Having Bangkanese blood, I think it's only normal that I love Bangkanese cuisine so much. Bangkanese usually use fish and seafood in their food, but their work with pork has also been proven as delightful by some Bangkanese pork noodles vendors.
Milan is located on the all-food-street of Green Ville, but not on the most bustling area, it is more at the quite corner of the end of the road. It has its own fans though, mostly Bangkanese looking for their hometown cuisine feed.
Some of my favourite items are pempek, or steamed fish cakes eaten with sambal cuko or tauco (vinegary chilli sauce or chilli sauce spiked with fermented soy beans). Their uyen (deep fried taro fritters) are really good when they are fresh, but they can get soggy for a while so it's all about a good timing.
They have quite extensive noodles/vermicelli/rice noodles menu, along with rice dishes and Bangkanese soups and stir-fries. The Bangkanese noodles will taste the best if it's the owner (who is real Bangkanese) who makes it. Go for the roast pork noodles for crunchy cracklings.
My favourite dessert is serabi duren, which is made fresh on the spot, and you can actually see the production line with the little pan of serabi. It's Bangkanese-style pancake, served best with thick durian sauce. The pancake is light, a bit spongy, and the taste is on the bland side. Do not worry though, the durian sauce makes it up for the flavour part. It's rich, not too sweet, and you can actually taste real durian.
The serabi durian is not to be missed for sure.