แสง ท่าเตียน

A unique spicy salad featuring strawberries instead of papaya, dressed with shrimp paste and sweet pork. The flavor profile is a complex mix of sour, sweet, salty, and spicy. A signature dish that refreshes the palate.

River prawns deep-fried with salt to highlight their natural sweetness. The dish is savory and salty, often featuring the rich creamy tomalley from the prawn heads. Served with a spicy seafood dipping sauce.

Fried King Mackerel steak glazed with high-quality fish sauce. The fish has a crispy exterior and firm, savory flesh. Typically served with a side of spicy mango salad to cut the richness.

Squid stir-fried with garlic and pepper. The dish is aromatic and savory with a slight peppery kick. The squid is cooked to a tender yet chewy texture.

Stir-fried squid with aromatic shrimp paste. A southern Thai style dish that is salty, savory, and rich in umami. Best eaten with steamed rice.

Stir-fried beef shank in a dry green curry paste. It offers the intense herbal aroma and spicy flavor of green curry without the coconut milk soup. The beef shank adds a nice texture.

Stir-fried pork neck in a dry green curry paste. The pork neck is juicy and tender, coated in spicy and aromatic herbs. A flavorful dry curry dish.

Steamed egg custard prepared with a home-style recipe. The texture is silky and soft, with a comforting savory flavor. A mild dish suitable for all ages.

Massaman curry with pork, a rich and relatively mild curry made with coconut milk, peanuts, and potatoes. It has a sweet, savory, and slightly tangy flavor profile with aromatic spices.

Luang Prabang style papaya salad, featuring wide strips of green papaya. It is dressed with a strong fermented fish sauce and shrimp paste, creating a bold, savory, and spicy flavor.

Dry-fried salted pork prepared in Chumphon style. The pork is savory and salty with a chewy texture. Excellent as a side dish to accompany spicy curries or rice.

Deep-fried pork belly marinated in fish sauce. The skin is crispy while the meat remains juicy. It has a savory and salty taste, perfect for dipping in spicy sauce.

A fusion dish combining the sweet, spiced flavors of Kai Palo (five-spice egg stew) with the sour and spicy notes of Tom Yum. The eggs and meat absorb the complex, unique broth.

Thai stir-fried rice noodles with fresh prawns, eggs, peanuts, and bean sprouts. The sauce is a balance of sweet, sour, and savory flavors. A classic Thai noodle dish.

Fried rice seasoned with aromatic shrimp paste. It is served with various side toppings like sweet pork, green mango, sliced omelet, onions, and chilies, allowing you to mix textures and flavors.

Fried rice with chunks of crab meat. The rice is stir-fried to be fluffy and savory, often with egg and spring onions. The natural sweetness of the crab complements the savory rice.

Fried rice tossed with crispy pork cracklings. A savory and indulgent dish where the crunch of the cracklings adds texture to the soft rice.

Deep-fried pork liver with plenty of garlic. The liver is cooked to be creamy on the inside, seasoned with savory soy and pepper notes. Rich in iron and flavor.

Stir-fried beef shank with oyster sauce. The beef is tender with a bit of chew, coated in a thick, savory brown sauce with vegetables.

Deep-fried beef shank seasoned with garlic and pepper. Savory, aromatic, and chewy, making it a great accompaniment to rice or drinks.

Stir-fried crab meat and crab roe with spring onions. A dish highlighting the sweetness of fresh crab and the rich texture of the roe. Mild and savory.

Stir-fried long eggplant with shrimp paste and crispy pork belly. The soft eggplant absorbs the savory, pungent shrimp paste flavors, contrasting with the crunchy pork.

A stir-fry of three strong-smelling vegetables (typically climbing wattle, bitter bean, and pickled garlic) with glass noodles and shrimp. It has a unique, strong aroma and a savory taste.

Stir-fried stink beans (Sato) with shrimp paste, prawns, and minced pork. A pungent, spicy, and savory southern Thai dish. The beans have a distinct slight bitterness and crunch.

Rice thoroughly mixed with crab meat and a spicy seafood dressing. It delivers a burst of sour, spicy, and savory flavors in every bite, highlighting the freshness of the crab.

A spicy salad featuring beef, shrimp paste, and eggplant. The dish combines the savoriness of the beef and paste with the freshness of the vegetables and a sour-spicy dressing.

Crab meat simmered in coconut milk with herbs to create a rich dip. It is sweet, savory, and creamy. Served with a platter of fresh vegetables for dipping.

A Southern Thai spicy dip made by hand-mixing shrimp paste, chilies, onions, and lime without pounding. It has a fresh, chunky texture and a sour, salty, spicy flavor. Served with vegetables.

A spicy chili dip enriched with crab roe. The dip is creamy, savory, and spicy with a distinct crab flavor. Accompanied by fresh vegetables.

Sea bass Tom Yum soup prepared in a clear broth style but with added roasted chili jam for aroma. Sour, spicy, and savory with tender fish pieces.

Thai sour orange curry (Kaeng Som) with river prawns and lotus stems. The broth is intensely sour, spicy, and slightly sweet. The lotus stems offer a pleasant crunch.

Thai sour curry with deep-fried snakehead fish and water mimosa. The fried fish adds richness to the sour and spicy broth, while the water mimosa adds a crisp texture.

Southern Thai yellow curry with sea bass. Known for its vibrant yellow color from turmeric and intense spicy-sour flavor. Choice of vegetable includes pickled bamboo shoots, coconut shoots, or lotus stems.

Pork cartilage stewed until tender with shitake mushrooms and black pepper. The broth is savory and aromatic with a warming pepper kick.

Clear soup with minced pork and Chinese salted plums. The soup has a distinctive sour and salty flavor that is refreshing and soothing.

Cabbage stir-fried with high-quality fish sauce. A simple yet delicious dish with a smoky wok aroma and crunchy texture.

Stir-fried shredded morning glory (water spinach). The stems are sliced thin for a unique crunchy texture, stir-fried with garlic, chili, and soy bean paste.

Stir-fried Chinese kale stems with salted fish. The crisp stems contrast well with the intensely savory and salty bits of preserved fish.

Mixed seasonal vegetables stir-fried with prawns. A light, savory dish featuring fresh produce and sweet shrimp.

Rolled ice cream served with 'Tua Tat' (a traditional sweet peanut brittle). The dessert combines the creamy texture of ice cream with the crunchy, nutty sweetness of the peanut candy.

Marian plum (Ma-yong-chid) served in ice and syrup. A seasonal Thai dessert that is sweet, sour, and incredibly refreshing.

A traditional Thai dessert involving fruit in a syrup infused with bitter orange and ginger, often topped with fried shallots. Choice of Lychee or seasonal fruit. Sweet, refreshing, and aromatic.

Sour green mango slices served with a sticky, sweet, and savory fish sauce dip containing dried shrimp, chilies, and shallots. A classic Thai snack offering a burst of flavors.