Lianbang Qiche Gongcheng Gongsi

Tender poached white chicken served with fragrant rice cooked in chicken oil and broth. Typically enjoyed with a special chili sauce or ginger paste. The chicken is tender, and the rice grains are distinct and full of chicken oil aroma.

Braised until tender and flavorful, pig trotters are rich in collagen. The skin is smooth, the meat melts in your mouth, and the braising liquid is rich and savory, making it a great accompaniment to rice.

Grilled pork jowl, a uniquely textured cut. The meat is crisp and springy, with a fragrant but not greasy richness. Usually served with a Thai sweet and sour chili sauce for enhanced flavor.

Grilled chicken marinated with Thai spices, golden and crispy on the outside, tender on the inside. Features the unique flavors of lemongrass and spices.

A Thai curry based on green chilies, stewed with coconut milk, chicken, and vegetables. It is spicy with a sweet coconut milk flavor, has a milky green color, and a rich sauce.

Classic Thai Tom Yum soup as the base, served with smooth rice noodles. The soup blends the aromas of lemongrass, kaffir lime leaves, and galangal, with a sour and spicy kick that whets the appetite.

Sliced Thai sausage (a type of ham-like processed meat) served with clear soup rice noodles. The sausage has a chewy texture, and the soup is light and flavorful, making it a refreshing noodle dish.

Grilled chicken served in rice noodle soup. The char and oil from the grilled chicken infuse the broth, enhancing its flavor. The rice noodles are smooth, and the chicken is tender.

A yellow curry primarily flavored with turmeric, boasting a golden hue and a milder, richer taste compared to red and green curries. Cooked with fish, allowing the fish to absorb the essence of the curry and coconut milk.

A classic Thai stir-fry dish. Minced meat (pork or chicken) is stir-fried with Thai basil and chili over high heat. It has a savory and slightly spicy flavor, often served with a sunny-side-up egg with crispy edges, perfect for mixing with rice.