Ping's Surawong

A mixed appetizer platter likely featuring an assortment of cold cuts, preserved eggs, or deep-fried snacks. A classic starter in Chinese-Thai banquets.

Ginkgo nuts deep-fried until golden. They have a chewy, dense texture similar to chestnuts but with a slightly bitter-sweet flavor. Served simply salted.

Whole cashew nuts deep-fried to a crunch. Rich, nutty, and savory. A simple and popular snack to accompany drinks.

Deep-fried patties made from minced shrimp meat. Crispy on the outside and bouncy on the inside. Usually served with plum sauce.

Sliced abalone tossed in a spicy and sour Thai dressing with herbs, chilies, and lime juice. A refreshing salad with a premium chewy texture.

Crispy battered prawns tossed in a sweet and creamy salad dressing (mayonnaise-based). Often served with fruit salad or lettuce.

Spicy fish cakes made with red curry paste and kaffir lime leaves, deep-fried. Chewy and aromatic. Served with cucumber relish.

A classic Chinese-Thai appetizer consisting of crab meat and pork wrapped in bean curd skin and deep-fried. Crispy skin with a savory, meaty filling.

Cold slices of braised pork shank. The meat is tender with gelatinous skin, served chilled. Often accompanied by a dipping sauce.

Crunchy strips of jellyfish marinated in fragrant sesame oil. A refreshing cold appetizer with a unique snappy texture.

Century eggs served with pickled ginger. The eggs have a dark, gelatinous white and creamy yolk with a strong flavor, balanced by the spicy ginger.

Premium shark's fin soup slow-cooked in a claypot with crab meat. The soup is rich, thick, and savory, highlighting the gelatinous texture of the fin.

A luxurious dish combining shark's fin and abalone slices, braised in a savory brown sauce. Offers a contrast of textures between the soft fin and chewy abalone.

Shark's fin stir-fried with egg and bean sprouts until dry and fragrant. A different way to enjoy shark's fin, focusing on

Fish maw (swim bladder) stir-fried with prawns. The maw absorbs the savory sauce and has a soft, slightly spongy texture.

Fish maw soup with crab meat, served bubbling in a claypot. The thick broth is savory and warming, popular in Chinese cuisine.

Whole or sliced abalone braised in oyster sauce, served with Chinese kale. A premium dish with rich umami flavors.

Stir-fried abalone with mustard greens in oyster sauce. The slight bitterness of the greens balances the savory richness of the abalone.

A Thai-influenced abalone dish, stir-fried with chili and topped with crispy deep-fried holy basil leaves. Spicy and aromatic.

Premium canned abalone from Mexico, known for its superior quality and tenderness. Served sliced, usually with minimal seasoning to appreciate the natural flavor.

Crab stir-fried with curry powder, egg, and vegetables. A famous Thai seafood dish with a rich, creamy, and aromatic yellow curry sauce.

Fresh crab stir-fried with crushed black peppercorns. A savory and spicy dish with a strong peppery kick.

Crab baked in a pot with ginger, spring onions, and oyster sauce. The crab meat is infused with the aromatics and savory sauce.

Stir-fried mustard greens with fresh prawns. A simple yet flavorful vegetable dish.

Shiitake mushrooms and Chinese kale braised in oyster sauce. A classic combination of earthy mushrooms and crunchy greens.

Fresh Chinese kale blanched and served with oyster sauce. A healthy and savory side dish.

Chinese kale stir-fried quickly with garlic. Fragrant and crunchy.

Hokkien-style stir-fried egg noodles, typically thick and yellow, cooked with dark soy sauce, meat, and vegetables.

Thin Hong Kong-style egg noodles stir-fried with crab meat. The noodles are springy and savory.

Noodles served with a savory thick gravy containing sliced abalone. A luxurious version of the popular Thai 'Rad Na' dish.

Wide rice noodles or egg noodles covered in a thick, savory gravy with fresh shrimp and vegetables.

Noodles stir-fried with shredded chicken, egg, and sometimes preserved cabbage. Dry-fried to be aromatic with a slight char.

Classic Thai fried rice with chunks of crab meat, egg, and onions. Served with lime and fish sauce with chilies.

Fried rice with fresh shrimp, egg, and vegetables. A staple Thai dish known for its balanced savory flavor.

Fried rice featuring crab meat and dried scallops (conpoy). The conpoy adds a deep, intense savory umami flavor.

Fried rice with crab meat and bits of salted fish. The salted fish provides a pungent, savory kick that contrasts with the sweet crab.

Premium bird's nest soup served sweet with ginkgo nuts. Can be served hot or cold. A traditional delicacy believed to be good for the skin.

Pure bird's nest soup sweetened with rock sugar. Has a delicate, gelatinous texture and mild sweetness.

Sweet soup with ginkgo nuts in rock sugar syrup. Available hot or cold. A soothing, light dessert.

Refreshing jelly made from young coconut water and meat. Served chilled, often in the coconut shell.

A traditional Teochew dessert known as 'Or Nee'. Sweetened warm yam paste topped with pumpkin and ginkgo nuts. Rich and creamy.

Glutinous rice balls filled with black sesame paste, served in a hot, spicy-sweet ginger soup. Warming and aromatic.

A platter of fresh tropical fruits in season, such as watermelon, pineapple, papaya, or mango.

Thailand's most famous dessert. Sweet ripe mango served with glutinous rice cooked in coconut milk and topped with crispy mung beans.

Premium French brandy aged in oak barrels. Rich, smooth, and complex flavor.

Selection of high-quality aged Scotch whiskies. Flavor profiles range from smoky and peat-forward to smooth and fruity.

Maotai (Moutai) is a famous style of baijiu (Chinese sorghum liquor). It is potent, clear, and has a distinct savory soy-sauce-like aroma.

A Japanese plum wine (Umeshu) infused with Kabosu, a citrus fruit similar to lime. Sweet, sour, and refreshing.

Selection of local Thai lagers and imported beers. Served cold.

Fresh young coconut water, served directly in the fruit. Naturally sweet and hydrating.

Carbonated soft drinks.

Selection of still and sparkling bottled waters.

Selection of traditional Chinese teas and herbal infusions. Served hot or cold to accompany the meal.