Chawang (Mae Uay)

Hot jasmine rice topped with 1 dish of Southern curry or stir-fry. Bold flavors according to Southern recipes.

Hot jasmine rice topped with 2 dishes of Southern curry or stir-fry for a variety of flavors in one dish.

Jasmine rice topped with sour and spicy sea fish curry. Fresh and sweet fish.

Soft Khanom Jeen noodles topped with rich fish curry, fragrant with curry paste and herbs. Served with fresh vegetables.

Rice mixed with finely chopped herbs, roasted coconut, and ground dried shrimp, topped with a mellow sweet and salty Budu sauce.

Hot cooked jasmine rice

Various types of local fresh vegetables served as a side dish with spicy food to reduce spiciness and enhance flavor.

Southern local curry made from fermented fish intestines, with vegetables and bamboo shoots. Spicy and intensely hot, without coconut milk.

Local curry with a rich taste, fragrant with spices and herbs.

Curry with coconut milk. A mellow, rich, sweet, and salty taste.

Thick curry with coconut milk. Sweet, rich, and salty taste, fragrant with kaffir lime and Panang curry paste.

Southern spicy curry without coconut milk. Spicy and rich with chili paste.

Dried stir-fried pork or beef with Southern chili paste. Spicy and fragrant with turmeric and kaffir lime leaves.

Southern yellow curry, sour and spicy. Large pieces of fresh fish. Bold and satisfying taste.

Stink beans stir-fried with shrimp paste and meat. The stink beans are crisp and rich, combined with the salty, sweet, and fragrant taste of shrimp paste.

Pork stir-fried with good quality shrimp paste. A mellow salty-sweet taste, fragrant with shrimp paste.

Leafy green vegetables stir-fried with egg. Mild and rich taste, suitable for eating to relieve spiciness from other dishes.

Pork or shrimp simmered with sugar and seasoning sauce until tender and flavorful, with a sweet and salty taste.

Boiled eggs in sweet and salty gravy, or fried eggs topped with sweet and sour tamarind sauce.

Chicken soup with turmeric, refreshing, or pork leg soup with cha-muang leaves, sour and mellow, soothing to drink.

Pork rib soup simmered with pickled mustard greens. Sour and salty, mellow taste. Tender and soft pork.

Chili paste made from shrimp paste, chili, garlic, and lime. Sour, salty, and spicy taste. Eaten with vegetables.

Stir-fried chili paste with young tamarind. Sour and sweet taste, with the crispness of tamarind.

Acacia or eggplant coated in egg and fried until golden and fragrant. Suitable for eating with chili paste.

Fresh sea fish marinated with turmeric and garlic, fried until crispy and golden, fragrant with herbs.

Fried catfish pieces stir-fried with spicy chili paste. Spicy and flavorful.

Fried sea fish coated with fragrant spicy curry paste. Rich taste.

Fried mackerel or other sea fish, served with fragrant fish sauce. Firm, fresh, and sweet flesh.

Steamed mackerel, fried until the skin is beautiful. Firm and perfectly salty.

Mackerel simmered with herbs and sweet-salty seasonings. The fish is tender enough to eat with the bones.

Central Thai style sour curry, popular in the South. Sweet and sour taste from tamarind juice and palm sugar, fragrant with sliced ginger.

Traditional black coffee with ice. Rich, sweet, and bitter taste, fragrant with roasted coffee.

Orange Thai tea with sweetened condensed milk and fresh milk. Sweet and rich taste, fragrant with tea.

Orange Thai tea brewed without milk. Sweet, fragrant, and refreshing.

Beverage made from natural herbs. Sweet, cool, and refreshing. Drunk to quench thirst.

Bottled drinking water

Sparkling carbonated drinks in various flavors.

Plain ice in a glass

Sweet corn simmered in sweet and salty coconut milk. Fragrant and rich with coconut milk.

Dessert made from stir-fried millet until soft and chewy, topped with salty and rich coconut milk.

Candied bananas or pumpkin simmered in sugar until tender, golden yellow, topped with fresh coconut milk.