Charn Krung

A traditional Thai snack, adapted using seasoned fish wrapped in wild betel leaves. A perfect balance of sour, salty, and sweet flavors, served in bite-sized portions.

Traditional herbal salad served with fresh oysters. Spicy flavor with ginger, lemongrass, and a zesty dressing.

Crispy Indian crackers (Pani Puri) filled with crab salad. A blend of crispy dough and refreshing crab filling.

Khanom Krok with smooth liver paste topping. Salty, rich, and fragrant, balanced by chive flowers. A unique appetizer.

Grilled mussels on skewers, topped with a Southern-style Gaeng Kor sauce that is sweet, salty, and aromatic with spices.

Crispy fried tofu served with smoked pork. Crispy outside, soft inside, with a smoky aroma.

Fresh and smoked tomato salad with fresh crab meat. Refreshing dressing with a perfect sweet and sour balance.

Fresh, sweet scallops seasoned with herbs, chili paste, and coconut milk in a Pla style. Rich and creamy flavor.

Herbal salad focusing on finely sliced lemongrass, mixed with crispy ingredients. Sour, salty, spicy, and fragrant with lemongrass.

Sweet watermelon served in a Pla style, with ground dried fish and toasted coconut. A refreshing traditional Thai sweet and salty flavor.

Fermented pork (Jin Som) grilled with egg. Mellow sour taste, complemented by pickled pepper to cut through the richness.

Spiced grilled chicken wings, crispy outside, tender inside. Served with a spicy dipping sauce.

Traditional Thai snack made from seasoned minced pork, pressed firm, and deep-fried until crispy. Enjoyable as a snack.

Long beans stir-fried over high heat with dried shrimp, garlic, and chili. Salty, rich, and wok-hei aroma.

Fresh shrimp topped with a rich chu chee sauce mixed with tamarind and coconut milk. Sweet, sour, rich, and salty.

Special beef Sai Aua (Northern Thai Sausage). Rich curry paste and aromatic herbs.

Grilled catfish, served with bitter melon and a mellow fish sauce. A rare traditional dish.

Phuket-style crispy skin, tender roasted duck, served with spinach and chestnuts.

Fresh clams stir-fried with sea spinach, a type of saltwater plant, giving a natural salty and rich flavor. Seasoned with garlic and chili.

Grilled sirloin steak cooked to perfection, served with a zesty cucumber salad to balance the richness.

Rolled pork belly filled with Northern-style spiced Laab, grilled until the skin is crispy and aromatic with spices.

Rich Southern curry with fresh daily fish, fragrant with galangal and herbs.

Dry-style Panang curry with slightly fatty brisket, simmered until tender and infused with flavor. Sweet, salty, and spicy.

Tender goat curry in a fragrant curry paste, served with dates. Rich flavor, no gamey smell.

Beef-filled Mataba roti, seasoned with Southern-style green curry, served with cucumber ajat. A perfect fusion dish.

Northern-style sour fermented beef, grilled until fragrant, served with side dishes.

Stir-fried Liang leaves with egg and fermented pork. The richness of the leaves and the sourness of the pork complement each other well.

Crispy fried roti filled with raisins. Sweet, rich, and salty.

Hot jasmine rice

Crispy fried roti drizzled with rich Thai tea sauce, served with sweet stewed bananas.

A traditional Thai dessert similar to meringue, smoked with candle smoke until fragrant, filled with sweet and sour salak fruit.

Premium three-layer chocolate pudding cake. Rich, perfectly sweet, served with kumquats.

Rich and creamy fresh coconut milk ice cream, served with toppings and pineapple jelly for refreshment.

Recommended wine to pair with dessert, to enhance the flavors.