Sor Sam Sai

Jasmine rice steeped in jasmine flower water, smoked with candle smoke, and served with ice. Refreshingly cool. Served with various side dishes such as fried shrimp paste balls, stuffed bell peppers, sweet shredded pork, and stir-fried sweet preserved radish. Sweet, salty, creamy, and refreshing flavors. Suitable for cooling down in hot weather.

Khanom Jeen noodles topped with a coconut curry sauce made from golden beans and shrimp. Sweet, salty, creamy, and nutty flavor from the beans. Not spicy. Eaten with fresh and fried vegetables. A mild-flavored Thai dish.

Khanom Jeen noodles served with a fish curry sauce made with finely pounded fish and krachai. Rich flavor, fragrant with herbal curry paste, with spiciness and creaminess from coconut milk. Popularly eaten with fresh vegetables and boiled eggs.

An ancient Khanom Jeen menu topped with fresh coconut cream, seasoned with chopped pineapple, sliced ginger, garlic, dried shrimp powder, and Jang Lon (fish balls). Refreshing taste, sour, sweet, creamy, salty, with a full flavor from herbs and fruits.

Jasmine rice cooked with coconut milk until fragrant and creamy, with soft, fluffy grains. Served with spicy Thai papaya salad and sweet shredded pork. An ancient and rare Thai snack with perfectly contrasting flavors.

Eastern Thai regional curry. Pork is simmered with uniquely sour chamuang leaves. The curry has a sour, sweet, and salty flavor, well-balanced and not greasy. The pork is tender and melts in your mouth.