บ้านนายสว่าง เอื้อจงประสิทธิ์

Fresh morning glory stir-fried over high heat with chili and garlic. Seasoned with fermented soybean paste and oyster sauce. Salty, spicy flavor with a wok-hei aroma. The vegetables are crisp. Popularly eaten with congee or rice.

Kale stir-fried with oyster sauce and garlic. Mellow, slightly sweet and salty flavor. The kale is crisp and fresh.

Tender water mimosa shoots stir-fried over high heat, seasoned with chili and garlic. Features a crunchy texture and a unique aroma.

Various vegetables such as kale, carrots, baby corn, and mushrooms stir-fried with oyster sauce. Mellow flavor, easy to eat, suitable for those who enjoy a variety of vegetables.

Stir-fried kale with bite-sized crispy pork. Rich flavor from oyster sauce and chili, combining the crispness of the vegetables and the savory crunch of deep-fried pork belly.

Kale stir-fried with finely ground salted fish. Savory and fragrant from the salted fish, balanced by the sweet crispness of the kale and fresh chili.

Shredded cabbage stir-fried with good quality fish sauce in a very hot wok. Salty-sweet flavor with a hint of burnt fish sauce aroma. The cabbage remains crisp.

Eggs beaten with minced pork and seasonings, fried until golden brown, crispy outside and soft inside. A simple dish suitable for all ages.

Smooth and soft steamed egg custard. Mellow flavor, topped with various ingredients such as minced pork, shrimp, or vegetables to enhance texture.

Grated snakehead fish paste mixed with curry paste and long beans, kneaded until sticky then fried until cooked. Springy texture, fragrant with curry paste. Served with sweet and sour Ajat relish.

Minced shrimp mixed with pork fat and seasonings, coated in breadcrumbs and fried until golden yellow. Crispy outside, tender inside, with a fragrant shrimp aroma. Served with sweet plum sauce.

Oysters stir-fried with a chewy batter and egg, including bean sprouts. Mellow flavor, served with chili sauce to cut through richness.

Crispy fried shrimp. Sweet and bouncy shrimp inside a crispy batter that isn't oily. Great as a snack or with rice.

Crispy fried shrimp served with fresh salad greens and creamy salad dressing. Sweet, sour, and creamy flavor, refreshing and crunchy.

Pork or chicken coated in breadcrumbs and deep-fried until crispy. Topped with a sweet and sour lemon cream sauce. Served with crispy fried shredded kale.

Fresh shrimp baked in a clay pot with glass noodles and herbs like ginger, garlic, and peppercorns. The glass noodles absorb the savory sauce.

Bite-sized chicken pieces stir-fried dry in a pan with salt and herbs until the skin is crispy and dry. Salty and savory flavor, with a pan-fried aroma.

Pork neck marinated and grilled until fragrant. Tender and juicy meat, served with a spicy Jaew dipping sauce.

Pork or beef marinated, sun-dried, then fried until cooked. Salty-sweet flavor with a hint of spices. Enjoy as a snack or with sticky rice.

Boiled pork slices topped with a spicy, sour, sweet, and salty dressing, served with crispy kale stems and fresh garlic.

Curry paste mixed with fish and various seafood, steamed until cooked. Rich flavor, fragrant with coconut milk and curry paste.

Whole seasoned tilapia, can be fried or steamed. The fish has soft, white flesh with a natural sweetness.

Whole snakehead fish steamed with herbs until tender. Served with blanched vegetables and a spicy, sour, and salty Jaew dip.

Snakehead fish, split and fried until golden crispy, topped with a sweet and savory fish sauce. Fragrant with fish sauce aroma.

Crispy fried snakehead fish topped with a variety of herbal salad ingredients such as lemongrass, shallots, and kaffir lime leaves. Spicy and fragrant with herbs.

Crispy fried snakehead fish topped with a spicy salad dressing, various herbal ingredients, and cashews.

Snakehead fish steamed in a soup with preserved plums, ginger, and celery. A mellow sour and salty flavor, fragrant with plum. Soothing to the throat.

Whole fried snakehead fish served in a fish-shaped pot, topped with a rich sour curry sauce, including water mimosa and various vegetables. Sour, spicy, and hot flavor.

Fresh sea bass fried until golden brown, crispy outside and tender inside. Topped with a sweet and savory fish sauce. Served with a sour mango salad to cut through the richness.

Sea bass steamed in a flavorful broth, intensely sour from lime and spicy from bird's eye chilies. Fragrant with garlic.

Steamed sea bass with premium soy sauce, shredded ginger, and spring onions. A mellow salty-sweet flavor, fragrant with sesame oil and ginger.

Spicy and sour Tom Yum soup with seafood and mushrooms. Fragrant with herbs like galangal, lemongrass, and kaffir lime leaves.

Famous Thai dish, spicy Tom Yum soup with fresh shrimp, mushrooms, and herbs. Sour, spicy, fragrant, and creamy from chili paste and coconut milk (or clear broth).

Tender free-range chicken that is chewy and enjoyable. The soup is spicy and fragrant with herbs, stimulating the appetite.

Fresh snakehead fish in a spicy Tom Yum soup. Not fishy, the sweet and tender fish complements the sour and spicy soup.

Pork cartilage soup, simmered until tender and chewy. Seasoned with chili powder, toasted rice, and lime. Authentic Isaan spicy flavor.

Spicy and sour Tom Yum soup with grilled fish, fragrant with roasted chili and shallots. Contains crispy fish for a different texture.

Spicy Tom Yum soup with fresh seafood, fragrant with roasted dried chilies and shallots. Soothing to drink.

Coconut milk soup with chicken. Sour, salty, sweet, and creamy flavor, with a mild galangal aroma. Smooth and easy to eat.

Grilled catfish, fluffed and then deep-fried until crispy. Served with a sweet, sour, salty, and spicy mango salad. The flavors complement each other very well.

Crispy fried egg, cut into pieces, tossed with a spicy dressing, including onions, celery, and tomatoes.

A salad with three types of crispy ingredients (e.g., crispy fish, cashews, fish maw) tossed in a flavorful dressing. Enjoyable to chew.