Tia by Muay Restaurant

Mellow red shark fin soup. The soup is thick and rich, fragrant with Chinese wine and sesame oil. Served hot, it's best enjoyed with chili vinegar and bean sprouts.

Genuine fish maw soup, tenderly stewed with crab meat and shiitake mushrooms. The soup is thick and rich, with a mellow flavor similar to red shark fin soup.

Three types of Chinese herbal medicinal soup with shiitake mushrooms. The soup is clear, refreshing, and fragrant with Chinese herbs. It helps nourish the body.

Spicy and sour mixed seafood tom yum. Full of shrimp, squid, and fish. The soup is sour, spicy, and fragrant with tom yum herbs.

Mixed clear soup with four ingredients, served in a hot pot. The clear soup is mellow and smooth, perfect for sipping.

Fish fillet hot pot boiled with fried taro. The soup is sweet and fragrant from the taro and fish bones. The fish is tender, and the taro is smooth.

Fresh fish fillet boiled with pickled lettuce (kiam chai). The soup is sour, salty, and mellow, cutting through richness. The fish is fresh and sweet.

Toadfish (deep-sea pomfret), fine-textured, sweet, and fatty. Boiled with preserved plums. The soup is refreshingly sour and salty. Served in easy-to-eat slices.

Crispy blanched jellyfish, tossed with a delicious salad dressing. Sour, spicy, salty, and fragrant with sesame oil.

Special jellyfish salad with a unique spicy flavor and fresh, crispy jellyfish.

Crispy fried cashews, tossed with fresh chilies, shallots, and spring onions. Salty, spicy, and savory flavor. Addictive to eat.

Crispy ingredient salad with three types, such as fried fish maw, fried squid, and fried cashews. The salad dressing is spicy.

Large fresh oysters, tossed with herbs, chili paste, and chili oil. A complete flavor of sweet, savory, salty, and spicy.

Perfectly blanched fresh shrimp, tossed with a special recipe. Sour, spicy, and refreshing flavor. The shrimp are bouncy and sweet.

Fresh shrimp soaked in a flavorful fish sauce. Served with a spicy seafood dipping sauce, garlic, and bitter melon. The shrimp are sweet and crispy.

Mixed seafood salad with shrimp, squid, fish, and shellfish. Zesty flavor, fragrant with lime and bird's eye chilies.

Perfectly blanched fish fillet, tossed with herbs. Spicy flavor, fresh and sweet fish without any fishy smell.

Glass noodle salad with plenty of seafood, including shrimp and squid. The glass noodles are chewy and absorb the spicy salad dressing.

Fresh sea bass. Can be prepared in various ways: deep-fried with fish sauce (crispy outside, tender inside), steamed with soy sauce (mellow flavor), or steamed with lime (zesty flavor).

Goby fish, tender and smooth like tofu. Steamed with soy sauce, it's perfectly salty and sweet. Fragrant with ginger and spring onions.

Firm, white, bouncy grouper fillet. Suitable for steaming with soy sauce or deep-frying with a three-flavor chili sauce.

White pomfret, fine-textured, sweet, and fatty. Steamed with plums or boiled with plums brings out the fish's sweetness best.

Premium deep-sea pomfret (toadfish). The flesh is smooth, tender, and melts in your mouth. Popularly eaten boiled with plums in a hot pot.

Snow fish, white, fatty, tender, and melt-in-your-mouth. Steamed with soy sauce, it's mellow and fragrant with sesame oil.

Silver pomfret (Chinese mullet) served cold. Firm and chewy texture. Eaten with a special sweet bean paste sauce. A Chinese-style appetizer.

Boneless fish fillet. Can be prepared in various dishes, such as stir-fried with various sauces or made into a hot pot.

Large Chinese fish head. Suitable for taro hot pot, where the soup becomes sweet and fragrant, or for making a rich red sauce.

Meaty grouper head with chewy skin. Can be prepared as a spicy tom yum or a mellow taro stew.

Fresh, bouncy red grouper fillet, served with noodles (likely rice vermicelli or wide noodles). Delicious when eaten together.

Roasted suckling pig with crispy, beautifully colored skin. Served with sweet sauce and steamed buns. The skin is crispy and crunchy.

Hong Kong-style roasted suckling pig. Roasted until the skin is crispy and the meat is tender. Both skin and meat can be eaten. Richer flavor than the standard version.

Goose feet braised until tender in a clay pot with noodles or glass noodles. Seasoned with Chinese medicinal spices and a rich sauce. The goose feet are tender and melt in your mouth.

Fresh mud crab stir-fried with a spicy black pepper sauce, fragrant with spices.

Fresh mud crab baked in a clay pot with glass noodles and herbs. The glass noodles are chewy and fragrant with crab and sauce.

Fresh mud crab stir-fried with a rich black pepper sauce. Spicy and hot flavor, fragrant with spices.

Special recipe steamed mud crab with soy sauce. It brings out the natural sweetness of the crab meat. Fragrant with ginger and spring onions.

Fresh mud crab baked with salt. The crab meat is perfectly sweet and salty. Fragrant with the scent of the sea.

Mud crab served in a hot pot. The soup is mellow and smooth, perfect for sipping.

Crispy fried soft-shell crab. Can be eaten whole. Choose your preferred seasoning: fragrant fried garlic, sweet and salty fried fish sauce, or spicy salt and pepper stir-fry.