เรือนมัลลิการ์

Large crab meat stir-fried with curry powder, eggs, and chili paste. Rich, creamy, sweet, and salty taste. Firm crab meat in every bite. Goes very well with hot steamed rice.

Whole sea bass fried until golden brown, topped with a sweet and savory fish sauce seasoned with palm sugar. Served with a sour mango salad to cut through the richness. Crispy outside, tender inside.

Fish and crab meat mixed with coconut curry paste, steamed in bite-sized cups. Moderately spicy, fragrant with curry paste and rich coconut milk. Smooth and tender texture.

Pork ribs are stewed until tender, topped with a special mellow gravy, served with crispy blanched kale. The meat falls off the bone easily.

Ostrich meat stir-fried with Thai herbs such as young peppercorns, fingerroot, and chili peppers. Spicy and intense flavor. Tender texture similar to beef but with less fat.

Chewy Chan noodles stir-fried with sweet and sour Pad Thai sauce, wrapped in a thin omelet, served with fresh bean sprouts and lime. An authentic one-dish meal.

A famous dessert featuring homemade mango ice cream served with coconut sticky rice and ripe mango flesh. Sweet, cool, and refreshing, with a fragrant mango and coconut aroma.

Thai dessert made from dough mixed with various grains (purple yam, pumpkin, pandan) in warm, sweet, creamy, and slightly salty coconut milk. Topped with syrup-poached egg. Chewy dough.

Assorted edible flowers coated in a crispy batter. A beautiful and easy-to-eat signature dish with a light, crispy texture that isn't oily. Served with a delicious dipping sauce.

Fish cakes made from minced shrimp mixed with small shrimp, seasoned and fried until golden brown and crispy. Fragrant with curry paste and kaffir lime leaves. Served with plum sauce or ajat.

A flavorful chili paste dip made with crab roe and salted egg. Salty, creamy, spicy, and sour. Served with various fresh and blanched vegetables for dipping.

Smooth and mellow steamed egg, topped with generous ingredients including minced pork, shrimp, and century egg. Easy to eat, suitable for all ages.

Tom Kha coconut milk soup with crispy fried gourami fish and young tamarind leaves. Sour, salty, creamy taste, fragrant with galangal, lemongrass, and rich coconut milk. Tamarind leaves add a mellow sourness.

Rich coconut curry, fragrant with Massaman spices, containing tender chicken and potatoes. Sweet taste followed by saltiness, not very spicy, easy to eat.

Spicy Tom Yum soup with large river prawns, prawn roe floating on top. Fragrant with herbs, galangal, lemongrass, kaffir lime leaves. A truly sour and spicy taste.

Giant river prawns stir-fried with spicy and sweet chili paste, mixed with crispy string beans. Fragrant with curry paste and shredded kaffir lime leaves.

Sour and spicy soup with a mellow taste, containing home-grown Benjarong vegetables (sweet ivy) and fresh shrimp. Rich soup, refreshing to eat.

Clear soup with Benjarong vegetables, fresh shrimp, and Thai herbs. Fragrant with pepper and fingerroot. Slightly spicy, healthy.

Clear, sweet, and mellow soup with minced pork balls and Benjarong vegetables. Easy to eat, smooth, suitable for children and adults who don't eat spicy food.

Rich coconut curry with shelled river snails and Benjarong vegetables. Spicy, salty, and creamy taste, fragrant with curry paste and rich coconut milk.

Benjarong vegetables coated in crispy batter, topped with a spicy seafood dressing. Crispy on the outside, soft on the inside, complemented by the flavorful dressing.

Fresh Benjarong salad with blanched seafood, seasoned with fresh chili and lime dressing. Sour, spicy, refreshing taste, crispy and delicious vegetables.

Benjarong vegetables stir-fried with eggs, lightly seasoned. Mellow taste, fragrant wok aroma. An easy-to-eat dish with sweet flavors from vegetables and eggs.