แกงป่า ศรีย่าน

Thai fish cakes made from clown knifefish paste mixed with red curry and kaffir lime leaves. Deep-fried until golden and chewy. Served with a sweet chili cucumber relish.

Deep-fried minced pork patty, often mixed with herbs or corn. Savory and tender inside with a crispy exterior. A popular appetizer.

Pork marinated in premium fish sauce and deep-fried. Salty, savory, and aromatic. Perfect with steamed rice or sticky rice.

Deep-fried beef, typically marinated with garlic and pepper. Chewy and savory. Served with chili dipping sauce.

Grilled catfish that is then deep-fried for extra crispiness. Served with a spicy dipping sauce. Combines smoky and crispy textures.

Deep-fried snakehead fish pieces. The flesh is firm and flaky. Served with a flavorful dipping sauce.

Whole deep-fried snakehead fish topped with a spicy Northeastern-style herbal salad (Nam Tok). Flavored with roasted rice powder, chili, mint, and lime.

Whole deep-fried snakehead fish served with 'Miang' sauce, a sweet and savory herbal sauce containing ginger, lime, peanuts, and dried shrimp.

Whole seabass deep-fried until crispy and coated with a savory sweet fish sauce glaze. Served with a spicy mango salad on the side.

Whole deep-fried seabass topped with crispy golden garlic. Aromatic and savory. The fish skin is crispy while the meat remains tender.

Whole red tilapia deep-fried and dressed with aromatic fish sauce. Served with a side of spicy Thai salad to cut the richness.

Whole deep-fried red tilapia topped with abundant fried garlic. The fish has a clean taste that pairs well with the garlic crunch.

Shrimp stir-fried or topped with crispy garlic and pepper. Savory and aromatic. The shrimp are tender and flavorful.

Squid fried with garlic and pepper. Chewy texture with a strong savory garlic flavor. A classic Thai seafood dish.

Catfish roe fried with garlic. The eggs have a grainy texture and rich flavor, enhanced by the crispy garlic.

Assorted vegetables dipped in batter and deep-fried (Thai tempura). Served with a sweet chili or plum sauce.

Eringi (King Oyster) mushrooms batter-fried. They have a meaty texture similar to seafood. Crispy outside, juicy inside.

Squid rings or pieces dipped in batter and deep-fried. Similar to calamari but often with a lighter, crispier Thai-style batter.

Batter-fried shrimp. The shrimp are coated in a crispy shell. A favorite for both children and adults, served with sweet chili sauce.

A mix of shrimp and vegetables batter-fried. Offers a variety of textures and flavors in one dish.

A combination platter of batter-fried shrimp and squid. Crispy, savory seafood served with dipping sauce.

Red curry with river snails (pond snails) and betel leaves. A rich, creamy coconut curry with an earthy flavor from the snails.

Red curry with fish balls made from clown knifefish. The curry is spicy and savory, usually containing bamboo shoots or vegetables.

Red curry with shrimp. A classic Thai curry with coconut milk, red chili paste, and herbs.

Green curry with clown knifefish balls. Sweet, spicy, and creamy with the aroma of green chilies and basil.

Thai Green Curry with choice of chicken or pork. Made with green chili paste, coconut milk, Thai eggplant, and sweet basil. Moderately spicy and slightly sweet.

Green curry with beef. The rich beef flavor pairs perfectly with the spicy and creamy green curry sauce.

Stir-fried dry green curry with fish balls. Intense flavor as the curry paste is stir-fried directly with the ingredients without excess coconut milk.

Stuffed squid topped with Choo Chee curry sauce. The sauce is thick, red, and rich in coconut cream and kaffir lime leaves.

Fresh mackerel in Choo Chee curry sauce. The fish is simmered in a thick, savory red coconut curry glaze.

Fried snakehead fish pieces topped with rich Choo Chee curry sauce. Crispy fish meets creamy, spicy red curry.

Fried mackerel topped with Choo Chee curry sauce. A variation using fried fish for added texture.

Massaman curry with chicken. A mild, sweet, and tangy curry with peanuts, potatoes, and warm spices like cinnamon and cardamom.

Steamed whole seabass in spicy lime sauce. A very popular dish with a sour, spicy, and savory garlic-chili broth.

Steamed whole seabass with soy sauce, ginger, and scallions. Mild, savory, and aromatic.

Steamed whole seabass in a sour plum broth (Pae Sa). Tangy and savory, often served in a fish-shaped hot pot.

Steamed whole seabass in sour curry soup (Kaeng Som). A spicy and sour orange curry usually with vegetables.

Steamed whole snakehead fish in sour plum broth. The snakehead flesh is firm and absorbs the tangy broth well.

Snakehead fish in sour curry soup (Kaeng Som). A traditional way to serve snakehead, often fried first then simmered in the soup.

Minced pork steamed with salted fish. A savory dish with a pungent aroma from the salted fish, best eaten with rice or porridge.

Steamed egg custard with minced pork. Soft, silky, and mild savory flavor. A comforting dish.

Stir-fried glass noodles with shrimp, egg, and vegetables. A light and savory dish.

Stir-fried glass noodles with mixed meats (shrimp, chicken, squid, pork). A hearty version of the classic noodle stir-fry.

Stir-fried glass noodles with 'three stinky' ingredients: usually climbing wattle (Cha-om), bitter bean (Sataw), and pickled garlic. Pungent and flavorful.

Stir-fried glass noodles with climbing wattle (Cha-om) and shrimp. Unique herbal aroma from the Cha-om.

Spicy herbal vegetable soup with fresh shrimp and lemon basil. Pepper-based spice rather than chili heat.

Clear soup with minced pork and pickled plum. Salty and sour flavor profile.

Tom Yum soup with choice of shrimp or squid. Classic spicy and sour Thai soup with lemongrass, galangal, and kaffir lime leaves.

Mixed seafood Tom Yum soup. Contains shrimp, squid, and possibly fish.

Spicy Northeastern-style soup with pork cartilage. Sour, salty, and spicy with roasted rice powder and herbs.

Sour curry (Kaeng Som) with acacia omelet and fresh shrimp. A popular orange curry with a distinct sour tamarind taste.

Plain Thai-style omelet. Golden, fluffy, and crispy at the edges. Usually served with chili sauce.

Thai omelet with your choice of pork, fermented pork (Naem), salted fish, or shrimp.

Steamed egg with minced pork. A gentle, soft dish suitable for all ages.

Spicy grilled catfish salad. Seasoned with lime, chili, roasted rice powder, and mint.

Spicy snakehead fish salad. Choose between boiled fish meat or fried fish pieces tossed in the spicy Larb dressing.

Spicy minced pork or chicken salad. A staple Isan dish with fresh herbs and roasted rice powder.

Spicy grilled pork salad. Sliced grilled pork neck tossed with spicy dressing. Juicy and flavorful.

Spicy pork liver salad. 'Phla' style dressing includes chili paste and lemongrass, distinct from Larb.

Spicy shrimp salad with lemongrass and chili paste. Aromatic, spicy, and sour.

Fresh coconut milk ice cream. Creamy and sweet, a traditional Thai dessert.

Durian ice cream. Rich and aromatic, made from the 'King of Fruits'.

Bottled water.

Bucket of ice.

Soda water.

Singha Beer. A premium Thai lager.

Heineken Beer.

Leo Beer. A popular Thai lager.