Pae Yim Soi Taksin 13

Smoked duck stir-fried with chilies and salt. Intensely salty and spicy flavor, fragrant from pan-frying. The duck meat is fragrant from smoking. Served with hot jasmine rice or as a snack.

Smoked duck stir-fried with Pad Krapow sauce, holy basil leaves, and chilies. Spicy and hot flavor, fragrant with holy basil and the smoked aroma of the duck.

Clam tendon stir-fried with hot curry paste, including herbs like galangal, young peppercorns, and kaffir lime leaves. Intense, spicy, and hot flavor, fragrant with herbs.

Fresh mantis shrimp stir-fried with spicy herbs including young peppercorns, galangal, and kaffir lime leaves. Intensely spicy flavor with herbs, and sweet, firm mantis shrimp meat.

Sweet clam meat, shelled, perfectly blanched. The meat is crispy and bouncy, naturally sweet. Served with a delicious spicy and sour seafood dipping sauce.

Sweet clam meat stir-fried with Krapow sauce. Rich, spicy, and hot flavor, fragrant with holy basil leaves, complementing the crispy clam meat.

Whole sea bass deep-fried until golden and crispy, topped with a sweet and savory fish sauce. Served with a sour and spicy mango salad. A popular dish.

Jellyfish grilled until fragrant, with a crispy texture, served with a delicious dipping sauce.

Mussels steamed in a clay pot with basil leaves for added fragrance. The mussel meat is sweet and tender, with a clear herbal aroma. Served with seafood dipping sauce.

Jellyfish seasoned with sesame oil and condiments, Chinese or Japanese style. Crispy texture, fragrant with sesame oil. Served as an appetizer.

Mussels steamed with three friends (coriander root, garlic, pepper) for a unique Thai herbal aroma, which helps eliminate fishiness and enhance flavor.

Spicy salad with blanched jellyfish, crispy texture, seasoned with chilies, lime, and fish sauce. Primarily sour and spicy.

Mussels steamed with Mak Kwen, a Northern Thai spice, giving a unique aroma and a slightly spicy, tingling sensation.

Spicy salad with blanched jellyfish, crispy texture, seasoned with chilies, lime, and fish sauce. Sour and spicy flavor.

Fresh squid, blanched and tossed with herbal ingredients and a spicy dressing. Tender and chewy squid meat, with a refreshing sour and spicy taste.

Ground snakehead fish meat, fried until crispy and fluffy. Served with a sweet, sour, salty, and spicy mango salad. A perfect combination.

Glass noodle salad with tender, crispy water mimosa. The dressing is spicy and flavorful, offering a variety of textures from the soft glass noodles and crisp vegetables.

Oyster menu (written as smoked oysters on the menu). Can choose between a spicy salad or assorted toppings served with chili paste, fried shallots, and Sesbania grandiflora tops.

A delicious spicy salad combining various ingredients such as seafood, pork sausage, or glass noodles, seasoned with a full range of sour and spicy flavors.

Crispy fried snakehead fish served with a salad of young vegetables (e.g., coconut shoots) with a crispy texture, contrasting with the fluffy fish.

Fresh tiger prawns, sweet and bouncy. Can be prepared as Pla (with herbs and chili paste) or soaked in fish sauce (with spicy seafood dipping sauce). Served raw or lightly blanched as preferred.

Whole soft-shell crab, fried until crispy outside and tender inside, tossed with fragrant fried garlic, served with salad. Edible whole.

Soft-shell crab fried and stir-fried with fresh chilies and salt, salty and spicy flavor, fragrant from pan-frying.

Soft-shell crab stir-fried with curry powder, eggs, and celery. Rich flavor, fragrant with spices, tender texture.

Soft-shell crab stir-fried with black pepper sauce. Spicy and hot flavor, fragrant with black pepper and spices.