321BBQ (Ratchada)

Crispy small dried fish paired with crunchy peanuts. Salty, fragrant, and crispy. A classic cold dish to accompany drinks.

Fresh cucumber smashed and dressed. Crisp and refreshing, with garlic and vinegar's sourness. Appetizing and cuts through richness.

Salted peanuts or edamame boiled in their shells. Soft and tender texture, savory and flavorful. Traditional snacks to accompany drinks.

Deboned chicken feet soaked in spicy and sour sauce. Q-bouncy and crisp texture, spicy and sour appetizer. Convenient to eat, no need to spit out bones.

Salad mixed with fresh vegetables. Refreshing and crisp texture. Suitable for pairing with meat dishes to cut through richness.

Fresh raw vegetables cut into strips, served with a special dipping sauce. Crisp and refreshing, original flavor. A typical Northeastern way of eating.

Celery segments mixed with boiled peanuts. A combination of crisp and soft textures, savory and light. A home-style cold dish.

Potato shreds blanched and mixed with chili oil. Crisp texture, spicy and fragrant. Bright red color is appetizing.

Sliced tomatoes drizzled with osmanthus syrup or honey. Sweet and sour, juicy, with a clear osmanthus fragrance. A refreshing and palate-cleansing sweet cold dish.

Shredded chayote salad. Crispy and refreshing texture, light flavor. A nutritious appetizer.

Whole eggplant grilled, usually split and seasoned with minced garlic. Soft and flavorful, rich garlic aroma. A must-order vegetable for barbecue.

Charcoal-grilled leeks brushed with barbecue sauce. Tender texture, strong savory aroma. A classic grilled vegetable.

Thinly sliced potato skewers grilled. Crispy outside, soft inside. Savory and delicious after brushing with sauce.

Enoki mushrooms grilled in a foil container with minced garlic and seasonings. Tender and juicy, with a strong garlic aroma. Smooth texture.

Vermicelli grilled in a foil container, absorbing rich broth and minced garlic flavor. Smooth and Q-bouncy texture. Deliciously seasoned.

Fresh shiitake mushroom skewers. Thick and tender texture, retaining the original mushroom flavor. Delicious.

Dried tofu skin rolled with cilantro or scallions and grilled. The chewiness of the tofu skin combined with the fresh aroma of the vegetables. Rich in flavor.

Grilled green chili peppers, also known as tiger skin peppers. Slightly charred skin, soft and tender texture. With a fresh spicy flavor.

A special egg product, with a greenish hue. Firm and elastic texture, similar to century egg but without the strong alkaline taste. More fragrant after roasting.

Fresh large oysters, six per serving. Plump and tender meat, rich in juice. Available in various seasoning flavors.

Fresh scallops, six per serving. Usually grilled with vermicelli and minced garlic. Sweet and tender meat, vermicelli absorbs flavor.

Cubes of fresh squid grilled on skewers. Q-bouncy and chewy texture, full of fresh flavor. Even more delicious brushed with sauce.

Whole large shrimp grilled on skewers. Shrimp shells are grilled crispy, shrimp meat is firm and sweet. A classic choice for seafood barbecue.

Imitation crab stick skewers. Soft and tender texture, with a seafood sweetness. A simple and delicious snack.

Whole Pacific saury, salt-grilled. Crispy skin, firm flesh. With a unique slightly bitter aftertaste, excellent with drinks.

Fresh shrimp marinated in spicy brine. Shrimp meat is firm, with a spicy and fragrant flavor. Suitable as a cold appetizer.

Rich bone broth base for simmering ingredients. Milky white broth, mellow and delicious.

Natural tripe, not treated with alkali. Crisp and tender texture, strong ability to absorb soup. A must-order ingredient for hot pot or tripe pot.

Thick-cut wood ear mushrooms. Crisp and tender texture. Rich in nutrients, great texture after simmering.

Dried tofu (qian zhang) folded and skewered. Chewy texture, rich soy flavor. More flavorful when cooked longer in the broth.

Kelp knots or slices. Crisp texture, with the fresh taste of the sea. A healthy vegetable choice.

Dried tofu skin rolls with vegetables. Boiled in the soup, absorbing the broth, bursting with juice when bitten.

Smooth and tender vermicelli. Boiled soft in soup, absorbing the rich broth. Smooth and refreshing.

Fresh enoki mushrooms. Smooth and crisp texture after simmering. Mushroom flavor blends into the broth.

Fresh cilantro. Can be used as a hot pot ingredient, its unique aroma enhances flavor.

Pork brain cooked in spicy broth. Soft and delicate texture, like cream or tofu. Spicy and fragrant, rich flavor.

Restaurant's signature egg dish. Usually seasoned and grilled eggs. Crispy outside, tender inside, unique flavor.

Tofu cubes deep-fried until golden. Crispy outside, tender inside, rich soy flavor. Best enjoyed dipped in sauce.

A spicy and sour soup. The hot soup warms the stomach, aids digestion, and cuts through greasiness. Suitable after drinking.

Classic grilled ham sausage. Scored and grilled, with a slightly charred and bloomed skin. Rich meat aroma, simply delicious.

Sliced bread brushed with egg wash or butter and grilled golden. Crispy and sweet, rich milky flavor. A delicious carbohydrate snack.

Chinese steamed bun slices grilled. Brushed with sauce or sprinkled with seasoning powder. Crispy outside, soft inside, savory and palatable.

Korean or Northeastern style cold noodles. Buckwheat noodles in cold, sour, and savory beef broth. Topped with cucumber, kimchi, etc. Refreshing and cooling.

Cold noodles without soup, mixed with chili paste. Chewy texture, rich sour and spicy flavor. Intense flavor.

Rice and eggs stir-fried over high heat. Each grain is distinct, with egg aroma coating the rice. A simple yet satisfying staple.

Noodles stir-fried with vegetables and shredded meat. Savory and palatable, full of wok hei. A good choice to fill you up.

Traditional Chinese dumplings. Chewy wrappers, full and juicy filling. Best enjoyed with vinegar.

Steamed white rice. Soft, sticky, and sweet. A staple to accompany barbecue or dishes.