A Feng Tom Lueat Moo

Clear soup with pork blood and various offal such as liver, intestines, and minced pork. No noodles. Mild flavor, fragrant with pepper. Often eaten with steamed rice for breakfast.

Boiled pork offal with pickled mustard greens (Kiam Chai). The broth has a unique sour and salty taste from the pickled vegetables, which helps cut through the richness of the offal. Refreshing and mild flavor.

A hearty congee with minced pork and various offal. Soft rice in hot broth, mild flavor. Suitable as an easily digestible single dish.

An adapted menu that adds instant noodles (Mama) to the pork blood soup, resulting in a rich pork bone broth flavor mixed with chewy noodles.

Pork blood soup seasoned with Yen Ta Fo sauce, giving the broth a pink color and a sweet, sour, and salty taste, fragrant with fermented bean curd. Different from regular clear soup.

Steamed rice topped with tender pork leg braised in a red sauce. Rich flavor, fragrant with spices. The meat easily falls off the bone.

Cooked steamed rice, soft white grains. For eating with Kow Lao or boiled pork blood soup.

Bottled carbonated beverage. Sweet and fizzy taste, refreshing.

Plain ice for drinks.