Bang Bua Restaurant

Fresh mud crab stir-fried with curry powder and egg. Seasoned with chili paste and milk. Rich, creamy, and mellow taste.

Large river prawns grilled over charcoal until cooked and fragrant. Firm and sweet flesh. Served with a spicy seafood dipping sauce.

Stir-fried 3 types of mushrooms with oyster sauce. Mellow seasoning, perfectly salty and sweet. Fragrant with garlic.

Rich coconut curry with shelled river snails and betel leaves. Fragrant curry paste. Spicy, savory, salty, and sweet taste.

Traditional Thai dipping sauce made from coconut milk simmered with salted crab, minced pork, and herbs. Sweet, savory, and salty taste. Served with fresh vegetables.

Whole soft-shell crab, fried until crispy outside and tender inside. Tossed with fragrant fried garlic. Salty and savory, easy to eat.

Chinese herbal pork rib soup with bamboo pith. Clear broth with a mellow taste. Tender pork ribs, lightly fragrant with Chinese herbs.

Northern-style steamed snakehead fish with herbs. Served with blanched vegetables and chili paste. Spicy and aromatic with spices.

Tender water mimosa shoots stir-fried over high heat with rich and creamy shrimp roe. Slightly salty, savory, and spicy taste. Crispy and delicious vegetables.

Crispy fried peanuts sprinkled with salt. Enjoyable for snacking. Savory and salty taste.

Crispy fried large shrimp crackers, fluffy and crispy, salty and savory taste, for snacking as an appetizer.

Crispy fried cashew nuts. Naturally sweet and savory taste of the nuts. Enjoyable for snacking.

Assorted appetizer platter, including both cold and hot items, served in a single dish.

Pork neck marinated with spices, grilled until fragrant or fried until crispy outside and tender inside. Marbled, juicy meat. Served with Jaew dipping sauce.

Korean-style marinated beef or pork set for self-grilling. Sweet, salty, and mellow taste.

Beef marinated with spices, dried slightly, then deep-fried. Salty and savory taste, fragrant with coriander seeds.

Choice of grilled beef with Jaew sauce or grilled beef seasoned as Larb Nam Tok. Intense taste, fragrant with toasted rice and chili powder.

Long, fresh Chiang Mai-style fermented pork sausage. Perfectly sour and salty taste, served with pickled ginger, chili peppers, and peanuts.

Fresh shrimp marinated in seasoned fish sauce. Topped with a spicy seafood dipping sauce. Served with fresh bitter melon and garlic cloves.

Raw fish and imitation crab stick with wasabi. Japanese-style appetizer, served cold with soy sauce and wasabi.

Traditional appetizer, consisting of chicken, dried shrimp, peanuts, and other accompaniments. Eaten together in one bite.

Crispy fried pastry filled with glass noodles and vegetables. Fried until golden brown. Served with a sweet and sour plum sauce.

Tofu skin wrapped with seasoned minced crab and pork, deep-fried until crispy outside and tender inside. Fragrant with pepper.

Fresh squid rings, battered and deep-fried until crispy. Tender squid, crispy batter. Served with chili sauce.

Pork intestine, cleaned thoroughly, fried until crispy whole. Chewy and enjoyable, served with sweet soy sauce.

Isaan-style sour fermented pork sausage. Fried until the skin is crispy. Served with pickled ginger, fresh chili, and cabbage.

Crispy fried cashew nuts. Sweet, savory, and salty taste. Enjoyable as a snack.

A variety of appetizers on one plate, suitable for sharing.

Good quality imitation crab sticks, battered and deep-fried until crispy outside and tender inside. Enjoyable for snacking, served with mayonnaise or plum sauce.

Fresh salmon, cut into bite-sized pieces. Sweet and fatty, melts in your mouth. Served with soy sauce and wasabi.

Premium imitation crab sticks, served cold. Tender texture, fragrant with crab. Served with wasabi and soy sauce.

Grilled horseshoe crab, grilled until fragrant. Tossed with shredded green mango, chili, and shallots. Sour, spicy, and savory taste from the horseshoe crab roe.

Chopped shrimp, seasoned, breaded, and deep-fried. Crispy outside, tender inside, bouncy shrimp. Served with plum sauce.

Crispy fried pastry cups filled with stir-fried chicken in curry powder and mixed vegetables. Mellow taste, served in individual portions.

Fresh, bouncy shrimp marinated in fish sauce. Topped with a spicy seafood dipping sauce. Sour, spicy, and zesty.

Crispy fried rice crackers served with 'Na Tang' (a dip made of coconut milk, minced pork, and peanuts). Sweet, savory, and salty taste.

Braised duck, fried until the skin is crispy and the meat is tender. Served with vegetables and a delicious sauce.

Whole sea bass, deep-fried until crispy. Topped with a sweet and savory fish sauce. Served with mango salad.

Fresh sea bass steamed with soy sauce, ginger, and spring onions. Savory, sweet, and mellow taste, fragrant with sesame oil.

Fresh river catfish, boiled until cooked. Firm texture, crunchy skin. Served with fermented bean paste sauce or seafood sauce.

River catfish pieces, deep-fried and tossed with garlic and pepper. Fragrant and delicious, easy to eat.

Pla Buek (catfish) stir-fried with red curry paste, fingerroot, and young peppercorns. Spicy and intense taste, rich with herbs.

Fatty snakehead fish belly stir-fried with holy basil and fresh chili. Spicy, salty, and savory taste, fragrant with basil.

Finely chopped Pla Tapian (mud carp) seasoned as larb, with toasted rice powder and chili powder. Sour, spicy, and fragrant with herbs. Served with crispy fried fish skin.

Tom Yum soup (clear or creamy) with fatty snakehead fish belly. Spicy and intensely sour taste. Refreshing broth.

Herbal salad with shredded lemongrass as the main ingredient, mixed with dried shrimp and peanuts. Intense and fragrant with lemongrass.

Tender free-range chicken, tossed with Thai herbs. Spicy, sour, and salty seasoning.

Northern-style stir-fried minced pork larb with fragrant Sichuan pepper. Rich taste, not sour like Isaan larb.

Minced pork ribs stir-fried with drunken ingredients, young peppercorns, and holy basil. Spicy and hot taste, fragrant with herbs.

Beef stir-fried with curry paste and fennel leaves. Spicy and intense taste, with a unique pungent aroma.

Whole salted egg squid steamed in a lime and chili broth. Extremely sour and spicy taste.

Crispy squid (soaked squid) stir-fried with fresh chili and spring onions. Salty and spicy taste, crispy and chewy.

Salted egg squid, fried until cooked and fragrant. Tossed with fried garlic and pepper. Savory and salty taste, full of egg.

Fresh squid stir-fried with red curry paste, long beans, and basil leaves. Spicy and rich taste, fragrant with curry paste.

Stir-fried fresh squid with garlic. Tender, not chewy. Fragrant with garlic and pepper. Served with hot steamed rice.

Fresh squid stir-fried with thick salted egg sauce. Sweet, savory, and salty taste, mellow. Appetizing color.

Tender salted egg squid stir-fried in salted egg sauce. Double the richness and creaminess. Perfectly delicious taste.