Chon Gaeng Tamrap Ahan Thai

A spicy and sour Isan-style clear soup with chicken. Flavored with roasted dried chilies, lime juice, fish sauce, and fresh herbs like galangal, lemongrass, and kaffir lime leaves.

Spicy and sour soup featuring tender stewed beef. The broth is aromatic with Northeast Thai herbs, roasted chilies, and lime.

A rich and spicy soup made with oxtail. The gelatinous texture of the oxtail complements the hot and sour broth infused with roasted herbs.

Spicy and sour soup with chewy beef tendon. Seasoned with roasted chili, lime, and herbs for a zesty flavor profile.

A sour and spicy orange curry made with tamarind paste. Contains shrimp and cubes of acacia leaf omelet (Cha-om) which soak up the flavorful broth.

Tamarind-based sour curry served with acacia leaf omelet squares. A classic Thai comfort dish with a distinct sour, sweet, and spicy taste.

Sour tamarind curry with salmon head. The richness of the fish balances the tangy and spicy soup.

World-famous spicy and sour soup with mixed seafood. Infused with lemongrass, galangal, and kaffir lime leaves. Available in clear or creamy broth.

Tom Yum soup with salmon head. The fatty salmon adds depth to the spicy, sour, and herbal broth.

The classic Thai spicy shrimp soup. Aromatic with lemongrass and kaffir lime. Choose between the light clear broth or the rich creamy version.

Spicy and sour soup with fresh squid. The broth is packed with Thai herbs and chili heat.

Tom Yum soup with chicken. A savory and tart soup with the fragrance of lemongrass and galangal.

A vegetarian-friendly version of Tom Yum soup featuring mushrooms. Spicy, sour, and aromatic.

A savory soup featuring tender oxtail. Similar to a clear beef broth but richer due to the collagen from the oxtail.

Clear beef soup with tender stewed meat. Savory and warming, seasoned with fried garlic and celery.

Clear soup with soft, gelatinous beef tendon. Mild and savory flavor.

A traditional smoky sour soup made with dried fish or grilled fish and roasted herbs. Contains crispy snakehead fish which adds texture to the spicy broth.

Crunchy cabbage stir-fried with premium fish sauce and garlic. Simple yet savory with a smoky wok aroma.

Stir-fried white garlic chives with soft egg tofu and minced pork or crispy pork. A mild and savory dish.

Fresh sugar snap peas stir-fried with minced beef. Offers a nice crunch from the peas and savory flavor from the beef.

Assorted seasonal vegetables stir-fried in oyster sauce. A healthy and balanced side dish.

Tender Hong Kong kale (Chinese broccoli) stir-fried with savory oyster sauce and garlic.

Quick-fried bok choy with garlic, chilies, and oyster sauce. The 'Fire Red' style implies high heat to keep vegetables crisp.

Morning glory (water spinach) stir-fried on high heat with garlic, chilies, and fermented soybean paste. A classic and popular Thai vegetable dish.

Meaty king oyster mushrooms stir-fried with fresh shrimp. Seasoned with oyster sauce for a savory taste.

A mix of colorful vegetables stir-fried with shrimp in a light savory sauce.

Sliced bitter gourd stir-fried with egg. The bitterness of the gourd is balanced by the savory egg.

Crisp Chinese broccoli stir-fried with savory salted fish. A dish with a distinct salty and umami flavor profile.

Sweet sugar snap peas stir-fried simply with oyster sauce to highlight their natural flavor.

Slices of snakehead fish stir-fried with aromatic Chinese celery (Khuen Chai), ginger, and soy bean paste.

Flowering garlic chives stir-fried with minced beef. The chives have a mild garlic flavor and crunchy texture.

Stir-fried flowering chives with slices of beef liver. Rich and iron-packed dish.

Spicy stir-fried noodles with holy basil, fresh chilies, garlic, and your choice of meat. Known as 'Drunken Noodles' for its spicy kick.

Thailand's famous stir-fried rice noodle dish with fresh prawns, egg, tofu, bean sprouts, and peanuts in a sweet and sour tamarind sauce.

Glass noodles served in a broth with vegetables, egg, and meat. Served with a distinctive spicy fermented bean curd sauce.

Stir-fried glass noodles with vegetables, egg, and meat in a spicy fermented bean curd sauce. A dry version of the Thai Sukiyaki.