Eng Jia Huat Huang Zhengfa

Thai-style fried rice, stir-fried with egg and meat (pork or chicken), seasoned with soy sauce, sugar, and pepper. Served with cucumber and lime. Mild flavor, easy to eat.

A popular Thai dish. Stir-fried meat with holy basil, chili, and garlic. Spicy and aromatic with herbs. Served over hot steamed rice.

Pork or chicken stir-fried with green peppers and onions. Savory and slightly sweet, not very spicy. Fragrant with green peppers.

Stir-fried pork/chicken with red curry paste and long beans. Rich flavor, aromatic with curry paste and Thai herbs. Spicy.

Fried pork or chicken with garlic and pepper. Salty and savory flavor, fragrant with fried garlic. Served over rice.

Fluffy omelet mixed with minced pork, fried until golden and fragrant. Served over hot steamed rice. Often eaten with chili sauce.

Noodles topped with a thick, savory gravy, containing meat and Chinese broccoli. Mild flavor, aromatic with fermented soybean paste.

Wide rice noodles stir-fried in a wok with chicken, egg, and crispy squid until dry and fragrant from the wok. Served with lettuce.

Spicy stir-fried noodles with chili, garlic, holy basil, and herbs. Spicy flavor.

Wide rice noodles stir-fried with dark soy sauce, meat, egg, and Chinese broccoli. Sweet and savory flavor, aromatic from the wok.

Egg dish to accompany main courses. Choice of fried egg or omelet.

Cooked steamed rice with soft, well-separated grains, meant to be eaten with various side dishes.

Pork blood soup with all the ingredients, including sliced pork, minced pork, pork blood, and various offal. Refreshing broth, peppery aroma. Served with steamed rice.

Pork blood soup for those who don't eat offal. Contains only sliced pork and minced pork. Clear, mild-flavored broth.

A clear soup emphasizing various types of pork offal. It is a pork blood soup without noodles.

Cooked steamed rice, meant to be eaten with Kao Lao.