Err Urban Rustic Thai

Long bean salad with dried chili and cooked fermented fish sauce. Very spicy flavor, fragrant with fermented fish sauce and dried chili. Crisp and fresh beans, served with side dishes.

Fresh squid tentacles, blanched and seasoned like Isaan larb. With toasted rice powder, ground chili, lime, and fish sauce. Sour, salty, spicy flavor, fragrant with toasted rice and herbs.

Crispy fried eggs, tossed in a delicious salad dressing with chili, onion, and celery. Sour, sweet, and salty flavor. Crispy egg white, rich yolk.

Fragrant grilled chicken gizzards, seasoned into a spicy salad. The crunchy texture of the gizzards complements the herbal salad dressing.

Assorted fresh seasonal fruits, tossed in a Thai-style salad. Sweet and sour, refreshing flavor, with a hint of spice to cut through richness.

Canned fish salad in a rich tomato sauce, seasoned with bird's eye chili, lime, and shallots. Spicy, sour, salty, and sweet flavor.

Traditional glass noodle salad with ground chili, minced pork, dried shrimp (krill), and roasted peanuts. Rich flavor, fragrant with ground chili and roasted peanuts. Chewy noodles.

Pork belly marinated with fermented rice until tender, then grilled over charcoal until fragrant. Sweet and savory flavor with a unique aroma from the fermented rice.

Grilled pork skewers marinated with delicious spices. Grilled until cooked and fragrant. The pork is tender and juicy, with a rich flavor, perfect for snacking or eating with sticky rice.

Pork ribs marinated in a special Yaowarat Chinese-style BBQ sauce, grilled until the meat falls off the bone. Rich sweet and savory flavor, with a charcoal-grilled aroma.

Grilled pork neck, marinated and gently grilled until cooked and fragrant. Tender meat with a little fat. Served with a spicy and sour jaew dipping sauce.

Isaan pork sausage with rice, fermented until slightly sour. Grilled until the skin is crispy. Served with pickled ginger, fresh chili, and side vegetables.

Northern-style fermented pork sausage, grilled over fire until fragrant. Sour and savory, firm texture, fragrant with banana leaf grilling.

Chiang Rai-style spicy herbal sai oua, packed with pork and curry paste. Grilled until fragrant with herbs and lemongrass.

A platter of popular grilled items, including herbal sai oua, Isaan sausage, and grilled naem. Perfect for those who want to try multiple items in one dish.

Fresh squid coated with turmeric and spices, fried until golden and crispy. Fragrant with turmeric, the squid has a perfect chewy texture.

Chicken wings marinated with spices, fried until the skin is dry and crispy. Topped with crispy fried shallots, in the style of Hat Yai fried chicken.

Fluffy fried minced chicken, served with a spicy and sour mango salad to enhance the flavor and cut through the richness of the fried chicken.

Assorted dried seafood, fried until crispy. Enjoyable as a snack, served with mayonnaise mixed with Sriracha sauce.

Pork ribs marinated with a special recipe until the flavor penetrates. Fried with garlic and pepper until fragrant, crispy on the outside and tender on the inside, with a mellow taste.

Young pork ribs marinated until sour like naem, then fried until cooked. Perfectly sour and salty. The soft bones are chewy and crunchy.

Braised pork trotter until tender, deboned and fried until the skin is crispy but the inside remains tender and juicy. Served with a zesty chili vinegar dip.

Fresh and crispy Thai morning glory, stir-fried over high heat with good quality shrimp paste. Salty, rich, and fragrant with shrimp paste, it pairs well with hot steamed rice.

Minced beef stir-fried with holy basil, chili, and garlic. Spicy and intensely flavorful, fragrant with basil. Served with a crispy fried egg.

Stir-fried eggplant with fermented soybean paste and basil. Savory and sweet, with a mellow flavor. The eggplant is soft and melts in your mouth, fragrant with basil.

Crisp and sweet jicama stir-fried with fragrant shrimp roe and fresh sea shrimp. Natural sweetness from jicama combined with the richness of shrimp roe.