Foong

Smooth and soft steamed egg, seasoned with a unique fragrant shrimp paste, with a mellow salty and rich flavor. Easy to eat, suitable to be eaten with steamed rice.

Papaya salad using soft, chewy thin noodles instead of papaya strips, mixed with a rich fermented fish sauce dressing. Intensely flavorful, spicy and zesty in the Isaan style.

Chicken wings fried until golden and crispy, coated with a savory fish sauce. Mellow salty and sweet flavor, fragrant with fish sauce. Crispy outside, tender inside.

Fresh, bouncy squid stir-fried with a perfectly balanced sweet and savory shrimp paste, with fermented garlic added for texture and aroma. Cuts through richness.

Crispy fried catfish stir-fried with dry chili paste and dried chili. Rich in curry paste flavor, sweet followed by spicy, with a fragrant aroma of sliced kaffir lime leaves.

Spicy curry without coconut milk, using a strong jungle curry paste. Contains beef shank with chewy tendons, along with Thai herbs such as fingerroot, young peppercorns, and basil leaves.

Rich coconut curry, similar to Chuchi. Fragrant curry paste, with a mellow salty, rich, and sweet flavor. The fresh, sweet fish complements the curry.

Fatty squid roe stir-fried with spicy wild basil paste, dried chilies, and herbs. Spicy and intensely flavorful, with a fragrant basil aroma.

Pork neck marinated with spices, grilled over fire until cooked and fragrant. The meat is tender and juicy with a little fat interspersed. Usually eaten with spicy dipping sauce.

Fish and crab mixed with coconut curry paste, steamed in banana leaves. Smooth and tender texture. Rich flavor, fragrant with curry paste and banana leaves.

Barb fish scored thinly and fried in hot oil until golden and crispy. Can be eaten with bones. Crispy outside, tender inside. Served with dipping sauce.

Various fresh seasonal vegetables, stir-fried over high heat with oyster sauce and garlic. Mellow flavor, vegetables remain crisp and fresh.

Traditional shrimp paste chili dip. Sour, salty, spicy, and perfectly balanced. Fragrant with good quality shrimp paste. Served with fresh vegetables, blanched vegetables, and various accompaniments.

Pork stir-fried with fragrant shrimp paste. Salty with a hint of sweetness. Fragrant from shrimp paste roasted in a pan. Pairs very well with hot steamed rice.

Chicken skin with fat removed, seasoned and fried until dry and crispy, not oily. Salty and rich flavor. Suitable for snacking or accompanying spicy dishes.

Pork fat fried until golden brown, crispy and dry. Salty and rich flavor, crunchy. Used to sprinkle on food or eat as a snack to add texture.

A large Thai meal set for 8 people, consisting of various appetizers and authentic Thai side dishes including curries, stir-fries, soups, chili dips, and fried items, served with rice and dessert. Suitable for group gatherings.