Jeung Ang Lak

Steamed rice topped with marinated pork and blanched morning glory, drizzled with a thick brown sauce containing ground peanuts. The taste is sweet, rich, salty, and fragrant with curry spices, similar to pork satay dipping sauce but with the richness of a main dish.

A thick, reddish-brown soup with genuine fish maw. It has a mellow, perfectly sweet and salty flavor. Often includes pork blood, bamboo shoots, and quail eggs. Served hot, seasoned with Chinchao (vinegar chili sauce).

Pork marinated with spices and turmeric, grilled on skewers until cooked and fragrant. Sweet and salty taste, served with rich peanut sauce and sweet and sour cucumber relish.

Noodles in a pink soup seasoned with fermented bean curd sauce. The taste is a mellow blend of sour, sweet, and salty. Includes various toppings such as fish balls, pork blood, crispy squid, and morning glory.

Noodles in a clear, refreshing soup with a sweet aroma from boiling pork bones. Served with bouncy, homemade fish balls. A light and easy-to-eat dish.

Cooked steamed rice

Various drinks such as water, soft drinks, or herbal drinks.