Kôtr Kâao Pàt Pôo Yài Mai Kăa Mŏo Mâe Gan Dtaa 24 Chôo. Pooyai Mike's Fried Rice & Braised Pork 24hrs

Special fried rice recipe by Pooyai Mike, stir-fried over high heat until fragrant, with separate grains of rice, seasoned to perfection. Served with cucumber and lime.

Traditional Rot Fai style fried rice, stir-fried with dark soy sauce and Chinese kale, with a unique fragrant aroma, rich and perfectly sweet and savory.

Fried rice with fragrant fried garlic, seasoned with a special sauce, savory and rich flavor, with a distinct garlic aroma.

Fried rice stir-fried with fresh chili and salt, intensely salty and spicy, perfectly dry, with a fragrant wok-charred aroma.

Steamed rice stir-fried with Krapow sauce, holy basil, and chili. Spicy and hot flavor, fragrant with basil in every bite.

Fried rice with chili paste, sweet and slightly spicy, appetizing color, fragrant with chili paste.

Fried rice mixed with Tom Yum paste and herbs like galangal, lemongrass, and kaffir lime leaves. Sour, spicy, and intensely flavorful.

Chicken eggs fried in hot oil, crispy egg whites, cooked or soft yolk as requested.

Beaten chicken eggs fried in hot oil until golden brown and crispy, and fragrant.

Chicken eggs stir-fried with milk or cream until just cooked, soft and smooth texture, similar to scrambled eggs.

Chicken eggs boiled until fully cooked, both yolk and white.

Chicken eggs boiled until the whites are cooked but the yolks are still runny and creamy, rich and delicious.

Duck or chicken eggs boiled in a Chinese herbal spice broth, with a sweet and savory flavor that permeates the eggs, beautifully colored brown.

Steamed rice topped with tender braised pork knuckle and springy skin, rich and savory flavor. Served with pickled vegetables and dipping sauce.

Braised Pork Knuckle Rice for those who prefer lean meat only, without fat or skin, boiled until tender.

Braised Pork Knuckle Rice, includes tender braised pork (meat, skin, intestine).

Rice topped with kaki (pork trotters), with crunchy tendons and soft skin, braised until flavorful.

A fusion dish of tender braised pork and crispy pork belly with crispy skin, served on hot steamed rice.

Braised Pork Knuckle (Meat and Skin), served as a separate side dish, generous portion.

Braised Pork Knuckle (Red meat only), boiled until tender, served as a side dish.

Mixed braised pork knuckle, including meat, skin, and intestine, served as a main dish.

Whole braised kaki (pork trotters) served as a side dish, perfect for nibbling or eating with rice.

Large mixed rice dish, includes braised pork knuckle, crispy pork, Chinese sausage, and egg. A generous portion.

Medium-sized mixed rice dish, includes braised pork knuckle, crispy pork, Chinese sausage, and egg.

Additional side dishes for braised pork menu