Kluay Tod Khun Yai Daeng

Steamed rice mixed with shredded mackerel and finely sliced fresh herbs. Seasoned with a spicy, sour, and salty dressing. Served with fresh vegetables.

Crispy fried chicken tossed with spicy 'yam' dressing, roasted rice powder, and chili flakes. Intensely flavored, fragrant with herbs. Served with steamed rice.

Fried chicken stir-fried with dry green curry paste. Rich flavor, fragrant with curry paste and coconut milk. Best enjoyed with hot steamed rice.

Mellow green curry poured over steamed rice, served with crispy fried chicken. A perfect contrast of flavors.

Fried chicken seasoned with Isaan 'larb' spices, roasted rice powder, chili flakes, fish sauce, and lime. Sour, spicy, and fragrant with roasted rice. Served with steamed rice.

Fried pork stir-fried with holy basil, chili, and garlic. Spicy and fragrant with holy basil. A popular dish.

Minced pork stir-fried with dry Southern chili paste, with sliced kaffir lime leaves. Spicy and intensely flavored, fragrant with herbal spices.

Rich coconut milk-based red curry with whole boiled duck eggs. Perfectly balanced salty, sweet, and spicy flavors. Served with steamed rice.

Fried rice mixed with stir-fried shrimp paste chili until fragrant. Served with fried mackerel. Authentic Thai flavor, mellow.

Steamed rice served with sweet, sour, and salty tamarind chili paste with minced chicken, and fried mackerel. A perfect combination.

Ripe 'Kluay Kai' bananas wrapped in sticky rice mixed with grated coconut, then fried until golden brown and crispy. Crispy outside, soft and sweet inside from the banana.

Fried 'Kluay Nam Wa' bananas coated in batter. Crispy outside, soft inside. Fragrant with coconut milk and sesame. A popular snack.

Shrimp paste chili paste that has been stir-fried until cooked and dry. Long shelf life. Salty, spicy, sour, and fragrant with shrimp paste.

Chili paste made from young tamarind pounded with curry paste and minced chicken. Primarily sour, followed by sweetness, and a mellow flavor.