Krua P' Lek Khao Gaeng Hat Yai

Spicy Southern sour curry with a vibrant yellow broth from turmeric and curry paste. It has a dominant sour and spicy flavor, with fresh sea bass and crunchy young coconut shoots. Served with hot jasmine rice.

Southern sour curry with fresh shrimp and water lily stems. Sour and spicy flavor with authentic curry paste. The water lily stems are crunchy and absorb the curry well.

Southern sour curry with shrimp and 'Koon' stems (Ar-ob), which have a soft, fluffy texture like a sponge when cooked, absorbing the sour and spicy curry soup excellently.

Stir-fried stink beans with good quality shrimp paste and fresh shrimp. Salty dominant flavor, fragrant with shrimp paste and stink beans, moderately spicy. A popular Southern dish.

Pork stir-fried with shrimp paste, with a salty and sweet taste, fragrant with shrimp paste, easy to eat, and cuts through the spiciness of the sour curry well.

Pork belly simmered with palm sugar and seasonings until infused. Sweet dominant flavor, followed by salty. The pork is tender and juicy. Suitable for cutting through the spiciness of Southern food.

Minced pork seasoned, formed into balls, and fried until crispy outside and tender inside. Mellow taste, suitable for all ages.

Pork stir-fried with hot curry paste and 'Look Liang' (a Southern plant similar to stink beans but with smaller seeds and a harder shell). It has a nutty, crunchy, and spicy flavor.

Rich coconut curry with 'Khaeng' mushrooms, which have a chewy texture similar to meat, pork, and fresh bamboo shoots. Rich coconut milk and spicy curry paste flavor.

'Nod Liang' stir-fried with minced chicken and green beans. Spicy flavor from Southern curry paste, combined with the nutty crunch of 'Nod Liang'.

Pork leg stewed in five-spice broth until tender, with shiitake mushrooms. The broth is fragrant with spices, with a mellow sweet and salty taste.

Chinese Hainanese style stir-fried mixed vegetables (using 'Gua') with pork leg. Stir-fried dry or with a little sauce. Mellow taste, fragrant with wok hei and tender boiled vegetables.

Dried Chinese bamboo shoots soaked until soft, stir-fried with pork ribs. Slightly sweet and salty taste, with a uniquely crunchy texture.

Coconut curry with pork ribs. Intensely spicy and rich flavor, fragrant with Southern curry paste and coconut milk. Pork ribs simmered until tender and falling off the bone.

Pork ribs marinated and baked with a sweet and sour red sauce. Tender and juicy meat, appetizing color.

Mildly flavored stir-fried mixed vegetables with bean sprouts, tofu, and minced pork, seasoned with sauce. Mellow sweet and salty taste, suitable for eating to relieve spiciness.

Eggplant stir-fried with minced chicken and basil leaves, seasoned with fermented soybean paste. Salty dominant flavor, fragrant with basil. The eggplant is soft and sweet.

Southern style free-range chicken soup in clear broth, seasoned with turmeric, lemongrass, and Garcinia, with a sour and salty taste, fragrant with herbs, and easy to drink.

Mellow coconut curry with young coconut shoots and fresh shrimp. Sweet, rich, and salty taste, not very spicy. The young coconut shoots are crunchy and delicious.

Red curry with chicken and pickled bamboo shoots. The sourness from the bamboo shoots is mixed with the spiciness of the curry paste.

Light green coconut curry, fragrant with green curry paste, with chicken and eggplant. Sweet, rich, salty, and slightly spicy taste.

Chicken pieces stir-fried with red curry paste and various herbs. Intensely spicy flavor, fragrant with kaffir lime leaves and young peppercorns.

Clear chicken soup with potatoes, tomatoes, and onions. It has a mellow taste, sweet from the bone broth, and is easy to eat.

Minced chicken stir-fried dry with Southern curry paste, emphasizing turmeric and pepper. Very spicy and intense flavor, fragrant with chopped kaffir lime leaves.

Coconut curry with Cassia fistula leaves and grilled fish. It has a rich coconut milk taste and a slight bitterness from the Cassia leaves, which is the charm of this dish. Grilled fish adds fragrance.

Southern local curry made from fermented fish entrails with various vegetables like bamboo shoots and eggplant. Salty and intensely spicy flavor with a unique aroma.

Coconut curry sauce for noodles, with pounded fish until fluffy. Rich flavor, fragrant with galangal curry paste. Served with fresh vegetables.

Crispy fried catfish pieces stir-fried with red curry paste. It has a sweet and spicy flavor, crispy on the outside and tender on the inside, with fragrant holy basil leaves.

Fresh catfish pieces or fillets, fried until golden and crispy. Served with dipping sauce or sour curry.

Threadfin bream marinated with turmeric and garlic, fried until crispy and edible whole. Fragrant with turmeric and fried garlic.

Omelet with 'Cha-om' leaves, fried until golden and fragrant. It's a popular side dish to eat with shrimp paste chili dip or sour curry.

High-quality duck eggs from free-range ducks, prepared as boiled or stewed eggs. Rich, runny yolks with an intense flavor.

Stir-fried assorted seasonal vegetables such as broccoli, carrots, baby corn, stir-fried with oyster sauce. Mellow taste.

Chewy glass noodles stir-fried with eggs and various vegetables. Perfectly salty and sweet taste. Can be eaten as a snack or a side dish.

Assorted mushrooms stir-fried with oyster sauce. It has a sweet and salty taste from the mushrooms and sauce. A healthy dish.

'Liang' leaves (Southern local vegetable) stir-fried with eggs. It has a nutty and slightly sweet taste, not bitter. Suitable for children and adults.

Fresh mackerel topped with a thick 'Chuchi' curry sauce. Sweet, salty, and rich flavor, fragrant with chopped kaffir lime leaves.

Boiled mackerel in a sweet and sour broth from tamarind paste and palm sugar, with shredded ginger and spring onions. Refreshing taste, not fishy.

Steamed curry paste with coconut milk and sea bass, steamed on 'Liang' leaves in a small container. Rich flavor, fragrant with coconut milk and curry paste.

Coconut curry with shelled snails and 'Cha Phlu' leaves. Spicy flavor, fragrant with 'Cha Phlu' leaves, pairs well with the crunchy snail meat.

Stir-fried clams with chili paste and basil leaves. Intense sweet and spicy flavor, fragrant with basil.

Crispy fresh Chinese chives stir-fried with pork liver, seasoned with oyster sauce. It has a sweet and salty taste, with tender, not tough, liver.

Pork belly marinated in fish sauce and fried until golden and crispy. Salty and rich taste, fragrant with fish sauce. Addictive and a recommended dish.

Chicken pieces marinated with herbs and turmeric, fried until the skin is crispy and the meat is tender. Fragrant with turmeric and Southern-style fried garlic.

Bitter melon stir-fried with eggs, seasoned to be mellow. The slightly bitter taste of the bitter melon is balanced by the richness of the eggs. Healthy.

Firm pumpkin stir-fried with eggs. It has a natural sweet and creamy taste from the pumpkin, is easy to eat, and is a favorite among children.

Fried tilapia with three-flavor sauce. Sour, sweet, and spicy, a complete flavor profile.

Rich coconut curry with pork and Panang curry paste. Sweet, rich, and salty taste, fragrant with kaffir lime and dill.

Spicy curry with catfish and dill leaves. Intensely spicy flavor, fragrant with herbs, which helps to eliminate the fishy smell.

Rice vermicelli stir-fried with coconut milk and curry paste. Sweet and creamy taste, slightly sour, beautiful pink color. Served with fresh vegetables.

Salted duck egg yolks, steamed in their shells. A specialty of Songkhla, with a rich, salty, chewy texture. Pairs very well with sour curry.

Small shrimp simmered with sugar until glossy. Sweet dominant flavor, edible with shells. Popularly eaten with spicy curry or chili dip.

Thai morning glory stir-fried with shrimp paste. Salty and spicy taste, fragrant with shrimp paste. Different from the usual spicy stir-fried morning glory.

Hot jasmine rice topped with your choice of side dishes. A quick meal popular for breakfast and lunch.

Dessert made from real sago starch (not tapioca starch), with a chewy texture, fragrant and sweet, topped with fresh coconut milk.

Sorghum cooked until soft and fragrant with pandan leaves. Sweet and creamy taste, served with coconut milk.

Black sticky rice porridge with longan, flavored with sweet longan and balanced with salty, rich coconut milk.

Black sticky rice porridge topped with rich coconut milk. Sweet and creamy taste with a crunchy texture from the black sticky rice.