Kuay Tiew Luk Chin Pla Nai Hua

Noodle soup with pink fermented tofu sauce, a mellow sweet and sour taste, served with fish balls, fish wontons, pork blood, crispy squid, and morning glory.

Rich Tom Yum noodles, seasoned with chili paste, lime, and crushed roasted peanuts. Spicy, fragrant, and creamy.

Pork wontons in hot clear broth, with tender taro leaves. Refreshing taste, easy to drink, fragrant with fried garlic.

Traditional noodles made from rice flour, plump and short with pointed ends (like caterpillars), with a soft, smooth, and easy-to-eat texture.

Authentic blanched fish balls, cooked until bouncy and not fishy. Served with a delicious seafood dipping sauce.

Balls made from shrimp mixed with fish, firm, bouncy, and crispy, with a distinct shrimp aroma.

Shredded taro seasoned and deep-fried, crispy on the outside and fluffy on the inside, with a savory and salty taste. A popular side dish for Yen Ta Fo.

Wontons with wrappers made from pounded fish paste, giving a chewy texture, filled with seasoned pork. Mellow and delicious.