Kuay Tiew Rua Chak Thong

Rich boat noodle soup using chewy Japanese udon noodles instead of traditional Thai noodles. The soup has a strong, spicy, and aromatic flavor.

Cooked meat and offal, served dry with a delicious dipping sauce. Popular as a snack or appetizer.

A dry 'Gaeng Lao' dish tossed with spicy seasonings, including chili, lime, and fish sauce, for a perfectly spicy and sour taste.

Boat noodles made with beef shank, a cut with interspersed tendons, resulting in a crunchy, non-chewy, and enjoyable texture.

Japanese udon noodles in boat noodle soup, topped with crispy beef shank.

Cooked beef shank, served with dipping sauce. Offers a different texture from other cuts of meat due to the crunchy tendons.

Blanched beef shank, seasoned as a spicy dry salad. Intense and flavorful.

Spicy pork blood soup cooked in a hot pot with a generous amount of beef shank.

Small bowl of boat noodles. Suitable for ordering multiple bowls to taste or eating with side dishes.

Regular size boat noodles. Satisfying with noodles and toppings in a rich soup.

Boat noodle soup with meat and morning glory, no noodles. Popularly eaten with rice.

Boat noodle soup served in a large hot pot. Keeps heat well. Suitable for sharing among many people.

Pork fat, fried until golden and crispy. Salty and rich flavor. Used as a topping for aroma and texture.

Traditional crispy fried pork skin. Crispy and puffy. Eat as a snack or with noodles.

Fried wonton wrappers

Blanched Thai morning glory. Naturally crisp and sweet.

Blanched bean sprouts. Add crunchiness to your noodle bowl.

Hot cooked jasmine rice

Plain blanched noodles for extra order

Blanched Japanese udon noodles. Chewy and soft.

Bottled water

Bubbly soft drink. Refreshing.