Kuay Tiew Ruea Khun Louis

Thai boat noodles with pork. The broth is rich, dark, and spicy, thickened with blood (nam tok). Served with morning glory and bean sprouts.

Boat noodles featuring tender stewed pork. The soup is aromatic and savory.

Boat noodles with both fresh beef slices and stewed beef. Intense herbal broth.

Dry boat noodles without soup. Served with dark soy sauce, ground peanuts, and chili. Choose between pork or beef.

Mixed stewed beef noodles.

Noodles with fresh beef slices and meatballs.

Soup with meat and vegetables, but no noodles. Typically eaten with rice.

Steamed plain rice.

Crispy deep-fried pork fat cracklings. Savory and crunchy.

Crispy pork rinds. Light and airy texture.

Fried wontons. Crispy and golden.

Boiled morning glory.

Blanched meat and meatballs served with spicy dipping sauce.

Stewed pork side dish.

Fried wontons filled with seasoned minced pork (coriander root, garlic, pepper).

Longan juice. Sweet and refreshing.

Pandan juice. Aromatic and sweet.

Roselle juice. Tart and sweet, deep red color.

Chrysanthemum tea. Sweet and floral yellow drink.

Butterfly pea juice with honey and lime. Purple color, sweet and sour.