lay lao - Silom

Fresh crab salad with roe. Spicy and garlicky flavor with fresh, firm crab meat and rich crab roe, tossed in a delicious spicy, sour dressing.

Crispy whole fried sea bass, topped with herbs and a spicy dressing. Sweet and spicy flavor, fragrant with Thai herbs. Served with hot jasmine rice.

Thai-French sirloin Massaman curry. Tender, melt-in-your-mouth beef, rich curry fragrant with spices, sweet and savory well-balanced flavor.

Authentic chicken Massaman curry. Rich coconut milk curry, fragrant with spices, with a predominantly sweet and slightly salty taste, easy to enjoy.

Rice vermicelli served with crab curry, containing large chunks of crab meat. Rich curry flavor, served with fresh vegetables and boiled egg.

Rice vermicelli with fish curry. Smooth and rich curry made with finely pounded fish, fragrant with curry spices.

Rice vermicelli stir-fried with crispy water mimosa and fresh prawns. Seasoned with a special sauce, slightly spicy, with a wok aroma.

Thai-style pomelo salad with dried shrimp. Refreshingly sweet and sour, juicy pomelo that complements the salad ingredients.

Pomelo salad with shrimp paste. Fragrant with good quality shrimp paste, the salty-sweet flavor contrasts with the sweet and sour pomelo.

Fresh salad served with tender, slightly fatty grilled pork neck, drizzled with a well-balanced salad dressing.

Spiced chicken wings, fried until golden and crispy. Enjoyable as a snack.

Fried squid with roe, tossed in the restaurant's secret sauce. A savory and sweet, well-rounded flavor with chewy squid.

Fried squid with special sauce. For those who don't like squid roe. Rich flavor that penetrates the squid.

Sun-dried pork belly, fried and stir-fried with sugar and sauce until dry and flavorful. Sweet and savory taste, crispy outside, tender inside.

Sweet and crispy corn salad, balanced with the salty richness of salted egg. A sour and sweet flavor that's easy to enjoy.

Luang Prabang style Lao papaya salad. Thinly sliced papaya, fragrant and savory fermented fish sauce, traditional spicy flavor.

Platter salad with abundant ingredients. Includes papaya salad, pork sausage, boiled egg, rice vermicelli, crispy pork skin, and fresh vegetables. Suitable for sharing.

Sour green mango salad with fresh blue crab. Sweet crab meat served with sour mango and a zesty dressing.

Green mango salad with blue crab and its roe. Sour and spicy flavor that satisfies, with sweet crab meat and spicy dressing.

Fresh blue crab salad, naturally sweet meat, tossed in a flavorful spicy dressing with fresh herbs.

Glass noodle salad with a savory fish sauce dressing, topped with flaked fried mackerel and pork sausage. A zesty flavor.

Fresh, firm prawns marinated in good quality fish sauce, served with a delicious seafood dipping sauce and side dishes.

Fragrant grilled Thai-French beef, tossed with pickled pearl garlic. A sour, spicy flavor with the aroma of grilled beef.

Restaurant's special recipe grilled free-range chicken. Crispy skin, tender meat marinated to perfection, fragrant with spices and herbs. Served whole.

Restaurant's special recipe grilled free-range chicken. Crispy skin, tender meat, fragrant with spices and herbs. Served half.

Northern-style herbal sausage (Sai-Aua). Rich flavor, fragrant with lemongrass, kaffir lime leaves, and curry paste.

Sour Isaan-style pork sausage, grilled until fragrant. Served with pickled ginger and fresh chili.

Charcoal-grilled marinated pork neck, tender and juicy, with a smoky aroma. Served with a delicious Jaew dipping sauce.

Grilled Thai-French sirloin. Cooked to perfection, tender and not chewy, with a pure beef aroma.

Rice vermicelli stir-fried with crispy water mimosa and fresh prawns. Seasoned with a special sauce, slightly spicy, with a wok aroma.

Rice vermicelli stir-fried with Northern Thai sausage and dried chili. Spicy flavor, fragrant with herbs from the sausage.

Chewy rice vermicelli Pad Thai, with a sweet and sour flavor, topped with crispy pork cracklings, special recipe.

Popular Thai dish. Rice noodles stir-fried with fresh prawns in a well-balanced tamarind sauce, served with bean sprouts and lime.

Pad Thai using glass noodles instead of rice vermicelli, stir-fried until dry and flavorful, topped with crispy pork cracklings.