Luk Chin Pla Banthat Thong Tee 1 JS100 Sa Kha Nang Linchi

Homemade fishball noodles. Bouncy, non-fishy texture, served in a mellow clear soup. Available in soup or dry style.

Fishball noodles in a spicy Tom Yum soup, seasoned with chili, lime, and roasted peanuts. Fragrant with herbs.

Noodles with pink sauce, featuring a mellow sweet and sour taste from fermented bean curd, served with fishballs and water spinach.

A combination of pink sauce and Tom Yum ingredients, creating a rich, intense flavor with sour, spicy, and slightly sweet notes.

Fishball soup only. No noodles. Suitable for eating with plain rice or as a soup.

Pink sauce soup with plenty of fishballs and water spinach. No noodles. Mellow flavor.

Spicy Tom Yum Pink Sauce Soup Without Noodles

A small blanched dipping set consisting of fishballs and blanched side dishes, served with a spicy seafood dipping sauce.

A generous blanched dipping set with fishballs and 3 kinds of pork, served with a runny onsen egg and dipping sauce.

Noodles made entirely from fish meat instead of flour noodles. Soft and bouncy texture, full fish flavor. Choose your preferred soup base.

Fish noodles with a full set of toppings, including fishballs, various types of pork, and onsen egg.

Pork noodles with sliced and minced pork. Sweet soup from boiled pork bones.

Pork noodles seasoned with Tom Yum flavor. Perfectly sour and spicy, with roasted peanuts for added aroma and richness.

A mix of fishballs and other types of balls, blanched together. Served with dipping sauce.

Fried shrimp balls. Dense texture, fragrant with shrimp aroma. Slightly crispy outside, soft inside.

Fried fish sticks (Huoey Kway), cut into bite-sized pieces. Salty, rich, and mellow flavor.

Crispy fried wonton wrappers filled with bouncy pork. Addictive snack.

10 Blanched Fishballs. Bouncy, non-fishy texture. Served with spicy seafood dipping sauce.

Boiled Rugby-shaped Fishballs and Round Fishballs. Dense and bouncy texture.

Fish noodles, similar to Lod Chong or Gieow Ee noodles, made entirely from fish meat.

Unfried Huoey Kway (white). Soft texture, authentic fish flavor.

Boiled pork tenderloin topped with seasoned spicy salad dressing and salted soybean paste. Rich flavor, fragrant with salted soybean paste.

Seasoned minced pork balls, blanched. Bouncy, soft, and juicy texture.

Onsen-style soft-boiled egg. Runny yolk, soft white.

Blanched rice vermicelli served with tender pork tenderloin and a three-flavor dipping sauce (sour, sweet, spicy).

Spicy salad with various types of fishballs. Perfectly balanced sour and spicy dressing.

Crispy fried fish skin tossed with a delicious spicy dressing. Crispy and pairs well with the dressing.

Spicy salad with glass noodles, which are crispy and fun to chew. Intensely seasoned.

Crispy fried fish skin. Great for snacking or adding crunch to noodles.

Fried Shrimpball Spicy Salad. Fragrant with shrimp, tossed in a zesty dressing.

Hot steamed rice served with pork tenderloin topped with a rich, savory salted soybean sauce.

Rice topped with pork tenderloin drenched in a spicy, zesty sauce, also known as 'Moo Sa Dung'.

Blanched bean sprouts. Crispy and sweet.

Blanched Thai water spinach, cut into segments. Crispy and delicious.

Thin and chewy, brittle egg noodles.

Small, flat egg noodles.

Round, chewy, and soft egg noodles.

Popular small-sized noodles made from rice flour.

Large-sized noodles made from rice flour. Soft texture.

Fine, thin rice vermicelli made from rice flour.

Traditional short, pointed-tip noodles. Soft and smooth texture.

Glass noodles made from seaweed. Crispy, low in calories.

Noodles made entirely from fish meat, with no flour added.

Herbal drink made from Chrysanthemum flowers. Golden yellow color, sweet and fragrant. Refreshing and thirst-quenching.

Herbal drink made from Roselle flowers. Bright red color, sweet and sour taste. Soothing for the throat.