Moo Tod Kon Mueang (Banthat Thong)

Egg noodles topped with a rich, spicy, and fragrant coconut curry broth. Served with a chicken drumstick and crispy fried noodles. Accompanied by pickled mustard greens, shallots, and lime.

Khao Soi with a mellow flavor, topped with large pieces of crispy pork. Crispy outside, tender inside. Perfectly complements the rich and creamy curry broth.

Rice vermicelli in a sour, spicy, and salty curry broth made from tomatoes. Contains silk cotton flowers, pork blood, and pork ribs. A popular Northern Thai dish.

Pork belly curry cooked with Hang Lay curry paste, with ginger and peanuts. Sweet flavor with a salty aftertaste, fragrant with curry powder. Enhanced sweetness with longan.

Hot steamed rice served with the restaurant's signature fried pork. Pork marinated until tender, fried until crispy outside and tender inside.

Pork marinated with spices, fried until golden yellow, crispy and delicious. Suitable for snacking or eating with sticky rice.

Northern-style pork sausage mixed with various herbs such as lemongrass, kaffir lime leaves, dried chilies, grilled until fragrant, with a strong flavor.

Sour pork (Jin Som) wrapped in banana leaves and grilled with chicken eggs. Fragrant from the grilled banana leaves. Mildly sour and mellow flavor, easy to eat.

Crispy fried pork skin, seasoned. Pleasantly crunchy to chew. Popularly eaten with dips or noodles.

Dip made from grilled young green chilies, pounded and seasoned. Medium spicy flavor, smoky aroma from the roasted chilies. Served with fresh and boiled vegetables.

Minced pork stir-fried with tomatoes. Sweet and sour flavor, not very spicy. Suitable for children. Served with side vegetables.

Soft-boiled duck egg with a runny yolk, beautiful color. Richer flavor than chicken eggs. Pairs well with spicy dishes.

Northern-style minced pork salad, stir-fried until dry and cooked, fragrant with Northern chili spices (Makhwaen), spicy flavor, not sour like Isaan larb.