Nai Nong Khao Tom Pla Rama 4-Sam Yan Branch

A spicy and sour hot pot soup packed with mixed seafood like shrimp, squid, and fish. Flavored with lemongrass, galangal, and kaffir lime leaves. Served hot and sharing-style.

Squid stuffed with eggs boiled in a savory black squid ink soup. Served in a hot pot. The broth is rich, slightly sweet, and salty.

Grouper fish head soup flavored with pickled plums, offering a unique sour and salty taste. Available in creamy (thick) or clear broth variations.

Boiled fish dumplings served with a spicy dipping sauce. The dumpling skin is made from fish meat, giving it a chewy texture.

Fresh slices of Grouper fish, briefly scalded to maintain texture. Served with spicy seafood dipping sauce.

Stir-fried mixed seafood with yellow curry powder, eggs, onions, and celery. The sauce is creamy, aromatic, and savory.

Stir-fried Grouper fish slices with celery and ginger in a soybean paste sauce. A classic aromatic and savory dish.

Spicy seafood salad with shrimp, squid, and fish tossed in lime, chili, and fish sauce dressing.

Spicy mixed salad containing various ingredients like seafood and pork products, tossed in a zesty Thai dressing.

Spicy salad featuring fresh fish slices, dressed with lime juice, chili, and herbs.

Spicy salad with boiled shrimp, herbs, and a sour-spicy dressing.

Spicy salad with squid rings, dressed with lime, fish sauce, and fresh chilies.

Spicy salad made with fish dumplings, tossed in a zesty Thai dressing.

Spicy salad featuring bouncy fish balls, mixed with herbs and spicy dressing.

Spicy salad with crab sticks, served with a refreshing lime and chili dressing.

Spicy salad made with horseshoe crab eggs. The eggs are small and chewy, served with a sour mango or lime dressing to cut the richness.

Deep-fried Grey Pomfret (Butterfish) meat. Delicate and buttery white flesh with a crispy exterior.

Deep-fried bones of Grey Pomfret. Crunchy and calcium-rich, often eaten as a snack or side dish.

Fried fish topped with a savory sauce made from ginger, tamarind juice, and palm sugar. Sweet, sour, and salty flavors.

Steamed fish with soy sauce, ginger, and scallions. A light and savory dish that highlights the freshness of the fish.

Deep-fried fish topped with a three-flavor sauce: sweet, sour, and spicy.

Fish shabu-shabu hot pot set. Served with fresh fish slices and broth for you to cook at the table.

Stir-fry with yellow curry powder, eggs, and vegetables. Creamy and aromatic.

Stir-fry with salted egg yolk sauce, creating a rich, sandy texture and savory taste.

Stir-fry with black pepper sauce, onions, and peppers. Spicy and aromatic.

Squid stir-fried in its own ink with garlic and seasoning. Savory with a distinct black sauce.

Spicy stir-fry with Thai herbs like fingerroot (krachai), peppercorns, and basil. Very aromatic and hot.

Classic Thai stir-fry with holy basil, chili, and garlic. Savory and spicy.

Banana shrimp roasted with chili and salt. Dry, salty, and spicy with crispy textures.

Deep-fried shrimp or squid topped with crispy garlic. Savory and fragrant.

Grey Pomfret (Butterfish), known for its delicate white meat. Often steamed or fried.

Leopard Coral Grouper. High-quality fish with firm, sweet flesh.

Giant Grouper. A large fish with thick skin and firm meat, excellent for hot pots.

Varieties of Grouper fish. Popular for their texture and versatility in cooking.

Standard Grouper fish.

King Mackerel. A meaty fish often used in steaks or soups.

Giant Sea Bass. Mild and flaky white fish.

Cobia (Black Kingfish). Firm texture similar to shark meat, good for heavy curries or frying.

Dog Conch shells. Boiled and served with dipping sauce. Pull the meat out using the attached claw.

Spicy Tom Yum instant noodles loaded with seafood and ingredients. Tangy and spicy broth.

Rice porridge with fish slices in clear broth. Comforting and light.

Dry rice bowl with seafood toppings, served with sauce but without soup (or soup on the side). Savory and concentrated flavors.

Rice soup in a spicy Tom Yum broth with seafood. Combines the comfort of rice soup with the kick of Tom Yum.

Grouper head soup without rice (Gao Lao). Rich broth with meaty fish parts and vegetables.

Raw shrimp soaked in fish sauce, served with spicy seafood dipping sauce, garlic, and bitter melon.

Grouper head soup boiled with taro. The taro adds a slight sweetness and thickens the soup. Served in a hot pot.

Tom Yum hot pot with clear broth. Sharp, sour, and spicy flavors without coconut milk.

Tom Yum hot pot with creamy broth (contains evaporated milk or coconut milk). Richer and slightly sweeter than the clear version.