Nguan Lang Wang Big C Ekkamai

Traditional Tom Yum noodles featuring fishballs, minced pork, and a soft-boiled egg. The soup is aromatic with fresh lime juice, roasted peanuts, and crispy garlic pork cracklings. It offers a balanced flavor profile of spicy, sour, and sweet.

Tom Yum soup served with noodles made entirely from fish paste instead of flour. The texture is bouncy and chewy, served with a spicy and sour broth, minced pork, and herbs.

Steamed rice noodle rolls filled with fresh shrimp and tofu. Served with a savory dark soy sauce dressing, crispy garlic, and bean sprouts. The texture is soft and silky.

Classic steamed rice noodle rolls. Soft sheets of rice noodle are rolled with fillings like tofu and served with a rich, savory sauce and fried garlic.

Egg noodles served dry with slices of sweet roasted BBQ pork (Moo Daeng). The noodles are springy and tossed with garlic oil and sauce. Served with a side of broth.

A combination of egg noodles and pork wontons topped with roasted BBQ pork. A hearty dish offering both chewy noodles and savory meat-filled dumplings.

Pork wontons served dry with roasted BBQ pork. The dumplings are plump and juicy, seasoned with soy sauce and garlic oil.

Egg noodles topped with a thick, savory chicken gravy with mushrooms. The sauce is rich and slightly salty-sweet, coating the noodles thoroughly.

Egg noodles served with shrimp wontons and roasted BBQ pork. The shrimp wontons offer a firm, seafood bite that contrasts with the tender pork slices.

Egg noodles and shrimp wontons served in a clear, savory broth. A comforting soup dish with springy noodles and flavorful dumplings.

Shrimp wonton soup without noodles. Features whole shrimp wrapped in wonton skin served in a hot, clear broth with vegetables.

Shrimp wontons served with roasted BBQ pork, typically served dry with sauce or in soup depending on preference. Combines seafood and roasted meat flavors.

Deep-fried crispy wontons filled with seasoned pork. Served with a sweet dipping sauce. A crunchy appetizer.

Deep-fried crispy wontons filled with shrimp. The skin is golden and crunchy, encasing a savory shrimp filling.

Roasted BBQ pork served over steamed rice, covered in a thick, sweet and savory red sauce. Often accompanied by cucumber and hard-boiled egg.

A small platter of roasted BBQ pork (Moo Daeng). Sweet, savory, and tender slices of pork served without rice, ideal for sharing.

Soft-boiled sliced Australian Rib-Eye beef. Served simply with a spicy dipping sauce (Nam Jim). The beef is tender and flavorful.

Soft-boiled beef shank with tendon patterns. The texture is crunchy and chewy, served with a spicy dipping sauce.

Soft-boiled sliced beef. Simply cooked in broth to retain natural flavor and served with a zesty chili dip.

Soft-boiled sliced pork. Tender pieces of pork blanched and served with a spicy Thai dipping sauce.

Chicken in brown gravy served over steamed rice. The sauce is thick, savory, and slightly sweet, containing chunks of chicken and mushrooms. Often eaten with fresh green chili.

Green curry with stewed beef served over rice. The curry is creamy with coconut milk, spicy green chilies, and herbs like basil, pairing well with the tender slow-cooked beef.

Yellow curry with stewed pork served over rice. A milder, aromatic curry with spices like turmeric, served with tender chunks of pork.

Hong Kong style stewed beef over rice. The beef is slow-cooked in a savory soy-based sauce with Chinese herbs until very tender.

Tom Yum noodles served with a large pork spine bone (Leng). The soup is spicy and sour, and the meat on the bone is tender and flavorful.

Spicy pork spine soup enriched with shrimp fat (Tom Yum Mun Goong). The addition of shrimp fat adds a creamy, rich seafood umami to the spicy and sour broth.

Soft-boiled fish dumplings. Made from fish paste shaped into dumplings, these have a chewy texture and savory fish flavor. Served with dipping sauce.

Assorted soft-boiled fishballs. A platter of various shapes and textures of fishballs, served with a spicy seafood dipping sauce.

Hong Kong kale (Chinese broccoli) stir-fried or blanched with oyster sauce. The vegetables are crisp and green, coated in a savory, salty sauce.