PARK SATHORN RESTAURANT

Deep-fried balls made from seasoned minced shrimp coated in white sesame seeds. Crispy on the outside with a bouncy, savory shrimp filling. Served with a sweet dipping sauce.

Whole shrimp wrapped in fine noodles and deep-fried until golden and crispy. A traditional Thai appetizer where the noodles resemble a 'sarong' wrapped around the shrimp. Served with a sweet chili sauce.

Crispy rice crackers served with a savory, creamy dipping sauce made from minced pork, shrimp, coconut milk, and peanuts. A classic Thai snack offering a mix of textures and sweet-salty flavors.

Deep-fried shrimp wrapped in spring roll pastry. The wrapper is light and crispy, complementing the tender shrimp inside. Served with dipping sauce.

Marinated pork strips dried in the sun to concentrate the flavor, then deep-fried. Chewy, savory, and slightly salty. Served with a side of sticky rice.

Chunks of chicken marinated in Thai spices, wrapped in pandan leaves, and fried. The leaves impart a fragrant aroma and keep the chicken tender and juicy.

Crispy deep-fried rolls filled with a mixture of vegetables and glass noodles. A popular appetizer served with sweet plum or chili sauce.

Golden fried patties made from minced shrimp and breadcrumbs. They have a distinctively bouncy texture and savory seafood taste.

Spicy Thai fish cakes made with red curry paste, kaffir lime leaves, and long beans. Deep-fried to a spongy texture and served with cucumber relish.

Beef strips marinated and semi-dried in the sun, then flash-fried. Offers a concentrated beef flavor with a chewy texture.

Chicken wings marinated in premium fish sauce and deep-fried until the skin is crispy. Salty, savory, and simple.

Chinese-style crab meat rolls (Hoi Jo). Minced crab meat wrapped in tofu skin and deep-fried. Crispy skin with a rich crab filling.

Toasted bread topped with creamy avocado, sweet crab meat, and smoked salmon. A rich and textural Italian-style appetizer.

Crispy bread topped with thin slices of savory Parma ham, likely accompanied by cheese or tomato.

Toasted bread topped with melted mozzarella cheese and spicy pepperoni slices. Similar to a pizza bite.

Classic Italian appetizer with fresh diced tomatoes and mozzarella cheese on toasted bread.

Delicate angel hair pasta tossed in a light white wine sauce with large U.S. scallops.

Rich spaghetti dish featuring sweet crab meat in a creamy white wine sauce, finished with bursting salmon roe.

Angel hair pasta stir-fried with garlic, oil, and chili (Aglio e Olio style), topped with crispy soft shell crab.

Thin pasta served with buttery, tender snow fish (cod), likely in a light sauce to highlight the fish.

Spaghetti served with mixed seafood, typically in a tomato-based or white wine sauce.

Spaghetti served with a large freshwater river prawn in a rich and slightly spicy tomato cream sauce.

Spaghetti tossed in a savory squid ink sauce with assorted seafood like squid, shrimp, and mussels.

Pasta tossed with bottarga (cured, dried fish roe), which adds a distinct salty, umami, and oceanic flavor.

Classic Italian pasta with a rich, slow-cooked meat and tomato sauce.

Shredded green papaya that has been battered and deep-fried until crispy, served with the traditional spicy, sour, and sweet Som Tum dressing on the side.

A spicy Thai salad featuring sweet corn kernels and chunks of savory salted egg in a lime and chili dressing.

The most famous Thai salad made from shredded green papaya, pounded with peanuts, dried shrimp, lime, fish sauce, and palm sugar. Spicy, sour, sweet, and savory.

Spicy green papaya salad mixed with fresh seafood like shrimp and squid.

A pungent and savory version of papaya salad using fermented fish sauce (pla ra). A bold, authentic Northeastern Thai flavor.

Papaya salad with fermented fish sauce, enhanced with raw or blanched fresh shrimp.

A variation of the spicy salad using sweet corn kernels instead of papaya as the main base.

Fresh shrimp tossed in a spicy dressing with lemongrass, chili paste, and mint. Zesty and aromatic.

Known as 'Larb', this is minced pork cooked and tossed with lime juice, fish sauce, chili powder, and toasted rice powder.

Minced beef Larb salad with spicy and sour dressing and aromatic herbs.

Squid tossed with Thai herbs, lime, and chili in the style of Larb.

Grilled pork sliced and tossed in a spicy Isan-style dressing with roasted rice powder. Known as 'Nam Tok'.

Grilled beef slices mixed with spicy lime dressing, herbs, and toasted rice powder.

A classic Thai curry made with red chili paste and coconut milk. Spicy, aromatic, and rich.

An ancient Thai curry recipe using shrimp paste dip as a base. It has a unique aroma, savory depth, and is spicy and sour.

Famous Thai green curry served inside a young coconut. Sweet, creamy, and spicy with aromatic herbs.

A spicy and sour orange curry (Kaeng Som) featuring large, chewy fish eggs (Ryukyu). Intense flavor with a tamarind base.

Southern Thai style sour curry (Kaeng Lueang), known for its yellow color from turmeric and spicy-sour taste.

Rich red curry with slices of roasted duck, often including fruits like pineapple or lychee to balance the heat.

The pork version of the traditional shrimp paste curry. Savory, aromatic, and distinctively Thai.

Creamy green coconut curry loaded with mixed seafood.

Seafood mixed with curry paste and coconut milk, steamed until it sets into a custard-like texture, served in a coconut.

A mild and aromatic soup made with coconut milk, galangal, lemongrass, and chicken. Creamy, sour, and savory.

A rich, mild curry with Persian influences, containing potatoes and peanuts. Served with crispy roti bread.

Thai yellow curry served with beef and roti. Milder than green or red curry, with a strong turmeric flavor.

Rich Massaman curry with tender beef chunks, served with roti.

Yellow curry with chicken, served with roti.

Whole snakehead fish steamed and served in a sour soup with vegetables, often in a fish-shaped hot pot.

Deep-fried snakehead fish topped with spicy herbal seasonings.

Fried fish topped with 'Lui Suan' style salad—lots of fresh herbs, lime, chili, and cashews.

Spicy and sour Tom Yum soup featuring Red Tailed Mystus fish chunks.

Blanched catfish slices served simple with a spicy seafood dipping sauce.

Premium Coral Trout fish in Tom Yum soup.

A set featuring Coral Trout fish, likely prepared for blanching or sashimi style, with spicy dip and soup.

Giant Grouper (Sea Cichlid) in spicy Tom Yum soup.

Giant Grouper set with dipping sauce.

Fresh grouper steamed with ginger, scallions, and soy sauce. Mild and savory.

Deep-fried grouper topped with a sauce that is sweet, sour, and spicy.

Blanched grouper slices served with spicy dipping sauce.

A premium fish set, likely Pomfret (Tao Toey) based on the Thai text, served for dipping.

Deep-fried grouper topped with crispy fried garlic.

Grouper fish in spicy Tom Yum soup.

Fried Pomfret fish with garlic.

Steamed Pomfret with soy sauce.

Scallops stir-fried with fragrant fingerroot (krachai) and Thai herbs.

Scallops stir-fried with holy basil, topped with crispy basil leaves.

Scallops tossed in a wok with fresh chili, garlic, and salt.

Scallops stir-fried with pungent black pepper sauce and vegetables.

Clams stir-fried in a sweet and roasted chili paste (Nam Prik Pao) with basil.

Clams stir-fried in a spicy 'Pad Cha' style with fingerroot, green peppercorns, and chilies.

Fresh blood cockles blanched and served with a spicy, sour, and garlicky seafood dipping sauce.

Cockle salad with lemongrass, mint, and chili paste dressing.

Cockles tossed in a spicy lime dressing.