Ping's Thai Teochew Seafood Restaurant

Deep-fried prawns coated in a rich, creamy salad dressing. The dish combines the crunch of the battered prawns with the sweet and savory notes of the cream sauce. Typically served with a side of fresh fruit or vegetables to balance the richness.

Classic Thai fish cakes made from ground fish paste mixed with red curry paste and long beans. Deep-fried until golden and chewy. Served with a sweet chili cucumber dip topped with crushed peanuts.

Crispy bean curd skins filled with a mixture of crab meat and ground pork. Deep-fried to a golden brown with a crunchy exterior and soft, savory filling. Served with plum sauce for dipping.

Thinly sliced pork shank served cold, similar to a terrine or cold cut platter. The meat is tender and savory. Often enjoyed as a starter with a spicy dipping sauce.

Marinated jellyfish strips tossed with aromatic sesame oil and sometimes chili. It has a distinctive crunchy and chewy texture. A refreshing, cold appetizer often found in Chinese-Thai cuisine.

Century eggs (preserved duck eggs) with a dark, gelatinous white and creamy yolk. Served with pickled ginger slices to cut through the richness. A traditional starter with a unique, savory flavor.

Tender deer fillet stir-fried with black pepper and vegetables. Served on a hot iron plate that keeps the dish sizzling and aromatic. The meat is lean and flavorful, enhanced by the spicy peppery sauce.

A savory omelette filled with fresh oysters, cooked until fluffy and slightly crispy. Served bubbling on a hot plate. Typically eaten with a spicy sriracha or chili sauce.

Premium snow fish (black cod) deep-fried until the skin is crispy and the meat remains buttery and soft. A luxurious dish highlighting the natural rich flavor of the fish. Often served with a light soy or fish sauce dressing.

Crab meat stir-fried with yellow curry powder, egg, onions, and celery. A classic Thai seafood dish known for its creamy, savory, and slightly sweet sauce. Best eaten with steamed rice.

Whole abalone braised in a rich brown sauce with chunks of crab meat. Served in a claypot to maintain heat and infuse flavors. A premium dish with tender, chewy abalone and savory seafood sauce.

A luxurious combination of braised abalone and gelatinous sea cucumber in a savory sauce. The textures contrast between the chewy abalone and soft sea cucumber. Served hot in a claypot.

A traditional Chinese delicacy featuring braised abalone and tender goose webs. The goose webs are cooked until soft and gelatinous, absorbing the rich brown sauce. A dish prized for its textures.

A dry-braised version of the abalone and goose web dish, with the sauce reduced until it clings intensely to the ingredients. Offers a more concentrated flavor profile. Served in a claypot.

Tender abalone slices braised and served atop blanched Chinese kale (kai-lan). Dressed with a savory, umami-rich oyster sauce. A classic pairing of seafood and greens.

Stir-fried abalone served with slightly bitter mustard greens, balanced by a savory oyster sauce. The greens provide a crisp contrast to the tender abalone. A flavorful and textured dish.

A spicy Thai-style stir-fry featuring abalone and aromatic holy basil leaves deep-fried until crispy. The dish is savory with a distinct herbal aroma and chili kick. Best eaten with rice.

High-quality canned Mexican abalone, known for its tenderness and consistent flavor. Served sliced, often with a simple sauce to highlight the ingredient's natural taste. A premium seafood item.

Fresh whole crab stir-fried with yellow curry powder, egg, onions, and chinese celery. The sauce is rich, creamy, and aromatic. Priced by weight.

Whole crab stir-fried with a generous amount of crushed black pepper and garlic. The dish is spicy and savory with a strong peppery heat. Priced by weight.

Whole crab baked in a claypot with slices of ginger, spring onions, and oyster sauce. The cooking method infuses the crab meat with aromatic herbs. Priced by weight.

A premium soup featuring large strands of shark's fin and tender abalone braised in a rich brown gravy. Traditionally served with bean sprouts and cilantro. Known for its distinct gelatinous texture and savory broth.

Shark's fin stir-fried dry with scrambled eggs and bean sprouts. A less common preparation than soup, offering a chewy texture and savory wok-fried flavor. Served with vinegar or sauce on the side.

Stir-fried fish maw (dried swim bladder) with fresh prawns. The fish maw has a spongy, slightly chewy texture that absorbs flavors well. Cooked with vegetables in a savory sauce.

Fish maw soup braised with crab meat in a claypot. The soup is thick and savory, often flavored with Chinese herbs or mushrooms. Served piping hot.

Yellow egg noodles stir-fried in a Hokkien style, typically with dark soy sauce, meat, and vegetables. The noodles are savory and moist. A comforting and filling dish.

Thin, springy Hong Kong-style egg noodles stir-fried with chunks of crab meat. The dish is light but flavorful, focusing on the quality of the noodles and seafood. Often topped with spring onions.

Wide rice noodles or egg noodles served with sliced abalone in a savory, thickened gravy. Similar to the Thai dish 'Rad Na'. The sauce is rich and coats the ingredients well.

Noodles topped with fresh shrimp and vegetables in a savory, viscous brown gravy. A popular Thai-Chinese comfort food. The gravy keeps the dish warm and flavorful.

Stir-fried noodles with shredded chicken and vegetables. A simple dry-style noodle dish, likely savory with a hint of wok char (wok hei). Good for children or light eaters.

Mustard greens stir-fried with fresh prawns. The greens have a slightly bitter, peppery taste that pairs well with the sweet seafood and savory sauce.

Whole shiitake mushrooms braised and served over blanched Chinese kale. Drenched in a rich oyster sauce. A savory vegetarian-friendly dish (if vegetarian oyster sauce is used).

Simple blanched Chinese kale (kai-lan) topped with oyster sauce and sometimes garlic oil. The vegetable is crunchy stems and tender leaves. A classic side dish.

Chinese kale stir-fried quickly with chopped garlic. A lighter alternative to oyster sauce preparations, highlighting the natural flavor of the vegetable.

Mustard greens stir-fried with oyster sauce. A savory vegetable dish with a characteristic slight bitterness from the greens.

A medley of seasonal vegetables stir-fried together. Usually includes carrots, corn, mushrooms, and leafy greens. Light and healthy.

Also known as Pad Pak Boong, this is a very popular Thai dish. Hollow-stemmed water spinach stir-fried with garlic, chili, and soybean paste. Salty, spicy, and crunchy.

Stir-fried seasonal greens native to the region. The exact vegetable may vary by season but is typically prepared simply with garlic and soy sauce.

A premium dessert soup made from bird's nest and ginkgo nuts. It has a gelatinous texture and is mildly sweet. Valued in Chinese cuisine for its perceived health benefits.

High-quality bird's nest soup sweetened with rock sugar. The clear soup highlights the delicate texture of the bird's nest. A luxurious and soothing dessert.

Ginkgo nuts served in a warm, sweet syrup made from rock sugar. The nuts have a unique chewy texture and slight bitterness that contrasts with the sweet soup.

Refreshing jelly made from coconut water and coconut meat, often served in a young coconut shell. Cool, sweet, and gelatinous.

A warm sweet soup featuring cubes of taro, pumpkin, and ginkgo nuts in a creamy coconut or syrup base. Rich, starchy, and comforting.

Glutinous rice balls filled with black sesame paste, served in hot ginger tea. The dumplings are chewy with a nutty filling, while the ginger broth is spicy and warming.

A platter of fresh sliced tropical fruits, which may include watermelon, pineapple, papaya, or mango depending on availability. Served chilled.

Thailand's most famous dessert. Sweet ripe mango served with glutinous rice cooked in coconut milk. Topped with crispy mung beans and extra coconut cream. Sweet and creamy.