Raan Aahaan Im Aroi

Fried fish cakes made from genuine "plakrai" fish, pounded until sticky, mixed with red curry paste and shredded long beans. Fried until fragrant. Tender and bouncy texture, enjoyable to eat. Served with sweet and sour "ajad" dipping sauce with cucumber.

Minced shrimp, seasoned and mixed with a little pork fat for tenderness. Coated in breadcrumbs and deep-fried until golden brown. Crispy outside, tender inside, fragrant with shrimp. Served with sweet plum sauce.

Fresh squid with roe, steamed in a spicy broth, seasoned with fresh lime, bird's eye chilies, and minced garlic. Sour, spicy, and hot flavor, fragrant with herbs and celery.

Wok-fried rice with picked crab meat, egg, and chopped spring onions. Loose grains of rice with a smoky wok aroma. Mild flavor. Served with a lime wedge and cucumber.

Beaten eggs with crab meat, fried until golden brown and fluffy. Soft inside, rich and savory. Served with chili sauce to cut the richness.

Fresh river prawns, lightly fried until cooked. Tossed with fragrant fried garlic, seasoned slightly salty-sweet. Fragrant with pepper. Sweet and bouncy shrimp meat.

River prawns topped with a thick, rich red curry coconut sauce. Rich, sweet, creamy, and salty flavor, fragrant with curry paste and shredded kaffir lime leaves.

Beautiful pieces of picked crab meat, choose between stir-fried with fragrant celery or stir-fried with a rich, sweet and spicy chili paste.

Squid with abundant roe, grilled over charcoal until cooked and fragrant. Bouncy texture, not chewy. Served with a spicy seafood dipping sauce.

Crab meat stir-fried with curry powder, egg, and milk. Rich flavor, fragrant with spices. Creamy and smooth texture, sweet and savory.

Quality imitation crab meat, tender and sweet. Bite-sized pieces, served chilled with Japanese wasabi and soy sauce.

Papaya strands coated in batter and fried until golden brown and crispy. Served with a separate Thai-style sweet and sour spicy dressing with peanuts and dried shrimp. Pour the dressing over when eating for a crispy, moist texture.

Thai papaya salad with a full range of flavors: sour, sweet, salty, spicy, with generous pieces of crispy pork, adding crunchiness and richness to the fresh papaya strands.

Spicy Thai papaya salad with fresh, sweet, and juicy horse crab. Mixed to allow the dressing to soak into the crab meat.

Shredded green mango pounded with fragrant fermented fish sauce and salted crab. Sour from the mango mixed with the salty and spicy flavors of the salad ingredients.

Uses green mango instead of papaya strands. Thai-style salad, sweet and sour, with roasted peanuts and dried shrimp. Refreshing flavor.

Spicy minced pork salad, formed into balls and deep-fried until crispy outside and tender inside, fragrant with roasted rice and fried herbs.

Fresh river catfish slices, blanched in boiling water until perfectly cooked. White, bouncy flesh, crispy skin, no fishy smell. Served with seasoned soybean paste dipping sauce.

Zesty "tom yum" soup with large pieces of river catfish. Fragrant with galangal, lemongrass, and kaffir lime leaves. Refreshing to drink.

Whole snakehead fish steamed until sweet, served with assorted blanched vegetables and a spicy "jaew" dipping sauce, fragrant with fermented fish sauce and roasted chili.

Whole deep-fried sea bass until golden brown, generously sprinkled with fried garlic. Fragrant. Served with chili sauce.

Crispy fried sea bass fillets topped with a three-flavor sauce, slightly sour, sweet, and spicy. Well-balanced.

Fresh shrimp baked with glass noodles in a clay pot. Seasoned with a special sauce, fragrant with coriander roots, garlic, pepper, and sesame oil.

Fresh oysters, sweet flesh. Served with complete accompaniments: "krathin" shoots, fried shallots, chili paste, garlic, and seafood dipping sauce.

Beef shank with beautiful marbling and tendon, blanched to perfection. Crispy texture, enjoyable to chew, served with "jaew" dipping sauce.

Pork tendon, boiled until tender and bouncy, not chewy. Blanched and served with a spicy dipping sauce.

Boiled beef tripe (honeycomb), blanched to perfection. White, clean, crispy. Served with "jaew" or seafood dipping sauce.

Fresh cockles, choose between lightly boiled (rare inside) or grilled until fragrant. Peeled and eaten with spicy seafood dipping sauce.

River catfish stir-fried with curry paste and Thai herbs, including galangal, young peppercorns, and basil leaves. Spicy and rich flavor.

Spicy soup with soft-fish (pla nuea on) and young tamarind leaves for a natural, mild sourness. Refreshing to drink.

Assorted fresh mushrooms stir-fried with oyster sauce and crushed garlic. Salty-sweet, well-rounded flavor, with a hint of sesame oil.

Young Hong Kong kale, blanched until green, crispy, and sweet. Topped with a rich oyster sauce and sprinkled with fried garlic.

White sea bass fillets, blanched until perfectly cooked. Tender, sweet flesh, no fishy smell. Served with soybean paste dipping sauce.

Papaya salad using sweet corn instead of papaya strands, with salted egg and fresh shrimp. Predominantly sweet, followed by sour and salty flavors. A complete taste.

Crispy fried sea bass fillets stir-fried with a three-flavor sauce (sour, sweet, salty). Easy to eat, no bones.

Crispy fried sea bass fillets topped with a sweet and sour tamarind sauce, sprinkled with fried shallots and fried chili.

Isaan-style spicy soup with duck and offal. Intense flavor, sour and spicy, fragrant with roasted rice and roasted dried chilies.

Spicy soup with beef and beef offal. Seasoned with chili powder, lime, and roasted rice. Hot, intense broth.

Spicy soup with pork ribs or pork, simmered until tender. Sour, spicy, and fragrant broth with herbs.

Spicy soup with beef shank and tendon. Chewy and crispy tendon. Spicy and hot broth.

Minced meat stir-fried until cooked, seasoned as Isaan "larb" with roasted rice, chili powder, fish sauce, and lime. Includes red onion and mint leaves.

Finely minced raw beef, seasoned as "larb" with fresh blood (optional). Naturally bitter-sweet flavor, fragrant with roasted rice. For those who enjoy raw food.

Minced beef seasoned as "larb" and then stir-fried until cooked (roasted). Intense flavor, no fishy smell, fragrant with spices.

Sliced grilled pork neck, seasoned as a "larb nam tok" salad. Sour, salty, spicy flavor, fragrant with roasted rice and grilled pork.

Sliced grilled beef, seasoned as a "larb nam tok" salad. Intense flavor, rich in herbal ingredients.

Marbled beef (Tiger Cry cut), marinated with spices and grilled over charcoal. Tender, juicy, and fragrant. Served with spicy "jaew" dipping sauce.

Pork neck, marinated in sauce and grilled until cooked and fragrant. Tender, marbled meat, perfectly sweet and salty. Served with "jaew" dipping sauce.

Pork intestines (milk or soft intestine) marinated and grilled over charcoal. Aromatic, tender, not chewy, no fishy smell.

Grilled pork tongue or pork liver, marinated and grilled to perfection. Tender and bouncy meat, fragrant with grilling aroma. Served with "jaew" dipping sauce with roasted rice.

Isaan traditional curry, thick sauce, with pork, dill, napa cabbage, and various herbs. Fragrant with fermented fish sauce and roasted rice.

Mild "om" curry with tender beef or free-range chicken, and local herbs. "Nua" (savory/umami) flavor.

Lao papaya salad with salted crab and cooked fermented fish sauce. Fragrant, intense flavor, predominantly salty and spicy.

Crispy papaya salad, choose between Thai-style (sweet and sour with peanuts) or crab-style (salty with salted crab).

Thai papaya salad with salted egg, adding creaminess and a perfect salty balance, complementing the spiciness.

Uses long beans or cucumber instead of papaya strands for the salad. Crispy and refreshing texture.

Papaya salad with fermented fish sauce and "khanom jeen" noodles. Mixed to allow the dressing to soak into the noodles. Intense and deeply savory flavor.

Fried rice with pork pieces, egg, and kale or spring onions. Mild flavor.

Fried rice with tender chicken pieces. Smoky wok aroma. Served with chili fish sauce.

Fried rice with sour pork sausage. Mash the sausage to spread throughout the rice. Sour, salty, and savory flavor.

Fried rice with sliced fried Chinese sausage. Sweet and fragrant from the sausage, balanced by the salty seasoning.

Fried rice with fresh seafood, including shrimp and squid. Delicious seafood flavor.

Fried rice with shredded salted mackerel and crispy kale, with a unique salted fish aroma.

A popular quick meal. Stir-fried basil with minced meat (pork or chicken), bird's eye chilies, and basil leaves, served over hot steamed rice.

Rice topped with stir-fried beef with basil. Spicy and hot flavor, fragrant with beef and basil leaves.

Rice topped with stir-fried basil with shrimp and squid. Intense flavor, rich in ingredients.

Rice topped with stir-fried basil with generous pieces of crispy pork. Crispy skin, tender meat, stir-fried with a spicy and salty sauce.

Rice topped with deep-fried pork with garlic and pepper. Salty-sweet flavor, fragrant with fried garlic.

Rice topped with deep-fried shrimp or squid with garlic and pepper. Tender, fresh meat.

Rice topped with stir-fried red curry paste with long beans and pork or chicken. Spicy and fragrant with curry paste.

Rice topped with stir-fried beef with red curry paste. Rich and intense curry flavor.

Rice topped with stir-fried red curry paste with shrimp and squid. Intense flavor.

Rice topped with stir-fried Chinese broccoli with crispy pork. Seasoned with soybean paste and fresh chili. Well-rounded flavor.

Rice topped with stir-fried kale with tender pork pieces.

Rice topped with stir-fried Chinese broccoli with pork. Crispy and sweet vegetables, delicious.

Rice topped with stir-fried Chinese broccoli with crispy pork. Salty-savory flavor, crispy vegetables.

Rice topped with stir-fried mixed vegetables (e.g., kale, cabbage, carrots) seasoned with oyster sauce.

Rice topped with stir-fried young Chinese broccoli with crispy pork. Crispy vegetables, delicious, good flavor.

Rice topped with stir-fried "fak maeo" (chayote shoots) with crispy pork. Crispy vegetables, delicious flavor.

Hot steamed jasmine rice topped with a fragrant fried omelet. Simple yet delicious.

Steamed jasmine rice with a minced pork omelet. Adds texture and satisfaction.

Thai-style sukiyaki with glass noodles, napa cabbage, and morning glory. Delicious fermented tofu dipping sauce. Choose between soup or stir-fried (dry).

Seafood sukiyaki with shrimp and squid. The dipping sauce is rich and complements the seafood.

Congee with clear, mild broth, with minced pork balls, sprinkled with celery and fried garlic.

Congee with fresh shrimp and squid. Sweet and fragrant broth.

Congee with fresh sea bass. Clear, refreshing broth, easy to drink.

Instant noodles stir-fried with "khee mao" ingredients, fresh chilies, galangal, and basil leaves. Intense and spicy flavor.

Fried omelet (ordered as an additional side dish to the main course)

Fried egg (ordered as an additional side dish to the main course)

Extra portion option