Raan Tui Pochana Pla Pao Rim Klong

Whole snakehead fish, typically grilled or deep-fried, offering firm and flaky white meat. Served with fresh vegetables and a spicy dipping sauce. A classic Thai freshwater fish dish.

Red Tilapia fish (Pla Tabtim), known for its soft, sweet white meat. Usually grilled or fried and served with seafood dipping sauce. A popular choice for sharing.

Grilled or fried tilapia fish. The meat is mild and tender. Best eaten with sticky rice and spicy dipping sauces.

A set of fresh vegetables, rice vermicelli, and savory dipping sauce intended for wrapping. A refreshing and interactive appetizer.

Thai-style hot pot (Jim Jum) featuring a clay pot with herbal broth. Served with meat, seafood, vegetables, and glass noodles to cook at the table.

Sliced roasted meat (usually beef) with a smoky flavor. Served with a spicy tamarind dipping sauce (Nam Jim Jaew).

Slices of roasted pork, tender and savory. Often served with sticky rice and dipping sauce.

Grilled pork breast or teats, known as 'Nom Moo Yang'. It has a unique texture that is both chewy and creamy. Rich and savory.

Thai-style grilled chicken (Gai Yang). Marinated with garlic, coriander root, and pepper. Juicy with crispy skin.

Grilled marinated pork intestines. They have a chewy texture with a crispy exterior. Served with spicy dipping sauce.

Grilled catfish pieces. The meat is smoky, savory, and rich. A common accompaniment to papaya salad.

A spicy Thai salad featuring sliced beef tripe. Seasoned with lime, chili, and herbs for a zesty and chewy dish.

Squid tossed in a spicy and sour dressing with herbs, onions, and tomatoes. Fresh and flavorful.

Sliced grilled chicken tossed with spicy lime dressing, ground roasted rice, and herbs. Savory, sour, and spicy.

Raw shrimp marinated in premium fish sauce. Served with spicy garlic chili sauce and bitter melon slices. A bold dish for raw seafood lovers.

Pork slices served in a spicy and sour lime dressing with garlic and chili (Moo Manao). Refreshing and zestful.

Blanched blood cockles. These shellfish are sweet and briny, served with a spicy seafood dipping sauce.

Minced pork salad seasoned with lime juice, fish sauce, dried chili, and toasted rice powder. Savory, sour, and aromatic.

Minced beef salad tossed with fresh herbs, lime, chili, and roasted rice powder. Rich and spicy.

Minced duck meat salad with traditional Thai seasoning. The duck adds a rich, savory flavor to the spicy dressing.

Deep-fried chicken wings. Crispy skin and juicy meat, usually lightly salted or marinated.

Sun-dried pork strips deep-fried until chewy and savory (Moo Dad Deaw). Excellent with sticky rice.

Sun-dried beef strips deep-fried. Similar to jerky but tenderer. Savory and rich.

A mild, clear broth soup containing soft tofu and seasoned minced pork. Comforting and non-spicy.

Spicy herbal curry soup with assorted mushrooms (Gaeng Hed). Earthy and aromatic, typically made with fermented fish sauce.

Classic Thai Green Papaya Salad (Som Tum). Shredded papaya pounded with chili, garlic, lime, and fish sauce. Crisp, spicy, sour, and sweet.

Papaya salad seasoned with fermented fish sauce (Pla Ra). It has a strong, savory, and funky flavor profile beloved by locals.

Som Tum served on a large tray surrounded by various side dishes like rice noodles, pork cracklings, eggs, and vegetables.

A variation of Som Tum using yardlong beans instead of papaya. Crunchy texture with the same spicy and sour dressing.

Spicy cucumber salad. Cucumber slices are pounded with the spicy dressing, offering a refreshing and watery crunch.

Papaya salad 'Song Kreuang', meaning it comes with assorted toppings such as pork crackling, peanuts, dried shrimp, and noodles mixed in.

Papaya salad topped with blanched blood cockles. The brininess of the shellfish complements the spicy and sour salad.

Papaya salad served with fresh shrimp. The sweetness of the shrimp balances the intense heat of the salad.

Corn Som Tum. Sweet corn kernels pounded with the traditional spicy dressing. A sweet, juicy, and spicy variation.

Glass noodle salad (Yum Woon Sen) with minced pork, seafood, and vegetables in a spicy lime dressing. Light and flavorful.

Tom Yum Goong. Thailand's famous hot and sour prawn soup with lemongrass, galangal, kaffir lime leaves, and chili. Aromatic and spicy.

Spicy pork spine soup (Tom Leng). The broth is sour and spicy, filled with tender meat on the bone and plenty of green chilies.

A sour and salty soup made with smoked dried fish (usually catfish) and roasted herbs. It has a distinct smoky flavor.

Super spicy and sour soup featuring tender stewed chicken feet. Rich in texture and bold in flavor.

Isan-style herbal curry (Kaeng Om) with pork and mixed vegetables like dill and cabbage. Aromatic and savory without coconut milk.

Herbal curry soup with beef and assorted vegetables. Aromatic with dill and local herbs. Savory and spicy.

Fresh morning glory stir-fried with garlic, chili, and soybean paste. A crunchy, savory, and spicy vegetable dish.

Water mimosa stir-fried with garlic and chili. Known for its unique crunchy and slightly chewy texture.

Stir-fried minced pork with holy basil, garlic, and chili, served over rice. A classic, aromatic, and spicy one-dish meal.

Stir-fried minced beef with holy basil and chili served over rice. Richer in flavor than the pork version, aromatic and spicy.