Ruean Mae Louis

Pork belly simmered with Chinese spices and soy sauce until tender. Sweet, salty, and mellow flavor, fragrant with spices. Served over hot jasmine rice, it's a signature dish of Southern Thai Chinese descendants.

Yellow noodles stir-fried with dry tom yum seasoning. Intense sour, spicy, and salty flavors, with fresh seafood and the aroma of tom yum herbs.

Fried rice with dried fish kidney curry. Spicy and unique Southern Thai flavor, with the aroma of fermented fish kidney. Contains chopped herbal vegetables.

Jasmine rice topped with rich chicken green curry, fragrant with coconut milk and curry paste. Served with a fluffy, crispy fried omelet that balances the spiciness.

Rice vermicelli stir-fried with a seasoned coconut milk sauce, sweet, sour, and creamy, with a light pink color. Served with fresh prawns and side vegetables, offering a refreshing and mellow taste.

Stir-fried noodles mixed with 'Nam Prik Long Ruea' sauce, offering a complete flavor profile of sour, salty, sweet, and spicy. Served with salted egg and fresh vegetables.

Phuket local dish. Thick round yellow noodles stir-fried with seafood and pork in a mellow, thick sauce, with a fragrant wok aroma.

Crispy fried prawns topped with a sweet and sour tamarind sauce, fragrant with fried shallots. Served with hot jasmine rice.

Fried rice mixed with good quality shrimp paste and small dried shrimp. Salty and savory flavor, with the aroma of pan-roasted shrimp paste.

Crispy fried tofu with a mellow sweet and sour tamarind sauce, topped with fried shallots and dried chili.

Three types of mushrooms stir-fried with chicken eggs. Mildly seasoned, a healthy and easy-to-eat dish with benefits.

Vegetarian dish using textured vegetable protein, seasoned to imitate pork, stir-fried with a special rich sauce.

Spicy curry paste stir-fry with long beans and herbs. Fragrant with ginger and curry paste, with a perfectly spicy and sweet taste.

Tender fiddlehead ferns stir-fried with oyster sauce and garlic. The vegetables are crisp with a natural sweetness.

Southern Thai local vegetables. Liang leaves with a mild, nutty flavor, stir-fried with chicken eggs. A mellow, non-bitter taste, easy for both children and adults to enjoy.

Specially seasoned fried rice with a perfect balance of sour, salty, and sweet flavors. Not greasy.

Rice vermicelli stir-fried with a seasoned coconut milk sauce, offering a sweet, creamy flavor and a delicate coconut aroma.

Fried rice with stink beans. The beans are crispy, nutty, and have a unique pungent aroma, pairing well with the spicy stir-fry.

Fried rice with a mix of 3 pungent vegetables: stink beans, cha-om leaves, and pickled garlic. When stir-fried together, they create an incredibly rich and delicious flavor.

Fried rice with diced taro, offering a nutty texture and the aroma of fried taro. A novel and tempting dish.

Thin, chewy noodles stir-fried Hong Kong style with vegetables and a mellow seasoning, fragrant with sesame oil.

Stink beans stir-fried with vegetarian shrimp paste and vegetarian shrimp. Salty and spicy, just like the original recipe, but without meat.

Chewy glass noodles stir-fried with 4 types of assorted vegetables. Mildly seasoned, a light and healthy dish.

Straw mushrooms with a chewy texture similar to meat, stir-fried with spicy 'Kua Kling' curry paste, fragrant with kaffir lime leaves and lemongrass.

Seasoned vegetarian fish stir-fried in spicy curry paste, with a strong flavor of herbal spices.

Crispy fresh kale stir-fried with crispy vegetarian pork, seasoned with vegetarian sauce. Mellow flavor.

Stir-fried kale with high heat, naturally sweet and crispy.

Coconut curry with unripe banana. When cooked in curry, the banana becomes chewy and starchy like potato, complementing the rich curry paste.

Coconut curry with fresh bamboo shoots. The bamboo shoots are sweet and crisp, not bitter, and fragrant with curry paste and fresh coconut milk.

Southern Thai sour curry. Intensely sour and spicy flavor, with a yellow curry from fresh turmeric. Often contains pickled bamboo shoots or coconut shoots.

Pineapple curry with coconut milk. Sweet, sour, creamy, and salty flavors. The sweetness and sourness of the pineapple cut through the richness of the coconut milk.

Spicy coconut curry with straw mushrooms, which have a soft, chewy texture that is enjoyable to eat, complementing the rich curry.

Spicy curry without coconut milk. Intense spicy flavor, fragrant with galangal, young peppercorns, and wild herbs. Contains various vegetables.

Or 'Yum Pak Boong Tai Rao' (Morning Glory Salad). A Southern Thai local dish consisting of blanched morning glory, rice vermicelli, fried prawns, and boiled egg, topped with a special sweet and sour dressing.

Hot jasmine rice topped with rich green curry, fragrant with curry paste.

Fragrant coconut milk steamed rice served with crispy fried turmeric-marinated fish. Salty, savory, and fragrant with turmeric. A perfect combination.

Steamed rice served with grilled salmon, topped with a spicy seafood dipping sauce that cuts through the richness of the fish.

A set meal consisting of fragrant steamed rice, spicy Thai papaya salad, and salmon. A combination of diverse flavors in one dish.

A sweet and sour drink made from real lemon juice and honey, mixed with soda for a refreshing, thirst-quenching experience.

A rare dessert. Chewy dough filled with sweet bean paste, served in a sweet and creamy coconut milk.

Chewy coconut jelly, fragrant and sweet-creamy from fresh coconut milk and young coconut flesh. Refreshing to eat.