Ruen Urai

A traditional Thai fried dish meaning "golden bag." Minced shrimp and chicken are wrapped in wonton wrappers into a purse shape and deep-fried. It has a crispy texture and is enjoyed with a sweet and sour plum sauce.

An appetizer of crispy cups filled with shrimp and herb salad (Yum). They are bite-sized and easy to eat, with herbal aromas and sourness that stimulate the appetite.

Fresh spring rolls filled with shrimp, fresh vegetables, and herbs, wrapped in rice paper. Since they are eaten fresh without frying, they can be enjoyed as a refreshing salad. Served with a sweet and sour or spicy sauce.

Luxurious fried spring rolls filled with crab meat and mushrooms. The flavor of black pepper is a key accent. The harmony between the crispy wrapper and the flavorful filling is characteristic.

A rolled appetizer made from ground shrimp and squid, deep-fried. The umami of the seafood is concentrated, and you can enjoy its chewy texture.

A Thai-style chicken wing dish where the wings are stuffed and deep-fried. Crispy on the outside, juicy on the inside, with a characteristic spicy seasoning.

Chicken pieces wrapped in pandan leaves and deep-fried. The sweet aroma of the leaves infuses the chicken, creating a unique flavor. Served with a sweet and savory sauce.

Chicken pieces marinated in spices such as turmeric and grilled. It has a yellow color and a fragrant aroma, offering a taste of Southern Thai flavors.

Thai-style barbecue skewers of shrimp. Marinated in coconut milk and spices, it is traditionally served with a rich peanut sauce.

A dish of royal Thai cuisine origin, where a filling of shrimp and pork is wrapped in a delicate net made of egg. It is visually beautiful and has a sweet and savory taste.

A dish made by deep-frying Isaan (Northeastern Thai) style minced meat salad "Laab" into balls. It is rich in herbal aroma, sourness, and spiciness, making it perfect as a snack.

A Thai-style prawn cutlet made by coating shrimp paste with breadcrumbs and deep-frying. Crispy on the outside and plump on the inside, it's a popular dish for all ages. Served with a sweet plum sauce.

A deep-fried dish made with ground squid. You can enjoy the umami and chewy texture of the squid. It pairs well with spicy dipping sauces or sweet sauces.

Crab meat, shrimp, and minced pork wrapped in yuba (tofu skin) and deep-fried. You can enjoy the crispy texture of the yuba and the juicy filling.

Soft-shell crab cooked with crab meat and minced pork filling. You can enjoy the full flavor of the crab.

A platter featuring a selection of our popular appetizers. You can enjoy various flavors and textures at once, making it perfect for sharing.

A salad made by flaking pomelo flesh and tossing it with shrimp, herbs, and nuts in a sweet, sour, and spicy dressing. The refreshing quality of the fruit and the spiciness are perfectly balanced.

A salad of crispy fried morning glory with a spicy and sour shrimp-infused sauce. The combination of snack-like texture and rich sauce is popular.

A warm salad made by tossing glass noodles and abundant seafood with fish sauce, lime, and chili peppers. It is healthy yet characterized by its punchy spiciness and sourness.

A creative salad dish featuring fresh tuna wrapped with herbs. The spicy dressing enhances the umami of the tuna.

A dish where flaked deep-fried sea bass is mixed with herbs and seasonings, then wrapped in chaploo (perilla) leaves to eat. Each bite offers a variety of aromas.

A salad appetizer featuring spicy Laab of roasted duck served on chaploo leaves. The rich flavor of the duck fat and the refreshing quality of the herbs complement each other well.

A spicy tartare-style salad made with fresh tuna, mixed with roasted rice powder, herbs, chili, and lime, characteristic of Northeastern Thailand (Isaan).

Som Tum made with tender young coconut shoots instead of green papaya. Served with fragrant grilled shrimp, it's a dish rich in texture.

A sour and rich soup based on chicken and coconut milk. Characterized by the aroma of galangal (kha) and the crunchy texture of lotus stems. It is mildly spicy and mellow.

A sour and spicy soup with a smoky flavor from grilled fish or dried fish. It has a distinct tamarind sourness and is a clear soup full of seafood umami.

A clear soup similar to Tom Yum Goong, generously filled with seafood. Characterized by its clean spiciness and sourness, enhanced by chili peppers and herbs. "Po Tek" is said to represent the sound of ingredients breaking apart.

A unique Tom Yum soup with chicken and young tamarind leaves. The natural sourness of the tamarind leaves dissolves into the soup, creating a refreshing taste.

A luxurious Tom Yum Goong made with large river prawns. Adding coconut flesh and juice creates a rich, creamy, and fragrant flavor.

Flaked and crispy fried catfish stir-fried with a sweet and spicy red curry paste. The saltiness of the salted egg (Kai Khem) provides a nice accent, and it balances well when eaten with vegetables.

A dip (Nam Prik) made from a mixture of shrimp paste, chili peppers, garlic, etc. Served with sweet braised pork and salted egg, it is eaten by dipping fresh vegetables. It is one of the traditional royal dishes.

Stir-fried shelled crab meat. You can choose between a rich and mild curry powder stir-fry (Pu Pad Pong Karee style) or a spicy and aromatic black pepper stir-fry.

A crispy, fragrant Thai-style crab omelet, deep-fried until golden brown. Crispy on the outside, with the umami of crab inside. Served with chili sauce.

A dish using soft-shell crab. You can choose from deep-fried crispy with garlic and pepper, stir-fried with curry powder, or stir-fried with black pepper sauce.

Seafood stir-fried vigorously with abundant Thai herbs such as fresh peppercorns, krachai (fingerroot), and chili peppers. Characterized by its intense aroma and spiciness.

Scallops stir-fried with sweet and spicy chili paste (Nam Prik Pao) and basil. The rich seasoning enhances the sweetness of the scallops.

Stir-fried squid. You can choose between a rich and savory salted egg yolk sauce stir-fry or a fresh chili stir-fry that highlights the spiciness of the chili.

A luxurious dish featuring large river prawns. You can enjoy it prepared by deep-frying with garlic, grilling (with various sauces), or steaming and braising with glass noodles (Goong Ob Woon Sen).

Simply grilled giant river prawns over charcoal. You can enjoy the rich flavor of the prawn tomalley and the plump meat with a spicy seafood sauce or a sweet and sour tamarind sauce.

A main dish where whole or sliced sea bass is prepared. You can choose your preferred cooking method, such as deep-frying with a sweet and savory sauce, or steaming lightly with lime. It is a representative Thai fish dish.

Thai-style grilled chicken marinated in herbs and spices. It is grilled slowly and served with a sweet and savory tamarind sauce.

Grilled fatty pork neck (Khomu Yang) or high-quality beef. It is exquisitely served with "Nam Jim Jeaw," a spicy and sour special sauce from Northeastern Thailand.

Roast duck stir-fried with a sauce rich in black pepper. The duck's umami and the punch of pepper create a spicy flavor.

A premium dish similar to a stir-fried Gapao, made with high-quality Angus beef. The aroma of holy basil (Gapao) and the spiciness of chili peppers pair well with the richness of the beef.

Lamb chops stir-fried vigorously with Thai fresh herbs and spices (Pad Cha). The flavor of the lamb and the intense aroma of the herbs intertwine for an adult taste.

A rich red curry generously made with shelled crab meat. The unique aroma of chaploo leaves adds a distinctive touch. The balance between spiciness and the sweetness of coconut milk is excellent.

Red curry made with fragrant roast duck. The texture of lotus stems and the sourness of fruits like pineapple and tomato add depth to the flavor.

A traditional Southern Thai curry with a thick, paste-like curry sauce and little liquid, stir-fried with chicken. It is characterized by its rich sweet and savory taste.

Similar to red curry but richer, sweeter, and with less liquid. The aroma of kaffir lime leaves is refreshing.

An Islamic-style Thai curry, once chosen as "the most delicious dish in the world." Potatoes, peanuts, and onions are simmered slowly, resulting in a non-spicy curry characterized by its aromatic spices and sweetness.

A healthy Laab (spicy salad) made with several types of mushrooms. You can enjoy the aroma of herbs and the texture of roasted rice.

A fritter-like dish made by mixing corn kernels into batter and deep-frying. The sweetness of the corn and its crispy texture make it perfect as a snack.

A gently flavored dish with deep-fried egg tofu topped with a sauce containing minced meat and seafood. It also serves as a palate cleanser between spicy dishes.

A simple dish of various mushrooms stir-fried with oyster sauce. You can enjoy the umami of the mushrooms.

A vegetarian red curry packed with mushrooms and vegetables. Even without meat, the richness of coconut milk provides a satisfying experience.

Stir-fried bitter melon leaves or morning glory with crispy pork or scallops over high heat. It has a unique slightly bitter taste.

Thai fried rice with shelled crab meat. You can enjoy the fluffy rice and the umami of the crab. It is commonly eaten with a squeeze of lime.

Fried rice with seafood such as shrimp and squid. The fragrant aroma of fish sauce whets the appetite.

Curry-flavored fried rice with pineapple. The sweetness of the fruit and the spiciness of the curry are perfectly balanced. Sometimes served in a hollowed-out pineapple.

A spicy fried rice made with flaked and crispy fried catfish and red curry paste. It is characterized by its rich flavor and crispy texture.

Thick rice noodles (Sen Yai) stir-fried with sweet and spicy chili jam (Nam Prik Pao). The rich seasoning coats the noodles well.

Thailand's representative stir-fried noodles. Rice noodles stir-fried with a sweet and sour tamarind sauce, served with large river prawns. It is typically mixed with crushed peanuts and bean sprouts.

Premium Thai fragrant rice, Jasmine rice. It has a floral and rich aroma when cooked. Enjoy it with curries and stir-fries.