Sawadika Seafood Thai

This appetizer combines fresh seafood with a special Thai sweet and sour sauce. The taste is fresh and refreshing, and the sour and spicy seasoning is very appetizing, suitable for diners who like strong flavors.

A classic Thai salad, based on fresh shredded green papaya, pounded to perfection. Crispy texture, spicy and sour kick, an indispensable appetizer in Thai cuisine.

A deluxe platter of green papaya salad, accompanied by various Thai appetizers. Generous portion, suitable for sharing among many, allowing you to taste multiple Thai flavors at once.

A refreshing salad with sweet corn as the main ingredient, seasoned with tamarind sauce. Sweet and juicy texture, with a slight sweet and sour taste, refreshing and appetizing.

Handmade round shrimp cakes, golden and crispy on the outside, with a plump and chewy filling. Full of rich shrimp flavor, usually served with sweet and sour plum sauce.

Deep-fried chicken thigh until golden and crispy, drizzled with a special sweet and sour lemon sauce. Crispy outside and tender inside, the sweet and sour sauce cuts through the greasiness of the deep-frying.

Selected premium pork belly, deep-fried until the skin is crispy and the fat melts in your mouth. Moderately salty and fragrant, it's an excellent choice for pairing with drinks or rice.

Traditional Thai fried spring rolls, with a thin and crispy wrapper, filled with a rich mixture of vegetables and minced meat. Rich in texture, even more flavorful when dipped in sweet and sour sauce.

Deep-fried chicken wings marinated in fish sauce, salty, savory, and crispy. The chicken is tender and juicy, and the unique aroma of fish sauce is unforgettable.

An extremely luxurious two-course Alaskan King Crab feast. The first course can be charcoal-grilled to preserve its original flavor or cooked with rich curry, and the second course is a classic Thai Tom Yum soup. The meat is sweet and plump, suitable for special gatherings.

Whole chicken marinated with special Thai spices and oven-roasted. Golden and crispy skin, tender and juicy meat, full of spice aroma.

Fresh live crab stir-fried with rich yellow curry and smooth egg mixture. The crab meat is sweet, and the sauce is rich and goes well with rice, a classic of Thai seafood dishes.

A popular dish from Thai night markets, with giant pork ribs stacked like a volcano. The broth is spicy and sour, full of the aroma of green chilies and lemon, very satisfying to gnaw on the meat around the bones.

Selected deep-sea cod, with delicate flesh rich in oil. Paired with a hot lemon sauce, it is sour, spicy, and appetizing, enhancing the freshness of the fish.

A combination of roasted pork hock served with thin vermicelli. The pork hock has crispy skin and tender meat, rich in collagen, symbolizing good fortune.

Fresh live lobster stir-fried with rich Thai yellow curry and scrambled eggs. The lobster meat is chewy, and the sauce is rich and delicious, exuding luxury.

Dominant bone-in tomahawk Wagyu beef, grilled over charcoal to lock in the juices. The meat is tender and rich in marbling, with a unique charcoal-grilled aroma.

The mountain perch is tender and steamed with clams. The broth is full of seafood sweetness and Thai spices. Refreshing and delicious.

Classic Thai lemon fish, steamed with sea bass, plenty of lemon juice, chili, and minced garlic. Sour, spicy, and appetizing, the fish is incredibly tender.

Giant tiger prawns deep-fried and drizzled with a sweet and sour tamarind sauce, served with shredded green mango. The prawn meat is firm and chewy, with a unique flavor.

Whole fish deep-fried until crispy outside and tender inside, drizzled with a special sauce and shredded green mango. Crispy texture, sweet and sour, and appetizing.

Sea bass cooked in a sour and spicy broth, with green chilies for flavor. The broth is sour, spicy, and refreshing, and the fish absorbs the essence of the soup.

A unique durian-flavored hot pot with fresh sea bass. The broth is rich with a unique fruity aroma, a creative dish not to be missed by durian lovers.

Thailand's national dish, stir-fried with holy basil leaves (Thai basil) and minced meat over high heat. Strong aroma, slightly spicy, and goes well with rice.

Stir-fried with beef short ribs and Thai spices. The beef is tender and juicy, spicy and flavorful, with a rich taste.

Stir-fried mixed seafood with holy basil leaves. The sweetness of the seafood and the unique aroma of the holy basil leaves are perfectly blended, slightly spicy and appetizing.

Crispy pork belly stir-fried with fresh vegetables. The pork skin is crispy, the vegetables are sweet, and the texture is rich and layered.

Stir-fried seasonal vegetables, available in plain stir-fry, rich shrimp paste, or savory soybean paste flavors. Retains the crisp texture of the vegetables.

Stir-fried mixed vegetables with soybean paste for flavor. Colorful, nutritionally balanced, and savory.

Hericium mushrooms are used instead of meat and stir-fried with holy basil leaves. The hericium mushrooms are firm and absorb sauce well, making it a vegetarian-friendly delicious choice.

Fresh squid stir-fried with salted egg yolk sauce. Chewy squid, with a sandy sauce texture full of egg yolk aroma.

Crispy pork belly stir-fried with holy basil and chili over high heat. Spicy and satisfying, the pork skin maintains its crispy texture.

Bone-in beef short ribs marinated with Thai mixed spices and then charcoal-grilled. The meat is tender and juicy, with a unique charcoal aroma and spice flavor.

Classic Southeast Asian skewers, chicken marinated and grilled until charred. Usually served with a rich peanut satay sauce.

Pork slices are charcoal-grilled and served with a Thai spicy and sour tamarind dipping sauce. The meat has a charred aroma, and the dipping sauce is sour and spicy, which is appetizing.

Native chicken thighs marinated with lemongrass and other herbs, then charcoal-grilled. The chicken is firm and chewy, with a faint lemongrass aroma.

Wagyu sirloin is Thai charcoal-grilled. The meat is tender and juicy, with a rich flavor, limited quantity.

Pork ribs coated with a special shrimp paste seasoning and grilled. Salty and flavorful, with the umami of the sea and the richness of the meat.

Precious Matsusaka pork (pork neck) flame-grilled. Crispy and tender texture, rich in fat but not greasy.

Thai green curry, stewed with green chilies, coconut milk, and spices. Slightly spicy with a hint of sweetness, rich coconut milk aroma, very appetizing.

Massaman curry, once rated as the world's best dish. Mild and rich flavor, with the aroma of spices like peanuts and cinnamon, rich in texture.

Rich seafood curry served in a coconut shell. The sweetness of the coconut meat blends into the curry, paired with abundant seafood, both visually appealing and flavorful.

Vegetarian curry option, featuring tofu and seasonal vegetables. Choose between the rich Massaman flavor or the fragrant, mildly spicy Green Curry flavor.

Fresh shrimp stir-fried with yellow curry and scrambled eggs. The sauce is thick and golden, with a blend of egg and curry flavors, delicious and appetizing.

Whole soft-shell crab deep-fried and coated with a rich yellow curry and egg sauce. Crispy and soft texture, rich flavor.

A unique stewed durian soup, slow-cooked with pork shank bones. The broth is rich and sweet, with durian pulp dissolved in the soup, offering a unique flavor.

The famous Thai Tom Yum Goong soup, with a sour and spicy appetizing broth, added with fresh shrimp, lemongrass, galangal, and other spices. Rich broth, fragrant aroma.

Sour bamboo shoots stewed with pork belly, with various Thai spices. The broth has the unique sourness of bamboo shoots, and the pork is tender and flavorful.

A rich soup based on coconut milk, with chicken, galangal, and kaffir lime leaves. Smooth and mellow texture, with a rich coconut milk flavor and a balance of sweet and sour.

A clear soup version of Tom Yum soup, using native chicken leg meat. The broth is clear but has a strong sour and spicy kick, with a fresh herbal aroma.

A light soup containing meatballs, baked eggs, and vermicelli. The flavor is light and mild, suitable as a soup to relieve spiciness.

Thai fried rice with pineapple chunks, often served with cashews, shredded meat, and other ingredients. The fruity sweet and sour flavor combines with the curry aroma, creating a rich texture.

The famous Thai Pad Thai, with chewy noodles and a sweet, sour, salty, and savory flavor. Usually served with crushed peanuts, bean sprouts, and chives, with a squeeze of lime juice for extra flavor.

Vermicelli absorbs the umami and sauce, stir-fried with fresh squid. Smooth texture, chewy squid.

Shrimp and vermicelli are braised in a clay pot, with the vermicelli absorbing the sweet shrimp broth. Full of ginger, garlic, and black pepper aroma.

Long-grain Thai Jasmine rice, cooked to be distinct grains, emitting a unique pandan leaf fragrance. Suitable for pairing with curries or stir-fries.

Creative rice dish, topped with durian pulp and then torched. Rich durian aroma with a caramel flavor, unique texture.

Warm or cold dessert, purple rice is soft and glutinous, paired with rich coconut milk. Moderately sweet, rich in texture.

Traditional Thai dessert with distinct layers. Chewy and elastic texture, full of the fragrance of pandan leaves and coconut milk.

Steamed in a small pumpkin with coconut milk custard. The pumpkin is soft and dense, the pudding is smooth and tender, sweet but not cloying.

Thailand's most iconic dessert, sweet mango paired with sweet sticky rice drizzled with coconut milk. Soft, glutinous, sweet, and fragrant texture, seasonal limited.

Thick toast paired with rich golden pillow durian ice cream. The crispy outside and soft inside of the toast create a perfect contrast with the cool, rich ice cream.

A colorful Thai sweet soup, with ruby-like water chestnuts coated and cooked, giving a crispy texture. Served with chilled coconut milk, it's refreshing and cooling.

Rich durian pulp paired with sweet sticky rice, drizzled with coconut milk. The ultimate enjoyment for durian lovers, with a strong aroma and dense texture.