Siam Cuisine Siam Cuisine

Spring roll wrappers filled with glass noodles and various vegetables, fried until golden and crispy. Thin and crispy wrapper, generous filling, balanced flavor. Served with a sweet and sour plum sauce for added taste.

Chicken marinated with spices, wrapped in pandan leaves, and then fried until cooked. The aroma of pandan leaves infuses the chicken, giving it a unique flavor and scent. The chicken is tender and juicy. Served with a sweet dipping sauce.

Marinated chicken skewers with spices and herbs, grilled over charcoal until fragrant. Tender and juicy meat, not dry or tough. Basted with coconut milk while grilling. Served with a sweet and creamy peanut sauce and 'Ajat' (cucumber and shallots in vinegar) to cut through the richness.

A platter of popular Thai appetizers served together. Includes various snacks such as spring rolls, chicken satay, and chicken wrapped in pandan leaves. Ideal for sharing before the main course.

Green papaya salad pounded and seasoned in Thai style. Contains peanuts, dried shrimp, tomatoes, and long beans. Seasoned with fish sauce, palm sugar, and lime. Prominent sour and sweet flavor, followed by salty and spicy notes. Refreshing and crunchy.

Minced meat salad (chicken or pork) seasoned with roasted rice powder, chili powder, fish sauce, and lime. Contains herbs such as shallots, spring onions, cilantro, and mint leaves. Intense flavor, fragrant with roasted rice and herbs.

A creamy curry with galangal, lemongrass, and kaffir lime leaves. Sweet and creamy from coconut milk, with a slight sourness from lime. Not as spicy as Tom Yum, with a mild galangal aroma.

A flavorful and spicy herbal soup with lemongrass, kaffir lime leaves, galangal, and chili. Seasoned with lime juice and fish sauce. It has a prominent sour and spicy taste, refreshing to drink. A world-famous Thai dish.

Crispy fried fish topped with a three-flavor sauce that is sour, sweet, and savory. The sauce is made from tamarind paste, sugar, and various seasonings. Topped with chili and cilantro.

Meat stir-fried with fried cashew nuts and dried chili. Seasoned with a savory and sweet sauce. Fragrant wok aroma. The crunchy texture of cashew nuts contrasts with the tender meat.

Seafood stir-fried in a golden yellow curry powder sauce, with egg and evaporated milk added for richness and creaminess. Intense flavor, fragrant with curry spices. Stir-fried with celery and bell peppers.

A mild green curry made from green curry paste, with chicken, eggplant, and basil leaves. Sweet, creamy, salty, and slightly spicy flavor. Served with crispy fried roti for dipping.

A thick, rich curry with a sweet, creamy, and salty flavor, fragrant with peanut curry paste and shredded kaffir lime leaves sprinkled on top. The curry is thicker than green curry.

A rich curry with a dominant sweet flavor and not very spicy. Influenced by Muslim cuisine. Contains chicken, potatoes, and peanuts. Fragrant with dry spices like cinnamon and cardamom.

A popular Thai stir-fried dish. Stir-fried meat with holy basil leaves, chili, and garlic. Intense flavor, spicy, salty, with the unique aroma of holy basil.

Tender pork slices stir-fried with oyster sauce, with mushrooms and spring onions. Savory and sweet flavor, not spicy, easy for everyone to enjoy.

Mixed vegetables stir-fried with broccoli and carrots, with pork. Seasoned with garlic sauce and oyster sauce. Mild flavor, emphasizing the freshness and crispness of the vegetables.

Fresh Chinese morning glory stir-fried quickly over high heat with garlic, crushed chili, and fermented soybean paste. Salty and spicy flavor, with a wok aroma. The vegetables remain crisp and delicious.

Crispy fresh Chinese broccoli stir-fried with bite-sized crispy pork. Seasoned with oyster sauce and chili-garlic. A savory and spicy flavor, balanced with the crunchy texture of the pork.

Chicken eggs beaten with minced pork, lightly seasoned, and fried in hot oil until fluffy, golden, crispy on the outside and soft on the inside. A simple, delicious dish suitable for all ages.

Cooked Thai jasmine rice. Grains are separate, soft, and fragrant. Suitable for eating with all kinds of Thai dishes.

Stir-fried rice noodles with tamarind-based sweet and sour sauce, egg, fresh shrimp, tofu, preserved radish, and roasted peanuts. Served with fresh bean sprouts and lime.

Wide rice noodles stir-fried in a wok with chicken and egg until dry and slightly smoky from the wok. Seasoned with salt and savory flavors. Served with lettuce and chili sauce.

Chewy glass noodles stir-fried with egg and various vegetables such as cabbage, tomatoes, and spring onions. Seasoned with a savory and sweet flavor, easy to eat.

Wide rice noodles stir-fried with dark soy sauce, egg, and Chinese broccoli. Sweet flavor with a hint of saltiness. Fragrant from the wok-fried soy sauce.

Spicy Thai-style stir-fried spaghetti with 'Kee Mao' herbs, young peppercorns, and holy basil leaves, along with fresh seafood. Spicy and aromatic with herbs.

Rice stir-fried with egg and meat, seasoned with soy sauce and seasonings. Well-balanced flavor. Served with a lime wedge and cucumber.

Pineapple fried rice with pineapple chunks, raisins, cashew nuts, and shrimp. Sweet and sour flavor, fragrant with spices. Often served in a pineapple shell.

Rice porridge in a savory pork bone broth. Contains meat, topped with celery, spring onions, and fried garlic. An easy-to-eat and comforting dish.