Siam Square

Vietnamese fried rolls with a crispy rice paper wrapper. Served golden and hot. Often enjoyed rolled in lettuce leaves with fresh herbs.

Fried golden crispy triangular pastries. Filled with a savory beef and spice mixture.

Shrimp coated in a light and airy batter, fried until crispy. A Japanese-inspired specialty.

Small golden fried dough pockets, filled with a shrimp filling. Crispy on the outside and tender on the inside.

Grilled marinated chicken skewers. Served with a creamy peanut and spice-based satay sauce.

Steamed Thai jasmine rice. A white, fluffy, and lightly fragrant accompaniment.

Famous spicy and sour Thai shrimp soup. The broth is infused with lemongrass, galangal, and chili, offering an explosion of flavors.

Spicy Thai beef salad (Yam Nua) made with thinly sliced grilled beef and fresh herbs. Seasoned with a tangy and spicy lime dressing.

Fresh and crunchy Som Tum salad made from shredded green papaya. A typical mix of flavors: sour, spicy, salty, and slightly sweet.

Salad with crispy fried breaded chicken pieces. Accompanied by fresh vegetables and a creamy dressing.

Main course version of the spicy beef salad. Served with plain Thai rice to mellow the spice.

Main course version of the green papaya salad. Served with plain Thai rice for a complete meal.

Main course version of the spicy shrimp soup. Served with plain Thai rice to enjoy with the broth.

Vegetarian Pad Thai style stir-fried rice noodles. Enhanced with tofu, various vegetables, and flavored with Thai basil.

Sweet and sour stir-fried rice noodles served with a chicken skewer with peanut sauce. A delicious combination of two classics.

Stir-fried rice noodles served with beef simmered in a red coconut milk curry. A rich and spicy combination.

Stir-fried rice noodles served with shrimp in red curry. Combines the softness of noodles with the spiciness of curry.

The classic version of Pad Thai. Stir-fried rice noodles with a sweet and sour tamarind sauce, egg, peanuts, and chives.

Vietnamese sandwich in a crispy baguette. Filled with marinated chicken, crunchy vegetables, and fresh herbs like cilantro.

Marinated and grilled chicken dish, rich in spices like turmeric. Served with a creamy peanut sauce and rice.

Vegetarian green curry with fried tofu and coconut milk. Fragrant and slightly spicy, with crunchy vegetables.

Marinated salmon fillet baked in the oven. Enhanced by fresh Thai aromatics like lemongrass and mint.

Creamy red curry with coconut milk and thinly sliced beef. A rich, spicy, and basil-infused saucy dish.

Green chicken curry with coconut milk. Characterized by the freshness of green chilies and kaffir lime leaves.

Shrimp red curry with coconut milk. Seafood pairs perfectly with the spicy and sweet sauce.

Golden and crispy fried chicken dish. Served with rice and a dipping sauce.

Stir-fried rice in a wok with chicken pieces and small vegetables. A complete and flavorful dish.

Spicy version of chicken fried rice. Enhanced with a chili sauce for more character.

Cold rice vermicelli salad topped with red curry beef. A mix of freshness and spicy sauce.

Cold rice vermicelli salad topped with green curry chicken. A contrast of temperatures and flavors.

Rice vermicelli salad topped with shrimp coated in red curry sauce.

Vegetarian version of Bobun with tofu sautéed with Thai basil. Fresh, light, and fragrant.

Crying Tiger, a Thai classic. Marinated and grilled beef steak, sliced. Served with a tangy and spicy tamarind dipping sauce.