Sirichai Gai Yang (Ratchadaphisek Branch)

Chicken marinated with special spices, grilled over charcoal until the skin is crispy and golden brown. The meat is tender and juicy, fragrant with herbs. Served with a delicious dipping sauce and sticky rice.

Grilled and fried catfish, puffed and crispy. Served with a spicy and sweet mango salad, with peanuts and fresh chili. A popular appetizer.

Pork skewers marinated with spices and grilled until fragrant. Served with a sweet and rich peanut sauce and a refreshing cucumber relish.

Rich green curry, fragrant with curry paste and coconut milk. Served with crispy and soft fried roti. Choose your preferred meat.

Pork leg braised in a flavorful broth until tender. Sweet and salty flavor, served with hot steamed mantou and a chili-vinegar dipping sauce.

Crispy fried catfish pieces stir-fried with red curry paste and herbs. Pungent and hot flavor, fragrant with kaffir lime leaves and fingerroot.

Meat marinated and grilled over charcoal until fragrant, with a tender and juicy texture. Served with a spicy Jaew dipping sauce (choose between beef or pork).

Minced shrimp meat, seasoned, coated in breadcrumbs, and fried until golden brown. Tender and bouncy inside, mild flavor. Served with sweet plum sauce.

An ancient Thai dipping sauce made from coconut milk simmered with crab meat and herbs. Sweet, rich, and salty flavor. Served with various fresh vegetables.

Cleaned pork intestines, braised in a flavorful broth until tender and smooth, without any gaminess, fragrant with spices. Perfectly salty and sweet.

Red curry paste mixed with coconut milk and seafood, steamed or grilled in a banana leaf cup. Rich flavor, fragrant with coconut milk and curry paste.

Fresh seafood stir-fried with Thai herbs such as young peppercorns, fingerroot, and fresh chilies. Hot and spicy flavor, fragrant with spices.

Crispy fried snakehead fish stir-fried with spicy stir-fry paste. Pungent and hot flavor, fragrant with herbs.

Crispy fried snakehead fish topped with a seasoned chili sauce. Sour, sweet, and spicy flavor, perfectly balanced.

Jungle curry without coconut milk. Pungent and hot flavor from curry paste and wild herbs, with various vegetables.

Light green coconut curry. Sweet, rich, and slightly spicy flavor, fragrant with green curry paste and basil.

A thick, rich curry with a sweet, rich, and salty flavor, fragrant with Panang curry paste and kaffir lime leaves.

Stir-fried shrimp paste chili dip, seasoned with sweet, sour, and salty flavors. Served with fresh vegetables and side dishes. A rare traditional dish.

Stir-fried chicken with cashew nuts, dried chilies, and seasoning sauce. Well-balanced flavor, fragrant and rich.

Special duck dish, the restaurant's unique recipe. Served with Chinese sausage or regular sausage. Unique flavor.

Fresh squid stir-fried with a rich salted egg sauce. Savory and mellow flavor, fragrant with salted egg.

Fish maw stir-fried with egg and bean sprouts, seasoned in Chinese style. Fragrant with wok flavor, mild taste.

Glass noodles stir-fried with various vegetables, pork offal, and seafood. Well-seasoned, fragrant with celery.

Stir-fried bean sprouts with 8 kinds of Chinese ingredients (Poi Xian). Crispy and well-balanced flavor.

Minced pork stir-fried with finely chopped preserved olives. Dry and fragrant, with a salty and rich flavor. Pairs well with congee or hot steamed rice.

Fresh crab meat stir-fried with curry powder sauce and eggs. Fragrant and rich flavor with a hint of spices.

Fried or fresh seabass stir-fried with celery and ginger. Seasoned salty and sweet, fragrant with Chinese herbs.

Stir-fried seabass with black pepper sauce. Spicy and hot flavor, fragrant with black pepper and spices.

Fried rice mixed with delicious Nam Prik Long Ruea, served with side dishes such as sweet pork, salted egg, and fresh vegetables.

Fried rice with fragrant shrimp paste, served with various side dishes such as sweet pork, dried shrimp, shredded omelet, green mango, and fresh chili.

Fried rice with pineapple, meat, and curry powder. Sweet and sour flavor, fragrant with spices.

Fried rice mixed with chicken Panang curry paste. Rich flavor, fragrant with coconut milk and curry paste.

Fried rice with egg and pork, seasoned with soy sauce. Mild flavor, easy to eat, and appealing to all ages.

Fried rice with egg and chicken, standard seasoning. Mild flavor, fragrant with the wok.

Fried rice with crab meat, fragrant with crab and wok. Mild flavor, often eaten with chili fish sauce.

A popular single-dish meal. Spicy stir-fried basil served over hot steamed rice, fragrant with basil leaves.

Fried rice mixed with minced pork and preserved olives. Salty and rich flavor, with the unique aroma of preserved olives.

Stir-fried rice noodles with tamarind sauce, fresh shrimp, egg, tofu, and peanuts. A perfect balance of sour, sweet, savory, and salty flavors.

Noodles topped with a thick, savory sauce, with meat and kale.

Dry-fried noodles with black soy sauce, egg, and kale. Fragrant with roasted wok flavor. Sweet and salty taste.

Egg noodles topped with a thick gravy sauce, similar to Rad Na, with shredded chicken and bamboo shoots. Mild flavor, fragrant with sesame oil.

Noodles topped with a seasoned minced pork sauce mixed with tomatoes and a little curry powder. Rich flavor, fragrant with spices.

Baked fried rice mixed with various ingredients such as Chinese sausage, shiitake mushrooms, and meat. Flavorful and fragrant.

Fried rice with shredded salted fish and kale. Salty and rich flavor from the salted fish, balanced by crispy kale stems.

Hot steamed jasmine rice, with beautiful grains, perfectly soft.

Hot steamed sticky rice, soft and chewy. Pairs well with som tum or grilled chicken.

Khanom Jeen noodles made from rice flour. Small, soft, and smooth noodles. Served with various curries or som tum.

Soft and fluffy steamed buns, Chinese style. Served with braised pork leg or curry.

Crispy on the outside, soft on the inside fried roti, fragrant with butter. Served with green curry or massaman curry.

Bread slices, suitable for eating with custard or dipping in curry.