Sit and Wonder

A clear, mild soup featuring glass noodles, soft egg tofu, and seasoned minced pork. The broth is light and savory, often garnished with cilantro and scallions. It is non-spicy and soothing, suitable for all ages.

A classic Thai coconut soup with chicken. The broth is rich and creamy from coconut milk, flavored with aromatic galangal, lemongrass, and kaffir lime leaves. It has a balanced taste of sour, salty, and sweet with a hint of spice.

A spicy and sour Northeastern Thai style clear soup (Isan style) made with tender pork spareribs. Seasoned heavily with roasted dried chili, lime juice, and herbs. It is zestier and sharper than Tom Yum.

A clear soup featuring squid tubes stuffed with seasoned minced pork. The broth is light and savory. The stuffed squid provides a satisfying texture combination of chewy squid and soft pork filling.

World-famous spicy and sour prawn soup with mixed seafood. Flavored with lemongrass, galangal, and kaffir lime leaves. Available in two styles: 'Nam Khon' (creamy with evaporated milk and chili paste) or 'Nam Sai' (clear and sharp).

A fragrant Thai curry made with green chili paste, coconut milk, Thai basil, and eggplants. It is slightly sweet, savory, and spicy. Typically served with rice or roti.

Red curry with pork spareribs. The curry base is made from red chili paste and coconut milk, often containing bamboo shoots or vegetables. Rich, spicy, and savory.

A distinctively sour and spicy orange curry (Kaeng Som) made with tamarind paste, shrimp, and mixed vegetables. It does not contain coconut milk, making the broth lighter but intense in flavor.

A rich, mild, and slightly sweet curry with Persian influence. Made with chicken, potatoes, onions, and roasted peanuts in a thick coconut milk sauce flavored with warm spices like cardamom and cinnamon.

The most popular Thai street food dish. Your choice of meat stir-fried with holy basil, garlic, and fresh chili. Served over steamed rice. Savory, aromatic, and spicy.

Meat stir-fried with plenty of garlic and pepper sauce. Served over rice. A non-spicy, savory, and aromatic dish.

Stir-fry with savory oyster sauce, onions, and mushrooms. Mild and salty-sweet flavor. Served over rice.

Stir-fry with fresh sliced ginger, wood ear mushrooms, and onions. Aromatic, slightly spicy from the ginger, and savory.

Stir-fry with red curry paste and long beans. A dry-style curry dish that is spicy, salty, and herbal.

Classic Thai fried rice with egg, onions, tomatoes, and your choice of meat. Served with cucumber slices and lime.

Rice stir-fried with green curry paste, herbs, and meat. Combines the flavors of green curry with fried rice.

Fried rice with pineapple chunks, curry powder, raisins, and cashew nuts. A sweet and savory dish with a tropical aroma.

Fried rice seasoned with Tom Yum paste and herbs like lemongrass and kaffir lime. Spicy, sour, and aromatic.

Seafood (typically shrimp and squid) stir-fried dry style with fresh chilies, garlic, and salt. It offers a spicy and salty flavor profile with aromatic roasted garlic.

Preserved century eggs (black eggs) stir-fried with minced pork and topped with crispy fried holy basil leaves. The creamy, distinct taste of the egg contrasts with the spicy savory sauce.

A thin egg omelet folded into a square, stuffed with a mixture of minced pork and vegetables stir-fried in tomato sauce. A mild, sweet, and savory dish.

Traditional Thai-style omelet cooked with minced pork until golden and fluffy. Rich and savory, typically eaten with rice and chili sauce.

Glass noodles baked in a pot with shrimp, ginger, garlic, peppercorns, and often pork belly for flavor. The noodles absorb the savory sauce and aromas.

Seafood stir-fried in a rich yellow curry sauce made with curry powder, egg, milk, celery, and onions. Creamy, mild, and savory.

Glass noodles stir-fried with chicken, egg, and vegetables like cabbage and tomato. A simple, savory, and soft-textured dish.

Crispy pork belly stir-fried with Chinese kale (gai lan) in oyster sauce and garlic. Savory with a mix of crunchy vegetables and crispy meat.

Plain steamed jasmine rice.

Unpolished rice, higher in fiber with a chewier texture and nutty flavor.

Glutinous rice steamed until chewy and sticky. Traditionally eaten by hand.

Plain blanched noodles, suitable as an extra portion or side.

Mixed blanched vegetables.

Thailand's most famous dessert. Ripe, sweet mango served with sticky rice infused with sweet coconut milk, often topped with crispy mung beans.

Banana fritters served with a scoop of ice cream. A contrast of hot, crispy fruit and cold cream.

A scoop of ice cream wrapped in bread or batter and deep-fried quickly, creating a warm crispy shell around the cold ice cream.

Warm chocolate lava cake with a molten center, served with vanilla ice cream.