SOI Bangkok Restaurant

A spicy Thai salad made with fried eggs (Kai Dao) cut into pieces. The eggs are tossed with fresh herbs like onions, cilantro, and celery in a sour and spicy lime dressing. The crispy edges of the egg absorb the flavorful sauce.

A refreshing salad featuring juicy pomelo segments and prawns. The dressing is a balance of sweet, sour, and salty flavors, often including coconut milk, roasted chili paste, and peanuts. A vibrant and textured appetizer.

A rich and aromatic coconut milk soup with chicken. Infused with galangal, lemongrass, and kaffir lime leaves, it offers a creamy texture with a gentle sourness and subtle spice. Distinctly milder and creamier than Tom Yum.

Thailand's famous green papaya salad. Shredded unripe papaya is pounded with chili, garlic, tomatoes, long beans, and dried shrimp in a mortar. The flavor profile is a punchy mix of spicy, sour, sweet, and salty.

The quintessential hot and sour Thai soup with prawns. The clear or creamy broth is packed with herbs like lemongrass, galangal, and kaffir lime leaves, plus fresh chilies and mushrooms. Bold, spicy, and invigorating.

Stir-fried rice noodles with prawns, egg, tofu, and peanuts in a tamarind-based sauce. It has a signature sweet, sour, and savory flavor. Served with fresh bean sprouts and a wedge of lime.

Wide rice noodles stir-fried with shrimp, egg, and Chinese kale (gai lan) in dark soy sauce. The noodles have a chewy texture and a savory, slightly sweet, caramelized flavor from the high-heat wok frying.

A hearty beef noodle soup featuring tender braised beef. The broth is rich and dark, seasoned with star anise, cinnamon, and other spices. Served with rice noodles and herbs.

Classic Thai fried rice with shrimp, egg, onions, and tomatoes. Seasoned simply with soy sauce or fish sauce. It is typically served with cucumber slices, lime, and 'prik nam pla' (chili fish sauce) on the side.

Slices of pork stir-fried with plenty of garlic and pepper, served over steamed rice. Savory and garlicky, often topped with crispy fried garlic bits. A popular and satisfying one-dish meal.

A spicy stir-fry of minced meat (pork, chicken, or beef) with holy basil, chilies, and garlic. Served over rice with a crispy fried egg (Kai Dao) on top to balance the heat. The basil provides a distinct peppery aroma.

A rice dish cooked with beef fat (tallow) for a rich, savory flavor, topped with slices of grilled Wagyu beef and crispy garlic. The rice is aromatic and oily in a delicious way, complementing the tender beef.

Premium Thai jasmine rice, steamed to fluffy perfection. Known for its floral aroma and soft texture. The perfect accompaniment to curries and stir-fries.

Deep-fried soft shell crab stir-fried in a pungent black pepper sauce with onions and peppers. The crab is crispy and can be eaten whole. The sauce is savory with a spicy peppery kick.

Fillets of sea bass marinated in turmeric and garlic, then deep-fried until golden and crispy. The turmeric gives the fish a vibrant yellow color and an earthy aroma. Served with a dipping sauce.

Squid stir-fried in a rich, creamy yellow curry sauce thickened with egg and milk. Flavored with curry powder, onions, and celery. Mildly spicy, slightly sweet, and very savory.

Fresh Chinese kale (gai lan) stir-fried quickly in a hot wok with oyster sauce and garlic. The stems remain crunchy while the leaves become tender. A savory vegetable side dish.

A Thai-style omelette fried in hot oil until fluffy and golden brown with crispy edges. Packed with seafood like shrimp or squid. Savory and comforting, typically eaten with rice and chili sauce.

A large river prawn grilled over charcoal to enhance its natural sweetness. Served with 'Nam Jim Seafood', a spicy, sour, and garlicky dipping sauce that cuts through the richness of the prawn tomalley.

Fresh squid grilled until tender and slightly charred. Sliced into rings and served with a spicy and sour Thai seafood dipping sauce. A popular appetizer or main dish.

Premium Wagyu beef marinated and grilled Thai-style. Sliced and served with 'Nam Jim Jaew', a dipping sauce made from dried chili, tamarind, toasted rice powder, and fish sauce. Rich meat paired with a tangy, spicy dip.

Grilled pork neck (collar), marinated to be sweet and savory. The meat is tender with a nice balance of fat. Served with the signature 'Nam Jim Jaew' spicy tamarind dipping sauce.