Som Tum Sapanloi (Som Tum Saphan Loi)

Grilled young pork intestines, slightly charred. The skin is firm and chewy, while the inside is tender, with a unique mild bitterness. Served with a spicy dipping sauce.

Young pork intestines fried until golden brown, crispy outside and tender inside. Topped with fragrant fried garlic for extra crunch and salty-sweet flavor.

Thick and crispy part of the pork intestine (ไส้ตัน). Grilled over fire for an exceptionally crispy texture, fun to chew, not tough. Served with a spicy dipping sauce.

Fried young pork intestines. The texture is firmer and bouncier than young intestines, with a fragrant fried garlic aroma. Suitable as an appetizer.

Spicy soup with various beef offal, such as liver, intestines, and tripe. Seasoned with chili, lime, and Thai herbs. A truly sour and spicy flavor.

Som Tum made with fluffy Santol fruit instead of green papaya. Offers a natural tart and sweet flavor from the Santol, which pairs well with the spicy dressing.

Crispy fried duck beaks. Eaten with both the meat and the beak. Crispy and fatty, a popular appetizer.

Minced pork seasoned as Larb, formed into balls, then fried until crispy outside and tender inside. Fragrant with roasted rice and herbs. Intense, flavorful taste in every bite.

Sour and spicy soup with grilled catfish, which has a smoky aroma. Seasoned with roasted shallots, dried chili, and herbs. A mellow flavor with the aroma of grilled fish.

Cooked minced pork, seasoned with fish sauce, lime, chili powder, and roasted rice. Contains red onion, spring onion, and mint. Sour, salty, spicy flavor, with a fragrant aroma of roasted rice.

Cooked minced chicken seasoned as Isaan Larb, with a full range of herbs. Intense flavor, fragrant with lime and roasted rice.

Finely minced beef, seasoned in the traditional Isaan Larb style. Rich, spicy flavor. Popularly eaten with hot sticky rice.

Minced duck, stir-fried with Larb seasonings. Often topped with crispy fried duck skin for varied texture. Distinctive, intense flavor.

Soft boiled glass noodles mixed with minced pork and Larb seasonings. An easy-to-eat Larb dish with the smooth texture of glass noodles absorbing the Larb sauce.

Boiled straw mushrooms, sliced and seasoned as spicy Larb. The mushrooms have a natural sweet, crisp, bouncy texture that pairs well with the zesty dressing.

Boiled golden needle mushrooms, seasoned as Larb. Crispy and chewy, absorbs the Larb sauce well.

A mix of various mushrooms seasoned as Larb. Offers diverse textures from different mushroom types. Pleasantly sour and spicy.

Grilled catfish meat, deboned and minced, then stir-fried with Larb seasonings. The smoky aroma of grilled fish blends with the zesty flavor of the seasonings.

Pure Nile Perch, seasoned as Larb. Light yet zesty flavor. The sweet, tender fish pairs well with herbs.

Shredded bamboo shoots boiled in 'Nam Bai Ya Nang' (rice paddy herb water), seasoned with chili powder, roasted rice, and fermented fish sauce. A mellow flavor with the unique aroma of Ya Nang.

Pork liver, lightly boiled to medium-rare to maintain its sweetness and tenderness, not tough. Mixed with Larb seasonings. The sweetness of the liver contrasts with the spicy and sour flavors.

Grilled pork neck with fat, sliced and seasoned as Nam Tok Larb. Slightly saucy, rich flavor, with a smoky aroma.

Grilled sliced beef, seasoned intensely with chili and roasted rice. Similar to Larb but uses sliced meat instead of minced.

Grilled chicken pieces mixed with Larb seasonings. Fragrant with grilled chicken and herbs.

Raw minced pork seasoned with Larb ingredients and fresh blood. Intense flavor. A popular dish for those who love traditional local food.

Minced pork 'Koi' (a type of spicy salad), stir-fried until cooked. Suitable for those who prefer 'Koi' but don't eat raw. Rich flavor, similar to Larb.

Fresh minced beef, seasoned with beef bile (bitter) or lime (sour), chili powder, and roasted rice. Natural sweet beef flavor.

Minced beef 'Koi' (a type of spicy salad), stir-fried until cooked. Fragrant with beef and seasonings. Rich flavor.

Ant eggs, a rare seasonal ingredient, seasoned as a spicy salad or 'Yum'. Ant eggs have a creamy, bursting-in-your-mouth flavor, combined with a zesty dressing.

Crispy fried chicken skin, lightly seasoned, chewy and delicious. Perfect for snacking or as a side dish with Som Tum.

Crispy fried pork skin. A popular side dish that must accompany Som Tum, adding a crunchy texture.

White rice flour noodles, soft and smooth. Eaten with Som Tum or Larb to cut through the spiciness.

Hot steamed sticky rice, served in a bamboo container. Best eaten by hand with Isaan food.

Steamed Jasmine rice. For those who prefer to eat rice with side dishes.

Premium lager beer from the Netherlands. Smooth taste, with a hoppy aroma.

Thai lager beer. Rich, distinctive flavor, with soft foam.

Popular Thai beer. Smooth, easy-drinking taste. Suitable for all occasions.

Refreshing Thai beer with an amber color. Pairs well with spicy food.

Large 1 Liter soft drink, suitable for sharing among many people.

Regular size soft drinks, available in various flavors such as Cola (Black), Strawberry (Red), Cream Soda (Green), and Orange. Refreshingly fizzy.

Clean bottled drinking water.

Ice in a bucket for scooping into glasses.

Plain ice in a glass

285 blended spirits, round bottle (700ml). Smooth taste.

Hong Thong blended spirits, flat bottle (350ml).

Good quality Thai brandy, flat bottle. Smooth and fragrant taste, popular.