Sudha Pochana

Chicken wings marinated and deep-fried until crispy golden brown. Savory and juicy. Often eaten with sweet chili sauce.

Grilled pork skewers marinated with turmeric and coconut milk. Savory, sweet, and smoky. Served with rich peanut dipping sauce and pickled cucumber relish.

Fresh shrimp battered and deep-fried. Crispy exterior with tender seafood inside. Served with dipping sauce.

Green beans coated in batter and deep-fried. Crunchy texture. A simple savory snack or side dish.

Pieces of chicken deep-fried to a crisp. Savory and simple. Eaten as a main dish or appetizer.

Thai fish cakes (Tod Mun Pla) made from fish paste and red curry spice. Chewy texture with a spicy kick. Served with cucumber relish and crushed peanuts.

Pork ribs marinated in garlic and pepper, then deep-fried. Chewy and savory. Best eaten by hand.

Balls of seasoned crab meat (Hoi Jo), often wrapped in bean curd skin and fried. Crispy outside, soft inside. Dipped in sweet plum sauce.

Classic deep-fried potato strips. Salty and crispy. Served as a snack.

Crispy pastry rolls filled with vegetables and glass noodles. Crunchy texture. Served with sweet chili dipping sauce.

Marinated chicken chunks wrapped in pandan leaves and fried. The leaves impart a sweet, aromatic fragrance to the tender meat. Unwrap before eating.

Sliced pork neck or shoulder marinated and grilled over charcoal. Smoky, tender, and slightly sweet. Served with spicy tamarind dipping sauce (Nam Jim Jaew).

Sun-dried pork strips that are deep-fried (Moo Dad Deaw). Chewy and salty like jerky. Pairs well with sticky rice.

A famous Thai salad made from shredded unripe papaya, chilies, lime, and fish sauce. Spicy, sour, and sweet. Crunchy texture.

Spicy glass noodle salad with lime dressing, chilies, celery, and onion. Refreshing and tart with a spicy kick.

A spicy salad featuring boneless chicken feet tossed in chili and lime dressing. Crunchy and gelatinous texture.

Sliced grilled meat salad with roasted rice powder, chili, mint, and lime juice. Smoky, spicy, and sour. Typically eaten with sticky rice.

Isan-style minced meat salad with herbs, lime juice, chili flakes, and toasted rice powder. Savory, sour, and spicy.

Raw shrimp marinated in premium fish sauce, topped with garlic and chilies. Served with a spicy seafood dipping sauce. Fresh and intensely flavorful.

A rich, thick Thai red curry made with coconut milk, peanuts, and kaffir lime leaves. Salty, sweet, and nutty flavor profile.

A soup-like curry made with green chilies, coconut milk, eggplant, and sweet basil. Known for being sweet and spicy.

A milder curry heavily spiced with turmeric, giving it a bright yellow color. Contains potatoes and onions. Rich and creamy.

Spicy curry made with dried red chilies, coconut milk, bamboo shoots, and basil. Savory and aromatic.

A clear, mild broth with cabbage and meat. Soothing and non-spicy.

A clear, hot and sour soup flavored with lemongrass, lime, and chilies. A variant of Tom Yum.

Thailand's most famous soup. Spicy, sour, and aromatic with lemongrass, galangal, and kaffir lime leaves. Contains shrimp or seafood.

Tom Kha. A rich and creamy soup made with coconut milk, galangal, lemongrass, and lime. Mildly spicy and sour.

Thai-style sukiyaki soup with glass noodles, vegetables, egg, and meat in a flavorful broth. Served with spicy suki sauce.

Light, clear broth soup with glass noodles and wood ear mushrooms. Mild and savory.

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

Classic Thai stir-fry featuring holy basil, garlic, and fresh chilies. Spicy and aromatic.

Meat stir-fried with plenty of garlic and ground pepper. Savory and fragrant.

Deep-fried fish fillet topped with a sweet and tangy sauce containing vegetables like pineapple, tomatoes, and cucumber.

Stir-fried dish with pineapple, onions, tomatoes, and cucumber in a sweet and sour tomato-based sauce.

Stir-fry with roasted cashew nuts, dried chilies, onions, and bell peppers. Savory, nutty, and slightly sweet.

Small clams stir-fried with sweet and spicy roasted chili paste (Nam Prik Pao) and basil leaves. Rich and aromatic.

Thai stuffed omelet (Kai Yad Sai). A thin egg omelet folded over a filling of stir-fried minced pork and vegetables.

Stir-fried water spinach (Pad Pak Boong) seasoned with soybean paste, garlic, and chilies. Crunchy and salty.

Assorted seasonal vegetables stir-fried in oyster sauce. Crisp and savory.

Fresh cabbage stir-fried with oyster sauce and garlic. Simple, crunchy, and savory.

Stir-fried vegetable dish with oyster sauce.

Stir-fried Chinese broccoli (Kana) with oyster sauce and garlic. Crunchy stems and tender leaves.

Pad Kaprao served over steamed rice with a fried egg (Kai Dao). The stir-fry is spicy and aromatic with basil. A staple Thai one-dish meal.

Thai-style fried rice with egg, onions, and tomatoes. Served with lime wedge and cucumber.

Rice fried with savory shrimp paste, served with an array of sides: sweet pork, green mango, omelet strips, dried shrimp, and chilies. A complex mix of flavors.

Stir-fried glass noodles (clear noodles) with soy sauce, egg, and Chinese kale. Savory and slightly sweet.

Stir-fried wide rice noodles with soy sauce, egg, and Chinese kale. A popular street food with a savory soy flavor and chewy texture.

Thailand's iconic stir-fried rice noodle dish with tamarind sauce, egg, peanuts, bean sprouts, and chives. Sweet, sour, and savory.

Rice noodles served in a savory broth or dry. Typically garnished with meat, bean sprouts, and herbs.

Yellow wheat noodles served without broth (dry style), tossed in seasonings and oil. Served with meat and vegetables.

Drunken Noodles (Pad Kee Mao). Spicy stir-fried wide rice noodles with basil, fresh chilies, garlic, and vegetables. Very aromatic and spicy.

Sweet glutinous rice cooked with coconut milk, served with ripe, sweet mango slices and topped with mung beans. A classic Thai dessert.

A premium Thai lager beer. Full-bodied with a strong hop character.

A popular Thai lager beer known for its smooth and easy-drinking taste.

A famous Thai lager beer. Crisp and refreshing, often enjoyed with ice.

Fresh watermelon blended with ice. Sweet, hydrating, and cooling.

A pilsner-style beer originally from the Philippines. Rich flavor with a balanced bitterness.

Low-calorie light beer. Crisp and light-bodied.

International premium lager with a distinct mild bitterness and crisp finish.

Plain steamed jasmine rice. Soft and fluffy.

Bottled drinking water.

Carbonated water. Fizzy and refreshing.

Assorted carbonated soft drinks. Sweet and refreshing.

A bucket of ice for cooling drinks.