Tam Mua Samyan Mitrtown Branch

A large Som Tum platter that includes a variety of side dishes in one tray. It consists of a spicy Som Tum, Khanom Jeen, pork crackling, boiled egg, and fresh vegetables. Suitable for sharing, with a complete flavor profile: spicy, sour, salty, and sweet.

Spicy Som Tum served with fragrant grilled pork neck. The pork is tender with streaks of fat, which helps to balance the spiciness of the Som Tum, offering a variety of textures in one bite.

Spicy Som Tum mixed with Khanom Jeen noodles. The Som Tum dressing seeps into the noodles, creating a rich, savory, and intense flavor. A popular dish for those who love fish sauce.

A large Khanom Jeen set for 2-3 people, served with 2 types of curry: a mellow coconut milk curry and a spicy jungle curry. Comes with fresh vegetables and various side dishes.

Fresh Khanom Jeen noodles topped with a rich coconut milk curry sauce, made from finely pounded fish, curry paste, and coconut milk. It has a sweet and savory taste, fragrant with curry spices, not too spicy, and easy to eat.

Khanom Jeen served with a special Nam Ya Pa sauce. The sauce is made without coconut milk, emphasizing herbal flavors and fish sauce. It has a spicy, intense, and fragrant taste with galangal.

Crispy fried shrimp crackers, thin, golden yellow, salty and savory taste, fragrant with shrimp. Suitable for snacking or eating with Som Tum to balance the spiciness.

Crispy fried pork skin, bite-sized pieces, enjoyable to chew, slightly salty and savory. Adds a crunchy texture when eaten with Som Tum or Khanom Jeen.

Shelled acacia seeds, with a nutty and slightly astringent taste and a unique aroma. Often sprinkled on Som Tum to add richness and texture.

Salt-cured duck egg, salty egg white and rich, runny yolk. Often eaten with Som Tum to cut through the spiciness and enhance the overall flavor.

Preserved egg with a beautiful golden color, bouncy texture, savory and uniquely fragrant taste, not pungent, easier to eat than regular preserved eggs.