Toh-Plue

Deep-fried potato strips, golden and crispy. A classic savory snack served with ketchup or chili sauce.

Sliced onion rings dipped in batter and deep-fried. Crispy on the outside and sweet on the inside.

Fried sticks of sweet potato. Offers a natural sweetness with a crispy texture.

Whole shrimps wrapped in crispy pastry sheets and deep-fried. Served with a sweet plum or chili dipping sauce.

Shrimp coated in batter or breadcrumbs and fried until golden. Crunchy and savory.

Thai-style deep-fried shrimp patties (Tod Mun Goong). Made with minced shrimp and coated in panko breadcrumbs, offering a bouncy texture.

Thai fish cakes (Tod Mun Pla) made with red curry paste and kaffir lime leaves. Chewy, spicy, and savory. Served with cucumber relish.

Pork belly with a blistered, crackling skin and juicy meat. Served with a dipping sauce to cut the richness.

Deep-fried chicken wings topped with crispy fried lemongrass threads. Aromatic and savory.

Grilled marinated chicken skewers served with peanut sauce and cucumber relish (ajad). Sweet, savory, and nutty.

Deep-fried bean curd skin rolls filled with crab meat (Hoi Jo). Crispy on the outside with a soft, savory filling.

Marinated pork neck grilled over charcoal (Kor Moo Yang). Tender with a smoky flavor, served with spicy tamarind dipping sauce (Nam Jim Jaew).

Sliced grilled beef, often cooked medium-rare (Crying Tiger). Served with a spicy and sour dried chili dipping sauce.

Deep-fried German-style pork knuckle with crispy skin. Served with prawn crackers and dipping sauces.

Fermented pork sausage from Northeast Thailand. Sour, garlic-heavy, and grilled until casing is crisp. Served with ginger, cabbage, and chilies.

A refreshing mixed salad, likely featuring seafood and tropical fruits with a spicy dressing.

Classic green papaya salad (Som Tum) topped with crunchy crispy pork belly. A mix of spicy, sour, sweet, and savory flavors.

Fresh raw shrimp soaked in premium fish sauce, served with garlic, chilies, and bitter melon (Goong Chae Nam Pla). Spicy and refreshing.

Traditional Thai papaya salad with dried shrimp and roasted peanuts (Som Tum Thai). Spicy, lime-sour, and slightly sweet.

Green papaya salad served with fresh boiled shrimp. A lighter, seafood-focused version of the classic Som Tum.

Papaya salad mixed with salted duck egg. The rich, salty egg balances the spicy and sour dressing.

Salad made with shredded green mango, dried shrimp, and cashew nuts (Yum Mamuang). Tart, crunchy, and spicy.

Spicy green mango salad topped with slices of crispy pork belly. Provides a contrast of tart fruit and rich, fatty meat.

Spicy minced pork salad seasoned with lime juice, fish sauce, chili flakes, and toasted rice powder. Fresh and herbaceous with mint.

A mild, clear broth with soft egg tofu, minced pork balls, and vegetables. Comforting and non-spicy.

Tom Kha Gai. A rich and creamy soup made with coconut milk, galangal, lemongrass, and chicken. Sour and savory with a hint of sweetness.

A famous Thai curry made with green chili paste, coconut milk, eggplant, and sweet basil. Moderately spicy and aromatic.

Green curry prepared with tender sliced beef. Creamy, spicy, and rich with coconut milk.

A rich, mild curry with Persian influence, containing potatoes, onions, and peanuts. Sweet, savory, and tangy with tamarind.

A gourmet red curry featuring roasted duck, tomatoes, pineapple, and lychee. The fruit adds a unique sweetness to the spicy curry.

World-famous Thai spicy and sour prawn soup with lemongrass, galangal, kaffir lime leaves, and chili paste.

A loaded instant noodle soup (Mama noodles) in creamy Tom Yum broth, packed with seafood and pork. Spicy and hearty.

A clear, spicy seafood soup (Po Tak) with hot basil and chilies. Sour, spicy, and very aromatic.

Spicy pork spine soup served with a mountain of green chilies. The meat on the bone is tender, and the broth is intensely sour and spicy.

Pork spine soup in a creamy Tom Yum broth. Combines the tender meat of Leng Zaap with the rich, herbal flavors of Tom Yum.

Stir-fried rice noodles with shrimp, eggs, peanuts, tofu, and bean sprouts in a tamarind sauce. Sweet, sour, and savory.

Pad Thai topped with crunchy crispy pork belly instead of the traditional shrimp. A hearty variation.

Classic Pad Thai noodles stir-fried with tender chicken breast pieces.

Pad Thai loaded with mixed seafood like squid, shrimp, and mussels.

Stir-fried rice noodles with pork slices in the classic tamarind Pad Thai sauce.

Vegetarian-friendly Pad Thai highlighting fried tofu cubes.

Fried rice stir-fried with pineapple chunks, curry powder, raisins, and cashew nuts. Served in a hollowed-out pineapple shell.

Northern Thai curry noodle soup with a chicken drumstick. Rich coconut curry broth topped with crispy egg noodles, lime, and pickled mustard greens.

Northern Thai curry noodle soup served with tender beef. Creamy, spicy, and aromatic.

A dark German lager. Malty, smooth, and slightly sweet with notes of roasted grain.

An India Pale Ale from China. Hoppy with citrus notes and a bitter finish.

A dark stout beer with roasted malt flavors, coffee notes, and a creamy texture.

A strong stout from Sri Lanka. Rich, dark, and sweet with hints of chocolate and coffee.

A hazy New England IPA. Juicy and fruity with strong hop character but low bitterness.