Zabper Chiang Mai Noodles Red Soup • Khao Soi

Sweet and sour Thai papaya salad, mellow in taste, without fermented fish sauce, with dried shrimp and peanuts.

Thai papaya salad with added salted crab, offering a salty and rich flavor that contrasts with the sweet and sour dressing.

Papaya salad with salted crab, predominantly salty with sour and spicy notes.

Spicy Lao papaya salad, with cooked fermented fish sauce and salted crab, possessing a unique aroma.

Thai papaya salad mixed with fermented fish sauce, with a sweet and sour taste and the richness of fermented fish sauce.

Thai papaya salad served with a salted egg, the rich and salty flavor complements the papaya salad dressing.

Fermented fish sauce papaya salad with khanom jeen noodles, adding richness and satiety.

Uses cooked sweet corn instead of papaya, with a sweet, crisp, and refreshing taste, seasoned like Thai papaya salad.

Uses chopped cucumber instead of papaya, giving a crispy and juicy texture that pairs well with fish sauce.

Uses chopped unripe mango instead of papaya, with a predominantly sour, crispy, and delicious taste.

Shredded bamboo shoots boiled with yannang leaves, seasoned with toasted rice powder, chili powder, and herbs.

Papaya salad with fermented fish sauce and fresh, bouncy shrimp, with a spicy flavor.

Papaya salad made with seasonal mixed fruits, offering a fresh, sweet, and sour taste.

Papaya salad with firm pork sausage, pairs well with the spicy dressing.

Papaya salad with fermented oysters, offering a unique sour and salty taste.

Richly flavored papaya salad, containing bamboo shoots, shellfish, pickled vegetables, and mimosa seeds, with a strong spicy taste.

Papaya salad with perfectly blanched whelks, the sweetness of the whelk meat complements the papaya salad dressing.

Papaya salad with bite-sized pieces of grilled chicken, adding texture and protein.

Papaya salad topped with small crispy fish, offering a delightful crunchy texture.

A fusion dish combining papaya salad and bamboo shoot salad, with a rich and savory flavor.

Papaya salad with fresh, sweet, and juicy mantis shrimp, paired with a spicy dressing.

A papaya salad that combines various ingredients in one dish, generously loaded with toppings.

Miniature papaya salad served on a tray with various side dishes such as khanom jeen noodles, boiled eggs, and crispy pork rinds.

Original Khao Suan Kwang grilled chicken, marinated with spices until flavorful, grilled until the skin is crispy and dry, with tender meat, served with jaew dipping sauce.

Traditional Isaan home-style curry. The broth is seasoned with yannang leaves, offering a mellow taste and a hint of fermented fish sauce. Choose between mixed mushrooms or bamboo shoots.

Spicy chicken feet soup, intensely sour and spicy with bird's eye chilies, chicken feet stewed until tender.

Spicy and sour soup with pork ribs, intensely spicy and sour, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves.

Spicy and sour pork backbone soup (Leng) with large pieces of tender meat, the broth is intensely seasoned with fresh chilies and lime.

Isaan-style 'om soup' with dill and various vegetables, fragrant with herbs and fermented fish sauce.

Spicy jungle curry without coconut milk, fragrant with curry paste and wild herbs, intensely spicy.

Spicy shrimp tom yum, with a perfect balance of sour, salty, spicy, and aromatic tom yum herbs.

Tom Kha with coconut milk, mellow in taste, with a subtle aroma of galangal, not very spicy.

Spicy Isaan-style larb, seasoned with roasted chili powder, toasted rice powder, lime, and fish sauce, topped with mint.

Larb made with various mixed mushrooms instead of meat, suitable for vegetarians.

Glass noodle salad seasoned like larb, with toasted rice powder and chili powder, intensely spicy.

Khanom jeen noodles and pork sausage, seasoned with larb spices, fragrant with toasted rice powder.

Spicy beef larb, seasoned in the authentic Isaan style.

Pork liver, lightly boiled to a tender and sweet consistency, seasoned with spicy larb.

Grilled chicken made into larb, combining the aroma of grilled chicken with larb seasonings.

Grilled beef, sliced and seasoned Isaan-style larb, with a bit of sauce.

Fried pork larb balls, crispy on the outside and tender on the inside, fragrant with herbal spices.

Fried rice with curry powder, pineapple, and meat, with a sweet, fragrant, and mellow taste, topped with crispy pork floss and cashews.

Fried rice with tomato sauce, served with fried chicken, sausage, and a fried egg.

Stir-fried Jantaburi noodles with tamarind sauce, a sweet, sour, rich, and salty taste, with bean sprouts, chives, preserved radish, and roasted peanuts.