ร้านข้าวต้ม เฮงซีฟู้ดส์

Spicy and sour soup featuring sea bass belly and roe. The broth is aromatic with lemongrass, galangal, and kaffir lime leaves. Rich, savory, and tangy.

Spicy and sour soup with snakehead fish belly and roe. A traditional Thai delicacy with a robust, herbal broth.

Spicy soup made with field snakehead fish head. Known for its gelatinous texture and intense flavor from the fish bone broth.

Country-style spicy soup with snakehead fish. Often includes roasted herbs and dried chilies for a smoky, spicy profile.

"Drunkard's" style spicy snakehead fish soup. Extremely spicy and herbaceous with hot basil and fresh peppercorns.

Spicy and herbal soup with snakehead fish head, featuring strong flavors of chili, basil, and peppercorns.

Country-style spicy soup using snakehead fish head. A rustic dish with distinct herbal notes.

Red curry with river snails and wild betel leaves. The curry is coconut-based, rich, and creamy with an earthy aroma.

Jungle curry with snakehead fish. A clear, water-based curry (no coconut milk) that is very spicy and full of herbs like fingerroot and peppercorns.

Spicy jungle curry with chicken. A hot, non-creamy curry loaded with vegetables and Thai herbs.

Red curry with mussels and pineapple. A harmonious blend of savory curry paste and sweet-sour pineapple.

Stir-fried mussels with spicy herbs. Features fingerroot, peppercorns, and chilies for a sizzling, aromatic dish.

Blanched cockles served with spicy seafood dipping sauce. A simple dish highlighting the freshness of the shellfish.

Stir-fried cockles with roasted chili paste. Sweet, savory, and slightly spicy with a hint of basil.

Raw shrimp soaked in premium fish sauce, served with garlic, chilies, and bitter melon. A spicy and refreshing appetizer.

Spicy cockle salad with herbs. Tossed with lime juice, fish sauce, chilies, lemongrass, and mint.

Fresh cockles sold by weight (per 100g). Usually blanched or grilled.

Steamed mussels with lemongrass and basil. Served in a clay pot with spicy dipping sauce.

Spicy stir-fry with mixed ingredients (meat and vegetables) in red curry paste.

Spicy stir-fried wild boar. The meat has a chewy texture, cooked with strong herbs to mask gaminess.

"Drunkard's stir-fry" - a fiery dish with chilies, garlic, basil, and green peppercorns. Very spicy and aromatic.

Deep-fried Red Tilapia topped with crispy garlic. Served with a side of chili sauce.

Stir-fried snow peas. Crunchy and sweet, cooked with garlic and choice of meat.

Mixed vegetable stir-fry. A combination of seasonal vegetables cooked in savory sauce.

Stir-fried baby kale (Brussels sprout leaves). Tender and slightly crunchy, resembling kai-lan.

Stir-fried Chinese kale. A classic Thai vegetable dish, often paired with crispy pork or salted fish.

Stir-fried water mimosa. A unique vegetable with a chewy, spongy texture.

Stir-fried morning glory (water spinach). Crunchy stems and tender leaves cooked quickly with garlic, chilies, and soy bean paste.

Thai-style sukiyaki. Glass noodles and vegetables cooked in a broth or stir-fried, served with a signature spicy pink bean curd sauce.

Rice soup with broth. A comforting dish consisting of boiled rice served in a savory soup with ginger, garlic, and choice of meat.

Classic Thai spicy and sour soups. Tom Yum is lemongrass-based, while Poh Taek adds holy basil for a clearer, sharper heat.

A spicy, sour, and smoky soup made with roasted herbs, dried chilies, and tamarind juice, usually featuring smoked or fried fish.

A creamy coconut milk soup with galangal, lemongrass, and lime leaves. Mildly spicy and sour.

Rice topped with stir-fried pork in garlic and pepper sauce.

Rice topped with stir-fried holy basil, garlic, and chili. Thailand's most popular street food dish, savory and spicy.

Rice topped with meat stir-fried in red curry paste with long beans and kaffir lime leaves.

Rice topped with stir-fried fish in spicy herbal sauce (Phad Cha).

Rice topped with stir-fried shrimp in yellow curry powder sauce with egg, onions, and celery.

Rice topped with stir-fried squid with garlic and pepper.

Thai-style minced pork omelet served over rice. Crispy edges and fluffy center.

Fried rice flavored with Tom Yum paste, lemongrass, and lime leaves. Sour, spicy, and aromatic.

Wide rice noodles served with a savory thick gravy and chinese kale. A non-spicy, comforting dish.

Flat rice noodles stir-fried with soy sauce, egg, and kale. Savory with a smoky 'wok hei' flavor.

Fried rice with roasted chili paste, salted egg, and pork. A rich, sweet, and savory dish.