สะเลเต 3 Salayte Restaurant

River prawns stir-fried with salt, pepper, and garlic. The prawns are typically deep-fried first for a crispy texture before being tossed in the savory seasoning. Salty, spicy, and aromatic.

Deep-fried prawns topped with a sweet and sour tamarind sauce. Often garnished with fried shallots and dried chilies. A classic Thai dish balancing sweetness, tanginess, and the rich taste of prawns.

Shrimps baked or stir-fried with salt and sometimes butter for richness. Simple preparation highlighting the natural sweetness of the shrimp.

Glass noodles baked in a clay pot with shrimps, ginger, garlic, celery, and soy sauce. The noodles absorb the savory sauce and shrimp flavors. Aromatic and comforting.

Large river prawns grilled over charcoal. Served with a spicy seafood dipping sauce. The head fat is rich and creamy, considered a delicacy.

Squid (often with roe) steamed in a zesty lime, garlic, and chili broth. Sour, spicy, and very refreshing. Served hot, often in a fish-shaped metal pan with a flame underneath.

A mixed seafood curry custard steamed inside a young coconut. Contains fish, squid, and shrimp in a red curry mousse with coconut milk. Creamy, aromatic, and mildly spicy.

Oysters cooked in a sticky, starchy egg batter, served on a sizzling hot plate. Soft and gooey texture compared to a crispy omelet. Served with chili sauce.

A platter of Northeastern Thai appetizers, typically including items like fermented pork sausage (sai krok Isan), dried beef or pork, peanuts, ginger, and vegetables.

A coconut milk-based dip made with minced pork and crab meat (lon pu). Sweet, savory, and creamy. Served with fresh vegetables for dipping.

Pork spare ribs cooked in a sauce with five distinct flavors (typically sweet, sour, salty, spicy, and bitter/savory). Usually deep-fried or braised until tender.

Pork spare ribs baked or braised, served over green jade noodles (ba mee yok). A hearty dish combining meat and noodles.

Crispy fried fluffy catfish meat stir-fried with salted egg yolk. A rich, savory, and textural dish. Great with rice.

Minced shrimp meat fried until fluffy and crispy, then stir-fried with salted egg. Savory and rich.

A spicy salad made with semi-cooked river prawns, lemongrass, mint, chilies, and chili paste. Vibrant, spicy, and herbal.

Similar to the prawn salad but using smaller shrimps and including young coconut meat for texture and sweetness.

A clear, spicy curry made without coconut milk. Contains chewy fish balls (made from clown featherback fish) and various herbs like fingerroot (krachai) and green peppercorns. Very spicy and aromatic.

Jungle curry prepared with fresh shrimps. Spicy, herbal, and light (no coconut milk).

A sour orange curry (kaeng som) featuring acacia leaf omelet squares (cha-om kai) and shrimps. The broth is tangy from tamarind and slightly sweet.

Grilled pork steak marinated with Northeastern Thai (Isan) spices. Served with a spicy jaew dipping sauce and fresh vegetables.

Grilled beef steak with Isan-style marinade. Savory and smoky, served with spicy dipping sauce.

Fresh raw oysters served with traditional Thai condiments: chili paste, fried shallots, garlic, lime, and acacia leaves. Eat by combining everything for a burst of flavor.

Raw shrimps soaked in fish sauce, topped with garlic, chilies, and bitter melon slices. Spicy and refreshing.

Whole snakehead fish coated in a thick layer of salt and grilled. The salt crust keeps the meat moist and flavorful. Served with spicy dipping sauce.

Steamed snakehead fish served with 'jaew', a dried chili dipping sauce, and plenty of blanched vegetables. A healthy and spicy Isan dish.

Deep-fried snakehead fish dressed in a spicy Isan-style 'Nam Tok' salad with roasted rice powder, chilies, mint, and lime.

Deep-fried snakehead fish topped with a spicy salad containing herbs, lemongrass, ginger, cashew nuts, and lime.

Fried snakehead fish served with a traditional herbal sauce and an assortment of local vegetables.

Fried snakehead fish covered in crispy fried herbs like lemongrass and kaffir lime leaves.

Steamed snakehead fish in a soup flavored with pickled plums (ume), ginger, and pork belly. Sour, salty, and savory.

Deep-fried giant gourami fish served with a spicy, tangy dressing.

Deep-fried giant gourami topped with crunchy fried garlic. Served with chili sauce.

Deep-fried giant gourami garnished with crispy fried lemongrass floss.

Blanched slices of redtail catfish served with a spicy seafood dipping sauce. The fish has a firm, meaty texture.

Steamed redtail catfish served with Isan-style chili dip (jaew) and vegetables.

Salt-crusted grilled red tilapia served with vermicelli noodles, fresh herbs, and leafy greens for wrapping. Accompanied by spicy peanut sauce and seafood sauce.

Deep-fried snakehead fish served in a hot and sour curry soup (kaeng som) with vegetables, often served in a fish-shaped hot pot.

Salt-crusted grilled sea bass. Moist white meat with a savory touch from the salt.

Steamed sea bass in a lime, garlic, and chili broth. A classic Thai seafood dish known for its bold sour and spicy flavors.

Steamed sea bass with soy sauce, ginger, and scallions. Savory and mild.

Deep-fried sea bass topped with a three-flavored sauce: sweet, sour, and spicy.

Deep-fried sea bass served with a tamarind-based sauce or salad.

Deep-fried sea bass marinated in premium fish sauce, often served with a mango salad on the side. Savory and crispy.

Small freshwater shrimps deep-fried whole with salt and pepper. Crunchy and can be eaten shell and all. Excellent snack.

Marinated and deep-fried duck beaks. Chewy, crispy, and flavorful. A popular accompaniment to drinks.

Pork intestines boiled then deep-fried until crispy outside and chewy inside. Served with garlic.

Beef strips marinated, sun-dried, and then deep-fried. Chewy and savory, similar to beef jerky but juicier.

Pork strips marinated, sun-dried, and deep-fried. Sweet and savory.

Frog legs deep-fried with garlic and pepper. Tastes similar to chicken but with a more delicate texture.

Chicken pieces fried with a mix of Thai herbs. Aromatic and crispy.

Chicken cartilage (knees) fermented for a sour tang, then deep-fried. Crunchy and sour.

Pork ribs fermented with sticky rice and garlic, then deep-fried. Sour and savory.

Pork fallopian tubes deep-fried with garlic. Crunchy texture.

Spicy fish cakes made from kneaded fish paste, red curry, and long beans. Chewy and flavorful.

Patties made from minced shrimp coated in breadcrumbs and deep-fried. Crispy outside, tender inside. Served with plum sauce.

Shrimps battered and deep-fried tempura-style. Often served with sweet chili sauce.

Squid rings battered and deep-fried. Crispy calamari.

Thai-style omelet with minced pork. Crispy edges and fluffy center. Eaten with chili sauce.

Thai-style omelet with minced shrimp.

Thai-style omelet with fresh oysters.

Squid sun-dried to concentrate flavor and then deep-fried. Chewy and savory.

Winged bean salad with coconut milk, chili paste, minced pork, and seafood. Creamy, spicy, and crunchy.

Spicy salad made with raw or preserved crab and green mango shreds. Very sour and spicy.

Crispy battered morning glory served with a separate spicy salad dressing containing minced pork and shrimp.

Grilled long eggplant salad with minced pork and shrimp. Smoky, soft eggplant with a tangy dressing.

Grilled beef slices tossed with lime, chilies, tomatoes, and herbs. Spicy and zesty.

Grilled pork neck tossed in spicy salad dressing. The pork is tender and fatty.

Spicy salad made with beef tripe. Chewy and spicy.

Crispy fried catfish floss served with a tangy green mango salad.

Mixed seafood (shrimp, squid, fish) in a spicy lime dressing.

Glass noodle salad with seafood, minced pork, and spicy lime dressing.

Blanched cockles tossed in a spicy salad dressing with lemongrass and mint.

Fresh oysters in a spicy dressing with herbs and chili paste.

Spicy salad focusing on crunchy cashew nuts.

Spicy salad with sliced bitter melon. Bitter and spicy.

Spicy salad with Vietnamese-style pork sausage slices.

Salad containing three crispy ingredients (often crispy fish maw, dried squid, and cashew nuts).

Spicy salad with blanched enoki mushrooms and minced pork.

Boiled pork slices topped with a spicy garlic and lime dressing. Zesty and tender.

Mixed seafood salad dressed with 'pla ra' (fermented fish sauce), giving it a strong, savory, and pungent flavor typical of Isan cuisine.

Raw shrimp salad with fermented fish sauce.

Raw blue crab salad with fermented fish sauce.

Cockle salad with fermented fish sauce.

Sliced pork salad with fermented fish sauce.

Pork sausage salad with fermented fish sauce.

Salted egg salad with fermented fish sauce.

Additional blue crab for salads.

Extra 4 fresh shrimps

Additional cockles.

Additional plate of sliced pork.

Additional pork sausage.

Additional salted egg yolks (4 pieces).

Additional boiled egg.

Additional konjac noodles.

Belgian wheat beer.

Rosé wheat beer with fruit flavor.

Belgian pilsner.

American lager.

German wheat beer.

Thai lager beer on tap.

Pale lager beer on tap.

Sparkling soda with blueberry syrup.

Sparkling soda with Blue Hawaii syrup.

Sparkling soda with kiwi syrup.

Sparkling soda with orange syrup.

Sparkling soda with pineapple syrup.

Sparkling soda with strawberry syrup.

Sparkling soda with lemon syrup/juice.

Blended ice drink with strawberry flavor.

Blended ice drink with mixed berries.

Blended ice drink with blueberry flavor.

Mango Smoothie

Blended ice drink with coconut.

Fresh coconut water served in the shell or glass.

Blended ice drink with passion fruit.

Blended ice drink with lychee.

Blended ice drink with orange.

Freshly squeezed orange juice.

Blended ice drink with lemon/lime.

Freshly squeezed lime juice with syrup.

Watermelon Smoothie