10 Corner Restaurant

A combination of spicy minced meat salad (Larb) and grilled meat salad (Nam Tok). Seasoned with lime juice, fish sauce, chili powder, and fresh herbs.

Thai spicy chicken salad, typically made with minced chicken tossed with lime, chili, roasted rice powder, and herbs.

Yum Woon Sen. Glass noodles tossed with minced pork, seafood, and a spicy sour dressing made from lime, garlic, and chilies.

Tom Saep. A spicy and sour clear soup made with crunchy pork cartilage, fragrant herbs like galangal and lemongrass, and roasted dried chilies.

A savory soup featuring beef entrails or fresh beef slices, simmered with herbs and spices for a rich flavor.

Likely 'Kaeng Om Kob', a spicy Isan-style herbal curry/soup with frog meat, dill, and local vegetables.

Likely 'Kaeng Om Gai', a fragrant herbal curry soup with chicken, flavored with dill and spicy pastes.

Likely a translation of 'Kaeng Om' (Om means saving). A spicy herbal soup from Northeastern Thailand typically made with meat and vegetables.

Likely 'Kaeng Om Moo', a spicy herbal soup with pork, dill, and other vegetables.

Thai-style grilled beef (Neua Yang), often marinated and served with a spicy dipping sauce (Nam Jim Jaew).

Charcoal-grilled pork intestines. Chewy on the outside and soft inside, served with a spicy dipping sauce.

Marinated pork grilled over charcoal. Savory and slightly sweet, often eaten with sticky rice.

Grilled liver, cooked to a creamy texture. Often seasoned or served with a spicy dip.

Yum Neua. Slices of grilled beef mixed with cucumbers, tomatoes, onions, and a spicy lime dressing.

A spicy salad featuring grilled meat tossed with herbs, lime, and chili.

Tom Yum Ruam Mit. A hot and sour soup with mixed seafood or meats, flavored with lemongrass, galangal, and lime leaves.

A spicy soup featuring rich and grainy fish eggs. The broth is sour and spicy to balance the richness.

Tom Yum Hua Pla. Spicy soup made with fish head, known for its gelatinous texture and deep flavor.

Tom Yum Goong. The famous Thai hot and sour prawn soup with aromatic herbs like lemongrass and kaffir lime leaves.

A variation of Tom Yum Goong emphasizing the fragrant lemongrass broth.

Tom Yum Pla Chon. Spicy and sour soup made with firm white meat of the snakehead fish.

Spicy soup with snakehead fish, offering a savory broth and tender fish chunks.

A spicy soup or curry dish from the boiled menu selection.

Classic Thai hot and sour soup (Tom Yum or similar), featuring fresh herbs and chili.

Kaeng Som. A distinctively orange sour curry made with tamarind paste, shrimp, and mixed vegetables.

Kaeng Som Cha-om Goong. Sour tamarind curry served with shrimp and squares of fried acacia leaf omelet.

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

A savory soup featuring pork stomach, often cooked with pickled greens or pepper.

Braised fish maw soup in a savory reddish-brown gravy, often containing blood jelly, quail eggs, and bamboo shoots.

Pad Pak Boong Fai Daeng. Crunchy water spinach stir-fried quickly on high heat with garlic, chili, and soybean paste.

Tender eggplant stir-fried with savory salted fish. The dish is aromatic and slightly salty.

Sea bass served in a pinkish-red soup (Yentafo style) made from fermented red bean curd, sweet and tangy.

Chicken wings coated in a flavorful red sauce, possibly sweet, sour, or spicy.

Pad Kiam Chai. Chewy pork stomach stir-fried with sour pickled mustard greens. A savory and tart dish.

Duck feet braised or stir-fried until tender and gelatinous, served with aromatic shiitake mushrooms.

A selection of grilled seafood items.

Pla Chon Pao. Whole snakehead fish grilled, often coated in a thick layer of salt to keep the meat moist.

Pla Sumlee Pao. Grilled cotton fish, a marine fish with firm white flesh.

Pla Tubtim Pao. Grilled red tilapia, usually salt-crusted and served with dipping sauces and vegetables.

Grilled mackerel. An oily fish with a rich, savory flavor.