100 Mahaseth Ekamai

A classic Thai dipping sauce with a sour and spicy profile. Made with tamarind juice, fish sauce, and dried chili flakes. Perfect for cutting through the richness of grilled meats.

A Thai-inspired twist on the herb-based sauce. Features aromatic local herbs mixed with garlic and oil. Adds a fresh, herbal zest to dishes.

A pungent and savory dipping sauce featuring fermented fish (Pla-ra). Enriched with roasted aromatics like shallots and tomatoes. Offers a deep, umami-rich flavor characteristic of Isan cuisine.

The classic version of green papaya salad. Sweet, sour, and spicy with a crunch from peanuts and dried shrimp. A refreshing palate cleanser.

A bolder version of papaya salad using fermented fish sauce and salted field crabs. Salty, savory, and spicy with a strong aroma. A favorite for those who enjoy authentic Northeastern Thai flavors.

Dry-aged beef tongue that is grilled until tender and sliced thin. Served with aromatic seeds and a sweet-sour condiment. The texture is chewy yet yielding, with a concentrated beefy flavor.

A fusion snack featuring Sai Oua, a spicy herbal pork sausage from Northern Thailand. Topped with a relish made from green chilies (Nam Prik Num). Offers a smoky, spicy, and herbal taste profile.

Grilled flank steak served with seablite, a native salty vegetable, cooked in rich coconut cream. Seasoned with smoked chili for heat. A combination of savory beef, creamy vegetables, and spice.

Dried beef that has been grilled and pounded into fibrous threads. Seasoned with aromatic galangal and chili. Chewy and intensely savory, ideal as a snack with drinks.

Pork intestines prepared by braising, drying, and then deep-frying for a unique texture. Crispy on the outside and chewy inside. Served with a dipping sauce to balance the richness.

Deep-fried marinated pork belly served with a traditional dip containing giant water bug essence. The dip has a distinctive, pungent floral aroma. A bold dish for adventurous eaters.

Raw beef flank slices served sashimi-style. Accompanied by a bitter dipping sauce made with bile, a traditional Isan delicacy. Soft texture with a complex bitter-savory flavor profile.

Fried chicken seasoned with Mahwaen (Thai prickly ash). The spice provides a unique citrusy aroma and a mild numbing sensation similar to Sichuan peppercorns. Crispy and aromatic.