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Spicy Southern Thai yellow or sour curry. Sour and hot, seasoned with curry paste mixed with turmeric, containing fresh sea bass and crisp taro stems that absorb the curry well. Served with hot steamed rice.

A unique Southern Thai curry made from fermented fish, boiled with spicy and salty curry paste, containing grilled fish and various vegetables. No coconut milk is used. Rich and satisfying flavor.

Beef curry with stink beans (a type of stink bean). Spicy and rich coconut milk curry, balanced by the crunchy texture and unique pungent aroma of the stink beans. The beef is braised until tender.

Rich curry with Southern curry paste and coconut milk, containing tender pork ribs that have been simmered to perfection. A mellow spicy, rich, salty, and sweet flavor.

Coconut milk curry with fresh shrimp and mixed vegetables, seasoned with shrimp paste and pepper. Sweet, rich, and salty flavor, fragrant with herbs. Not too spicy, easy to drink.

Pork belly braised with spices, soy sauce, and coriander roots, garlic, and pepper until the meat is melt-in-your-mouth tender. Rich sweet and salty flavor. A famous dish of the Chinese-Thai community in the South.

Fresh squid stir-fried with squid ink, seasoned to a mellow sweet and salty flavor. The squid is bouncy and crisp. The black sauce has a unique rich aroma. Delicious when mixed with rice.

A popular Southern Thai dish. Fresh stink beans stir-fried with good quality shrimp paste and fresh shrimp. A strong salty and spicy flavor, fragrant with shrimp paste and stink beans. Pairs well with steamed rice.

Pork belly cut into bite-sized pieces, stir-fried with shrimp paste until dry and flavorful. Salty, rich, and fragrant with shrimp paste. Crispy outside, tender inside. Enjoyable to eat.

Minced pork larb, stir-fried until cooked and fragrant, seasoned with chili powder, toasted rice powder, lime, and fish sauce. A zesty, sour, spicy, salty flavor, fragrant with toasted rice and herbs. Served with fresh vegetables.

Stir-fried glass noodles with three types of aromatic vegetables (usually stink beans, cha-om, and pickled garlic), seasoned to perfection with egg. A unique flavor that appeals to those who enjoy strong-smelling herbs.

Young Melinjo leaves (a Southern local vegetable) stir-fried with chicken eggs. Melinjo leaves have a slightly sweet, nutty flavor, not bitter. Stir-fried to the right dryness. Mellow flavor, easy to eat, suitable for all ages.

Crispy and fresh garlic chives, cut into sections, stir-fried over high heat with pork liver, seasoned with oyster sauce. A mellow sweet and salty flavor. The pork liver is tender and juicy, not tough, complementing the crispiness of the garlic chives.

Whole sea bass fried until golden and crispy, topped with a special mellow sauce (Grandma's sauce). The fresh, sweet fish meat is delicious with the flavorful sauce.

Whole fresh sea bass fried in hot oil until crispy outside and tender inside, topped with fragrant fried garlic. Lightly seasoned. Served with chili sauce or seafood dipping sauce.

Threadfin sea bream marinated with turmeric and pounded garlic, fried until golden and crispy. Can be eaten whole (or almost whole). Fragrant with turmeric and a delicious salty and rich flavor.

Water spinach or mixed vegetables battered and fried until fluffy and crispy. Served with a zesty salad dressing containing minced pork and shrimp. Sour, sweet, and spicy flavor. A snack or appetizer.

Tender, fatty grilled pork neck, grilled until fragrant. Tossed with a spicy salad dressing, containing toasted rice powder, chili powder, lime, and herbs. Zesty flavor, fragrant with grilling aroma.

Also known as Nam Chup Yum. A local chili dip made by slicing and mixing ingredients (boiled shrimp, chili, shallots, shrimp paste) instead of pounding. Sour, salty, spicy flavor with chunks of shrimp. Served with fresh vegetables.

A coconut milk-based relish dip, with plenty of seafood (like shrimp, crab). Sweet, rich, and salty flavor, fragrant with coconut milk and herbs. Served with various fresh vegetables.

Rice noodles served with Southern crab curry. Rich curry paste flavor, rich coconut milk, chunks of crab meat, and betel leaves. Spicy, rich, and fragrant flavor.

Local noodles from Pak Phanang district. Soft noodles stir-fried with a sauce made from coconut milk and curry paste. Rich flavor, predominantly sweet, followed by salty and slightly spicy. Beautiful and appetizing color.