Aishah Shop

Thai glass noodle salad (Yum Woon Sen). Chewy clear noodles tossed with lime juice, fish sauce, chilies, and herbs. A refreshing, spicy, and sour appetizer.

A classic Thai spicy salad (Yum) featuring your choice of meat dressed in a zesty lime and chili sauce. Fresh, tangy, and packed with herbs.

A unique salad featuring crispy fried eggs tossed with a spicy and sour dressing. Savory, textural, and flavorful.

Roasted cashew nuts tossed with Thai herbs, chilies, and lime dressing. A crunchy and savory snack or appetizer.

Sliced beef mixed with a fiery lime and chili dressing. A popular 'gap klaem' (drinking snack) with intense savory and spicy flavors.

Canned sardines in tomato sauce elevated with fresh herbs, chilies, and lime juice. A beloved simple Thai dish with a sweet, sour, and spicy profile.

Simply steamed fresh seafood served with a signature Thai green dipping sauce (Nam Jim Seafood) made from garlic, chilies, and lime. Clean and zesty.

Thai-style fried rice with egg, onions, and your choice of meat or vegetable. Seasoned with soy sauce and served with lime and cucumber.

A single serving of steamed jasmine rice. Soft and fragrant, essential for pairing with main dishes.

A large bowl of steamed jasmine rice, suitable for sharing.

Rice fried directly with holy basil sauce and meat. Every grain is coated in the spicy, aromatic basil flavor.

Stir-fried holy basil with meat served over steamed rice. A quintessential Thai street food dish known for its aromatic basil and chili kick.

Pad See Ew. Wide rice noodles stir-fried with soy sauce, egg, and vegetables. Savory with a hint of sweetness and wok char.

Stir-fried instant noodles with vegetables, egg, and meat. A popular and comforting street food dish with savory flavors.

Thai-style Sukiyaki soup with glass noodles, vegetables, egg, and a flavorful sesame-bean curd sauce. Served hot.

Stir-fried glass noodles with vegetables, egg, and Suki sauce, served without broth. Intense flavors of sesame and fermented bean curd.

Wide rice noodles covered in a thick, savory gravy made from stock and soy bean paste, served with Chinese kale and meat.

Khao Tom. A comforting soup with boiled rice, ginger, garlic, and fresh herbs. Light yet satisfying.

Stir-fried dish featuring aromatic black pepper sauce, bell peppers, and onions. Slightly spicy and very savory.

Meat fried with plenty of garlic and pepper. A simple but delicious dish with crispy garlic bits.

Stir-fry with crunchy cashew nuts, dried chilies, onions, and vegetables in a savory sauce. Texturally rich and flavorful.

Northeastern Thai minced meat salad seasoned with roasted rice powder, lime, chili, and mint. Spicy, tart, and aromatic.

Stir-fried seasonal mixed vegetables in a light oyster and soy sauce. Crunchy, healthy, and savory.

Stir-fried Chinese kale (gailan) with garlic and chili. Often served with crispy pork or salted fish (Fish Salt).

Pad Pak Boong. Stir-fried water spinach with garlic, chili, and soybean paste. A famous Thai vegetable dish with intense flavor.

Fresh mushrooms stir-fried in rich oyster sauce with garlic and spring onions.

Stir-fry with Thai roasted chili paste (Nam Prik Pao). A sweet, savory, and slightly spicy dish with a rich, dark sauce.

Yellow curry powder stir-fry with egg, onions, celery, and milk. Creamy, aromatic, and mild in spice.

Stir-fry with spicy red curry paste and green beans. A dry curry dish with bold heat and herbal flavors.

Stir-fry with salted egg yolks, giving the dish a creamy, rich, and savory texture with a distinct salty flavor.

Famous Thai green curry with coconut milk, eggplant, sweet basil, and chili. Slightly sweet, creamy, and spicy.

A rich coconut soup infused with galangal, lemongrass, and kaffir lime leaves. Creamy, sour, and fragrant.

A spicy, water-based curry (no coconut milk) packed with herbs and vegetables like bamboo shoots and green peppercorns. Very hot and aromatic.

Thai sour orange curry made with tamarind paste, vegetables, and usually fish or shrimp. A distinct sour and spicy flavor.

A clear, mild broth with soft tofu, glass noodles, and vegetables. A non-spicy, soothing option.

Stir-fried holy basil with meat, garlic, and chili. This version is likely a main dish portion without rice (a la carte).

Tom Yum Kung. The world-famous Thai spicy and sour prawn soup with lemongrass, galangal, kaffir lime, and chilies.

Spicy and sour soup loaded with mixed seafood (squid, shrimp, fish, mussels).

Spicy and sour soup with fish fillets.

Large serving of mixed seafood Tom Yum soup, perfect for sharing.

Tom Yum soup with tender chicken pieces.

Tom Yum soup with beef slices.

Vegetarian version of Tom Yum soup with mixed vegetables.

Deep-fried whole Sea Bass topped with crispy garlic. The fish is crispy on the outside and moist inside.

Fried Sea Bass served with a side of spicy and sour green mango salad.

Deep-fried fish covered in 'three-flavor' sauce: sweet, sour, and spicy chili sauce.

Kluay Buat Chi. Sliced bananas cooked in warm, sweetened coconut milk. A comforting traditional Thai dessert.

Bua Loi. Chewy taro balls served in sweet warm coconut milk. Creamy and delicious.