Alek Ratchawong Phothananalai @ Chokchai Ruammitr Liang Fa

Fish maw soaked until soft, stir-fried dry with eggs, bean sprouts, and spring onions. Well-balanced flavor, fragrant wok aroma, with a chewy and tender texture of fish maw.

Chilled appetizer consisting of thinly sliced pork leg and jellyfish, pre-seasoned. Offers a variety of textures when eaten together.

Crispy jellyfish, tossed with fragrant sesame oil and sprinkled with white sesame seeds. Slightly salty, fragrant, and nutty.

Shrimp rolls made from minced shrimp, wrapped in tofu skin and fried until golden brown and crispy. The inside is springy and sweet. Served with plum sauce.

Crab meat dumplings, wrapped in crispy fried tofu skin. Well-balanced flavor, fragrant with crab meat. Served with plum sauce.

Wonton wrappers filled with pork or shrimp, deep-fried until golden brown and crispy. Enjoyable as a snack, served with sweet dipping sauce.

Spring roll wrappers filled with shrimp and glass noodles, fried until golden brown and crispy. Crispy outside, tender inside.

Unfried spring rolls. Soft wrappers filled with Chinese sausage, tofu, shredded egg, and vegetables, drizzled with a sweet and savory sauce.

Pork entrails, thoroughly cleaned, fried until very dry and crispy. Enjoyable to chew, no gamey smell. Served with sweet soy sauce.

Shanghai noodles, which are clear and chewy, seasoned or tossed in a zesty dressing.

Thick rice noodles wrapped around a filling of minced pork, tofu, and seasonings, steamed until hot, and drizzled with a sweet and savory soy sauce.

Fresh shrimp marinated in seasoned fish sauce, served with fresh garlic, bird's eye chilies, and a spicy seafood dipping sauce.

Shrimp blanched to perfection, drizzled with a spicy and sour dressing. Fragrant with real lime and minced garlic.

Crispy fried cashew nuts, tossed with fresh chilies, shallots, and spring onions. A full spectrum of nutty, salty, and spicy flavors.

A salad featuring three types of crispy fried ingredients (e.g., fish maw, dried squid, cashew nuts) tossed in a zesty dressing.

Tender blanched fish maw, tossed with herbs, chili, and lime juice. A refreshing sour and spicy flavor.

Crispy jellyfish, tossed in a spicy Thai style dressing, fragrant with lime and chili.

Fresh oysters, tossed with chili paste, Sesbania grandiflora, and salad dressing. Sweetness from the oysters and intensely spicy.

Fresh squid, blanched to perfection, tossed with celery, onion, and a zesty dressing.

Mixed seafood salad, including shrimp, squid, and other seafood, seasoned with a spicy and sour Thai recipe.

Chewy glass noodles, tossed with minced pork, dried shrimp, and various vegetables. A well-balanced sour, salty, and spicy flavor.

Fish maw stir-fried dry in a wok with eggs and bean sprouts. Fragrant wok aroma, with a tender and perfectly dry texture.

Shark's fin braised in a rich red soup, fragrant with Chinese wine and premium seasonings. Served hot.

High-quality thick shark's fin slices, braised in a well-balanced red sauce, fragrant with cognac for an added touch of luxury.

Shark's fin slices braised until tender in a rich red soup. Perfect for sipping hot.

Shark's fin and crab claws braised together in a clay pot to retain heat and allow flavors to meld.

Shark's fin soup with fresh sweet crab meat. Well-balanced flavor, smooth and easy to swallow.

Soup simmered from conpoy (dried scallops) for a natural sweet and fragrant flavor, with tender fresh fish maw.

Abalone mushroom slices, pan-fried or lightly fried, seasoned to perfection. A satisfying chewy texture.

Abalone mushroom slices stir-fried with shiitake mushrooms and oyster sauce. Salty and sweet flavor, fragrant with mushrooms and sauce.

Whole pigeon fried until the skin is beautifully crispy and golden brown. The meat inside is tender and juicy, with a subtle hint of spices.

Pigeon stewed with Chinese herbs until tender. The soup is fragrant with Chinese herbs and is nourishing.

Pigeon baked in a sauce with red wine, making the meat tender and uniquely fragrant.

Pigeon baked in a clay pot with spices. The intense heat makes the meat tender and fragrant.

Pigeon baked and served with Chinese broccoli or seasonal vegetables, drizzled with a well-balanced sauce.

Pigeon baked and coated in oyster sauce. Salty and sweet flavors penetrate the meat.

Pigeon marinated with salt and spices, then roasted. Crispy skin, perfectly salty and savory.

Minced pigeon stir-fried with crisp fresh asparagus. Deliciously crisp, well-balanced flavor.

Minced pigeon stir-fried with seasonings, served with crisp iceberg lettuce (pigeon lettuce wraps).

Chicken stir-fried with cashew nuts, dried chilies, and seasoning sauce. A three-flavor taste: salty, sweet, and slightly spicy.

Chicken wings marinated and roasted in red wine sauce. Meat is tender and falls off the bone, fragrant with wine and spices.

Salt-baked chicken with beautiful golden skin. Salty and savory, with tender and juicy meat.

Cooked chicken chilled in seasoned Chinese wine. Tender and springy chicken, fragrant with Chinese wine.

Tender beef fillet seasoned in Hong Kong style. Rich flavor, melt-in-your-mouth texture.

Beef stir-fried with crisp fresh asparagus, seasoned with a special sauce. Fragrant and delicious.

Beef quickly stir-fried in oyster sauce with vegetables and seasonings. Salty, sweet, and well-balanced flavor, tender meat.

Whole suckling pig roasted until the skin is crispy and beautifully red. Served with sweet sauce and mantou.

Pork tenderloin fried with garlic and pepper. Fragrant with fried garlic, salty and savory.

Mixed stir-fry with pork, kidney, and fresh asparagus, seasoned to perfection.

Pork liver, cut into bite-sized pieces, fried with garlic and pepper. Tender liver, not tough, fragrant with garlic.