Ari Cafe & Bistro

A healthy dish featuring konjac 'rice' served with salmon. Konjac has a chewy, gelatinous texture and is a low-carb alternative to grains. Served with a Japanese-style sesame dressing.

Grilled crab paste (kani miso) served in a shell or small dish. Rich, savory, and full of umami flavor from the crab innards. Often eaten as a dip or topping for rice.

Konjac 'rice' topped with grilled chicken in teriyaki sauce. The sweet and savory soy-based glaze coats the tender chicken, contrasting with the bouncy texture of the konjac.

A traditional Thai appetizer known as Tangmo Pla Haeng. Fresh, juicy watermelon pieces are topped with a mixture of dried fish, sugar, and crispy shallots. A refreshing combination of sweet, savory, and fishy flavors.

Steamed white buns (bao) filled with savory pork. The buns are soft and fluffy, while the filling is tender and flavorful. Eaten as a handheld snack.

Rice stir-fried or served with a spicy seafood mix. Likely features prawns, squid, or fish with a strong chili kick. Savory and intense.

Savory cakes made from shredded daikon radish and rice flour, pan-fried until crispy on the outside and soft inside. Stir-fried with eggs, bean sprouts, and seasonings.

The restaurant's signature noodle dish. Likely contains a unique combination of broth, meats, and vegetables specific to the chef's recipe.

Steamed buns filled with tofu, offering a vegetarian alternative to pork buns. Soft, fluffy texture with a savory soy-based tofu filling.

Tender chicken stewed in a sweet and savory honey garlic sauce. Served with either steamed rice or egg noodles to soak up the rich gravy.

Glass noodles (vermicelli) baked in a pot with shrimp, ginger, pork belly, and peppercorns. The noodles absorb the savory sauce and aromatics. A classic Thai-Chinese dish (Goong Ob Woonsen).

A fusion dish combining Italian spaghetti with the flavors of Thai Tom Yum soup. Sour, spicy, and savory with herbs like lemongrass and galangal, topped with prawns.

Spaghetti stir-fried Aglio e Olio style with garlic, olive oil, dried chilies, and prawns. A dry pasta dish with savory and spicy notes.

Spaghetti stir-fried with garlic, dried chilies, and bacon. Salty, savory, and slightly spicy.

Spaghetti tossed with Sai Ua, a spicy herbal Northern Thai sausage. A fusion dish that blends the aromatic heat of the sausage with pasta.

Spaghetti coated in green basil pesto sauce and served with chicken. Nutty, herbaceous, and creamy.

Rich and creamy pasta with bacon, egg, cheese, and black pepper. A comforting classic Italian dish.

Spaghetti in a rich cream sauce mixed with shrimp roe (ebiko). The roe adds a popping texture and savory seafood flavor.

Spaghetti served with a meat-based tomato sauce made with beef. Savory, tangy, and hearty.

Creamy carbonara pasta served with salmon. Rich and indulgent.

Pasta in a pink sauce, typically a mix of tomato and cream, served with salmon. Mildly tangy and creamy.

Spaghetti stir-fried with Thai herbs, chili, and holy basil (Pad Kee Mao style). Very spicy and aromatic.

Rice topped with chicken in a thick, savory brown gravy (Khao Na Gai), served with a soft-boiled egg. Mild and comforting.

The classic Thai dish 'Pad Kra Pao'. Minced meat stir-fried with holy basil, garlic, and chilies, served over rice with a fried egg. Spicy, savory, and aromatic.

Pork stir-fried with pungent shrimp paste (kapi). Salty, savory, and deeply flavorful.

Fried rice flavored with tamarind paste, giving it a sweet and sour taste. Served with crispy fish and a boiled egg.

Fried rice mixed with chopped chinese kale and topped with crunchy pork cracklings/lard. Served with a boiled egg.

Rice stir-fried with Chinese black olives (Kana Sum Rong), which have a unique salty and savory flavor, mixed with minced pork. Dark in color and aromatic.

Fried rice containing chunks of Spanish mackerel fish. Savory and distinct fish flavor.

Mackerel simmered slowly in a soy sauce base until tender. Salty, sweet, and savory.

Steamed Thai Hom Mali rice. Fragrant, soft, and fluffy white rice.

Deep purple whole grain rice from Thailand. Chewy texture with a nutty flavor, rich in antioxidants.

Rice cooked in a clay pot with sweet Chinese sausage (lap cheong). The rice at the bottom often becomes crispy. Savory and sweet.

Rice vermicelli noodles in a clear soup served with bouncy pork meatballs. Light and clean flavor.

Shanghai-style noodles (often thick and clear green/white) served with a sour sauce and pork. Tangy and savory.

The restaurant's signature noodle dish. Likely features a unique broth and premium toppings.

Noodles stir-fried with pork, soy sauce, and vegetables (Pad See Ew style). Savory and slightly sweet with a charred aroma.

Yellow egg noodles served with minced pork and fish balls. Can be served dry or with soup. Springy noodle texture.

Thailand's famous stir-fried rice noodle dish. Flavored with tamarind, fish sauce, palm sugar, and peanuts. Served with pork or chicken. Sweet, sour, and savory.

Wide rice noodles stir-fried with chicken, often with egg and preserved squid (Kuay Teow Kua Gai). Savory and crisp.

Stir-fried noodles wrapped in or served with egg, topped with prawns and a sweet-sour tamarind sauce.

Classic Pad Thai served with fresh prawns. Rice noodles stir-fried with tamarind sauce, egg, tofu, and peanuts.