Baan Ice, Thonglor Branch

Grade A / Grade S (Special) Jumbo I've visited Cha-am many times, and once, during a heavy downpour, I had to stop at a small food stall. Feeling cold and hungry, the kind owner kindly stir-fried crab meat with rice for me. It warmed me up, satisfied my hunger, and lifted my spirits with the delicious crab meat and the deep spiciness of the garden bird's eye chilies. I then asked for her recipe to create this special dish for you.

Grade A / Grade S (Special) Jumbo The Phra That Khao Luang procession is the grandest merit-making event for the people of Nakhon Si Thammarat, attracting people from all walks of life to participate in the procession, prepare food, and set up the venue. Everything done is considered meritorious. The sea dwellers bring shrimp, shellfish, and fish; the farmers bring vegetables, curry paste, and garden chilies. Then, plump white crab meat is prepared by the grandmothers' and great-grandmothers' skillful hands with yellow chilies, resulting in a truly satisfying aroma and deliciousness.

Baan Ice's chili paste has long been trusted for using only the finest ingredients. The perfect blend is satisfyingly rich. When combined with crab roe, sourced directly from premium suppliers, ensuring freshness and quality. The aroma, sweetness, and richness are enticing, making even those who dislike crab roe exclaim in delight, wishing they had tried it sooner.

This is no ordinary omelet when it meets extraordinary crab meat. This is specially selected crab meat, firm, fresh, and delivered daily. When mixed in the pan, the appearance, taste, aroma, sound, and texture are all present in full dimension. Such a full-mouthful of deliciousness, we are delighted to present it.

Grade A / Grade S (Special) Jumbo Curry cooked in an intricately carved brass pot. It traveled by boat from an Indian port, sailing the seas to the Andaman coast during the Langkasuka Kingdom era. It flourished in the southernmost region of Thailand and was considered a high-class dish. Later, as Chinese immigrants settled more in the South, they blended local ingredients, creating a rich, aromatic, and mellow flavor. When fresh Grade A crab meat is stir-fried with Southern-style curry powder, it's absolutely divine.

(Australian Ribeye) Deeply imprinted in the heart... Fragrant with spices and roasted ingredients, coating the tongue. Then... a spicy heat that intensely satisfies. In ancient times, this dish was prepared as provisions for battle... as it could be stored for a long time... eaten in small portions... but its powerful flavor was truly satisfying.

(Temporarily unavailable) This mackerel is not ordinary; it's not easy to find and is rarely available in the ancient recipes passed down from our grandparents. The mackerel is of a suitable size, simmered in good soy sauce... with shredded ginger as the main seasoning. It's a delicacy that may sell out quickly because we can only make a limited amount each day.

When I was in the countryside... I took a chicken... covered it with salt... buried it in straw... It was so delicious that I had to travel to eat chicken all over Bangkok, Singapore, Hong Kong, and Taiwan. One day, the restaurant manager tried making the salted stir-fried free-range chicken with Ice's home-style recipe. The chicken skin was crispy, the meat was tender, salty, and sweet... Oh, it was perfect.

Mr. Charan, who writes under the pen name "Ice Firework," a senior columnist for the Matichon newspaper, often sits at the restaurant and devises this dish for Baan Ice's chefs. After much experimentation, it became incredibly delicious and spicy, earning a word-of-mouth recommendation for its exhilarating flavor.

This dish is always ordered by people from all regions when they visit. They always ask where the recipe came from. So, I say, once upon a time... farmers and fishermen got tired of fried, grilled, and roasted fish. So, they coated the fish with turmeric and seasoned it uniquely... Fried until sizzling... fragrant... leaving only the bones.

King Taksin the Great resided at Wat Khao Khun Phanom in Phrom Khiri District. Even today, people visit to pay homage. The first bowl of Nakhon's sweet and salty stew we tasted originated from a relative's house near this temple. It's a coconut milk stew with various ingredients, becoming a special dish to offer to monks and for temple fairs, and it has captured the hearts of regular customers here.

(Temporarily unavailable) Have you ever found peace in chaos? I highly recommend visiting a Southern market, morning or evening. You'll discover the magic of deliciousness. Amidst the bustle are hot woks and trays of Tod Mun (fish cakes), where the fish meat is the special charm. Anyone who tastes it will understand the charm of Southern market food. You'll be hooked without realizing it.

In Nakhon Si Thammarat... the magnificent Phra That Chedi is of great value... However, next to the municipality, there is a broken-topped chedi, dilapidated, called the Giant's Chedi... Legend has it that angels and giants had humans as their servants. They challenged each other to build chedis. The angels created the golden-topped Phra That Chedi and won. The giants lost, became angry, and smashed their chedi, breaking its top. Humans then made two dishes to appease them: river snail curry for the giants and sea crab curry for the angels.

Finely diced pork stir-fried with premium shrimp paste, interspersed with chopped shallots. A hint of bird's eye chili adds aroma. An ancient recipe, but with a refined taste. This signature dish is served with cashew nuts and pomelo arranged alongside, offering both sweetness and richness.

Khao Luang National Park in Nakhon Si Thammarat is abundant with natural diversity, including rainforests, beautiful waterfalls, ancient ferns, and a variety of plants. The 'Miang' or 'Liang' tree, with its young leaves having a slightly sweet and rich taste, is used as food by the villagers at the foot of the mountain and has become a delicious main dish for city dwellers at Baan Ice.

(Australian Ribeye) Rich and satisfying... This dish was created by Mr. Ice, who enjoys cooking for himself. He invented a new beef curry, experimenting with the curry paste and Southern spices, adding plenty of bird's eye chilies for a fun taste. The aroma is delightful, and the flavor is smooth. You can order it to enjoy happiness.

Stink beans are a tree found mostly in the South, on hillsides with abundant forests and high humidity. If you can't climb to cut them, you use a long pole with a knife attached to hook and cut them, then bundle them up and carry them through forests, across streams, and over slopes, before finally bringing them to paved roads and concrete... Such an effort, wouldn't you like to try it? Especially this dish, stir-fried with soft, clear glass noodles and flavorful pickled garlic... It's so special that you'll always order an extra portion.