Baan Nok Khao Krung

Premium sirloin stir-fried with crisp sweet bell peppers, seasoned with a savory oyster sauce. Tender and juicy meat, with a wok hei aroma, pairs perfectly with hot steamed rice.

Firm pumpkin stir-fried with eggs, seasoned to a balanced sweet and savory flavor. You can choose to add minced pork for richness or top with generous chunks of crab meat for a special touch and full flavor.

Spicy Southern Thai dish. Plump bitter beans stir-fried with fragrant shrimp paste and fresh, bouncy prawns. A perfectly balanced salty, spicy, and sour taste, with the unique aroma of bitter beans and shrimp paste.

Fresh sea bass fillet cut into bite-sized pieces, stir-fried with Chinese celery and fermented soybean paste. A balanced salty-sweet flavor, fragrant with Chinese celery and shredded ginger, effectively removes the fishy odor.

Chewy glass noodles stir-fried dry in a wok with eggs and pickled garlic. A sweet, sour, and salty taste from the pickled garlic, with a wok hei aroma. Great as a snack or with rice.

A rare traditional dish. Shredded green papaya stir-fried with eggs, seasoned to a balanced flavor. The papaya retains a slight crispness and natural sweetness, easy to eat, similar to stir-fried glass noodles but with the benefits of vegetables.

Free-range chicken marinated with Thai herbs, grilled until the skin is golden brown and the meat is tender and juicy. Served with a delicious Korat-style Jaew dipping sauce, a perfect balance of sour, spicy, salty, and sweet.

Fresh baby clams stir-fried over high heat with chili paste and basil leaves. Sweet with a spicy aftertaste, fragrant with spices and basil. The sweet clams blend well with the rich sauce.

Sour fermented fish, fried until golden and crispy. Served with a side of herbal accompaniments, sliced chili, shallots, and crispy fried fermented rice. A perfect balance of flavors.

Pork belly cut into bite-sized pieces, stir-fried with premium shrimp paste. A salty-sweet flavor with richness from the rendered pork fat mixed with the shrimp paste. Delicious with hot steamed rice.

Chicken and chicken innards (gizzards, liver) stir-fried with shredded ginger and wood ear mushrooms. Spicy flavor from ginger, aids digestion and stimulates appetite. Seasoned with a balanced salty-sweet taste.

Free-range chicken stir-fried with spicy curry paste and various herbs such as young peppercorns, kaffir lime leaves, and fingerroot. A intensely spicy and aromatic dish with curry and herb flavors.

Spicy fermented bamboo shoot curry with a tangy flavor from the bamboo shoots, balanced by the spiciness of the curry paste. Choose between tender free-range chicken or tender pork.

Grilled catfish, meat de-boned and minced, then stir-fried until dry. Seasoned like Larb with chili powder, toasted rice powder, lime, and fish sauce, garnished with mint leaves. Sour, spicy, salty, and fragrant with toasted rice.

Thin omelet wrapped around a sweet and sour stir-fry filling made from minced pork, tomatoes, onions, and peas. A mellow flavor, suitable for both children and adults.

Crisp fresh cabbage stir-fried with good quality fish sauce over high heat until slightly smoky from the wok. A balanced salty-sweet flavor, retaining the crispness of the cabbage.