Baan Suriyasai

The satay from Lue Wang Suan Sunantha was so delicious that its fame spread. Even after one taste, the fragrant spices are remembered. The flavor has been adjusted to suit modern palates, making it a signature house satay that is just as delicious as the original recipe.

The fried shrimp cakes here are not like the common ones today. They are adapted from the royal recipe of Bang Khun Phrom Palace. The key to making them is to pound the shrimp meat until chewy, season it harmoniously, shape it into round balls, fry until golden yellow and cooked just right, then top with rich, stir-fried shrimp roe sauce. A single bite delivers the taste of every part of the shrimp.

Crispy pork in the Baan Suriyasai style, originating from the recipe of Admiral M.C. Kalayawadisa Diskul, Lord Chamberlain to King Rama IX. Served with a rich yet harmonious special chili paste sauce.

Originally a snack called 'Khanom Bueang A-Pak' from the Panomwan family recipe, it has been renamed 'Khanom Bueang Yaem Oht' while retaining its original delicious taste.

Just as Western countries have smoked ham with melon as a snack, Thailand has had dried fish with watermelon to cool down since ancient times.

Spicy Thai salad from the recipe of Her Majesty Queen Sri Suriyendra, combining Thai salad ingredients with a semi-plaa dressing for a rich flavor and fragrant aroma of herbs when eaten.

Spicy Thai salad from a traditional recipe, using Thai cilantro, Lao cilantro, and French cilantro, tossed with chili powder, fish sauce, lime juice, sugar, and roasted rice. Served with river prawns.

This salad, while not as intensely flavored as others, has a perfectly balanced taste with an ancient-style dressing. It is tossed with perfectly grilled river prawns, and red grapes add a delightful flavor.

Adapted from Nam Chup Yam, which is comparable to Southern shrimp paste chili dip, this version differs by using swimming crab meat and roe instead of shrimp from the original recipe, while retaining its zesty flavor. It is even more delicious when served with fried meat or pork and fresh vegetables.

A relish dish adapted from the crab roe relish recipe of Bang Khun Phrom Palace, using salted egg instead to achieve a similar texture while maintaining deliciousness and a zesty flavor. Served with grilled river prawns, or salted beef or pork, and fresh vegetables.

A relish similar to shrimp paste chili dip but with a milder texture. Made from fresh coconut milk simmered to perfection, with swimming crab meat and various herbs. Seasoned to be predominantly sweet. Served with salted pork and fresh vegetables.

When royalty in the past went on royal visits, dried dishes were always a must. One of the dishes that accompanied them almost every time was stir-fried chili and ginger. If made according to the Baan Suriyasai recipe, the ingredients are fried until crispy: freshly rendered pork cracklings, crispy fried fish, and large dried shrimp, along with fried lotus seeds, stir-fried with curry paste and salted egg yolk.

Lotus stems are naturally crisp, sweet, and juicy. Especially lotus stems harvested in the rainy season carry a refreshing scent of rainwater. When stir-fried with squid or shrimp, and yellow chili peppers pounded with salt and fresh garlic, the fragrance becomes even more prominent.

Stir-fried crispy holy basil leaves with Wagyu beef, from the Baan Suriyasai recipe. Selected high-quality beef, grilled to perfection. Served with an ancient-style basil sauce that is zesty and uniquely Thai.

A stir-fried dish influenced by Chinese cuisine, where shrimp is stir-fried with garlic, asparagus or broccoli, and then seasoned with various sauces.

Thai curry stew, meticulously cooked to achieve soft-boiled eggs with runny yolks. The broth is smooth, seasoned with galangal, pepper, garlic, and palm sugar. The aroma fills the kitchen as soon as the pot is opened.

M.R. K. Sawasdiwat once spoke of this sour curry recipe, which is special for having crispy pork or shrimp added to the original fish-based sour curry. It turned out that those who tasted it became addicted.

The highlight of this dish is the green curry broth with oil floating on top, derived from stir-frying green curry paste with fresh coconut cream. Combined with the chewy texture of beef shank with tendon, slow-cooked with sweet coconut milk, enhancing the richness and harmony of the green curry paste. Fresh whole bird's eye chilies are added to make the flavor even more intense.

M.L. Nueng Nilrat recounts that to truly enjoy Panang curry, it must be eaten with a soft-boiled duck egg (Tannee egg), sliced chilies, pickled shallots, and Thai basil leaves. Chewing these four ingredients together with the Panang curry, which has been smoked with candle smoke until fragrant, creates a perfectly harmonious and delicious taste.

Adapted from the royal recipe green curry, using chicken and young coconut shoots to add mellowness and smoothness to the green curry.