Bamee Pa Tia

Soft, pale yellow egg noodles made from wheat flour and eggs. Cooked to a perfect chewy tenderness with a delicate eggy aroma. Popular with hot broth or seasoned dry.

Pork dumplings seasoned with minced pork. Thin, soft dumpling wrappers with a rich, flavorful filling. Boiled in broth, they have a smooth texture that is easy to swallow and perfect for sipping.

Rice flour noodles, small and flat. When cooked, they are chewy and soft, absorbing soup flavors well. A popular choice for Thai noodle soups.

White rice vermicelli made from rice flour. Thin, round, and long strands with a light, soft texture that is easy to eat. Ideal for those who prefer a delicate and smooth mouthfeel.

Rice flour noodles, wide and flat. With a soft, smooth, and chewy texture that provides a satisfying bite. Pairs well with both clear and rich broths.

A fusion dish combining the deliciousness of chewy egg noodles and generous pork dumplings in one bowl. Offers a variety of textures, from the slight crispness of the noodles to the juiciness of the dumpling filling.

A combination of chewy sen lek noodles and flavorful pork dumplings, offering increased deliciousness and a satisfying portion in one bowl.