Beer Garden Sukhumvit 19

A famous Thai salad made from shredded green papaya, pounded with lime, chili, fish sauce, palm sugar, and peanuts. It has a crisp texture and a vibrant balance of sour, sweet, spicy, and salty flavors.

The classic green papaya salad topped with savory salted duck eggs. The creamy, salty egg yolks add richness that complements the spicy and sour dressing.

A pungent and intense version of papaya salad, seasoned with fermented fish sauce (pla ra) and salted field crabs. It has a strong, savory umami flavor distinct to Isan cuisine.

A spicy salad similar to Som Tum but made with crunchy cucumber slices instead of papaya. Often dressed with fermented fish sauce for a deep, savory kick.

A variation of the spicy salad using sweet corn kernels instead of papaya. The natural sweetness of the corn pairs perfectly with the spicy lime dressing and salted egg.

A clear, spicy, and sour Isan-style soup featuring tender pork ribs. Seasoned with roasted dried chilies, lime juice, and herbs like galangal and lemongrass.

Similar to the rib soup but features gelatinous pork tendon. The texture is chewy and soft, served in a fiery sour broth.

A Northeast-style herbal soup filled with assorted seasonal mushrooms. The broth usually contains yanang leaf extract (making it dark green), fermented fish sauce, and local vegetables like pumpkin or lemon basil.

A savory, aromatic herbal curry (Gaeng Om) made with pork, plenty of dill, and vegetables like cabbage and long beans. It has a distinct fragrance from the dill and a slightly thick broth.

A minced meat salad (Larb) seasoned with lime juice, fish sauce, chili powder, and roasted rice powder. Topped with fresh mint and spring onions. Eaten with sticky rice.

Thai-style marinated grilled chicken. The skin is golden and crispy while the meat remains juicy. Served with a sweet chili or spicy tamarind dipping sauce.

A vegetarian version of Larb using chopped mixed mushrooms. It is tossed with the same spicy, sour, and savory dressing with roasted rice powder and herbs.

Minced pork mixed with spicy Larb seasoning and formed into small cakes, then deep-fried until crispy on the outside. Served with fresh vegetables.

Blanched pork liver tossed in a spicy Isan dressing with chili, lime, and roasted rice powder. The liver is cooked to be tender and sweet ('Wan' means sweet).

Grilled beef sliced and mixed with a spicy Thai salad dressing featuring fresh chilies, lime juice, tomatoes, and herbs.

Slices of fatty, tender grilled pork neck tossed with a spicy and sour salad dressing, fresh vegetables, and herbs.

Known as 'Crying Tiger', this is grilled brisket or beef with some fat cap, served with a spicy tamarind dipping sauce (Nam Jim Jaew).

Succulent pork neck marinated and grilled over charcoal. It has a slightly charred aroma and tender texture. Served with a spicy dipping sauce.

A spicy grilled meat salad known as 'Nam Tok'. Sliced grilled meat is tossed with roasted rice powder, chili, lime, and mint. Similar to Larb but with sliced meat.

Chicken pieces (likely drumstick/thigh attached) fried with lemongrass for a fragrant aroma and crispy skin.

Crispy deep-fried chicken wings, usually marinated with fish sauce or garlic before frying. A popular finger food.

Deep-fried chicken knee joints or tendons. They have a crunchy, chewy texture and are a popular snack with drinks.

Pork belly slices marinated with salt and deep-fried. The result is savory, crispy fat and chewy meat.

Steamed glutinous rice served in a bamboo basket or bag. It is meant to be eaten with your hands and dipped into salads or sauces.

Fresh, soft white rice noodles (Khanom Jeen). Often eaten with papaya salad instead of sticky rice in some regions.

Pork ribs marinated with garlic and pepper, then deep-fried. A savory dish with a strong garlic aroma.

Fried pork ribs tossed in a reddish sweet and sour sauce with vegetables like onions, tomatoes, and pineapple.

Tender pork ribs roasted or braised with pineapple, which adds a natural sweetness and helps tenderize the meat.

Pork ribs stir-fried with clusters of fresh green peppercorns, giving the dish a spicy and herbal kick.

Pork ribs stir-fried with sliced fresh ginger, wood ear mushrooms, and onions. A fragrant and slightly spicy dish.

Pork ribs stir-fried with Thai roasted chili paste (Nam Prik Pao), creating a sweet, savory, and mildly spicy flavor.

A whole deep-fried sea bass covered with a colorful sweet and sour sauce containing vegetables.

Fried sea bass dressed with a traditional herbal sauce, often containing lemongrass, peanuts, ginger, and lime.

Simple and savory whole fried fish topped with plenty of crispy garlic and ground pepper.

Fried sea bass smothered in a sweet and spicy chili sauce made from red chilies, garlic, and tamarind.

Whole fish steamed in a savory broth with pickled plums, ginger, and pork belly strips. It has a sour and salty flavor profile.

A very popular Thai dish where the fish is steamed in a spicy and sour lime broth with lots of fresh garlic and chilies.

Sea bass served in a bright orange sour curry (Gaeng Som), usually with vegetables. The taste is predominantly sour, spicy, and slightly sweet.

Fried sea bass served with a separate bowl of spicy green mango salad (Yum Mamuang) to spoon over the crispy fish.

Fried fish topped with a dark, aromatic sauce made from crushed black peppercorns, onions, and bell peppers.

A classic favorite: fish deep-fried to a crisp and drizzled with a high-quality savory fish sauce mixture. Usually served with a spicy mango salad on the side.

Stir-fried sea bass pieces with spicy Thai herbs (Pad Cha), including wild ginger, fresh peppercorns, and basil.

Sea bass pieces stir-fried with fragrant celery (Chinese celery) and oyster sauce. A mild and savory dish.

A German-style currywurst dish featuring veal sausage topped with a curry ketchup sauce, served with fries.

Veal sausages served with a rich onion gravy and Rosti (Swiss-style hash browns).

Grilled Swiss-style pork sausages (Cervelat), known for their smoky flavor, accompanied by potato salad.

Small, herb-flavored German pork sausages grilled and served with creamy mashed potatoes and sour fermented cabbage (sauerkraut).

Classic spaghetti tossed in a simple tomato-based Napolitana sauce with herbs.

Spaghetti served with a rich, slow-cooked meat and tomato sauce.

A creamy pasta dish featuring ham and mushrooms, likely in a white cream sauce.

A fusion style spaghetti with a tomato-based sauce containing ham and fresh shrimps.

Thin slices of pork coated in egg and cheese batter, then pan-fried until golden. Served with spaghetti or sides.

Grilled chicken breast smothered in a creamy mushroom sauce, served with fries and vegetables.

Slices of roasted pork served with gravy and a choice of carb side.

A dish similar to Cordon Bleu; breaded chicken topped with ham and melted mozzarella, served with a special sauce.

Macaroni pasta baked in a rich cheese sauce until bubbly and golden.

Toasted bread slices spread with garlic butter.

Classic deep-fried potato sticks.

Sliced onion rings dipped in batter and deep-fried.

Pan-fried potatoes, often seasoned with herbs.

Boiled potatoes mashed with milk and butter until smooth.

Scoops of classic ice cream flavors.

Ice cream served with a split banana, whipped cream, and toppings.

Freshly sliced tropical fruits.

Fresh whole young coconut, served chilled to drink the sweet water and eat the soft meat.