Chiab Khao Man Kai

Hainanese chicken rice. Tender poached chicken served on fragrant rice cooked in chicken broth and garlic. Served with a dipping sauce made from fermented soybeans, ginger, and chili.

Poached chicken rice served with chicken liver. The liver adds a rich, creamy texture and distinct flavor to the dish.

Fried chicken rice. Crispy, battered fried chicken cutlet served with the same fragrant oily rice. Typically paired with sweet chili sauce.

Mixed chicken rice. A combination of both poached and fried chicken, offering a contrast between tender meat and crispy skin.

Fragrant oily rice cooked with chicken broth, garlic, and ginger. Served plain without meat.

A plate of chopped poached chicken (meat only). Juicy and tender, served with dipping sauce. Best shared or eaten with separate rice.

A plate of chopped fried chicken (meat only). Crispy and golden brown.

Chicken knuckles or soft bone joints. Often fried or boiled, offering a crunchy and chewy texture.

Garlic and pepper stir-fry served over rice. The meat is stir-fried with plenty of garlic and ground pepper, creating a savory and aromatic dish.

Thai basil stir-fry (Pad Krapow). Meat stir-fried with holy basil, garlic, and chili. A classic spicy and savory Thai street food.

Stir-fried rice vermicelli with water mimosa and shrimp. A spicy noodle dish featuring crunchy water mimosa vegetable and a flavorful chili paste sauce.