Chulaos Churos - Ratchawat

The restaurant's signature Lao Som Tum. Spicy flavor, fragrant with fermented fish sauce. Made with quality ingredients. Crispy and delicious papaya threads.

The restaurant's signature mellow papaya salad. Prepared with meticulous care, achieving a perfect balance of sour, spicy, and salty.

Lao Khanom Jeen salad with authentic Lao fermented fish sauce. Soft and smooth Khanom Jeen noodles tossed with spicy papaya salad dressing. Fragrant with herbs and spices.

A Som Tum dish that uses chewy Khao Piak noodles instead of papaya. Tossed with fermented fish sauce and Som Tum ingredients, offering a new and delicious texture.

Luang Prabang style papaya salad. Uses large, thin slices of papaya, stays crispy for a long time. Seasoned with fragrant shrimp paste and fermented fish sauce.

A Som Tum dish packed with various ingredients. Spicy flavor, suitable for sharing or for those who like lots of toppings.

Crispy sweet corn papaya salad. Mellow sweet and sour taste. Easy to eat, refreshing with natural sweetness from the corn.

Papaya salad with firm fish sausage, cut into bite-sized pieces. Tossed with spicy papaya salad dressing. Pairs well with papaya noodles.

Som Tum with fresh, sweet, and firm shrimp. Spicy flavor that satisfies. The freshness of the shrimp pairs well with the spicy and sour dressing.

Crispy, refreshing cucumber salad. Spicy flavor. The dressing soaks into the cucumber, giving a juicy and crunchy texture.

Crispy jellyfish salad, fragrant with sesame oil. Mellow flavor, not too spicy. Enjoyable as a snack.

Perfectly cooked boiled beef tendon. Tossed with spicy fresh chilies. The texture is crunchy and enjoyable to chew.

Raw shrimp marinated in soy sauce, with sweet and bouncy meat. Tossed in a spicy and flavorful salad, fragrant with dressing ingredients. Served with fresh vegetables.

Isaan-style hot pot served with good quality sliced beef. The herbal broth is fragrant with spices, rich flavor. Eaten with Jaew dipping sauce.

Isaan-style hot pot for pork lovers. Served with pork and fresh vegetables. The broth is mellow and fragrant with Thai herbs.

Picanha beef, grilled over charcoal until fragrant. Tender, juicy meat with a little fat. Served with a delicious dipping sauce.

Beef tongue, sous vide until tender, then grilled until the outside is charred and fragrant. Tender, bouncy, melts in your mouth.

Grilled catfish until the skin is crispy and the meat is tender and sweet. Fragrant with smoke. Served with spicy Jaew chili paste.

Pork neck marinated with spices, grilled until fragrant. Tender meat with streaks of fat. Served with spicy Jaew dipping sauce.

Grilled Beef Heart, cooked just right. Firm texture, not tough. Fragrant from grilling. Delicious as an appetizer or with rice.

Pork intestine marinated with spices, grilled until golden and fragrant. Crispy outside, tender inside. No fishy smell.

Chicken baked in a dragon urn, making the chicken meat tender and juicy, crispy skin, fragrant with marinade and baking aroma.

Pork sausage with good flavor, seasoned as Nam Tok. With roasted rice, chili powder, lime. Spicy flavor, fragrant with herbs.

Sausage made from fatty brisket, grilled until fragrant, with a rich beef and spice flavor.

Crispy outside, tender inside fried pork. Pounded in a mortar with spicy seasonings, allowing the flavor to penetrate thoroughly.

Fried intestine until dry and crispy, not oily. Stir-fried with chili and salt. Perfectly salty and spicy. Addictive to eat.

Salt-marinated chicken wings, fried until golden and crispy. Perfectly salty. Suitable for snacking or eating with sticky rice.

Pork belly marinated in fermented fish sauce, fried until crispy outside and tender inside. Fragrant with a pungent fermented fish sauce aroma. Rich flavor.

Spicy and sour soup with crunchy pork ribs. The broth is fragrant with herbs, galangal, lemongrass, and kaffir lime leaves.

Spicy and sour soup with tender braised beef that melts in your mouth. The soup is sour, spicy, and hot, making it refreshing to drink.

Northern-style Larb Moo, stir-fried until dry. Fragrant with Larb spices and Sichuan pepper. Rich and mellow flavor.

Grilled catfish meat, deboned and made into Larb. Spicy flavor, fragrant with roasted rice and herbs.

Coarsely chopped raw beef, seasoned with Larb spices, roasted rice, and chili powder. Spicy flavor for those who like raw beef.

Isaan-style Om curry with beef and various vegetables. The gravy is thick and fragrant with fermented fish sauce and dill.

Raw beef and offal, cut into bite-sized pieces. Served with a bitter Jaew dipping sauce made from beef bile. A popular dish for beef lovers.

Sliced grilled pork neck, seasoned as Nam Tok. Sour and spicy flavor, fragrant with roasted rice. Served with fresh vegetables.

Crunchy beef tendon, seasoned as Nam Tok. Spicy and sour flavor, rich with herbs.

Marbled Picanha beef, grilled and seasoned as Nam Tok. Tender, juicy, and spicy flavor.

Catfish stuffed with herbs and curry paste, grilled until fragrant. Rich and mellow flavor. Rare dish.

Hot and soft sticky rice, fragrant. Served in a bamboo container. Suitable for eating with Som Tum and Larb.

Cooked rice, grains are beautifully arranged, soft and just right. Can be eaten with all types of side dishes.

Fresh Khanom Jeen noodles, chewy and soft. Eaten with Som Tum or various curries.

Chili paste with fragrant crispy fried garlic. Spicy, salty, and rich flavor. Mix with hot steamed rice, very delicious.

Original Young Chili Paste. Made from grilled young chilies, smoky aroma. Not too spicy. Served with steamed vegetables or crispy pork rinds.

Jaew Bong chili paste mixed with chewy buffalo skin. Spicy and numbing flavor. A famous souvenir.