Dusit Gourmet

A fried variation of Som Tum. Battered and deep-fried green papaya strands served with the classic spicy and sour dressing, prawns, and salted egg. Offers a crunchy texture compared to the traditional fresh version.

The classic Thai green papaya salad. Shredded unripe papaya pounded with chilies, garlic, lime, fish sauce, palm sugar, dried shrimp, and peanuts. Sweet, sour, and spicy.

Green papaya salad featuring salted black field crabs. Savory and salty, with a distinct crab aroma. A popular variation for those who prefer a stronger, less sweet flavor profile.

Isan-style papaya salad with salted crab and Plara (fermented fish sauce). Intensely savory, pungent, and spicy. A staple for fans of authentic Northeastern Thai cuisine.

A spicy salad made with sweet corn kernels instead of papaya. Tossed with salted egg, lime, chili, and dried shrimp. A perfect balance of sweetness from the corn and savory saltiness from the egg.

A spicy salad served over crispy wonton skins. Topped with minced pork and prawns in a zesty Yum dressing. Crunchy and flavorful.

A spicy pork salad similar to Larb or Nam Tok but with distinctive herbs like hot basil. Intensely flavored with chili and lime. Great with sticky rice.

Northeastern Thai minced chicken salad. Seasoned with lime juice, fish sauce, chili flakes, mint, and toasted rice powder. Aromatic and herbaceous.

Northeastern Thai minced pork salad. Tossed with fresh herbs, chili, lime, and toasted rice powder. Savory, sour, and spicy.

Sliced grilled pork neck tossed in a spicy Isan-style dressing with toasted rice powder, lime, chili, and herbs. Juicy meat with a smoky flavor.

Sliced grilled beef salad with spicy Isan dressing. Features toasted rice powder, mint, lime, and chili. A hearty and flavorful beef dish.

Charcoal-grilled pork neck. Marinated to be tender and flavorful, sliced thin. Usually served with a spicy tamarind dipping sauce (Jaew).

"Crying Tiger" beef. Grilled marinated beef brisket or sirloin, sliced and served with spicy dipping sauce. The name suggests the fat resembles tiger stripes or the chili sauce is spicy enough to make a tiger cry.

Sour fermented pork ribs, deep-fried. The fermentation gives the meat a distinct tangy flavor which contrasts well with the rich fried texture. Served with ginger, peanuts, and chilies.

Deep-fried chicken wings topped with crispy golden garlic. Savory, salty, and perfect as a snack or appetizer.

Pumpkin stir-fried or coated with salted egg yolk sauce. A rich and creamy dish combining the sweetness of pumpkin with the savory, sandy texture of salted egg.

Isan-style hot and sour soup with pork ribs. Flavored with lemongrass, galangal, kaffir lime leaves, roasted chili, and lime juice. Light broth but packed with spicy zest.

Spicy and sour beef soup. Features tender beef shank in an aromatic herbal broth with a kick of chili and lime. Savory and invigorating.

Spicy Northeastern Thai mushroom soup. Made with various mushrooms, pumpkin, and herbs in a broth thickened with Yanang leaf extract and seasoned with fermented fish sauce (Plara). Earthy and herbal.

Steamed glutinous rice. Chewy and sticky, traditionally eaten by hand. The essential staple to accompany Som Tum and grilled meats.

Fresh, thin, soft rice noodles made from fermented rice flour. Mild flavor, often eaten with Som Tum or curries.

Very thin dried rice vermicelli noodles, blanched. Light texture, neutral taste. Another option to pair with spicy salads.