Ebi prawn fishing Ebi

Deep-fried spring rolls filled with shrimp and seasoned ingredients. Crispy golden wrapper with a tender, bouncy filling. Fragrant with shrimp. Usually served with a sweet and sour plum sauce.

Sun-dried squid fried until golden and fragrant. Tossed with crispy fried garlic. The squid has a chewy texture, with a salty, savory, and garlicky flavor.

Whole fresh squid grilled over charcoal until fragrant and cooked. Tender and crisp, not chewy. Served with a spicy seafood dipping sauce.

Finely minced shrimp kneaded with seasonings until sticky, coated in breadcrumbs and deep-fried until fluffy and crisp. Tender and bouncy inside, with a mellow flavor. Served with plum sauce.

Fresh river prawns grilled over charcoal until perfectly cooked. Rich prawn roe, firm and sweet prawn meat, with a smoky charcoal aroma. Served with a spicy seafood dipping sauce.

Fresh prawns stir-fried with curry powder sauce, eggs, onions, and spring onions. A rich, creamy, and smooth flavor with aromatic spices.

Prawns baked in a clay pot with glass noodles. Seasoned with sauce, ginger, garlic, and black pepper. The glass noodles are chewy and fragrant with herbs and prawn roe.

Fresh prawns stir-fried with black pepper sauce, bell peppers, and onions. A hot and fragrant flavor with a strong black pepper aroma.

A Thai soup with a sour, spicy, and hot flavor, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. Contains fresh prawns and mushrooms. A soothing hot broth.

Fresh sea bass, deep-fried whole until golden brown. Topped with a sweet and savory fish sauce dressing. Often served with a sour green mango salad.

Fresh sea bass, salt-crusted and grilled over charcoal. The fish is white, tender, and moist, with a natural sweet aroma. Served with vermicelli and dipping sauce.

Steamed sea bass with premium soy sauce, topped with shredded ginger and spring onions. A mellow salty-sweet flavor, with fresh, non-fishy tender fish.

Fresh Chinese morning glory stir-fried quickly over high heat with garlic, chili, and fermented soybean paste. The vegetables remain crisp. A slightly salty and spicy flavor.

Stir-fried seasonal vegetables such as Chinese kale, carrots, and mushrooms, cooked with oyster sauce. A mellow, easy-to-eat flavor.

Crisp asparagus spears stir-fried with seasoned minced shrimp. A mellow salty-sweet flavor with a wok hei aroma.

Blanched glass noodles tossed with a spicy and sour dressing, mixed with minced pork, dried shrimp, and various seafood, along with herbal vegetables.

Fresh prawns, deep-fried or blanched, topped with a rich and concentrated red curry coconut sauce. A spicy, sweet, savory, and salty flavor, fragrant with kaffir lime leaves.

Prawns coated in batter and breadcrumbs, deep-fried until golden brown. The prawns inside remain juicy. Served with dipping sauce.

Crispy battered prawns topped with a sweet and sour creamy dressing. Often served with fresh fruits and vegetables for a refreshing taste.

Sour curry or a spicy curry with prawns and water mimosa or mixed vegetables, served in a hot pot. A hot, sour, and spicy flavor.

Clear soup with fish head and fried taro. The broth is sweet, fragrant, and mellow, with a richness from the taro. Garnished with celery and pepper.

Steamed sea bass topped with a zesty dressing. Fragrant with fresh lime, garlic, and chili. A sharp, sour, and spicy taste.

Spicy glass noodle salad, sour, spicy, salty, and sweet, with minced pork and various seasonings.

Spicy salad with shrimp, squid, and fish, tossed with a delicious, perfectly spicy and sour dressing.

Crispy water mimosa, blanched briefly and tossed with a zesty dressing. Includes chili paste for a rich aroma, minced pork, and shrimp.

Blanched squid, cooked to a tender, crisp texture. Tossed with herbs and a spicy dressing.

Crispy fried cashew nuts salad with sliced chili, shallots, and dressing ingredients. A nutty, satisfying crunch balanced by the tangy dressing.

Tender blanched pork slices topped with a zesty seafood dressing, predominantly sour and spicy. Served with crisp, chilled Chinese kale stems.

Marinated grilled pork served with three-flavor pickled garlic (sweet, salty, sour). A great pairing as an appetizer.