Fah Pla Tharn - Central Park

Pink noodle soup (Yen Ta Fo) served with fish balls and jelly fish. The sauce has a unique sweet and sour flavor from fermented bean curd. Can be ordered as a soup or dry.

Rice noodle soup with fish fillets and fish balls. A clear, savory broth highlights the freshness of the fish.

Boiled rice soup with minced pork, pork stomach, and Bateng (sweet soy-braised pork). A comforting dish with rich pork flavors.

Boiled rice soup with seabass fillets. The soup is light and clear, served with tender slices of fresh fish.

Boiled rice soup with seabass fillets, shrimp, and squid. A mix of seafood in a savory broth.

Boiled rice soup with grouper fillets. Grouper meat is firm and sweet, excellent in clear soup.

Boiled rice soup with grouper fillets, shrimp, and squid.

Boiled rice soup with golden pomfret. A premium fish known for its delicate and soft texture.

Boiled rice soup with golden pomfret, shrimp, and squid.

Boiled rice soup with fresh oysters. The oysters give the broth a rich, briny flavor reminiscent of the sea.

Boiled rice soup with fresh oysters and seabass fillets.

Boiled rice soup with fresh oysters and seabass fillets.

Boiled rice soup with fresh oysters and golden pomfret fillets.

Boiled rice soup with fresh squid.

Boiled rice soup with fresh prawns.

Boiled rice soup featuring a premium trio of fish: seabass, grouper, and golden pomfret.

Blanched seabass and mixed seafood served with a spicy seafood dipping sauce. A light and healthy appetizer.

Deep-fried shrimp mousse wrapped in thin tofu skin. The texture is crispy on the outside and bouncy on the inside.

An assortment of blanched fish balls served with spicy dipping sauce.

Crispy deep-fried wontons. A crunchy snack often eaten with noodles.

Deep-fried string tofu. It has a crispy and airy texture.

Crispy deep-fried fish skin. Savory and crunchy.