Gai Baan Prik Thai Dam Ha Yaek Phlapphla Chai

Chicken marinated with black pepper and herbal spices, grilled until the skin is crispy and the meat is tender. It has a unique aroma and a rich, slightly peppery spicy flavor. Often eaten with sticky rice and Jaew dipping sauce.

Whole snakehead fish coated thickly with salt and then grilled. This keeps the flesh inside moist and naturally sweet, not too salty. Served with side vegetables and seafood dipping sauce or Jaew dipping sauce.

Pork neck with a little fat, marinated and grilled until cooked and fragrant. Cut into bite-sized pieces. Tender and bouncy texture. Served with spicy Jaew dipping sauce.

Pork neck marinated and grilled over medium heat until cooked. Fragrant with marinade. Served with spicy Jaew dipping sauce. Ideal as a snack or with sticky rice.

A popular Thai salad made with green papaya. It has a full range of flavors: sour, spicy, sweet, and salty. You can choose to add salted crab or Pla Ra (fermented fish sauce) for a richer taste and unique aroma.

Som Tum with Fermented Snails. Sour and sweet flavors dominate, with saltiness from well-fermented snails. Offers a crunchy texture of papaya contrasting with the snails.

Som Tum with Khanom Jeen (rice noodles) mixed into the dressing. The noodles absorb the intense flavors. Often includes Pla Ra (fermented fish sauce) for a richer taste.

A signature salad using crisp, sweet boiled corn instead of green papaya. Seasoned with sour, sweet, and spicy flavors. Easy to eat and refreshing with the natural sweetness of corn.

Uses unripe mangoes, which are sour or tart, pounded and seasoned. Offers a crispy texture and a zesty sourness, fragrant with Pla Ra and dried chili.

Spicy Thai Som Tum, topped with crispy fried or boiled bacon, adding aroma, richness, and a different texture to the Som Tum dish.

Cooked Jasmine rice. Grains are beautiful and perfectly soft. Served hot to accompany various dishes.

Hot steamed white sticky rice served in a bamboo container. Soft and chewy texture. Perfect for eating with Som Tum and grilled chicken.

Steamed black sticky rice. Slightly chewy with a unique aroma. High in nutritional benefits. Tastes great with Isaan food.

Fresh rice flour noodles. Off-white, soft, and smooth. Often eaten with Som Tum or served with various curries.

A zesty salad with your choice of noodles (glass noodles or instant noodles), minced pork, and various salad ingredients. Perfectly seasoned with sour, spicy, salty, and sweet flavors.

Ancient Thai-style salad with chopped winged beans. Crispy and creamy, seasoned with chili paste, coconut milk, and various seasonings. Often includes minced pork and shrimp, topped with fried shallots.

A zesty salad with your choice of tender pork sausage or fragrant grilled pork, tossed with fresh chili dressing, lime, and herbal vegetables.

Tender, fatty grilled pork neck is tossed with herbs, toasted rice powder, and chili flakes. Intensely flavorful with a fragrant aroma of toasted rice.

Spicy Salad with Fresh Seafood (Shrimp or Squid). Intensely seasoned with lime, fresh chili, and fish sauce. Chewy texture, naturally sweet from fresh ingredients.

Mixed fresh seafood including shrimp, squid, and more, tossed together in a spicy seafood dressing. Intensely sour and spicy.

Crispy battered chicken tendons. Pleasantly crunchy to chew, with a perfectly salty and savory flavor. Ideal as a snack or appetizer.

Chicken wings marinated with spices, fried until the skin is golden and crispy, and the meat is cooked and tender. Easy to eat, with a mild, savory flavor.

Good quality pork sausage, sliced and fried until the skin is firm and the texture is bouncy. Fragrant with pepper. Served with chili sauce.

Minced pork, seasoned and sun-dried until slightly moist. Fried until cooked and fragrant. Chewy texture. Mildly sweet and savory flavor.

Fermented pork ribs, marinated with a sour flavor. Battered and deep-fried or fried plain. Sour, salty, and savory taste. Served with pickled ginger and fresh chilies.

Pork sausage mixed with rice and spices, fermented to a slight sourness. Grilled until the skin is crispy and fragrant. Served with fresh vegetables, ginger, and chili.

Grilled catfish, meat shredded and deep-fried until crispy and fluffy. Served with a sweet and sour spicy mango salad dressing.

Shredded fish mixed with curry paste and long beans, fried until cooked with a chewy texture. Fragrant with curry paste. Served with Ajat (sweet and sour cucumber relish).

Minced shrimp, seasoned, coated with breadcrumbs, and deep-fried. Crispy outside, tender inside, with firm, full shrimp bites. Served with sweet plum sauce.

Seasoned shrimp wrapped in dough, deep-fried until golden and crispy. Eaten as a snack or appetizer.

Beaten eggs fried in hot oil until fluffy, golden, and fragrant. You can choose to add minced pork for extra flavor.

Premium omelette with minced shrimp, or choose the stir-fried minced crab with crispy fried basil. Rich flavor.

Stir-fried basil leaves with intense flavor, fragrant with basil, chili, and garlic. Dry-fried with your choice of meat.

Various fresh vegetables stir-fried with oyster sauce. Mildly flavored, vegetables retain their natural crispness and sweetness.

Fresh vegetables stir-fried quickly over high heat. Seasoned with fermented bean paste, chili, and garlic. Intense flavor with a wok aroma.

Crispy Hong Kong Kailan stir-fried with oyster sauce. Choose to eat plain or add crispy pork for extra flavor.

Fresh shrimp or squid, battered and deep-fried to a golden crisp. Crispy outside, tender inside. Served with plum sauce or chili sauce.

Fried shrimp topped with a rich, sweet and sour tamarind sauce, garnished with fried shallots and fried chili.

Fresh seafood stir-fried with salted egg sauce. Rich, savory, sweet, and creamy flavor, with the richness of salted egg yolk coating the seafood.

Crispy fried climbing perch, topped with herbs and crispy fried fingerroot. Fragrant with Thai herbs, it effectively removes any fishy smell.

Whole fried snakehead fish. Choose between the ancient style with a full complement of herbs, or the spicy Isaan-style Nam Tok (waterfall) dressing.

Whole crispy fried sea bass. Choose to top with a sweet and savory fish sauce dressing or an ancient-style herbal dressing.