Gooey Tiew 1000 Sen (Phan Zen Noodle)

Crispy fried tofu, crispy on the outside and soft on the inside, stir-fried with fresh chili and pink Himalayan salt. Savory, spicy, well-balanced flavor, with a fragrant wok aroma. Great for snacking or with rice soup.

Minced Spanish mackerel formed into balls and deep-fried until golden yellow. The fish is firm and fragrant, with a perfectly balanced salty and savory flavor. Served with chili sauce or dipping sauce.

Chicken wings with bones removed, then deep-fried until crispy. Easy to eat, no need to pick at the bones. Crispy skin, tender meat. Well-seasoned.

Thick and fluffy omelet made with 2 eggs, fried until beautifully puffed. Topped with chopped bird's eye chilies for a spicy kick to cut through richness. Fragrant with hot omelet aroma.

Yaowarat-style Chinese sausage, fried until dry and crispy. Sweet with a salty aftertaste. Crispy texture, enjoyable to chew. Perfect with rice soup.

Wonton wrappers filled with seasoned bouncy pork, deep-fried until golden brown. Thin and crispy wrapper, tender and juicy pork filling. Served with plum sauce.

Crispy pork cut into bite-sized pieces, stir-fried with chili and Himalayan salt. The crispy pork is crispy on the outside and tender on the inside, with a rich, salty, spicy flavor and a roasted aroma.

Pork marinated in a rich spice blend, fried until cooked and fragrant. Similar to street-style fried pork but with higher quality ingredients. Well-balanced flavor that penetrates the meat.

Hot steamed rice topped with fragrant garlic-shrimp stir-fry and 4 fried eggs. Drizzled with a spicy lime fish sauce. A perfect balance of sour, salty, and spicy flavors.

Singha beer chilled to an icy slush. Drinking it provides a deeply refreshing and exhilarating sensation. Perfect for quenching thirst in hot weather.

Chinese Tsingtao beer served as a frozen slush. Smooth taste, with malt and hops aroma. Easy to drink and very refreshing.

Carbonated fruit-flavored soju, served ice-cold slush. Sweet and sour, refreshing, slightly alcoholic. Easy to drink, like fruit juice.

Pink sparkling raspberry-flavored drink, served as a slush. Sweet with a fragrant raspberry aroma, fizzy and refreshing. Ideal for those who enjoy fruity drinks.

Yuzu-flavored sparkling drink, served ice-cold slush. Refreshing yuzu aroma, with a balanced sweet, sour, and fizzy taste. Excellent for cutting through the richness of fried food.

Stir-fried morning glory with large pieces of crispy pork, cooked over high heat to keep the vegetables crisp and green. Seasoned with fermented soybean paste, chili, and garlic. Intense flavor with a wok aroma.

A fusion dish where century eggs are made into 'Kai Look Keuy' (sweet and sour tamarind sauce-coated eggs), topped with crispy, spicy stir-fried basil pork. A perfect blend of flavors.

Minced pork stir-fried with preserved mustard greens (pickled Chinese olives), herbs, and various side ingredients. Salty and rich flavor with a preserved mustard green aroma. Pairs excellently with hot rice soup.

Clams stir-fried with the famous Chua Heng Seng roasted chili paste. Sweet and spicy, well-balanced flavor, fragrant with basil. The fresh, sweet clams absorb the sauce well.

Minced pork stir-fried with preserved mustard greens (Chinese pickled olives). Unique sour and salty flavor with a slight richness. Pairs well with rice soup to stimulate appetite.

Minced pork stir-fried dry with bird's eye chilies, garlic, and Himalayan salt. Perfectly spicy and salty. Fragrant wok aroma. Excellent as a snack or with rice.

Fresh, crisp kale stir-fried with tender, slow-braised pork in oyster sauce. Well-balanced flavor. The braised pork melts in your mouth, contrasting with the crispness of the kale stems.

Chive flowers (Gwai Hua) stir-fried with fresh pork liver. The liver is cooked to a tender, not tough, consistency. The vegetables are crisp and sweet. Seasoned with soy sauce and pepper.

Stir-fried kale with crispy pork in oyster sauce. A popular dish with a crispy texture from both the pork and the vegetables. Salty with a slight sweetness.

Sweet radish, chopped and stir-fried with 2 types of eggs: duck and chicken. This creates a perfect balance of richness and flavor. Sweet and salty, well-rounded taste. Excellent with rice soup.

Rice soup made from rice berries. Deep purple color, unique aroma, and a chewy, soft texture. Rich in antioxidants.

Light green rice soup with a fragrant pandan aroma. The rice is soft and smooth on the palate, providing a refreshing and relaxing experience. A familiar original recipe.

An innovative dish using 'Kuay Jab' noodles, boiled until soft and chewy in rice soup broth. Offers a different texture from regular rice soup, fun to chew.

Special rice soup recipe using 'Ki-eam-ee' (short, pointed pieces of rice flour dough) instead of rice. Soft, smooth, and easy to swallow, a signature of the restaurant.

Nakhon Pathom-style salted egg yolk salad. Not overly salty. Seasoned with a sweet, sour, and spicy dressing, with chopped shallots and chili. Easy to eat.

High-quality Yaowarat Chinese sausage salad, tossed with a zesty dressing and fragrant, spicy bird's eye chilies. Cuts through the richness of the sausage.

A side dish of 3 types: pickled mustard greens, pickled radish, and pickled ginger. Seasoned as a salad with goji berries, adding a refreshing sweet and sour taste and a crunchy texture.

Clear soup with pickled plums, a balanced sour and salty flavor (Ki-eam-buay). Boiled with minced pork or chicken. Sipping hot helps clear the throat and is very refreshing.

Whole crispy fried gourami fish, tossed with a sour and sweet mango salad. The zesty dressing perfectly complements the fish and mango.