Hia Phan Gai Ton Vibhavadi 5

Oily rice cooked with chicken broth until fragrant, served with tender, juicy boiled chicken, drizzled with delicious soybean paste dipping sauce, eaten with cucumber and chicken blood.

Oily rice served with crispy fried chicken, crispy on the outside and tender on the inside, providing a crunchy texture. Eaten with sweet and spicy chicken dipping sauce.

Boiled chicken rice with added chicken offal, such as liver and gizzard, which are cooked to the right tenderness, not fishy, and pair well with oily rice.

A dish for those who want to eat both types in one plate. It includes tender boiled chicken and crispy fried chicken, served on fragrant oily rice.

The most complete mixed dish, including boiled chicken, fried chicken, and chicken offal, served together on oily rice.

Hot steamed rice served with braised pork, stewed until tender in a soybean paste sauce. The taste is savory and sweet, with a unique aroma.

Boiled chicken meat, chopped into bite-sized pieces, served separately as a dish. Suitable for ordering to eat with plain oily rice. The meat is tender and juicy.

Chopped fried chicken served on a plate. Crispy batter, tender inside. Often eaten with sweet chicken dipping sauce.

Braised pork in soybean paste sauce, served separately as a side dish. The pork is tender and has a fragrant soybean paste aroma.

A mixed dish of boiled chicken and chicken offal, served as a side dish.

A mixed dish combining the deliciousness of two types of chicken: tender boiled chicken and crispy fried chicken.

Chicken offal only, consisting of liver, gizzard, and blood. Boiled until tender, without any gamey smell.

Cooked chicken liver, smooth and tender, not tough. Served as a dish.

Cooked chicken blood cubes. Soft, jelly-like texture. Bland taste but smooth on the palate.

Rice cooked with chicken broth, garlic, and ginger. It has a glossy appearance and a unique aroma. Delicious even when eaten plain.

A clear, mellow soup stewed with bitter melon until the bitterness is gone, with tender pork ribs and shiitake mushrooms. Soothing to drink.

Chicken soup stewed with winter melon and preserved lime. The taste is sour and salty, with a fragrant preserved lime aroma that cuts through richness.

Soft spring roll wrappers filled with roasted pork, Chinese sausage, and cucumber, drizzled with a rich sweet and savory sauce, topped with crab meat or shredded egg.

Herbal drink made from hibiscus flowers, bright red, with a sweet and sour taste. Refreshing to drink.

Herbal drink made from chrysanthemum flowers, pale yellow, with a cool, fragrant aroma and a sweet, refreshing taste.

Traditional iced black coffee. Rich flavor, bitter and sweet, with an aroma from roasting coffee beans mixed with grains.

Intensely orange Thai tea brewed without milk, with a sweet and fragrant tea flavor, served with ice to drink cold.

Sparkling cola-flavored drink, refreshingly fizzy.

Ready-to-drink bottled green tea. Sweet and fragrant flavor.

Clean bottled drinking water

A glass with plain ice for beverages.

Hainanese chicken rice dipping sauce, made with soybean paste. Pungent, sour, spicy, salty, and sweet.

Freshly chopped bird's eye chilies and ginger, for adding to dipping sauce to increase spiciness and aroma.

Thick, sweet dark soy sauce, often used to drizzle over fried chicken or mixed into children's dipping sauce.

Freshly sliced cucumber, a side dish to cut through the richness of Hainanese chicken rice.

Large chicken bone broth