Hong Tai Thai Cuisine

Boneless chicken thigh coated and deep-fried until crispy, drizzled with a special spicy and sour numbing sauce. The chicken is tender and juicy, the sauce has Sichuan peppercorn aroma and garlic flavor, it's sweet, sour, and slightly spicy, very appetizing and goes well with rice.

Marinated chicken wings with a rich lemongrass aroma. Deep-fried to a golden brown and crispy exterior, the meat inside remains tender. Five pieces per serving, suitable for sharing.

Deep-fried egg tofu until golden brown. Drizzled with the same Thai spicy and sour sauce as the spicy and numbing chicken. The tofu is smooth inside and has a unique flavor after absorbing the sauce.

Classic Thai dish, fresh shrimp paste fried between pastry. Crispy on the outside, thick and chewy on the inside, full of sweet shrimp flavor. Best enjoyed with sweet plum sauce.

Round fried shrimp cakes, shaped like ancient coins. Coated with breadcrumbs and deep-fried, they are crispier than moon shrimp cakes. The filling is equally plump and juicy, with a rich seafood flavor.

Fresh fish fillets coated and deep-fried, retaining the fish's freshness. Crispy golden exterior, delicate fish meat. Can be served with Thai dipping sauce for a refreshing, non-greasy flavor.

Diced king oyster mushrooms coated with a light batter and deep-fried, seasoned with salt and pepper. The king oyster mushrooms are chewy and juicy, with a savory and appetizing salt and pepper flavor. A simple yet delicious fried snack.

Deep-fried shrimp balls served with sweet and sour pineapple slices, drizzled with mayonnaise. The shrimp balls are crispy outside and tender inside, paired with the fruit's acidity and the mayonnaise's sweetness, loved by adults and children.

Whole soft shell crab coated and deep-fried, the shell is crispy and edible. The crab meat is sweet and has a rich seafood flavor. Rich in texture, suitable with beer or as an appetizer.

Specialty sausage from Northern Thailand, with lemongrass, kaffir lime leaves, and various spices. Unique flavor with rich herbal aroma and a slightly spicy taste. Served sliced, with a rich flavor.

Whole fresh fish steamed with lime juice, fish sauce, minced garlic, and chili. The fish is tender and delicate, and the broth is sour, spicy, and refreshing. It's a very representative dish in Thai cuisine.

Whole fish deep-fried until golden and crispy, drizzled with a special lemon sauce. It retains the crispy texture of fried fish while offering a refreshing and appetizing lemon flavor.

Fish fried until crispy, served with Thai lemon seasoning. The crispy texture and sour-sweet sauce are a perfect combination, appetizing and goes well with rice.

Deep-fried whole fish drizzled with Thai spicy and sour sauce. The sauce is rich, sour, spicy, and sweet, evenly coating the crispy skin and tender fish.

Spicy sour fish dish seasoned with lemongrass and various spices. The unique lemony aroma of lemongrass adds layers to the rich spicy and sour sauce, with a unique flavor.

Fried fish drizzled with a three-flavor sauce containing coconut milk, sour, sweet, and spicy. The richness of the coconut milk neutralizes the spiciness, making the texture smoother and richer.

Selected tender cod fillets steamed with Thai lemon sauce. The cod melts in your mouth, and the spicy and sour sauce enhances the fish's sweetness.

Steamed cod topped with crispy fried pork floss. The savory and crispy pork floss contrasts with the soft and tender cod, with a savory and appetizing flavor.

Boneless fish fillets cooked and mixed with Thai spicy and sour sauce. Easy to eat, with a sour, spicy, and fresh taste in every bite.

Fish fillets drizzled with a three-flavor sauce that is sour, sweet, and spicy. Rich and balanced flavor, a dish that is both colorful and flavorful.

Fried eggs cut into pieces and mixed with onions, celery, tomatoes, and Thai spicy and sour sauce. The eggy flavor and the spicy and sour sauce are surprisingly compatible, a refreshing appetizer.

Fresh shredded green papaya mixed with lime, fish sauce, chili, peanuts, and dried shrimp. Crispy texture, with a sour, spicy, and sweet taste, it's Thailand's most classic salad.

Century egg slices drizzled with Yunnan-style spicy and sour sauce, usually served with sliced onions and cilantro. The sauce removes the fishy smell of the century egg, transforming it into a unique savory flavor.

Fresh seafood (such as shrimp, cuttlefish) is added to the classic green papaya salad. This increases the seafood's sweetness and texture, making the dish more substantial.

Mixed seafood (shrimp, cuttlefish, clams, etc.) blanched and chilled, mixed with Thai spicy and sour sauce and plenty of vegetables. The texture is refreshing and crisp, sour and spicy, and appetizing.

Tender beef slices blanched and mixed with onions, celery, and Thai dressing. The beef absorbs the spicy and sour sauce, refreshing and not greasy.

Chewy glass noodles soaked in spicy and sour sauce, with abundant seafood. The glass noodles are smooth and flavorful, a satisfying and refreshing cold dish.

Boiled chicken drizzled with a special Yunnan scallion oil sauce. The chicken is smooth-skinned and tender, with a rich scallion oil aroma and a slightly numbing and spicy taste.

Fresh raw shrimp peeled and topped with minced garlic, chili, and a special spicy and sour sauce. The texture is crisp and sweet, extremely spicy and stimulating, suitable for those who dare to eat raw food and prefer strong flavors.

Fresh cuttlefish blanched and sliced, mixed with spicy and sour dressing. The cuttlefish is chewy and fresh, paired with onions and celery for a refreshing taste.

Beef short ribs marinated with lemongrass and other spices, then pan-seared and sliced. The beef has a lemony aroma and a charred flavor, with a tender and chewy texture.

Precious Matsusaka pork (pork jowl) with a crispy texture, marinated with lemongrass and then roasted and sliced. It has a crispy, springy texture and is full of aroma.

Minced meat salad from Northern Thailand (Laab). Minced meat is stir-fried and then mixed with chili powder, lime juice, fish sauce, shallots, and mint leaves. The flavor is sour, spicy, savory, and very good with rice, usually served with lettuce.

Pork head skin sliced into extremely thin, translucent slices, with a crispy and springy texture. Drizzled with a special spicy and sour sesame sauce, it's aromatic, crispy, and not greasy.

Thai fried rice stir-fried with pineapple chunks, shrimp, minced pork, and curry powder over high heat. The rice grains are distinct, with curry aroma and the sweet and sour taste of pineapple, rich in flavor.

Classic Thai soy sauce fried rice, usually with minced meat or seafood, eggs, and vegetables. Savory and balanced flavor with wok hei.

Rice stir-fried with 'Gapi' (Thai shrimp paste), with abundant ingredients (such as Chinese sausage, egg shreds, green mango shreds, etc.). Unique and rich flavor, an authentic traditional Thai dish.

Also known as Pad Thai, Thailand's most famous noodle dish. Rice noodles stir-fried with dried tofu, dried shrimp, eggs, and peanuts. The taste is sweet, sour, savory, and fragrant. Squeezing lime juice before mixing enhances the flavor.

Wide rice noodles stir-fried with Thai spicy and sour sauce, with seafood ingredients. The rice noodles absorb the spicy and sour sauce, with a moist and flavorful texture.

Thai Jasmine Rice, with long grains and a faint jasmine aroma. Soft texture, perfect for pairing with rich Thai dishes.

Chicken marinated with turmeric and other spices, then grilled to a golden hue. Served with a rich peanut satay dipping sauce. The meat is tender, and the sauce is sweet and rich.

Pork marinated and roasted, sliced and drizzled with a special lemon sauce. The aroma of roasted meat combined with the refreshing sour sauce creates a rich, non-greasy texture.

High-quality Matsusaka pork simply seasoned and roasted. Slightly charred on the outside, the meat remains crispy, tender, and juicy, allowing you to taste the natural sweetness of the pork.

Thick omelet with shredded Yunnan sour bamboo shoots. The eggy flavor is combined with the unique sourness and crispness of the bamboo shoots, a homely and appetizing dish.

Golden and fluffy omelet filled with fresh and crisp shrimp. A simple yet classic egg dish, suitable for all ages.

Bone-in beef short ribs grilled over open flame to lock in juices. Rich beef aroma, chewy texture, suitable for those who enjoy the original flavor of beef.

Must-try vegetable in Thai cuisine. Water spinach stir-fried with Thai shrimp paste, garlic, and chili over high heat. The shrimp paste is savory and rich, and the vegetables are crisp.

Sweet cabbage stir-fried with rich shrimp paste. The savory flavor of the shrimp paste enhances the sweetness of the cabbage, with a crisp texture.

Green beans stir-fried with shrimp paste, retaining the beans' crispness and moisture. Savory and goes well with rice.

Similar to stir-fried minced pork with Thai basil, green beans are stir-fried with minced meat, chili, and holy basil. Slightly spicy with basil aroma, rich in texture.

Green beans coated with salted egg yolk sand and stir-fried. The sandy texture and savory saltiness of the salted egg yolk coat the crispy green beans, creating a unique flavor.

Bitter melon stir-fried with salted egg yolk. The aroma of salted egg neutralizes the bitterness of the bitter melon, resulting in a sweet and memorable taste.

Long beans stir-fried with Thai red curry paste. The beans are firm and have the spicy flavor of red curry.

Various seasonal vegetables (such as broccoli, carrots, baby corn, etc.) stir-fried. Light flavor, allowing you to taste the natural sweetness of the vegetables.

Stir-fried water spinach with fermented bean curd. The unique fermented bean curd flavor, with its wine aroma and sweet and savory taste, gives the water spinach a distinctive flavor.

Cabbage stir-fried with fermented bean curd, savory and sweet, a vegetable dish with a homely flavor.

Tender beef slices stir-fried with gai lan (Chinese broccoli) over high heat. Gai lan is crisp with a slightly bitter and sweet taste, pairing perfectly with the tender beef.

Blanched or stir-fried gai lan drizzled with oyster sauce gravy. The flavor is savory and enhances the crisp green texture of the gai lan.

Cabbage stir-fried with Yunnan bean paste. Rich bean paste flavor with a hint of spiciness, very good with rice.

Tender eggplant stir-fried with Yunnan bean paste. The eggplant absorbs the savory and slightly spicy sauce, with a soft and flavorful texture.

Classic Chinese flavor, eggplant stir-fried with minced meat, garlic, ginger, and spicy bean paste. The taste is a combination of savory, sweet, sour, and spicy, with tender eggplant.

Eggplant stir-fried with Thai sauce and holy basil. Rich basil aroma, slightly spicy, giving the eggplant an exotic flavor.

Fried king oyster mushrooms coated with salted egg yolk sand. Crispy and savory on the outside, juicy and chewy king oyster mushrooms on the inside.

Sweet and tender luffa dish. You can choose to have it stir-fried with egg mixture (fuyong) or fresh shrimp. The texture is smooth and refreshing, retaining the original flavor of the luffa.

Clear soup made from simmering various vegetables. The broth is clear and sweet, healthy and light, suitable for those who prefer a light taste.

Green papaya stewed with chicken. The green papaya becomes soft after stewing, and the broth is clear and sweet, with nourishing effects.

Refreshing bitter melon soup, usually stewed with meat slices or pork ribs. The broth has the unique bittersweet taste of bitter melon, which is cooling and appetizing.

Clear soup with pork meatballs and glass noodles. The meatballs are springy, the glass noodles are smooth, a simple and delicious homemade soup.

Specialty chicken soup from Northern Thailand, stewed with abundant herbs (such as turmeric, galangal, lemongrass). The broth has a unique herbal spicy aroma, sour, spicy, and appetizing.

World-famous Tom Yum Kung soup. Cooked with fresh shrimp, lemongrass, galangal, kaffir lime leaves, and chili paste. The soup is sour, spicy, and red, with a rich aroma and full of Thai flavor.

Similar to Tom Yum soup, but with abundant mixed seafood (shrimp, cuttlefish, clams, etc.). The essence of the seafood is infused into the soup, making it even more delicious.

Stewed tender beef brisket simmered in Thai spicy and sour soup. The rich beef flavor combines with the spicy and sour broth for a hearty flavor.

Also known as Tom Kha Gai. Chicken and abundant coconut milk are stewed in a spicy and sour broth. The coconut milk neutralizes the spiciness, making the broth smooth and rich with a strong milky flavor.

Northeastern Thai spicy sour soup (Tom Saap), usually a clear broth, emphasizing sourness and dry chili spiciness, with seafood and herbs. The flavor is more refreshing and direct than Tom Yum Kung.

Brewed with Thai brand tea leaves, mixed with condensed milk and milk. Orange-red in color, with a strong tea flavor, sweet and smooth.

Juice made from tamarind. The taste is sweet and sour, similar to smoked plum juice, very refreshing and helps to cut through richness and spice.

Sweet and rich mango juice, full of tropical fruit flavor, cool and refreshing.

Regular carbonated beverages.

Large pot of Thai milk tea, suitable for sharing among a group.

Cooling and refreshing coconut water with natural coconut aroma and slight sweetness, with some coconut flesh.

Famous Thai Singha beer. Rich and mellow taste with malt aroma, suitable for pairing with flavorful Thai dishes.

Popular Thai beer brand (Chang or Leo). The taste is refreshing and smooth, with good carbonation.

Internationally renowned beer brand, with a slightly bitter and sweet aftertaste.

Local Taiwanese beer with a unique Penglai rice aroma, refreshing and smooth.

Thai national dish. Minced pork stir-fried with holy basil (Thai basil), chili, and garlic over high heat. It's intensely savory, spicy, and full of basil aroma, a perfect match for white rice.

Minced chicken stir-fried with Thai basil. Lighter than pork, but still spicy and goes well with rice.

Minced beef combined with Thai basil leaves. Rich beef aroma, paired with spicy seasoning, rich in texture.

Fried century egg cut into pieces and stir-fried with minced meat in the style of Pad Krapow. The chewy texture and rich egg flavor of the century egg are infused into the spicy minced meat, creating a unique flavor.

Chicken slices stir-fried with Thai spicy and sour sauce. The chicken is tender, coated with a sweet, sour, and slightly spicy sauce, appetizing and smooth.

Northern Thai fermented pork (Naem) stir-fried with eggs. The unique fermented sourness of the pork combines with the eggy flavor, a truly authentic Northern Thai dish.

Choose between sour bamboo shoots or bittersweet bitter melon stir-fried with pork. Both can cut through grease and enhance the sweetness of the pork.

Minced pork stir-fried with special Northern Thai chili and spices. Intense aroma, high spiciness, dry and savory texture.

Minced pork stir-fried with Thai shrimp paste. The savory and fresh flavor of the shrimp paste fully penetrates the minced pork, creating a rich flavor.

Tender chicken strips stir-fried with fresh pineapple chunks. The natural enzymes in pineapple make the chicken more tender, and the sweet and sour fruit flavor is a perfect match for the chicken.

Selected beef short ribs pan-seared to a caramelized exterior and tender interior. Simply seasoned to savor the original beef flavor.

Stewed beef brisket chunks drizzled with spicy and sour sauce and braised. Tender beef brisket absorbs the spicy and sour soup, rich and appetizing.

Similar to Mapo Tofu preparation. Minced meat sauce is poured over tender tofu, but with a Thai-style savory and slightly spicy flavor, it's very good with rice.

Crispy and tender slices of Matsusaka pork stir-fried with shrimp paste (gapi). Matsusaka pork is springy and coated with the rich aroma of shrimp paste.

Crispy fried chicken drizzled with a special spicy glaze. The sauce is intensely spicy, with a good crispy exterior and tender interior.

Curry cooked with green chilies, coconut milk, basil, and spices. Greenish in color, with a spicy and sweet taste, and rich coconut aroma. The chicken is tender, and the sauce is suitable for rice.

Beef slices stewed in green curry sauce. The beef absorbs the spicy and rich coconut curry sauce, full of flavor.

Green curry with fresh shrimp. The sweetness of the seafood blends into the spicy coconut milk broth, with a unique flavor.

Panang curry is sweeter and thicker, with a peanut aroma. The slight spiciness of red curry perfectly combines with rich coconut milk, coating tender chicken.

Beef slices cooked with Panang red curry. The sauce is rich and adheres to the beef, with a smooth texture and rich aroma.

Thai yellow curry stir-fried with egg mixture, resulting in a smooth texture like scrambled eggs. Fresh shrimp paired with this rich and mild curry sauce is fragrant and suitable for all ages.

Deep-fried soft shell crab drizzled with royal scrambled egg curry sauce. The crispy crab and the smooth curry egg sauce create a wonderful texture.

Thai yellow curry stewed chicken, usually with potatoes and onions. The spice flavor is mild and not spicy, with a turmeric aroma and a rich taste.

Beef brisket stewed in yellow curry until tender and flavorful. The curry aroma penetrates the beef fibers, creating a rich and satisfying texture.

Rich coconut curry seafood served in a whole coconut (or with coconut flesh). Visually appealing, with every bite full of rich coconut aroma and seafood freshness.

Red curry with pineapple and fresh shrimp. The pineapple's acidity balances the curry's spiciness and the richness of coconut milk, resulting in a sweet, sour, and slightly spicy flavor.

Tender tofu and shrimp braised in a spicy sauce. The tofu absorbs the sauce, and paired with fresh shrimp, it's spicy and appetizing.

Shrimp and fresh pineapple chunks stir-fried. The taste is sweet, sour, and refreshing, retaining the original flavor and freshness of the ingredients.

Choose from mixed seafood, pure shrimp, or cuttlefish, stir-fried with Thai chili sauce over high heat. Full of wok hei, spicy and satisfying.

Large shrimp coated with salted egg yolk sand and stir-fried. The rich savory salted egg yolk evenly coats the fresh shrimp, with a unique and charming flavor.

Seafood (shrimp, cuttlefish, clams), tofu, and vegetables are simmered in a clay pot. The broth is fresh and thick, and the tofu is tender and flavorful.

Shrimp and glass noodles simmered in a clay pot. The glass noodles absorb the shrimp broth and the aroma of spices, with a chewy and flavorful texture.

Glass noodle and shrimp casserole with a spicy and sour flavor. The spicy and sour broth is absorbed by the glass noodles, with every bite full of Thai flavor, appetizing and stimulating.

Shrimp stir-fried with lemongrass and other spices. The refreshing lemony aroma of lemongrass removes the fishiness of the seafood and adds a fresh layer of flavor.

Seafood and tofu sizzle on a hot plate with vegetables. The sauce is rich, aromatic, and keeps warm well.

Fried calamari rings coated with salted egg yolk. The cuttlefish is chewy and springy, with a crispy and rich salted egg yolk coating.

Large shrimp stir-fried in a rich black pepper sauce. The pungent aroma of black pepper is strong, highlighting the sweet and tender texture of the large shrimp.

Deep-fried soft shell crab sprinkled with a generous amount of crispy fried pork floss. Rich in texture, savory, and crispy, it's great with beer or as an appetizer.

Classic Southeast Asian dessert. Sago, attap chee, jackfruit, rambutan, and other tropical ingredients are mixed with coconut milk and crushed ice. Rich in texture, sweet, and refreshing.

Simple and delicious sweet soup. Chewy and transparent sago paired with rich and sweet coconut milk, cool and smooth.

Stewed black purple rice drizzled with coconut milk. The purple rice has a chewy texture with a rice aroma, perfectly blended with the aroma of coconut milk, enjoyable hot or cold.

Thai specialty fruit, with translucent flesh, similar to lychee but crispier and sweeter. Served with syrup or coconut milk.

Must-try Thai dessert. Sweet and juicy fresh mango served with sweet sticky rice drizzled with coconut cream. A blend of sweet and savory, with rich fruit aroma, leaving a lasting impression.