Hookrajong Haus

Crispy shredded papaya Som Tum. Available in 2 styles: Thai style (sweet and sour with peanuts and dried shrimp) or "Poo Pla Ra" style (salty, spicy, "Nua" with fermented fish sauce aroma). Served with fresh vegetables.

Som Tum with fragrant cooked fermented fish sauce, mixed with firm pork sausage. Intensely spicy, salty, and "Nua" (savory/umami).

Som Tum with "Pla Ra" and both Khanom Jeen noodles and papaya strips. A perfect blend of flavors and textures. Intensely spicy according to Isaan tradition.

Lao-style Som Tum. Uses thinly sliced large papaya strips, seasoned with shrimp paste and crab paste. Salty and uniquely fragrant.

Uses cooked sweet corn instead of papaya. Seasoned in Thai "Yum" style. Perfectly sweet, sour, and spicy. Easy to eat and refreshing.

Som Tum platter served in a large tray with various side dishes such as Khanom Jeen noodles, boiled eggs, fresh vegetables, and fried items. A recommended dish for sharing.

Som Tum "Gaeng Lao" (without papaya strips). Focuses on fresh seafood, seasoned with spicy fermented fish sauce. Intensely flavorful and satisfying.

Premium grade Angus beef, grilled to perfection. Prepared as Isaan "Nam Tok" with roasted rice powder, chili flakes, and lime. Fragrant with grilled meat and herbs.

Cooked minced pork, tossed with Larb seasoning, roasted rice powder, chili flakes, lime, and herbal vegetables. Sour, spicy, and salty flavor, fragrant with roasted rice powder.

Tender young pork rib soup, simmered until soft. The soup is seasoned sour, spicy, and hot, fragrant with galangal, lemongrass, and kaffir lime leaves. Refreshing to drink.

Good quality pork sausage, blanched. Tossed with a delicious "Yum" dressing, with fresh chilies, lime, and various vegetables. Intensely flavorful.

Chicken thigh marinated with spices, grilled until the skin is crispy and the meat is tender and juicy. Served with a delicious Isaan-style Jaew dipping sauce.

Chicken marinated with herbs, emphasizing fragrant lemongrass, grilled until golden brown. Served with a sweet and sour spicy Jaew dipping sauce.

Pork neck with marbled fat, grilled over charcoal until fragrant. Cut into bite-sized pieces. Tender and bouncy meat. Served with roasted rice powder Jaew dipping sauce.

Good quality Angus beef, grilled to perfection. Tender and juicy. Served with spicy Jaew dipping sauce to enhance the flavor.

Isaan-style fermented pork sausage. Fried until the skin is taut and crispy. Served with pickled ginger, fresh chilies, and cabbage.

Chicken wings marinated with salt and fried until golden brown and crispy. Perfectly salty and savory. Ideal as a snack or appetizer.

Pork sausage slices, bouncy texture, fried until fragrant. Enjoy with chicken dipping sauce or eat plain.

Local Southern Thai "Bai Liang" leaves stir-fried with eggs. Savory and naturally sweet from the vegetables. Not spicy. Suitable for cutting through the spiciness of Southern curries.

Fresh squid slices, fried and tossed with fragrant crispy garlic. Crispy outside, tender inside. Well-balanced flavor.

Spicy Southern Thai Local Curry. Made from fermented fish entrails, with grilled fish and various vegetables. Salty and intensely spicy, full of curry paste flavor.

Southern Thai Style Fresh Shrimp Paste Dip (Nam Prik Jone). Prepared by hand-mashing. Sour, salty, and spicy. Served with a variety of fresh vegetables.

Fresh sea bass marinated with turmeric and garlic, fried until golden brown and crispy. The fish is fragrant with herbs and has a beautiful yellow color.

Phuket-style braised pork belly with soy sauce and spices. Simmered until the pork is melt-in-your-mouth tender. Rich sweet and savory flavor.

Plump stink beans stir-fried with good quality shrimp paste and fresh shrimp. Rich flavor, uniquely fragrant with shrimp paste and stink beans.

Southern Thai Yellow Sour Curry with fresh Sea Bass. Intensely sour and spicy. Fragrant with Southern curry paste.

Hot steamed sticky rice. Soft texture. Perfect for pairing with Som Tum and grilled dishes.

Steamed Black Sticky Rice. It has a unique crunchy texture and aroma, pairs well with Isaan food.

Khanom Jeen noodles made from fermented flour. Soft and smooth texture. Pairs well with Som Tum or various curries.

Pork skin fried until puffy and crispy. Salty and savory. Eaten as a snack or with Som Tum to add texture.

Seasonal fresh vegetable set. To be eaten with spicy dishes to help reduce the heat.