Hor Jiah (Narathiwat 17) Crab Rice Soup, Fish - Delicious Yen Ta Fo

Seafood Fried Rice with crab meat, shrimp, and squid. Fried until the rice is fluffy and fragrant from the wok. Served with chili fish sauce.

Fried rice with generous crab meat. Mellow flavor, fragrant from the wok.

Large shrimp baked with chewy glass noodles in a clay pot. Seasoned with fragrant spices and herbs.

Fresh Shrimp Fried Rice. Springy texture. Mellow flavor.

Fried rice with fresh squid pieces, bite-sized.

Fried rice with ba-teng (sweet and salty braised pork). A rare dish with a unique flavor.

Rice mixed with ba-teng and spicy salad ingredients. Full-flavored, sour, salty, sweet, spicy.

Crispy, fluffy omelet with generous crab meat. Served with chili sauce.

Omelet with Fresh Oysters. Plump, juicy.

Omelet with minced shrimp or whole shrimp. Springy texture.

Stir-fried Chinese water spinach with minced pork. Seasoned with fermented bean paste, chili, and garlic. Rich flavor.

Crab meat stir-fried with curry powder and creamy egg sauce. Fragrant with spices. Savory, salty, sweet flavor.

Grouper stir-fried with chili paste. Rich flavor, perfectly sweet and spicy.

Grouper stir-fried with celery. Fragrant with herbs. Mellow flavor.

Genuine fish maw stir-fried with celery. Soft and springy texture.

Fresh Sea Bass stir-fried with celery and shredded ginger.

Sea Bass stir-fried with chili paste. Spicy and flavorful. Fragrant with basil.

Large Mixed Seafood Platter. Consists of fish, shrimp, squid, shellfish, jellyfish, and ba-teng. Served with a delicious seafood dipping sauce.

Mixed Seafood Platter. Contains fish, squid, and shrimp.

Freshly blanched grouper. Firm, sweet flesh, crispy skin.

Freshly blanched shrimp. Springy, crisp texture. No fishy smell.

Blanched Oysters. Cooked to perfection. Served with seafood dipping sauce.

Freshly blanched fish maw. Soft and chewy texture.

Blanched White Sea Bass. Served with fried garlic and dipping sauce.

Fresh Squid. Blanched. Crisp texture, not chewy.

Blanched Jellyfish. Crispy and enjoyable to chew.

Braised Pork Belly in Soy Sauce (Ba-Teng). Sweet and salty flavor. Delicious as a snack or with rice porridge.

Rice porridge with abundant ingredients, including fish, shrimp, squid, shellfish, jellyfish, and ba-teng.

Mixed Seafood Rice Porridge. Broth is sweet from boiling pork bones.

Rice porridge topped with large chunks of crab meat. A full bite.

Fresh Shrimp Rice Porridge. Clear, mellow broth.

Grouper Rice Porridge. Fresh fish, not fishy. Chewy skin.

Sea Bass Rice Porridge. Tender flesh. Easy to eat.

Nam Dok Mai Fish Rice Porridge (Saga Fish). Firm and sweet flesh.

Rice porridge with fresh fish maw. Soft and springy texture.

Fresh Squid Rice Porridge

Oyster Rice Porridge. Sweet flavor from the oysters.

Rice porridge with jellyfish. Crispy and uniquely textured.

Rice porridge with braised pork belly (Ba-Teng), giving the broth a sweet, salty, and mellow flavor, fragrant with soy sauce.

Noodles with pink fermented bean curd sauce. Sweet and sour, mellow flavor. With fish balls and water spinach.

Yen Ta Fo with added chili and lime. Tom Yum style. Spicy and flavorful.

Clear Soup Noodles. Refreshing, easy to drink. With authentic, springy fish balls.

Tom Yum Noodles. Spicy and sour, with roasted peanuts and lime.

Dry egg noodles mixed with fried garlic, topped with delicious braised pork belly. Served with soup.