Hor Mok Mae Boon Ma

Snakehead Fish Hor Mok. Seasoned with curry paste and coconut milk, steamed until cooked in a banana leaf cup. The fish is firm and sweet, pairing well with the curry paste. Rich and creamy flavor.

Hor Mok made from scraped clown featherback fish meat, which is distinctively chewy and tender. Seasoned with a rich coconut curry paste, steamed hot, emitting an appetizing aroma.

A modified Hor Mok recipe that uses minced pork instead of fish, offering a different texture while retaining the fragrant richness of coconut milk and curry paste. Suitable for those who do not eat fish.

Extra large Hor Mok, containing the head and belly of the fish, which are fatty and tender. Served with various mixed vegetables. This is the most intensely flavored part.

Hor Mok uses only the belly part of the fish, which has marbled fat, giving it a melt-in-your-mouth tender texture and a particularly rich and fatty flavor.

Fermented rice noodles served with a thick fish curry sauce made from finely pounded fish mixed with curry paste and coconut milk. The flavor is mellow, fragrant with fingerroot and herbs.

Scraped clown featherback fish meat kneaded with red curry paste and chopped long beans. Fried in hot oil until golden brown. Chewy and tender texture, slightly spicy flavor. Served with dipping sauce.