Jae Joo Ped Mattrathan

Duck braised in a rich palo sauce, fragrant with Chinese medicinal spices. The duck meat is tender and juicy, with beautifully browned skin. The flavor is a perfect balance of salty and sweet. Often eaten with hot jasmine rice and a chili-vinegar dipping sauce.

Perfectly boiled chicken. The meat is firm, tender, and juicy, not dry or tough. The flavor is the natural sweetness of chicken. Popularly eaten with a spicy dipping sauce or used in other dishes.

Pork head simmered in palo sauce until tender. The skin and tendons are crispy and chewy. Rich flavor that penetrates the meat, fragrant with spices.

Pork leg with meat, skin, and tendons, braised in palo sauce until tender and melt-in-your-mouth. Rich flavor, fragrant and fatty. Perfect for eating with Khao Kha Mu (braised pork leg rice).

Various parts of duck, such as wings, legs, offal, or neck, braised in palo sauce until the flavor penetrates. Rich flavor, suitable for eating as a snack or appetizer.

We prepare food sets for Chinese ancestral worship ceremonies. Includes beautifully cooked duck, chicken, and pork, ready for the ritual.