Jae Puay Kha Mu Talat Somdet

Stewed pork leg simmered in a rich soy sauce broth with Chinese herbs like star anise and cinnamon. The meat is tender and savory, often served with a side of spicy vinegar sauce.

Stewed pork knuckle (trotters). This cut is prized for its gelatinous skin and tendon, offering a chewy and rich texture compared to the meatier leg.

Stewed pork joint, a specific cut connecting the leg and the foot. Known for having a good balance of skin, tendon, and meat.

Congealed pork or duck blood blocks, stewed in the same aromatic soy broth as the pork leg. Soft and jelly-like texture.

Stewed pork intestines. Cleaned thoroughly and braised until tender and flavorful, absorbing the spices of the broth.

A combination plate of stewed pork leg meat and intestines.

Hard tofu simmered in the braised pork broth. It has a firm texture and savory taste.

Stewed pig tail. A delicacy with a unique texture of skin and cartilage, braised until soft.

Roasted chicken coated with Thai roasted chili paste (Nam Prik Pao). Sweet, savory, and slightly spicy.

Chinese-style sweet sausage. Sliced and served as a side dish.

Roasted pork neck marinated in sauce. The meat is juicy with a nice balance of lean meat and fat.

Clear soup with vegetables and minced pork or tofu. A light and soothing side dish to balance the richness of the main meal.

Braised pork soup without noodles (Kao Lao). Served with bean sprouts and vegetables in a savory dark broth.

Braised chicken feet soup. The chicken feet are stewed until very tender and gelatinous.

Spicy salad with Vietnamese pork sausage (Moo Yor) and pork meatballs. Tossed with lime, chili, and herbs.

Boiled pork meatballs served with spicy dipping sauce.

Boiled Vietnamese pork sausage slices served with spicy dipping sauce.

Stewed pork leg served over steamed rice with pickled mustard greens and chili vinegar sauce.

Rice topped with roasted chicken in roasted chili paste sauce.

Rice topped with roasted pork neck marinated in sauce.

A deluxe rice dish featuring stewed pork leg, knuckle, intestines, egg, tofu, and blood jelly.

Thai black tea served cold over ice. Sweet and refreshing.

Thai-style iced black coffee. Sweet, strong, and aromatic, often made with roasted corn and soybeans.

Roselle drink. A tart and sweet herbal drink made from hibiscus flowers, deep red in color.

Longan drink. A sweet golden juice with dried longan fruit pieces.

Pepsi cola.

A glass of plain ice.

Bottled water.

Fresh coconut water, served cold.

Traditional grass jelly. Black herbal jelly served with syrup and ice, cooling and slightly sweet.