Jao Sua Buffet Talay Pao

Ancient Thai herb salad. Intense flavor, fragrant with lemongrass and chili paste. Lightly boiled meat tossed with spicy dressing.

Fresh blanched seabass pieces, seasoned with plaa dressing ingredients: lemongrass, kaffir lime leaves, and chili. Sour, salty, and spicy flavor.

Fresh shrimp marinated in seasoned fish sauce, served with fresh garlic, chili, and spicy seafood dipping sauce. Crispy and springy shrimp meat.

Traditional glass noodle salad with minced pork, dried shrimp, and peanuts. Balanced sweet and sour flavor, not too spicy.

Glass noodle salad with abundant seafood or mixed pork and seafood. Seasoned with fresh lime dressing. Intense flavor.

Crispy young kale stems, tossed in a spicy and sour dressing with fresh shrimp or seafood. A great appetizer or side dish.

Grilled meat, fragrant, tossed with spicy dressing, with cucumber, tomato, onion. Perfectly balanced sour, salty, and spicy flavor.

Herb salad with finely sliced lemongrass, mixed with fresh shrimp or seafood. Fragrant with herbs and a crispy texture.

Blanched pork slices topped with a spicy dressing, predominantly sour and spicy. Garnished with crispy kale stems and sliced garlic.

Assorted fresh blanched seafood (shrimp, squid, fish) served with spicy seafood dipping sauce.

Thick-cut seabass pieces, lightly blanched. Sweet, tender, non-fishy meat. Served with soybean paste dip or seafood dip.

Spicy papaya salad with fresh horse crab. Sweet crab meat complements the sour and spicy dressing.

Various styles of papaya salad. Choose from Thai (sweet and sour), Lao (fragrant and savory with fermented fish sauce), or with salted egg and fruits.

Grilled meat, bite-sized pieces, topped with a spicy, sour, and sweet dressing. Served with crispy, chilled kale stems.

Fresh fermented pork served with side dishes: pickled ginger, chili, peanuts, and fresh vegetables. A complete sour, salty, and rich flavor.

Good quality crab sticks, served cold with wasabi and soy sauce. Sweet and tender.

Chicken tendons, battered and deep-fried until crispy. Chewy and crunchy. Served with chili sauce.

Chicken wings marinated in spices, fried until golden and crispy. Sprinkled with fragrant fried herbs.

Pork belly marinated in good quality fish sauce, fried until crispy outside and tender inside. Perfectly salty and rich flavor.

Minced shrimp, seasoned, breaded and deep-fried. Crispy outside, tender inside. Springy shrimp meat. Served with sweet plum sauce.

Minced Krapong fish mixed with curry paste until sticky, then deep-fried until hot. Fragrant with curry paste. Served with cucumber relish.

Whole soft-shell crab fried with garlic and pepper. Edible shell and all. Fragrant with fried garlic.

Shrimp or squid, battered and deep-fried until golden yellow. Enjoyable as a snack with sauce.

Meat seasoned, dried slightly, then fried. Rich flavor, fragrant with sun-dried aroma.

Crispy fried shrimp crackers or fish crackers, freshly made, as a snack

Fried cashews or peanuts, lightly salted. Chewy and rich.

Fried potato sticks, served hot with ketchup.

Traditional appetizer: chicken, dried shrimp, fried peanuts, and various herbs, eaten together.

Good quality clear dried shrimp, deep-fried or in salad. Salty and rich flavor.

Seasoned minced pork laab, formed into balls, deep-fried. Fragrant with roasted rice and chili powder. Intense flavor.

Fresh oysters served with side dishes: kachai sprouts, fried shallots, and chili paste.

River prawns stir-fried with chili and salt, with minced garlic and fresh chili. Salty, spicy, and wok-fragrant flavor.

Crispy fried seabass pieces stir-fried with chili and salt and herbs. Dry, intense flavor.

Stir-fried with spicy curry paste, including krachai and young peppercorns, and holy basil. Fragrant with herbs.

Rich curry powder stir-fry. Creamy and rich with egg and fresh milk. Sweet, fresh meat complements the spices.

Seabass stir-fried with Chinese celery and shredded ginger. Mild flavor, fragrant with herbs.

Seafood stir-fried with rich black pepper sauce. Fragrant with pepper, slightly spicy.

Fresh squid stir-fried with salted egg sauce. Perfectly balanced rich, salty, and sweet flavor. The sauce coats the squid thoroughly.

Fried rice with crab meat, egg, and spring onions. Mild flavor, fragrant wok aroma.

Fried rice with fresh, firm shrimp. Seasoned with soy sauce and special sauce.

Spicy tom yum soup with abundant herbs: galangal, lemongrass, kaffir lime leaves. Available in clear soup (refreshing) or creamy soup (rich and flavorful).

Spicy and sour soup with dried chili and roasted shallot aroma. Crispy dried fish added for texture.

Spicy Isaan soup with roasted rice powder and dried chili. Crunchy soft pork ribs or tender braised beef.

Rich spicy and sour soup served with deep-fried seabass pieces and various vegetables. Hot and soothing.

Mild spicy and sour soup with diced cha-om omelet and fresh, sweet shrimp.

Rich curry with roasted curry paste. Perfectly balanced salty, spicy, sweet, and creamy flavor.

Curry without coconut milk. Spicy flavor from herbs like krachai and young peppercorns. Focuses on local vegetables.

Spicy clear tom yum soup with holy basil for extra aroma. Assorted fresh seafood.

Mild curry with a hint of galangal. Sour, salty, sweet, and balanced flavor. Not too spicy.

Seafood stir-fried with spicy "pad cha" sauce or dry tom yum. Spicy and intense, suitable for those who love spicy food.

Fried river prawns topped with sweet and sour tamarind sauce, sprinkled with fried shallots and dried chili.

Crispy fried seabass with sweet and sour stir-fried sauce, with cucumber, pineapple, and tomato.

Deep-fried seabass with three-flavor sauce. Sour, salty, sweet, slightly spicy, balanced.

Meat fried with garlic and pepper sauce. Fragrant and mild flavor.

River prawns or seafood stir-fried with a sweet, fragrant sauce, similar to salty caramel.

Fried dish with sweet and sour orange sauce. Refreshing and fragrant.

Fried dish tossed with laab powder, roasted rice, chili powder. Spicy Isaan flavor.

Crispy fried chicken with fried Thai herbs like lemongrass, kaffir lime leaves, shallots.

Mantis shrimp fried with garlic and pepper. Fragrant and delicious.

Glass noodles baked in a clay pot with spices, ginger, Chinese celery, and meat. Fragrant with sesame oil and seasoning sauce.

River prawns baked with spa-style herbs. Relaxing aroma.

Salt-baked river prawns. Brings out the natural sweetness of the prawns. Salty and rich.

Whole seabass baked in salt. The meat inside is moist, sweet, and fragrant.

Steamed seafood topped with a spicy lime and garlic dressing. Intense sour and spicy flavor.

Steamed with Japanese or Chinese soy sauce. Fragrant with ginger and spring onions. Balanced salty and sweet flavor.

Steamed with preserved plums and ginger. Sour, salty, and plum-fragrant flavor. Refreshing.

Large river prawns baked and topped with melted cheese. Fragrant and rich.

Sweet scallops baked with butter and cheese. Fragrant, rich, and salty.

Smooth steamed egg seasoned with tom yum paste and meat. Intense flavor.

Steamed egg hot pot with Yom Yen flavor. Pink color, balanced sweet and sour taste.

Fresh shrimp baked with cheese, with stretchy, appetizing cheese.

Fresh river prawns grilled over charcoal until fragrant. Rich prawn roe. Served with seafood dipping sauce.

Freshly grilled blue crab. Sweet, firm meat, slightly smoky from the shell.

Fire-grilled sweet clams. Chewy texture, naturally sweet.

Scallops grilled on a stove with butter and garlic. Fragrant and rich.

Grilled mantis shrimp. Firm, white meat, sweet flavor similar to a mix of shrimp and crab.

Popular dish: Stir-fried holy basil with meat, chili, and garlic. Spicy, hot, salty, and sweet flavor. Served over rice.

Meat fried with garlic and pepper, served over rice. Fragrant with fried garlic.

Fried rice with tom yum or spicy dressing, with seafood. Intense flavor.

Stir-fried noodles with dry tom yum paste. Intense sour and spicy flavor.

Fried rice with shredded salted fish. Fragrant with salted fish aroma, balanced with lime and sliced chili.

Fried rice with green curry paste, coconut milk, and seafood. Fragrant with curry paste.

Stir-fried noodles with Pad Thai sauce, containing fresh shrimp, tofu, preserved radish, and peanuts. Sweet and sour flavor.

Rice with dry-stir-fried seafood, similar to dry rice soup. Fragrant with fried garlic.

Hot rice soup with a mild, savory broth, containing meatballs.

Fried egg in hot oil, crispy whites, runny or cooked yolk as ordered

Hot jasmine rice, freshly cooked

Specially selected fresh seasonal fruits, peeled and ready to eat.

Sour, crispy green mango served with a rich sweet fish sauce, containing dried shrimp and shallots.

Thai dessert with green pandan noodles in fragrant sweet coconut milk, served with ice. Refreshing.

Clean drinking water

Chang beer. Smooth taste.

Leo beer. Standard, popular taste.

Singha beer. Original Thai beer, rich flavor.

Cola soft drink. Sweet and fizzy.