Jarungrod Zapp

Fragrant pan-fried duck liver with garlic, seasoned with crispy fried garlic. Melts in your mouth, rich and tender. Served with sauce.

Papaya salad platter with 4 side dishes. Intensely spicy flavor, crispy papaya shreds, goes well with the side dishes.

Rice mixed with the restaurant's special seasoning. Mellow flavor, fragrant with herbs and generous side dishes.

Special menu featuring fresh seafood, intensely flavored and served in a crispy fried bird's nest. Crispy texture with rich seafood flavor.

Instant noodle salad with crispy pork and salted egg yolk. Savory, sour, and spicy flavor, chewy noodles contrast with the crispy pork.

Sweet and sour fruit salad with rose apples and Nam Dok Mai mangoes, topped with crispy fried small shrimp. Refreshing with a variety of textures.

Sweet ripe mango salad with salmon, seasoned with fragrant shrimp paste. A perfect balance of savory, sweet, and sour Thai flavors.

Blanched rice noodles topped with a mellow coconut milk sauce, garnished with shredded chicken. Served with fresh vegetables. Fragrant, creamy, and slightly sweet coconut milk taste.

Special recipe fried chicken, crispy skin and tender meat, marinated with spices. Delicious as a snack or with rice.

Marinated grilled pork served with spicy fermented fish paste chili dip. Authentic Isaan flavor, fragrant with fermented fish and herbs.

Rice mixed with deboned mackerel, simply seasoned in a home-style way, but delicious. Salty, rich, and fragrant with fried mackerel.

Spicy Bueng Kan style papaya salad with generous ingredients and savory fermented fish sauce.

Papaya salad with fragrant fermented fish sauce and fresh, tender shrimp. Intensely flavorful with fermented fish sauce.

Traditional Lao papaya salad with 'krathin' seeds for a crunchy, savory taste. Salty, spicy, and savory.

Jungle salad with various ingredients such as bamboo shoots, pickled vegetables, and snails. A rich and full-flavored dish.

Papaya salad using chewy small noodles instead of papaya, with fried pork sausage. The fermented fish sauce flavor seeps into the noodles.

Nong Khai style savory papaya salad with firm pork sausage. Rich and mellow flavor.

Spicy papaya salad with fresh, sweet, and tender mud crabs. Enjoy the rich crab roe.

Salad with mangrove crab or salted crab. Salty with a spicy aftertaste, fragrant with crab.

Som Tum with Khanom Jeen noodles and rich, oily Mae Klong mackerel. Savory and delicious, pairs well with the mackerel.

Salmon papaya salad with fermented fish sauce. The richness of salmon balances the spicy and savory flavor.

Mixed seafood papaya salad. Fresh seafood ingredients, intensely flavorful with fermented fish sauce.

Papaya salad with sour and salty pickled clams. A unique flavor for pickled clam lovers.

Crispy long bean salad with large pieces of crispy pork. A perfect balance of savory, salty, and spicy flavors.

Fusion papaya salad using macaroni instead of papaya. The salad dressing coats the chewy noodles.

Papaya salad with 'dong daeng' noodles (fresh dough noodles), chewy and fun to eat, served with pork sausage.

Papaya salad with crispy glass noodles, fun to chew, low calorie. Served with pork sausage.

Watermelon salad, sweet and juicy, topped with ground dried fish. A refreshing and unique sweet and salty taste.

Spicy Lao papaya salad, topped with freshly fried crispy pork skin. Crispy, rich, and goes well together.

Sweet corn salad with crispy salted egg and crispy pork skin. A perfect balance of sweet, sour, rich, and salty flavors. No fermented fish sauce.

Mellow Thai papaya salad with salted egg and large, crunchy dried shrimp.

Traditional Thai papaya salad, sweet and sour, with peanuts and dried shrimp. Suitable for those who don't prefer very spicy food.

Bangkok style papaya salad, primarily sour and sweet, not very spicy. Easy to eat.

Papaya salad without fermented fish sauce, seasoned with fragrant fish sauce and fresh, sweet shrimp.

Papaya salad with salted crab, seasoned with fish sauce. Salty, spicy, and mellow flavor.

Pomelo salad, sweet and sour taste, with ground dried shrimp. Refreshing flavor, fragrant with salad dressing.

Fruit salad with green and red apples. Crispy and delicious, with a refreshing sweet and sour taste.

Premium fruit salad with strawberries and ripe mangoes. Sweet, fragrant, and delicate.

Young coconut shoot salad. Crispy and creamy texture, fragrant with salad dressing.

Seasonal fruit salad with Queen of Fruits mangosteen. Sweet and sour taste, pairs well with shrimp paste dressing.

Fusion dish using creamy avocado, topped with crispy small fried shrimp. A perfect balance of creamy and savory flavors.

Juicy pineapple salad, sweet and sour taste, topped with crispy fish.

Fruit salad with large, sweet and fragrant lychees, balanced by the spicy and salty salad dressing.

Dry roasted duck larb with fried dried chilies. Fragrant with Northern larb spices. Spicy and hot flavor.

Grilled catfish larb, meat removed, fragrant with roasted rice and herbs, perfectly dry taste.

Minced pork larb with perfectly cooked pork liver (soft-boiled liver). Sour, salty, spicy, and fragrant with roasted rice.

Grilled pork neck, cut into pieces, seasoned as larb nam tok. Intense flavor, fragrant with grilled pork.

Large pieces of crispy pork made into larb nam tok. Spicy flavor penetrates the meat, skin remains crispy.

Shrimp larb with pineapple, adding natural sweet and sour taste to balance the spicy larb.

Traditional glass noodle salad with minced pork, dried shrimp, and peanuts. Full-flavored with sour, salty, and spicy notes.

Crispy lotus stem salad with crispy pork. The salad dressing seeps into the lotus stems, enjoyable to chew.

Diced salmon seasoned as larb, with fresh lime juice and fragrant roasted rice. A Thai fusion flavor.

Chili paste made from tuna. Mellow flavor, easy to eat, healthy.

Chili paste with grilled eggplant. Mild flavor, with a hint of smokiness.

Northern local chili paste made from grilled young chilies. Not very spicy. Served with steamed vegetables.

Minced fish chili paste with herbs. Salty, spicy, and savory flavor, fragrant with spices.

The restaurant's special chili paste recipe. Unique flavor.

Isaan style dipping sauce, sour, salty, and spicy, with roasted rice and tamarind paste.

Spicy dipping sauce, sour and spicy with bird's eye chilies and fresh lime. Ideal for seafood.

Hot steamed rice topped with rich, oily shrimp roe. Fragrant and intensely flavored. Served with seafood dipping sauce.

Rice topped with spicy shrimp paste curry, mixed with shrimp roe. Fragrant with coconut milk curry paste.

Fried rice mixed with fragrant shrimp paste, topped with crispy fried small shrimp. Served with side dishes.

Fried rice with pineapple and curry powder. Sweet and sour taste, fragrant with spices.

Fried rice with sour fermented pork, stir-fried until dry and fragrant with wok aroma. Mellow flavor.

Rice topped with spicy grilled pork neck salad. A complete meal in one dish.

Dry-fried Wai Wai noodles with fermented pork and pork belly, topped with crispy pork skin.

Grilled pork neck stir-fried with red curry paste. Fragrant with kaffir lime leaves. Served with rice.

Fermented pork belly, fermented until sour, then fried until crispy outside and tender inside.

Grilled pork neck marinated with chili and salt. Intensely salty and spicy, perfect as a snack.

Dry-fried crispy pork, incredibly crispy and satisfying to chew.

Crispy fried chicken skin seasoned with salt and chili. Salty, rich, and slightly spicy.

Chicken wings marinated and fried with crispy fried herbs. Fragrant with spices.

Duck intestine, thoroughly cleaned, fried until dry and crispy. Served with dipping sauce.

Picanha steak with fat, grilled to perfection, mixed with fragrant roasted rice larb powder.

Marinated grilled pork neck mixed with roasted rice larb seasoning. Dry and spicy flavor.

Pork neck marinated in fresh milk until tender, grilled over charcoal. Sweet, rich, and fragrant. Served with jaew dipping sauce.

Fresh milk marinated chicken, grilled until golden brown skin, tender and juicy meat.

Salt-grilled fresh catfish, sweet meat with a grilled aroma. Served with chili paste or papaya salad.

Grilled pork intestine fried until dry and crispy, crispy outside and tender inside. No fishy smell.

Marinated grilled pork tongue, springy and chewy, enjoyable to eat.

Salt-grilled freshwater fish (Plai Yon), tender and flavorful, hard to find.

Spicy clear soup with crunchy soft pork ribs. Fragrant with herbs.

Free-range chicken 'om' curry with glass noodles and Isaan vegetables. Savory and fragrant with fermented fish sauce.

Super chicken feet soup, stewed until meltingly tender. Spicy and sour seasoning with bird's eye chilies.

Pork 'om' curry with young papaya and dill. Sweet taste from bone broth and fragrant with Isaan curry paste.

Fresh, chewy Khanom Jeen noodles. Served with papaya salad or curry.

Hot steamed sticky rice, soft and fragrant, served in a bamboo container.

Steamed jasmine rice, beautifully cooked grains.

Pork fat fried until golden and crispy. Salty and rich. Used as a topping to enhance flavor.

Blanched white rice noodles mixed with fried garlic, topped with crispy pork skin.

Blanched instant noodles, chewy and soft, topped with crispy pork skin.

Boiled duck or chicken eggs, cooked to perfection with a runny yolk.

Cooked salted egg. Salty and rich flavor, to balance spicy dishes.

Stir-fried rice noodles in a sweet pink sauce, traditional style.

Restaurant's special sticky rice recipe. May contain herbs or natural colors.

Sticky rice balls coated in egg and fried. Salty and rich seasoning, fragrant with omelet.