Kai Tod 26

Stir-fried minced chicken with dry curry paste and Southern spices. Intensely spicy flavor with herbs, turmeric, and kaffir lime leaves. Served with hot steamed rice. Suitable for those who like spicy food.

Stir-fried pork with red curry paste, herbs, and eggplant. Rich flavor, fragrant with galangal and spices. Served with steamed rice.

Southern curry paste stir-fried minced chicken. Spicy and hot flavor with turmeric herbs. A side dish to eat with steamed rice or fresh vegetables.

Spicy stir-fried pork with herbs and curry paste. Spicy and mellow flavor, fragrant with curry paste. A side dish.

Fresh cabbage stir-fried over high heat with good quality fish sauce. Salty and sweet flavor with a hint of wok hei. Crispy, delicious, and easy to eat.

Stir-fried green okra with eggs. Mild and mellow flavor. The okra has a unique soft and slippery texture.

Hat Yai style fried chicken breast. Marinated with spices until tender, fried until the skin is crispy and the meat is soft. Topped with crispy fried shallots. Served with sticky rice.

Hat Yai fried chicken wings. Crispy outside, tender inside. Fragrant with pepper and coriander marinade. Served with fried shallots.

Signature fried chicken drumsticks. Crispy golden-brown skin, juicy meat, fragrant with spices. Topped with fried shallots.

Seasoned chicken skin fried until dry and crispy. Not oily. Salty and savory flavor, enjoyable to chew. Suitable as a snack or to eat with other dishes.

Fried shallots and garlic until golden brown and crispy. Has a unique aroma. Used to top fried chicken or eaten as a snack for added texture.

Steamed black sticky rice. Chewy and soft texture with a unique aroma. Popularly eaten with fried chicken.

Hot steamed sticky rice. Soft texture. Can be shaped by hand and eaten with fried chicken or papaya salad.

Thai Jasmine rice. Cooked to perfection, with beautiful grains, soft, and fragrant. Eaten with various side dishes.