Khao Man Gai Betong Fortune Town Branch

Spaghetti served with crispy fried chicken. A fusion dish combining Italian pasta with Thai-style fried chicken.

Steamed chicken served over fragrant oily rice cooked with chicken broth. The chicken is tender and juicy. Served with a dipping sauce made from fermented soybeans, ginger, and chili.

Crispy deep-fried chicken served over fragrant oily rice. The chicken has a golden, crunchy batter. Typically served with sweet chili sauce.

A combination plate featuring both steamed and fried chicken over oily rice. Offers a variety of textures in one meal. Served with two types of dipping sauces.

Rice topped with slices of crispy pork belly. The pork has a crackling skin and tender meat. Served with a savory sauce.

Stir-fried pork with garlic and pepper served over rice. Comes with a boiled egg. A savory and aromatic dish.

Deep-fried pork belly served over rice with a boiled egg. The pork is savory and slightly crispy.

A separate plate of steamed Betong chicken without rice. The meat is firm yet tender with a gelatinous skin. Dip in the provided sauce and eat with rice or on its own.

A separate plate of crispy fried chicken. Served with sweet chili dipping sauce.

A side dish of crispy pork belly (Siu Yuk). Features layers of meat and fat with a crunchy skin. Served with a dark dipping sauce.

Stir-fried pork with plenty of garlic and pepper served as a side dish. Savory and aromatic.

Deep-fried pork belly served as a side dish. Salty and savory, great for pairing with rice.

Stewed pork leg cooked until tender in a savory, slightly sweet sauce. The meat falls off the bone. Served with pickled vegetables to cut the richness.

A Hakka-style dish featuring braised pork belly with preserved mustard greens. The pork is steamed until very soft and flavorful. Savory and slightly salty.

Chicken feet/legs braised in a savory red sauce. The skin and tendons are soft and gelatinous. A popular dim sum style dish.

Mixed chicken giblets (liver, gizzard, heart) boiled until tender. Served as a side dish to accompany chicken rice.

Hard-boiled duck egg. The yolk is larger and richer than a chicken egg.

Fragrant rice cooked with chicken fat, garlic, ginger, and pandan leaves. Essential for chicken rice.

Plain steamed white jasmine rice.

Pork rib soup simmered with Chinese herbs and spices. The broth is dark, aromatic, and savory. Served hot.

Refreshing drink made with honey and fresh lime juice. Sweet and sour balance.

Sparkling soda water mixed with fresh lime juice. Fizzy and thirst-quenching.

Classic Thai iced tea made from strong Ceylon tea, sweetened with condensed milk. Creamy and sweet with a distinct orange color.

Thai milk tea topped with cubes of black grass jelly. Adds a chewy texture to the sweet tea.

Traditional Thai-style coffee made with roasted coffee beans and sweetened condensed milk. Strong and sweet.

Iced black tea with fresh lime juice. Sweet and tangy.

Sweetened iced black tea without milk. Refreshing and energetic.

Traditional Thai black iced coffee. Strong, dark, and sweet.

Herbal drink made from dried chrysanthemum flowers. Light yellow, floral, and mildly sweet. Served cold.

Carbonated soft drink.

Sugar-free carbonated soft drink.

A glass of ice.

Bottled mineral water.

Sliced toddy palm fruit served in sweet syrup with ice. Refreshing and chewy.

A combination of toddy palm fruit and black grass jelly in sweet syrup.