Krua Khun Toei

Ancient recipe sweet and salty carp. Boiled for a long time until the bones are soft and edible whole. Sweet and savory flavor, pairs well with hot rice.

Stuffed bitter gourd with seasoned minced pork, steamed until tender. Slightly bitter, well-balanced flavor.

Spicy pork knuckle soup. The broth is spicy and sour from lime and chili. The pork knuckle is boiled until tender.

Rich Tom Yum soup with river prawns. Intensely sour and spicy. Prawns are firm, fresh, and sweet.

Spicy curry with coconut milk and river snails, shelled for easy eating. Spicy and fragrant with curry paste and coconut milk. Includes climbing wattle and betel leaves for added aroma.

Shelled river snails stir-fried with herbs like krachai, young peppercorns, and kaffir lime leaves. Spicy and intensely fragrant with herbs.

Crab paste dip (Loon Pu). Sweet, salty, and creamy from coconut milk and crab meat, with minced pork and herbs. Served with crispy fresh vegetables as a side.

Central Thai style sour curry, predominantly sour and sweet, with fragrant shredded ginger. Contains tender mullet fish.

Rich sour curry, predominantly sour with a hint of sweetness. Contains fried egg with climbing wattle, cut into bite-sized pieces, and fresh shrimp. The curry soaks into the fried egg.

Rich seafood net curry, coated with egg and fried. Intense flavor, fragrant with curry paste and coconut milk.

Clear soup curry with spicy pepper flavor. Contains various vegetables like zucchini, pumpkin, baby corn, and sweet basil, with fresh shrimp. Well-balanced and healthy.

Crispy fried rice noodles tossed with sweet and sour sauce, topped with shredded egg and various garnishes. An ancient Thai snack.

Spicy fermented pork salad. Sour, spicy, and salty with shredded ginger, peanuts, and fresh chilies. Great as an appetizer or with rice.

Grilled snakehead fish meat, fried until crispy, served with a spicy, sweet, and sour mango dressing.

Oysters or mussels stir-fried with flour and egg, served on a hot plate, sizzling and appetizing. Served with chili sauce.

Freshly pounded shrimp paste sauce. Rich flavor, fragrant with shrimp paste and shrimp. Served with various fresh vegetables.

Crispy fried catfish stir-fried with herbs like young peppercorns, krachai, and fresh chilies. Spicy and hot.

Shelled river snails stir-fried with chili and herbs. Spicy and fragrant with spices.

Mixed seafood stir-fried with herbs. Pungent flavor.

Deep-fried catfish stir-fried with red curry paste. Rich flavor with curry paste.

Tender wild boar meat stir-fried with spicy curry paste and herbs. Spicy and hot.

Fresh shrimp or squid, fried with garlic and pepper. Fragrant with fried garlic.

Chicken stir-fried with crispy fried cashew nuts, seasoned with a sweet and savory sauce, slightly spicy from dried chilies.

Popular menu item: Stir-fried holy basil. Intensely spicy and fragrant with basil.

Stir-fried bell peppers with onion, not very spicy. Sweetness from the onion.

Minced pork stir-fried with salted fish. Unique aroma, savory and rich flavor. Enjoy with hot rice or rice porridge.

Shrimp stir-fried with sweet and sour sauce, including pineapple, cucumber, and tomatoes. Suitable for both children and adults.

Stir-fried glass noodles with various ingredients including meat and vegetables. Well-balanced flavor.

Large pieces of deep-fried snakehead fish stir-fried with celery. The aroma of celery masks the fishiness. Perfectly salty and sweet.

Stir-fried with chili paste sauce. Sweet, spicy, and rich. Fragrant with chili paste and basil.

Stir-fried with chili sauce, a perfect balance of sour, sweet, and spicy.

Stir-fried with fresh chili and onion. Slightly spicy, with sweetness from the onion.

Stir-fried with oyster sauce. Mildly savory and sweet, fragrant with wok aroma.

Pork or chicken, fried until golden and fragrant, tossed with fried garlic and pepper.

Shrimp or squid stir-fried with holy basil. Pungent and intensely spicy.

Fried oysters served on a hot plate with bean sprouts and chili sauce.

Mixed seafood served on a hot plate, sizzling and fragrant.

Tender marinated pork or chicken stir-fried with sauce, served on a hot plate.

Beef stir-fried with special sauce, served hot on an iron plate.

Large sea bass, deep-fried until golden and crispy, topped with a sweet and savory fish sauce. Served with mango salad.

Crispy fried sea bass fish topped with three-flavor sauce. Sour, sweet, and spicy.

Crispy fried sea bass fish topped with fragrant fried garlic and pepper.

Crispy fried snakehead fish topped with fragrant fish sauce. Crispy outside, tender inside.

Crispy fried snakehead fish topped with three-flavor sauce. Rich flavor.

Crispy fried snakehead fish tossed with garlic and pepper. Fragrant and delicious.

Recommended dish: Deep-fried snakehead fish topped with herbal salad dressing, including lemongrass, kaffir lime leaves, shredded mango, and peanuts. Pungent flavor.

Crispy fried snakehead fish served with stuffed eggplant and seafood dressing or special sauce.

Fried chicken wings or chicken pieces marinated with salt until crispy and dry. Perfectly salty and enjoyable to eat.

Crispy fried snakehead fish (Salid Bang Bo style). Meaty and not too salty.

Fresh shrimp and squid, battered and deep-fried until crispy. Served with sweet plum sauce.

Pork ribs marinated with spices, fried until fragrant and tender, falling off the bone.

Special marinated pork, sun-dried then fried. Tender, not tough. Sweet and salty flavor.

Grilled snakehead fish, meat removed and fried until crispy, served separately with a sweet and sour mango dressing.

Spicy fermented pork salad with ginger, fresh chilies, and peanuts.

Boiled pork slices topped with a spicy, sour seafood dressing, garnished with crispy Chinese broccoli stems.

Banana blossom salad with coconut milk and chili paste. Creamy, well-balanced flavor, fragrant with herbs.

Wing bean salad with minced pork and shrimp. Dressing contains coconut milk and chili paste. Sweet, creamy, and moderately spicy.

Roasted eggplant, peeled and mixed with minced pork and dried shrimp. Sour, salty, and sweet taste.

Fried Chinese sausage, sliced and tossed with cucumber, onion, and chili. Well-balanced flavor.

Finely shredded lemongrass salad with fresh shrimp or minced pork. Fragrant with lemongrass and herbs.

Blanched fresh shrimp tossed with herbs, lemongrass, kaffir lime leaves, and chili paste. Pungent flavor.

Chewy glass noodle salad with minced pork and fresh shrimp. Refreshingly sour and spicy.

Mixed seafood salad. Shrimp, squid, fish balls. Pungent flavor.

Spicy Isaan style salad (Larb). Fragrant with roasted rice powder and chili powder, with sour, salty, and spicy flavors.

Sliced grilled pork neck salad (Larb/Nam Tok style). Seasoned with roasted rice powder, chili powder, and lime. Intense flavor.

Stir-fried assorted seasonal vegetables, seasoned with oyster sauce.

Tender chayote shoots stir-fried over high heat. Crispy, delicious, and fragrant with wok aroma.

Crispy cabbage stir-fried with good quality fish sauce. Slightly charred aroma, mild sweet and savory flavor.

Crispy fresh Chinese broccoli stir-fried with fragrant salted fish, balanced with fresh chilies.

Stir-fried Chinese broccoli with oyster sauce. Mildly savory flavor.

Crispy sweet napa cabbage stir-fried with oyster sauce. An easy-to-eat dish.

Chinese morning glory stir-fried over high heat with chili and garlic. Crispy and delicious.

Spicy shrimp paste sauce, sour, salty, sweet, and spicy. Served with seasonal fresh vegetables.

Shrimp paste sauce with fresh shrimp. Rich flavor, served with fresh vegetables.

Green curry with coconut milk. Sweet, savory, salty, and spicy. Fragrant with curry paste and basil.

Jungle curry without coconut milk. Intensely spicy, with krachai and young peppercorns to remove fishy odor.

Jungle curry with snakehead fish. Spicy and fragrant with herbs.

Jungle curry with minced shrimp in chunks. Rich flavor.

Jungle curry with free-range chicken. Tender chicken, intensely spicy.

Jungle curry with wild boar. Chewy wild boar, spicy with jungle curry paste.

Jungle curry without coconut milk. Intensely spicy with herbs.

Beef green curry. Rich flavor, fragrant with coconut milk and curry paste.

Thick curry with a sweet, savory, and salty taste, fragrant with kaffir lime and curry paste.

Large river prawns in a thick, creamy Choo Chee curry sauce. Sweet, savory, and moderately spicy.

Rich sour curry with mixed vegetables and savory snakehead fish roe. Enjoyable to chew.

Popular sour curry with fried egg and climbing wattle, absorbing the sour and sweet soup, served with fresh shrimp.

Sour soup, sweet and sour flavor, fragrant with ginger and shrimp paste. Tender fish.