Krua Mara Wan

Fried rice with egg and your choice of meat, seasoned with soy sauce and seasonings. Served with cucumber and lime. Balanced flavor, fragrant wok aroma.

Meat stir-fried with holy basil, chili, and garlic, served over steamed rice. Bold, spicy, hot flavor, fragrant with herbs.

Fried rice with Chinese sausage (sweet pork sausage). Slightly sweet and salty, balanced flavor. Suitable for children.

Crispy stir-fried kale with salted fish for added salty and aromatic flavor. Rich flavor, pairs well with steamed rice or rice porridge.

Fried rice emphasizing healthy ingredients, may include various vegetables. Balanced flavor, not too oily.

Fried rice with chili paste and pork belly. Sweet and spicy balanced flavor, fragrant with chili paste.

Fried rice with pineapple chunks, raisins, and meat. Often seasoned with curry powder. Sweet and sour flavor with a unique aroma.

Fried or stir-fried meat with garlic and pepper, served over steamed rice. Salty-sweet flavor with a fragrant aroma of fried garlic.

Fried rice with tomato sauce, served with a fried egg, sausage, and fried chicken. A Thai-American fusion dish with an easy-to-eat sweet and sour taste.

Steamed rice mixed with fragrant shrimp paste, served with various side dishes such as sweet pork, shredded omelet, green mango, shallots, and bird's eye chili. Full of flavor.

Cajun-style fried rice from America, seasoned with spices, meat, and various vegetables. Rich, aromatic spice flavor.

Fried rice with Nam Prik Long Ruea (sweet and sour shrimp paste chili dip), served with sweet pork and salted egg. Traditional Thai balanced flavor.

Thick, reduced coconut milk curry. Sweet, rich, and salty flavor, fragrant with curry paste and shredded kaffir lime leaves. Tender meat.

Fried or steamed seafood topped with a rich coconut milk curry paste. Rich flavor, fragrant with coconut milk and kaffir lime leaves.

Southern Thai traditional curry made from fermented fish kidney, with bamboo shoots and fish. Intensely spicy, salty, with a unique aroma of fermented fish kidney.

Red curry without coconut milk, with various herbs and vegetables. Spicy and hot flavor, fragrant with krachai and fresh peppercorns.

Light green coconut milk curry. Sweet, rich, and salty flavor, fragrant with green curry paste and basil. Commonly eaten with steamed rice or Khanom Jeen noodles.

Green curry with shrimp and tender young coconut shoots. Crunchy texture. Rich, sweet, and creamy coconut milk flavor.

Eastern Thai traditional curry with pork belly and Cha Muang leaves. Sour from the Cha Muang leaves, balanced by the salty-sweet flavor of the curry.

Southern Thai-style sour curry, yellow from turmeric. Intensely sour and spicy flavor with fresh, sweet fish.

Sweet and sour curry with mixed vegetables and an omelet, with shrimp or fish. Balanced flavor, refreshing to drink.

Pork stir-fried with Southern curry paste until dry. Intensely spicy flavor, fragrant with turmeric and shredded kaffir lime leaves.

Stir-fried holy basil as a side dish. Boldly seasoned with holy basil leaves, chili, and garlic. Fragrant and delicious.

Sea bass fillet stir-fried with fresh herbs such as krachai, young peppercorns, and chili peppers. Spicy and fragrant with herbs.

Fresh catfish stir-fried with plenty of spicy herbs. Intense flavor, firm fish meat, not fishy.

Razor clams stir-fried with spicy herbs. Chewy clam meat. Rich flavor.

Coconut milk curry paste mixed with egg and seafood, steamed until tender. Fragrant with curry paste and coconut milk. Balanced flavor.

Sea bass fillet stir-fried with celery and ginger. Mildly seasoned, fragrant with celery, not spicy.

Stir-fried glass noodles with Chinese flowers and various ingredients, including seafood. Chinese-style balanced flavor.

Minced pork stir-fried with salted egg, seasoned to blend. Salty and rich flavor, fragrant with the richness of salted egg yolk.

Thin omelet wrapped around stir-fried minced shrimp and various vegetables. Balanced sweet and sour flavor.

Deep-fried tofu topped with a rich sauce of minced pork and various vegetables. Balanced flavor.

Various fresh vegetables stir-fried with fresh shrimp, seasoned with oyster sauce. Sweet and crisp flavor from the vegetables.

Crispy fresh kale stir-fried with large pieces of crispy pork, seasoned with chili and garlic. Rich flavor.

Cabbage stir-fried with good fish sauce in a very hot wok, with a slight smoky aroma. Balanced salty-sweet flavor.

Chinese morning glory stir-fried quickly over high heat with chili and garlic. Salty and spicy flavor, crisp and delicious.

Stir-fried crisp iceberg lettuce with oyster sauce over high heat. Sweet and salty flavor, lettuce remains crisp.

Stir-fried young bitter melon (Chayote) with eggs. Sweet, rich, and salty flavor, easy to eat.

Crispy fried fish topped with a sweet and salty fish sauce, served with mango salad.

Steamed fish with ginger and spring onions, seasoned with soy sauce. Salty-sweet flavor, fragrant with sesame oil.

Steamed fish topped with a spicy salad dressing, with chili, garlic, and lime. Sour, spicy, and zesty flavor.

Fish marinated with turmeric and garlic, fried until crispy. Golden yellow color, fragrant with Southern herbs.

Crispy fried fish topped with fragrant fried garlic. Salty and rich flavor.

Steamed fish with preserved plums, ginger, and minced pork. Balanced sour and salty flavor, easy to eat.

Fried fish topped with a spicy herb salad dressing of lemongrass, ginger, lime, peanuts, and dried chili. Aromatic and full of flavor.

Fried fish served in hot sour curry soup with water mimosa or mixed vegetables. Sour, sweet, and spicy flavor.

Fried fish topped with a rich chili paste sauce, fragrant with kaffir lime leaves. Spicy, sweet, and salty flavor.

Fried sea bass served in hot Tom Kha coconut milk soup. Sour, salty, sweet, and rich flavor, fragrant with galangal and herbs.

Fried fish topped with a red three-flavor sauce (sour, sweet, salty). Balanced flavor.

Fried fish seasoned like Laab Nam Tok, with toasted rice powder, chili powder, and herbs. Spicy Isaan flavor.

Richly seasoned fish dish. May be fried fish tossed with herbs or a special house sauce.

Freshly blanched Kang fish with firm flesh and chewy skin, served with seafood dipping sauce or fermented soybean paste.