Krua Pla Bang Khun Phrom

Marinated pork stir-fried with garlic and pepper until fragrant. Sweet and savory flavor, served over hot jasmine rice.

Fluffy fried omelet with minced pork, seasoned to perfection. Served over jasmine rice, commonly eaten with chili sauce.

Jasmine rice stir-fried with egg and meat, seasoned with soy sauce and various seasonings. Easy to eat.

Meat stir-fried with sweet and sour tomato sauce, with cucumber, pineapple, and various vegetables. Refreshingly sweet and sour.

Spicy red curry stir-fry with herbs like galangal, young peppercorns, and kaffir lime leaves. Fragrant with herbs, intense flavor.

Popular dish: Meat stir-fried with chili, garlic, and basil leaves. Salty and spicy flavor, fragrant with basil.

Spaghetti stir-fried with olive oil, dried chili, and meat. A spicy flavor combining Thai and Western styles.

Spicy stir-fried basil that uses bacon instead of regular meat, providing a rich, salty, and savory flavor from the bacon.

Spicy stir-fried basil with fresh seafood such as shrimp or squid, fragrant with basil and fresh chili.

Mildly flavored fried rice with seafood and egg, stir-fried until fragrant.

Famous spicy Thai curry with sour, spicy, and salty flavors, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. Contains seafood.

Dishes ordered as shared central plates, not served over rice.

Fried egg (sunny-side up) or beaten and fried (omelet). Order extra to accompany main dishes.

Cooked jasmine rice, served per plate

Cooked jasmine rice, served in a pot for sharing among many people.

Yaowarat fish ball noodles with bouncy texture. Choose between clear soup, dry with sauce, or spicy tom yum.

Pink noodle soup seasoned with fermented bean curd sauce, sweet, sour, and salty. Contains fish balls and morning glory.

Tom Yum noodles with minced pork, seasoned with lime juice, chili powder, and roasted peanuts. Intense flavor.

Yen Ta Fo noodles with added crispy fried shrimp, providing a crunchy texture that complements the soup.

Chewy egg noodles served with large shrimp dumplings. Choose your preferred soup base.

Noodle strands made purely from fish meat (fish noodles). Chewy and soft, with a full fish flavor. No flour.

Noodles without noodles, containing only fish balls, meat, and vegetables. Often eaten with rice.

Dumplings made with a wrapper from ground fish, filled with minced pork. Springy texture with a fish flavor.

Spicy Tom Yum Yen Ta Fo soup, served in a hot pot with plenty of fish balls and ingredients. Suitable for 2-3 people.

Crispy fried fish skin. Chewy and enjoyable. Popular as a snack or added to noodles for crunch.

Round fish balls, blanched until cooked. Springy texture. Enjoy with seafood dipping sauce.

Rugby-shaped fish balls, blanched. Dense and springy texture. Enjoy with dipping sauce.

Shrimp balls fried until golden and fragrant, crispy outside and tender inside.

Fried fish paste (huek kuay), cut into bite-sized pieces. Dense fish texture, fragrant from frying.

Blanched fish dumplings with thin, chewy wrappers and a dense minced pork filling. Ready to eat.

Crispy fried wonton wrappers, a delightful crunchy snack.

Fresh round fish balls, sold by the kilogram for home cooking.

Fresh rugby-shaped fish balls, sold by the kilogram

Fresh shrimp balls, sold by the kilogram

Fried fish paste (huek kuay), sold per strand

Seasoned minced pork (bouncy pork), fresh, sold by the kilogram

Fresh fish dumplings, sold by the kilogram