Krua Siriwat

Golden fried omelet with seasoned minced pork. Soft and fluffy or crispy outside and soft inside. Salty, rich, and mellow flavor. Commonly eaten with chili sauce and rice.

Fresh oysters served with condiments such as 'kadah', fried shallots, chili paste, and a spicy seafood dipping sauce. The sweet, fresh taste of the oysters is balanced by the spicy and sour sauce.

Fresh shrimp marinated in seasoned fish sauce, served with garlic, fresh chilies, and thinly sliced bitter melon. Intensely spicy, salty, and sour. The shrimp is firm and crisp.

Thinly sliced raw salmon, served with wasabi and soy sauce. Sweet and rich from the fish's fat, balanced by the pungent wasabi.

Good quality imitation crab sticks, served chilled with wasabi and soy sauce. Slightly sweet and salty, with a soft, bouncy texture. Enjoyable as a snack.

An Isan-style appetizer platter featuring Isan sausage, 'naem', 'moo yor', and side vegetables. Sour, salty, and fragrant with spices.

Oysters stir-fried with chewy batter and egg on a hot plate. Mellow seasoning, chewy texture, fragrant wok aroma. Served with chili sauce.

Cooked chicken soaked in seasoned Chinese wine. Tender and juicy chicken with a mild aroma of Chinese wine. Sweet, salty, and mellow flavor. Served chilled.

Century egg served with a spicy herb salad, including ginger, chilies, and shallots. The rich flavor of the egg is balanced by the spicy herbs.

Blanched jellyfish tossed with sesame oil and seasonings. Crispy texture, fragrant sesame oil aroma, mellow flavor.

Fresh 'naem' (fermented pork) with a sour taste, served with side ingredients like ginger, bird's eye chilies, and peanuts. The sourness is balanced by the spiciness and richness of the accompaniments.

Marbled beef slices, lightly blanched. Tender and juicy meat, served with a spicy 'jaew' dipping sauce, fragrant with roasted rice powder and chili flakes.

Blanched pork slices topped with a zesty lime, chili, and garlic dressing. Primarily sour and spicy, with tender pork.

Steamed mixed seafood with curry paste and coconut milk. Rich flavor, fragrant with curry paste and basil. Tender texture.

Cleaned pork intestine, grilled until crispy outside and tender inside, or boiled until tender. Served with spicy seafood or 'jaew' dipping sauce.

Fresh blue crab marinated in seasoned fish sauce, topped with a spicy seafood sauce. Salty, spicy, and sour. The crab meat is sweet, cool, and fresh.

Braised beef, tender and flavorful, served with dipping sauce. Rich beef flavor, fragrant with Chinese medicinal herbs. Easy to eat.

Blanched cockles, cooked to perfection, tender and juicy. Served with a spicy seafood dipping sauce.

Mussels baked in a clay pot with herbs, fragrant with basil and lemongrass. The mussels are sweet and tender, infused with Thai herbs.

Shrimp and glass noodles baked in a clay pot with seasonings and herbs. The chewy glass noodles absorb the flavors of the sauce and shrimp, fragrant with pepper and coriander root.

Coconut milk curry with chicken and young galangal, seasoned with lemongrass and kaffir lime leaves. Fragrant, rich coconut milk flavor, balanced sour and salty, not too spicy.

Bitter beef soup with offal and tender beef. A unique flavor for those who enjoy bitterness, fragrant with herbs and spices. Served with rice.

Fiery clear Tom Yum mixed seafood soup with basil, adding a hot and fragrant kick. Intensely spicy and sour, with assorted seafood.

A fiery Tom Yum soup with assorted seafood, including shrimp, squid, and fish. Sour and spicy, fragrant with Tom Yum herbs.

Spicy Tom Yum soup with soft chicken roe, offering a rich, creamy texture that contrasts with the fiery soup.

Authentic Thai Tom Yum soup with shrimp, available in creamy or clear broth. Sour and spicy, fragrant with herbs and shrimp roe.

Tom Yum soup with young coconut meat, adding sweetness, richness, and a soft texture to the soup.

Spicy Tom Yum soup with stuffed squid roe, chewy and rich. Served with a fiery Tom Yum broth.

Tom Yum soup with snakehead fish, firm and sweet flesh, not fishy. Intensely flavored with chili and lime. Refreshing broth.

Tom Yum soup with generous chunks of seabass, tender and white. Seasoned with fresh Tom Yum herbs. Well-rounded flavor.

Tender, melt-in-your-mouth braised chicken feet soup, intensely flavored with bird's eye chilies and lime, offering a zesty, spicy, and sour taste.

Spicy and sour soup in Isan style, with tender braised pork or beef and herbs. Seasoned with chili powder and roasted rice powder. Fragrant and fiery.

Spicy and sour soup with tender, chewy pork cartilage. Fragrant with roasted rice powder and herbs. Fiery flavor.

Spicy and sour soup with tender, chewy beef tendons, seasoned in authentic Isan style with chili powder and roasted rice powder. Fragrant and fiery.

Clear Tom Yum soup with smoked crispy fish, fragrant with roasted dried chilies and shallots. Sour, salty, and uniquely smoky.

A rich, clear soup with braised meat and various vegetables, no noodles. A well-rounded flavor, fragrant with Chinese medicinal herbs. Served with rice.

A mild, clear soup with soft egg tofu, minced pork balls, and Chinese cabbage. A mellow flavor, suitable for children or easy digestion. Served with rice.

Sour curry with a rich, sweet and sour taste, featuring fried 'cha-om' omelet and fresh shrimp. Fragrant with sour curry paste.

Sour curry with acacia omelet and crispy fish, adding a crunchy texture and fish aroma.

Sour curry with various vegetables such as Chinese cabbage, long beans, and shrimp. Primarily sour with a hint of sweetness, rich in vitamins.

Green curry paste coconut milk curry with chicken, Thai eggplant, and basil leaves. Spicy, sweet, and mellow flavor.

Seafood Green Curry. Rich flavor, fragrant with curry paste and coconut milk.

Rich coconut milk curry with river snails and 'plu' leaves. Salty, spicy, and rich flavor, with a unique fragrance of 'plu' leaves.

A red curry paste coconut milk curry with beef. Spicy, hot, salty, and rich, fragrant with spices and kaffir lime leaves.

Spicy curry without coconut milk, with chewy fish balls and various wild herbs. Intensely spicy and hot, fragrant with galangal.

Clear soup with various vegetables, fresh shrimp, and 'liang' curry paste containing pepper and shrimp paste. Spicy pepper flavor, fragrant with herbal vegetables.

Local curry with beehive mushrooms, which have a crispy outside and soft inside, enjoyable to chew. Mellow flavor, seasonal.

Curry with Russula mushrooms, a rare wild mushroom. Sweet and delicious, with a soft, smooth texture. Seasoned in a local style.

Bamboo shoot salad with black crab paste, offering a unique pungent aroma. Rich, spicy, salty, and mellow flavor, Lanna style.

Chili dip made from simmered freshwater crab roe until thick and dark, with a salty, rich, and spicy flavor, fragrant with freshwater crab aroma. Served with fresh vegetables and sticky rice.

Chili dip stir-fried with minced pork and tomatoes. Sweet, sour, and salty flavor, not too spicy. Easy to eat, served with fresh vegetables and crispy pork rinds.

Young jackfruit stewed and pounded with curry paste and minced pork, stir-fried until dry. A mellow flavor, fragrant with fried garlic.

Roasted eggplant pounded with seasonings and boiled egg, offering a mellow flavor with a smoky aroma. Served with hot sticky rice.

Sweet bamboo shoots stir-fried with pork and egg. Perfectly sweet and salty seasoning. A simple dish to eat with rice.

Spicy curry with minced or chunked frog meat, fragrant with spices and herbs to eliminate gaminess.

Northern-style 'Om' soup, thick and flavorful, with beef, offal, and various herbal vegetables. Fragrant with curry paste and dill.

Local curry with young jackfruit and pork soft bones. Mellow flavor, not too spicy. The jackfruit is soft, resembling meat.

Chicken curry made thicker and more fragrant with roasted rice powder. Rich and unique flavor.

Rich curry, choose between beef or chicken. Fragrant with curry paste and rich coconut milk.

Northern-style sausage grilled over charcoal, fragrant with lemongrass, kaffir lime leaves, and turmeric. Slightly spicy and hot.

Gaeng Khae is a curry made with various local vegetables and frog meat. It has a spicy and hot flavor, fragrant with 'mak kwan' and herbs.

Northern-style 'Om' pork curry. Rich soup fragrant with curry paste and dill. Mellow flavor.

Spicy chicken curry with tender young coconut shoots. Spicy and rich coconut milk flavor, complemented by the sweetness of the coconut shoots.

Steamed pork served with a dry, spicy galangal chili dip, featuring a unique aroma of mature galangal.

Steamed beef served with galangal chili dip. Spicy and zesty, fragrant with herbs.

Northern-style minced pork 'laab', seasoned with a variety of spices. Intensely flavorful and fragrant with 'mak kwan'. Choose cooked (roasted) or raw.

Lanna-style raw beef 'laab' with blood and offal, seasoned with pungent 'laab' chili. Slightly bitter from the beef bile. Choose roasted or raw.

Northern-style raw beef salad with offal and blood, intensely flavored with 'laab' chili and herbs. Slightly bitter.

Pork belly curry simmered until tender. The thick curry has a sweet, salty, and sour taste, fragrant with ginger and 'Hang Lay' curry paste.

Blanched beehive mushrooms, crispy outside and soft inside. Served with a spicy and hot galangal chili dip, a perfect pairing.

Shredded chicken salad with beehive mushrooms, seasoned in Northern Thai style. Fragrant with 'laab' chili and herbs. Intensely flavorful.

A set of various pork cuts with vegetables and glass noodles, for hot pot or shabu-shabu.

A premium beef set with vegetables and side dishes, perfect for beef lovers.

A generous platter featuring pork, beef, and seafood, perfect for a hearty meal.

Tender seasoned pork or thinly sliced pork belly, suitable for grilling or blanching.

Smooth, bouncy minced pork balls, delicious when cooked in soup.

Clean fresh pork offal. Crispy heart, tender and sweet liver. Delicious when lightly blanched.

Pork kidney, well-prepared and not fishy. Crispy yet tender texture when lightly blanched.

Thinly sliced smoked pork belly, grilled until fragrant or blanched until tender.

Pork intestine, cleaned and grilled until crispy outside and tender inside, or boiled until tender.

Clean white beef honeycomb tripe, with a crispy texture that is enjoyable to chew. Ideal for blanching and dipping.

Beef sirloin with beautiful marbling, tender and juicy, with a rich beef aroma.

Fresh mussels, blanched in soup until cooked. Sweet and tender meat.

Blanched jellyfish, lightly cooked. Crispy and chewy texture.

Tender, white dory fish or crispy squid. Choose your preference.

Fresh seafood, including squid and shrimp. Sweet and tender meat, delicious grilled or boiled.

Soft, melt-in-your-mouth tofu, perfect for adding to sukiyaki broth.

Soft, sweet imitation crab sticks. Enjoy as a snack or blanch in shabu-shabu.

Chewy glass noodles that absorb soup well.

Instant noodles or green jade noodles, blanched and served as a side.

Fresh vegetables to add to the soup, enhancing its sweetness and aroma.

Finely shredded cabbage that cooks easily, and crispy wood ear mushrooms.

Basic vegetables for sukiyaki, adding sweetness and depth to the broth.

Green leafy vegetables and sweet, crisp baby corn, adding nutritional value.

Tender and chewy mushrooms, delicious in any soup.

Healthy mushrooms with a slightly chewy texture.

Plump straw mushrooms, firm and sweet, with a juicy texture in the soup.