Krung Seafood

Beef shank with streaks of tendon, sliced into bite-sized pieces. Has a crunchy texture when cooked, suitable for hot pot.

Thinly sliced fresh beef liver. Boiled briefly in soup to achieve a sweet flavor and tender, non-tough texture.

Tender marinated pork, thinly sliced, perfect for dipping in hot pot or grilling.

Fresh pork liver, bite-sized slices. Naturally sweet and rich in iron.

Pork small intestine, thoroughly cleaned with no gamey odor. Tender and chewy texture when cooked.

Fresh pork kidney, sliced. Boiled to a slight crispness, with a unique texture.

Sliced pork heart, firm texture with a slight crunch when chewed.

Sliced pork tongue, tender with a satisfying chew. A popular cut for hot pot.

Fresh shrimp for boiling or grilling. Sweet and springy meat, enhances soup flavor.

Fresh, thick-cut fish fillet, clean white and tender. Ideal for health-conscious diners.

Fresh squid rings, tender and springy, not chewy when lightly cooked.

Marinated squid, crispy and crunchy, with a unique texture different from fresh squid.

Jim Jum or Isaan-style hot pot, served with herbal soup in an earthenware pot, vegetable set, glass noodles, and a chicken egg. Served with a spicy dipping sauce.

Brass grill set (Moo Krata). The center is for grilling meat, the surrounding moat for boiling vegetables. Served with a vegetable set.

Fresh basil leaves, adding herbal aroma to the Jim Jum soup.

Fresh, crisp, and sweet Chinese cabbage. Becomes soft when cooked in soup and absorbs the soup's flavor well.

Chopped cabbage, providing sweetness and a crisp texture even when cooked.

Fresh, crisp, and delicious Chinese morning glory. A popular vegetable for hot pot and suki dishes.

Green leafy vegetable with crisp stems, slightly sweet, suitable for blanching.

Crisp and sweet baby corn, edible whole.

Sliced carrots, adding color and sweetness to the soup.

Dried glass noodles soaked in water. Chewy and soft when cooked, absorbing soup flavors excellently.

Fresh chicken egg, cracked into the hot pot or used to tenderize meat.

Small, long white mushrooms with a crunchy texture when chewed.

Assorted vegetable set for variety and value.

Whole sea bass fried crispy, topped with three-flavor sauce (sour, sweet, salty) or a spicy chili sauce.

Sea bass fried until golden crispy, sprinkled with fragrant crispy fried garlic, served with chili sauce.

Salt-crusted grilled sea bass, tender and juicy, with a smoky grilled flavor. Served with spicy seafood dipping sauce.

Popular dish: Crispy fried sea bass topped with seasoned fish sauce, sweet and salty, with a good fish sauce aroma. Served with mango salad.

Sea bass steamed in a soup seasoned with lime, chili, and garlic. Spicy and sour Thai flavor.

Steamed sea bass with soy sauce, ginger, and spring onions. Mellow flavor, fragrant with sesame oil and ginger.

Flaked sea bass fillet (choose grilled or fried), served with herbal side dishes and perilla leaves, topped with delicious Miang sauce.

Crispy fried snakehead fish topped with herbs and a spicy dressing. An excellent appetizer.

Salt-crusted snakehead fish gently grilled until cooked through. Dense and sweet meat, served with blanched vegetables and chili paste.

Whole crispy fried snakehead fish topped with fragrant fish sauce, sweet and salty.

Crispy fried snakehead fish topped with a salad rich in various Thai herbs such as lemongrass, shallots, chili, and mint.

Crispy fried snakehead fish topped with herbs and an ancient-style dressing. Rich flavor.

Fried or boiled snakehead fish mixed with Larb seasonings, roasted rice, and chili powder. Fragrant with herbs.

Whole snakehead fish (choose grilled or fried), served with fresh vegetables, glass noodles, and a delicious dipping sauce for wrapping.

Catfish grilled over charcoal until the skin is crispy and fragrant, with tender and juicy meat inside.

A single fish dish prepared in two styles on one plate, e.g., half crispy fried and half topped with chili or salad.

Crispy fried fish dish served with two different flavored sauces on the same plate.

Crispy fried sea bass sprinkled with crispy fried fingerroot for herbal aroma and a slight spicy kick.

Crispy fried sea bass topped with a spicy seafood salad, generously filled with ingredients.

Spicy and sour salad with crispy fried fish, tossed with a sweet, sour, and spicy dressing.

Crispy fried sea bass topped with seafood salad or dry Tom Yum ingredients overflowing the fish.

Crispy fried snakehead fish topped with sour curry or a dressing mixed with seafood.

Fresh crab stir-fried with curry powder, egg, and evaporated milk. Rich, creamy, and predominantly sweet flavor.

Fresh river prawns grilled over charcoal until cooked and fragrant, with rich, melted prawn roe. Served with spicy seafood dipping sauce.

Special recipe shrimp dish with a mellow, traditional Thai flavor.

Shrimp and glass noodles baked in an earthenware pot with spices, ginger, and black pepper. Fragrant.

Traditional shrimp dish, emphasizing the taste of ingredients and Thai herbs.

Steamed shrimp sprinkled with minced garlic and lightly seasoned to bring out the natural sweetness of the shrimp.

Crispy fried shrimp stir-fried with fresh chili, garlic, and salt. Dry, salty, and spicy flavor, with wok aroma.

Shrimp steamed with fresh milk and steamed egg. Tender and springy, with a creamy and mellow flavor.

Shrimp lightly fried and coated in oyster sauce. Sweet and savory, mellow flavor.

Spicy sour soup with catfish, shrimp, and water mimosa or mixed vegetables, served in a fish-shaped hot pot.

Large squid with roe, grilled until fragrant, with a firm and rich roe. Served with spicy seafood dipping sauce.

Fresh shrimp stir-fried with rich curry powder sauce, egg, and Chinese celery. Creamy and fragrant flavor.

Fresh raw shrimp marinated in good fish sauce, served with sliced garlic, chili, and a zesty dipping sauce.

Crispy golden fried shrimp or squid, served with chili sauce or plum sauce.

Fresh squid steamed in a soup seasoned with lime, chili, and garlic. Zesty and spicy flavor.

Fresh cockles, boiled or grilled as preferred. Sweet and springy meat, served with spicy seafood dipping sauce.

Fried rice with fresh crab meat, egg, and spring onions, stir-fried over high heat until fragrant with wok aroma.

Thai fried rice with pork or chicken, seasoned with soy sauce and seasonings.

Fried rice with bite-sized beef pieces. Mellow flavor, with beef aroma.

Fried rice packed with ingredients, including shrimp, squid, and crab meat.

Spicy single-dish meal. Stir-fried holy basil with pork served over hot rice.

Spicy stir-fried holy basil with fresh shrimp or squid, served over rice.

Mixed vegetables stir-fried in oyster sauce, served over rice. A simple and healthy dish.

Fried egg in hot oil, crispy white, runny yolk.

Premium lager beer with a smooth taste.

Rich and distinctive Thai beer.

Easy-drinking Thai lager beer with a mellow taste.

Robust and refreshing Thai beer.

Wine cooler, sweet and easy to drink, available in various flavors.

Large soft drink, for sharing.

Small soft drink, for individual consumption.

Refreshing sparkling soda water, for mixing drinks.

Bottled drinking water, clean and refreshing.

Ice for chilling drinks.

Cold, scented wet towel for wiping hands and face to refresh.