Kuay Jab Nai Lek (Uan) Yaowarat - Charoenrat Branch

Steamed rice served with fragrant grilled red pork, topped with a sweet and savory sauce. Often eaten with a boiled egg and Kun Chiang. A simple and popular one-dish meal.

Hot steamed rice topped with crispy pork with crunchy skin and tender meat, drizzled with rich red pork sauce. Served with cucumber and dark soy sauce to cut through the richness.

A mixed menu for those who can't decide. Contains tender red pork and crispy pork for a satisfying chew, drenched in savory sauce. Served with steamed rice.

A platter of popular appetizers served together. Ideal for sharing. Includes various fried items and meats.

Tofu skin wrapped with crab meat and seasoned minced pork, deep-fried until golden brown. Served with sweet plum sauce.

Similar to Hoy Jor, but the filling is made from minced shrimp mixed with seasonings, wrapped in deep-fried tofu skin. Crispy texture with a bouncy, shrimp-fragrant filling.

Various pork offal such as liver, intestine, stomach, blanched to the right tenderness, no gamey smell. Served with a delicious dipping sauce.

Crispy pork sold separately as a dish. Crispy, puffy skin with tender, juicy meat. Can be eaten as a snack or with rice.

Grilled red pork sold separately as a dish. Pork marinated with spices, grilled until fragrant, with a perfect balance of sweet and savory.

Chinese-style sausage, with a predominantly sweet flavor, fried until fragrant. Popular as a side dish.

Crab meat mixed with curry paste and fish, kneaded until sticky then fried. Slightly spicy flavor, fragrant with curry paste.

Spring roll wrappers filled with glass noodles and various vegetables, deep-fried until crispy. Served with a sweet and sour dipping sauce.

Chicken wings marinated with seasonings and deep-fried until crispy. Salty and rich flavor, enjoyable to eat.

Spring roll wrappers filled with minced shrimp, shaped like long, slender flutes, deep-fried until crispy. Served with sweet and sour plum sauce.

Spicy pepper clear Kuay Jab soup. The noodles are round, chewy rolls. The soup is intensely flavored with a strong pepper aroma. Contains offal and crispy pork.

Clear Kuay Jab soup for those who don't eat offal. Contains only pork and crispy pork according to the restaurant's recipe.

Kuay Jab served with thin, tender slices of pork and a soft-boiled egg. Offers a different texture from the traditional version.

White rice noodles in spicy noodle soup. For those who like thin, soft noodles that absorb soup well.

Boiled pork blood in a spicy pepper soup. Contains soft pork blood cubes and various offal. Served with hot steamed rice. A popular breakfast or main meal.

Gao Lao served in a hot pot. Generous portion, suitable for sharing. The soup stays hot, enhancing the flavor.

Pork wontons in hot pepper soup. Thin wonton wrappers with a generous filling. Well-balanced flavor.

Kuay Jab soup with various ingredients but no noodles. Focuses on eating the ingredients and sipping the soup, or served with plain rice.

Pork stomach, boiled until tender and soft, cut into bite-sized pieces.

Tender and firm pork tongue, enjoyable to chew.

Thinly sliced pork, blanched until tender.

Pork intestine, cleaned and braised until tender, with no gamey smell.

Seasoned minced pork, formed into bite-sized balls.

Pork kidney, sliced, boiled until cooked. Crispy.

Blanched pork liver, tender and rich, not tough.

Blanched pork heart, firm and chewy texture.

Soft, smooth pork blood cubes.

Boiled duck egg or soft-boiled egg.

Plain blanched noodles for extra portion.

Plain blanched white rice noodles.

Hot Steamed Rice

Plain Kuay Jab Pepper Soup

Plain sweet and savory red pork sauce, for those who like it extra saucy.

Assorted soft drinks in cans.

Small bottled soft drink.

Clean bottled drinking water.

Ice in a glass for drinking with beverages.