Kuay Tiew Mee Wan Weng Nakorn Kasem

Thin egg noodles in a mellow, thick red sauce with crab meat and shiitake mushrooms. Perfectly salty and sweet. Chewy noodles. Served hot and easy to swallow.

Thin egg noodles stir-fried dry with crab meat and cabbage over high heat. The noodles are chewy and soft, with a fragrant wok-charred aroma. The taste is mellow and easy to eat.

Fish maw cooked in a thick brown soup with crab meat and pork blood. The soup is thick and viscous, with a salty-sweet taste. It is often seasoned with vinegar and pepper.

Fish maw stir-fried with egg and crab meat, seasoned with sauce. Rich flavor with a fragrant wok-charred aroma. The fish maw is soft and chewy. Can be eaten as a side dish or a snack.

Red sauce soup with shark fin and crab meat. The thick, rich, and creamy soup has an intense flavor. Served hot, this is a luxurious, high-end Chinese dish.

Steamed rice stir-fried with crab meat, egg, and spring onions over high heat until the rice is dry and the grains are distinct, with a fragrant wok aroma. Mellow taste. Squeeze lime and serve with cucumber.