Kuay Tiew Ped Kluay Nam Thai

Chicken noodle soup served with bitter melon. The broth is savory with a slight bitterness from the melon, which complements the tender chicken. Typically enjoyed with fresh bean sprouts and basil.

Hainanese chicken rice. Poached chicken served over fragrant rice cooked in chicken broth. Served with a dipping sauce of fermented soybean, garlic, ginger, and chilies.

Fried chicken served over fragrant chicken rice. The chicken is breaded and deep-fried until crispy. Usually served with a sweet chili dipping sauce.

Roasted duck served over steamed rice. The duck is sliced and topped with a savory gravy. Often accompanied by pickled ginger and a dark soy dipping sauce.

Duck noodle soup with shiitake mushrooms. The aromatic broth features tender duck meat and earthy mushrooms.

Duck noodles or Duck soup without noodles (Gaolao). The soup is rich and savory, served with slices of duck. Can be ordered with noodles or as a clear soup to eat with rice.

Braised chicken noodle soup with bitter melon. The chicken is slow-cooked until falling-off-the-bone tender in a dark, herbal broth.

Braised duck noodles or Braised duck soup without noodles. Features tender duck leg or parts stewed in a five-spice broth.

Duck noodle soup with seaweed. The addition of seaweed adds a subtle oceanic flavor and texture to the savory duck broth.

Braised duck noodle soup with seaweed. Combines the rich taste of stewed duck with the lightness of seaweed.

Braised duck noodle soup with shiitake mushrooms. A hearty dish with deep herbal flavors from the braising liquid.

Special braised duck noodle soup. A larger portion featuring generous amounts of tender stewed duck.

Chrysanthemum tea. A sweet, golden-yellow herbal drink made from boiled chrysanthemum flowers. Refreshing and cooling.