KubKao' KubPla Central Eastville

A rich Southern Thai yellow curry featuring crab meat and wild betel leaves (chaploo). Served with purple butterfly pea rice vermicelli. The flavor is spicy, savory, and creamy from coconut milk.

A golden, deep-fried omelette known for its incredibly fluffy and crispy texture. Packed with generous chunks of crab meat. Rich and savory, served with chili sauce.

Tender ox tongue slow-cooked in a savory stew until soft and melting. Served in a rich, dark sauce.

Stewed pork knuckle cooked in a sweet and savory caramelized sauce. The meat is tender with a gelatinous skin.

Young melinjo (Baegu) leaves stir-fried with egg. The leaves have a unique nutty and slightly bitter taste that pairs perfectly with the savory soft egg.

Pork marinated with fresh turmeric and garlic, then deep-fried until golden. Aromatic, savory, and slightly salty.

Crispy pork belly stir-fried dry with fresh chilies, garlic, and salt. Spicy, salty, and crunchy.

Southern Thai dish featuring pungent bitter beans (sator) stir-fried with shrimp paste, fresh shrimp, and minced pork. A strong, savory, and spicy flavor profile.

Whole deep-fried seabass topped with a spicy and sour dressing made from fresh bird's eye chilies. Crispy fish meat with a zesty kick.

Squid coated in a rich, creamy salted egg yolk sauce. Savory, slightly sweet, and gritty from the egg yolk.

A central Thai sour curry (Gaeng Som) made with tamarind paste. Features acacia omelette squares, cowslip creeper flowers, and fresh shrimp. Sour, spicy, and savory.

A gentle soup made with coconut milk, melinjo leaves, and fresh shrimp. Creamy, slightly sweet, and savory.

Creamy Tom Yum soup with river prawns and young coconut meat. Spicy, sour, and aromatic with herbs like lemongrass and galangal, enriched with coconut milk.

A clear sour and spicy soup with seabass and enoki mushrooms. Unlike coconut curries, this broth is sharp and refreshing.

Southern Thai yellow curry (Gaeng Som Tai). Intense sour and spicy broth with turmeric, preserved bamboo shoots, and seabass. Very spicy and pungent.

A creative twist on Thai chili dip (Nam Prik) using strawberries for acidity and sweetness, mixed with shrimp. Served with fresh vegetables for dipping.

A gentle coconut milk dip simmered with blue crab meat. Sweet, savory, and creamy. Eaten with fresh herbs and vegetables.

A coconut milk dip made with salted gourami fish. Creamy with a distinct savory flavor from the cured fish. Served with vegetable dippers.

Rice topped with a creamy soft-scrambled egg and crispy pork belly fried with garlic and pepper. Savory and comforting.

Rice topped with creamy soft-scrambled egg and stir-fried beef with garlic and pepper.

Rice topped with a creamy soft-scrambled egg and choice of topping: either spicy bitter beans with shrimp paste, or crispy pork belly.

A non-spicy clear soup with egg tofu, minced pork, and vegetables. Comforting and light.

A classic Thai soup with prawns, lemongrass, and chili. The 'young coconut' version adds sweetness and soft coconut meat.

Tom Yum soup featuring seabass fillets and young coconut.

Orange sour curry (Gaeng Som) made with tamarind and fish paste. Spicy, sour, and savory.

Clear spicy and sour soup with enoki mushrooms and your choice of meat.

Southern yellow curry, known for its intense heat and sourness from pickled bamboo shoots.

A very spicy, water-based curry without coconut milk. Packed with herbs like fingerroot, peppercorns, and holy basil.

Isan-style green papaya salad with fermented fish sauce (pla ra) and salted field crab. Very pungent, salty, sour, and spicy.

Central Thai-style green papaya salad (sweet and sour) served with salted egg quarters. A balanced mix of flavors.

Crispy fried salmon pieces served with spicy green papaya salad.

A crispy rice salad (Nam Khao) mixed with fermented pork sausage (Naem), herbs, peanuts, and chili. Crunchy, sour, and spicy.

Wide rice noodles stir-fried in a wok until slightly charred and smoky, with chicken and egg. Served with lettuce.

Glass noodles with vegetables and meat in a spicy pink bean curd sauce (Sukiyaki sauce).

Wide rice noodles stir-fried with tender pork and a spicy Yunnan-style chili paste.

Noodles in a savory gravy sauce, topped with fried taro instead of meat. A variation of Rad Na.

Flat rice noodles stir-fried with dark soy sauce, egg, and crunchy Hong Kong kale. Savory and slightly sweet.

Thin rice vermicelli spicy stir-fry with crunchy water mimosa and chili.

Thailand's national noodle dish. Stir-fried rice noodles with tamarind sauce, peanuts, egg, bean sprouts, and fresh prawns.

Crispy fried taro pieces served with a special dipping sauce. Savory and nutty.

Sweet pumpkin stir-fried with egg until soft. A comforting and simple vegetarian dish.

Vegetarian version of Rad Na. Noodles in gravy with various vegetables.

Noodles in gravy topped with fried taro.

Dry stir-fried noodles with egg (Kuay Teow Kua). Smoky and savory.

Spicy stir-fried mushrooms with holy basil, served over rice. Aromatic and spicy.

Plant-based crispy pork stir-fried with holy basil and chili.

Vegetarian Pad See Ew with tofu and vegetables.

Fried rice or rice topped with stir-fried shiitake mushrooms.

Pad Thai noodles with tofu and no meat.

Pad Thai topped with plant-based crispy pork.

Spicy stir-fried instant noodles with vegetables.

Noodles in a savory gravy sauce, topped with broccoli and mushrooms.

Vegetarian Tom Yum soup packed with mixed mushrooms.

Baked macaroni and cheese with vegetables.

Classic spaghetti in tomato sauce with mushrooms.

Rice topped with plant-based crispy pork stir-fried with chili and salt.

Single serving set of Tom Yum mushroom soup with rice.