KubKao' KubPla @Central Embassy

Taro pieces fried until golden crisp, not oily. Served with a special sweet and sour sauce with crushed peanuts to cut through richness and enhance flavor. Enjoyable as a snack.

Chicken marinated with spices, wrapped in fragrant pandan leaves, then fried. The aroma of pandan leaves infuses the tender and juicy chicken. Perfectly salty and sweet. Served with sweet dipping sauce.

Crispy fried river prawn paste with betel leaves. Offers a crunchy texture and unique herbal aroma from the betel leaves. Served with sweet and sour Ajat dipping sauce.

Crab rolls tightly packed with crab meat, wrapped in tofu skin and fried until golden crisp. Fresh crab meat, sweet and full of flavor. Crispy outside, soft and bouncy inside. Served with sweet plum sauce.

Pork neck marinated with savory flavors, sun-dried, then fried until fragrant. Tender and not chewy. Served with hot and soft sticky rice, a perfect pairing.

Shrimp cakes with a bouncy texture, coated with almond flakes for extra crispiness and richness. Fried to a golden brown. Served with sweet plum sauce.

A zesty salad with crispy fried rice mixed with fermented pork, sliced ginger, fried chili, and peanuts. Sour, spicy, salty, and savory flavors, with a variety of textures.

High-quality Wagyu beef marinated with seasonings, then fried to perfection. The meat remains juicy and tender. Served with soft sticky rice. An excellent appetizer or main dish.

Chicken wings fried until the skin is crispy and dry. Seasoned with salty and savory salt. The meat remains juicy. Served with hot and soft sticky rice, a perfect pairing.

Shredded gourami fish, fluffed and fried until crispy, not oily. Served with a zesty mango salad dressing that is sour, spicy, and sweet. Cuts through richness and adds freshness.

Rich coconut curry, fragrant with Southern Thai curry paste. Contains fresh, sweet crab meat and betel leaves. Served with blanched rice noodles (Mee Hoon). A signature spicy Southern Thai dish.

Crab omelet, fluffy and packed with crab meat. Deep-fried until puffy and golden, not oily. Soft and juicy inside with large chunks of crab meat. Served with chili sauce.

Beef tongue braised until meltingly tender in a rich, savory sauce. Fragrant with spices. Easy to eat, not chewy.

Pork knuckle braised until tender in a rich sweet and savory caramel sauce. The skin is soft and melt-in-your-mouth, with flavors infused into the meat. Delicious with hot steamed rice.

Southern Thai local vegetable (Melinjo leaves) stir-fried with chicken egg. Seasoned to be well-balanced. The vegetables are naturally rich and sweet, not bitter. Easy to eat for all ages.

Pork marinated with spices and turmeric, fried until golden brown. Crispy outside, tender inside. Fragrant with turmeric herbs and fried garlic.

Crispy pork belly, bite-sized, stir-fried in a pan with chopped chili, garlic, and salt. Salty and spicy flavor, fragrant wok aroma, crispy and delicious.

Spicy Southern Thai dish. Stir-fried plump stink beans with fragrant shrimp paste and fresh shrimp. Minced pork is added for flavor. Savory, spicy, sour, and sweet, well-balanced. Fragrant with shrimp paste and stink beans.

Whole deep-fried sea bass until golden and crispy. Topped with a spicy chili sauce, perfectly sour, sweet, salty, and spicy. Fragrant with chili and garlic.

Fresh squid coated in batter and deep-fried until crispy. Tossed with a rich salted egg sauce. Savory, salty, and sweet flavor. Fragrant with salted egg yolk, coating the squid evenly.

Rich sour curry with fragrant fried cha-om omelet and Sesbania flowers. Fresh shrimp adds sweetness. Sour, salty, and sweet flavor, typical of Central Thai sour curry.

Mild coconut curry with Melinjo leaves, the queen of Southern Thai vegetables, and fresh shrimp. Sweet, savory, and well-balanced flavor. Not spicy. Easy to eat and soothing.

Spicy and rich Tom Yum Goong (creamy soup). Fragrant with Tom Yum herbs: galangal, lemongrass, kaffir lime leaves. Enhanced with young coconut meat and coconut water for sweetness and creaminess.

Traditional Thai sour curry (Gaeng Som) without coconut milk. Zesty flavor from kaffir lime or sour orange. Contains sea bass and enoki mushrooms. A soothing broth when hot.

Southern Thai Yellow Curry (Gaeng Leung/Gaeng Som). Spicy and intense flavor, with crunchy pickled bamboo shoots and fresh sea bass. Served in a hot pot.

An innovative Nam Prik (chili paste) dish using fresh strawberries for a sweet and sour taste instead of lime. Contains fresh shrimp. Served with fresh vegetables and side dishes. Offers a unique and perfectly balanced flavor.

Sweet, savory, and salty coconut milk dip with fresh, sweet mud crab meat. Served with various fresh vegetables. An easy-to-eat traditional Thai dipping sauce.

Coconut milk dip with crispy fried gourami fish, meat shredded. Savory, salty, sweet, well-balanced flavor. Fragrant with gourami fish. Served with fresh vegetables and hot steamed rice.

Eggplant stir-fried with minced pork. Seasoned with fermented soybean paste and chili. Basil leaves are added for fragrance. Savory and sweet, well-balanced flavor. Soft and sweet eggplant.

Tender fiddlehead fern shoots, stir-fried over high heat with oyster sauce and garlic. Crispy and delicious vegetables, with a perfectly balanced salty-sweet taste. A rare seasonal vegetable dish.

Crispy, large-stemmed Hong Kong kailan stir-fried with generous pieces of crispy pork. Seasoned with oyster sauce and fresh chili. Rich flavor, crispy vegetables and pork.

Fresh cabbage stir-fried in a very hot pan with good quality fish sauce until it has a slight smoky wok aroma. Salty and fragrant, well-balanced flavor. The vegetables remain crisp and sweet.

Dense pumpkin stir-fried and coated with a rich, savory salted egg sauce. Crab meat is added for extra richness. Perfectly sweet, savory, and salty.

Crispy fresh Chinese water spinach, quickly stir-fried over high heat with chili and garlic. Seasoned with fermented soybean paste, rich flavor, fragrant wok aroma.

Chinese bitter melon thinly sliced and stir-fried with chicken egg. Seasoned to be well-balanced. The bitter melon has a slight bitterness that contrasts with the richness of the egg and the salty-sweet flavor. A healthy dish.

Fresh Sesbania grandiflora flowers stir-fried with egg, chewy glass noodles, and dried shrimp. Well-balanced flavor, fragrant with dried shrimp and Sesbania flowers.

Boiled eggs fried until golden brown. Topped with a sweet, sour, and salty tamarind sauce, sprinkled with crispy fried shallots and chili.

Omelet with edible flowers such as Sesbania grandiflora and water mimosa. Beautiful colors and a unique texture. Lightly fragrant with flowers.

Thick and soft omelet, with minced pork or minced shrimp as you like. Fried until golden brown and fragrant. Served with hot steamed rice and chili sauce.

Soft sticky rice with rich, sweet, and savory durian coconut milk. Fragrant with durian. Served with large pieces of durian.

Chewy taro balls in fresh coconut milk, perfectly sweet, savory, and salty. Fragrant with coconut milk. Served warm.

A rare Thai dessert. Glutinous rice flour balls stuffed with sweet coconut filling, floating in a rich and savory fresh coconut milk.

A popular dessert. Sweet and savory sticky rice served with ripe, golden-yellow Nam Dok Mai mangoes, which are sweet and juicy. Topped with rich coconut milk and roasted mung beans.

Smooth and sweet custard with a fragrant aroma, steamed inside a Japanese pumpkin. The pumpkin is dense, sweet, and creamy. Edible shell and custard.

Refreshing sweet coconut ice shavings. Made from real coconut water, smooth and fine texture, cooling and satisfying.

Italian-style shaved ice with rich Thai tea flavor. Fragrant with authentic Thai tea. Sweet and creamy. Served with Thai dessert accompaniments.

Golden Longan ice shavings, sweet and refreshing. With fresh longan pieces, providing a cooling sensation.