Mohhom Hot Cuisine

Large tiger prawns baked with vermicelli in a clay pot, seasoned with a special sauce, fragrant with coriander root, garlic, and pepper. The vermicelli is chewy and soaked in the sauce.

Tiger prawns stir-fried with spicy bird's eye chilies, served in an aromatic pot. Spicy and fragrant with Thai herbs.

Vermicelli baked in a clay pot, generously filled with large, fresh, sweet crab meat. The vermicelli perfectly absorbs the sweetness from the crab and spices.

Large chunks of crab meat stir-fried with bird's eye chilies and herbal ingredients, offering a spicy, intense, and enticingly aromatic flavor.

Tender eggplant baked in a clay pot with salted fish and minced pork. Savory and rich flavor, with a unique aroma of salted fish.

Fresh, sweet grouper baked with a savory soy sauce, fragrant with ginger and spring onions. The fish is tender and melts in your mouth.

Fresh grouper fillets, perfectly poached, with naturally sweet, firm white flesh. Served with a spicy seafood dipping sauce or fermented soybean paste dipping sauce.

Fresh, sweet clams baked with Japanese sake. The clear broth is sweet and fragrant with sake and the natural sweetness of the clams.

Pen shell tendon, lightly blanched, with a crispy texture and sweet taste. Delicious when paired with a spicy seafood dipping sauce.

Special dishes created from fresh ingredients daily or seasonally. Menu items and prices may vary based on ingredient availability.

Bottled drinking water, clean and refreshing, to quench your thirst.

Carbonated soft drinks of various flavors, providing fizziness and refreshing sweetness. Good for cutting through richness.

Malt and hops alcoholic beverages, available in popular Thai beers and craft beers. Smooth, slightly bitter taste, served cold for refreshment.

Bucket of ice for drinks, or a bottle of fizzy soda for mixing with spirits or drinking for refreshment.