Mother May I Kitchen

Australian striploin grilled to perfection, cut into bite-sized pieces. Tender and juicy meat with a natural sweetness. Served with spicy Jaew dipping sauce and healthy black sticky rice.

Sea bass grilled in a bamboo tube. The fish is sweet with a hint of young bamboo aroma. Served with a special spicy and mellow 'Nam Prik Noom' and blanched vegetables. Served with hot jasmine rice.

Soft-shell crab fried crispy, stir-fried with fresh chili and salt, seasoned in Chinese style. Salty, rich, and slightly spicy taste. The crab meat is tender and edible whole, crispy outside and soft inside.

Pork ribs baked in honey sauce until the meat is tender and falls off the bone. Sweet, fragrant, and mellow taste. Served with Jaew dipping sauce to cut the richness and black sticky rice.

Large lamb shank stewed in a rich Massaman curry paste, aromatic with spices. Sweet, rich, salty, and slightly spicy taste. Served with potatoes and side dishes.

Stir-fried wild bitter melon with red chili, tofu, and Chinese purple olives. Salty and rich taste, with a wok aroma. Served with hot jasmine rice or congee.

Crispy fried tofu served with fresh Thai herbs such as ginger, chili, lime, and shallots, drizzled with a sweet and sour sauce. A refreshing appetizer.

Spicy stir-fried basil with tofu and fresh shiitake mushrooms. Aromatic with basil leaves and fresh chili. Spicy, salty, and mellow taste.

Crispy fresh asparagus stir-fried with oyster sauce and shiitake mushrooms. A mellow taste, with a wok aroma. A healthy vegetable dish.

Stir-fried young sweet bitter melon with red chili. Crispy and delicious taste, seasoned with soybean paste, chili, and garlic. Aromatic.

Janthaburi noodles stir-fried with sweet and sour Pad Thai sauce, with tofu, bean sprouts, and chives. Aromatic with tamarind and roasted peanuts.

Jasmine rice stir-fried with shiitake mushrooms and soy sauce. A mellow taste, served with crispy fried tofu. Aromatic wok-fried scent.

Large noodles stir-fried 'Kee Mao' style with tofu. Spicy taste with authentic Thai herbs, including fingerroot, young peppercorns, and basil leaves.

Golden yellow candied 'Kluay Kai' bananas with a chewy texture and just the right sweetness. Served with fragrant coconut ice cream and crispy rice crackers. An adapted Thai dessert.

A creative dish that brings the flavors of Miang Kham into a sherbet ice cream. Served with Cha Phlu leaves and a full set of Miang Kham accompaniments. A refreshing sweet, sour, salty, and spicy taste.

Soft and chewy 'Piak Pun' dessert, fragrant with fresh pandan leaves. Drizzled with salty-sweet coconut milk, served with coconut ice cream. A perfectly sweet and rich taste.

A trio of mixed sweet coconut milk soups in one set: three-color yam soup, talo soup, and Kluay Kai banana soup. Sweet, rich, and fragrant coconut milk.