Ngow Kui Kee Khao Tom Restaurant 吳桂記

The restaurant's special spicy salad, packed with ingredients. Sour, spicy, and full of flavor. Served with fresh vegetables.

Fresh oysters seasoned with chili paste dressing, topped with sesbania flowers and fried shallots. The oyster's sweetness contrasts with the spicy and sour dressing.

A spicy salad featuring three types of crispy ingredients (typically fish maw, dried squid, and cashews) tossed in a zesty dressing. Crispy and enjoyable to chew.

Crispy fried gourami tossed with sour mango (seasonal) or a spicy dressing. The salty, fatty fish pairs well with the sour and spicy flavors.

Crispy fried omelet, cut into bite-sized pieces, tossed with dressing, onions, and celery. Mild and easy to eat.

Mixed seafood (shrimp, squid, mussels) seasoned with fresh lime dressing. Zesty and full of herbal flavors.

Spicy glass noodle salad with crispy sweet bitter melon tops, offering a different texture from regular glass noodle salad. Sour, salty, and spicy.

Popular dish: Chewy glass noodles tossed with minced pork and various ingredients. Zesty flavor, fragrant with lime and fish sauce.

Fried Chinese sausage, sliced and tossed with cucumber, onions, and celery. The sweetness of the sausage complements the sour and spicy dressing.

Fragrant fried salted fish, tossed with shallots, bird's eye chilies, and lime. Delicious with rice porridge or steamed rice.

Crispy fried or grilled pork skin, tossed in a zesty dressing. Crispy texture and rich flavor.

Century eggs, halved, topped with dressing and pickled ginger. The richness of the egg yolk pairs well with the sour and spicy flavors.

Creamy salted egg yolks, tossed with herbal ingredients. Salty, creamy, sour, and spicy. Ideal with rice porridge.

Boiled pork intestines, crispy and chewy, tossed with a spicy dressing. No fishy smell, enjoyable to chew.

Rich and creamy salted egg yolks, tossed in a spicy dressing. The richness of the yolk balances the spiciness.

Good quality dried shrimp, tossed in a salad with ginger and peanuts. Salty, nutty, and fragrant with dried shrimp.

Sweet and salty pickled lettuce (giem chai), tossed with chili and lime. A refreshing side dish that cuts through richness.

Fresh squid, perfectly boiled, tender and crisp. Tossed with a zesty dressing.

Blood cockles, lightly boiled, served with a spicy salad of lemongrass and chili paste. Sweetness of the cockles balanced by the spicy dressing.

Crispy fried cashews, tossed in a salad with fresh chili and shallots. Pleasantly crunchy with a sweet and sour taste.

Fresh sea bass fillets, boiled or fried, tossed in a herbal salad. The sweet, fresh fish complements the zesty dressing.

Boneless chicken feet (tendons), crispy and chewy. Enjoyable to eat. A popular appetizer, tossed in a spicy dressing.

Crispy pork belly with puffy skin, tossed in a creamy or clear dressing. The richness of the pork is balanced by the sour and spicy dressing.

Pickled lettuce salad with additional ingredients like minced pork and dried shrimp, adding depth and varied textures.

Genuine, high-quality fish maw, boiled until soft and chewy. Tossed with herbal ingredients. Elegant and well-balanced flavor.

Crispy fried shrimp served with a green salad and creamy dressing. Sweet and creamy, suitable for both children and adults.

Fresh shrimp baked in a clay pot with glass noodles and spices. Fragrant with galangal, garlic, and pepper. Chewy glass noodles absorb the sauce's flavor.

Fresh shrimp marinated in seasoned fish sauce, served with spicy seafood dipping sauce, fresh garlic, and bitter melon. Spicy and zesty.

Fresh shrimp stir-fried with holy basil, seasoned with chili paste or soy sauce. Fragrant with herbs and a well-balanced flavor.

Crispy fried shrimp tossed with fragrant fried garlic. Salty, creamy, and garlicky. Served with chili sauce.

Fresh shrimp stir-fried with curry powder, egg, onion, and celery. Rich flavor, fragrant with spices, tender texture.

Steamed shrimp with soy sauce and fermented garlic. Sweet and savory, with a unique fermented garlic aroma.

Deep-fried shrimp stir-fried with salt, chopped chili, and spring onions. Salty, spicy, and fragrant from stir-frying in the wok.

Popular dish: Shrimp stir-fried with holy basil, chili, and garlic. Spicy and fragrant with basil. Served with steamed rice.

Shrimp stir-fried with herbs (fingerroot, young peppercorns, kaffir lime leaves). Intensely spicy and full of Thai herbal flavors.

Fluffy fried omelet with minced shrimp. A simple yet delicious dish suitable for all ages.

Crab meat stir-fried with curry powder and egg. Easy to eat, no need to peel. Rich and creamy flavor.

Tender crab meat baked with glass noodles in a clay pot. The sauce seeps into the noodles, served with sweet crab meat.

Crab meat stir-fried with ground yellow chili and long beans. Spicy and fragrant with the unique flavor of yellow chili.

Crab meat stir-fried with celery, seasoned with fermented soybean paste. Salty, fragrant, and well-balanced.

Steamed jasmine rice stir-fried with crab meat, egg, and spring onions. Grains are separate and fragrant from stir-frying. Served with chili-fish sauce and lime.

Fluffy omelet stuffed with crab meat. Generous crab in every bite. Fragrant and delicious.

Whole deep-fried sea bass, golden and crispy, topped with a sweet and salty fish sauce. Served with mango salad.

Sea bass steamed in a spicy lime and fresh chili broth. Zesty, sour, and spicy. Refreshing broth.

Sea bass steamed with premium soy sauce, shredded ginger, and spring onions. Mildly sweet, salty, and savory. Suitable for those who don't eat spicy food.

Sea bass fillets, deep-fried with fish sauce. Easy to eat, no bones.

Fried fish fillets stir-fried with sweet and sour sauce, pineapple, cucumber, and tomatoes. A perfect balance of three flavors.

Fried or boiled fish fillets stir-fried with celery and fermented soybean paste. Fragrant with herbs and a well-balanced salty flavor.

Fish fillets stir-fried with shredded ginger, wood ear mushrooms, and onions. Spicy from ginger, aids digestion and stimulates appetite.

Thick-cut mackerel fillets, deep-fried until crispy outside and tender inside, drizzled with fragrant fish sauce.

Hot rice porridge with fresh, sweet sea bass. Mild and flavorful broth. Good for breakfast or a late-night meal.

Bang Bo gourami, fried until golden brown and crispy. Can be eaten whole. Perfectly salty and savory.

Crispy fried snakehead fish stir-fried with Thai herbs (fingerroot, young peppercorns). Spicy and intensely flavored.

Whole fried snakehead fish served in a fish-shaped pot with spicy sour soup and water mimosa/mixed vegetables.

Squid or baby squid, steamed in a spicy lime broth. Zesty, sour, and satisfyingly spicy.

Dried squid (crispy squid) soaked and then fried, seasoned with sweet and salty flavors. Crispy and enjoyable to chew.

Fresh squid stir-fried and coated with salted egg yolk sauce. Rich, creamy, and savory.

Fresh squid stir-fried with red curry paste and herbs. Intensely spicy and effectively removes any fishiness.

Spicy stir-fried squid with holy basil. Fragrant with basil leaves. Always a delicious classic.

Mixed seafood (shrimp, squid, mussels) stir-fried with holy basil. Spicy and deliciously fragrant.