O-Chaam Khao Tom Haeng, Design Village Ratchada Branch

Seasoned minced pork wontons. Choose between crispy fried or soft steamed, served with dipping sauce.

Shrimp wontons with bouncy texture. Available deep-fried to golden crisp or steamed. Well-seasoned.

Deep-fried spring rolls filled with sweet and creamy taro paste. Crispy exterior with a soft filling.

Deep-fried spring rolls with minced pork and melted cheese. The salty richness of the cheese complements the minced pork perfectly.

Salt-fried chicken wings, crispy skin with tender, well-seasoned meat. Enjoyable as a snack.

Salt-fried pork belly, sliced and fried until dry and crispy. Served with fried cabbage to enhance aroma and reduce richness.

Fried tofu sticks, similar to french fries. Crispy outside, soft inside. Served with dipping sauce.

Seasoned minced pork stuffed tofu, fried until golden and fragrant. Enjoy the texture of both tofu and pork in one bite.

A platter of fried items including tofu, chicken wings, and pork crackling, stir-fried with chili and garlic. Rich and fragrant with herbs.

Fresh cabbage stir-fried with fish sauce in a hot wok, giving a slightly charred aroma. Sweet and savory flavor.

Fresh grouper fillets, perfectly steamed. White, bouncy, non-fishy meat. Served with seafood dipping sauce or soybean paste dipping sauce.

Pork belly braised in soy sauce until tender and flavorful. Rich sweet and savory taste, fragrant with five-spice powder and soy sauce.

Pork ribs braised until falling off the bone. Tender and infused with spices.

Teochew-style Chinese snack made from taro or radish mixed with flour and peanuts, wrapped in crispy fried tofu skin. Rich and fragrant.

Bitter gourd soup stuffed with minced pork or stewed with pork ribs. Slightly bitter broth from bitter gourd, helps cut richness and relieve internal heat.

Assorted vegetables stewed with meat until tender. Sweet broth from vegetables, well-rounded flavor.

Clear soup with seaweed, tofu, and minced pork. Refreshing and light.

Steamed rice topped with seasoned minced pork and blanched liver, coated in a thick sauce. A signature dry rice bowl dish.

Dry rice bowl with well-cleaned minced pork and pork stomach. Crispy and not chewy.

Dry rice bowl with seasoned minced pork. Well-balanced flavor, easy to eat, suitable for all ages.

Hearty seafood rice bowl with fresh shrimp, fish, and squid, plus braised pork for added flavor.

Boiled rice with large, sweet, and bouncy river prawns, served with sweet and savory braised pork.

Boiled rice with a rich broth filled with an assortment of seafood: shrimp, fish, and squid, plus braised pork. The broth is sweet and fragrant from the seafood.

Rice bowl with braised pork (soy-braised pork) and tender pork ribs. Rich broth from stewed pork.

Traditional minced pork boiled rice. Clear, hot broth with soft minced pork. Good for breakfast or late-night meals.

Boiled rice with minced pork and blanched liver. Tender liver, not tough. Broth is fragrant with pepper.

Premium boiled rice with generous pieces of salmon, tender and marbled, combined with the sweet and savory flavor of braised pork.

Boiled egg. Choose between an onsen egg with a runny yolk or a fully hard-boiled egg.

Pork skin fried until dry and crispy, not oily. Enjoy the crunch as a topping for dishes.

Blanched liver. Tender, naturally sweet, and not fishy.

Well-cleaned pork stomach, boiled until tender yet retaining a satisfying chewiness.

Cleaned and tender pork intestines, not gamey, with a slightly rich taste.

Wonton wrappers fried until golden brown and crispy. Enjoy as a snack or add to noodles.

Cooked Thai jasmine rice. Beautifully separated grains, fragrant and soft. Pairs well with various side dishes.

Egg noodles mixed with kale or spinach juice for a green color. Chewy texture.

A value set including a refreshing herbal drink (e.g., Chrysanthemum tea, Grass jelly, Pandan juice) served with half a portion of pork wontons.

A refreshing sparkling Thai soda set (e.g., Red syrup lemonade, Plum lemonade) paired with delicious, perfectly portioned pork wontons.