Oriental Deli

A representative Thai salad made with shredded unripe green papaya. The crisp texture is combined with the spiciness of chili peppers, the sourness of lime, and the saltiness of fish sauce. It has a spicy and refreshing taste.

A warm salad of boiled glass noodles, shrimp, minced meat, and vegetables. The sweet, sour, and spicy dressing is well absorbed by the glass noodles. It is a healthy yet satisfying dish.

A salad of stir-fried minced chicken mixed with herbs and toasted rice powder (Khao Khua). It is characterized by the aroma of herbs and Khao Khua, with a sour and spicy taste. It is usually eaten with raw vegetables such as cabbage.

A spicy salad generously using seafood such as shrimp and squid. The aroma of fresh herbs enhances the umami of the seafood. The balance of sourness and spiciness is good, making it a refreshing dish.

A Thai-style salad made with grilled eggplant. The creamy texture of the fragrant grilled eggplant pairs well with the sweet, sour, and spicy dressing. Minced meat or shrimp are often added, making it a good side dish for rice.

A salad of grilled pork seasoned with herbs and spices. The name "Namtok (waterfall)" is inspired by the dripping fat from the grilled meat. You can enjoy the umami of the meat, the freshness of the herbs, and the stimulation of the spices.

An appetizer made by rolling vegetables, shrimp, and herbs in rice paper. You can enjoy the chewy texture of the wrapper and the crispness of the filling. Served with sweet and savory sauce or sweet chili sauce.

Spring rolls wrapped in rice paper and fried until crispy. Characterized by crispy skin and juicy filling. It is traditionally eaten with sweet chili sauce.

Skewered chicken and pork marinated in spices and grilled. The fragrant grilled meat is eaten with a rich and sweet peanut sauce. It is also popular as a snack.

Fish paste mixed with red curry paste and herbs, then fried. Similar to Japanese Satsuma-age, but characterized by its spicy flavor and herbal aroma. It has a chewy texture.

A dish of shrimp paste coated in breadcrumbs and fried. You can enjoy the crispy outside and the plump shrimp inside. It is usually eaten with a sweet plum sauce (Nam Jim Boyo).

A snack dish of shrimp paste fried on toast. The crispy toast and fragrant shrimp flavor are exquisite. Enjoy it as a snack.

A Thai-style omelet with minced chicken. Fried in plenty of oil, it is fluffy and fragrant on the outside, and juicy on the inside. Recommended to be eaten with chili sauce.

Chicken marinated in a special sauce and grilled slowly. The skin is crispy, the meat is juicy, and the flavor of spices and herbs is appetizing. It is traditionally eaten with sticky rice (Khao Niao).

Deep-fried chicken wings marinated with garlic and spices. Crispy on the outside, with a strong garlic aroma that pairs well with beer.

A dish of stir-fried chicken, cashew nuts, and vegetables in a sweet and savory Chinese-style sauce. The fragrant cashew nuts and the umami of the chicken go well together, and it is a mildly spicy and easy-to-eat dish.

Stir-fried chicken and vegetables with plenty of shredded ginger. The refreshing spiciness and aroma of ginger are effective, giving it a light and refreshing taste. The seasoning is perfect for rice.

Chicken stir-fried with a sweet and spicy chili paste (Nam Prik Pao). It features a rich spiciness, sweetness, and herbal aroma, offering a deep flavor.

A dish of crab (such as soft-shell crab) and vegetables stir-fried with curry powder and lightly bound with egg. It is mildly spicy, and the mellowness of the egg, the umami of the crab, and the flavor of the curry are exquisitely matched in this popular dish.

A dish of seafood such as shrimp and squid stir-fried with holy basil (Krapow). The spiciness of chili peppers and the refreshing aroma of basil enhance the umami of the seafood.

A simple dish of squid stir-fried with plenty of garlic and black pepper. The punch of garlic is strong, and the fragrant flavor is appetizing.

A dish of stir-fried pork with red curry paste. It often does not use coconut milk, making it a spicy dish where the stimulation of spices and the aroma of herbs can be directly felt.

A dish of stir-fried pork and eggplant with Thai bean paste (Tao Jiao). The richness and saltiness of the miso are well absorbed by the eggplant, making it a perfect match with rice. It's somewhat similar to Japanese miso stir-fry but has a unique Thai flavor.

A dish where ingredients for Thai hot pot "Thai Suki" and glass noodles are stir-fried with a special sweet and spicy sauce. It's like a soupless Thai Suki, offering a rich flavor.

A classic Thai dish of morning glory stir-fried quickly over high heat. Seasoned with garlic, chili, and Thai bean paste (Tao Jiao), it is characterized by its crisp texture and rich flavor.

Considered one of the world's three great soups, this is a representative soup of Thailand. Based on the umami of shrimp, it features a complex blend of herbal aromas from lemongrass and kaffir lime leaves, the spiciness of chili peppers, and the sourness of lime.

A chicken soup based on coconut milk. Amidst the mellow sweetness of coconut, you can feel the refreshing sourness of galangal (a type of ginger) and lemongrass. It is mildly spicy and has a gentle flavor.

A sour and spicy soup from the Isan region of Northeast Thailand. It features the umami of well-simmered beef shank, the aroma of herbs, and the stimulating spiciness of chili peppers. It is refreshing and stimulates the appetite.

Noodles in a dark, blackish soup simmered with spices like star anise and cinnamon, and soy sauce. It contains tender stewed pork, and the rich, sweet soup pairs well with rice noodles.

Noodles with popular Tom Yum Goong soup. The sour and spicy soup coats the noodles, and you can enjoy the umami of the shrimp. It is one of the classic Thai noodle dishes.

A famous curry noodle dish from Chiang Mai in Northern Thailand. It features a mellow and spicy curry soup with coconut milk. Usually topped with fried noodles, but here rice noodles are used.

Rice noodle soup with a clear, light broth (Nam Sai). It is not spicy and has a gentle flavor. The Thai way is to adjust it to your liking with condiments on the table. Uses medium-thin noodles (Sen Lek).

A soupless rice noodle dish (mixed noodles). Sweet and savory sauce is mixed with the noodles. Mix well with the ingredients and enjoy by adding vinegar or chili peppers to change the flavor as you like.

A national dish of Thailand, made by stir-frying holy basil called "Krapow" with minced pork, chili peppers, and fish sauce. It has a spicy and fragrant flavor that goes well with rice. It is recommended to break the fried egg and mix it in.

A set of boiled chicken and jasmine rice cooked in its broth. The chicken is moist and tender, and the rice is infused with the chicken's umami. It is served with a special miso-based sauce.

A fried version of the chicken from Khao Man Gai. The crispy coating and juicy chicken pair well with rice cooked in chicken broth. Often eaten with sweet chili sauce.

Rice topped with chicken and egg stir-fried with curry powder. The mild and fluffy egg and curry flavor are appetizing. Recommended for those who don't like spicy food.

A stamina-boosting dish of stir-fried pork with garlic and black pepper sauce. The fragrant garlic flavor is perfect with rice. Often served with a fried egg on top.

Pork trotters simmered until tender in a soy sauce-based broth with Chinese spices (such as five-spice powder), served over rice. Rich in collagen and with a deep flavor.

A Thai-style fried rice with shrimp. Seasoned with fish sauce and sugar, it has a moister texture and a milder sweetness than Japanese fried rice. Squeezing lime (Manao) over it makes it more refreshing.

Fried rice stir-fried with Tom Yum Goong paste. The sour and spicy Tom Yum Goong flavor coats each grain of rice, creating a spicy fried rice with herbal aromas.

Indonesian and Malaysian fried rice. Seasoned with sweet and savory soy sauce (Kecap Manis) and sambal, it has a rich and spicy flavor. Usually topped with a fried egg.

A Thai-style fried rice with pork. The umami of the pork is infused into the rice, creating a simple yet satisfying flavor. Black pepper may also be used as a accent.

Fried rice stir-fried with green curry paste. A fragrant dish that combines the spiciness of green chilies, the mellowness of coconut milk, and the aroma of herbs.

A plate menu for children. It features non-spicy shrimp fried rice as the main dish, along with popular side dishes like fried chicken and fries, and a dessert.

A premium Thai jasmine rice. When cooked, it emits a sweet aroma, and its fluffy texture pairs well with the saucy and curry dishes of Thai cuisine.

Steamed Thai sticky rice. It is traditionally rolled by hand and eaten with Isan dishes (Northeastern dishes) such as Som Tum (salad) and Gai Yang (grilled chicken).

French fries enjoyed with Thai-style seasonings and dipping sauces. Often served with sweet chili sauce.

A small soup served with meals. It has a light flavor and is perfect for cleansing the palate.

A Thai-style fried egg (Khai Dao) fried in plenty of oil. The whites are crispy and the yolk is semi-runny, which goes well with dishes like Krapow rice. It is often served with Krapow rice.

A herb (coriander) with a unique aroma. It can be added as a topping to dishes to enjoy the aromatic accent.