Paknang.bkk ปากนัง อาหารใต้

Grilled charcoal-grilled pork skewers, coated with a special Pak Nang chili paste recipe, with a good sweet and salty taste, and grilled over charcoal 4 times to make the meat tender and infused with chili paste. Served with turmeric sticky rice.

Pork knuckle front part braised overnight for over ten hours in coconut water, soy sauce, black pepper, garlic, and coriander root. The pork knuckle has a rich, flavorful taste with natural sweetness from coconut water and a mellow saltiness from soy sauce. Served with pickled vegetables and a special sour dressing, creating a perfect balance of sweet, salty, and sour in every bite.

High-quality jasmine rice stir-fried with dried fish paste. Rich and spicy flavor, fully loaded with side dishes such as Chinese sausage, sweet boiled shrimp, soft-boiled egg, cashew nuts, and shrimp crackers.

Organic stinky beans from Phang Nga province, stir-fried with premium shrimp paste from Ranong province and shrimp until perfectly cooked. Seasoned with pickled garlic for a mellow flavor. Served with crispy turmeric omelet.

Genuine fish cakes shaped into balls, seasoned with Grandma Lamun's secret chili paste, stir-fried with bite-sized local vegetables and various herbs. Served with crispy turmeric omelet.

Crab meat chunks stir-fried with bird's eye chili and yellow chili. Rich and spicy flavor, infused with herbs. Served with crispy turmeric omelet.

A signature Southern sour curry, simmered with lotus stems, coconut shoots, and tender sea bass. The tender fish complements the curry's flavor. Served with crispy turmeric omelet.

High-quality jasmine rice stir-fried with crab meat and crab roe. Served with a spicy seafood dipping sauce.

Small noodles stir-fried with a special Pak Nang chili paste recipe and minced shrimp. Served with lightly grilled shrimp, shredded raw mango, and Centella asiatica. A perfect combination.

High-quality jasmine rice stir-fried with a rich, premium shrimp paste chili sauce directly from Ranong province. Topped with fresh bird's eye chilies and pea eggplant. Served with fried mackerel, boiled vegetables, and fried vegetables. A generously portioned dish.

Minced sea bass, deep-fried until crispy. Stir-fried with Grandma Lamun's secret chili paste mixed with coconut curry paste until dry, with young peppercorns and kaffir lime leaves. Served with stir-fried young Melinjo leaves with organic eggs, prepared using a special method that preserves freshness and aroma.

Grilled charcoal-grilled pork skewers, coated with a special Pak Nang chili paste recipe, with a good sweet and salty taste, and grilled over charcoal 4 times to make the chicken tender and infused with chili paste. Served with stir-fried young Melinjo leaves with organic eggs, prepared using a special method that preserves freshness and aroma.

The long, slender grains of new-year jasmine rice, with a chewy and uniquely fragrant texture.

Pork knuckle front part braised overnight for over ten hours in coconut water, soy sauce, black pepper, garlic, and coriander root. The pork knuckle has a rich, flavorful taste with natural sweetness from coconut water and a mellow saltiness from soy sauce. Served with pickled vegetables and a special sour dressing, creating a perfect balance of sweet, salty, and sour in every bite.

"Mullet", the queen of the Pak Nang River, boiled in a traditional sour soup with garlic and shallots, resulting in a sour and sweet taste.

Tender sea bass, cut into bite-sized pieces. Boiled in a traditional sour soup with garlic and shallots. A refreshing taste.

Homemade chicken simmered until tender in a clear broth with crushed turmeric to preserve its unique aroma.

Young Melinjo leaves and young coconut simmered in a rich, seasoned coconut milk with bite-sized shrimp. Sweet, creamy, and well-rounded flavor.