Pavilion

Traditional Miang Kham served with smoked BBQ sweet pork. Wrapped in wild betel leaves with a full set of herbal ingredients. Sweet, savory, and smoky aroma.

Soft rice flour dumplings wrapped with marinated grilled pork and wild betel leaves, served with a savory dipping sauce and fresh vegetables.

Freshly grilled large blue prawns from Krabi with Southern Thai Gor Lae sauce. Rich flavor, fragrant with curry paste and coconut milk, with a hint of sweet, savory, and spicy.

Tender chicken slices, served cold, drizzled with a refreshing ginger sauce that cuts through richness and stimulates appetite.

Tender Kurobuta pork, fried until golden and fragrant, tossed with high-quality fish sauce. Savory and sweet, well-balanced.

Firm pumpkin pieces, deep-fried until crispy, tossed with a rich and uniquely savory salted egg yolk sauce from Chaiya.

Popular Isaan set, featuring a spicy papaya salad, tender and crispy Tanaosri grilled chicken, and soft, fragrant black sticky rice.

A refreshing traditional salad with a sweet and sour taste, using juicy white pomelo, seasoned with a fragrant pomelo dressing, and sprinkled with various toppings.

Traditional mixed vermicelli salad with a full array of ingredients. Spicy and sour taste, chewy vermicelli absorbs the dressing well.

Crispy fried large blue prawns from Krabi, drizzled with a sweet and sour mango sauce, offering a refreshing taste and diverse textures.

Crispy jellyfish served cold, tossed with a spicy Shanghai-style chili sauce, fragrant with chili oil.

Spicy and sour Tom Yum soup with river prawns. Spicy, sour, and fragrant with Thai herbs. Large, firm prawns and rich prawn roe add depth to the soup.

Sweet and sour Tom Som curry, fragrant with shredded ginger and shrimp paste. Fresh, sweet sea bass complements the well-balanced curry.

A clear, mild soup with round, rambutan-shaped dumplings stuffed with shrimp, and sea spinach, which has a slightly salty and savory taste.

A spicy and slightly sour Sichuan-style soup, enhanced with premium, large, sweet Hokkaido scallops.

A clear, well-seasoned Chinese herbal soup, enriched with premium ingredients like Phuket abalone and fresh fish maw, to nourish the body.

Large river prawns grilled over charcoal, smoked with Mok wood for a unique aroma. The prawns are springy and sweet, with rich prawn roe, served with seafood dipping sauce.

Grilled river prawns topped with rich coconut milk chu chee curry. Sweet, savory, and salty taste, with a fragrant aroma of kaffir lime.

Rich curry with palm sugar sap and shark fish (or firm sea fish). Authentic Thai spicy flavor, fragrant with curry paste.

Fresh steamed gourami fish with premium soy sauce, shredded ginger, and spring onions. Savory and sweet, tender and melt-in-your-mouth fish.

Gourami fish and fresh fish maw braised in Chinese herbal soup until tender. Rich flavor, fragrant with spices, good for health.

Steamed sea bass topped with spicy and sour dressing made with bird's eye chilies and fresh lime. A vibrant flavor, perfectly sour and spicy, with a fragrant garlic aroma.

Abalone and fresh fish maw stir-fried in a Chinese-style brown sauce. Well-balanced flavor, fragrant with sesame oil and Chinese wine. Tender and springy texture.

Large Hokkaido scallops stir-fried with a rich XO sauce, fragrant with spices and dried seafood, offering a luxurious taste.

Spicy and rich green curry with free-range chicken, featuring bird's eye chilies and fragrant curry paste, served with crispy yet soft roti.

Tender free-range chicken stir-fried with dried scallops (dried scallop tendon) in a slightly spicy Sichuan style, with a fragrant aroma.

Hatyai-style marinated fried chicken, crispy outside, tender inside, topped with fried shallots, served with soft black sticky rice.

Tender braised duck, fried until crispy, topped with a sweet and sour tamarind sauce.

Crispy fried duck braised in lime sauce. A refreshing sweet and sour taste, with a fragrant real lime aroma.

A rare ancient curry with tender braised beef cheeks, in a rich broth with various spices and herbs.

High-quality Thai Wagyu beef stir-fried with bird's eye chilies and cumin leaves. Spicy and intense flavor, fragrant with herbs, effectively removes the gamey taste of beef.

Tender braised beef shank and tendon in a special broth until melt-in-your-mouth tender. Rich and flavorful.

Perfectly cooked pork loin, topped with a rich and spicy black pepper sauce, fragrant with pepper.

Rich Northern Thai Hang Lay curry with tender braised black pork cheeks. Sweet, savory, and sour taste, fragrant with Hang Lay spices and shredded ginger.

Minced pork mixed with salted King Mackerel, steamed. Savory and rich with salted fish aroma. Delicious with hot steamed rice.

Pork ribs, fried until crispy outside and tender inside, coated with a sweet and sour pineapple sauce for a refreshing taste.

Charcoal-grilled pork neck, tender and juicy, served with a delicious tamarind chili dip and fresh side vegetables.

Chewy and soft Pad Thai noodles stir-fried with a well-balanced tamarind sauce, served with large Ayutthaya river prawns with rich prawn roe.

Rich Pad Thai with Phetchaburi tamarind sauce, Kurobuta pork, and fermented pork, adding unique texture and flavor.

Wide rice noodles stir-fried with wok hei, topped with a savory and fragrant fermented black bean gravy, with generous pieces of fresh gourami fish.

E-fu noodles baked with whole lobster in a rich French cheese and butter sauce. Luxurious, rich, and creamy flavor.

Dry-fried rice, fragrant with wok hei, with crispy Chinese kale and high-quality salted King Mackerel. Perfectly savory and rich.

Fried rice packed with seafood such as shrimp, squid, and mussels, seasoned with a rich XO sauce, fragrant with spices.

Premium jasmine rice from Thung Kula Rong Hai, freshly cooked, soft grains, fragrant.

Healthy riceberry rice, rich in vitamins, with a chewy texture and a nutty aroma.

Local black sticky rice, steamed soft and fragrant. Pairs well with grilled or fried dishes.

Roti, fried until golden brown outside and soft inside. Perfect for pairing with various curries.

Crispy fried tofu skin wrapped around seasoned minced shrimp, fried to a golden brown, served with plum sauce.

Thin-skinned chive dumplings, revealing the shrimp and chive filling inside, steamed until soft, served with soy sauce dip.

Large shrimp dumplings with a bouncy texture, wrapped in thin wonton wrappers and steamed hot.

Translucent dumplings filled with mixed vegetables and shiitake mushrooms, enhanced with the luxurious aroma of truffle.

Soft fried radish cake, fried until the outer surface is beautifully browned, fragrant with radish and seasonings.

Mashed taro, fried until fluffy like a bird's nest, light and crispy, filled with rich seasoned duck meat.

Thin-skinned shrimp dumplings, topped with roe for a crunchy texture and beautiful color.

Premium shrimp dumplings topped with sweet Hokkaido scallops, a full taste of the sea.

Luxurious dumplings topped with whole abalone, drizzled with a savory Hong Kong-style brown sauce.

Large steamed shrimp dumplings, topped with spicy Sichuan chili sauce, fragrant with chili oil and spices.

Chicken feet braised until tender, falling off the bone easily, seasoned with a rich fermented black bean chili sauce.

Soft, fluffy buns with fragrant grilled red pork filling. Savory and sweet, well-balanced.

Molten salted egg yolk custard buns. Rich, sweet, and savory custard flows out when opened.

Spicy stir-fried vegetables with soft tofu and eggplant, stir-fried with chili, garlic, and basil. Fragrant with herbs.

Stir-fried sea purslane (young lettuce) with Chiang Rai river crab paste. Uniquely savory and salty.

Tender and crispy Hong Kong kale stir-fried with minced garlic and oyster sauce. Savory and sweet, well-balanced.

Crispy sweet green beans stir-fried with minced pork and rich XO sauce, fragrant with a pan-fried aroma.

Stir-fried morning glory with red fire, seasoned with high-quality Khlong Khon shrimp paste. Fragrant, savory, and well-balanced, without a fishy smell.

Vegetarian appetizer. Soft rice flour dumplings filled with seasoned vegetables and bamboo shoots, traditional recipe. Well-balanced flavor.

Clear Tom Yum soup with various mushrooms, seasoned with sour and spicy herbs, without meat.

A flavorful spicy and sour Sichuan soup with tofu and various vegetables. A rich vegan dish.

Rich green curry with coconut milk, featuring various vegetables and fragrant curry paste. Perfectly sweet, savory, salty, and spicy.

Chewy and soft Jantaburi noodles stir-fried with tamarind sauce and tofu. No meat or fish sauce. Authentic Thai taste.

Fried rice with mixed vegetables and grains, seasoned with mushroom sauce. Fragrant with wok hei.

Fragrant and rich coconut sticky rice, served with sweet and juicy ripe mangoes according to the season. A popular Thai dessert.

Ancient Thai dessert. Soft, chewy pandan-flavored Indanil flour floating in sweet, fragrant coconut milk, infused with candle smoke.

A cooling dessert: triangular jelly rice dumplings with a chewy texture, served in sweet, chilled longan syrup.

Soft, colorful glutinous rice balls in almond milk. An innovative, creamy, and healthy dish.

Smooth mango pudding served with coconut milk sago and pomelo pieces. A refreshing sweet and sour taste.

Fresh coconut milk ice cream, served with various toppings such as sticky rice, peanuts, and raisins.