Phuang Racha Ha Pao Soi 35 (Lerk Kai Haen Tae Mee Ahan Tam Sang Gap Kha Moo Kai Na Kha)

Braised goose meat until tender, fragrant with five-spice herbs. Savory and sweet, mellow taste. Served with chili vinegar dipping sauce to cut richness.

Stir-fried fresh grouper with celery. Unique fragrance, mellow taste, easy to eat.

Stir-fried fish with black pepper sauce. Spicy, hot, and intensely fragrant with black pepper.

Stir-fried fish with fresh chili. Intensely spicy and fragrant with fresh chili.

Stir-fried fish with chili paste. Sweet, savory, and slightly spicy.

Stir-fried fish with the restaurant's special sauce. Mellow taste.

Fresh squid stir-fried with thick salted egg yolk sauce. Savory and rich, fragrant with egg yolk.

Fresh squid stir-fried with chili paste. Rich, sweet, and spicy flavor.

Stir-fried squid with curry powder, eggs, and celery. Fragrant spices, mild and smooth taste.

Crispy squid with bouncy texture, stir-fried with chili paste. Intensely flavorful with a crunchy texture.

Stir-fried fish maw with shrimp, dry style. Mellow taste, fragrant wok aroma.

Creamy fish maw soup in red sauce. Seasoned with soy sauce, with shredded crab meat or chicken. Mellow and hot.

Stir-fried fresh shrimp with fresh chili. Spicy and hot, fragrant with chili.

Stir-fried shrimp with chili paste. Sweet, savory, and slightly spicy.

Stir-fried shrimp with special sauce. Mellow taste.

Stir-fried shrimp with curry powder, eggs, and spring onions. Fragrant, rich, and mild, not too spicy.

Pork stomach stewed until tender, stir-fried with pickled mustard greens (kiam chai). Sour and salty taste, cuts through richness.

Stir-fried Napa cabbage with shrimp and squid over high heat. Sweetness from vegetables and seafood.

Stir-fried Choy Sum with crispy pork. Crispy, sweet Choy Sum contrasts with the savory, fatty crispy pork.

Stir-fried Choy Sum with oyster sauce. Mellow taste, fragrant with oyster sauce.

Stir-fried baby corn with shrimp and crispy pork. Crispy texture from corn and sweetness from shrimp.

Fluffy fried omelet with minced shrimp or whole shrimp. Rich and fragrant, served with chili sauce.

Stir-fried bamboo shoots with braised duck feet and shrimp. Mellow taste, duck feet are tender and melt in your mouth.

Stir-fried assorted vegetables with oyster sauce. Mellow taste, rich in nutrients from various vegetables.

Stir-fried baby Choy Sum (Dou Miao) over high heat with oyster sauce. Crispy and delicious vegetables with a unique aroma.

Stir-fried glass noodles with 8 ingredients (Eight Treasures), e.g., shrimp, squid, pork, and various vegetables. Mellow taste.

Stir-fried Choy Sum with crispy pork. Crispy Choy Sum stir-fried with savory, fatty crispy pork, seasoned with chili and garlic.

Stir-fried fresh Choy Sum with tender shrimp. Sweet and crisp.

Stir-fried Choy Sum with salted fish. Fragrant salted fish aroma, savory and mellow taste. Serve with congee or rice.

Pork intestines marinated with spices, fried until golden brown and crispy. Topped with fragrant fried garlic.

Crispy pork cut into pieces, fried and stir-fried with fried garlic. Savory, fatty, crispy outside, tender inside.

Clear soup with bitter melon stuffed with minced pork. Mellow broth with a slight bitterness from the bitter melon, helps relieve internal heat.

Clear soup with pork stomach and pickled cabbage. Sour and salty broth, peppery aroma, hot and soothing.

Clear soup with seaweed, minced pork, and egg tofu. Light and easy to eat.

Clear soup with tofu and assorted pork offal. Sweet broth from bone broth.

Pork ribs stir-fried with chili paste. Rich, sweet, savory, and salty flavor that penetrates the meat.

Grouper Tom Yum soup (clear or creamy). Intensely sour and spicy, fragrant with Tom Yum herbs.

Spicy Tom Yum Goong. Available in clear or creamy soup. Fragrant Tom Yum herbs, intensely flavorful.

Assorted seafood Tom Yum with shrimp, squid, and fish. Spicy and intensely flavorful.

Braised pork leg stewed until tender. Rich flavor, fragrant with spices. Served as a side dish.

Braised goose knuckles (pig's trotters) in five-spice broth. Tender, bouncy cartilage melts in your mouth. Rich flavor.

Hot jasmine rice topped with tender braised pork leg and a mellow sauce. Served with chili vinegar and garlic.

Braised five-spice blood (usually duck or goose blood). Tender and smooth, no gamey smell.

Braised goose wings in five-spice broth. Tender and soft, easy to eat, fragrant with spices.

Braised goose feet in five-spice broth until tender. Bouncy cartilage, flavorful.

Assorted goose offal (e.g., liver, gizzard, intestines) braised in five-spice broth, no gamey smell.

Whole braised goose with offal, wings, and legs. Suitable for group dining or special occasions.

Restaurant's special chili vinegar dipping sauce, for customers who want extra.

Fragrant five-spice broth for customers who want to pour over rice or have extra soup.