Poon Dang Gaeng Ron Thai Cuisine - Sathorn

Crispy fried shrimp topped with a rich, sweet and sour tamarind sauce. Mellow sweet and sour flavor. Often garnished with fried shallots and fried chilies. Pairs well with hot jasmine rice.

Tender, marbled grilled pork neck, marinated and seasoned with Mak Khen, a Northern Thai local spice, giving it a unique aroma and a slightly spicy, tingling sensation. Delicious on its own or with Jaew dipping sauce.

A rare ancient Thai curry, seasoned with "Nam Prik Kapi" for a rich, sour, salty, spicy flavor, and fragrant with shrimp paste. Crispy fried striped snakehead fish is added for texture. An intensely flavored curry that stimulates the appetite.

Pork belly braised until tender in a rich sauce. Sweet and salty flavor, similar to but richer than Phalo. Fragrant with spices, the pork melts in your mouth. Enjoy with hot jasmine rice or steamed buns.

Intensely flavored dipping sauce with cooked fresh shrimp. Seasoned with lime, fish sauce, and bird's eye chilies. Refreshingly sour and spicy. Served with a variety of fresh vegetables for dipping.

A type of "Lon" dip made from coconut milk simmered with fermented soybean paste, containing meat like shrimp or wolf herring. Sweet, savory, and mellow flavor, not very spicy. Served with fresh vegetables.

An ancient chili paste made from roasted chilies, roasted garlic, and roasted shallots, pounded together. Seasoned with fish sauce and lime. Spicy flavor with a roasted pan aroma. Served with fried pork to balance the taste.

Popular Northern Thai chili paste set. Choose between "Nam Prik Ong" (minced pork stir-fried with tomatoes, sour and sweet flavor) or "Nam Prik Num" (roasted chilies pounded, spicy and fragrant flavor). Served with healthy blanched vegetables.

Lanna-style appetizer set featuring spicy and fragrant "Nam Prik Num", served with various accompaniments such as Sai Oua (Northern Thai sausage), crispy pork rinds, and steamed vegetables. Ideal for snacking or pairing with drinks.

Northern Thai dish made from roasted or boiled eggplant until soft, pounded with seasonings and herbs. May include boiled eggs pounded in. Savory and mellow flavor, with a roasted eggplant aroma. Served with sticky rice.

Dry-style stir-fried "Ho Mok" curry. Glass noodles stir-fried with Hang Lay curry, pickled bamboo shoots, and various vegetables. Rich, sour, salty, spicy flavor, and fragrant with curry paste. A traditional Northern Thai food preservation technique.

Burmese-Lanna style pork belly curry. Thick, rich sauce with sour, salty, and sweet flavors, fragrant with Hang Lay curry spices, shredded ginger, and pickled garlic. Tender pork belly.

A signature Northern Thai one-dish meal. Egg noodles in a rich, fragrant curry broth seasoned with spices, served with braised chicken drumstick. Topped with crispy noodles, served with pickled mustard greens, shallots, and lime.

A popular Northern Thai appetizer set featuring "Nam Prik Num" or "Nam Prik Ong", served with accompaniments like Sai Oua (Northern Thai sausage), crispy pork rinds, and various vegetables. A complete set of Lanna flavors.

Northern Thai-style herbal pork sausage, grilled until fragrant. Rich flavor with curry paste, lemongrass, and kaffir lime leaves. Slightly spicy hot. Enjoy as a snack or with sticky rice.

Northern-style Larb made from minced pork and offal mixed with larb spices containing local spices (Mak Khen), then stir-fried until dry. Fragrant with herbs and spicy hot, not sour like Isaan larb.

A Northern Thai chili paste, orange-red in color, made from minced pork stir-fried with tomatoes and curry paste. Primarily sour and sweet, not very spicy. Suitable for children and adults. Served with blanched vegetables or crispy pork rinds.

Pork sausage (Jin Som) grilled in banana leaves until cooked and fragrant. Sour and mellow flavor, soft and juicy texture. Often served with a grilled egg in the same package, adding richness.

Northern Thai-style chicken curry, seasoned with larb spices and various herbs. Spicy hot flavor, fragrant with Mak Khen and spices. Rich broth, smooth to drink.

Deep-fried or fresh sea bass stir-fried with celery and shredded ginger. Seasoned with fermented soybean paste. Salty and savory flavor, fragrant with celery. A healthy and easy-to-eat dish.

Pork stir-fried with water chestnuts (Somwang). Harmoniously seasoned. Water chestnuts provide a sweet crispness contrasting with the tender pork. A stir-fried dish with diverse textures.

Fresh squid rings stir-fried and coated with a rich red salted egg sauce. Savory, sweet, and rich flavor, with the creamy aroma of salted egg coating the squid rings.

An adapted dish where glass noodles are stir-fried with "Gaeng Som" curry paste, resulting in a dry, sour, sweet, and spicy flavor, fragrant with curry paste and herbs.

Fresh cabbage stir-fried in a very hot wok over high heat. Simply seasoned with good quality fish sauce. Salty and fragrant flavor, the cabbage remains crisp and sweet with a wok hei aroma.

Boiled eggs, deep-fried until golden brown and crispy, topped with a sweet and sour tamarind sauce, garnished with fried shallots and fried chilies. A popular egg dish.

Spicy Southern Thai dish. Fresh shrimp stir-fried with stink beans and shrimp paste. Rich salty and spicy flavor with a unique aroma of stink beans and shrimp paste. Served with hot jasmine rice.

Crispy lotus stems (sai bua) stir-fried with rich and savory shrimp roe. Sweet, savory, and salty flavor. The lotus stems absorb the shrimp roe flavor well, providing a delightful crunchy texture.

Chewy glass noodles stir-fried with salted egg and various vegetables. Mellow savory and salty flavor, fragrant with salted egg. An easy-to-eat dish for all ages.

Pork sausage (Jin Som) crumbled and stir-fried with eggs. The sourness of the sausage contrasts with the richness of the egg. Perfectly balanced, served with hot jasmine rice.

Various seasonal vegetables stir-fried with oyster sauce. Mellow flavor, vegetables remain crisp and colorful. A healthy dish.

A stir-fried dish combining 3 pungent herbs (e.g., stink beans, cha-om, pickled garlic) stir-fried with glass noodles and eggs. Rich flavor, fragrant with herbs.

Glass noodles stir-fried with cha-om and minced pork. Mellow flavor, fragrant with fried cha-om. A simple yet delicious and unique dish.

Eggplant pieces stir-fried with minced pork and basil. Seasoned with fermented soybean paste. Salty and sweet flavor, fragrant with basil. Soft and tender eggplant.

Chieng Da (Northern Thai local vegetable) stir-fried with eggs. Mildly savory flavor, with a slight bitter aftertaste, which is characteristic and beneficial for health.

Minced pork stir-fried with premium shrimp paste. Sweet and salty seasoning, fragrant with roasted shrimp paste. Chilies and herbs are added for extra aroma. Delicious with hot jasmine rice.

Scraped fish paste (Plakrai) formed into balls, stir-fried with fresh chilies, garlic, and salt. Intensely salty and spicy flavor. Chewy fish texture, fragrant with roasted pan aroma.

Deep-fried sea bass stir-fried with cha-om leaves. Harmoniously seasoned. The fragrant aroma of cha-om complements the fish. A rare dish.

Generous chunks of crab meat stir-fried with pounded yellow chilies and long beans. Spicy hot flavor, fragrant with yellow chilies. Fresh, sweet crab meat in every bite.

Crab meat stir-fried with a thick curry powder sauce, eggs, and evaporated milk. Fragrant, rich, and creamy flavor, with a curry powder aroma. Easy to eat, not spicy.

Choose either shrimp or squid, stir-fried with a rich curry powder sauce. Savory, creamy, sweet, and salty flavor. Suitable for children.

Intensely flavored stir-fried herbal dish with fingerroot, young peppercorns, and holy basil. Stir-fried with sea bass or mixed seafood. Spicy hot flavor, fragrant with herbs, effectively removes fishy odors.

Pork belly cut into pieces, stir-fried in a pan until dry and crispy outside, tender inside. Seasoned with salt, chopped chilies, and garlic. Salty and spicy flavor, an excellent accompaniment.

Pork belly marinated in premium fish sauce, deep-fried until golden and crispy. Salty and savory flavor, fragrant with fish sauce. Served with Jaew dipping sauce.

Fresh shrimp, fried and tossed with fragrant crispy garlic. Lightly seasoned sweet and salty. Distinct garlic aroma, with bouncy, sweet shrimp.

Fresh shrimp pan-seared with fresh chilies and salt in a hot pan. Perfectly salty and spicy. Firm shrimp with a roasted aroma.

Chicken wings marinated in fish sauce, deep-fried until the skin is crispy and the meat is tender and juicy. Salty and mellow flavor, fragrant with fish sauce. A popular snack.

Marbled pork neck marinated in fish sauce, deep-fried until golden brown, crispy outside and tender inside. Salty and savory flavor, deliciously fragrant. Addictive to eat.

Small river prawns, deep-fried whole with shells, tossed with crispy garlic. Crispy and savory, perfect as a snack.

Whole crispy deep-fried sea bass, topped with herbal larb dressing. Sour, spicy, salty flavor, fragrant with roasted rice and mint. A intensely flavored fish dish.

Shiitake mushrooms seasoned and sun-dried before frying, giving them a chewy texture similar to meat. Unique mushroom aroma, salty and savory flavor.

Fresh squid, lightly fried, tossed with plenty of crispy garlic. The squid is tender, not chewy, with a garlic aroma and a mellow flavor.

Marinated pork, sun-dried until dry, then deep-fried. The meat is drier and chewier than regular fried pork. Intense flavor.

Minced pork mixed with seasonings and herbs, formed into balls, then deep-fried until golden brown, crispy outside and tender inside. Fragrant with spices. Easy to eat.

Specialty deep-fried spring rolls from the restaurant. Thin, crispy wrapper with a generous filling. Mellow flavor. Served with plum sauce or sweet chili sauce.