Prairraya

Fish balls made from 100% real fish meat. White, springy, soft, and not fishy. Boiled and ready to eat. Served with a spicy seafood dipping sauce. A popular snack.

Phuket traditional dish. Fresh shrimp and vegetables (like Siamese weed or climbing fig leaves) coated in batter and deep-fried into a crispy patty that doesn't absorb oil. Served with a mellow dipping sauce.

Salt-cured pork belly, fried until perfectly crispy and dry. Stir-fried with crispy fried kaffir lime leaves. Fragrant with herbs, salty and savory, enjoyable to eat.

Fish cakes made from shredded grouper mixed with Southern curry paste. Chewy, springy texture, spicy and fragrant with spices. Fried until golden brown.

Spicy salad using crispy, sweet, and juicy Phuket pineapple, mixed with large dried smoked shrimp. A refreshing blend of sour, sweet, salty, and spicy flavors.

Chicken marinated in seasonings until infused, wrapped in pandan leaves and fried. The pandan aroma permeates the chicken, resulting in a tender and juicy texture.

Shredded tuna, fried until golden brown and crispy. Served with shredded green mango salad. The sour and spicy taste cuts through richness perfectly.

Finely minced shrimp, seasoned, coated in breadcrumbs, and deep-fried. Crispy outside, soft inside, with springy shrimp meat and a fragrant shrimp aroma. Served with sweet plum sauce.

Crispy fried spring rolls filled with glass noodles and seasoned vegetables. Thin and crispy wrapper, packed filling. Enjoyable as a snack.

Crispy squid pieces, tossed with sour mango and herbs. Bold, perfectly balanced sour, salty, and spicy flavors.

Crispy fried rice crackers served with Phuket-style dipping sauce. Rich, sweet, savory, and salty flavor from coconut milk and ground peanuts, fragrant with curry paste.

Spicy shrimp paste chili dip with added fresh shrimp pieces for texture. Served with a large portion of fresh and blanched vegetables.

A creamy coconut-based relish with minced shrimp, with a mellow, sweet, savory, and salty flavor. Not too spicy, easy to eat with fresh vegetables.

Dry chili paste made from rich crab roe, stir-fried with seasonings until fragrant and dry. Intense, rich, salty, and spicy flavor. Delicious with hot steamed rice.

Dry fermented fish chili paste with Southern curry paste. Intensely spicy and hot, fragrant with fermented fish and herbs. Authentic Southern Thai dish.

Original shrimp paste chili dip, made with high-quality, fragrant shrimp paste. Perfectly balanced sour, salty, and spicy flavors. Served with side vegetables.

Dry chili paste with crispy fried anchovies. Salty, savory, spicy, and crunchy, enjoyable to chew.

Fresh crab meat stir-fried with rice over high heat for a loose and wok-fragrant texture. Mellow flavor.

Fried rice with generous crab claws, firm and sweet meat. Perfectly dry-fried.

Fried rice with large, plump, sweet shrimp. Grains of rice are separate and beautifully fragrant.

A basic yet delicious fried rice. Choose your preferred pork or chicken. Stir-fried with egg and vegetables. A flavor that suits all ages.

Golden yellow egg fried rice, fragrant with egg and wok aroma. A simple dish that is always enjoyable.

Sweet and sour Thai Som Tum, enhanced with generous pieces of salted egg. Pairs perfectly with crispy papaya strands.

Popular dish. Green papaya salad seasoned with sour, sweet, salty, and spicy flavors, with peanuts and dried shrimp. Refreshing taste.

Spicy Som Tum with salted crab and fragrant fermented fish sauce. Intense Isaan flavor.

Spicy fermented fish sauce Som Tum with fresh shrimp, plump and sweet. Enhanced flavor and texture.

Soft boiled glass noodles tossed with a spicy dressing, with your choice of ingredients. Fragrant with celery and fresh lime.

Blanched sweet spinach (chayote shoots) salad, with a naturally sweet flavor. Thai-style spicy and sour salad. You can add your choice of meat.

Fresh shrimp marinated in fish sauce, with crisp and sweet meat. Served with garlic, chili, and a spicy seafood dipping sauce.

Soft and chewy glass noodles baked in a clay pot with sweet fresh crab meat, seasoned with a special sauce, fragrant with pepper and coriander root.

Large jumbo crab lumps, fresh and sweet, tossed with herbs. Bold, perfectly balanced sour, salty, and spicy flavors.

Jumbo crab lumps, perfectly boiled, with naturally sweet and springy meat in every bite. Served with a zesty seafood dipping sauce.

Large fried rice with plenty of crab meat. Loose, fragrant rice with a mellow flavor, suitable for sharing.

Fresh, firm crab claws tossed in a spicy, refreshing salad dressing.

Crab lumps stir-fried with a rich curry powder sauce, with egg and spring onions. Fragrant, rich, and mellow flavor. Pairs excellently with hot steamed rice.

Special fried rice with crab meat and crab roe, enhanced with crab butter for a rich and creamy flavor in every bite.

Phuket traditional dessert, similar to a sweet coconut milk curry. Contains various grains and dough balls. Sweet, savory, and salty flavor, fragrant with coconut milk.

Clear jelly made from O-Aew herbal seeds. Springy texture, served with shaved ice and red syrup. Refreshing and cooling.

Black grass jelly with a chewy texture, in sweet syrup.

Grass jelly served with longan, adding a sweet and refreshing fragrance.

Chilled grass jelly with cooked longan and ginkgo nuts. Soft and chewy texture.

Grass jelly with generous toppings including longan, ginkgo nuts, and palm seeds. Deliciously satisfying.

Pickled young mangoes (small southern mango variety) soaked in syrup. Sour and sweet taste, crisp texture. Very refreshing with ice.

Sticky rice steamed with coconut milk until fragrant, sweet, and rich. Served with sweet, juicy ripe mangoes, drizzled with thick coconut cream. A popular Thai dessert.