Raan Ahaan E-Saan Rom Yen Pen Suk

Glass noodle salad with many ingredients. Very sour and spicy taste. Chewy glass noodles coated with dressing.

Glass noodle salad, seasoned to perfection, with minced pork or chicken. Perfectly sour, salty, and spicy.

Crispy kale stems, cut into bite-sized pieces, tossed with fresh shrimp. Seasoned with a delicious dressing. Crunchy texture and bold flavor.

Grilled catfish, then fried until fluffy and crispy. Served with a sweet and sour mango dressing to cut through the richness.

Spicy seafood salad. Choose between squid or shrimp, or a mix. Tossed with herbs and a spicy dressing.

Fresh oysters, sweet meat, tossed with chili paste and herbs. Rich flavor, fried shallots and Sesbania flowers add deliciousness.

Crispy water mimosa, blanched and tossed with chili paste and coconut milk. Mellow flavor, fragrant, creamy, and perfectly spicy.

Salad with three kinds of crispy fried ingredients, such as fish maw, dried squid, cashew nuts. Sweet and sour dressing, enjoyable.

Grilled beef, sliced and tossed with cucumber and tomatoes. Tangy flavor, fragrant with charcoal-grilled beef aroma.

Blanched cockles, just cooked, shelled and tossed with herbs. Spicy and sour taste, no fishy smell.

Popular dish, stir-fried holy basil with meat, chili, and garlic. Spicy and fragrant with holy basil. Served over rice.

Stir-fried seafood or crispy pork belly with holy basil. Bold flavor, fragrant with holy basil. Served with hot rice.

Meat stir-fried with red curry paste and long beans. Rich flavor, fragrant with curry paste. Served with rice.

Fried rice with egg and meat, mellow seasoning, with vegetables like Chinese kale, tomatoes, onions.

Fried rice with shrimp and squid. Mellow flavor, fragrant with wok aroma.

Seafood stir-fried with curry paste. Spicy and hot flavor, fragrant with herbs. Served over rice.

Thai-style Sukiyaki. Glass noodles, mixed vegetables, and meat in broth or dry stir-fried. Seasoned with a delicious fermented tofu sauce.

Seafood Sukiyaki. Shrimp, squid, vegetables, and glass noodles with a rich dipping sauce.

Fried shrimp or squid with garlic and pepper. Fragrant with fried garlic. Salty and rich flavor. Served with rice.

Wide rice noodles stir-fried with dark soy sauce, egg, and Chinese kale. Sweet and salty, mellow flavor, with wok aroma.

Noodles topped with a thick gravy, seasoned with fermented soybean paste, Chinese kale, and meat. Mellow flavor.

Cooked Jasmine rice, soft grains, fragrant. Served with side dishes.

Plain Congee. Soft rice, clear hot broth. Usually eaten with dry side dishes.

Steamed hot sticky rice, served in a bamboo basket. Chewy and soft texture. Eaten with Isaan dishes.

Pork skin, puffed and fried until crispy. Salty and rich flavor. Popular as a side dish with noodles or papaya salad.

Boiled duck or chicken eggs, firm texture, easy to eat.

Egg fried in hot oil. Crispy egg white, runny or cooked yolk as preferred.

Salted duck egg, preserved until salty and rich, with a creamy yolk. Served with congee or used in salads.

Black preserved egg, bouncy texture, unique flavor. Served with pickled ginger.

Chinese-style pork sausage, sweet with a hint of salt, fried until fragrant.

Seasoned minced pork wrapped in banana leaves and steamed. Springy texture, fragrant with pepper. Eaten as a snack or in salads.

Fermented meat, sour and salty taste. Eaten fresh with accompaniments like ginger, fresh chili, and peanuts.

White rice flour noodles, soft and smooth. Served with various curry sauces or papaya salad.

Selected fresh seasonal fruits, peeled and ready to eat. Sweet and juicy.

Herbal grass jelly, chewy texture, in sweet syrup, refreshing and cooling, helps relieve heatiness.

Peeled Salak fruit in syrup, served with ice. Sweet, sour, and refreshingly fragrant.

Sweet and creamy coconut sticky rice, served with sweet ripe mango, topped with coconut milk and crispy mung beans.