Raan Chao Lay Soi Mai Laap

Blanched squid roe tossed with a delicious spicy, sour, and savory dressing.

Aromatic squid salad with bouncy texture, intensely flavored with herbs and dressing.

Chewy glass noodles tossed with minced pork and seafood, a mellow flavor.

Spicy fish maw salad with herbs and a delicious dressing.

Mixed seafood and pork sausage salad, full of flavor, spicy, sour, and sweet.

Crispy fried salad with three ingredients, e.g., fish maw, dried squid, cashew nuts.

Grilled beef or pork salad, aromatic from grilling, tossed in a spicy dressing.

Salad with crispy eggplant, adding a unique texture.

Fresh straw mushroom salad with fresh shrimp, spicy flavor.

Large mixed seafood salad, intensely flavorful.

Tender pork with spicy seafood dipping sauce, served with side vegetables.

Fresh fermented pork tossed with dressing, shredded ginger, and peanuts.

Pork sausage salad with bouncy texture, perfectly sour and spicy.

Salt-crusted fried pork neck tossed with dressing, salty, rich, and spicy.

Wild leafy green salad with tuna, a healthy and spicy dish.

Creamy century egg salad with dipping sauce and pickled ginger.

Herbal salad with shredded lemongrass and fresh shrimp, aromatic with herbs.

Wing beans salad with coconut milk and chili paste, mellow and aromatic.

Crispy water mimosa salad with chili paste and minced pork.

Cockles blanched to perfection, tossed in a spicy dressing with lemongrass.

Crispy intestine salad with herbal ingredients, spicy flavor.

Fresh seasonal fruit salad with creamy dressing.

Fresh green salad served with bouncy crystal shrimp.

Papaya salad made with mixed fruits instead of papaya, refreshingly sweet and sour.

Papaya salad with fresh blue crab, sweet meat, served with crispy papaya strips.

Spicy papaya salad with fresh shrimp.

Papaya salad, choose Thai style (sweet and sour with peanuts), crab style (with salted crab), or fermented fish sauce style (with aromatic and savory fermented fish sauce).

Steamed blue crab, meat removed, naturally sweet, served with seafood dipping sauce.

Shrimp baked with glass noodles and herbs in a clay pot, fragrant with ginger and pepper.

Mussels baked in a clay pot with herbs for aroma and heat retention.

Large New Zealand mussels baked and topped with melted cheese.

Steamed sea bass, choose between zesty lime-steamed or steamed with jaew dipping sauce.

Steamed ruby fish with sweet meat, choose your preferred seasoning.

Herb-steamed snakehead fish, served with spicy jaew dipping sauce and blanched vegetables.

Salt-crusted grilled sea bass, the fish meat is juicy and sweet.

Fried or grilled ruby fish, served with vegetable set, vermicelli, and dipping sauce for wrapping.

Charcoal-grilled river prawns with rich prawn roe, served with seafood dipping sauce.

Grilled aromatic squid with full roe, a satisfying bite.

Grilled aromatic squid, thick and tender, perfectly grilled.

Whole salt-crusted grilled snakehead fish, served with dipping sauce.

Grilled pork neck or grilled beef marinated with spices, aromatic and tender, served with jaew dipping sauce.

Fresh cockles, choose grilled for aroma or perfectly blanched.

Spicy free-range chicken tom yum with young tamarind leaves for a mellow sourness.

Spicy mixed tom yum soup with seafood and meat.

Tom Yum Sea Bass served in a hot pot, fresh sweet fish meat, rich broth.

Tom Yum Ruby Fish, spicy and sour, rich tom yum flavor.

Squid roe steamed in a zesty and spicy lime broth.

Tom Yum River Snakehead Fish, firm meat, delicious broth.

Mixed seafood tom yum, intensely spicy, aromatic with basil and chili.

Spicy mixed vegetable curry with black pepper, fragrant with shrimp paste and herbs.

Rich Gaeng Som served with a whole fried fish and water mimosa.

Sweet and sour Gaeng Som (sour curry) with thick pieces of fried egg with cha-om leaves.

Spicy jungle curry, no coconut milk, aromatic with curry paste and wild herbs.

Mellow clear soup with egg tofu, minced pork, and napa cabbage, soothing to drink.

Deep-fried sea bass with sweet and sour tamarind sauce, topped with fried shallots.

Fried shrimp with three-flavor tamarind sauce: sour, sweet, salty.

Jungle curry with frog meat, spicy and aromatic with herbs.