Raan Ohh Khun Phra

Sun-dried snakehead fish, meat deboned and pounded until fluffy, stir-fried with palm sugar and sea salt, tossed with fried shallots. The flavor is sweet and savory, sprinkled with pomelo zest. Served with sweet and juicy seedless red watermelon... What could be more refreshing and delightfully delicious?

Using the finest rice noodles from Sam Phran, lightly coated in sauce, fried into a crispy nest. Then tossed with a noodle sauce that has been simmered for hours. Contains shrimp, pork, crispy pork cracklings, fried dried shrimp, fried tofu, along with pomelo zest, pickled garlic, and herbs.

Grilled Pork Neck Panang Curry, served with crispy fried rice crackers and three-flavor pickled vegetables. This dish originates from the Mrigadayavan Palace. Just mentioning this, you probably don't need further description to know how delicious this dish is.

Grilled Chicken Thigh Green Curry with Coconut Shoots and Brandy, served with Roti A timeless popular coconut curry. Made special by using grilled chicken thigh. Enhanced with brandy, which makes this curry emit an enticing aroma that stimulates the appetite. It pairs perfectly with roti. Would you really miss out?

There are hardly any words to describe this dish. Everyone who tries it loves it. It's made exactly like the original. Let's see what Mi Krati is like when prepared at home.

The origin story begins at Tha Chang, where Chinese vendors carried it to sell. My grandmother loved it so much that she recreated the recipe at home. It must have been so delicious and fragrant with spices, how could you possibly miss out?

Large noodles stir-fried in pork lard until fragrant with a wok aroma. Stir-fried until dry, with a mellow flavor, distinct notes of pepper and Chinese wine.

This dish originates from beside the red palace wall (Suan Dusit Palace). Eaten with Cos lettuce and Sriracha chili sauce. A faint, delicious wok aroma.