Ran Jok Rot Charoen

Smooth and fine congee, seasoned mildly. No meat. Suitable for breakfast or a light meal.

Smooth and soft congee served with minced pork or minced chicken. Mildly seasoned, fragrant with ginger and chopped spring onions.

Congee with egg for added richness and aroma. The egg is cooked to a perfect consistency and mixed into the congee.

Congee enhanced with a special egg. Choose between rich, bouncy century egg or salted egg, which provides a salty, creamy contrast to the congee.

Wide rice noodles stir-fried in a hot wok until fragrant with a slight smoky aroma, tossed with egg and meat. Crispy on the outside, soft on the inside. Served dry.

Kua noodles with generous portions of meat, including pork, chicken, and possibly other ingredients, stir-fried over high heat until fragrant.

Kua noodles with pork and various offal such as liver and intestines, stir-fried until fragrant with a wok hei aroma.

Clear, mild soup with tender pork blood, minced pork, and pork offal, along with green vegetables (usually Malabar spinach or lettuce). Popularly eaten with steamed rice.

A large bowl of pork blood soup with increased portions of ingredients and pork blood. Satisfying for a meal requiring energy.

A rich brown soup with a mellow flavor, containing genuine fish maw, bamboo shoots, pork blood, and quail eggs. Served hot and smooth.

A large bowl of fish maw soup with increased portions of fish maw and various accompaniments for a more satisfying meal.

Wide rice noodles stir-fried and topped with a thick, savory-sweet gravy. Contains tender marinated pork and crispy Chinese broccoli.

A special Rad Na dish with increased portions of noodles, marinated pork, and Chinese broccoli.

Hot steamed rice, served to accompany pork blood soup or Gao Lao.

Herbal drinks and traditional Thai teas. Refreshing, thirst-quenching, and cuts through richness.