Rot Niyom

Duck slow-cooked in a rich broth of soy sauce and five-spice powder (star anise, cinnamon, cloves). The meat is tender and savory. Served with a sour and spicy chili dipping sauce to balance the richness.

Stewed duck that has been deep-fried until the skin is crispy, topped with fried garlic. Combines the savory flavor of the stew with a crunchy texture. Served with a tangy chili dipping sauce.

Tender duck steamed with assorted vegetables in a mild Chinese-style sauce. A lighter, savory dish focusing on natural flavors.

Slices of stewed duck deep-fried and stir-fried with spicy holy basil and chilies. A popular Thai flavor profile (Pad Kra Pao) with a crispy texture.

A traditional Thai salad (Larb) made with minced duck. Seasoned with lime juice, fish sauce, chili powder, fresh herbs, and toasted rice powder for crunch. Spicy, sour, and savory.

Stewed duck stir-fried with plenty of fresh ginger strips, onions, and mushrooms. The ginger provides a warming heat that complements the savory duck.

Duck offal (intestines, gizzard, liver) slow-cooked in the signature five-spice soy broth. Chewy and flavorful, preferred by those who enjoy textured meats.

Duck or chicken feet braised until tender and gelatinous in the soy and five-spice sauce. A popular delicacy enjoyed for its texture.

Duck tongues braised in the house special sauce. A delicacy with a unique texture, soft cartilage, and rich flavor.

Duck wings cooked in the savory five-spice broth. The meat pulls easily from the bone.

A platter featuring hard-boiled eggs, pork belly (treble pork), and tofu, all simmered in the five-spice soy broth. A comforting side dish.

Cubes of coagulated duck blood cooked in the savory broth. It has a jelly-like texture and absorbs the flavors of the soup.

Bamboo shoots simmered in the soy sauce broth. Offers a crunchy texture and savory taste.

Assorted vegetables cooked in a savory Chinese-style sauce.

A soup made with pickled mustard greens and minced pork. The soup has a distinct sour and savory flavor profile.

A single-plate meal featuring spicy stir-fried duck with holy basil over steamed rice. Spicy and aromatic.

A single-plate meal with sliced stewed duck over steamed rice, often served with a splash of the stewing broth.

Whole mackerel deep-fried until golden and crispy. Served with a spicy and sour Thai dipping sauce.

Grouper fish deep-fried and topped with crispy garlic. The fish has sweet, firm flesh. Served with chili sauce.

Whole snapper deep-fried to a crisp. Served with a zesty Thai seafood dipping sauce.

A popular Thai dish where deep-fried snapper is glazed with a savory and slightly sweet fish sauce mixture.

Pieces of tofu deep-fried until golden brown. Crisp on the outside and soft inside.

A stir-fry featuring your choice of meat with mild peppers, onions, and garlic. savory and slightly spicy.

Fresh seafood or beef stir-fried with peppers and onions. A savory dish with aromatic garlic.

Classic Thai 'Pad Kra Pao'. Minced or sliced meat stir-fried with spicy chilies and fragrant holy basil leaves. Very aromatic and spicy.

Spicy basil stir-fry (Pad Kra Pao) with your choice of seafood or beef. Packed with the heat of chilies and the scent of basil.

Mackerel stir-fried with aromatic Chinese celery. The celery adds a strong, herbal flavor that complements the fish.

Shellfish stir-fried in a rich, sweet, and spicy roasted chili paste (Nam Prik Pao) with basil.

Mussels cooked in a savory roasted chili paste sauce with basil leaves.

Preserved century eggs, deep-fried and stir-fried with a spicy basil sauce (Pad Kra Pao). The eggs have a creamy yolk and jelly-like white.

Pieces of catfish deep-fried until crispy, then stir-fried with spicy chilies and holy basil. A spicy and crunchy dish.

Meat that is battered and fried crispy before being tossed in the spicy holy basil sauce.

A mix of seafood cooked in a creamy red curry sauce (Chu Chee style). Served bubbling on a hot iron plate.

Spicy stir-fried fish (Pad Cha) with aromatic herbs like fingerroot (krachai), peppercorns, and basil. Very fragrant and spicy.

Fish fillets stir-fried with a heavy dose of black pepper, giving it a spicy and pungent kick.

Crispy pork belly (Moo Krob) stir-fried with spicy basil sauce. A favorite Thai dish combining crunchy pork with spicy flavors.

Deep-fried whole fish topped with a flavorful, spicy, and slightly sweet chili sauce.

Snapper cooked with a spicy chili dressing.