Rot Yaiyong Khao Man Kai - Kai Tom Nam Pla

Whole or half chicken boiled in a savory fish sauce broth. The skin is golden and slightly salty, while the meat is tender. Typically eaten with spicy dipping sauce and rice.

Unlaid egg yolks (ovaries) from the chicken, boiled in fish sauce. Rich, creamy texture with a savory coating.

Stewed duck cooked with Chinese herbs and soy sauce until tender. The flavor is savory and slightly sweet with aromatic herbal notes.

A spicy Thai salad featuring sliced fried chicken tossed with lime juice, fish sauce, chili, onions, and herbs. Crispy, sour, and spicy.

Oily rice served with fish-sauce boiled chicken. The rice is fragrant and cooked in chicken fat.

Plain steamed jasmine rice served with fish-sauce boiled chicken. A lighter alternative to the oily rice version.

Deep-fried breaded chicken served over fragrant oily rice. Served with a sweet chili dipping sauce.

A 'mixed' plate featuring both boiled chicken and fried chicken over oily rice. Best for those who want to try both textures.

Classic Hainanese-style chicken rice using Capon (castrated rooster) meat, which is juicier and more tender. Served with spicy ginger-soy sauce.

Tender stewed duck served over oily rice. The duck is savory with herbal aromas.

Stewed duck served over plain steamed rice.

Super Tom Yum soup with chicken feet. Known for its intense sour and spicy broth, loaded with chilies and herbs. The chicken feet are gelatinous and tender.

Super Tom Yum soup served with chicken wings. A spicy, sour, and savory soup.

Spicy Super Tom Yum soup containing boiled egg yolks (ovaries). A unique texture combination of the creamy yolk and spicy broth.

Spicy sour soup with chicken giblets.

A bowl of oily rice (cooked with chicken fat and garlic). Flavorful enough to eat on its own.

A bowl of plain steamed jasmine rice.

A bottle of signature dipping sauce for the fish-sauce boiled chicken. Spicy and sour.

Extra spicy dipping sauce served in a small cup.

Canned soft drinks (Cola, lemon soda, etc.).