Rot'niyom Siam Paragon

Noodles stir-fried with sweet, sour, and salty Pad Thai sauce, with a smoky wok aroma. Served with fresh bean sprouts and crushed peanuts. Choose between fresh prawns or crispy pork.

Rice vermicelli stir-fried with crispy water mimosa and fresh prawns, seasoned with chili and garlic. Bold flavor with a smoky wok aroma.

Wide rice noodles "kua" stir-fried in a wok with egg and meat until fragrant and slightly crispy, tender inside. Served with lettuce and chili sauce.

An innovative dish using crispy fried wontons instead of noodles, stir-fried with Pad Thai sauce and accompaniments. Offers a crunchy texture complementing the sweet and sour flavor.

Flavorful rice vermicelli stir-fried with crisp water mimosa and large pieces of crispy pork, fragrant with garlic and chili.

Wide rice noodles stir-fried with Thai herbs, including chili, garlic, holy basil, and young peppercorns. Spicy and intensely flavorful.

Wide rice noodles stir-fried with sweet dark soy sauce, egg, and Chinese broccoli. Mild flavor, with a smoky wok aroma. Not spicy.

Special Pad See Ew with added spicy and zesty flavor, cutting through richness. Ideal for those who prefer a more intense taste than regular Pad See Ew.

Thai-style Suki made with glass noodles, napa cabbage, water spinach, and egg, topped with a delicious fermented tofu suki dipping sauce. Available in hot soup or stir-fried dry style.

Crispy batter with mussels and egg, served over stir-fried bean sprouts. Eaten with chili sauce, offering a crispy outside and soft inside texture.

Mild clear soup with pork blood and various pork offal, garnished with Ghing Chu Chai leaves. Often eaten with jasmine rice.

Richly flavored rice vermicelli stir-fried with water mimosa and large chunks of crab meat. A popular dish combining spiciness and the sweetness of crab meat.

Authentic Pad Thai elevated with sweet, fresh crab meat chunks instead of shrimp. Served with complete side dishes.

Wide rice noodles stir-fried with fragrant yellow curry powder, with your choice of crab meat chunks or squid. Rich and flavorful with spices.

Meat stir-fried with yellow curry sauce, egg, onion, and celery. Mild flavor, creamy from egg and spices.

Fluffy, soft fried omelette stuffed with generous chunks of crab meat. Served with chili sauce. An easy and delicious side dish.

Jasmine rice stir-fried with egg and crab meat chunks, lightly seasoned to emphasize the natural sweetness of the crab. Served with cucumber and a lime wedge.

Sweet fresh crab claws stir-fried with holy basil, chili, and garlic, served over hot jasmine rice. Spicy and flavorful.

Thai dessert made from rice flour mixed with pandan leaves, forming green strands in sweet, creamy, jasmine-scented coconut milk with ice.

Tender toddy palm fruit in a sweet, refreshing cold syrup. A refreshing summer treat.

Chewy grass jelly in cold fresh milk, sweet and creamy, with the aroma of milk and grass jelly.

Pitted salacca fruit in icy sweet syrup. Sour-sweet taste with the unique aroma of salacca.

Sweet and creamy coconut sticky rice served with ripe, fragrant mango, drizzled with rich coconut cream. A famous Thai dessert.