Ruam Tai

Spicy Southern sour curry, beautifully yellow from turmeric. It has a dominant sour and hot flavor, with crunchy young coconut shoots and fresh seabass. Served with hot steamed rice.

Southern Thai traditional curry made from fermented fish entrails. It has a strong salty and spicy flavor with a unique aroma. It contains various fresh vegetables such as bamboo shoots and eggplant, served with fresh vegetables or Khanom Jeen (Thai rice noodles).

Dry-fried fish intestine curry. Rich flavor with curry paste and fish. Spicy and salty to perfection. Ideal for mixing with hot steamed rice.

Fresh Mackerel fish simmered in a sweet and savory broth, mellowed with herbs. The fish is firm and fatty, easy to eat, not spicy.

Boiled eggs in a dark-colored sweet and savory broth, fragrant with five-spice powder. Served with steamed rice, this is a popular dish suitable for all ages.

Pork curry with Look Liang, a Southern local vegetable that is creamy and crunchy like stink beans. Spicy flavor, fragrant with coconut curry paste.

Tom Yum soup with coconut milk. Sour, salty, sweet, and creamy flavor, fragrant with galangal, lemongrass, and kaffir lime leaves. Tender chicken pieces soaked in the soup. The milky white broth has a mild taste.

Chicken curry with unripe bananas or banana buds. Spicy curry flavor, balanced by the astringent and creamy texture of the unripe bananas, which are cooked until tender and blend well with the curry paste.

Fresh Mackerel fish simmered in a sweet and savory broth, mellowed with herbs. The fish is firm and fatty, easy to eat, not spicy.

Minced beef stir-fried with dry Southern chili paste until well-infused. It has a strong spicy flavor, fragrant with turmeric and sliced kaffir lime leaves.

Leang leaves, a mild and creamy local vegetable, stir-fried with chicken eggs until dry and fragrant. It has a mellow, slightly sweet and salty taste. Easy to eat and not spicy.

Spicy Southern sour curry with Snakehead fish and Toun (Koon) stalks, which are juicy and absorb the curry well. Refreshingly sour and spicy.

Sour and spicy curry with pickled bamboo shoots, which have a crunchy texture and a unique sour taste. It pairs well with sour curry paste.

Rich fish intestine curry with fragrant grilled fish to enhance texture and aroma. Strong salty and spicy flavor according to Southern recipe.

Spicy curry with grilled fish and young tamarind shoots. It has a natural sourness, fragrant with curry paste and grilled fish.

Coconut curry with Cassia leaves and grilled fish. Slightly bitter taste from the Cassia leaves balanced by the creaminess of the coconut milk and grilled fish. Mellow and perfectly balanced.

Jungle curry without coconut milk. Intensely spicy and hot flavor, fragrant with herbs and dill. Contains large pieces of fresh catfish.

Sweet and sour soup, with shredded ginger and spring onions. Tender and fatty Mackerel fish, with a hot, soothing broth.

Crispy fried catfish pieces stir-fried with spicy and sweet chili paste, fragrant with kaffir lime leaves. Crispy and delicious, enjoyable to eat.

Fresh catfish stir-fried with red curry paste and herbs. It has a strong flavor, fragrant with galangal and young peppercorns.

Mackerel fish topped with a rich and creamy Choo Chee curry paste. Sweet, creamy, and salty flavor, slightly spicy, fragrant with shredded kaffir lime leaves.

Spicy and sour Southern sour curry with unripe papaya, which has a crispy texture and absorbs the curry well. Served with steamed rice.

Sour curry with pineapple. The sweet and sour taste from the pineapple blends with the spiciness of the Southern chili paste. Refreshing and mellow.

Sour, salty, and sweet coconut curry with water spinach and pork belly. Fragrant with kaffir lime. An ancient curry with a mellow flavor.

Rich chicken red curry with coconut milk. Spicy, salty, sweet, and creamy, fragrant with red curry paste. The chicken is tender and soaked in the curry.

Southern-style chicken soup simmered with herbs. Yellow from turmeric. Sour, salty, and mellow flavor, fragrant with lemongrass and turmeric. Soothing to drink.

Chicken curry with young jackfruit. The texture of young jackfruit is similar to meat. Cooked until tender and blended with the rich, spicy curry.

Chicken curry with tender, crunchy banana blossoms. Spicy Southern curry flavor, well-matched with the natural sweetness of the banana blossoms.

Chicken curry with bamboo shoots. The rich flavor of the curry paste combined with the sweet crispness of the bamboo shoots.

Light green coconut curry. Sweet, creamy, and salty flavor, moderately spicy, fragrant with green curry paste and basil.

Fresh straw mushrooms stir-fried with oyster sauce. Mellow flavor, firm and crispy mushroom texture, fragrant with garlic.

Coconut curry with Leang leaves. Sweet, creamy, and salty flavor, not spicy. Leang leaves have a pleasant creamy taste and are chewy. Suitable for children or those who don't eat spicy food.

Cha-om and eggplant coated in egg and fried until golden and fragrant. Served with shrimp paste chili dip or eaten as a snack.

Eggplant stir-fried with fermented soybean paste and basil. Salty and sweet flavor, fragrant with fermented soybean paste. The eggplant is soft and coated in sauce.

Fresh stink beans stir-fried with good quality shrimp paste and meat. It has a strong salty, spicy, and sweet flavor, fragrant with shrimp paste and the unique aroma of stink beans.

Stink beans stir-fried with spicy curry paste. Spicier flavor than when stir-fried with shrimp paste. Suitable for those who prefer strong flavors.

Chewy glass noodles stir-fried with eggs and various vegetables. Seasoned to a mellow flavor. Easy to eat, suitable as a single dish or side dish.

Tender ridge gourd stir-fried with chicken eggs. Natural sweetness from the gourd, soft texture, easy to eat, smooth.