Sabai Sabai Thai

Fresh rice paper rolls filled with shrimp, herbs, and vegetables. The texture is chewy and fresh with a satisfying crunch. Dip in the accompanying sweet chili sauce for a burst of flavor.

Deep-fried spring rolls stuffed with savory shrimp filling. The wrapper is crispy and golden, contrasting with the hot, juicy interior. Best enjoyed while hot with dipping sauce.

Thai-style fish cakes (Tod Mun Pla) mixed with red curry paste and spices. They have a chewy, bouncy texture with mild spice. Served with a sweet cucumber relish.

Fermented pork sausage originating from the Isan region of Thailand. It has a distinct sour and savory flavor with garlic notes. Often eaten with ginger, chilies, and cabbage on the side.

Steamed green-lipped mussels topped with a zesty lemongrass and chili dressing. Fresh, briny, and spicy-sour. Eat directly from the shell for a refreshing appetizer.

Minced pork spread on small pieces of bread and deep-fried until golden (Khanom Pang Na Moo). Crispy, savory, and rich. Great finger food paired with a sweet vinegar dip.

Thai-style grilled pork skewers (Moo Satay) marinated in coconut milk and turmeric. Sweet, savory, and tender with a smoky char. Dip generously in the peanut sauce.

Spicy glass noodle salad (Yum Woon Sen) with minced pork, seafood, and herbs. It tastes sour, spicy, and refreshing. Served warm or at room temperature.

Shredded green papaya pounded with chilies, lime, tomatoes, and fish sauce (Som Tum). Extremely crunchy with a bold spicy, sour, and sweet flavor profile. A classic Thai staple.

Grilled eggplant salad (Yum Makua Yao) topped with minced meat and a lime-based dressing. Soft, smoky texture contrasted with the tart dressing. Eaten as a flavorful side dish.

A fusion salad combining creamy avocado chunks and shrimp with a spicy Thai dressing. Rich mouthfeel from the avocado with a spicy kick. Refreshing and filling.

Aromatic green curry made with green chilies, coconut milk, and chicken. It is spicy yet creamy and slightly sweet. Served with fragrant jasmine rice.

Panang curry, a rich and thick red curry with kaffir lime leaves and peanuts. It has a salty, sweet, and nutty flavor profile. Comes with jasmine rice.

A variation of green curry featuring shrimp and chunks of creamy avocado. The avocado adds extra richness to the spicy coconut broth. Served with jasmine rice.

Shrimp stir-fried in a thick, intense red curry sauce (Chu Chee). It is very savory with a concentrated spicy and herbal flavor. Includes a small portion of jasmine rice.

Morning glory (water spinach) stir-fried on high heat with garlic, chili, and oyster sauce. Crunchy texture with a savory, salty flavor. A very popular vegetable side dish.

Deep-fried soft shell crab coated in a sweet and sour tamarind glaze. The crab is crispy and can be eaten whole. The sauce is tangy and appetizing.

Soft shell crab stir-fried with curry powder, egg, and vegetables (Poo Pad Pong Karee style). Creamy, mild, and savory with a rich texture. Excellent with rice.

Grilled chicken (Gai Yang) marinated with lemongrass, garlic, and herbs. The skin is crispy and the meat is smoky and aromatic. Served with a savory dipping sauce.

Sliced grilled beef steak served with a spicy tamarind dipping sauce (Nam Jim Jaew). The meat is savory and chewy. Dip each piece for a burst of spicy and sour flavor.

A fluffy, golden Thai-style omelet with minced pork mixed inside. Savory, slightly greasy, and comforting. Commonly eaten with chili sauce or ketchup.

Grilled pork neck (Kor Moo Yang), known for its tender and fatty texture. Marinated to be sweet and savory with a smoky finish. Served with a spicy dipping sauce.

Minced chicken stir-fried with holy basil and chilies (Gapao Rice). It is spicy, aromatic, and savory. Mix the crispy fried egg yolk into the rice and meat for the best experience.

Classic Thai fried rice with shrimp, egg, and vegetables. Mild, savory, and comforting. Squeeze the lime wedge over the top to add freshness.

Poached chicken served over rice cooked in chicken broth and garlic (Hainanese Chicken Rice). The flavor is savory and ginger-forward. Pour the fermented soybean sauce over the chicken.

Rice noodles served in the famous spicy and sour Tom Yum soup with shrimp. The broth is aromatic with lemongrass and kaffir lime. Slurp the noodles and enjoy the kick of chili paste.

Thai noodle soup with pork, flavored with lime juice, chili, and crushed peanuts. It has a complex spicy, sour, and nutty taste. Mix well to distribute the flavors.

Northern Thai curry noodle soup featuring both boiled and crispy fried egg noodles. The broth is a rich, creamy coconut curry. Add lime and pickled mustard greens to cut the richness.

Famous Thai stir-fried noodles (Pad Thai) with shrimp, egg, tofu, and peanuts. Flavored with tamarind sauce for a sweet and sour taste. Mix in the peanuts and chili powder to your liking.

Small tapioca pearls served in sweetened coconut milk with corn or other toppings. Sweet, creamy, and refreshing. A classic Thai dessert.

Tapioca coconut soup topped with a scoop of coconut ice cream. Double the coconut flavor, very creamy and cold. Perfect for coconut lovers.

Rich ice cream made from coconut milk. Sweet, nutty, and smooth. A refreshing way to end a spicy meal.

Baked Thai custard pudding made with taro and coconut milk. It is dense, sweet, and aromatic, often topped with fried shallots. Warm and rich.

Chewy rice balls made with pumpkin served in warm, sweet coconut milk (Bua Loy). Comforting, sweet, and soft. Best enjoyed warm.