Sam Wan Song Khuen Ladprao-Wanghin

Whole sea bass fried in hot oil until golden and crispy, then topped with a sweet, salty, and savory fish sauce. The fish is fluffy and white inside, contrasting with the crispy skin. Often served with a spicy mango salad to cut through the richness.

Crispy fried snakehead fish topped with various Thai herbs such as lemongrass, kaffir lime leaves, shallots, and dried chilies. Intense and spicy flavor, fragrant with herbs. Pairs well with hot steamed rice.

Fresh sea bass steamed in a spicy broth flavored with lime, chili, and garlic. The taste is predominantly sour and spicy, with a fresh lime aroma. The fish is tender, sweet, and juicy. A refreshing dish.

Sea bass steamed with seasoned soy sauce, shredded ginger, and spring onions. A mellow sweet and savory flavor, fragrant with sesame oil and ginger. Tender, fresh fish, suitable for those who don't eat spicy food.

Crispy fried sea bass tossed with various crispy fried herbs. Offers a crunchy texture and fragrant herbal aroma. Mellow flavor, enjoyable as a snack or with rice.

Crispy fried sea bass topped with a three-flavor sauce that is perfectly sour, sweet, and spicy. The sauce is slightly thick, coating the fish. A rich, full-flavored dish.

Sea bass steamed with preserved plums, ginger, and minced pork. The broth has a sour and salty taste from the plums, offering a refreshing and mellow flavor. The tender, sweet fish pairs well with the sourness of the plums.

Crispy fried snakehead fish meat, mixed with Laab ingredients, toasted rice powder, chili powder, lime, and fish sauce. Intensely sour and spicy flavor, fragrant with toasted rice and herbs. Crispy on the outside, soft on the inside.

Fresh jumbo shrimp stir-fried with Thai herbs such as fingerroot, young peppercorns, and kaffir lime leaves. Intensely spicy and hot flavor, fragrant with herbs. Suitable for those who enjoy spicy food.

Jumbo shrimp stir-fried in a pan with a rich black pepper sauce. Spicy and hot flavor, fragrant with black pepper. The shrimp are firm and sweet, complementing the spicy taste.

A popular Thai dish. Jumbo shrimp stir-fried with holy basil, chili, and garlic. Spicy and salty flavor, fragrant with basil. Perfectly paired with hot steamed rice.

Large river prawns stir-fried with black pepper sauce. Rich, spicy, and hot flavor, fragrant with spices. The shrimp meat is firm, sweet, and full of flavor.

Perfectly cooked shrimp served on fresh, crisp salad greens, drizzled with a mellow dressing. A light and refreshing dish.

Fresh shrimp coated in batter and fried until golden and crispy. The batter is light and crispy, while the shrimp inside remain juicy. Often served with plum sauce or chili sauce.

Ground shrimp seasoned, formed into balls, coated with breadcrumbs, and deep-fried. Crispy on the outside, soft and bouncy inside, with a fragrant shrimp flavor. Pairs perfectly with sweet plum sauce.

Crispy battered shrimp served with salad greens and cream dressing. A combination of crispy shrimp and refreshing salad.

Crispy fresh broccoli stir-fried with shrimp in oyster sauce. A mellow, perfectly sweet and savory flavor. An easy-to-eat and healthy vegetable dish.

Fresh shrimp marinated in seasoned fish sauce, served with fresh garlic, chili, and raw bitter melon. Intensely salty and spicy flavor. The shrimp are naturally fresh, firm, and sweet. A popular appetizer.

Grilled pork neck, sliced and prepared as Laab, with toasted rice powder, chili powder, lime, and fish sauce. Sour, spicy, and salty flavor, fragrant with toasted rice and grilled pork. Served with hot sticky rice.

Pork marinated and seasoned, sun-dried until slightly moist, then fried until cooked. The meat has a chewy texture, with a sweet and salty flavor. Great as a snack or appetizer.

Minced pork seasoned as Laab, formed into balls, and fried until crispy outside and soft inside. Offers the sour and spicy flavor of Laab in a fried format, fragrant with herbs.

Beaten eggs mixed with minced pork, then fried in hot oil until fluffy, golden and crispy. A classic Thai dish that is easy to eat, with a fragrant and rich flavor. Served with chili sauce or fish sauce with chili.

Deep fried pork ribs seasoned with brandy sauce, offering a unique flavor with a subtle hint of brandy. The pork is tender and falls off the bone.

Bite-sized beef stir-fried with oyster sauce, mushrooms, and spring onions. A mellow sweet and savory flavor with tender, juicy beef coated in sauce.

Beef marinated with spices, sun-dried, then fried. Salty flavor with a chewy texture, enjoyable to eat. Fragrant with beef and marinade.

Beef stir-fried with "Kee Mao" (drunken) ingredients, chili, fingerroot, and holy basil. Intensely spicy and flavorful, fragrant with herbs. Suitable for those who enjoy spicy food.

Stir-fried beef with "Pad Cha" (spicy stir-fry) ingredients, emphasizing herbs like young peppercorns, fingerroot, and red chilies. Very spicy and aromatic with spices.

Beef stir-fried with red curry paste, long beans, and eggplant. Spicy and rich flavor, fragrant with curry paste and a hint of coconut milk.

Beef stir-fried with black pepper sauce. Spicy and hot flavor, with a pungent black pepper aroma. Tender, rich-flavored beef.

Pork ribs marinated to a natural sourness, then fried until cooked. Sour, salty, and rich flavor. A rare and excellent appetizer.

Stir-fried instant noodles in a "Kee Mao" (drunken) style with vegetables and your choice of meat (pork or chicken). Intensely spicy flavor, chewy noodles, fragrant with holy basil and chili.

Spicy Jungle Curry without coconut milk, with minced shrimp and various local vegetables. Spicy and hot flavor, fragrant with curry paste and wild herbs. Served hot in a hot pot.

Clear broth stewed pork noodle soup with a mellow flavor, fragrant with Chinese medicinal herbs. The stewed pork is very tender, melting in your mouth. Served hot in a hot pot for a soothing soup.

Rich stewed beef noodle soup. The broth is fragrant and sweet from boiling bones and spices. Generous pieces of tender stewed beef. Served hot in a hot pot.

Well-balanced Tom Kha Gai, fragrant with coconut milk and young galangal. Mildly sour, salty, and sweet flavor. Tender chicken. Refreshing to drink. Served in a hot pot to maintain temperature.

Tom Kha with fresh shrimp. The coconut milk soup base is fragrant, rich, and slightly sour, complementing the sweetness of the shrimp. A soup dish with a delicate flavor.

Rich green curry, full of curry paste flavor, with fresh shrimp and eggplant. Perfectly spicy, sweet, salty, and savory. Fragrant with Thai basil. Served with steamed rice or Khanom Jeen noodles.

Yentafo hot pot with abundant ingredients, including fish balls, crispy squid, pork blood, and water spinach. The pink broth has a mellow sweet and sour taste from the Yentafo sauce.

Clear, refreshing broth soup that is easy to drink. Contains minced pork balls, soft egg tofu, and seaweed. A simple soup suitable for all ages.