Sawasdee Thai Restaurant at Asiatique The Riverfront Raan Aahaan Thai Sawasdee Khronggaan Asia Tique Kodang 6

A world-famous Thai spicy and sour soup featuring large river prawns. The broth is infused with lemongrass, galangal, kaffir lime leaves, and chili, creating a bold, zesty, and savory flavor profile. Served hot, traditionally in a hot pot.

The classic Thai spicy and sour prawn soup. Aromatic with herbs like lemongrass and kaffir lime, offering a perfect balance of spicy, sour, and savory tastes. Best enjoyed with steamed rice.

A loaded version of Tom Yum soup packed with mixed seafood like squid, shrimp, and fish. The spicy and sour broth perfectly complements the fresh ocean flavors.

A spicy and sour soup made with tender pork backbones (Leng Saap). The broth is rich with pork flavor and heavily seasoned with green chilies and lime juice for a zesty kick. The meat falls off the bone.

A clear-broth version of Tom Yum soup featuring fresh sea bass slices. Lighter and more refreshing than the creamy version but still packed with spicy and sour herbal punch.

A rich and creamy coconut milk soup with galangal, lemongrass, and mushrooms. Milder and sweeter than Tom Yum, with a silky texture and aromatic coconut flavor.

Fresh mud crab stir-fried with a fragrant yellow curry sauce, eggs, celery, and onions. The sauce is creamy, savory, and slightly sweet, pairing perfectly with the sweet crab meat.

Fresh mud crab steamed simply to highlight its natural sweetness and firm texture. Served with a spicy seafood dipping sauce.

Mud crab wok-fried in a robust black pepper sauce. The dish is spicy, peppery, and savory, offering a strong flavor that coats the crab shells.

Mud crab baked in a clay pot with glass noodles (mung bean vermicelli), herbs, and pork fat. The noodles absorb the savory sauce and crab juices, becoming chewy and flavorful.

Mud crab stir-fried with Thai roasted chili paste (Nam Prik Pao). The flavor is sweet, savory, and mildly spicy with a rich, jammy consistency.

Fried rice cooked with pineapple chunks, curry powder, raisins, and cashew nuts. Often served in a hollowed-out pineapple half. A sweet and savory dish popular with tourists.

Fried rice with mixed seafood such as squid and shrimp. Stir-fried with egg and vegetables, offering a savory ocean flavor. Available in sharing portions.

Classic Thai fried rice with fresh shrimp, egg, and onions. Savory and comforting. This version comes in larger portions suitable for sharing.

A single serving of Thai fried rice with shrimp. Wok-fried with egg, onions, and tomatoes for a simple, delicious meal.

Thai fried rice with your choice of pork or chicken. A staple dish that is savory, filling, and non-spicy.

Fried rice with chunks of crab meat. A more premium version of fried rice with a distinct sweet seafood flavor.

Fried rice stir-fried with sliced sweet Chinese sausage (Lap Cheong). The sausage adds a chewy texture and sweet-salty flavor to the savory rice.

Classic Thai stir-fried rice noodles with tofu, egg, peanuts, and bean sprouts in a sweet and tangy tamarind sauce.

Pad Thai served with tender pieces of chicken. A protein-rich variation of the classic noodle dish.

The most popular version of Pad Thai, served with fresh shrimp. The sweet prawn meat complements the tangy noodle sauce.

Pad Thai noodles wrapped inside a thin, crepe-like omelet. Served with shrimp for a beautiful presentation and extra egg texture.

Pad Thai served with a variety of seafood such as squid and shrimp. A hearty option for seafood lovers.

A premium Pad Thai served with a large river prawn. The rich head tomalley of the prawn adds depth to the dish.

Wide rice noodles served with mixed seafood in a thick, savory gravy made from stock and soy bean paste. A comforting, mild dish.

Wide rice noodles with tender marinated pork in a thick, savory gravy. Served with kale for a crunch.

Instant noodles stir-fried dry with mixed seafood, vegetables, and savory sauce. spicy and flavorful.

Fusion dish featuring spaghetti pasta topped with Chuchee curry sauce and shrimp. Chuchee is a thick, red curry with coconut milk and kaffir lime leaves.

Crispy pork belly stir-fried with holy basil, garlic, and chili. A beloved Thai street food classic offering spicy, savory, and aromatic flavors.

Minced pork stir-fried with holy basil and chili. Savory, spicy, and fragrant. Traditionally eaten with rice and a fried egg.

Crispy pork belly stir-fried with Chinese kale (kana). The crunchy vegetable stems complement the crispy meat. 'Branches' likely refers to the kale stems.

Simple yet delicious stir-fried cabbage seasoned with high-quality fish sauce. Smoky from the wok, salty, and slightly sweet from the vegetable.

Morning glory (water spinach) stir-fried quickly with garlic, chili, and soybean paste. Crunchy, savory, and slightly spicy.

Water mimosa stir-fried with chili and garlic. A unique vegetable with a chewy, spongy texture and distinct flavor.

Phak Wan (sweet leaf) stir-fried in savory oyster sauce with fresh shrimp. The vegetable is tender and slightly sweet.

A colorful medley of seasonal vegetables stir-fried with shrimp. Light, healthy, and savory.

Tender beef slices stir-fried with fresh ginger strips, onions, and mushrooms. Aromatic and warming with a savory sauce.

Fresh shrimp stir-fried with ginger and vegetables. The ginger adds a zesty kick that eliminates any seafood fishiness.

A meat-free version of the famous Thai Green Curry. Made with coconut milk, green curry paste, vegetables, and tofu or mock meat. Sweet and spicy.

Creamy Tom Yum soup prepared without meat. Enriched with coconut milk or evaporated milk for a rich texture, flavored with lemongrass and lime.

A clear, light, and spicy herbal soup made with mushrooms and vegetables. Zesty and refreshing without any animal products.

Tofu stir-fried with holy basil, chili, and soy sauce. A vegetarian take on Pad Kra Pao, offering the same spicy and aromatic kick.

Tofu stir-fried in a fragrant curry sauce. Savory, slightly sweet, and aromatic with spices.

Fried rice with pineapple, raisins, and cashew nuts, prepared without meat. Sweet, savory, and festive.

Rice noodles stir-fried with tofu, bean sprouts, and peanuts in a tamarind sauce, without fish sauce or shrimp. Sweet and tangy.

Crispy deep-fried tofu tossed with salt, chili, and garlic. A simple, savory, and spicy appetizer or side dish.