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A sweet, savory, salty, and spicy coconut milk curry, fragrant with green curry paste, Thai basil, and eggplant. Choose your protein between chicken or catfish. Best enjoyed with hot steamed rice.

A spicy Southern Thai style dry red curry with tender pork neck interspersed with fat, stir-fried with curry paste and "look i-liang" beans, which have a unique aroma and creamy taste.

Pork ribs stewed until tender and falling off the bone in a soup with cha-muang leaves. The taste is a harmonious blend of sour, salty, and savory, with a fragrant aroma of cha-muang leaves. A rare dish to find.

Pork neck marinated with special spices, grilled over charcoal until cooked, fragrant, tender, and juicy with a well-balanced flavor.

Chicken marinated with Thai herbs, fried until golden brown, crispy on the outside and tender on the inside. Fragrant with lemongrass and topped with crispy kaffir lime leaves.

Fresh cabbage stir-fried with good quality fish sauce in a wok over high heat until fragrant with a smoky aroma. Perfectly salty and sweet, the vegetables remain crisp.

Southern Thai style yellow or sour curry. A spicy and sour curry with a vibrant yellow color from turmeric, containing a variety of mixed vegetables.

Pork belly and hard-boiled eggs stewed in a five-spice broth with Chinese medicinal herbs. A harmonious blend of sweet and salty flavors, with melt-in-your-mouth tender pork.

A spicy Southern Thai dry curry with a fiery curry paste, featuring tender pork ribs (glass ribs) that are satisfyingly chewy. Fragrant with shredded kaffir lime leaves.

Fluffy beaten eggs fried in hot oil until golden brown, crispy on the outside and soft on the inside. A simple dish that pairs perfectly with spicy curry.

Rich and intensely flavored fermented fish innards curry, packed with special ingredients including "look i-liang" beans, "man som" (a type of taro), "met khanoon" (jackfruit seeds), and taro. The creamy texture helps to balance the spiciness of the curry.