Siam Ceylon

Deep-fried duck beaks seasoned with soy sauce and spices. The texture is chewy and crispy, offering a savory and salty flavor. A popular local snack often enjoyed with alcoholic beverages.

Marinated beef strips that are sun-dried and then deep-fried. The texture is chewy and slightly firm, with a savory, garlicky flavor. Typically served with sticky rice or as an appetizer.

Battered and deep-fried fillets of Dory fish. The coating is crispy while the fish inside remains soft and flaky. Mild in flavor, usually served with a dipping sauce.

Thai-style fish cakes made with red curry paste and kaffir lime leaves. They have a chewy, spongy texture and a spicy, aromatic flavor. Served with a sweet cucumber relish topped with crushed peanuts.

Roasted or fried cashew nuts, often tossed with salt, chilies, and scallions. Crunchy, nutty, and savory. A classic bar snack or appetizer.

Deep-fried peanuts seasoned with salt. Simple, crunchy, and savory. Commonly eaten as a snack alongside drinks.

A creamy version of the famous Thai spicy and sour soup, enhanced with evaporated milk and chili paste. Features aromatic herbs like lemongrass, galangal, and kaffir lime leaves. The taste is a rich balance of spicy, sour, and creamy.

The clear broth version of Tom Yam soup, made without coconut milk or cream. Highly aromatic with fresh herbs and a sharp, spicy-sour kick. Light, refreshing, and fiery.

A popular Thai curry made with green chili paste, coconut milk, bamboo shoots, and basil. The flavor is sweet, savory, and spicy with a creamy consistency. Best enjoyed poured over steamed rice.

A traditional Thai sour curry (Kaeng Som) made with tamarind paste and vegetables. The broth is orange-hued, tangy, sweet, and spicy. Distinctly different from coconut-based curries, offering a lighter but intense flavor.

A mild and aromatic soup made with coconut milk, galangal, lemongrass, and chicken. The flavor is rich, creamy, slightly sour, and savory with a hint of sweetness. Less spicy than Tom Yam.

Pieces of Dory fish deep-fried and tossed in a savory fish sauce glaze. Salty, savory, and slightly sweet with a crispy texture. Typically eaten with rice or as a side dish.

A whole fish (often Snapper or Sea Bass) deep-fried until golden and crispy, then drizzled with a premium fish sauce glaze. Savory, salty, and aromatic. Served with a spicy mango salad on the side.

Raw fresh shrimps marinated in fish sauce, served with garlic, chilies, and bitter gourd. A spicy and zesty appetizer known as Kung Chae Nam Pla. Offers a fresh, sweet seafood taste with intense heat.

Stir-fried fish fillets with spicy herbs, young peppercorns, and chilies. The flavor is peppery, spicy, and aromatic. A pungent and flavorful dish known as Pad Cha.

Fried fish pieces stir-fried with black pepper sauce, onions, and peppers. Savory with a distinct peppery heat. Good for those who enjoy spice without the intense burn of chili.

Stir-fried fish fillets with Chinese celery and ginger. A milder dish with fresh, aromatic herbal notes. Savory and light.

Mixed seafood (shrimp, squid, fish) stir-fried in a spicy Pad Cha style with herbs and peppercorns. Spicy, aromatic, and savory. A flavorful choice for seafood lovers.

Seafood (typically crab or mixed seafood) stir-fried with yellow curry powder, egg, and vegetables. The flavor is rich, savory, and slightly creamy from the egg and curry spices. Mildly spicy and aromatic.

Squid steamed in a hot and sour broth made with lime juice, garlic, and plenty of crushed chilies. A quintessential Thai seafood dish. Very spicy, sour, and savory.

Spicy 'Drunken' style stir-fry with mixed seafood, holy basil, garlic, and fresh chilies. Savory, very spicy, and aromatic. A hearty dish often eaten with rice.

Seafood stir-fried with red curry paste and sometimes green beans or kaffir lime leaves. Dry curry style with a rich, spicy flavor coating the seafood. Aromatic and savory.