Simmer by Praha - Sindhorn

Boiled eggs deep-fried until golden and crispy on the outside, topped with a sweet, sour, and savory tamarind-based dressing, minced pork, dried chilies, and fried shallots. Offers a more intense flavor than typical son-in-law eggs.

Crispy fried salmon served with a shredded green mango salad. The flavor is predominantly sour and spicy, effectively cutting through the richness of the fried dish. A refreshing appetizer.

Corn salad using sweet corn instead of green papaya, seasoned with salted egg and preserved plum for a sweet and savory, mild flavor. Topped with small crispy fried dried shrimp.

Traditional Thai Fruit Salad. Juicy pomelo segments tossed with chili paste dressing, coconut milk, and toppings like roasted coconut and dried shrimp. Fragrant, rich, sweet and sour, and refreshing.

Papaya salad with Khanom Jeen noodles, seasoned with fermented fish sauce and preserved plum for a unique aroma. Topped with freshly fried pork cracklings for extra crunch. Bold and deeply savory flavor.

Raw salmon salad in a fermented fish sauce dressing, seasoned with preserved plum. Salty, spicy, and savory flavor that pairs well with the rich salmon.

Crispy fried chicken stir-fried with dried chilies and cashew nuts, seasoned with a sweet and savory sauce. Similar to cashew chicken but drier. Great as a snack or with rice.

Eggs beaten and fried in hot oil until fluffy and crispy on the outside, soft on the inside. A classic Thai dish that's easy to eat. Can be enhanced with pork cracklings or crab meat.

Lanna-style (Northern Thai) minced pork salad, seasoned with a unique local spice mix. Rich flavor, fragrant with Mak Khen (a type of Sichuan pepper), not seasoned with lime like Isaan larb. Served with fresh vegetables.

Marinated pork neck, grilled until fragrant, then deep-fried until the outside is crispy while the inside remains juicy. Served with a spicy, sour, and savory Jaew dipping sauce.

Edible local flowers (Sesbania Grandiflora) stir-fried over high heat with glass noodles and Naem (fermented pork sausage). A well-balanced dish, fragrant with wok aroma, with a slight sourness from the Naem to cut through richness.

Firm pumpkin stir-fried with eggs until soft and naturally sweet. Enhanced with fresh crab meat for a sweet, rich, and savory flavor that's easy for all ages to enjoy.

Southern Thai local vegetables (Liang leaves), which are rich and not bitter, stir-fried with eggs and dried smoked shrimp for added aroma and crunch. Well-balanced flavor.

Fresh green beans blanched in oil for color and crispness, then stir-fried with smoked bacon. Seasoned savory and rich, with a fragrant bacon aroma.

Cabbage stir-fried over high heat with premium soy sauce until wilted but still crisp. Fragrant with wok and soy sauce aroma. Savory, sweet, and well-balanced flavor.

Steamed rice mixed with finely chopped herbs, sweet and savory Nam Budu (fish sauce), and roasted coconut. Served with grilled salmon. A dish fragrant with herbs and healthy.

Chewy glass noodles stir-fried with water spinach, napa cabbage, and eggs. Seasoned with a rich and spicy fermented tofu sukiyaki sauce. Stir-fried dry to allow the noodles to absorb the flavor and wok aroma.

Sen Chan noodles stir-fried with a sweet and sour Pad Thai sauce made from tamarind paste, fresh shrimp, and fried pork cracklings. Fragrant with wok aroma. Served with raw bean sprouts and lime.

Steamed rice topped with tender chicken stewed in a thick, savory-sweet sauce, fragrant with soy sauce and sesame oil. Served with fried Chinese sausage and red chilies.

A popular Thai dish. Meat stir-fried with holy basil, chilies, and garlic. Spicy and fragrant with herbs, served over hot steamed rice.

Meat stir-fried with garlic and pepper sauce. Savory, sweet, and fragrant with fried garlic. An easy-to-eat and non-spicy dish.