Simmer by Praha - Singha Complex

Spicy fermented pork sausage is prepared to achieve a distinct flavor and texture.

We make it the traditional way. The dressing is intensely flavored with three tastes competing, plus minced pork and crispy dried shrimp that chew satisfyingly, complementing the sweet and slightly sour taste of premium pomelo.

Tender grilled pork neck immersed in Mon curry paste, with its unique aroma, the origin of many curries in this region.

Braised pork belly is not a difficult dish to find, but ours is different. We start with pork belly braised overnight until it melts in your mouth. Then, the aroma of spices that fills the neighborhood, and a mellow, deep flavor. Our braised pork belly dish should not be overlooked.

An ancient dish we've adapted, similar to Tom Saap but with shrimp paste. We've made the taste smoother by adding coconut cream for a sweet and mellow finish.

Fragrant herbs like lemongrass are blended with other spices and herbs in a way that lets lemongrass be the star, enhancing this steamed chicken dish. Delicious and great for health.

Popular salmon is perfectly blended with a popular Thai ingredient, shrimp paste. How could this dish not be a hit?

Back when we used to fry pork fat in the kitchen, children in every household were familiar with this dish. Simmer is happy to take you back to the memories of when we used to eat together in the kitchen.

Northern-style Larb is indeed larb from the North, with its distinctive spicy 'larb chili' and pungent local vegetables like Pak Phlaeo. We can say this dish is truly Northern.

Green beans are deep-fried until puffy in hot oil, then stir-fried with bacon and Chinese-style sauce. This dish is sweet, rich, salty, and incredibly fun to eat.

Siamese rose leaves are a rare delicacy from the South, which we source. Our stir-fry is unique because we like the egg to blend with our sauce, not too dry. Then topped with fried shallots and dried shrimp for a fun, multi-textured bite.

A local vegetable, Siamese rose, often reminds us of home. The most popular way to prepare it is stir-fried with glass noodles. But try adding fermented pork sausage and our secret sauce, and you'll forget your home recipe! Hehe.

Just as a lotus blooms beautifully, this 'Bua Loy' dessert is just as delicious. Black sesame filled 'Bua Loy' (glutinous rice balls), soft and chewy inside, crispy outside. Eat the 'Bua Loy' first to enjoy the sweet filling, then sip the spicy ginger soup.

Lychee, a sweet scent, named Som Chun, evokes fond memories. A sweet and refreshing traditional dessert we challenge you to try.

Our dried fish topping is made from sun-dried snakehead fish, grilled until fragrant. The flesh is deboned, pounded until fluffy, and fried until golden brown. Then mixed with freshly fried Thai shallots and sugar. This is a dish that takes time and effort, made with true love.

Fragrant puffed rice, toasted in a hot wok until crispy, then smoked with real beeswax for a rich aroma.