Sripol Seafood

Extra large, premium-grade blood clams with firm, sweet, and crisp flesh. Typically blanched briefly to retain their juicy sweetness. Served with a spicy seafood dipping sauce.

Large fresh mussels, baked with various Thai herbs such as lemongrass and holy basil to eliminate any fishy odor and add a rich aroma. The mussel meat is tender and sweet with a hint of herbs.

Fresh oysters served in a special presentation with brandy, enhancing the oysters' sweetness and adding a smooth, aromatic richness. A silky texture.

Large natural river prawns, grilled over high heat charcoal until perfectly cooked and fragrant. Firm, springy flesh, with rich orange prawn roe. Sweet and savory flavor, served with hot jasmine rice and seafood dipping sauce.

Fresh river prawns fried with butter and salt until crispy on the outside and tender on the inside. Seasoned with a mellow salty and savory flavor, fragrant with the wok and the rich prawn roe that seeps out.

Thick slices of sea bass, blanched in boiling soup until perfectly cooked. The fish meat is white and springy, with a chewy, crisp skin. Served with a seasoned soybean paste dipping sauce.

Tender and delicate sea bass, steamed with premium soy sauce, shredded ginger, and spring onions. A mellow sweet and savory flavor, fragrant with sesame oil.

Grouper, a rare and expensive fish with firm, delicate, white, and clear flesh. Steamed with a mellow soy sauce to enhance the ingredient's flavor. A popular dish in Chinese restaurants.

Large mud crabs with firm flesh and big claws. Choose your preferred cooking method: steamed to savor the natural sweetness of the crab meat, or stir-fried with rich, aromatic curry powder.

Seasonal wild termite mushrooms with a unique sweet and crisp texture, stir-fried with ginkgo nuts and a mellow seasoning. A rare health-boosting dish.

Tender water mimosa shoots, stir-fried over high heat with garlic and chili (stir-fried water mimosa). A spicy, crisp, and delicious dish with a fragrant wok aroma.

A uniquely flavored stir-fried dish, perfectly blending the sweet, savory, and crunchy texture of preserved radish with the fragrant saltiness of salted fish.

Large, selected stems of Hong Kong kale, peeled to reveal the crisp, sweet core. Stir-fried over high heat with oyster sauce. A crunchy texture.

Crispy on the outside, soft and sweet on the inside banana fritters, fragrant with banana. Served hot as a dessert to end the meal, pairing well with hot beverages.