Sritrad

Fresh squid stir-fried with chewy glass noodles and fragrant shrimp paste from Trat, a salty and mellow flavor, with a wok-charred aroma.

Minced pork mixed with salted mackerel from Trat, formed into flat patties and fried until golden brown and fragrant, a salty and rich flavor, served with hot jasmine rice and side dishes.

Threadfin sea catfish, deboned, coated with turmeric and fried crispy garlic, sweet and fresh fish with a fragrant herbal aroma.

Diced fried ruby fish served with wild betel leaves and a full set of herbal side dishes, drizzled with a sweet and sour tamarind sauce.

Chewy Sen Chan noodles stir-fried with a special seasoning sauce, served with crispy fried soft-shell crab, a famous dish from Trat province.

Steamed jasmine rice mixed with a spicy seafood dipping sauce (chili salt), with an oriental spicy flavor, served with seafood side dishes.

Fried shrimp paste rice set with dried shrimp, rich flavor, served with coconut stewed curry with long beans and taro, a perfectly balanced sweet, savory, and salty taste.

Fresh snakehead fish (Nam Dok Mai) salad with herbs and fermented vinegar, a refreshing sour and spicy taste, topped with crushed peanuts for extra crunch.

Freshly salted blue swimming crab marinated in premium fish sauce, drizzled with seafood dipping sauce made with 'Maprang' ( Marian plum) instead of lime, offering a unique sour and fragrant taste.

Grilled large tiger prawns, drizzled with the restaurant's special spicy seafood dipping sauce.

Fresh, bouncy prawns marinated in authentic Trat fish sauce, drizzled with a spicy dipping sauce, served with herbs and fresh bitter melon.

Ancient Thai-style cucumber salad with pork and shrimp, seasoned to perfection with a full blend of flavors.

Crispy chopped winged beans tossed in a creamy, sweet and spicy salad dressing with chili paste, served with prawns and a soft-boiled egg.

Fragrant grilled pork neck stir-fried with dry green curry paste, a spicy and aromatic curry flavor.

Fresh snakehead fish stir-fried with garden bird's eye chilies and dill, offering a strong spicy flavor and aromatic herbs.

Fresh squid stir-fried with glass noodles and shrimp paste, a salty and shrimp paste-fragrant dish, a signature menu of the restaurant.

Deboned mackerel stir-fried with sliced lemongrass until dry and crispy, with a distinct lemongrass herbal aroma, delicious as a snack or with rice.

Large tiger prawns in a rich Choo Chee coconut sauce, a sweet, savory, and salty flavor, fragrant with curry paste and kaffir lime leaves.

Tiger prawns stir-fried with minced garlic and chili, seasoned savory and rich, fragrant with fried garlic.

Chicken stir-fried with curry paste, white turmeric, and young coconut shoots, spicy flavor, fragrant with herbs, and the crispness of young coconut shoots.

Chicken stir-fried with young galangal, a famous herb from Chanthaburi and Trat, offering a unique pungent aroma and spicy flavor.

Homemade fried tofu topped with vegetarian Choo Chee curry sauce, rich flavor, fragrant with coconut milk.

Wood ear mushrooms and tofu stir-fried with fresh ginger, a mellow flavor, fragrant with ginger, aids in digestion.

Fresh cabbage stir-fried over high heat with premium light soy sauce, a slight wok hei aroma, the vegetables remain crisp and sweet.

Chewy glass noodles stir-fried with cha-om leaves, seasoned to perfection, with the unique aroma of cha-om.

Mixed mushrooms stir-fried with light soy sauce, a light and easy-to-eat, healthy dish.

Chewy Sen Chan noodles stir-fried with a special sauce and tofu, a rich and intense Thai flavor.

Sen Chan noodles stir-fried with palm sugar and tofu, a sweet, fragrant, and mellow flavor, not spicy.

Herbal fried rice with sliced lemongrass and tofu, fragrant with lemongrass, a mellow flavor.

Jasmine rice stir-fried with various fresh vegetables, a mild flavor, easy to eat.