Steak Sa-ard Charoenrat Branch

A mixed platter featuring pork, chicken, sausage, ham, and a fried egg. A hearty combination of the shop's main proteins. Served with the shop's signature style.

Beef steak served in the classic Thai 'Cook Shop' style. The beef is typically marinated and pan-fried, served with sides.

Pork steak, marinated and pan-fried. A tender and savory dish served with the shop's standard accompaniments.

Chicken steak, pan-fried until golden. Savory and simple, typically served with salad or toast.

Ham steak, thick slices of processed pork ham pan-fried. Salty and savory.

Boiled sausages. Simple and classic comfort food.

Fried sausages with a crispy skin.

Fried bacon rashers. Crispy, salty, and savory.

A combo plate with sausage, fried egg, and ham. A breakfast-style mix served as a main dish.

Tuna steak. Pan-fried fish served with sides.

Salmon steak. A premium option featuring a fillet of salmon.

A platter of boiled vegetables, served in the style of a steak dish. Light and healthy.

Fresh vegetable salad, likely served with a creamy dressing typical of Thai steakhouses.

Toast slathered with butter. A classic side for Thai-style steaks.

Rice topped with Guangzhou-style chicken. The chicken is typically stewed in a savory gravy with mild spices.

American Fried Rice. A Thai fusion dish consisting of fried rice with ketchup and raisins, served with sides like fried egg, ham, and sausage.

Rice served with garlic fried pork and a fried egg. The pork is marinated and deep-fried with garlic for a fragrant aroma.

Rice served with fried pork in 'Red Wine' sauce and a fried egg. The sauce is a unique sweet and savory gravy typical of old-school Thai cook shops.

Rice served with garlic fried chicken and a fried egg.

Rice served with fried chicken in 'Red Wine' sauce and a fried egg.

Rice served with garlic fried beef and a fried egg.

Rice served with fried beef in 'Red Wine' sauce and a fried egg.

Plain steamed white rice.

Clear soup with meatballs (pork or beef) and vegetables, served without noodles. A light and savory broth.

Rice vermicelli soup with meatballs (pork or beef) in a clear broth.

Crispy rice vermicelli topped with Guangzhou-style chicken gravy. A texture-rich dish mixing crispy noodles with savory sauce.

Dry rice vermicelli served with fried pork. Often seasoned with garlic oil and soy sauce.

Dry rice vermicelli served with fried chicken.

Dry rice vermicelli served with sausages.

Dry rice vermicelli served with ham.

Dry rice vermicelli served with pork or beef meatballs.

Dry rice vermicelli served with fried beef.

Special dry rice vermicelli with mixed toppings including pork, chicken, ham, sausage, and pork balls.

Fried Moo Yor (Vietnamese-style pork sausage). Chewy and savory.

Plain fried sausages.

Fried chicken wings, available in Garlic Pepper or Red Wine sauce style.

Fried pork balls, served with choice of seasoning.

Fried beef balls, served with choice of seasoning.

Fried Moo Yor with special seasoning (Garlic Pepper or Red Wine).

Fried sausages with special seasoning (Garlic Pepper or Red Wine).

Fried pork with seasoning choice.

Fried chicken with seasoning choice.

Fried beef with seasoning choice.

Deep-fried crab meat rolls (Hoi Jo). Crispy bean curd skin wrapped around savory crab and pork filling.

Ham dressed with fresh lime juice. A simple, tart, and savory appetizer.

Moo Yor (pork sausage) dressed with fresh lime juice.

Gyoza (Japanese dumplings), likely deep-fried.

French fries.

Rice crackers served with roasted chili paste (Nam Prik Pao) for dipping.

Bottled water.

Est Cola soft drink.

Oishi Green Tea, Honey Lemon flavor (Glass Bottle).

Chrysanthemum juice in a bottle. Sweet and floral.

Leo Beer (Large Bottle).

Singha Beer (Large Bottle).

Heineken Beer (Large Bottle).

Bucket of ice.

Milk pudding served with fruit salad. Sweet and creamy.

Rambutan in syrup and ice. A refreshing cold dessert.

Longan in syrup and ice.