Street Bangkok

An iconic Thai salad made with shredded green papaya. It offers an explosive mix of flavors: sour, sweet, salty, and spicy, with a very crunchy texture. Ideal as an appetizer.

Vegetables marinated in vinegar for a tangy and crunchy touch. A fresh and slightly spicy accompaniment that cleanses the palate.

Fresh cucumber salad seasoned in the Sichuan style. It combines freshness with a slight numbing sensation typical of Sichuan pepper.

Fried spring rolls filled with chicken and vegetables. The rice paper becomes crispy when cooked. Enjoy dipped in a nuoc mam sauce.

Grilled marinated chicken skewers, served with a creamy peanut sauce. The meat is tender and flavored with spices.

Fried chicken pieces coated in a crispy breading. A street food classic, tasty and easy to share.

Fried onion rings revisited with Tom Yum spices (lemongrass, kaffir lime, chili). An original blend of onion sweetness and spicy Thai acidity.

Creamy Thai soup with coconut milk, flavored with galangal and lemongrass. Sweet and aromatic, it offers a subtle balance between acidity and coconut sweetness.

Flame-grilled chicken skewers, marinated in yellow spices and coconut milk. Served generously with a rich peanut sauce. A comforting and fragrant dish.

Traditional Thai grilled chicken, marinated in a blend of garlic, cilantro, and white pepper. The skin is crispy and the meat juicy, with smoky notes.

Pork ribs slow-cooked until tender, then grilled to caramelize the sauce. Intense sweet and savory flavors with a smoky taste.

Fried chicken drumsticks with a spice-rich breading. Juicy meat thanks to brining and a very crispy crust. Served with a complete side.

Tender chicken fillet, breaded and fried. A boneless, crispy, and flavorful option, ideal for those who prefer chicken breast.

Burger topped with a piece of spicy fried chicken, melted cheese, and a slightly spicy sauce. Pickles add a touch of acidity.

A variation of the fried chicken burger with a peanut satay sauce. Cilantro and peanuts add fresh, crunchy notes typical of Thai cuisine.

The national dish of Thailand: wok-fried rice noodles with a sweet and sour tamarind sauce. Served with crushed peanuts, chives, and bean sprouts. A perfect balance of flavors.

A very aromatic stir-fry with Thai holy basil (Kra Pao), chili, and garlic. Traditionally served with white rice and a crispy fried egg on top.

A rich and creamy curry based on coconut milk and red curry paste (dried chilies). Medium spicy and very aromatic. Enjoy mixed with rice.

Inspired by Vietnamese Bo Bun, it's a complete salad bowl with cold rice vermicelli, crunchy vegetables, and warm spring rolls. Dressed with a tangy sauce.

A spicy and tangy sauce with fresh herbs and green chili.

Creamy sauce enhanced with spicy Sriracha sauce. Sweet and spicy.

Creamy sauce based on roasted peanuts and spices.

Sticky rice, typical of Northern Thailand. Traditionally eaten with fingers by forming balls.

Fragrant Thai jasmine rice, with a soft texture.

Fries seasoned with a blend of Tom Yum spices (sour and spicy).

The most famous Thai dessert. Warm sticky rice cooked in sweet coconut milk, served with slices of fresh mango. A creamy and fruity delight.

Breaded and fried banana, crispy on the outside and melting on the inside.

Moist lemon cake, fresh and tangy.

Rich and moist chocolate cake, for cocoa lovers.

Popular Korean ice cream bar, known for its creamy texture and intense fruity flavor.

Refreshing lemon drink with a spicy ginger note.

Classic sodas and carbonated drinks.

Fruity and sparkling drinks.

Bottle of mineral water.

Bottle of sparkling water.

Fermented ginger drink, non-alcoholic (usually), very spicy and fizzy.

Light and refreshing Thai lager.

Draft beer, small size.

Draft beer, large size (pint).

Beaujolais red wine, generally light, fruity, and floral.

Dry white wine from the Loire Valley. Fresh, mineral, and light, ideal with spicy dishes or seafood.

Corsican rosé wine, refreshing with notes of red berries and citrus.