Tang Jai Yang - Phahon Yothin (Soi Sai Lom)

Crispy Hong Kong kale, stir-fried or blanched, then topped with a savory and sweet oyster sauce. Fragrant with wok hei and sesame oil.

Crisp lettuce stir-fried over high heat and baked in a hot claypot. The lettuce remains crisp while absorbing the seasoned sauce, releasing a unique aroma.

Hot steamed rice served with specially marinated, charcoal-grilled barbecue pork. Topped with a unique sweet and savory barbecue pork sauce.

Steamed rice topped with a smooth, moist, and rich egg custard, and bite-sized pieces of charcoal-grilled barbecue pork. A delicate flavor.

Wok-fried rice with shiitake mushrooms, kale, and charcoal-grilled barbecue pork. The rice grains are chewy and fragrant with wok hei, offering a mellow flavor.

Traditional Thai-Chinese style fried rice with assorted mixed vegetables. A mellow flavor, just like mother's cooking.

Rice baked in a hot claypot, generously filled with charcoal-grilled barbecue pork, Chinese sausage, and a preserved egg. The rice at the bottom of the pot will be crispy and fragrant.

A special portion of charcoal-grilled barbecue pork with rice, enhanced with a crispy fried egg with a runny yolk.

Soft and chewy egg noodles served with fragrant charcoal-grilled barbecue pork. Can be enjoyed dry with sauce or in hot soup.

Dry stir-fried rice vermicelli with charcoal-grilled barbecue pork, shiitake mushrooms, and Chinese chives. An auspicious dish symbolizing longevity, with a savory and mellow flavor.

Fusion-style stir-fried noodles with chicken. Uses duck eggs for richness, stir-fried with fresh prawns and barbecue pork. Noodles are charred and fragrant from the wok hei, served over crisp lettuce.

Large, plump shrimp wontons with thin, soft wrappers and bouncy shrimp filling. Served in a clear, refreshing, and mellow broth that is easy to drink.

Egg noodles wok-fried until charred and fragrant. Topped with a thick red sauce rich with mushrooms, prawns, and barbecue pork. Intense flavor.