The Chopsticks (sukhumvit)

Noodles served with Char Siu (Chinese barbecue pork). The pork is sweet and savory, with a tender texture. Typically enjoyed with egg noodles and leafy greens.

Noodles topped with slices of crispy pork belly (Siu Yuk). The pork has a crunchy skin and juicy meat. Served with a savory sauce or broth.

Egg noodles served with slices of roasted duck. The duck skin is savory and aromatic. Rich and flavorful.

Noodles served with native chicken (free-range). The meat has a firmer, chewier texture compared to regular chicken and a deeper flavor.

Noodles served with a whole roasted goose leg. The meat is rich, dark, and fatty with a crispy skin. A premium and hearty dish.

Noodles served with tender beef belly slices. The meat is fatty and soft, absorbing the savory broth well.

Noodles served with stewed beef tendon. The tendon is gelatinous and soft, with a rich mouthfeel. Savory and comforting.

Noodles served with beef tripe (stomach). The tripe is chewy and absorbs the flavors of the soup or sauce.

Sichuan-style beef noodles in a spicy and numbing broth. Contains Sichuan peppercorns and chili oil. Rich and aromatic.

Sichuan-style noodles with pork. Features a spicy broth with the signature numbing sensation of Sichuan peppercorns.

Noodles tossed with dried shrimp roe. The roe adds a concentrated umami and seafood flavor. A traditional delicacy with a unique sandy texture.

Noodles served with shrimp wontons (dumplings). The dumplings are filled with plump shrimp. Served in a clear, savory broth.

Noodles served with pork wontons. The dumplings are filled with seasoned minced pork. Served in a hot soup.

Noodles served with bouncy shrimp balls. The fish/shrimp paste balls are mild and savory. Served with soup.

Noodles served with smooth, bouncy fish balls. A classic noodle dish with a clean, savory taste.

Noodles served with stuffed balls that have a molten or liquid center (Lava). Savory and surprising texture.

Noodles served with abalone. A premium seafood ingredient with a chewy texture and delicate oceanic flavor.

A specialty rice bowl, likely featuring spicy elements given the name. Served with steamed rice.

Steamed rice topped with Char Siu (BBQ pork) and sauce. Sweet and savory.

Steamed rice topped with crispy pork belly. Savory with contrasting textures of soft rice and crunchy pork skin.

Steamed rice topped with slices of roasted duck. Served with a savory sauce.

Steamed rice served with native chicken. The chicken has a firm texture and rich flavor.

A soup containing clams and tendon. Savory broth.

A clear soup with shrimp wontons. Light and savory.

A clear soup with pork wontons. Comforting and warm.

A thick soup made with fish maw (swim bladder). The fish maw has a spongy texture that absorbs the savory broth.

A traditional Chinese soup made with shark fin threads. Known for its gelatinous texture and rich broth.

A plate of Chinese BBQ pork. Sweet, glazed exterior and tender meat. Great for sharing.

A serving of crispy pork belly. Salty and savory with crackling skin.

A serving of roasted duck. Flavorful meat with savory skin.

A plate of native chicken. Firm and flavorful meat.

Beef belly slices served in a hot pot, likely with a savory or spicy broth. Rich and fatty.

Stewed beef tendon served hot. Gelatinous and tender.

Beef tripe served in a hot pot. Chewy and savory.

Assorted beef cuts (likely belly, tendon, stomach) served together in a hot pot.

A spicy and numbing soup with Sichuan peppercorns and chili.

Tofu cubes cooked in a spicy sauce with minced meat and Sichuan peppercorns. Soft texture and bold flavor.

Dry-fried green beans with chili, garlic, and Sichuan pepper. Crunchy and spicy.

Chinese kale (Kai-lan) stir-fried or blanched with savory oyster sauce. Crisp and fresh.

Bok choy served with oyster sauce. A simple vegetable dish.

A refreshing salad made with cucumber, usually dressed in vinegar and garlic. Crunchy and cold.

Marinated jellyfish strips. Features a unique crunchy and chewy texture. Served cold.

Classic fried rice with egg, pork, shrimp, and vegetables. Savory and fragrant.

Hong Kong style fried noodles. Thin egg noodles stir-fried with soy sauce and ingredients. Chewy and savory.

Noodles stir-fried with pieces of roasted duck.

Noodles stir-fried with Char Siu (BBQ pork).

Noodles stir-fried with crispy pork belly.

Stir-fried noodles with vegetables. No meat.

Noodles stir-fried with shrimp and X.O. sauce (spicy seafood sauce). A premium savory dish.

Steamed dumplings filled with shrimp. A classic dim sum item.

Steamed dumplings filled with seasoned pork.

Steamed shrimp dumplings with a translucent wrapper (Har Gow). Delicate and savory.

Soup dumplings filled with pork and hot broth. Eat carefully to enjoy the soup inside.

Steamed buns filled with sweet BBQ pork.

Steamed buns filled with pork.

Steamed buns filled with sweet creamy custard.

Fried or steamed rolls made with shrimp paste.

Rolls containing crab meat mixture.

Deep-fried dumplings filled with cream cheese and crab meat imitation or real crab. Crispy and creamy.

Battered and fried chicken pieces coated in a sweet and tangy orange sauce.

Spring rolls featuring rich, fatty filling (Toro). Crispy wrapper.

Extra portion of roasted duck.

Extra portion of crispy pork.

Extra portion of BBQ pork.

Extra portion of chicken.

Extra shrimp wontons.

Extra pork wontons.

A fried egg.

Side of bok choy vegetable.

Side of steamed rice.

Side of plain noodles.