Thongsmith Town in Town

Phuket-style fish balls made from fresh fish paste. They have a distinctively bouncy and chewy texture. Served with a spicy dipping sauce.

Fried chive cakes, crispy on the outside and chewy on the inside. Filled with savory garlic chives. Dip in the sweet and sour black soy sauce.

Boiled bouncy pork (Moo Deng) served with a spicy seafood dipping sauce. The pork is tender and savory, paired with the tart and spicy chili-lime sauce.

Grilled marinated pork skewers served with soft sticky rice. A classic Thai street food combination offering sweet and savory flavors.

Sun-dried pork, deep-fried until golden, served with sticky rice. The pork has a concentrated savory flavor and a chewy texture.

Northern Thai herbal sausage (Sai Ua) served with sticky rice. The sausage is packed with aromatic herbs like lemongrass, galangal, and kaffir lime leaves.

Fried chicken wings served with sticky rice. Crispy, salty, and perfect for dipping or eating with the rice.

Spicy fermented rice noodle salad. Tossed with fresh herbs, vegetables, and a spicy dressing, often including mackerel meat mixed into the sauce.

Thai rolled rice noodles in a rich, dark aromatic broth (Nam Khon). Served with crispy pork belly, egg, and offal. The soup is peppery and savory.

Northern Thai curry egg noodles with chicken. A rich coconut milk-based curry topped with crispy noodles, pickled mustard greens, and lime.

Vietnamese-style noodle soup with sticky rice noodles, chicken drumstick, and Vietnamese sausage (Moo Yo). The broth is clear but thick from the noodle starch.

Sukhothai-style Tom Yum noodles. A sour and sweet noodle soup flavored with lime, palm sugar, fish sauce, ground peanuts, and sliced long beans.

Stir-fried wide rice noodles with chicken and egg. Wok-fried until dry and slightly charred for a smoky aroma. Often served with lettuce and chili sauce.

Classic Thai stir-fried rice noodles with fresh prawns, egg, tofu, and bean sprouts in a tamarind-based sauce. Served with crushed peanuts and lime.

Stir-fried wide rice noodles with soy sauce, egg, and Chinese kale (Kana). A savory dish with a hint of sweetness and wok hei (smoky flavor).

Rice topped with stir-fried pork and fresh bird's eye chilies. A spicy and aromatic dish for those who enjoy heat.

Classic Thai fried rice with egg, onions, and your choice of meat. Seasoned with soy sauce and served with lime and cucumber slices.

Fried rice with chunks of crab meat. Flavorful and savory, highlighting the sweetness of the crab.

Stir-fried thin rice vermicelli with water mimosa and chili. The water mimosa adds a unique crunch, and the dish is savory and spicy.

Rice topped with spicy stir-fried holy basil (Pad Kaprao). A staple Thai dish known for its strong aroma of basil, garlic, and chilies.

Rice topped with a creamy, soft Thai omelet and stir-fried minced Wagyu beef with holy basil. A premium version of the classic Kaprao.

Rice topped with creamy omelet and crispy pork belly stir-fried with chili and salt. Savory, spicy, and crunchy.

Rice topped with creamy omelet and rich beef Panang curry. The curry is thick, nutty from peanuts, and mildly spicy.

Rice topped with creamy omelet and stir-fried holy basil with your choice of pork.

Rice topped with creamy omelet and a thick Tom Yum sauce with prawns. Tangy, spicy, and aromatic with lemongrass and galangal.

Rice topped with creamy omelet and stir-fried minced pork with fresh garden chilies. A spicy kick to balance the rich egg.

Rice topped with creamy omelet and stir-fried Chinese kale with salted fish. A savory and classic combination.

Rice topped with creamy omelet and spicy minced pork salad (Larb). Flavorful with roasted rice powder, lime, and mint.

Boiled rice soup with minced pork and 'Bateng' (sweet caramelized soy pork). A comforting and savory dish.

Dried version of the boiled rice dish. Rice topped with minced pork and caramelized soy pork, served with soup on the side.

Boiled rice soup with minced pork and tender pork stomach. Mild and warming.

Rice topped with minced pork and pork stomach (dry style). Served with a side of broth.

Blanched Grouper fish slices. Served plain with a spicy seafood dipping sauce to highlight the freshness of the fish.

Spicy salad with blanched Grouper fish. Tossed with lime, chili, and herbs.

Blanched Grouper fish served with soy sauce. Savory and aromatic.

Blanched mixed seafood (prawns, squid, fish) served as a spicy salad or with dip.

Grouper fish head clear soup hot pot. A light but flavorful broth made with fish stock and herbs.

Grouper fish head hot pot with taro. The taro adds a slight sweetness and creaminess to the broth.

Spaghetti Carbonara with creamy sauce, bacon, and cheese.

Spaghetti Bolognese with a rich meat sauce.

Spaghetti fusion style with Tom Yum flavors and prawns. Spicy, sour, and aromatic.

Spicy spaghetti stir-fried with crab meat, chili, and garlic. A dry pasta dish with intense flavors.

Vegetarian Pad Thai stir-fried with tofu and vegetables. Tamarind sauce provides the classic sweet and sour taste.

Vegetarian Pad See Ew with wide rice noodles, soy sauce, tofu, and vegetables.

Rice topped with creamy egg, ham, and shrimp. Mild flavors suitable for children.

Spaghetti with pork tomato sauce in a child-friendly portion.

Stir-fried macaroni with chicken and soft egg.

Macaroni and cheese with ham and sweetcorn.

Hard-boiled egg stewed in five-spice soy broth.

Soft-boiled egg with a jammy yolk.

Fried egg (Kai Dao) or Thai-style Omelet (Kai Jeow).

Chrysanthemum tea sweetened with honey. Floral and refreshing.

Iced plum juice. Sweet, sour, and salty.