Tui Moo Krata - Moo Jum Pho Nimit

Jasmine rice stir-fried with shrimp and egg, seasoned with the restaurant's special sauce, served in a large portion for sharing, mellow flavor, fragrant from wok-frying.

Large plate of crab fried rice, stir-fried with egg and spring onions, mild flavor, suitable for sharing.

Fried rice with fresh squid pieces, stir-fried over high heat until fragrant, served in a large portion.

Large plate of pork fried rice, stir-fried until the rice is loose and grainy, mellow seasoning, easy to eat for both children and adults.

Large plate of tender chicken fried rice, seasoned with seasoning sauce and a little pepper.

Fried rice with butter and fried garlic, savory and rich flavor, pairs well with grilled meat.

Large plate of mixed fried rice, with shrimp, squid, pork, and chicken, a complete meal in one dish.

Single serving of shrimp fried rice, freshly stir-fried to order, mellow flavor.

Single serving of crab fried rice, fragrant from wok-frying, served with lime and cucumber.

Single serving of squid fried rice, fresh and bouncy squid, stir-fried with hot jasmine rice.

Single serving of pork fried rice, popular dish with a familiar standard taste.

Single serving of chicken fried rice, tender chicken, stir-fried with egg and Chinese broccoli or spring onions.

Single serving of beef fried rice, fragrant from wok-frying, rich flavor.

Single serving of mixed fried rice, with various seafood and meat ingredients.

Fried rice with egg, no meat, mild flavor, suitable for children or to eat with other dishes.

Fresh shrimp stir-fried with basil leaves, chili, and garlic, served over hot jasmine rice, spicy and intense flavor.

Squid stir-fried with basil, served over jasmine rice, spicy and salty flavor, fragrant with basil leaves.

Minced or sliced pork stir-fried with basil, seasoned with fish sauce and seasoning sauce, served over rice.

Spicy chicken stir-fried with basil, served over hot jasmine rice.

Beef stir-fried with basil, intensely flavorful, served over rice.

Mixed seafood and meat stir-fried with basil, served over rice.

Jasmine rice stir-fried with basil sauce and shrimp until well combined, flavorful in every bite.

Fried rice with squid and basil, intense flavor.

Pork basil fried rice, fragrant from wok-frying and basil leaves.

Chicken basil fried rice, rich and flavorful.

Beef basil fried rice, for those who like spicy beef.

Mixed seafood and meat fried rice, seasoned with intense basil flavor.

Shrimp stir-fried with red curry paste, long beans, and kaffir lime leaves, served over jasmine rice, spicy and fragrant with curry paste.

Stir-fried squid with red curry paste, rich flavor, served over rice.

Pork slices stir-fried with curry paste and long beans, spicy and salty flavor, served over rice.

Chicken stir-fried with red curry paste, fragrant with herbal curry paste, served over rice.

Beef stir-fried with red curry paste, intensely flavorful, served over rice.

Mixed seafood and meat stir-fried with red curry paste, served over rice.

Shrimp stir-fried with chili paste, sweet and salty mellow flavor, fragrant with chili paste, served over jasmine rice.

Stir-fried squid with chili paste, rich flavor, not too spicy, served over rice.

Pork stir-fried with chili paste, with onions and spring onions, served over rice.

Chicken stir-fried with chili paste, mellow flavor, easy to eat, served over rice.

Beef stir-fried with chili paste, sweet and salty flavor, served over rice.

Mixed chili paste stir-fry, served over rice.

Large New Zealand mussels, firm and sweet meat, for boiling in suki hot pot or grilling.

Hard pork fat for greasing the grill to prevent meat from sticking.

Fish balls with cheese filling, cheese melts inside when cooked.

Fried tofu puffs rolled into sticks, absorb broth well when boiled.

Seasoned ground fish with crab flavor, for snacking or boiling in soup.

Cheese slices to place on grilled meat for added aroma and richness.

Squid balls, bouncy and crunchy texture.

White fish balls, Phuket style, soft and bouncy texture, no fishy smell.

Fish balls with shrimp cream filling, sweet and creamy flavor.

Ground fish mixed with tofu, soft and smooth texture, delicious fried or boiled.

Fish tofu mixed with seafood, wrapped in thin tofu puffs.

Fish balls with lava roe filling, crunchy when chewed.

Soft fish tofu filled with minced shrimp.

Ground fish paste rolled and filled with salted egg, salty and rich flavor.

Japanese-style fish paste tubes (Chikuwa), lightly grilled, fragrant and delicious.

Minced pork seasoned and wrapped in nori seaweed, for boiling in soup.

Minced shrimp seasoned and wrapped in seaweed, for boiling.

Egg tofu, smooth and soft texture, sliced into rounds.

Assorted fresh vegetables in one dish, for boiling to make a sweet broth.

Fresh morning glory, cut into bite-sized pieces, crispy and delicious when blanched.

Fresh Chinese cabbage, adds a sweet and mellow flavor to the broth.

Cabbage, shredded or cut into pieces, for boiling until soft.

Celery has a unique aroma that helps eliminate the gamey smell of meat in the broth.

Enoki mushrooms, crunchy texture, easy to cook.

Black fungus mushrooms, crunchy texture.

Shimeji mushrooms, firm texture, naturally sweet flavor.

Sweet and crunchy baby corn, can be eaten whole cob.

Instant noodles for boiling in a suki hot pot.

Dried egg noodle bundles, green from vegetables, chewy and soft when blanched.

Jasmine rice.

Dried glass noodles, become clear and chewy when blanched, absorb broth well.

Clear noodles made from seaweed, crunchy, low calorie.

Fresh chicken eggs, for cracking into soup or marinating meat.

Cold towel for wiping hands and face, for refreshment.