Tummour (Market Place Wongsawang)

Grilled pork chop dressed in spicy Thai 'Nam Tok' salad style. A fusion dish combining Western cut with Northeastern Thai spicy herbal flavors.

Fried chicken wings coated in special AKA sauce. Savory and likely sweet-salty profile.

Spicy Thai clear soup (Tom Saap) fused with Japanese Miso paste. Savory, sour, and spicy broth.

Traditional fried chicken made from a family recipe (Mae Noi's). Uses 'chicken rib' (back meat), marinated with spices. Juicy meat with a single bone for easy eating.

The signature spicy papaya salad of the restaurant. Contains fermented fish sauce, rice vermicelli, and various herbs. Funky, spicy, and savory.

A large tray serving of papaya salad accompanied by various sides like rice vermicelli, pork cracklings, vegetables, and boiled eggs. Available in Lao style (with fermented fish sauce) or Thai style (sweeter, no fermented fish).

A premium spicy salad packed with mixed seafood. Fresh, spicy, and flavorful.

Spicy papaya salad mixed with fermented rice vermicelli. Usually includes fermented fish sauce.

Lao-style papaya salad using Mae Noi's special recipe. Strong flavors of fermented fish sauce and lime.

Spicy cucumber salad, prepared similarly to papaya salad. Crunchy and refreshing.

Thai-style papaya salad (sweet and sour) with salted field crabs.

Som Tum with salted field crabs. Salty and spicy.

Papaya salad topped with salted egg. The creaminess of the egg balances the spicy and sour dressing.

Spicy papaya salad served with slices of grilled pork neck.

Spicy salad with fresh raw blue crab, without papaya strands (Kao Lao style). Intense flavors.

Classic Isan-style papaya salad with salted crab and fermented fish sauce. Very savory and spicy.

Spicy yardlong bean salad. Crunchy texture, pounded with chili, lime, and fermented fish sauce.

Sweet corn salad. A balance of sweet corn with spicy and sour dressing.

Som Tum with fresh raw blue crab.

A massive spicy salad loaded with Vietnamese pork sausage (Moo Yor).

Classic Central Thai style papaya salad with peanuts and dried shrimp. Sweet, sour, and spicy without fermented fish sauce.

Stir-fried rice vermicelli, a house signature dish. Savory and slightly sweet, typically eaten with spicy salads.

Chiang Rai style fried pork, likely crispy pork belly or marinated pork with garlic.

Deep-fried Ruby fish topped with a signature spicy herb salad.

Grilled pork served with aromatic Jaew dipping sauce (dried chili and roasted rice dip).

Fried Vietnamese pork sausage (original recipe). Chewy and savory.

Deep-fried chicken wings, crispy skin and juicy meat.

Deep-fried Ruby fish topped with crispy garlic.

Deep-fried Snapper served with savory fish sauce dressing and green mango salad on the side.

Rim Khong style fried chicken. A regional specialty fried chicken dish.

Pork tied with bamboo strips and deep-fried. A traditional style of cooking.

Charcoal-grilled pork neck. Tender meat with a smoky flavor, served with spicy dipping sauce.

Sun-dried beef, deep-fried until chewy and savory. Similar to beef jerky.

Sour fermented fish (Pla Som), fried. Uses a specific recipe from Rai Kamnan Chul.

Fermented pork spare ribs, deep-fried. Sour and savory taste.

Deep-fried Ruby fish served with vermicelli, vegetables, and spicy sauce for wrapping (Miang style).

Ancient style deep-fried Snapper with herbs and sauce.

Fried free-range chicken (Gai Ban) marinated with fish sauce. Chewier texture and intense flavor compared to regular chicken.

Deep-fried German-style pork knuckle served with Tummour's spicy dipping sauce.

Premium beef (Ko Khun) grilled and served with Jaew dipping sauce.

Isan-style fermented pork sausage. Sour and garlic-heavy, served with ginger and cabbage.

Deep-fried shrimp cakes. Crispy on the outside, bouncy shrimp meat on the inside.

Deep-fried duck beaks/tongues. A chewy delicacy seasoned with soy sauce and pepper.

Deep-fried trio of mushrooms. Crispy and savory.

Stir-fried cabbage with fish sauce. Simple but aromatic with 'Wok Hei'.

Stir-fried fermented rice noodles (Kanom Jeen). A unique texture compared to standard rice noodles.