VIP Som Tum Club RCA

Bamboo shoot salad prepared with northeastern Thai herbs, lime, chili, and fermented fish sauce. It has a savory, sour, and spicy flavor.

Spicy cooked liver salad tossed with mint, chili powder, lime, and roasted rice powder. Tender texture with a rich, spicy taste.

Spicy minced pork or chicken salad mixed with lime, chili, mint, and roasted rice powder. A classic Isan dish eaten with sticky rice.

Glass noodle salad with minced pork or chicken, seasoned with spicy and sour dressing.

Spicy salad made with sliced grilled pork neck or crispy chicken, dressed with lime, chili, and herbs.

Spicy glass noodle salad with mixed seafood, featuring tangy and spicy flavors.

Spicy minced meat salad using beef or duck, seasoned with herbs and roasted rice powder.

Spicy seafood salad with herbs, lime, and chili.

Spicy minced catfish salad with herbs and spices. Fluffy texture and savory taste.

Spicy salad made with crispy pork belly, offering a crunchy texture with spicy dressing.

Spicy grilled beef salad with fresh herbs and roasted rice powder.

Spicy salad featuring red ant eggs, a delicacy known for its creamy, popping texture.

Spicy salmon salad prepared Isan style with herbs and lime dressing.

Premium grilled pork neck, marinated to be tender and flavorful. Served with spicy dipping sauce.

Grilled pork intestines, cleaned and marinated. Chewy texture with a smoky flavor.

Grilled beef brisket, known as 'Crying Tiger'. Juicy meat served with spicy Jaew sauce.

Grilled chicken marinated with Thai herbs. Aromatic and tender.

Blood cockles, either grilled or blanched. Served with spicy seafood dipping sauce.

Spotted babylon snails, grilled or blanched. Sweet meat best eaten with spicy sauce.

Grilled squid eggs. Rich, creamy texture.

Grilled pork served with fermented fish dipping sauce (Pla Ra) and fresh vegetables.

Crispy pork served with leafy greens, noodles, and herbs for wrapping bites. Includes savory sauce.

Boiled blood cockles served as a wrap set with vegetables, noodles, and sauce.

Fried mackerel served as a wrap set with vegetables, noodles, and spicy sauce.

Salt-crusted grilled fish served with vegetables, noodles, and seafood sauce for wrapping.

Steamed fish served with spicy Jaew dipping sauce and steamed vegetables.

Spicy mixed mushroom soup with herbs and vegetables.

Isan-style bamboo shoot soup, often containing fermented fish sauce and herbs. Option for mixed mushrooms.

Soup with star gooseberry greens, a popular local vegetable. Option for mixed mushrooms.

A fragrant northeastern herbal curry with dill and vegetables. Choice of meat available.

Extremely spicy and sour soup with chicken feet or pork soft bones.

Spicy Isan soup with pork cartilage, flavored with roasted chili and herbs.

Free-range chicken soup with young tamarind leaves, giving a distinct sour and refreshing taste.

Spicy Isan soup with choice of seafood, free-range chicken, or beef tendon.

Steamed free-range chicken or beef cooked with intense herbs in a traditional method using water on the lid to seal steam.

Classic Tom Yum spicy soup with seafood. Available in creamy (with milk) or clear broth.

Star gooseberry soup with ant eggs. A seasonal delicacy with a unique savory flavor.

Classic Thai-style fluffy omelet.

Omelet with the flavors of steamed curry fish custard (Hor Mok).

Omelet with Thai fish cake flavors.

Omelet with minced pork or fermented sour pork sausage.

Stir-fried fermented sour pork sausage with egg.

Omelet with crispy pork cracklings.

Omelet with shrimp.

Omelet with red ant eggs, a seasonal specialty.

Crispy fried shrimp heads. A savory snack.

Fried chicken meat rolls wrapped in bean curd skin.

Fried chicken wings.

Crispy fried chicken glazed with savory fish sauce.

Deep-fried chicken tendons (knuckles), crunchy and chewy.

Deep-fried sun-dried pork. Chewy and savory.

Fried duck beaks, a popular snack with a unique texture.

Fried Vietnamese-style pork sausage.

Deep-fried sun-dried beef.

Deep-fried intestines. Crispy outside and chewy inside.

Fried salmon belly strips, rich and fatty.

Deep-fried free-range chicken topped with crispy herbs.

Fried squid eggs.

Crispy pork belly stir-fried with chili, salt, and garlic.

Steamed jasmine rice or sticky rice.

Fresh rice vermicelli noodles.

Blanched thin rice noodles.

Rice vermicelli, available blanched or stir-fried.

Boiled egg or fried egg.

Small portion of omelet.

Crispy pork rinds.

Salted egg or preserved century egg.

Stir-fried Korat noodles (similar to Pad Thai) or stir-fried vermicelli.

Fried mackerel.

Fried rice with egg.

Fried rice with pork.

Fried rice with shrimp, squid, or mixed seafood.

Jim Jum (Thai herbal hot pot) set with pork, liver, or chicken.

Jim Jum hot pot set with fish.

Jim Jum hot pot set with seafood, beef, or mixed combination.

Thai BBQ (Moo Kratha) pork set featuring pork neck, belly, liver, and vegetables.

Thai BBQ (Moo Kratha) seafood set featuring pork, liver, squid, shrimp, and vegetables.

Extra portion of pork, liver, or chicken for hot pot.

Extra portion of pork neck or pork belly.

Extra portion of shrimp or squid.

Extra portion of beef.

Extra portion of squid eggs.

Set of mixed vegetables.

Glass noodles or instant noodles.

Fresh egg.

Ice bucket.

Drinking water.

Soda water or Singha Lemon Soda.

Carbonated soft drinks.

Zero calorie soft drink.

Lipton ice tea.

Chang beer.

Leo beer.

Singha beer.

Heineken beer.

Shaved ice dessert served with bread and sweet toppings.

Salak fruit or toddy palm served in sweet syrup and ice.

Black grass jelly in syrup.