Wua Thong Nuea Yang (Wongwian Yai-Si Yaek Ban Khaek)

Raw beef and fresh innards cut into bite-sized pieces. Served with bitter Jaew dipping sauce or cow bile. Natural sweetness from the raw meat, contrasted with the bitter and spicy flavor of the dipping sauce.

Raw Wagyu beef larb, intensely seasoned with chili powder, roasted rice, lime, and fish sauce. Wagyu beef offers a soft and juicy texture, fragrant with herbs.

Crispy fried sweet corn coated in batter, tossed with a spicy papaya salad dressing. Crispy outside, soft inside. Perfectly sweet, sour, and spicy flavor.

Papaya salad with vermicelli noodles mixed together. With pork sausage and topped with crispy fried pork rinds. Enhanced with fermented fish sauce for a rich flavor. Intense taste.

Papaya salad using crispy lotus stems instead of papaya strips. With fresh, bouncy shrimp. Seasoned with fragrant fermented fish sauce. Spicy and zesty flavor.

Ribeye steak with interspersed fat, grilled over charcoal until fragrant. Tender and juicy meat. Served with spicy Jaew dipping sauce.

Grilled fatty beef brisket over charcoal until slightly charred. The meat is chewy with interspersed fat, juicy. Served with spicy Jaew dipping sauce.

Grilled beef skewers served with fish sauce pickled egg. The intense flavor of the grilled beef contrasts with the creamy richness of the pickled egg yolk.

Pork neck marinated with spices, grilled until golden yellow and fragrant. Tender meat with interspersed fat. Mellow flavor, perfectly sweet and salty.

Grilled pork neck, gently grilled until cooked and fragrant. Springy and chewy texture, rich in flavor. Served with a spicy dipping sauce.

Small smelt fried in oil until golden and crispy. Can be eaten whole, including bones. Salty and savory flavor, suitable as a snack.

Beef tongue cut into bite-sized pieces, fried with garlic. Tender and chewy texture, not tough. Fragrant with garlic and pepper.

Pork ribs marinated to a sour flavor like fermented pork, then fried until golden yellow. Sour taste leads, followed by saltiness. Served with pickled ginger and fresh chilies.

Thinly sliced beef, fried in hot oil for just 3 seconds to achieve a tender texture while retaining a juicy, semi-raw sweetness.

Skewered grilled pork marinated in a rich sauce. Served with spicy fermented fish dipping sauce and fresh vegetables. Salty, spicy, and creamy flavor, fragrant with fermented fish sauce.

Pork belly marinated in fish sauce, fried until crispy outside and tender inside. Savory and mellow flavor, fragrant with fish sauce.

Ant eggs seasoned as larb with chili powder, roasted rice, fish sauce, and lime. Ant eggs provide a creamy bursting texture in the mouth, complementing the larb seasoning.

Stir-fried minced duck, seasoned as larb, with innards and crispy fried duck skin. Topped with mint leaves. Intense flavor, fragrant with roasted rice.

Spicy salad with blanched beef, mixed with herbs and spices, with holy basil for a hot and fragrant aroma. Intense and spicy flavor.

Intensely spicy and sour soup with beef tendon stewed until tender and soft, with a chewy texture. The broth is fragrant with galangal, lemongrass, kaffir lime leaves, and dried chilies.

Spicy salad with ant eggs. Seasoned with sour, sweet, salty, and spicy flavors. Ant eggs provide a creamy texture that complements the salad dressing well.

Spicy grilled pork neck salad. Enhanced with generous chunks of fresh avocado. The creamy richness of avocado contrasts with the intense flavor of the salad.

Shredded bamboo shoots boiled in Tiliacora triandra leaf water. Seasoned with chili powder, roasted rice, fermented fish sauce, fragrant with roasted sesame and Polygonum odoratum. Authentic Isaan flavor.

Fresh shrimp, perfectly blanched and seasoned as Nam Tok. With chili powder, roasted rice, shallots, mint leaves. Sour, spicy, and fragrant with herbs.

Duck gizzards thoroughly cleaned and fried with garlic until dry and crispy. Not oily, enjoyable to chew, fragrant with fried garlic.