Xiangi Thai Food & Sea Food

This dish combines the classic Thai Tom Yum soup with instant noodles and fresh seafood. The broth is sour, spicy, and appetizing, with the aroma of lemongrass and kaffir lime leaves. The noodles absorb the rich soup.

A Thai spicy and sour soup with mushrooms as the main ingredient. The broth is full of the aroma of lemongrass, galangal, and chili. It is sour, spicy, and delicious, with tender and flavorful mushrooms.

Tom Yum seafood soup served in a coconut. The sweetness of the coconut milk balances the spiciness of the Tom Yum, making the broth richer and smoother, with a hint of coconut aroma.

Thailand's famous green curry chicken, cooked with green chilies, coconut milk, and various spices. The flavor is smooth and rich, with a certain level of spiciness, and the chicken is tender, making it a great dish with rice.

A classic appetizer from Northeastern Thailand. Shredded green papaya is pounded and mixed with chili, garlic, tomatoes, and long beans. It has a sour, spicy, and crisp texture, refreshing and palate-cleansing.

This dish, often called 'Larb', is made by mixing minced meat with mint, chili powder, lime juice, and toasted rice powder. It has a sour, spicy, salty, and savory flavor with a unique herbal aroma.

Grilled beef slices tossed with Thai spicy and sour dressing, onions, and herbs. The beef has a charcoal aroma, is tender, and the dressing is appetizingly sour and spicy.

Smooth glass noodles with seafood (like shrimp, squid) and vegetables, tossed in a spicy and sour dressing. Rich in texture, the noodles absorb the sweet, sour, and slightly spicy broth, refreshing and delicious.

A seafood dish with a Thai sukiyaki flavor, usually including glass noodles, vegetables, and various seafood. The broth is rich and savory-sweet, served with a special Thai sukiyaki sauce.

Classic Thai-style stir-fried instant noodles, cooked until soft and then stir-fried over high heat with eggs and vegetables. The noodles are chewy and have a wok hei flavor, simple yet delicious.

Rice stir-fried with green curry paste and seafood. Each grain of rice is coated with the spicy aroma of green curry and the slight sweetness of coconut milk, with fresh and springy seafood.

Classic Thai fried rice with fresh shrimp. The rice is distinct grains, with a soft and moderate texture, usually served with cucumber slices and lime.

Fresh lobster baked with a thick layer of cheese. The lobster meat is firm and springy, and the cheese is rich and creamy. Available in black pepper or garlic flavor for added complexity.

Fresh red grouper steamed with a special soy sauce. This method maximizes the fish's natural sweetness and tenderness. The sauce is savory and delicious, with hints of ginger and scallion.

A traditional Chinese braised soup, with a thick, amber-colored broth that is savory and mellow. It has a smooth texture and is usually served with bean sprouts and cilantro.

Fresh blood cockles are raw marinated in a special sauce, preserving their original sweetness. Served with minced garlic, chili, and cilantro, they have a smooth texture and a salty, spicy, and savory flavor.

The fish is coated with coarse salt and slow-grilled over charcoal. The skin is crispy and salty, while the flesh inside is white, tender, and juicy.

Tender straw mushrooms stir-fried with slices of pork. The mushrooms are crisp and juicy, absorbing the savory flavor of the meat and sauce, a delicious home-style dish.

Whole snapper deep-fried until golden and crispy, then drizzled with a special Thai sweet and sour sauce. The sauce typically contains tomatoes, pineapple, and onions, offering a sweet and sour taste with a crispy exterior and tender interior.

A nourishing soup, primarily made with fish maw and crab meat. The broth is thick and delicious, the fish maw is soft and gelatinous, and the crab meat adds sweetness.

Deep-fried fish served with a special spicy fish sauce dressing or salad. The fish is crispy and fragrant, complemented by a sour and refreshing condiment that cuts through richness and enhances flavor.

Deep-fried snapper drizzled with a rich Thai spicy sauce. The sauce is a blend of sweet and spicy, with flavors of tamarind and palm sugar, very appetizing.

Pork neck slices, marinated and grilled over charcoal. Served sliced, it has a crisp and springy texture with a smoky aroma. Eaten with a special tamarind chili sauce.

Fresh raw shrimp soaked in a spicy and sour fish sauce dressing. The shrimp are tender and sweet, mixed with plenty of minced garlic and chili, offering a powerful flavor, a classic Thai appetizer.

Tender tofu stir-fried with minced pork, usually seasoned with scallions and soy sauce. It has a savory and home-style flavor, with slightly crispy tofu exterior and a smooth interior.

Classic Thai steamed seafood curry, served in a fresh coconut. Rich red curry paste is mixed with coconut milk and eggs, enveloping various seafood. The texture is smooth like mousse.

Thai-style sashimi raw shrimp, served with a special wasabi seafood dressing. The shrimp are sweet and chilled, with the spiciness of wasabi and the sourness of lime complementing each other.

Stir-fried bitter melon leaves or shoots. Crisp texture with a unique slightly bitter aftertaste, usually stir-fried over high heat to retain the vegetable's fresh green color and crispness.

Chicken pieces stir-fried with chili and salt. The exterior is crispy and fragrant, the meat is tender, and the salty and spicy flavor is perfect for pairing with rice or drinks.

Blanched kale with tender beef slices, drizzled with Thai spicy and sour seafood sauce. The kale is crisp, the beef is fresh and tender, and the sauce is appetizingly sour and spicy.

Plump crab stir-fried with water mimosa. The water mimosa is crisp and tender, absorbing the crab's flavor and the sauce, a unique taste.

Thai rice noodles stir-fried with shrimp and water mimosa. The noodles are smooth, the vegetables are crisp, and the flavor is usually sweet, sour, and slightly spicy.

A clear soup version of Tom Yum, without coconut milk. The soup is clear but still rich in sour and spicy flavors, highlighting the freshness of the fish and the aroma of the herbs.

A sour soup with Cambodian flavors, usually containing fish, vegetables, and unique spices. It has a refreshing sour taste with an herbal aroma.

Fresh blue crab stir-fried with chili salt. The crab meat is sweet, and the shell is salty and slightly spicy, perfect for finger-licking enjoyment.

Thai crispy pork knuckle, braised then deep-fried. The skin is golden and crispy, while the meat inside is tender and juicy, rich but not greasy. Served with a special spicy and sour dipping sauce.

A common specialty vegetable in Thailand. Water mimosa has a crisp and tender texture, similar to water spinach but chewier. Stir-fried over high heat with garlic and chili, it is very aromatic.

Crispy kale stir-fried with Thai crispy pork belly (Moo Krob). The pork belly is crispy on the outside and tender on the inside, absorbing the sauce from the stir-fried vegetables, a classic Thai home-style dish.

One of Thailand's national dishes. Water spinach stir-fried with bean paste, minced garlic, and chili over high heat. The texture is crisp and tender, with a strong wok aroma, savory and slightly spicy.

Simple stir-fried cabbage with fish sauce. Although simply seasoned, the fish sauce brings out the natural sweetness of the vegetables. It has a crisp texture and is a great dish with rice.