Yee Yee Thai Signature Boat Noodles

Marinated skewers grilled over charcoal, imparting a smoky aroma. The meat is tender and juicy, usually served with a rich peanut satay sauce. A classic Thai street food.

Thai-style grilled meatballs, slightly charred exterior, chewy interior. Coated with a special Thai sweet and spicy sauce or BBQ sauce, unique flavor.

Whole chicken wings marinated in Thai spices and then grilled. Golden and crispy skin, tender meat, with lemongrass and spice aroma.

Grilled Chinese sausage, crispy and juicy. Served with Thai spicy and sour sauce to reduce greasiness and enhance flavor.

Fish cakes mixed with red curry paste and spices, grilled to a fragrant finish. Chewy texture with a slightly spicy herbal flavor.

Selected from the tender pork neck, marinated and grilled to a crispy exterior and tender interior. Served sliced, usually with a Thai spicy and sour dipping sauce (Jaew), which is appetizing.

Sliced grilled beef, retaining its juices and beef flavor. Served with a special Thai herb sauce for added complexity.

A whole snapper coated in salt and roasted, locking in moisture and flavor. The fish is tender; peel off the skin when eating and dip in Thai seafood chili sauce.

Rich dark herbal broth with unique spices and pork blood flavor. Served with smooth rice noodles, pork slices, and pork balls. A classic Thai boat noodle flavor.

Rich beef boat noodle soup similar to the pork version, but with tender beef slices and beef balls. The broth is sweet, savory, and aromatic, suitable for beef lovers.

Thai boat noodle soup without noodles, focusing on the rich broth and generous pork toppings. Ideal for those who want extra toppings or to pair with white rice.

Rich Thai beef boat noodle soup, with beef slices and beef balls, no noodles. The broth is thick and full of herbal aroma.

Spicy and sour Tom Yum broth with rice noodles. The soup is fragrant with lemongrass, kaffir lime leaves, and chili, usually served with seafood or meat.

Spicy and sour broth with minced meat for added texture and flavor. The rice noodles absorb the soup, stimulating the taste buds with every bite.

Light and sweet broth served with chewy pork balls and smooth rice noodles. Suitable for those who prefer a lighter taste.

Rice noodles cooked in a spicy and sour broth with various seafood and vegetables. The noodles absorb the soup, creating a rich and appetizing dish.

Spicy and sour soup with rice noodles, served with plenty of vegetables and your choice of meat. Healthy and still full of Thai flavor.

Grilled pork neck slices tossed with Thai spicy and sour dressing, onions, cilantro, and other herbs. Crispy texture, with a balanced spicy and sour taste.

Warm rice noodle salad mixed with minced meat, dried shrimp, peanuts, and a spicy and sour dressing. Rich in texture, the noodles absorb the sauce.

Boneless chicken feet tossed with Thai spicy and sour dressing. Crispy and chewy texture, spicy and sour, a great appetizer or snack.

Thailand's national dish, Som Tum. Shredded green papaya pounded with chili, garlic, lime, fish sauce, and peanuts. Crispy texture, with a mix of sour, spicy, salty, and sweet flavors.

A more local-style papaya salad, possibly with pickled crab or fermented fish sauce (Pla Ra), with a stronger and more authentic flavor.

Papaya salad served with Kanom Jeen (rice noodles) and various toppings. The rice noodles absorb the salad dressing, making it more filling.

Fresh shrimp tossed with plenty of lemongrass, chili, and spicy and sour dressing. The refreshing aroma of lemongrass pairs wonderfully with seafood, light and appetizing.

Rice noodle salad with various seafood such as shrimp and squid. The spicy and sour dressing enhances the sweetness of the seafood.

Thai Larb (minced meat salad) seasoned with chili powder, lime, fish sauce, and toasted rice powder. Wrapped in fresh lettuce leaves for a refreshing and palate-cleansing experience.

Larb with minced duck instead of pork. Duck meat has a rich flavor, unique when paired with spices and lettuce.

Sweet and juicy pomelo segments mixed with fresh shrimp, shredded coconut, peanuts, and a special dressing. Rich in texture, sweet, sour, and refreshing.

Classic green papaya salad with abundant seafood. The freshness of the seafood complements the salad's spicy and sour dressing.

Wok-fried Chinese broccoli, maintaining its vibrant green color and crispiness. Available with garlic or spicy Thai style.

A must-try stir-fried water spinach in Thai restaurants. 'Fei Tian' usually refers to high-heat stir-frying with spicy bean paste, while 'Fu Ru' has a unique savory fermented bean curd flavor.

Stir-fried mixed seasonal vegetables. Colorful, nutritious, crisp, and refreshing.

Tender baby kailan stir-fried with minced garlic. Tender texture with a hint of sweetness.

Baby kailan stir-fried with shrimp paste. The savory and fresh flavor of the shrimp paste coats the vegetables, creating a rich taste.

Choose Chinese broccoli or water spinach, stir-fried with fragrant shrimp paste. Savory and slightly spicy, pairs well with rice.

Crispy green beans stir-fried with shrimp paste. The sweetness of the beans contrasts perfectly with the savory shrimp paste.

Fresh mussels stir-fried with Thai chili paste. The sauce is sweet, spicy, and rich, coating the plump mussel meat.

Silky smooth and tender poached chicken, usually served with a special Thai sauce (ginger, garlic, chili, bean paste).

Similar to Pad See Ew, wide rice noodles stir-fried over high heat with Thai soy sauce. Wok hei flavor, with a balanced salty and sweet taste.

Famous Pad Thai. Thin rice noodles stir-fried with egg, tofu, crushed peanuts, and bean sprouts, with a sweet and sour appetizing seasoning.

Thai Pad Thai with Fresh Shrimp. The freshness of the shrimp enhances the overall flavor of the dish.

Rice noodles dry-fried with seafood and mixed vegetables, seasoned with a spicy and sour flavor. Dry and flavorful with every bite.

Wide rice noodles topped with a thick gravy (Rad Na), usually made with bean paste, with a savory and slightly sweet taste. Served with vegetables and sliced meat.

Seafood version of wet-fried rice noodles. Delicious seafood perfectly blended with a rich bean paste gravy.

Similar to Pad Kee Mao (Drunken Noodles), rice noodles stir-fried over high heat with minced meat, chili, and basil. Spicy and stimulating flavor.

World-famous Thai spicy and sour shrimp soup. The soup is bright red, a combination of sour, spicy, fresh, and sweet, with a rich aroma of spices.

Tom Kha Gai. Coconut milk-based chicken soup with galangal and lemongrass. Smooth and mellow taste, sweet with a hint of sour, mild spiciness.

Tender chicken served with fragrant rice cooked in chicken oil. Accompanied by a special Thai dipping sauce, simple yet delicious.

Sliced grilled pork neck served over white rice, drizzled with sauce. The pork neck is crispy and pairs excellently with rice.

Minced meat and basil leaves stir-fried directly with rice. Each grain of rice is distinct, with the aroma of minced meat and basil in every bite.

Rice stir-fried with pineapple chunks, raisins, cashews, and curry powder. Rich fruity aroma, sweet and sour taste.

Classic Pad Kra Pao. Spicy stir-fried minced meat with basil leaves, rich and spicy in flavor, it's one of Thailand's most popular rice dishes.

Fresh shrimp stir-fried with herbs and chili, served with white rice. The sweetness of the seafood perfectly combines with the spiciness of the herbs.

Thai-style fried rice, usually with onions, tomatoes, and Chinese broccoli. The rice is stir-fried dry, with a light soy sauce aroma.

Fried rice with sliced pork neck. The fat from the pork neck infuses the rice, making the fried rice more fragrant.

Rice stir-fried with abundant seafood toppings. Every bite is filled with the deliciousness of seafood.

A rice dish combining spicy minced meat and seafood. The sauce is rich and layered in flavor.

Rice stir-fried with Thai chili paste. Bright red in color, with a rich sweet and spicy flavor.

Thai black tea with lime juice. Deep red in color, with a sweet and sour taste and a unique spice aroma.

Orange-red Thai milk tea, with condensed milk and evaporated milk. Rich and smooth texture, perfectly balanced tea and milk aroma, with a higher sweetness.

Rich Thai coffee, typically with plenty of condensed milk and ice. A blend of bitter and sweet, invigorating.

Sweet drink made with dried longans, served with ice. Refreshingly sweet and hydrating, with real longan pieces.

A refreshing iced drink full of coconut flavor. Sweet and rich, with a tropical flair.

Soda water with fresh lime juice. Full of fizz, sour and refreshing, perfect for pairing with rich Thai dishes.

7-Up with salted lime. A mix of salty and sweet, thirst-quenching, a common drink in Hong Kong tea restaurants, possibly with a Thai twist here.

Cendol. An iced drink full of coconut milk and palm sugar syrup, with green jelly noodles (made from pandan leaves). Rich in flavor, sweet but not cloying.

Fresh young coconut, drink the coconut water directly. Naturally sweet and refreshing, you can also scoop out the tender coconut flesh.

Classic Thai dessert. Sweet ripe mango served with sweet sticky rice drizzled with coconut milk. Soft, sticky, sweet, can be served warm or cold.