Yummy House

Traditional Thai sweet, sour, and spicy soup. The broth is infused with lemongrass, galangal, and kaffir lime leaves, offering an intense citrus aroma. Contains fresh shrimp.

Creamy and sweet coconut milk-based soup. Flavored with galangal and lemongrass, this dish offers a delicate balance between sweetness and tanginess. Served with chicken and mushrooms.

Crispy fried imperial rolls. Stuffed with a mixture of meat (chicken or pork) and vegetables. To be enjoyed wrapped in a lettuce leaf with fresh herbs.

Marinated meat skewers grilled over charcoal. Served with a creamy and rich peanut sauce. A Thai street food classic.

Spicy Thai beef salad. Grilled beef is thinly sliced and mixed with fresh herbs, lime, and chili. Fresh, spicy, and tangy flavors.

Fresh and aromatic shrimp salad. Generously seasoned with lemongrass, mint, and other Thai herbs. A light and fragrant dish.

Minced chicken salad from northeastern Thailand. Seasoned with toasted rice powder, lime, chili, and fresh herbs. Unique texture and spicy taste.

Famous pounded green papaya salad. Crunchy mix of papaya, green beans, tomatoes, and peanuts in a sweet, sour, and spicy dressing. Served here with shrimp.

Fried fish cakes mixed with red curry paste and green beans. Soft and slightly chewy texture. Often served with cucumber sauce.

Whole marinated shrimp wrapped in a crispy spring roll wrapper, then fried. A golden and savory appetizer.

Grilled Northern Thai-style pork sausage. Very fragrant due to the generous addition of herbs like lemongrass and kaffir lime. Rich and spicy flavor.

Classic steamed dumplings with translucent rice dough. Filled with a delicate shrimp filling. Tender and light texture.

Small steamed dumplings, open at the top, filled with seasoned minced pork. Served hot, often accompanied by soy or chili sauce.

Thai green curry, known for its spiciness and vibrant color. Cooked in creamy coconut milk with Thai eggplants and sweet basil. Choice of chicken or beef.

Shrimp version of the famous Thai green curry. Rich coconut milk sauce and spicy green curry paste. Served with crunchy vegetables.

Moderately spicy red curry made from dried red chilies. Cooked with tender chicken and bamboo shoots for a crunchy texture. Rich and flavorful.

Thailand's most famous stir-fried noodle dish. Rice noodles prepared with a sweet and sour tamarind sauce, chicken, eggs, and crushed peanuts.

Shrimp version of the classic Pad Thai. Wok-fried rice noodles offering a mix of sweet, savory, and sour flavors.

Wide rice noodles stir-fried in black soy sauce. Slightly caramelized and salty taste, cooked with green vegetables (like Chinese broccoli), egg, and chicken.

Classic Thai-style fried rice. Stir-fried in a wok with chicken, eggs, onions, and soy sauce. Simple and comforting.

Flavorful fried rice with crab meat. Lightly stir-fried to preserve the delicate crab flavor, often served with lime.

Tropical fried rice with shrimp and pineapple chunks. The pineapple adds a sweet and sour touch that pairs well with the yellow curry often used in this dish.

Stir-fry of minced or sliced meat with plenty of Thai holy basil (Ka Pao), garlic, and chili. Very fragrant and spicy taste.

Shrimp quickly stir-fried in a wok with Thai basil, garlic, and chili. An aromatic and spicy dish.

Spicy stir-fried beef with fresh chilies. Enhanced with Thai eggplants and other crunchy vegetables for a texture-rich dish.

Chicken stir-fried with crunchy cashews. Cooked with a slightly sweet and savory sauce, vegetables, and sometimes mild dried chilies.

Sweet and savory dish combining fried chicken and fresh pineapple. Served with a fruity sauce that coats the ingredients.

Healthy and aromatic stir-fry featuring fresh julienned ginger. Cooked with meat (beef or chicken), black mushrooms, and onions.

Tender scallops stir-fried in a creamy yellow curry sauce. Often prepared with egg, celery, and onions.

White fish fillet cooked in an aromatic yellow curry sauce. Mild and slightly spicy flavor.

Classic beef stir-fried in oyster sauce. Savory and salty brown sauce coats the meat, onions, and crunchy bell peppers.

Fish mousse curry steamed in a banana leaf. Tender, flan-like texture, flavored with coconut milk and red curry paste.

Beef Panang curry, richer, sweeter, and creamier than red or green curries. Thick sauce with peanut and kaffir lime flavor.

Vegetarian version of crispy spring rolls. Stuffed only with shredded vegetables and vermicelli. Served with salad and herbs.

Mild and tangy vegetarian coconut soup. Fresh mushrooms replace meat in this aromatic broth with galangal and lemongrass.

Spicy and sour soup without meat. A clear broth filled with various vegetables and flavored with classic Thai herbs.

Classic vegetarian green papaya salad. Fresh, crunchy, and tangy with a lime and chili dressing.

Simple and flavorful vegetarian fried rice. Stir-fried in a wok with an assortment of seasonal vegetables.

Stir-fried vegetable mix with whole cashews. A dish rich in textures, coated in a savory sauce.

Flavorful and colorful exotic fried rice without meat. Pineapple and raisins add a sweet note that contrasts with the vegetables and cashews.

Vietnamese salad of warm rice vermicelli. Topped with sautéed beef, raw vegetables, peanuts, and fried onions. Served with a nuoc-mâm sauce.

Meat-free version of Bo Bun. Rice vermicelli with an abundance of fresh vegetables, herbs, and crunchy toppings.

Traditional fish curry served over rice vermicelli (Kanom Jeen). The sauce is rich and creamy, prepared with flaked fish and spices.

Rice vermicelli dish accompanied by chicken green curry. A popular combination in Thailand, offering a fragrant and spicy sauce.

Stewed dish served in a pot, consisting of prawns and vermicelli. Often seasoned with ginger, pepper, and soy sauce, infusing the noodles with flavor.

Whole fish (Sea Bass) steamed and served hot. Usually seasoned with a light sauce of lime, garlic, and chili to enhance the freshness of the fish.

Famous grilled beef dish (Crying Tiger). Tender marinated meat served with a very spicy 'Nam Jim Jaew' sauce made from tamarind and dried chili.

Comforting noodle soup topped with elastic and flavorful beef meatballs. Rich and aromatic broth.

Light noodle soup with fish balls. Clear and delicate broth, perfect for a light meal.

Noodle soup served with slices of roasted meat (pork or duck). The meat adds a sweet and savory flavor to the broth.

Steamed Thai jasmine rice. Long, fragrant grains, an ideal accompaniment to saucy dishes.

Traditional sticky rice served in a small bamboo basket. Traditionally eaten with fingers by forming small balls.

Egg noodles simply stir-fried with vegetables. Can be served as a side dish or a light meal.

Soft or crunchy Asian confection with sesame seeds. Sweet and fragrant.

Ginger pieces cooked in sugar. Intense spicy and sweet flavor, ideal for digestion.

White and juicy tropical fruits served in a sweet syrup. Refreshing and fragrant.

Mixture of cut seasonal fruits. A light and vitamin-rich end to the meal.

Slices of ripe and sweet mango. Exotic fruit with tender, orange flesh.

Two scoops of ice cream or sorbet of your choice.

Warm sticky rice balls filled with a sweet paste (often soy or cream), sprinkled with shredded coconut.

Banana cooked in hot sweet coconut milk. A classic Thai dessert, sweet and comforting.

Thai flan made from eggs, coconut milk, and palm sugar. Dense texture and caramelized flavor, often topped with crispy fried onions.

The famous Mango Sticky Rice. Sweet coconut milk sticky rice served with slices of fresh mango. An unmissable delight.