spicy crisped catfish flakes with prik king seasonings and fried cashews (bplah doog foo pad prik king)
leaf-wrapped hot & sour mackeral salad with ginger, lime, chillies and toasted coconut (miang bplah too)
crisp-fried cha-om (an herb) topped with seafood sauce (yum cha-om gkrawb)
crisped-fried softshell crab with chillies and holy basil (bpoo nim pad gkrapao gkrawb)
hot & sour shrimp salad with mint and lemon grass (plah gkoong)
curried fish mousse steamed in kanom krok pan (haw moek kanom krok)
crispy fried duck with sweet plum and sesame sauce (bped ron)
hot & sour dry rice noodles with seafood dumplings (gkuay dtiow senlek loogchin dtom yum haeng)
salted crab coconut dip for vegetables (loen bpoo kem)
massamun beef tongue curry with roti fried bread (gkaeng massaman lin wua lae roh-dtee)
hot & sour roasted eggplant salad (yum makeua yao pao)
stir-fried cuttlefish with chillies and aromatic herbs (bplah meuk pad chah)
winged bean salad topped with crisped shallots (yum tua poo)
stir-fried pork and long beans with prik king chilli paste (pad prik king moo)
panaeng beef curry (panaeng neua)
spicy southern-style dry curry with chicken and vegetables (gkaeng kua gkai bpak dtai)
bitter melong and shrimp curry (gkaeng awm mara gkoong)
stir-fried crab with yellow curry and roasted chilli sauce (bpoo pad pong gkaree)
crispy fried fish topped with choo choo curry sauce (choo chee bplah gkapong tawd)
stewed duck soup noodles (gkuay dtiow bped)
pork satay with peanut sauce and cucumber relish (moo sa-dteh)
spicy sour curry with fried cha-om and shrimp (gkaeng som gkoong cha-om gkrawb)
Sukhothai-style hot & sour noodles with roast pork (gkuay dtiow borahn Sukhothai)
northern-style curry noodles with accompaniments (kao soi)
northern sour sausage stir-fried with pickled garlic, chillies and peanuts (naem pad gkratiem toen)
peppery vegetable soup with shrimp, loofah squash and lemon basil (gkaeng liang)
stir-fried fresh shitake mushrooms and snap peas with oyster sauce (hed hom sod pad nahm mun hoi)
stir-fried bittter melon with eggs (mara pad kai)
crispy fried fish with garlic and pepper (bplah tawd gkratiem priktai)
crisp-fried turmeric chicken with sweet-sour dipping sauce (gkai tawd kamin)
hot & sour salad of dtum leung greens (yum pak dtum leung)
hot & sour pork and mint salad (yum moo saranae)
fried snakehead fish with sour green mango sauce (bplah chon daed diow)
breakfast bowl of pork congee (joek moo)
batter-fried dtum leung greens with sweet & sour roasted chilli and seafood sauce (yum dtum leung gkrawb)
fried sour pork ribs with accompaniments (naem seekrohng tawd)
hot & sour Pai river fish salad (lahb bplah nahm bpai)
panaeng chicken curry (panaeng gkai)
stir-fried cauliflower and shrimp with oyster sauce (dtawk gkalum pad nahm mun hoi sai gkoong)
crisp-fried stuffed pigs feet (kah moo yad sai tawd)
fried spicy stuffed fish sausage (sai oa bplah)
Yunnanese stewed pork belly with preserved vegetable (moo pun bpee)
Yunnanese-style stewed pork leg (kah moo Yunnan)
fresh tea leaf salad (yum bai chah)
breakfast of fried egg with Vietnamese sausages and sausage roll (kai gata gkap kanom bpang saigkrawk)
charcoal-grilled pork with hot & sour chilli sauce (moo yahng nahm jim)
crispy spring rolls (bpaw bpieh tawd)
fresh-made green curry with fresh kanom jeen rice noodles (kanom jeen gkaeng kiow wahn)
savory fried Chinese donuts with black sesame seeds (bpah tong gkoh)
Muslim yellow rice with chicken, sweet-sour chilli sauce, cucumber relish and soup (kao moek gkai)
fried snakehead fish and vegetables in spicy sour curry sauce (gkaeng som bplah chon tawd gkrawb)
hot & sour pennywort leaf salad (yum bua boek)
roast duck Comedara-style (bped yahng eeliang kumdara)
northern hot & sour mixed fruit salad (dtam ponlamai)
spicy northern pork sausage with accompaniments (sai oa)
spicy northern chopped pork and tomato dip with vegetables (nahm prik ong)
spicy northern green chilli dip with vegetables (nahm prik nuum)
northern hunglay pork curry (gkaeng hunglay)
neem flower buds with sweet tamarind sauce (sadao nahm bplah wahn)
grilled catfish served wtih bitter neem buds and sweet tamarind sauce (bplah doog yahng sadao nahm bplah wahn)
northern fried sour sausage (naem tawd)
spicy hot northern vegetable curry with kae flower buds and chicken (gkaeng kae gkai)
spicy stir-fried roast duck with basil over rice (pad gkrapao bped rahd kao)
stir-fried morning glory with garlic and chillies (pak boong fai daeng)
crisp-fried fish topped with hot & sour salad of green mango, aromatic herbs and cashews (bplah chon borahn)
banana blossom salad (yum hua bplee)
curried fish mousse in banana leaf cup (haw moek bplah)
spicy fried featherback fish cakes (tawd mun bplah gkrai)
mixed seafood curry steamed in young coconut (haw moek maprao awn)
stir-fried Asian broccoli with oyster sauce (pad kanah nahm mun hoi)
hot & sour salad of crispy baby clams and peanuts (yum gkaysawn hoi)
salt-baked prawns (gkoong ohb gkleua)
fried single-sun squid with sweet-sour sauce (meuk daed diow)
fried grouper topped with three-flavored sauce (bplah gkao sahm rod)
shelled crab meat stir-fried with chillies and holy basil (neua bpoo pad gkrapao)
stir-fried mixed vegetables with oyster sauce (pad pak ruam)
spicy southern beef salad with fried shallots and kaffir lime leaves
diced fried fish with herbs and seasonings (bplah samunplai)
roast duck red curry (gkaeng ped bped yahng)
stir-fried pak miang greens with eggs (pak miang pad kai)
hot & sour bean thread salad (yum woon sen)
chicken red curry (gkaeng ped gkai)
stir-fried ferns with shrimp and oyster sauce (pak gkood pad nahm mun hoi sai gkoong)
breakfast bowl of chopped pork congee (kao dtom moo sahp)
breakfast fruit plate
roti fried bread (roh-dtee)
massaman curry with roti (roh-dtee gkaeng)
stuffed roti (roh-dtee mataba)
crisp-fried pink tilapia (bplah tubtim tawd)
spicy southern sour curry with fish and pickled bamboo shoots (gkaeng som bplah nawmai dawng)
spicy roast pork salad with mint and toasted rice (moo nahm dtok)
crispy-fried pink tilapia topped with hot & sour green papaya salad and cashews (som dtam bplah tubtim gkrawb)
sticky rice flour balls stuffed with black sesame paste in warm sweet ginger broth (bua loy nahm king)
breakfast plate of green curry and stir-fried greens over fresh kanom jeen rice noodles (kanom jeen rahd gkaeng kiow wahn pad pak)
southern rice salad (kao yum bpak dtai)
rice custard squares in coconut sauce topped with toasted mung beans
bean thread noodles baked wtih shrimp and seasonings (gkoong ohb woon sen)
spicy northeast-style chopped chicken salad with mint (lahb gkai)
whole sea perch poached in salted plum sauce (bpae-sak bplah gkapong)
fresh rice noodles stir-fried with Asian broccoli and egg (pad si-ew gkai)
crisp-fried stewed pork leg (kah moo tawd)
hot & sour salad of crisped catfish flakes, cashews and sour green mango (yum bplah doog foo)
prawns in choo chee curry sauce (choo chee gkoong)
stir-fried crab with black peper sauce (bpoo pad priktai dum)
stir-fried tube clams with chillies and basil (hoi lawd pad prik gkrapao)
lunch box of massaman beef curry with sweet potato (gkaeng massaman neua)
hot & sour mixed seafood salad (lahb talay)
pak wahn greens cooked in fresh coconut milk with shrimp (pak wahn dtom gkati)
crisp-fried turmeric catfish (bplah doog tawd kamin)
spicy southern sour curry with fish and coconut shoots (gkaeng som bplah gkapong yawd maprao awn)
southern winged bean and pomelo salad (yum tua poo)
shelled crab meat stir-fried in yellow curry sauce (neua bpoo pad pong gkaree)
steamed whole baramundi with chilli-lime sauce (bplah gkapong neung manao)
