100 มหาเศรษฐ์

Grilled beef tongue that has been dry-aged to concentrate the flavor. The texture is unique—tender yet with a pleasant chew. Served with a tart and spicy vinegar dip and fresh herbs.

A playful twist on a hot dog featuring Sai Oua, a Northern Thai herbal pork sausage rich in lemongrass and spices. Topped with a spicy green chili jam (Nam Prik Num). Savory, spicy, and aromatic.

Grilled bavette (flank steak) served with seablite, a local salty vegetable, cooked in rich coconut cream. A combination of savory beef, creamy sweetness, and a hint of saltiness from the greens.

Sun-dried beef that is grilled and pounded until fibrous and tender. Seasoned with aromatic galangal and chili. A chewy, savory snack that pairs perfectly with sticky rice.

Pork intestines prepared in a multi-step process to ensure crispiness without excess grease. Crunchy on the outside and slightly chewy inside. Dipped in a sweet and spicy sauce.

Deep-fried pork belly chunks, savory and fatty. The highlight is the traditional dip made with Mang Da (giant water bug), which adds a unique, floral pheromone aroma, alongside fermented fish sauce (Pla-ra).

An Isan-style raw beef dish, similar to sashmi or carpaccio. Served with a dipping sauce containing bile, which adds a distinct bitterness revered in local cuisine. Soft texture with fresh meat flavor.

Fried chicken seasoned with Makwaen (prickly ash), a Northern Thai spice similar to Sichuan peppercorn. It offers a unique citrusy aroma and a mild numbing sensation.

A vibrant salad combining sweet pineapple and briny blood cockles. Dressed with a funky, savory fermented fish sauce (Pla-ra). A mix of sweet, salty, and spicy flavors.

A variation of papaya salad influenced by Burmese cuisine. It uses garlic oil and chickpea powder for a nutty richness, topped with crunchy pig ears for texture.

A spicy herbal salad featuring grilled pig's heart. Tossed with fragrant herbs like coriander, sawtooth coriander, and dill in a zesty lime and chili dressing. Chewy and aromatic.

A dipping dish made from roasted eggplant pounded with chili, fermented fish sauce (plara), and mackerel flesh. Served with crispy fried pork belly to dip. Spicy, savory, and soft.

Luang Prabang-style papaya salad featuring wide, flat slices of papaya. The dressing is dark, rich, and pungent with fermented fish sauce and crab paste. Very savory and spicy.

High-quality Wagyu beef liver grilled on a skewer. Rich, creamy, and distinctively metallic in flavor. Served with Jaew, a spicy dried chili dipping sauce.

Grilled duck hearts that have been brined for saltiness. Served with a Thai-style Chimichurri sauce rich in herbs. Texture is firm and chewy with a savory meat taste.

Classic Thai grilled pork (Moo Ping). Marinated shoulder meat is skewered and grilled until slightly charred and tender. Sweet and savory flavor profile.

Chicken wings deboned and stuffed with a mixture similar to Isan sour sausage (fermented rice and pork/garlic). Grilled to create a crispy skin and a sour, savory filling.

Skewered beef sirloin marinated and grilled. Juicy and flavorful meat served with a spicy and sour tamarind dipping sauce (Jaew).