An An Lao

High-quality abalone braised in a rich, mellow red sauce with the aroma of seasonings and Chinese wine. The abalone has a tender, chewy texture and is often served with iceberg lettuce or young greens.

Shark's fin soup braised in red sauce until thickened. The rich, mellow broth is served hot with bean sprouts and cilantro. A popular dish for banquets.

Whole sea bass deep-fried until golden brown, drizzled with a savory and sweet fish sauce. The fish is flaky and white, crispy on the outside and tender on the inside.

The restaurant's signature prawn salad. Crispy fried prawns tossed in a mellow creamy dressing, served with fresh fruits and vegetables. A refreshing appetizer.

Soft tofu lightly fried, then coated in a rich red sauce with minced pork and shrimp. Savory, sweet, and smooth, easy to eat.

Goose webs braised in a special five-spice sauce until tender in a clay pot, served with chewy egg noodles that have absorbed the sauce's flavor.

Tender chicken steeped in Chinese wine until fragrant, served with crunchy jellyfish seasoned with sesame oil. A popular cold appetizer.

Chicken marinated with spices, wrapped in pandan leaves, and deep-fried until cooked. The aroma of pandan leaves enhances the flavor. The chicken is tender, juicy, and has a sweet and savory taste.

Large river prawns grilled over charcoal until perfectly cooked. The prawn heads are rich with orange roe, and the flesh is firm, springy, and sweet. Served with a spicy seafood dipping sauce.

Whole mud crab stir-fried in a rich curry powder sauce, with added egg and milk for creaminess. Aromatic spices blend well with the sweet crab meat.

Pork ribs marinated with spices and smoked until fragrant. The meat is tender and falls off the bone, with a mellow flavor and charcoal aroma.

Clear or creamy Tom Yum soup with large river prawns, packed with Thai herbs like galangal, lemongrass, and kaffir lime leaves. A perfectly balanced sour and spicy flavor.

Fish head soup with fried taro, served piping hot in a clay pot. The sweet, fragrant broth is made from simmering fish heads, and the fluffy taro makes the soup rich and mellow.

Soft, chewy rice noodle sheets filled with pork and other ingredients, drizzled with a savory soy sauce and topped with fried garlic. A delightful snack.

Betong chicken, known for its firm meat and golden crispy skin, is steamed to perfection and drizzled with seasoned soy sauce. Fragrant with sesame oil and fried garlic.

Crispy fresh water cress stir-fried over high heat with oyster sauce. A savory and sweet, mellow flavor with a wok aroma, perfect for cutting through the richness of main dishes.

Pork belly braised until meltingly tender, layered with fried taro. Seasoned with fermented bean curd sauce and Chinese spices. Rich flavor with mellow taro.

Pork belly braised until melt-in-your-mouth tender, layered with dried pickled vegetables. The savory sweetness of the pork perfectly complements the sourness of the pickled vegetables.

Fresh, springy prawns stir-fried in a delicious X.O. sauce made from dried seafood and spices. Rich flavor with the aroma of dried scallops and chili paste.

Large fish head stir-fried with spicy Southern Thai curry paste (red or yellow curry). A bold, spicy flavor with aromatic herbs that effectively removes any fishiness.

Chewy, tender Hong Kong-style dry-fried egg noodles with honey-glazed BBQ pork and various vegetables. A wok aroma and mellow flavor.

Tender beef marinated and stir-fried in a rich red sauce, served on a hot plate. The sizzling sound and aroma are enticing, with a perfectly balanced savory and sweet flavor.

Crispy fresh green beans stir-fried over high heat with minced pork and Shanghai chili. Savory and spicy with an aroma of chili and spices, a flavorful vegetable dish.

Plump stink beans stir-fried with fragrant shrimp paste, fresh shrimp, and minced pork. A savory and spicy Southern Thai style dish, with the aroma of shrimp paste and stink beans.

Whole mud crab stir-fried in a special X.O. sauce. The rich flavor penetrates the crab meat, with an aroma of spices and dried seafood from the sauce ingredients.

Diced tofu deep-fried until golden, then stir-fried with fresh chili, minced garlic, and salt. Salty, spicy, and savory, perfect as a snack or with rice.

Hong Kong-style seasoned pickled chayote tendrils. Sour, sweet, and salty with a crunchy texture, served to cut through richness or as a side dish.

Salt-roasted ginkgo nuts, shelled and eaten. Salty, rich, and chewy with a pan-roasted aroma, a delightful snack.