Arno's Narathiwat 15

A long, flat cut of beef prized for its flavor rather than tenderness. It has a strong, beefy taste. Best cooked quickly over high heat.

A flavorful cut of beef that hangs from the diaphragm. It has a coarse texture and intense meatiness. Often called 'butcher's steak' because butchers would keep it for themselves.

Also known as flap steak, this cut is similar to flank or skirt steak. It has a loose grain and takes marinades well. Offers a rich, robust beef flavor.

The most tender cut of beef, lean and succulent. It has a mild butter-like texture. Best served rare to medium-rare to preserve its softness.

A popular cut from the rear back of the cow. It balances tenderness with a good amount of fat marbling. Flavorful and juicy when grilled.

A rich, juicy steak from the rib section with heavy marbling. The fat renders down during cooking to create intense flavor. Highly prized by steak lovers.

A steak cut from the short loin, known for its firm texture and full flavor. It has a strip of fat along one side. Served on the bone for extra moisture and taste.

Essentially a ribeye steak with the entire rib bone left intact. The long bone makes for a dramatic presentation. Richly marbled, tender, and very flavorful.

A large steak from the short loin containing both the strip steak and a large portion of tenderloin, separated by a T-shaped bone. Offers two different textures and flavors in one steak.

A small, round muscle from the leg, also known as the pear steak. It is lean and quick-cooking. Best served rare to maintain tenderness.

A special cut selected by the butcher, often a hanger or similar flavorful cut. Known for its rich, intense beefy taste.

Slices of bread topped with garlic butter and herbs, then toasted until golden and crispy. A classic savory appetizer.

Roasted cashew nuts tossed with dried chili peppers. Crunchy, nutty, and slightly spicy. Perfect as a snack with drinks.

Shrimp coated in a light batter and deep-fried until crispy. Served with a zesty wasabi cream sauce for dipping.

Small savory meatballs simmered in a rich tomato sauce. Juicy and flavorful, served as a bite-sized appetizer.

Baby clams baked in garlic and herb butter, similar to the French preparation for snails. Rich, buttery, and aromatic.

Fried chicken wings coated in a special house sauce. Crispy skin with juicy meat inside. Savory and likely tangy or slightly spicy.

Rings of squid battered and fried until golden crisp. Accompanied by dried shrimp for extra umami. Served with creamy tartar sauce.

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Served with salad and balsamic.

A platter featuring a variety of European-style sausages. Includes spicy Merguez and cheesy chicken sausages. Served with fries and dipping sauces.

A smooth soup made from fresh tomatoes and onions, seasoned with basil and olive oil. Tangy, savory, and comforting.

A creamy mushroom soup infused with the earthy aroma of black truffles. Contains shiitake mushrooms and potatoes for body. Rich and aromatic.

A smooth, creamy soup made from lobster stock. It has a rich seafood flavor and velvety texture. A luxurious starter.

A simple salad with fresh mixed greens and tomatoes. Dressed with a tangy balsamic vinaigrette. Light and refreshing.

A signature salad featuring mixed greens, bell peppers, and other vegetables like artichokes. Served with balsamic dressing. flavorful and textured.

Classic Caesar salad with crisp romaine lettuce, bacon, and croutons. Topped with grilled chicken breast and savory dressing. Includes anchovies and boiled egg.

A salad featuring Japanese octopus (Tako) with mixed greens and orange slices. Dressed with a savory soy-sesame vinaigrette. Fresh, crunchy, and slightly nutty.

A salad featuring two types of smoked duck breast. Served with greens, zucchini, and oranges. The dressing is a sweet and tangy orange honey vinaigrette.

Fried soft shell crab served over a bed of mixed greens and pumpkin. Dressed with creamy Japanese mayonnaise. Crispy, savory, and rich.

Fresh arugula (rocket) leaves with avocado and cherry tomatoes. Topped with crispy parmesan cheese wafers. Peppery, creamy, and savory flavors.

A dry-aged beef burger topped with crispy bacon and sweet caramelized onions. Includes fresh tomatoes and lettuce. A classic American-style burger.

A double-patty version of the Californian burger. Features two dry-aged beef patties, bacon, and caramelized onions. A hearty meal for big appetites.

A burger featuring two beef patties and a mix of cheddar and feta cheese. Topped with bacon and onions, served with cooling Tzatziki sauce. Rich and savory with a Mediterranean twist.

A gourmet burger with dry-aged beef and savory toppings. Features onion chutney cooked in port wine and sautéed mushrooms. Rich, sweet, and earthy flavors.

A burger made with spiced ground lamb instead of beef. Marinated with Moroccan spices for a fragrant and slightly spicy flavor. Juicy and aromatic.

A luxurious burger topped with a slice of foie gras (duck liver). The rich liver complements the dry-aged beef patty. Decadent and savory.

A meat-free burger featuring a large Portobello mushroom cap. Topped with vegetables and creamy avocado sauce. Savory and satisfying.

A burger designed for meat lovers. Likely features a substantial dry-aged beef patty with minimal fuss. Focuses on the quality of the beef.

A classic double cheeseburger style with two dry-aged beef patties. Loaded with bacon and caramelized onions. Juicy and filling.

A sandwich filled with sliced dry-aged sirloin steak. Flavored with cognac and topped with peppers, onions, and cheese. Served on crusty ciabatta bread.

A chicken egg fried in hot oil until the edges are crispy and browned. The yolk is usually left runny. A common side dish in Thai cuisine.

Steamed fragrant Thai jasmine rice. Soft, fluffy, and aromatic. A staple accompaniment for savory dishes.

Fresh corn on the cob, grilled until charred and sweet. Simple and smoky.

Classic deep-fried potato strips. Crispy on the outside and soft inside. Lightly salted.

Spiral-shaped seasoned fries. Crunchy and fun to eat. Often seasoned with paprika or mild spices.

Potatoes boiled and mashed until smooth. Creamy and buttery side dish.

Spinach leaves cooked in a rich, garlicky cream sauce. Soft and savory. Pairs well with steak.

Very thin, straw-like potato strips deep-fried until extremely crispy. A French-style potato garnish.

Chunks or wedges of potato fried until golden and crispy. Rustic and hearty.

A medley of fresh vegetables pan-fried lightly in olive oil with garlic and onions. Healthy and flavorful.

Large onion rings battered and deep-fried. Crispy coating with sweet, soft onion inside.

Sliced potatoes cooked in duck fat (typically) with garlic. This version includes bacon for extra smokiness. Rich and savory.

Mushrooms pan-fried with sweet, slow-cooked onions. Earthy and aromatic.

Fresh asparagus spears wrapped in bacon and grilled or roasted. The salty bacon complements the vegetal asparagus.

A tangy, sweet, and smoky sauce. Thick and reddish-brown.

A signature spicy sauce, likely mayonnaise-based. Creamy with a kick of heat.

A creamy sauce made with crushed peppercorns. Savory with a mild spicy heat.

A traditional Thai dipping sauce (Jim Jaew) made with dried chili, fish sauce, lime, and toasted rice powder. Spicy, sour, and salty.

A rich sauce made by reducing red wine with stock. Deep flavor that pairs perfectly with beef.

A creamy sauce filled with chopped mushrooms. Earthy and smooth.

A luxurious sauce infused with truffle flavor. Aromatic and rich.

Macaroni pasta baked in a cheese sauce with bits of ham. Topped with more cheese and browned until bubbly. Comfort food classic.

Spinach cooked and covered in a blend of melted cheeses. Creamy and savory.

Cauliflower florets baked in a cheese sauce (cauliflower cheese). Soft vegetables with a rich topping.

A French dish of sliced potatoes baked in cream and milk. Often topped with cheese and garlic. Rich, tender, and creamy.