Cafe Chilli QSNCC

Special Pad Thai using chewy Chan noodles stir-fried with our signature sauce. A perfectly balanced sweet and sour flavor. Served with fresh bean sprouts and lime.

Famous Korat-style stir-fried noodles with chewy, soft noodles, stir-fried in a rich sauce with a wok aroma. Slightly spicy.

A fusion Pad Thai with an Isan flavor profile, it's spicier and richer than regular Pad Thai. May include additional spicy seasonings for extra zest.

Fermented rice noodles stir-fried with seasoning. A unique dish with the smooth texture of fermented rice noodles combined with a flavorful sauce that penetrates the noodles.

Fresh whole sea bass, deep-fried until golden brown, crispy outside and tender inside. Served with our special dipping sauce or dressing.

Crab roe sticky rice, fragrant and rich, served with beautifully yellow turmeric-grilled chicken, fragrant with herbs. Complemented by a sweet and sour tamarind Jaew dipping sauce.

Sticky rice stir-fried with spicy Jaew, topped with tender grilled pork neck, fried garlic, and crispy pork cracklings. Served with Lao Jaew.

Fried rice with fragrant beef fat, served with premium grilled Australian wagyu beef. Cut through the richness and enhance the flavor with spicy Jaew Salsa.

Fragrant grilled catfish served over rice, with a tender, juicy fish fillet. Topped with Jaew Salsa, a perfect blend of Thai and Western flavors.

Hot steamed rice topped with grilled pork neck marinated in fragrant, savory Pla-ra sauce. Served with a sweet, sour, and spicy tamarind Jaew, enhancing the flavor of the grilled pork.

Crunchy lotus stem Som Tum with fresh shrimp and salted egg yolk. Seasoned with fragrant, savory fermented fish sauce. A popular dish with a rich, salty, and spicy flavor and diverse textures.

Som Tum with fermented rice noodles, salted crab, and fermented fish sauce. Authentic Isan flavor, rich and savory with fermented fish sauce. The fermented rice noodles absorb the dressing well.

Sweet and sour Som Tum, no fermented fish sauce. With dried shrimp and roasted peanuts. The papaya salad is crisp and refreshing, suitable for those who prefer mild spice.

Thai Som Tum with added salted egg for richness and saltiness. The sweet and sour taste contrasts with the salty richness of the egg yolk, creating a perfect balance.

Shredded unripe mango is used instead of papaya, providing a very sour taste. Served with small crispy fried fish for added crunch and saltiness.

Som Tum made with sweet corn instead of papaya. The sweet, crunchy corn pairs perfectly with the sweet, sour, and spicy dressing.

Luang Prabang style Som Tum. Thinly sliced papaya, with shrimp paste and fermented fish sauce. A uniquely rich flavor.

Spicy Som Tum with fermented fish sauce and salted crab. Fragrant with fermented fish sauce, with a salty, spicy, and savory taste in the authentic Isan style.

Som Tum with fresh blue crab, naturally sweet. Mixed with spicy Som Tum dressing. The sweetness of the crab meat balances the spicy and sour flavors.

A pairing of sweet and sour Thai Som Tum served with crispy fried sticky rice balls. A perfect combination.

A fusion Som Tum with creamy avocado, enhanced with roasted peanuts and cashew nuts. A novel yet healthy and delicious taste.

Minced pork larb formed into balls and deep-fried until crispy outside and tender inside. Fragrant with larb herbs including roasted rice powder, chili flakes, and basil.

Cooked minced pork seasoned with complete larb ingredients: fragrant roasted rice powder, chili flakes, lime, and fish sauce. Sour, salty, and spicy taste.

Diced salmon seasoned with Thai larb spices and Western ingredients. A zesty flavor that contrasts with the richness of the salmon.

Fermented rice noodles salad with larb seasoning, including roasted rice powder and chili flakes. Soft fermented rice noodles tossed with fragrant larb herbs.

Crispy fried baby back ribs coated in a delicious herbal sauce. Crispy, chewy, and rich in flavor, perfect as a snack.

Sliced grilled pork neck, seasoned in a Nam Tok style with spicy chili powder, roasted rice powder, and fresh herbs.

Premium Australian beef, grilled to perfection, made into Nam Tok with a spicy Isan flavor. Tender and juicy beef combined with spicy Isan flavors.

Grilled ox tongue, tender and chewy, seasoned with Nam Tok dressing. The springy texture of the ox tongue complements the spicy seasoning.

Clear spicy and sour Tom Saap soup with large, tender pork balls. A refreshing hot broth, fragrant with Thai herbs.

A fusion of wontons and Tom Saap soup, featuring both wontons and crunchy baby back ribs in a spicy Tom Saap broth.

Spicy Tom Saap soup with tender baby back ribs. The broth is fragrant with roasted chili and fresh lime, with a satisfying spicy flavor.

Spicy free-range chicken Tom Yum, with Som Poi for a unique, mellow sourness and fragrant herbs.

A rich Isan soup (Gaeng Lao) with 'Htet Tob' mushrooms (Htet Phor), which are crispy on the outside and soft on the inside, bursting in the mouth. Fragrant with Yanang leaves and fermented fish sauce.

Isan bamboo shoot soup with young shoots, naturally sweet. The soup is rich with ground rice and fermented fish sauce.

Steamed free-range chicken with herbs, tender and juicy. Seasoned to a mellow saltiness, fragrant with local herbs. A local dish from Loei province.

A special Som Tum with a unique flavor from Loei province, seasoned intensely in the local style.

Chicken marinated with turmeric and grilled with Madan wood, which imparts a smoky aroma and a slight sourness that seeps into the meat. A local wisdom from Sisaket.

Isan style mackerel paste. Grilled mackerel pounded with herbs, seasoned with fermented fish sauce. Served with fresh vegetables and sticky rice.

Naturally fermented carp, deep-fried until golden brown. The fish has a mellow sour taste, fragrant with herbs. Served with chili and shallots.

Delicious duck larb, Yasothon style. Coarsely chopped duck meat, stir-fried until dry, seasoned with roasted chili and herbs. No gamey smell.

Shredded bamboo shoots boiled with Yanang leaves, seasoned as an Isan soup (similar to a salad). With roasted rice powder, sesame seeds, and herbs. Savory with fermented fish sauce and fragrant with Yanang leaves.

Grilled pork fermented sausage wrapped in wild betel leaves, grilled until fragrant. The sourness of the sausage contrasts perfectly with the slight astringency of the leaves, making it a great appetizer.

Spicy salad with red ant eggs. Red ant eggs have a natural sweetness and richness. Seasoned with fermented fish sauce and roasted rice powder. A seasonal delicacy.

Free-range chicken marinated with herbs and steamed using a traditional method (using a double boiler). This makes the chicken tender and infused with the aroma of herbs.

Specially selected Kalasin catfish, grilled over low charcoal heat until fragrant. Tender, marbled flesh, served with a delicious Lao Jaew.

A fusion Som Tum combining Thai and Lao styles. Sweet, sour, and savory with fermented fish sauce. Includes high-quality Vietnamese sausage for added texture.

A hearty minced pork larb with cooked pork and offal, seasoned with roasted rice powder and chili flakes, fragrant with herbs.

Boiled or grilled eggplant pounded and seasoned as an Isan soup, with fermented fish sauce and roasted herbs. A savory taste served with fresh vegetables.

Fried rice balls mixed with sour pork sausage, seasoned with chili and dressing. Served with wild betel leaves and fresh vegetables.

Spicy Tom Yum with Snakehead Fish, enhanced with roasted eggplant chili paste in the broth for a rich, creamy, and perfectly spicy-sour flavor.