Donita Thaifoods

A classic Thai salad made with shredded green papaya, chilies, garlic, fish sauce, lime juice, and peanuts. It offers a crisp texture and a signature balance of spicy, sour, sweet, and savory flavors.

A robust Northeastern Thai version of papaya salad featuring salted field crabs and fermented fish sauce (pla ra). The flavor is intense, salty, and pungent with a strong savory depth.

A salad similar to Som Tum but made with shredded green mango instead of papaya. It is tart and crunchy, dressed with a spicy lime and fish sauce dressing, often topped with peanuts.

Green papaya salad topped with wedges of salted duck egg. The creamy, salty yolk provides a rich contrast to the sharp, sour, and spicy dressing.

Papaya salad mixed or served with fine fermented rice noodles (khanom jeen). The noodles soak up the spicy dressing, making the dish more substantial and milder in heat.

A premium papaya salad featuring raw fresh shrimp and blood cockles. The seafood adds sweetness and a unique texture to the spicy, crunchy salad.

Papaya salad served with fresh blue crab. The crab meat is sweet and delicate, often served raw or lightly cured in the spicy salad dressing.

A mix of seafood such as shrimp and squid tossed with the green papaya salad. A refreshing and protein-rich variation of the classic dish.

A variation of Som Tum using sliced cucumber instead of papaya. It is juicier and crunchier, absorbing the spicy and sour dressing well.

A large platter of papaya salad loaded with premium seafood including shrimp, blue crab, and clams. A feast of textures and flavors for seafood lovers.

Papaya salad topped with shrimp. You can choose between raw 'fresh' shrimp, which are sweet and soft, or boiled shrimp for a firm, cooked texture.

Papaya salad tossed with blood cockles. The cockles are usually blanched, adding a distinct metallic sweetness and chewy texture to the salad.

Whole sea bass steamed in a hot and sour broth made from lime juice, garlic, and crushed chilies. A very popular Thai dish known for its fresh, zesty, and spicy flavor profile.

Whole sea bass steamed with soy sauce, ginger, and scallions. The flavor is savory, aromatic, and mild, highlighting the natural sweetness of the fish.

Steamed sea bass served with a side of steamed vegetables and a spicy Thai dipping sauce. A healthy option that allows you to control the spice level.

Sea bass cooked with glass noodles (mung bean vermicelli), herbs, and sauce. The noodles absorb the savory juices from the fish and seasonings.

Whole tilapia steamed with lime, garlic, and chilies. A spicy and sour dish similar to the sea bass version but using freshwater tilapia.

Whole red tilapia (Pla Tubtim) steamed in a spicy lime broth. Red tilapia has a slightly firmer texture and cleaner taste compared to regular tilapia.

Steamed tilapia served with assorted vegetables and a spicy dipping sauce on the side.

Whole red tilapia steamed with ginger, scallions, and soy sauce. A savory and non-spicy preparation.