Krua Khun Yin Ratchada 32

Spicy soup made with oxtail or pig's head, simmered until tender. Rich and intense flavor, fragrant with herbs. Chewy texture from tendons and skin.

Clear boiled pork rib soup. Seasoned with naturally sour vegetables such as pickled mustard greens or mung bean leaves for a mellow sour taste. Soothing when hot.

Central Thai Sour Curry. Clear broth, contains ginger and shrimp paste. Sour taste from tamarind paste, followed by sweet and salty. Refreshing ginger aroma.

Clear Boiled Local Chicken Soup. Turmeric is added for a beautiful yellow color and aroma, or young tamarind leaves are added for sourness. Refreshing taste, soothing when hot.

Fresh mackerel boiled in broth with young tamarind leaves. Sour taste from tamarind leaves, effectively removes fishiness. Broth is fragrant with herbs.

Popular Thai dish. Spicy, sour, and salty taste, a full spectrum of flavors. Fragrant with lemongrass, kaffir lime leaves, and fresh chilies.

Boiled Mackerel with Pickled Mustard Greens Brine. Unique sour and salty taste. Crispy pickled mustard greens.

Squid boiled in sweet and salty sauce. Dark broth with a caramelized sugar aroma. Tender, non-chewy squid.

Coconut curry with mackerel and water mimosa. Sweet and creamy coconut milk with a slight sourness. The crispy and soft water mimosa absorbs the curry.

Coconut milk stew with fresh shrimp and Southern local vegetables (Melientha Suavis or Water Fern). Creamy and salty taste, fragrant with coconut milk and shrimp paste.

Spicy clear soup with pepper. Contains various vegetables such as zucchini, pumpkin, ivy gourd, and fresh shrimp. A healthy dish.

Mild clear soup with a mellow taste. Contains Chinese cabbage, egg tofu, and minced pork. Suitable for sipping to clear the throat, or for children.

Clear soup with seaweed and minced pork. Light flavor, fragrant with seaweed.

Coconut milk stew from Nakhon Si Thammarat. Rich flavor, fragrant with local curry paste and herbs.

Oxtail or beef rib soup, Islamic style. Seasoned with bird's eye chilies and lime. Sour, spicy, and hot taste. Beef simmered until tender.

Spicy Isaan-style soup. Contains ground chili and roasted rice. Fragrant with herbs. Sour and spicy taste.

Fresh white sea bass. Prepared as a sour and salty plum-flavored boiled dish or a spicy tom yum.

Clear broth with minced pork and pickled plums. Refreshing sour and salty taste. Suitable for cutting through richness.

Coconut curry with young galangal and chicken. Sweet, creamy, and sour taste. Fragrant with galangal and herbs.

Spicy Tom Yum served in a hot pot. Uses sea bass head, which has a rich and crunchy texture from the head parts.

Chicken wings marinated with spices and fried until golden brown and crispy. Delicious as a snack or with steamed rice.

Tofu skin wrapped with minced crab and seasonings, deep-fried until crispy outside and soft inside. Served with plum sauce.

Pork belly simmered with sugar and seasonings until dry. Sweet and salty, well-rounded flavor. Southern local dish.

Pork marinated in sauce, fried with garlic. Fragrant with garlic and pepper.

Well-marinated pork fried with shrimp paste until fragrant. Salty and creamy taste, distinct shrimp paste aroma.

Sun-dried pork, deep-fried. Salty flavor. Suitable for eating with spicy curry or hot steamed rice.

Sun-dried beef, fried. Chewy texture, mellow salty flavor.

Fried cashew nuts tossed with crispy fried herbs such as dried chilies, kaffir lime leaves, and salt.

Soft pork ribs marinated in sour seasoning, deep-fried. Crispy outside, tender inside. Perfectly sour and salty taste. Served with pickled ginger and bird's eye chilies.

Crispy fried fresh shrimp served with sweet chili sauce or plum sauce.

Minced shrimp mixed with seasonings, formed into flat patties, coated with breadcrumbs and deep-fried. Crispy outside, bouncy inside.

Kneaded fish paste (from featherback fish) mixed with curry paste until sticky, then fried until cooked. Fragrant with curry paste. Served with sweet and sour relish (Ajat).

Crispy fried sea bass slices served with dipping sauce and spicy dressing. Eat with betel leaves or fresh vegetables.

Mae Klong Mackerel with a distinctive shape, fried until golden and fragrant. The fish has a unique sweet and creamy taste.

Crispy fried sea fish or seasoned according to the restaurant's special recipe (may refer to Kuleau fish).

Fish marinated with turmeric and garlic, then fried until crispy. The fish has a beautiful yellow color and a unique Southern aroma of turmeric.

Spicy Fermented Fish (Dried Catfish or Mullet marinated with salt). Fried and seasoned with chili, shallots, and lime juice. Salty, sour, and spicy taste.

Sea bass or mackerel fried and topped with seasoned fish sauce. Sweet, salty, and well-rounded flavor. Served with mango salad.

Southern Sour Curry. Spicy and sour taste. Yellow from turmeric. Contains fresh fish and various vegetables.

Southern Sour Curry with Large, Chewy, and Creamy Fish Roe. Complements the intensely flavored curry.

Southern Sour Curry with Fresh Shrimp. Choose with fried egg with cha-om, papaya, or crispy water lily stems.

Intense and spicy Southern fermented fish curry. Fragrant with fermented fish aroma. Contains grilled fish or minced shrimp and herbal vegetables.

Fermented fish curry with minced shrimp and various vegetables. Adds texture and reduces the saltiness of the fermented fish.

Rich coconut curry with generous crab meat and shredded betel leaves. Fragrant, creamy, and spicy Southern curry paste.

Beautiful green coconut curry. Sweet taste followed by spiciness. Fragrant with basil and green curry paste.

Red curry with mushrooms, a Southern Thai wild mushroom with a crunchy texture. Richly seasoned.

Red Curry without Coconut Milk (Southern Jungle Curry). Intensely spicy flavor, fragrant with dill leaves. Effectively removes the fishy smell of local chicken.

Local Chicken Red Curry with Wild Banana or Banana Pith. The astringent and creamy taste of banana contrasts with the spiciness of the curry.

Spicy curry with firm sea catfish. Fiery aroma from dill leaves.

Rich red curry with cockles and betel leaves. Fragrant, creamy, and perfectly spicy.

Red curry with "Luk Liang" (a local vegetable similar to stink beans but less pungent). Crunchy texture, fragrant and creamy coconut milk.

Red curry with sweet bamboo shoots or young ginger shoots. The crunchy and soft texture complements the curry paste.

Red curry with pineapple. Sweet, sour, creamy, and salty taste. Pineapple helps tenderize the pork.

Curry with Cassia leaves and grilled fish. Slightly bitter taste, creamy coconut milk, fragrant grilled fish. Acts as a mild laxative.

Beef Red Curry with Young Galangal or Eggplant. Spicy and hot flavor, fragrant with herbs.

Dry Southern Beef Curry (Stir-fried with minimal gravy). Intensely spicy flavor, rich with curry paste.

Spicy Pork Curry. Rich curry paste coats the meat pieces.

Spicy Marine Fish Curry. Spicy and hot taste, no coconut milk. Curry paste removes the fishy smell.

Red coconut curry with water spinach and pork belly. Sweet, sour, and salty taste. Fragrant with kaffir lime.

Spicy Curry without Coconut Milk. Contains various vegetables. Spicy and hot flavor, fragrant with herbs like fingerroot and young peppercorns.

Beef Rib Spicy Curry. Intense flavor. Ribs simmered until tender and infused with flavor.