Penlaos Rama 6 - Penlao Phra Ram 6

Crispy fried wonton skins served with a refreshing tomato salad. The dressing combines spicy, sour, and savory flavors typical of Thai salads. A crunchy and appetizing starter.

Deep-fried spring rolls filled with glass noodles and vegetables. Golden and crispy on the outside. Served with a sweet chili plum sauce.

Grilled marinated chicken skewers served with a rich peanut sauce and cucumber relish. The meat is tender with a hint of turmeric and spices.

Fried toast topped with a seasoned minced prawn mixture and sesame seeds. Crispy, savory, and aromatic. A classic Thai appetizer.

Signature grilled chicken marinated with Thai herbs. The skin is roasted to a golden brown while the meat remains juicy. Served with spicy dipping sauces.

Minced grilled catfish tossed with roasted rice powder, chili, lime, and herbs. A dry, fluffy texture with intense savory and spicy flavors. Distinctive Isan dish.

Fried pork belly served with 'Jaew Bong', a savory herbal fermented fish chili paste. The fatty pork contrasts perfectly with the spicy, umami-rich dip.

Luang Prabang style papaya salad featuring thin, flat slices of papaya. Seasoned with strong fermented fish sauce and shrimp paste. Very savory, spicy, and dark in color.

A spicy and herbal Northeastern style soup (Gaeng Om style) with mixed mushrooms. The broth is thickened with herbs and fermented fish sauce. Aromatic and earthy.

Northeastern Thai hot pot served in a clay pot. Includes broth infused with herbs, a set of vegetables, vermicelli, and your choice of meat. Cook at the table for a warm, communal meal.

Spicy green papaya salad seasoned with fermented fish sauce (Pla Ra). 'Tum Lao' is the traditional Isan version, while 'Pu Pla Ra' adds salted field crabs. Very spicy and savory.

A variation of papaya salad using wide, thin slices of papaya (or cucumber) instead of shredded. Seasoned with shrimp paste and fermented fish for a robust flavor.

Central Thai style papaya salad. Contains dried shrimp, peanuts, and palm sugar. The flavor profile is sweet, sour, and spicy, without fermented fish sauce.

Variations of papaya salad. 'Tum Pu' has salted crabs. 'Tum Korat' mixes Thai style (peanuts/dried shrimp) with Isan style (fermented fish sauce).

Sweet corn salad dressed in the style of Som Tum. Sweet, sour, and spicy. Salted egg adds a creamy, savory contrast.

Crunchy cucumber salad prepared in Som Tum style. Available in Lao style (fermented fish), Thai style (sweet/sour), or Pu Pla Ra (crab & fermented fish).

Fresh long beans pounded with spices and dressing. Crunchy and flavorful. Available in various styles.

A spicy salad made with a mix of seasonal fruits like apple, guava, and corn. A refreshing balance of sweet fruit and spicy dressing.

Crunchy kelp noodles (glassy appearance) in a spicy salad with Vietnamese pork sausage and shrimp.

Crisp lotus stems absorb the spicy and sour dressing well. Served with your choice of pork sausage or shrimp.

A pungent and flavorful salad featuring three strong-smelling ingredients: Stink beans (Sator), Climbing Wattle (Cha-om), and pickled garlic/items. For adventurous eaters.

Spicy noodle salads. Choose between rice noodles, instant noodles, or Vietnamese noodles, tossed with pork sausage in a spicy dressing.

Fresh sunflower sprouts tossed in a spicy lime dressing. Crunchy, nutty, and refreshing.

Glass noodles mixed with minced pork, celery, onions, and chilies in a sour and spicy dressing. A classic Thai salad.

Sliced beef shank with tendon, boiled until tender yet slightly chewy. Served with a spicy Isan-style dipping sauce (Nam Jim Jaew).

A spicy salad with a base of fermented fish sauce dressing. Intense, savory, and spicy.

Fresh raw shrimp soaked in fish sauce and served with raw garlic, chilies, and bitter melon. Topped with a spicy seafood sauce.

Fresh salmon slices in a spicy Thai dressing. Can be ordered with or without the pungent fermented fish sauce.

Salmon salad dressed with lemongrass, kaffir lime leaves, chili paste, and mint. Aromatic and spicy.

A specialty spicy salad featuring fermented fish sauce and herbs.

Customizable additions to your salad.

Deep-fried corn cakes. Sweet corn kernels in a seasoned batter, fried until golden. Sweet and savory.

Fermented pork sausage from Isan. It has a distinctive sour flavor from fermentation. Served with ginger, cabbage, and chilies.

Crispy fried chicken wings marinated in fish sauce and spices.

Crispy pork cracklings stir-fried with salt, chili, and garlic. A crunchy and spicy snack.

Pork liver marinated in milk to reduce odor and increase tenderness, then fried with garlic. Savory and soft.

Sun-dried pork strips deep-fried until chewy and flavorful. Similar to jerky but juicier.

Pork ribs that have been cured/fermented for a sour flavor, then deep-fried. Sour and savory.

Standard deep-fried potato fries.

Boiled bamboo shoots shredded and mixed with herbs, toasted rice powder, and chili. Earthy and spicy.

Bamboo shoots and pork belly cooked in a pot with herbs and Yanang leaf juice. Thick, herbal, and aromatic.

Isan-style spicy salad (Larb). Choice of main ingredient tossed with lime, chili, mint, and roasted rice powder.

Classic Larb made with your choice of meat. Spicy, sour, and herbaceous.

Nam Tok is a spicy salad made with grilled sliced pork. 'Kor Moo Yang' is simple grilled pork neck served with dipping sauce.

Grilled pork neck mixed into a spicy salad with sweet corn.

Crispy fried shrimp chins seasoned with spicy Larb powder.

A clear but intensely flavored herbal soup with dill, vegetables, and fermented fish sauce. Spicy and aromatic.

Chicken soup flavored with young tamarind leaves, which add a distinct sourness. Refreshing and hot.

A thick bamboo shoot soup with herbs and Yanang leaf extract. Earthy and savory.

A non-spicy clear broth soup with glass noodles, minced pork, and vegetables. Mild and comforting.

Thai spicy and sour soup (Tom Saap). Features roasted dried chilies, lime juice, and herbs. Zesty and invigorating.

Spicy curry/soup made with chicken and banana blossom. A rustic dish with deep flavors.

A spicy salad dish typically involving noodles or vegetables tossed with chicken and fermented fish sauce dressing.