Raan Som Tum Wang Derm & Wang Suk

Green Papaya Salad with salted crab and seasoned fermented fish sauce. Intense flavor, salty, spicy, with a unique aroma of fermented fish sauce. Best eaten with fresh vegetables.

Lao Papaya Salad with concentrated fermented fish sauce, no crab. Salty, spicy, and 'nua' (savory/umami) flavor. Often eaten with Khanom Jeen or sticky rice.

Fresh long beans are pounded instead of shredded papaya. Seasoned with fermented fish sauce, chili, and lime. Offers a crunchy texture from the long beans.

Chopped Cucumber Papaya Salad. Refreshing and juicy cucumber, pairs well with the spicy and sour dressing.

Papaya Salad mixed with Khanom Jeen. Seasoned with fermented fish sauce. Intense flavor. The Khanom Jeen noodles absorb the papaya salad dressing.

Papaya salad with various herbs and local vegetables such as Gnetum gnemon seeds, pickled vegetables, bamboo shoots, and snails. Intense and flavorful.

Papaya Salad without fermented fish sauce. Seasoned with fish sauce, palm sugar, and lime. With roasted peanuts and dried shrimp. Sweet and sour, well-balanced flavor.

Thai Papaya Salad with Salty Crab. A blend of sweet and sour flavors of Thai salad with the saltiness of crab.

Thai Papaya Salad with Salted Egg. The richness of the salted egg yolk cuts through the spicy and sour taste of the papaya salad.

Spicy Papaya Salad with fresh, sweet, and firm shrimp. Offers a different texture.

Papaya Salad served on a large tray with various side dishes such as Khanom Jeen, boiled eggs, pork roll, fresh vegetables, and pork cracklings. Suitable for sharing.

Shredded boiled bamboo shoots, seasoned as larb with fermented fish sauce, roasted rice, chili powder, and culantro. Well-balanced flavor, fragrant with herbs.

A hybrid of Thai and Lao papaya salad. Thai salad with fermented fish sauce. Sweet, sour, salty, spicy - a full spectrum of flavors.

Steamed Sticky Rice, served in a bamboo basket. Perfect for pairing with papaya salad and Isaan dishes.

Cooked Jasmine Rice. Soft grains, beautifully arranged.

Soft and smooth rice flour noodles. Eaten with papaya salad or various curries.

Spicy and sour salad with glass noodles, minced pork, and various ingredients. Chewy glass noodles absorb the dressing well.

Instant Noodle Salad. Richly seasoned with various side ingredients. A popular snack.

Mixed salad with various ingredients, including meat and seafood. Sour and spicy dressing.

Raw Shrimp Salad. Sweet and crisp shrimp. Tossed with a flavorful dressing and herbs.

Boiled Shrimp Salad. Firm texture. Tossed with a three-flavor dressing: sour, salty, spicy.

Boiled Raw Squid Salad. Chewy texture. Tossed with a flavorful dressing and herbal vegetables.

Pork Roll Salad. Springy texture, cut into bite-sized pieces. Tossed with a spicy dressing.

Boiled Pork Intestine Salad. Tender, not chewy. Spicy and flavorful.

Boiled Enoki Mushrooms Salad. Crispy texture. The dressing seeps into the mushroom strands.

Boiled Beef Omasum Salad (Sabai Nang). Crispy texture, enjoyable to chew. Spicy dressing.

Beef Jjim Joom (Hot Pot) set. Fresh beef and various vegetables simmered in a fragrant herbal broth. Served with a delicious dipping sauce.

Raw minced beef larb, finely chopped. Seasoned with larb spices, roasted rice, and fresh blood. Authentic Isaan intense flavor.

Koiy beef that has been stir-fried until cooked. Suitable for those who don't eat raw beef, but retains the intense flavor of larb spices.

Koiy beef seasoned with fresh lime juice. Zesty flavor, fragrant with roasted rice.

Cooked minced beef, stir-fried and mixed with larb seasonings, roasted rice, and herbs.

Grilled pork pieces, seasoned as larb with fish sauce, lime, chili powder, and roasted rice. Fragrant with grilled meat.

Lightly boiled beef liver, sweet and tender. Seasoned as larb. The sweetness of the liver contrasts with the spicy and sour taste.

Boiled Beef and Offal, served with a delicious Jaew dipping sauce.

Tender braised beef served in a thick, rich sauce. Intense flavor, not too much broth.

Spicy Beef Soup. Fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. Sour, spicy, and hot flavor.

Rich beef soup with beef bile, offering a balanced bitter taste, characteristic of Isaan cuisine.

Isaan traditional soup. Thick, flavorful broth with dill and various vegetables. Fragrant with spices.

Fresh beef and offal, cut into bite-sized pieces. Served with a bitter dipping sauce. A popular raw dish.

Beef for Koiy, grilled until fragrant, then seasoned.

Fragrant grilled marinated beef, tender. Served with Jaew dipping sauce.

Grilled pork breast with fat, charcoal-grilled until fragrant. Crispy outside, tender inside. With a chewy texture from the fat and tendons.

Beef marinated with spices, fried until golden and fragrant. Delicious as a snack or with rice.

Grilled beef liver, cooked to perfection. Tender, not tough.

Pork and Seafood Jjim Joom (Hot Pot) set. Fresh vegetables, glass noodles, and egg. Fragrant herbal broth.

Jjim Joom (Hot Pot) set focusing on tender marinated pork. A satisfying meal.

Cooked Minced Pork Salad. Seasoned with lime juice, fish sauce, chili powder, and roasted rice. With shallots and culantro.

Grilled pork neck, cut into pieces, seasoned as Isaan larb. Intense flavor, fragrant from grilling.

Cooked stir-fried minced pork, seasoned as koiy, with offal and cooked pork blood. Intense flavor.

Raw Pork Koiy seasoned with lime juice. (This dish uses raw pork, please consider before consuming).

Lightly boiled pork liver, seasoned with a sweet, salty, and spicy flavor, characteristic of 'Tarb Wan'.

Boiled Pork and Offal, served with a spicy dipping sauce.

Pork Soft Bone Soup. Chewy texture, flavorful broth, fragrant with herbs.

Pork Om (Soup) with mixed vegetables and dill. Unique aroma.

Grilled pork neck or shoulder, marinated with spices until fragrant and tender.

Charcoal-grilled marinated pork neck. Tender, marbled meat. Served with Jaew dipping sauce.

Grilled Pork Neck. Springy, chewy, fatty texture. Fragrant from grilling.

Fried pork intestines, crispy, topped with fragrant fried garlic. Not chewy.

Grilled marinated pig's tongue. Springy and chewy texture, enjoyable to eat.

Crispy fried pork intestines sprinkled with fragrant fried garlic.

Marinated grilled pork liver, fragrant and tender, not bitter.

Minced pork larb, formed into balls and fried until crispy outside and tender inside. Rich flavor, fragrant with larb spices.

Rich braised beef soup with meatballs and vegetables. No noodles. Usually eaten with plain rice.

Noodle soup with fragrant Chinese herbal broth and tender braised beef. Choose your preferred noodles.

Popular Thai Brandy. Smooth taste. Flat bottle.

Blend 285 Blended Spirits, flat bottle

Hong Thong Blended Spirits, large round bottle

Hong Thong Blended Spirits, flat portable bottle

SangSom Thai Rum, round bottle

SangSom Thai Rum, flat bottle

Sparkling Soda Water, for mixing drinks

Bucket of Ice, for chilling drinks or serving in glasses.

Energy Drink

Energy Drink, provides energy

Herbal Drink with Ginseng

Thai Lager Beer. Rich, distinctive flavor.

Lager Beer. Smooth, easy-drinking, popular in Thailand.

Classic Thai Lager Beer. Refreshing taste.

Wine Cooler. Fruity, sweet, and fizzy.

Cola Flavored Soda, refreshing and fizzy

Popular Cola Flavored Soda

Thai Cola Flavored Soda

Orange Flavored Soda, bright orange color

Cream Soda Flavored Soda, green, sweet and fragrant.

Fruity Soda, red, sweet and fizzy

New Lager Beer or Energy Drink (depending on availability)