Thong Luang Moo Krata, Ratchada Soi 3 Branch

Fried squid, likely battered and deep-fried until crispy. Served as an appetizer. Chewy texture with a savory crust, often dipped in sauce.

Raw shrimp soaked in a seasoned fish sauce mixture. The sauce is likely simmered ('Kuan') to be thicker and more flavorful. Spicy, salty, and savory, served with herbs.

Sweet potato fries. Deep-fried strips of sweet potato offering a naturally sweet flavor and crispy texture.

Fried pork belly tossed or marinated in a thickened fish sauce glaze. Savory, salty, and slightly sweet with a crispy and fatty texture.

Fried chicken knee tendons. Known for their crunchy and chewy texture (gristle). A popular snack to enjoy with drinks.

Sliced raw beef served 'Soi Ju' style, typically with a spicy bitter dipping sauce made with bile and herbs. A northeastern Thai delicacy.

Fried chicken wings. Crispy skin and tender meat, seasoned and deep-fried.

Fried sausages. Simple deep-fried sausages, often served with a dipping sauce.

French fries. Deep-fried potato sticks, salted and crispy.

Traditional spicy glass noodle salad with shrimp. Tossed with lime, chili, fish sauce, herbs, and peanuts. Spicy, sour, and savory.

Spicy glass noodle salad with bacon and crispy nuts. A variation of the classic salad adding smoky bacon flavor and extra crunch.

Spicy salad with fried corn. Sweet corn kernels are likely battered and fried, then tossed in a spicy and sour dressing.

Spicy chicken feet salad. Boneless chicken feet tossed with spicy Thai dressing. Crunchy, gelatinous texture with a bold spicy-sour taste.

Spicy Vietnamese sausage salad. Sliced pork sausage tossed with onions, celery, chili, and lime dressing.

Spicy sausage salad. Sliced sausages mixed with a spicy and sour Thai salad dressing and vegetables.

Fresh vegetable salad. A mix of fresh greens and vegetables, served with dressing.

Large mixed beef set for grilling. Includes Australian Wagyu Oyster Blade, USDA Short Plate, and Argentinian Beef Tongue.

Mixed sliced beef set. Features cuts like Australian Wagyu Oyster Blade, suitable for grilling or hot pot.

Sesame marinated beef. Tender beef slices marinated with sesame oil and seeds for a fragrant, nutty aroma when grilled.

Argentinian beef tongue. Thinly sliced beef tongue known for its unique chewy yet tender texture. Best grilled.

Australian 'Crying Tiger' beef (Brisket). A flavorful cut with fat marbling, perfect for grilling. Named for its tenderness.

Beef shank. Sliced beef with visible tendon patterns. Offers a crunchy texture when cooked.

Soft marinated beef. Beef slices marinated to be extra tender and flavorful.

Large mixed pork set. A variety of pork cuts and vegetables suitable for Thai barbecue (Moo Kata).

Traditional pork set. Likely features marinated pork in a classic style, often with sesame and egg.

Sliced pork belly. Thin strips of fatty pork, essential for grilling to get crispy edges.

Pork liver. Sliced liver, rich in iron and flavor. Cook briefly to maintain tenderness.

Marinated soft pork. Tenderized pork slices marinated for enhanced flavor.

Homemade smoked bacon. House-made bacon with a unique signature flavor.

Specially selected pork neck. A prime cut known for its balance of meat and fat, very tender and juicy.

Sauce marinated pork belly. Pork belly slices marinated in a savory sauce.

Marinated sliced pork belly. Thinly sliced belly marinated for extra flavor.