Po Pia Sod Gong Ma & Kuay Tiao Ped Jay Hiang

Noodles in a rich, savory broth with a hint of Chinese medicinal spices. Served with tender braised duck meat, duck blood, and bean sprouts. The noodles absorb the flavorful broth. Enjoy hot, seasoned to your liking.

Duck wings braised in a rich broth until tender. Intense flavor that seeps into the meat. The skin is soft and melts in your mouth. Perfect for snacking or eating with noodles.

Braised duck legs and neck in a rich broth. Tender meat falling off the bone, easy to pick at. Sweet and savory with aromatic spices. For those who enjoy gnawing on bones.

Duck intestines, thoroughly cleaned and braised in a flavorful broth until crispy. Enjoyable to chew, not tough, and without a gamey smell. Popularly eaten with a spicy dipping sauce.

Smooth and tender braised duck blood cubes, simmered in broth until the flavor seeps in. Silky texture, like tofu but softer, easy to eat.

Minced braised duck meat in bite-sized pieces, served with a rich, flavorful braising sauce. Tender meat and skin, well-balanced flavor. Ideal as a side dish or for snacking.

A mixed platter of braised duck served in a hot pot, including duck meat, blood, and various offal in a rich, throat-soothing broth. Suitable for sharing.