Arunwan

Deep-fried dumplings with a crunchy wrapper. Served with a dipping sauce. A popular crunchy starter.

Soft dumplings cooked by steaming. The texture is smooth and tender. Served with sauce.

Glutinous rice mixed with peanuts. A chewy and nutty savory dish often eaten as a snack or side.

Roasted pork belly with a signature crackling skin. The meat is juicy while the skin is very crispy. A classic Chinese-Thai specialty.

A combination platter allowing you to choose two different appetizer items. Perfect for tasting variety.

Slices of crispy roast pork belly served over steamed rice. Typically accompanied by a savory sauce.

Large pork intestines cleaned and boiled until tender. Has a distinct chewy texture and savory pork flavor.

Small pork intestines, boiled. These are thinner and often more tender than the large intestine.

Fresh pork kidney, prepared and boiled. Known for its firm, snappy texture and unique flavor.

Slices of pork liver, boiled. Rich in iron with a creamy, dense texture.

Ground pork formed into small clusters and boiled. Soft and savory, easy to eat.

Lean slices of pork meat, boiled simply to preserve natural flavor. Tender and light.

Pork stomach lining, boiled until chewy but tender. Mild in flavor, valued for its texture.

A side dish portion of coagulated pork blood cubes and pickled mustard greens. Savory and slightly sour.

A comprehensive soup featuring pickled mustard greens and an assortment of pork cuts and offal. Sour, salty, and savory.

Pickled cabbage soup served with chewy pork stomach and crunchy crispy pork belly.

A focused version of the soup featuring only pork stomach and pickled greens.

Pickled cabbage soup combining two textures of offal: stomach and intestine.

A rich combination of crispy pork belly, ground pork, and pork stomach in the signature sour soup.

A version of the soup without internal organs, featuring sliced pork and dumplings instead.

A classic soup with cubes of soft pork blood and a full assortment of pork meats and offal.

Soup featuring pork blood, stomach, and crispy pork belly.

Pork blood soup focused on the texture of pork stomach.

Pork blood soup served with meat slices and dumplings, excluding other internal organs.

Simple pork blood soup served with sliced pork meat.

Pork blood soup served with a combination of pork meat, dumplings, and liver slices.

Rolled rice noodles (Guay Jub) served with a mix of pork meats and offal. Can be ordered as a soup or dry.

Rolled rice noodles served with pork stomach and crispy pork belly.

Yellow wheat noodles served with dumplings and crispy pork. Springy texture.

Yellow wheat noodles with a mix of sliced pork, dumplings, and chewy stomach.

Classic yellow noodles with sliced pork and dumplings. No internal organs included.

White rice noodles served with sliced pork and dumplings. Soft and slippery texture.

Rice noodles served with two types of pork: crispy belly and soft minced pork.

A bowl of soup filled with dumplings and slices of crispy pork belly.

A vegetarian-friendly noodle option served with only vegetables and no meat.

Plain jasmine rice.

A portion of plain noodles.

An additional serving of toppings added directly to your main dish.

Traditional Thai black coffee (Oliang). Sweet, strong, and served over ice.

A refreshing herbal tea made from chrysanthemum flowers. Sweet and floral.

Carbonated soft drinks.

Plain drinking water.

Traditional Chinese tea, served hot or cold depending on restaurant style. Cleanses the palate.

A glass or bucket of ice for drinks.