Kruamaejeab southern Thai eatery

Yellow Southern-style sour curry from turmeric. Intense, sour, spicy, and mellowly salty taste. Fresh sweet sea bass pairs well with the rich curry. Popularly eaten with steamed rice.

Southern local vegetables. Liang leaves have a slightly sweet and oily taste. Stir-fried with eggs until dry and fragrant with the wok. A mild dish suitable for cutting through the spiciness of Southern curries.

Red fish marinated with herbs and turmeric, fried until golden brown, crispy outside and tender inside. Fragrant with turmeric and fried garlic. Can be eaten whole.

Seasoned minced pork formed into balls, fried until golden brown, crispy on the outside and tender on the inside. Salty and savory taste, easy to eat. Suitable as a side dish for children and adults.

Rich coconut curry with fresh sweet crab meat and shredded betel leaves. Spicy and rich coconut flavor. Betel leaves provide a unique aroma. Popularly eaten with Khanom Jeen noodles or steamed rice.

Pork neck with marbled fat, marinated in good quality fish sauce, fried until beautifully colored. Fragrant with fish sauce aroma. Perfectly salty and sweet taste. The pork is tender and juicy.

Phuket-style braised pork belly in soy sauce and spices. Similar to phalo but with a thicker sauce. Rich sweet and salty taste. Pork belly is melt-in-your-mouth tender.

Crispy fresh stink beans stir-fried with good quality shrimp paste and fresh shrimp. Intense, salty, spicy, and sour taste. Fragrant with shrimp paste and the unique aroma of stink beans.

Coconut curry with snails and various vegetables such as cha-om and betel leaves. Fragrant with coconut milk and curry paste, moderately spicy. Crispy snails are enjoyable to chew.

Hot steamed rice mixed with fragrant shrimp paste, served with various side dishes such as sweet pork, fried dried shrimp, shredded omelet, shallots, chili peppers, and shredded green mango.

Eggplant grilled until soft and fragrant. Seasoned with a spicy dressing, sour, sweet, salty, spicy. Contains dried shrimp or minced pork and a soft-boiled egg.

Eggs boiled in a fragrant spiced phalo broth. Sweet, then salty taste. Deep brown, rich broth. Often includes pork belly or tofu for added flavor.

Small sand fish marinated with turmeric and garlic, fried until crispy and edible almost whole. Fragrant with herbs and has a salty, savory taste.

A traditional dipping sauce made from coconut milk simmered with crab meat, minced pork, and herbs. Sweet, savory, and mellowly salty taste. Not spicy. Served with various fresh vegetables.

Southern Thai sour curry. Spicy and refreshingly sour taste. Yellow curry from turmeric. Contains pickled bamboo shoots or palm heart.

Spicy curry with intense flavor, fragrant with herbal curry paste. No coconut milk (if it's jungle curry) or may contain coconut milk depending on the recipe.

Coconut curry with snails. Rich, savory, and fragrant with coconut milk and betel leaves.

Spicy curry without coconut milk, Southern style. Uses flavorful chili paste, simmered with pork soft bones until tender. Spicy and satisfying taste.

Southern Thai local curry made from fermented fish innards, with grilled fish and various vegetables. Salty and very spicy taste, with a unique aroma.

A mellow sweet and sour curry with deep flavor, containing fried omelet with cha-om leaves and fresh shrimp.

Spicy curry with the herb fennel. Unique spicy taste, helps with gas and provides warmth.

Light green coconut curry, fragrant with curry paste and basil. Balanced sweet, savory, salty, and spicy taste. Contains bell peppers and eggplant.

Rich coconut curry, sweet, savory, and fragrant with spices. Contains chicken, potatoes, and peanuts.

Rich coconut curry with blood clams and betel leaves. Spicy, savory, and rich flavor.

Mackerel topped with thick, rich Chuchi curry sauce. Sweet, savory, and salty taste, fragrant with shredded kaffir lime leaves.

Spicy crab coconut curry with betel leaves for added aroma. Intense Southern Thai flavor.

Soft Khanom Jeen noodles served with rich crab curry sauce. Spicy, savory, and rich coconut milk and crab meat flavor. Served with fresh vegetables.

Fried rice mixed with shrimp paste, served with complete side dishes including sweet pork, dried shrimp, and shredded omelet.

Fried rice with delicious shrimp paste chili. Served with fragrant and savory fried mackerel and side vegetables.

Fluffy fried rice with crispy fried gourami fish. Mellow salty and savory taste.

Fried rice with Chinese broccoli and salted fish. Fragrant with salted fish and good taste. Contrasted by the crispiness of the Chinese broccoli stems.

Fried rice with green curry paste. Rich and savory coconut milk and curry paste flavor, moderately spicy.

Fried rice with dried fish innards curry. Intense spicy and hot taste, fragrant with fish innards.

Fried rice with kaffir lime herb curry paste. Dry, spicy, and hot taste, fragrant with turmeric and kaffir lime leaves.

Fried rice with egg and your choice of meat. Mellow taste, fragrant with the wok.

Rice topped with stir-fried basil. Spicy, salty, and sweet taste, fragrant with basil leaves. A popular dish.

Rice topped with meat fried with garlic and pepper. Salty and savory taste, fragrant with fried garlic.

Rice topped with stir-fried red chili paste. Spicy, hot, and fragrant with chili paste and kaffir lime leaves.

Rice topped with stir-fried chili paste. Sweet, slightly salty, and slightly spicy taste. Fragrant with chili paste and basil.

Hot steamed rice topped with freshly fried omelet, crispy outside and tender inside. A simple yet delicious dish.

Organic Jasmine Rice, cooked soft and fragrant.

Healthy Riceberry rice, rich in vitamins. Firm texture.

Fresh Khanom Jeen noodles, served with various curries.

Deep-fried egg in oil. Crispy white, runny or cooked yolk as ordered.

Boiled Eggs