Yokkrok Zaap Zone, Town in Town Branch

Spicy shrimp salad with fresh, sweet shrimp or cooked shrimp. Choose with fermented fish sauce for a rich, mellow flavor, or without for a fresh, sweet, and sour Thai taste.

Spicy squid salad. Crispy squid complements the shredded papaya and zesty dressing. Choose your preferred level of richness.

Spicy blue crab salad. Choose between fresh, juicy blue crab or cooked crab. The crab meat pairs well with the zesty papaya salad dressing.

Spicy cockle salad. Choose between well-cooked or lightly blanched cockles for a juicy texture. Intensely flavorful.

A Northern Thai specialty. Boiled young jackfruit is pounded with curry paste, resulting in a spicy, salty, and aromatic dish. Served with fried garlic and fresh vegetables.

Roasted eggplant, peeled and pounded with sour and spicy seasoning. Served with a soft-boiled egg to balance the spiciness.

Lanna-style spicy bamboo shoot salad with Nam Pu (a black condiment made from freshwater crabs), offering a unique salty flavor and aroma. Intensely flavorful.

A well-balanced spicy salad. Soft, sweet roasted eggplant topped with blanched fresh shrimp and minced pork, drizzled with a sweet, sour, and salty dressing.

A dry curry dish in Northern style, rich in various local vegetables and herbs (Pak Khae). Spicy and hot, with a fragrant aroma of curry paste and herbs.

Kho Ho is a dish made by stir-frying Hang Lay curry with glass noodles, pickled bamboo shoots, and various vegetables. Rich, sour, salty, and spicy flavors.

Straw mushrooms (Hed Phor) stir-fried with curry paste and pork. The mushrooms are round with a crispy outer shell that pops when bitten. Deliciously savory.

Pork belly stir-fried with seasoning sauce and palm sugar until well-infused. Sweet and savory, mellow flavor, suitable for both children and adults.

Bamboo shoots stir-fried with curry paste and pork. Intensely spicy, fragrant with bamboo shoots and basil or sweet basil leaves.

Fermented pork (Jin Som) stir-fried with eggs. The sourness of the fermented pork balances the richness of the egg and the sweet-savory seasoning. Perfectly delicious.

Fresh seafood stir-fried with a rich salted egg sauce. Savory, salty, and sweet, with a fragrant aroma of salted egg yolk coating the seafood.

Pork belly fried or stir-fried until dry, seasoned with minced chilies, garlic, and salt. Intensely salty and spicy, addictive to eat.

Seafood stir-fried with curry powder, egg, and evaporated milk. Fragrant, creamy, mild, and not too spicy, with a hint of spices.

Fresh shrimp fried or stir-fried with chilies and salt. Distinctly salty and spicy, fragrant with garlic and chilies.

Stir-fried seasonal mixed vegetables with meat, cooked over high heat with oyster sauce. A mellow, easy-to-eat dish.

Firm pumpkin stir-fried with eggs, lightly seasoned sweet and savory. Creamy from pumpkin and eggs, an easy-to-eat dish.

Stir-fried Chiangda vegetables with egg. Slightly bitter and unique, known for its medicinal properties and appetite-stimulating effects.

Young pork ribs stir-fried with spicy curry paste and Thai basil, adding fragrance and a bold, spicy flavor.

Mixed seafood stir-fried with fresh herbs like fingerroot, young peppercorns, and chili peppers. Spicy and fragrant with herbs.

Wild boar with crispy skin, stir-fried with spicy curry paste and herbs. Bold and spicy flavor.

Fried chicken stir-fried with a sweet and savory sauce, cashew nuts, dried chilies, and onions. Mellow flavor with a satisfying crunch.

A clear, spicy curry with pepper, featuring various local vegetables (like zucchini, pumpkin, sweet basil leaves) and fresh shrimp. Refreshing and soothing.

Coconut curry with cassia leaves. Savory with a slight bitterness, complementing the aroma of grilled pork or beef.

Isaan-style soup. Intensely sour and spicy, fragrant with roasted rice powder, dried chilies, and herbs. Meat is simmered until tender.

Spicy Tom Yum seafood soup. Choose between a creamy, rich tom yum paste broth or a clear, sour, and spicy broth that is refreshing and easy to drink. Fragrant with tom yum herbs.

Large shrimp baked with glass noodles in a clay pot, seasoned with sauce and spices. Fragrant with galangal, garlic, pepper, and ginger.

Free-range chicken, firm and tender, cooked in a Tom Yum broth with young tamarind leaves for a natural sourness. A refreshing hot soup.

Tender, fresh mackerel topped with a thick, creamy Choo Chee curry sauce. Spicy, sweet, savory, and salty, with a fragrant aroma of thinly sliced kaffir lime leaves.

A rich coconut curry with snails and cha-plu leaves. Spicy and creamy, with a unique aroma of cha-plu leaves. (Note: English description in the menu may be inaccurate)

Red or spicy curry with chicken and young coconut shoots. Rich and creamy, with tender-sweet coconut shoots complementing the curry.

Banana blossom curry with dried fish. A traditional curry with a mellow flavor, fragrant with dried fish and naturally sweet from the banana blossoms.

Isaan-style curry with chicken and pickled bamboo shoots. Sourness from pickled bamboo shoots combined with the spiciness of the curry paste.

Chicken boiled in a savory fish sauce broth. Tender and juicy chicken, with a mellow sweet and salty flavor. Served with a spicy seafood dipping sauce.

A famous Northern Thai dish. Pork belly simmered in a thick, rich curry sauce with a slightly sweet, sour, and salty taste. Fragrant with hang lay spices and sliced ginger.

A Northern Thai specialty curry. Clear broth with various local vegetables and meat. Spicy and hot, fragrant with herbs and spices.

Northern Thai curry with young jackfruit, pork ribs, and tomatoes. Mellow and rich flavor, with a slight astringency from the young jackfruit.

Clear soup with green squash and chicken. Sweet broth from simmering bones and squash, soothing when hot. (English menu states Pumpkin, but Thai name refers to green squash)

Chiangda vegetable curry with dried fish. Chiangda, a Northern Thai vegetable with a slightly bitter taste, is cooked with dried fish to enhance its mellow flavor and aroma.

Northern style cabbage curry (Kaeng Kad Jòr) with chicken. Seasoned with tamarind for a sour and salty taste. A refreshing hot broth.

Pork marinated in fermented fish sauce until well-infused. Choose fried for crispiness or grilled for a smoky flavor. Salty with a fermented fish sauce aroma.

Fermented fish sauce marinated pork, fried or grilled, served with herbal side dishes like shallots, chilies, and ginger to enhance texture and cut through richness.

Beef marinated in fermented fish sauce. Intense flavor, with the aroma of beef mixed with fermented fish sauce. Choose fried or grilled.

Cooked beef marinated in fermented fish sauce, served with a set of herbal side dishes for a complete flavor experience.

Pork marinated in seasoning sauce, fried with garlic and pepper until golden brown. Crispy outside, tender inside, with a savory and garlicky flavor.

Pork belly marinated in fish sauce and fried until the skin is crispy, while the meat remains juicy. Perfectly salty. Delicious as a snack or with rice.

Pork marinated and lightly dried, then fried. The meat has a chewy texture and intense flavor.

Fried sun-dried beef. Intensely savory and chewy, with a fragrant aroma of beef and marinade.

Young pork ribs marinated in fermented pork until sour, then fried until cooked. Fragrant with fermented pork, with a sour taste and crunchy soft bones.

Fried fermented pork ribs served with side dishes: fresh ginger, chili, peanuts, and fresh vegetables. Enjoying them together complements the flavors.