the uniquely styled soup influenced by the thai-cambodian culture, is infused with smoked sheet fish’ with the thai-cambodian style broth, seasoned with tamarind sauce, fresh herbs and spices with dried chilis.
nfluenced by lao's cooking this is another unique curry (no coconut milk) that combined local vegetables, your choice of chicken or catfish chunks in rice powdered red curry base (no coconut milk, but thicker than ‘kang renu’).
one of the most popular "boat vender" beef soup in bangkok, consists of thin and flat rice noodles, thai style beef ball and beef in seasoned beef soup.
this noodle soup is quite the flavor, with the small flat rice noodles mixed with combination ground pork, shrimp, imitation crabs and ground peanuts, it has the tangy and spicy taste that sets it apart from the beef noodle soups.
the color and flavor of fresh & dried chilis make this curry a unique dish. cooked with coconut milk, thai basils and chili, with your choice of meat or tofu.
the beautiful red color from both fresh and dried chilis and spice make this curry hotter than yellow curry. cooked with coconut cream, thai basil and bamboo shoots, with your choice of meat or tofu.
the mildest among all thai curries made from curry powder, turmeric and spices with coconut cream, potatoes and carrots, and your choice of meat or tofu.
green curry is one of the most popular curries in bangkok city. combinations of green curry paste with coconut cream, bamboo shoots, thai basils, fresh chilis and your choice of meat or tofu.
the very interesting flavor curry made from musman curry paste with coconut cream, peanuts, onions, tomatoes, potatoes, carrots and your choice of meat or tofu.
this typical burmese influenced dish is served with egg noodles in a curry base with a touch of coconut cream, with your choice of meat; garnished with sliced red onions, lime and pickled vegetables.
a completely diffferent dish from the issan larb, this northern style larb (ground pork) is cooked with northern thai spices without the lime juice; garnished with fresh herbs and vegetables.
this northern thai style sausage packs quite a bit of heat, stuffed with ground pork, fresh and dried herbs and spices, these mild-medium spice sausages will be sure to give a kick with every bite.
this local dish from the north is unique to the northern part of north thailand. made of shredded young jack fruit, ground pork, tomatoes, northern thai spices and seasoning.
for those of you who love the texture of the heart of artichoke and spicy food, have we got a dish for you. this northern style curry is made of young jack fruit chunks which is the similar texture to the heart of artichokes. this dish cooked in northern style curry base, fresh and dried spices and your choice of pork, chicken or smoked sheet-fish flakes.
a unique pork stew with tomatoes, ground pork, pork blood chunks and some spare ribs covering a bed of rice vermicelli noodles, garnishing with fried dry chilli, lime and fresh bean sprout and sliced cabbages. this dish is very popular among the locals along the northern border.
roasted green chili, garlic, onions and tomatoes pounded in a mortar. one of the most popular dips of northern thailand, eaten with *sticky rice, fried pork skins and fresh vegetables. (medium hot and up).
one of the least spiciest of all northern chili dips. a combination of ground pork, tomatoes, dried spices (similar to spaghetti meat sauce). also eaten with *sticky rice and fresh vegetables.
similar to kang renu nakorn, this home style non- coconut cream red curry from the north is a combination of fresh, aromatic vegetables, spices, herb and your choice of chicken, pork or catfish chunk, but with more vegetables and some difference herb and spices.
influence by burmese this almost sweet pork curry is one of the most popular curry of the north (it is in some way similar to pork stew). cooked with pork, dried and fresh spices. it's usually eaten with rolled up *sticky rice ball.
assorted vegetables fresh and dry spices and herb, clear noodle, pork all mixed in to this dish. this is also one of the "temple dish" or street vendor choice and it is a well consumed dish among northern thai people.
difference from the "bangkok" style tom-kah-kai (#23), this northern home style chicken soup has no coconut cream. cooked with roasted green chili, tomato, onion, fresh herb and spices.