Discover Authentic Thai Cuisine

A traditional Northern Thai (Lanna) dish featuring fish mixed with aromatic curry paste and fresh herbs, wrapped in banana leaf packets and grilled over charcoal. The cooking method creates a unique steamed-grilled effect that locks in moisture while infusing smoky flavors from the charcoal and herbaceous notes from the banana leaves. The result is tender, flavorful fish with a complex spice profile characteristic of Northern Thai cuisine.

Dry egg noodles with pork wontons and char siu. Ba Mee Haeng is a beloved Thai street food dish featuring springy egg noodles tossed in a savory sauce made from fish sauce, garlic oil, and seasonings. Unlike noodle soups, this 'dry' version has no broth, allowing the noodles to absorb the flavorful sauce. Traditionally topped with Chinese-style char siu (red barbecued pork), wontons, blanched vegetables, and aromatic garnishes.

A beloved Sino-Thai egg noodle soup featuring tender char siu pork, delicate wontons, and thin yellow egg noodles in a clear, aromatic broth. This comforting street food classic combines Chinese culinary traditions with Thai flavors, creating a harmonious bowl of savory satisfaction. The soup is characterized by its clear broth seasoned with five-spice powder, topped with BBQ pork slices, fresh vegetables, crispy garlic, and often served with wontons.

Betong Roast Chicken is a celebrated regional specialty from Betong district in Yala province, featuring the prized Betong chicken breed - a native heritage chicken originally brought from Guangxi, China. This distinctive chicken is known for its golden-yellow feathers, firm yet tender meat, and remarkably thin, crispy skin with almost no fat layer. Raised free-range for at least 6 months in Yala's pristine environment, Betong chickens have a unique texture that cannot be replicated elsewhere. The roasting method highlights the chicken's natural flavor with a simple marinade of garlic, ginger, turmeric, and soy sauce, creating a dish that showcases the exceptional quality of this heritage breed. Traditionally served with a signature soy-sesame sauce and ginger-scallion condiment, this dish represents the fusion of Chinese Hokkien heritage and Southern Thai culinary traditions.

A bold and intensely flavorful Thai noodle soup with a rich, dark broth made from pork or beef bones simmered with aromatic spices. Traditionally served in small portions from boats along Bangkok's canals, this dish is distinguished by its complex broth thickened with blood (or coconut milk as a substitute), creating a hearty and deeply satisfying bowl. The soup combines tender meat, rice noodles, and fresh herbs, finished with pickled garlic brine for a unique tangy-sweet complexity that sets it apart from other Thai noodle dishes.

Bua loi, meaning 'floating lotus' in Thai, is a traditional Thai dessert consisting of colorful sticky rice balls made from glutinous rice flour, served in warm coconut cream sweetened with palm sugar. The rice balls are often naturally colored and flavored with taro, pumpkin, or pandan, creating a beautiful rainbow effect that floats in the creamy coconut milk. Dating back to the late 1600s during the Ayutthaya period, this beloved dessert symbolizes unity, completeness, and familial harmony in Thai culture. It is traditionally served during special occasions, celebrations, and the Dongzhi Festival (Chinese Winter Solstice Festival) to pray for family safety and prosperity.

Sweet Thai iced tea with condensed milk. This iconic beverage is made from strong black tea, sweetened with sugar and condensed milk, then poured over ice for a refreshing, creamy drink. Its distinctive orange color comes from food coloring in the tea mix, making it instantly recognizable at Thai street stalls and restaurants.

Black grass jelly dessert with brown sugar syrup. A refreshing traditional Thai dessert made from the leaves and stalks of Chinese mesona (Platostoma palustre), creating a fragrant, slightly bitter jelly with a translucent dark brown or black appearance. Typically served with crushed ice and natural brown sugar, this cooling dessert is perfect for hot weather and is believed to have yin (cooling) properties in traditional medicine.