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Menu
STIR-FRIED RICE NOODLE WITH CHICKEN
STIR-FRIED WITH BASIL
PAD THAI
FRIED OYSTER
SOM TAM
Rice Noodles
Kua Kling
Lee Heng Stir-fried Chicken
Sao Ching Cha
A restaurant serving delicious “Stir-Fried Chicken Noodles” from the Sao Chingcha area, using two cuts of chicken: the slightly fatty drumstick and marinated thigh, cooked with the restaurant’s special stir-fry sauce. The dish is stir-fried with thin rice noodles, paired with pickled mustard, crispy squid, shrimp, and Chinese crullers, creating a unique and flavorful experience.
This restaurant offers large stir-fried chicken noodles made with specially hand-cut wide noodles, cooked over a high-heat charcoal grill. The dish includes chicken and Argentinian squid, seasoned and prepared individually for each plate.
“Stir-fried Chicken with Mala and Crispy Pork” features noodles made from a proprietary recipe of the restaurant. The dish is stir-fried using a distinctive technique and enhanced with mala seasoning imported from Taiwan. Topped with crispy pork crackling, this is a novel take on the traditional stir-fried chicken noodle.
The restaurant’s Stir-Fried Chicken Noodles follows a legendary Chinese-style recipe passed down from the owner’s father. It uses all parts of free-range chicken, stir-fried with salted shrimp and large rice noodles. The dish is cooked using a special technique in a wok, enhancing the aroma and flavor of the Stir-Fried Chicken Noodles.
Peng Phochana
King of Stir-Fried Noodles
with Chicken
The restaurant’s exclusive dish is “Stir-Fried Pearl Chicken,” where pearls replace the traditional rice noodles. The pearls are soaked for 24 hours, giving them a soft yet chewy texture. They are then stir-fried with pepper-marinated chicken and a rich, flavorful sauce, creating a unique and delicious dish.
The restaurant that specializes in stir-fried chicken noodles, with over 50 years of tradition. The restaurant’s secret lies in its traditional Pad Thai sauce, made with two different sizes of noodles and a rich, flavorful sauce that perfectly balances sweet and sour, even without the need for additional toppings.
This restaurant has been serving stir-fried chicken noodles for over 60 years, featuring noodles infused with the aroma of charcoal. The chicken is marinated with a special recipe and stir-fried one pan at a time, resulting in a dish that is crispy on the outside and tender on the inside ensuring that any concerns about greasiness are completely forgotten.
This restaurant serves a traditional Chinese-style stir-fried chicken noodle dish, prepared dry with marinated chicken according to a classic recipe. A hint of fermented mustard greens adds a unique twist, creating a delicious balance with the fragrant aroma of the hot wok.
This restaurant specializes in stir-fried chicken noodles that feature crispy squid. The dish is characterized by its chewy texture and large pieces of squid, combining a French cooking style with a traditional family recipe. It is aromatic with the fragrance of the hot wok.
“Stir-fried Chicken Noodles” is distinguished by the aromatic flavor of charcoal grilling and marinated chicken thigh that has been marinated for up to 5 hours. The noodles are stir-fried with the chicken until they achieve a golden-yellow color.
At this establishment, “Stir-fried Chicken Noodles” are prepared using oil rendered from crisping chicken skin. The noodles are stir-fried with marinated chicken and the restaurant’s special sauce, then garnished with crispy chicken skin before being served.
“Stir-fried Chicken with Crystal Noodles” is made from crystal noodles stir-fried with intense heat and speed. Topped with Chinese crullers, this dish features chewy and tender noodles with a perfectly balanced flavor.
The authentic taste of Beef Basil made with Jasmine Wagyu and crispy Pork Liver from Phon Yang Kham. This award-winning dish is carefully stir-fried with red basil and wild basil to create a flavorful, spicy dish that’s tender, crunchy, and unforgettable. The perfect balance of flavors and textures will leave your taste buds tingling!
Grandma’s basil stir-fry recipe includes both bird’s eye chili and dried chili. It features a combination of pork shoulder and pork thigh, stir-fried with a simmered basil sauce complemented by palm sugar from Buriram.
“Flaming Basil Stir-fry” uses a special sauce that is simmered for 4 hours, combined with four types of chili peppers and chopped coconut meat. This mixture is stir-fried with tender beef tendons, resulting in a basil dish that is aromatic and deeply flavorful.
This restaurant was a hidden Gem in Bang Saen, Chon buri, Thailand. This menu are combinate with spicy Stir-Fried Basil with Aged Chinese Liquor & Ribeye brings you a secret stir-fry that’s impossible to stop eating! The dish is made with a special 5-year aged Chinese liquor mixed with fresh herbs and the restaurant’s unique sauce. Stir-fried with premium Aussie ribeye, wild basil leaves, and crispy beef cracklings, this dish is packed with rich, spicy flavor that hits all the right notes. It’s bold, savory, and guaranteed to keep you coming back for more!
Spicy Basil Beef That’ll Set Your Taste Buds on Fire! At Basil Blaze, owner Khun Q has handpicked over 200 types of chilies like fresh Jinda Red Chili, bird’s eye chili, dried pine sprout chili, head boat chili, and roasted chili to create a seriously fiery flavor profile. Mixed with a secret sauce and fresh herbs, it’s stir-fried with Thai Brahman beef (using the tender hip and briksket), delivering a perfectly balanced, spicy, and savory dish that’ll have you sweating and coming back for more!
Exclusive Beef Kaprao in Thailand made with 5 Types of Chili & Thai Wagyu called “Kaprao Kai La aied” Discover an exclusive Thai Basil Beef dish made with a special blend of 5 types of chili: yellow chili, red chili, bird’s eye chili, wild mountain chili, and black pepper, combined with Diphlee for a distinct spicy kick that enhances the flavors. Stir-fried with tender Thai Wagyu (including Chuck roll, belly, and brisket) and served with a rich lava duck egg, this dish offers a unique and unforgettable flavor experience.
The traditional Thai basil stir-fry with three types of pork features a special ingredient: homegrown red-stemmed Thai basil cultivated in a garden spanning over one rai. The dish includes three cuts of pork: pork neck, minced pork, and crispy pork rinds. It is seasoned in a traditional manner using only fish sauce, sugar, and salt, with the addition of chili and other spices to finish.
Grilled pork basil stir-fry is incredibly spicy and flavorful. The pork is tender and juicy, combined with three types of basil sauce, and enhanced with roasted chili paste. The dish is simmered for five hours and stir-fried over high heat until well combined, then served immediately.
The basil stir-fry menu offers options from the North, Northeast, Central, and South regions. However, the standout dish is the Central-style basil stir-fry, which includes a generous blend of ten herbs, such as ginger and cardamom, providing a unique and fragrant aroma.
“Traditional Minced Beef Basil” uses Thai-French breed hamburger meat, seared in a pan until charred and then stir-fried to perfection. The dish is finished with a special sauce, aged Chinese rice wine, and basil leaves, stir-fried using a unique technique to achieve a basil stir-fry with a fragrant and succulent sauce.
“Minced Beef Basil” uses beef tallow rendered until fragrant, resembling butter, which is stir-fried with minced premium beef, a blend of three different sauces, basil leaves, and crispy beef bits. This creates a uniquely flavorful basil stir-fry.
“Basil Braised Shank” uses Thai Brahman shank meat, braised with spices for 4 hours, then sliced, seasoned, and stir-fried with pesticide-free white basil leaves. The dish is served with fragrant Thai rice variety 105 from Thung Kula Rong Hai, which has a distinctive pandan aroma.
The menu features fresh shrimp Pad Thai, with soft and chewy noodles that have a rich flavor, requiring no additional seasoning. Topped with shrimp coated in a light layer of coconut sugar, this Pad Thai offers a fragrant and sweet taste experience that is perfectly balanced.
The menu features fresh shrimp Pad Thai, with soft and chewy noodles that have a rich flavor, requiring no additional seasoning. Topped with shrimp coated in a light layer of coconut sugar, this Pad Thai offers a fragrant and sweet taste experience that is perfectly balanced.
At Suan Heng, the ‘Pad Thai with Fresh Shrimp’ is an adaptation of the traditional ‘Pad Jek,’ an ancient stir-fried noodle dish. Unlike the original recipe, which does not include tamarind paste, this version features a distinctive flavor with a unique balance of sweet and salty tastes.
Phat Thai Roi Pi
Ban Thang Kwian
A signature Pad Thai from Muang Klang, Rayong Province. The restaurant’s Pad Thai features a specially crafted sauce made from vinegar, sugar, red bell peppers, onions, garlic, and a secret shrimp paste recipe. Served with large-sized shrimp, the combination of ingredients creates a uniquely delicious Pad Thai that stands out perfectly.
Organic Pad Thai, featuring a rich sauce with a tangy flavor from hand-squeezed tamarind, perfectly balanced with soybean paste. This special dish is elevated with “free-range duck eggs,” plump white shrimp, and crispy pork cracklings, all stir-fried together for a unique and delicious taste.
Krua Khun Ya
Ban That Thong
The restaurant’s famous dish is “Fried Pork Pad Thai,” featuring pork that has been carefully marinated overnight, served alongside the restaurant’s signature Pad Thai noodles. The dish is bursting with bold flavors, delicious on its own without the need for any additional seasoning.
The menu features traditional Pad Thai, which does not include shrimp and is based on a recipe from the grandmother. It incorporates coconut cream and is seasoned with tamarind paste, coconut sugar, and salt. Stir-fried over charcoal, it is beautifully enhanced with a vibrant red sauce for an appealing presentation.
The restaurant’s Pad Thai features two signature Pad Thai sauces and two types of tofu, which are stir-fried until crispy on the outside and tender on the inside. This is then combined with additional Pad Thai ingredients, finished off with the restaurant’s signature battered and fried shrimp.
The menu features River Prawn Pad Thai, which uses four types of shrimp: dried shrimp, large dried shrimp, and dried shrimp heads. Stir-fried with noodles, it is seasoned with tamarind paste, palm sugar, and chili sauce, topped with river prawns for a truly flavorful experience.
At Mae Tum Pad Thai Khaeng, the ‘Pad Thai with Fresh Shrimp’ uses large, naturally sourced fresh shrimp. The dish is stir-fried and seasoned with a traditional, rich sauce, offering an authentic style that has captivated international diners.
The ‘Original Recipe Pad Thai’ at Pad Thai Pak Bang follows a traditional formula passed down from the great-grandmother. It uses duck eggs as the main ingredient instead of chicken eggs, resulting in a sweet and tangy flavor with the distinctive aroma of duck eggs.
The ‘Pad Thai with Fresh Shrimp’ at Lan Lek Lek Pad Thai Sauce Muu uses a rich and intense flavor. It incorporates crab meat sauce and fermented rice noodles with chili paste, along with a stir-frying technique that preserves the sauce’s succulent quality. This special recipe has become a favorite for many.
The restaurant’s Fried Oysters, made with a thin batter, follows a recipe passed down from the owner’s grandmother. Great care is taken in selecting the finest ingredients, such as choosing large, plump oysters, and blending three types of flour with herbs. The secret lies in the frying technique: first, the oysters are briefly exposed to high heat, then the batter is tossed over them, creating a crispy, thin coating that makes the oyster omelette perfectly crunchy.
The restaurant’s signature dish is the “Mixed Oyster Omelette,” made with mussels from Trat Sea, combined with squid eggs and white shrimp. It is deep-fried until crispy and fluffy on the outside while remaining soft and chewy on the inside, served with a special simmered pineapple dipping sauce.
A time-honored restaurant with over 50 years of history uses only large, freshly selected clams from local fishermen in Ang Sila. These clams are fried in a crispy, thin batter with a well-balanced flavor and are not greasy. Most importantly, they remain crispy even the next day!
The secret to the restaurant’s signature Fried Oysters is the use of fresh mussels for frying, combined with poached oysters to add depth to the dish. This technique results in an oyster omelette that is crispy on the outside, juicy on the inside, and not oily.
The restaurant’s signature dish is “Seafood Hot Plate Oyster Omelette,” where great care is taken in selecting ingredients directly sourced from Surat Thani. The ingredients are always fresh and clean. When mixed with the crispy batter, it creates a firm texture that results in an oyster omelette with a crispy exterior and a tender interior when fried.
Che Noi Hoi Thot
Tha Chalom
The restaurant’s signature Fried Oysters has been recognized as one of the best in Samut Sakhon Province. The restaurant selects fresh mussels from local farms and uses a special frying pan that causes the pan to flare up with heat during cooking. This technique results in an oyster omelette with a perfectly crispy exterior and tender interior.
The restaurant’s signature dish is “Tong Yee 2 Shells,” featuring sweet mussels topped with stir-fried oysters. This dish is deep-fried until it is flaming, providing a crispy exterior while remaining tender and soft on the inside.
Kung King
Fried Mussels Koh Pier
In addition to the unique selling point of the rhythmic clinking of the pans, the restaurant’s standout dish is the “Crispy Mixed Seafood,” which includes shrimp, mussels, and squid. It is complemented by a tamarind dipping sauce and pickled cucumbers for an extra touch of flavor.
The restaurant’s “Hot Plate Seafood Oyster Omelette” features mussels that are 80% cooked to preserve their chewiness. It is prepared using a special stock that has been simmered and mixed into the batter. This dish is served sizzling hot on a skillet.
A local favorite in Chiang Mai, this must-visit restaurant is renowned for its signature dish: “Hot Plate Fried Mussels.” The mussels are cooked in a crispy batter that isn’t greasy, and the bean sprouts are stir-fried with a special saltwater technique to keep them crisp and fresh without discoloring.
Known as the “Fried Mussels Master of the Ghost Gate,” this restaurant has been serving customers for 30 years. They use large, firm mussels imported from Chile, and their unique sauce offers a balanced blend of tangy, sweet, and spicy flavors.
A legendary restaurant with a recipe passed down for over 100 years. They use large-sized mussels selected from Chonburi Province, known for their delicious aroma and natural sweetness. The mussels have a crispy exterior and tender, juicy interior.
The restaurant’s signature Som Tum is “Tum Sing Solao,” made with premium ingredients such as freshly steamed moo yor (Thai-style pork sausage) and crispy crispy pork skin. These are then pounded together with green papaya and mixed with a bold, spicy pla ra (fermented fish sauce) for an unforgettable taste.
A famous som tam (papaya salad) spot with long queues in the Pin Klao area. Their secret recipe features tamarind juice simmered for 6 hours and fish sauce made from selected large mackerel. They also use organic farm-raised mud crabs, resulting in a rich and flavorful som tam that has earned the nickname “Million Baht Som Tam.”
A famous som tam (papaya salad) spot with long queues in the Pin Klao area. Their secret recipe features tamarind juice simmered for 6 hours and fish sauce made from selected large mackerel. They also use organic farm-raised mud crabs, resulting in a rich and flavorful som tam that has earned the nickname “Million Baht Som Tam.”
The restaurant, which began as a small shop with mats on the floor in front, has now become a renowned Som Tum restaurant in Phitsanulok. Our signature dish is “Som Tum Pla Ra Moo Yang Poo Suea,” featuring grilled pork neck added to the Som Tum. We carefully select pork neck with a small amount of marbled fat, then marinate it overnight to achieve a rich and well-rounded flavor.
Somtam Che Kai
Hai Taek
The signature dish is “Tum Thale Hai Taek,” made with fresh blue crab delivered every morning. And pounded together with oysters, shrimp, and boiled cockles, then mixed with our homemade pla ra (fermented fish sauce). This combination creates a bold, spicy, and flavorful Som Tum that is sure to impress.
The restaurant’s secret recipe features carefully selected high-quality ingredients such as black crab, river snails, and our homemade pla ra (fermented fish sauce), which is freshly prepared and clean at every step. This ensures a bold and authentic flavor, resulting in a Som Tum dish that has become a signature favorite of our customers.
The restaurant’s signature dish is “Papaya Salad with Steamed Soft-Shell Crab and Ant Eggs.” It uses fermented fish sauce made from white snakehead fish and climbing perch, seasoned and boiled until cooked, then quickly pounded together with crunchy, rich ant eggs.
There’s a delicious “Spicy Papaya Salad with Vietnamese Pork Sausage and Fermented Fish Sauce.” It features fermented fish sauce made from mudfish, boiled and seasoned with pandan leaves to eliminate any strong odors. It’s mixed with shredded papaya and Ubon-style pork sausage that has just the right amount of fat, minimal flour, and a delightful chewy texture, topped off with soft-shell crab for an extra spicy kick.
The signature dish is “Spicy Blanched Shrimp and Clams!” It features a special fermented fish sauce recipe, along with fresh, bouncy clams and succulent, fresh shrimp.
A legendary restaurant in Ubon Ratchathani, known for its som tam (papaya salad) with added rice noodles and makuek (a type of local fruit), along with water spinach and other fresh ingredients directly from farms in Sisaket Province. The dish is characterized by its intense spiciness and aromatic fish sauce.
The standout dish at this restaurant is “Blue Crab Som Tam,” featuring blue crabs with a size of 8 crabs per kilogram, known for their firm and sweet meat. The dish is complemented by their own signature, flavorful fish sauce.
A renowned restaurant by the Mekong River, known for its special Lao-style recipe. They use fish sauce aged for 2 years and simmered over charcoal for 10 hours. The dish is topped with specially selected river prawns from the Mekong River.
The signature dish of our restaurant is “Green Curry with Fish Balls and Rice Noodles”. We use only the freshest fish, which is then mixed with sugar and salt to enhance the natural sweetness and richness of the fish. The fish balls are then simmered in a special curry paste infused with aromatic herbs and cumin, creating a fragrant and flavorful green curry. Once the curry is perfectly cooked, it is poured over the rice noodles, making for a truly delicious and unique dish
Our restaurant’s specialty is “Fresh Rice Noodles with Coconut Curry and Tender Crab Claws.” This dish offers a rich, aromatic flavor with a perfect balance of sweet and savory notes. It features firm fish meat and is topped with delicately steamed tender crab claws.
Our restaurant’s specialty is “Fresh Rice Noodles with Coconut Curry and Tender Crab Claws.” This dish offers a rich, aromatic flavor with a perfect balance of sweet and savory notes. It features firm fish meat and is topped with delicately steamed tender crab claws.
From the owner of a fresh rice noodle factory to the proprietor of a renowned rice noodle restaurant, the highlight of this establishment is the vibrant rice noodles, available in up to seven colors. These colors are naturally derived from herbs. The noodles are perfectly paired with green curry and fish balls made from freshly kneaded fish paste. The final secret lies in the curry paste, which is uniquely blended with turmeric and shrimp paste to enhance its aromatic fragrance.
From a teacher who mastered the art of making delicious rice noodles that delighted parents, the decision was made to open a dedicated rice noodle shop. The secret lies in the meticulous process of kneading the fish meat until it becomes firm and bouncy. The fish balls are then simmered with a special curry paste, coconut milk, and young coconut, resulting in a flavorful and aromatic green curry with fish balls and rice noodles that is sure to impress.
The secret to the special fragrance of our curry paste lies in making it from scratch, with the addition of galangal to enhance its aromatic qualities. The prepared curry paste is then simmered with coconut milk until it separates and blends with the fish balls, allowing the fish to absorb the rich, flavorful, and aromatic essence. This results in fish that is tender, flavorful, and perfectly bouncy. The dish is served with freshly made rice noodles, prepared daily to ensure the best taste and texture.
Our “Kanom Jeen Kaeng Tai Pla” features fermented fish innards from the mackerel, known for its rich, fatty texture and intense flavor. The curry paste is made with lemongrass and fresh Karen chili, which help balance the fishy taste and add depth to the dish.
Na Rue Phon
Rice Noodles
Our “Kanom Jeen Kaeng Tai Pla” is made with four types of fermented fish innards from Southern Thailand, marinated with aromatic herbs and simmered with the head of mackerel for a rich, savory broth. The dish is then served with freshly squeezed rice noodles (Kanom Jeen) for an authentic and flavorful experience.
Our “Kanom Jeen Kaeng Tai Pla” features two types of fermented fish innards: “pla lang” (mackerel) and “pla chon” (snakehead fish). The dish is enhanced with “sombat” (dried Garcinia) and flavored with shrimp paste instead of fish sauce. It is served in a unique clay pot, allowing the aromatic spices to infuse the dish, giving it a rich, fragrant taste.
Baan Chonnabot
Rice Noodles
Located on Sukhumvit Road, our restaurant specializes in “Southern Thai-Style Rice Noodles with Coconut Curry.” We meticulously attend to every detail, using locally sourced snakehead fish and home-grown turmeric to create a dish with rich, vibrant flavors.
Our distinguished Northern-style restaurant, located in Nonthaburi, is renowned for its signature dish, “Rice Noodles with Coconut Curry and Tilapia.” This delectable dish features a fragrant and flavorful curry with a rich, intense taste, complemented by tender, fish meat that is free from any fishy odor.
Renowned in the Rama 2 area, our restaurant specializes in “Traditional Coconut Curry.” This signature dish is made from a blend of snakehead fish and catfish, flavored with aromatic lemongrass, and served with homemade fresh rice noodles that are delightfully soft and smooth.
Our restaurant’s Kua Kling Moo stands out from others due to the use of tender pork ribs, which provide a unique, soft yet crispy texture. The pork is then stir-fried with a blend of chili paste made from wild Karen chilies, bird’s eye chilies, dried Jin Da chilies, and shrimp paste from the Klong Khon community, Mae Klong. The addition of Chumphon shrimp paste, palm sugar, salt, and fresh milk further enhances the flavor, resulting in a perfectly balanced and aromatic Kua Kling with a rich, harmonious taste.
Our “Kua Kling” is made with two cuts of pork: tenderloin and pork hip, stir-fried over high heat. The dish is flavored with a special curry paste made from dried head chili and fresh Karen chili, giving it a beautiful color and a tender, juicy texture.
Kua Kling minced pork, a specialty recipe from Nakhon Si Thammarat, features ingredients such as honey-fermented shrimp paste, resulting in a rich, spicy flavor and a fragrant aroma of curry paste.
The secret to the deliciousness of our restaurant’s Kua Kling Moo lies in the use of shrimp paste from Haad Sawan, Chumphon. It is stir-fried with a special curry paste made from both dried Hua Ruea chilies and garden bird’s eye chilies. The mixture is then dry-fried in a pan without adding water or oil, which results in a dry Kua Kling with tender, crumbly pork that is still perfectly coated with the rich, aromatic curry paste.
A Southern Thai restaurant that has been in operation for over 13 years, with 8 branches nationwide, is renowned for its signature Kua Kling. The dish features a special southern curry paste made from dried Yod Son chilies, fresh bird’s eye chilies, and shrimp paste from Nakhon Si Thammarat. This unique blend of ingredients creates a Kua Kling with a distinctive flavor that sets our restaurant apart.
After over 100 trials, we perfected our restaurant’s signature Kua Kling recipe. The secret lies in using freshly ground curry paste, prepared by hand. The paste is made spicy with black pepper and Jin Da chilies. Once stir-fried with the pork until fully combined, it results in a Kua Kling with a bold, fiery flavor that perfectly balances heat and richness.
Our “Kua Kling” features minced pork made from three cuts: pork neck, pork hip, and soft bone. The pork is stir-fried with a special curry paste made from three types of chili—dried bird’s eye chili, fresh bird’s eye chili, and fresh Karen chili. It is served with “sator” beans, which enhance the dish’s rich and balanced flavor.
Our “Kua Kling” is unique for using three cuts of pork: tenderloin, shoulder, and soft bone. The curry paste combines both aromatic herbs and two types of chili—fresh Karen chili and dried bird’s eye chili—giving the dish its vibrant color and distinctive flavor.
Our “Kua Kling” is made using fresh bird’s eye chili from Chumphon, blended with dried bird’s eye chili from Nakhon Si Thammarat, and infused with turmeric to achieve a golden-yellow color. The dish is stir-fried with tender slices of pork hip, and instead of oil, we use water to create a lighter, yet equally flavorful, version of this classic dish.
Phuket-style Kua Kling uses carefully selected ingredients, including three types of Phuket chilies, authentic shrimp paste from Rayong, tender pork, and stinky beans from a farm in Phuket.
Kua Kling is made from hand-ground curry paste, featuring a rich, savory flavor with intense heat, true to the authentic southern Thai style.
The Kua Kling with crispy egg and leaf-wrapped style from Hat Yai features the addition of a crispy egg for enhanced flavor, topped with crushed pork cracklings to finish.
Lee Heng Stir-fried Chicken
Sao Ching Cha
A restaurant serving delicious “Stir-Fried Chicken Noodles” from the Sao Chingcha area, using two cuts of chicken: the slightly fatty drumstick and marinated thigh, cooked with the restaurant’s special stir-fry sauce. The dish is stir-fried with thin rice noodles, paired with pickled mustard, crispy squid, shrimp, and Chinese crullers, creating a unique and flavorful experience.
This restaurant offers large stir-fried chicken noodles made with specially hand-cut wide noodles, cooked over a high-heat charcoal grill. The dish includes chicken and Argentinian squid, seasoned and prepared individually for each plate.
“Stir-fried Chicken with Mala and Crispy Pork” features noodles made from a proprietary recipe of the restaurant. The dish is stir-fried using a distinctive technique and enhanced with mala seasoning imported from Taiwan. Topped with crispy pork crackling, this is a novel take on the traditional stir-fried chicken noodle.
The restaurant’s Stir-Fried Chicken Noodles follows a legendary Chinese-style recipe passed down from the owner’s father. It uses all parts of free-range chicken, stir-fried with salted shrimp and large rice noodles. The dish is cooked using a special technique in a wok, enhancing the aroma and flavor of the Stir-Fried Chicken Noodles.
Peng Phochana
King of Stir-Fried Noodles
with Chicken
The restaurant’s exclusive dish is “Stir-Fried Pearl Chicken,” where pearls replace the traditional rice noodles. The pearls are soaked for 24 hours, giving them a soft yet chewy texture. They are then stir-fried with pepper-marinated chicken and a rich, flavorful sauce, creating a unique and delicious dish.
The restaurant that specializes in stir-fried chicken noodles, with over 50 years of tradition. The restaurant’s secret lies in its traditional Pad Thai sauce, made with two different sizes of noodles and a rich, flavorful sauce that perfectly balances sweet and sour, even without the need for additional toppings.
This restaurant has been serving stir-fried chicken noodles for over 60 years, featuring noodles infused with the aroma of charcoal. The chicken is marinated with a special recipe and stir-fried one pan at a time, resulting in a dish that is crispy on the outside and tender on the inside ensuring that any concerns about greasiness are completely forgotten.
This restaurant serves a traditional Chinese-style stir-fried chicken noodle dish, prepared dry with marinated chicken according to a classic recipe. A hint of fermented mustard greens adds a unique twist, creating a delicious balance with the fragrant aroma of the hot wok.
This restaurant specializes in stir-fried chicken noodles that feature crispy squid. The dish is characterized by its chewy texture and large pieces of squid, combining a French cooking style with a traditional family recipe. It is aromatic with the fragrance of the hot wok.
“Stir-fried Chicken Noodles” is distinguished by the aromatic flavor of charcoal grilling and marinated chicken thigh that has been marinated for up to 5 hours. The noodles are stir-fried with the chicken until they achieve a golden-yellow color.
At this establishment, “Stir-fried Chicken Noodles” are prepared using oil rendered from crisping chicken skin. The noodles are stir-fried with marinated chicken and the restaurant’s special sauce, then garnished with crispy chicken skin before being served.
“Stir-fried Chicken with Crystal Noodles” is made from crystal noodles stir-fried with intense heat and speed. Topped with Chinese crullers, this dish features chewy and tender noodles with a perfectly balanced flavor.
The authentic taste of Beef Basil made with Jasmine Wagyu and crispy Pork Liver from Phon Yang Kham. This award-winning dish is carefully stir-fried with red basil and wild basil to create a flavorful, spicy dish that’s tender, crunchy, and unforgettable. The perfect balance of flavors and textures will leave your taste buds tingling!
Grandma’s basil stir-fry recipe includes both bird’s eye chili and dried chili. It features a combination of pork shoulder and pork thigh, stir-fried with a simmered basil sauce complemented by palm sugar from Buriram.
“Flaming Basil Stir-fry” uses a special sauce that is simmered for 4 hours, combined with four types of chili peppers and chopped coconut meat. This mixture is stir-fried with tender beef tendons, resulting in a basil dish that is aromatic and deeply flavorful.
This restaurant was a hidden Gem in Bang Saen, Chon buri, Thailand. This menu are combinate with spicy Stir-Fried Basil with Aged Chinese Liquor & Ribeye brings you a secret stir-fry that’s impossible to stop eating! The dish is made with a special 5-year aged Chinese liquor mixed with fresh herbs and the restaurant’s unique sauce. Stir-fried with premium Aussie ribeye, wild basil leaves, and crispy beef cracklings, this dish is packed with rich, spicy flavor that hits all the right notes. It’s bold, savory, and guaranteed to keep you coming back for more!
Spicy Basil Beef That’ll Set Your Taste Buds on Fire! At Basil Blaze, owner Khun Q has handpicked over 200 types of chilies like fresh Jinda Red Chili, bird’s eye chili, dried pine sprout chili, head boat chili, and roasted chili to create a seriously fiery flavor profile. Mixed with a secret sauce and fresh herbs, it’s stir-fried with Thai Brahman beef (using the tender hip and briksket), delivering a perfectly balanced, spicy, and savory dish that’ll have you sweating and coming back for more!
Exclusive Beef Kaprao in Thailand made with 5 Types of Chili & Thai Wagyu called “Kaprao Kai La aied” Discover an exclusive Thai Basil Beef dish made with a special blend of 5 types of chili: yellow chili, red chili, bird’s eye chili, wild mountain chili, and black pepper, combined with Diphlee for a distinct spicy kick that enhances the flavors. Stir-fried with tender Thai Wagyu (including Chuck roll, belly, and brisket) and served with a rich lava duck egg, this dish offers a unique and unforgettable flavor experience.
The traditional Thai basil stir-fry with three types of pork features a special ingredient: homegrown red-stemmed Thai basil cultivated in a garden spanning over one rai. The dish includes three cuts of pork: pork neck, minced pork, and crispy pork rinds. It is seasoned in a traditional manner using only fish sauce, sugar, and salt, with the addition of chili and other spices to finish.
Grilled pork basil stir-fry is incredibly spicy and flavorful. The pork is tender and juicy, combined with three types of basil sauce, and enhanced with roasted chili paste. The dish is simmered for five hours and stir-fried over high heat until well combined, then served immediately.
The basil stir-fry menu offers options from the North, Northeast, Central, and South regions. However, the standout dish is the Central-style basil stir-fry, which includes a generous blend of ten herbs, such as ginger and cardamom, providing a unique and fragrant aroma.
“Traditional Minced Beef Basil” uses Thai-French breed hamburger meat, seared in a pan until charred and then stir-fried to perfection. The dish is finished with a special sauce, aged Chinese rice wine, and basil leaves, stir-fried using a unique technique to achieve a basil stir-fry with a fragrant and succulent sauce.
“Minced Beef Basil” uses beef tallow rendered until fragrant, resembling butter, which is stir-fried with minced premium beef, a blend of three different sauces, basil leaves, and crispy beef bits. This creates a uniquely flavorful basil stir-fry.
“Basil Braised Shank” uses Thai Brahman shank meat, braised with spices for 4 hours, then sliced, seasoned, and stir-fried with pesticide-free white basil leaves. The dish is served with fragrant Thai rice variety 105 from Thung Kula Rong Hai, which has a distinctive pandan aroma.
The menu features fresh shrimp Pad Thai, with soft and chewy noodles that have a rich flavor, requiring no additional seasoning. Topped with shrimp coated in a light layer of coconut sugar, this Pad Thai offers a fragrant and sweet taste experience that is perfectly balanced.
The menu features fresh shrimp Pad Thai, with soft and chewy noodles that have a rich flavor, requiring no additional seasoning. Topped with shrimp coated in a light layer of coconut sugar, this Pad Thai offers a fragrant and sweet taste experience that is perfectly balanced.
At Suan Heng, the ‘Pad Thai with Fresh Shrimp’ is an adaptation of the traditional ‘Pad Jek,’ an ancient stir-fried noodle dish. Unlike the original recipe, which does not include tamarind paste, this version features a distinctive flavor with a unique balance of sweet and salty tastes.
Phat Thai Roi Pi
Ban Thang Kwian
A signature Pad Thai from Muang Klang, Rayong Province. The restaurant’s Pad Thai features a specially crafted sauce made from vinegar, sugar, red bell peppers, onions, garlic, and a secret shrimp paste recipe. Served with large-sized shrimp, the combination of ingredients creates a uniquely delicious Pad Thai that stands out perfectly.
Organic Pad Thai, featuring a rich sauce with a tangy flavor from hand-squeezed tamarind, perfectly balanced with soybean paste. This special dish is elevated with “free-range duck eggs,” plump white shrimp, and crispy pork cracklings, all stir-fried together for a unique and delicious taste.
Krua Khun Ya
Ban That Thong
The restaurant’s famous dish is “Fried Pork Pad Thai,” featuring pork that has been carefully marinated overnight, served alongside the restaurant’s signature Pad Thai noodles. The dish is bursting with bold flavors, delicious on its own without the need for any additional seasoning.
The menu features traditional Pad Thai, which does not include shrimp and is based on a recipe from the grandmother. It incorporates coconut cream and is seasoned with tamarind paste, coconut sugar, and salt. Stir-fried over charcoal, it is beautifully enhanced with a vibrant red sauce for an appealing presentation.
The restaurant’s Pad Thai features two signature Pad Thai sauces and two types of tofu, which are stir-fried until crispy on the outside and tender on the inside. This is then combined with additional Pad Thai ingredients, finished off with the restaurant’s signature battered and fried shrimp.
The menu features River Prawn Pad Thai, which uses four types of shrimp: dried shrimp, large dried shrimp, and dried shrimp heads. Stir-fried with noodles, it is seasoned with tamarind paste, palm sugar, and chili sauce, topped with river prawns for a truly flavorful experience.
At Mae Tum Pad Thai Khaeng, the ‘Pad Thai with Fresh Shrimp’ uses large, naturally sourced fresh shrimp. The dish is stir-fried and seasoned with a traditional, rich sauce, offering an authentic style that has captivated international diners.
The ‘Original Recipe Pad Thai’ at Pad Thai Pak Bang follows a traditional formula passed down from the great-grandmother. It uses duck eggs as the main ingredient instead of chicken eggs, resulting in a sweet and tangy flavor with the distinctive aroma of duck eggs.
The ‘Pad Thai with Fresh Shrimp’ at Lan Lek Lek Pad Thai Sauce Muu uses a rich and intense flavor. It incorporates crab meat sauce and fermented rice noodles with chili paste, along with a stir-frying technique that preserves the sauce’s succulent quality. This special recipe has become a favorite for many.
The restaurant’s Fried Oysters, made with a thin batter, follows a recipe passed down from the owner’s grandmother. Great care is taken in selecting the finest ingredients, such as choosing large, plump oysters, and blending three types of flour with herbs. The secret lies in the frying technique: first, the oysters are briefly exposed to high heat, then the batter is tossed over them, creating a crispy, thin coating that makes the oyster omelette perfectly crunchy.
The restaurant’s signature dish is the “Mixed Oyster Omelette,” made with mussels from Trat Sea, combined with squid eggs and white shrimp. It is deep-fried until crispy and fluffy on the outside while remaining soft and chewy on the inside, served with a special simmered pineapple dipping sauce.
A time-honored restaurant with over 50 years of history uses only large, freshly selected clams from local fishermen in Ang Sila. These clams are fried in a crispy, thin batter with a well-balanced flavor and are not greasy. Most importantly, they remain crispy even the next day!
The secret to the restaurant’s signature Fried Oysters is the use of fresh mussels for frying, combined with poached oysters to add depth to the dish. This technique results in an oyster omelette that is crispy on the outside, juicy on the inside, and not oily.
The restaurant’s signature dish is “Seafood Hot Plate Oyster Omelette,” where great care is taken in selecting ingredients directly sourced from Surat Thani. The ingredients are always fresh and clean. When mixed with the crispy batter, it creates a firm texture that results in an oyster omelette with a crispy exterior and a tender interior when fried.
Che Noi Hoi Thot
Tha Chalom
The restaurant’s signature Fried Oysters has been recognized as one of the best in Samut Sakhon Province. The restaurant selects fresh mussels from local farms and uses a special frying pan that causes the pan to flare up with heat during cooking. This technique results in an oyster omelette with a perfectly crispy exterior and tender interior.
The restaurant’s signature dish is “Tong Yee 2 Shells,” featuring sweet mussels topped with stir-fried oysters. This dish is deep-fried until it is flaming, providing a crispy exterior while remaining tender and soft on the inside.
Kung King
Fried Mussels Koh Pier
In addition to the unique selling point of the rhythmic clinking of the pans, the restaurant’s standout dish is the “Crispy Mixed Seafood,” which includes shrimp, mussels, and squid. It is complemented by a tamarind dipping sauce and pickled cucumbers for an extra touch of flavor.
The restaurant’s “Hot Plate Seafood Oyster Omelette” features mussels that are 80% cooked to preserve their chewiness. It is prepared using a special stock that has been simmered and mixed into the batter. This dish is served sizzling hot on a skillet.
A local favorite in Chiang Mai, this must-visit restaurant is renowned for its signature dish: “Hot Plate Fried Mussels.” The mussels are cooked in a crispy batter that isn’t greasy, and the bean sprouts are stir-fried with a special saltwater technique to keep them crisp and fresh without discoloring.
Known as the “Fried Mussels Master of the Ghost Gate,” this restaurant has been serving customers for 30 years. They use large, firm mussels imported from Chile, and their unique sauce offers a balanced blend of tangy, sweet, and spicy flavors.
A legendary restaurant with a recipe passed down for over 100 years. They use large-sized mussels selected from Chonburi Province, known for their delicious aroma and natural sweetness. The mussels have a crispy exterior and tender, juicy interior.
The restaurant’s signature Som Tum is “Tum Sing Solao,” made with premium ingredients such as freshly steamed moo yor (Thai-style pork sausage) and crispy crispy pork skin. These are then pounded together with green papaya and mixed with a bold, spicy pla ra (fermented fish sauce) for an unforgettable taste.
A famous som tam (papaya salad) spot with long queues in the Pin Klao area. Their secret recipe features tamarind juice simmered for 6 hours and fish sauce made from selected large mackerel. They also use organic farm-raised mud crabs, resulting in a rich and flavorful som tam that has earned the nickname “Million Baht Som Tam.”
A famous som tam (papaya salad) spot with long queues in the Pin Klao area. Their secret recipe features tamarind juice simmered for 6 hours and fish sauce made from selected large mackerel. They also use organic farm-raised mud crabs, resulting in a rich and flavorful som tam that has earned the nickname “Million Baht Som Tam.”
The restaurant, which began as a small shop with mats on the floor in front, has now become a renowned Som Tum restaurant in Phitsanulok. Our signature dish is “Som Tum Pla Ra Moo Yang Poo Suea,” featuring grilled pork neck added to the Som Tum. We carefully select pork neck with a small amount of marbled fat, then marinate it overnight to achieve a rich and well-rounded flavor.
Somtam Che Kai
Hai Taek
The signature dish is “Tum Thale Hai Taek,” made with fresh blue crab delivered every morning. And pounded together with oysters, shrimp, and boiled cockles, then mixed with our homemade pla ra (fermented fish sauce). This combination creates a bold, spicy, and flavorful Som Tum that is sure to impress.
The restaurant’s secret recipe features carefully selected high-quality ingredients such as black crab, river snails, and our homemade pla ra (fermented fish sauce), which is freshly prepared and clean at every step. This ensures a bold and authentic flavor, resulting in a Som Tum dish that has become a signature favorite of our customers.
The restaurant’s signature dish is “Papaya Salad with Steamed Soft-Shell Crab and Ant Eggs.” It uses fermented fish sauce made from white snakehead fish and climbing perch, seasoned and boiled until cooked, then quickly pounded together with crunchy, rich ant eggs.
There’s a delicious “Spicy Papaya Salad with Vietnamese Pork Sausage and Fermented Fish Sauce.” It features fermented fish sauce made from mudfish, boiled and seasoned with pandan leaves to eliminate any strong odors. It’s mixed with shredded papaya and Ubon-style pork sausage that has just the right amount of fat, minimal flour, and a delightful chewy texture, topped off with soft-shell crab for an extra spicy kick.
The signature dish is “Spicy Blanched Shrimp and Clams!” It features a special fermented fish sauce recipe, along with fresh, bouncy clams and succulent, fresh shrimp.
A legendary restaurant in Ubon Ratchathani, known for its som tam (papaya salad) with added rice noodles and makuek (a type of local fruit), along with water spinach and other fresh ingredients directly from farms in Sisaket Province. The dish is characterized by its intense spiciness and aromatic fish sauce.
The standout dish at this restaurant is “Blue Crab Som Tam,” featuring blue crabs with a size of 8 crabs per kilogram, known for their firm and sweet meat. The dish is complemented by their own signature, flavorful fish sauce.
A renowned restaurant by the Mekong River, known for its special Lao-style recipe. They use fish sauce aged for 2 years and simmered over charcoal for 10 hours. The dish is topped with specially selected river prawns from the Mekong River.
The signature dish of our restaurant is “Green Curry with Fish Balls and Rice Noodles”. We use only the freshest fish, which is then mixed with sugar and salt to enhance the natural sweetness and richness of the fish. The fish balls are then simmered in a special curry paste infused with aromatic herbs and cumin, creating a fragrant and flavorful green curry. Once the curry is perfectly cooked, it is poured over the rice noodles, making for a truly delicious and unique dish
Our restaurant’s specialty is “Fresh Rice Noodles with Coconut Curry and Tender Crab Claws.” This dish offers a rich, aromatic flavor with a perfect balance of sweet and savory notes. It features firm fish meat and is topped with delicately steamed tender crab claws.
Our restaurant’s specialty is “Fresh Rice Noodles with Coconut Curry and Tender Crab Claws.” This dish offers a rich, aromatic flavor with a perfect balance of sweet and savory notes. It features firm fish meat and is topped with delicately steamed tender crab claws.
From the owner of a fresh rice noodle factory to the proprietor of a renowned rice noodle restaurant, the highlight of this establishment is the vibrant rice noodles, available in up to seven colors. These colors are naturally derived from herbs. The noodles are perfectly paired with green curry and fish balls made from freshly kneaded fish paste. The final secret lies in the curry paste, which is uniquely blended with turmeric and shrimp paste to enhance its aromatic fragrance.
From a teacher who mastered the art of making delicious rice noodles that delighted parents, the decision was made to open a dedicated rice noodle shop. The secret lies in the meticulous process of kneading the fish meat until it becomes firm and bouncy. The fish balls are then simmered with a special curry paste, coconut milk, and young coconut, resulting in a flavorful and aromatic green curry with fish balls and rice noodles that is sure to impress.
The secret to the special fragrance of our curry paste lies in making it from scratch, with the addition of galangal to enhance its aromatic qualities. The prepared curry paste is then simmered with coconut milk until it separates and blends with the fish balls, allowing the fish to absorb the rich, flavorful, and aromatic essence. This results in fish that is tender, flavorful, and perfectly bouncy. The dish is served with freshly made rice noodles, prepared daily to ensure the best taste and texture.
Our “Kanom Jeen Kaeng Tai Pla” features fermented fish innards from the mackerel, known for its rich, fatty texture and intense flavor. The curry paste is made with lemongrass and fresh Karen chili, which help balance the fishy taste and add depth to the dish.
Na Rue Phon
Rice Noodles
Our “Kanom Jeen Kaeng Tai Pla” is made with four types of fermented fish innards from Southern Thailand, marinated with aromatic herbs and simmered with the head of mackerel for a rich, savory broth. The dish is then served with freshly squeezed rice noodles (Kanom Jeen) for an authentic and flavorful experience.
Our “Kanom Jeen Kaeng Tai Pla” features two types of fermented fish innards: “pla lang” (mackerel) and “pla chon” (snakehead fish). The dish is enhanced with “sombat” (dried Garcinia) and flavored with shrimp paste instead of fish sauce. It is served in a unique clay pot, allowing the aromatic spices to infuse the dish, giving it a rich, fragrant taste.
Baan Chonnabot
Rice Noodles
Located on Sukhumvit Road, our restaurant specializes in “Southern Thai-Style Rice Noodles with Coconut Curry.” We meticulously attend to every detail, using locally sourced snakehead fish and home-grown turmeric to create a dish with rich, vibrant flavors.
Our distinguished Northern-style restaurant, located in Nonthaburi, is renowned for its signature dish, “Rice Noodles with Coconut Curry and Tilapia.” This delectable dish features a fragrant and flavorful curry with a rich, intense taste, complemented by tender, fish meat that is free from any fishy odor.
Renowned in the Rama 2 area, our restaurant specializes in “Traditional Coconut Curry.” This signature dish is made from a blend of snakehead fish and catfish, flavored with aromatic lemongrass, and served with homemade fresh rice noodles that are delightfully soft and smooth.
Our restaurant’s Kua Kling Moo stands out from others due to the use of tender pork ribs, which provide a unique, soft yet crispy texture. The pork is then stir-fried with a blend of chili paste made from wild Karen chilies, bird’s eye chilies, dried Jin Da chilies, and shrimp paste from the Klong Khon community, Mae Klong. The addition of Chumphon shrimp paste, palm sugar, salt, and fresh milk further enhances the flavor, resulting in a perfectly balanced and aromatic Kua Kling with a rich, harmonious taste.
Our “Kua Kling” is made with two cuts of pork: tenderloin and pork hip, stir-fried over high heat. The dish is flavored with a special curry paste made from dried head chili and fresh Karen chili, giving it a beautiful color and a tender, juicy texture.
Kua Kling minced pork, a specialty recipe from Nakhon Si Thammarat, features ingredients such as honey-fermented shrimp paste, resulting in a rich, spicy flavor and a fragrant aroma of curry paste.
The secret to the deliciousness of our restaurant’s Kua Kling Moo lies in the use of shrimp paste from Haad Sawan, Chumphon. It is stir-fried with a special curry paste made from both dried Hua Ruea chilies and garden bird’s eye chilies. The mixture is then dry-fried in a pan without adding water or oil, which results in a dry Kua Kling with tender, crumbly pork that is still perfectly coated with the rich, aromatic curry paste.
A Southern Thai restaurant that has been in operation for over 13 years, with 8 branches nationwide, is renowned for its signature Kua Kling. The dish features a special southern curry paste made from dried Yod Son chilies, fresh bird’s eye chilies, and shrimp paste from Nakhon Si Thammarat. This unique blend of ingredients creates a Kua Kling with a distinctive flavor that sets our restaurant apart.
After over 100 trials, we perfected our restaurant’s signature Kua Kling recipe. The secret lies in using freshly ground curry paste, prepared by hand. The paste is made spicy with black pepper and Jin Da chilies. Once stir-fried with the pork until fully combined, it results in a Kua Kling with a bold, fiery flavor that perfectly balances heat and richness.
Our “Kua Kling” features minced pork made from three cuts: pork neck, pork hip, and soft bone. The pork is stir-fried with a special curry paste made from three types of chili—dried bird’s eye chili, fresh bird’s eye chili, and fresh Karen chili. It is served with “sator” beans, which enhance the dish’s rich and balanced flavor.
Our “Kua Kling” is unique for using three cuts of pork: tenderloin, shoulder, and soft bone. The curry paste combines both aromatic herbs and two types of chili—fresh Karen chili and dried bird’s eye chili—giving the dish its vibrant color and distinctive flavor.
Our “Kua Kling” is made using fresh bird’s eye chili from Chumphon, blended with dried bird’s eye chili from Nakhon Si Thammarat, and infused with turmeric to achieve a golden-yellow color. The dish is stir-fried with tender slices of pork hip, and instead of oil, we use water to create a lighter, yet equally flavorful, version of this classic dish.
Phuket-style Kua Kling uses carefully selected ingredients, including three types of Phuket chilies, authentic shrimp paste from Rayong, tender pork, and stinky beans from a farm in Phuket.
Kua Kling is made from hand-ground curry paste, featuring a rich, savory flavor with intense heat, true to the authentic southern Thai style.
The Kua Kling with crispy egg and leaf-wrapped style from Hat Yai features the addition of a crispy egg for enhanced flavor, topped with crushed pork cracklings to finish.
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