Collection
Regional Specialities
North, Isan, South — the dishes that tell you exactly where in Thailand you are.
Signature Series
The line drawings
In Full Colour
Painted
Regional
Khao Soi · ข้าวซอย
Egg noodles in coconut curry under crispy noodles, lime, shallot and pickled greens — Chiang Mai's own bowl.
Regional
Sai Ua · ไส้อั่ว
A coiled Lanna sausage packed with lemongrass, makrut lime and chilli — Chiang Mai in a bite.
Regional
Nam Prik Ong · น้ำพริกอ่อง
A mild red dip of tomato, minced pork and chilli, with raw vegetables and pork crackling — Lanna's centre.
Regional
Khanom Jeen Nam Ngiao · ขนมจีนน้ำเงี้ยว
Rice noodles in a red broth of tomato, pork ribs and dried cotton flower — a Shan dish the north made its own.
Regional
Som Tam Pu Pla Ra · ส้มตำปูปลาร้า
Papaya salad the Isan way — salted field crab, fermented fish sauce, and no apology.
Regional
Larb Ped · ลาบเป็ด
Minced duck with roasted chilli, mint, shallot and toasted rice — richer than pork larb, and hotter.
Regional
Kua Kling · คั่วกลิ้ง
Minced pork fried dry in turmeric curry paste with lime leaf and peppercorns — the south's hottest plate.
Regional
Sataw Pad Kapi Goong · สะตอผัดกะปิกุ้ง
Bright green stink beans and prawns in a shrimp-paste glaze — pungent, bitter, sweet and entirely southern.
Regional
Moo Hong · หมูฮ้อง
Pork belly braised glossy in soy, pepper and garlic — a Hokkien dish that became Phuket's own.
