Pa Naeng Boran Tua-li-song Klok Gub Si Klong Neau
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Stew of Slow Braised Crispy Pork Belly, Herbs and Pepperwood, Served with Two-Colored Deep-fried Sticky Rice
40-Day Spring Chicken in Red Curry with Purple Banana and Trio of Fragrant Leaves Served with Steamed Saffron and Jasmine Rice
Stir-fried Crab Meat, Julienne of Ginger with Three Flavored Curry Paste Served with Steamed Brown and Pandan Rice
