Bangkok Kitchen Deli

This dish features soft crab and fluffy eggs, making it a currently popular item. The egg curry and the savory flavor of the soft shell crab blend perfectly together! Please give it a try♪

Our Gapao Rice can be adjusted to your preferred level of spiciness. Please let us know your desired spiciness. Therefore, even those who are not good with spice can enjoy it with peace of mind.

Shrimp spring rolls are an irresistible dish with the combination of the bouncy texture of shrimp and the crispy skin. It is a popular dish in both Japan and Vietnam.

Fried vegetable spring rolls are a dish that allows you to enjoy the sweetness and texture of vegetables, providing satisfaction while being healthy! The charm lies in being able to fully savor the flavor of the vegetables since no meat is used.

This dish is packed with the bouncy texture and umami of shrimp, making it perfect as a side dish for rice or as a snack. The lightly fried paste is irresistible and will have you reaching for more.

Thai-style grilled young chicken, that is 'Gai Yang'! The aroma of the uniquely sweet and spicy sauce and herbs on the beautifully grilled chicken is irresistible, making it a representative street food of Thailand.

The unique charm of Suar Long Hai's marinade: By marinating in a base of fish sauce, sugar, garlic, coriander roots, white pepper, and more, the meat absorbs deep umami and aroma.

Thai cuisine's grilled pork neck is precisely what is known as 'Kor Moo Yang'! 'Kor' means neck, 'Moo' means pork, and 'Yang' means to grill. This dish features pork neck (grilled pork neck) marinated in a special sauce and grilled, representing the Isaan region of Thailand (northeast). The rich flavor of the pork neck fat combined with the unique spices and herbs of Thailand creates an unforgettable deliciousness that you won't forget after trying it.

Northeastern Thai grilled pork skewers, this is known as 'Moo Ping'! 'Moo' means pork and 'Ping' means grilled. It is a classic street food that can be seen all day long at Thai stalls, from breakfast to late-night snacks. The charm of Moo Ping lies in its sweet and savory exquisite seasoning: a sweet and spicy sauce based on fish sauce, sugar (palm sugar), coriander roots, garlic, and white pepper enhances the flavor of the pork to the fullest.

This dish features chicken and cashew nuts stir-fried with bell peppers, onions, dried chili peppers, and a sweet and spicy special sauce. The spiciness is mild, and it is characterized by the fragrant cashew nuts, the umami of the chicken, and the sweet and spicy sauce. It is relatively mild compared to other Thai dishes, making it popular among those who are not fond of spicy food. It pairs well with rice and can also be enjoyed as a snack.

This is a fried chicken that is marinated in a special sauce, coated in a fragrant batter, and deep-fried, often considered a national dish of Thailand. It is similar to what is known in Japan as 'karaage', but the addition of unique Thai herbs and spices creates a distinct flavor and aroma. It is often enjoyed with sticky rice (khao niao) and sweet and spicy chili sauce, making it easy to enjoy at street stalls.

This dish features chicken that is slowly steamed or boiled to achieve a moist and tender texture, generously topped with a special spicy and tangy sauce (Nam Jim). It can be considered a dish that focuses on the chicken part of Khao Man Gai, served without rice, as a side dish or snack.

This is a Thai dish where crab is stir-fried and simmered with fluffy eggs flavored with curry. It features a rich curry flavor and the light texture of milk eggs, using peeled crab for ease of eating, as well as soft shell crab. The charm of Pu Pad Pong Curry lies in its complex and deep flavors: the rich aroma of curry powder, the sweet and spicy taste of chili paste (Nam Prik Pao), the gentleness of the eggs, and the combination of seasonings like fish sauce and oyster sauce, creating a balance of sweetness, spiciness, and saltiness.

What is Talay Pappon Curry? It is the seafood version of Pu Pad Pong Curry (crab curry stir-fry) and is a popular menu item at Thai seafood restaurants. The rich flavor of the curry combined with the creaminess of coconut milk, the fluffy texture of eggs, and the umami of seafood come together to create a dish that pairs perfectly with rice.

This dish involves marinating fresh squid in a special sauce and then grilling it, served with a sweet, spicy seafood sauce (Nam Chim Seafood). It is simple yet combines the natural umami of the squid, its smokiness, and the complex flavors unique to Thailand, making it a perfect match with beer. In coastal resort areas of Thailand or regions rich in seafood, you can especially enjoy Pla Mook Yang made with fresh squid.

This dish involves marinating squid with garlic and seasonings before frying it, then generously topping it with crispy fried garlic. Simple yet flavorful, the umami of the squid, the aroma of the fried garlic, and the sweet and spicy sauce unique to Thailand come together, making it a popular accompaniment to rice as well as a snack with beer.

This dish features fresh squid that is steamed to a moist finish and served with a generous amount of lime juice, chili, garlic, fish sauce, and other ingredients, resulting in a transparent sauce characterized by its sour and spicy flavors. The hot steamed squid is topped with a cold (or warm) spicy sour sauce, enhancing the sweetness of the squid and stimulating the appetite. It is especially popular in coastal areas of Thailand and seafood restaurants where fresh seafood is readily available.

What is Kun Thot Gratiam Prik Thai? This dish simply fries shrimp, either with shells or peeled, and seasons it with plenty of fried garlic (garlic chips) and coarsely ground pepper. The aroma of garlic and the punch of pepper enhance the sweetness of the shrimp. It is very popular in Thai seafood restaurants and street stalls, often enjoyed as a beer snack or a side dish with rice.

This dish is made by steaming shrimp and spring noodles with flavorful vegetables such as pork belly, ginger, garlic, and cilantro roots, using a special sauce. It is often served hot in a clay pot or deep pot, allowing the spring noodles to absorb the rich flavors of the shrimp and pork, combined with the complex aroma of spices, resulting in a very flavorful taste. In Thailand, it is popular in seafood restaurants and as home-cooked food.

What is Pad Pak Boong Fai Daeng? This dish is a very popular vegetable stir-fry in Thai restaurants and street stalls. By stir-frying it quickly over high heat, the crisp texture of the water spinach is preserved while the aroma of garlic and the richness of the oyster sauce blend together perfectly. It is named 'Fai Daeng' (red flame) due to the cooking method that resembles 'stir-frying with flames.'

The charm of stir-fried shrimp and asparagus: The vibrant red of the shrimp and the green of the asparagus brighten up the dining table. The contrast in texture: The combination of plump shrimp and crunchy asparagus keeps it interesting to eat.

This dish is made by stir-frying seafood such as shrimp and squid with glass noodles, eggs, and various vegetables, using Thai seasonings. It is one of the classic menu items often seen at street stalls and eateries, where the glass noodles absorb the flavors of the ingredients and seasonings, resulting in a taste that is complex yet approachable. Although it is stir-fried in oil, the glass noodles are relatively healthy ingredients, making it a popular dish that is not too heavy and well-balanced.

The cooking method involves stir-frying bok choy over high heat quickly, with a flavoring rich in umami based on oyster sauce.

Kway Teow means noodles, and Tom Yum refers to the Tom Yum flavor. In other words, it is a spicy and sour noodle dish made with a soup base flavored like Tom Yum Kung, incorporating various types of noodles and ingredients. Similar to Tom Yum Kung (soup), it features the aroma of herbs such as lemongrass, galangal (Thai ginger), and kaffir lime leaves, with a complex interplay of spiciness from chili, sourness from lime, and the salty taste of fish sauce combined with the sweetness of sugar, creating an appetizing flavor.

Kway Teow means noodles, and Gai means chicken. In other words, it is a noodle dish with a light flavor made from clear chicken bone soup that has been slowly simmered with various types of noodles and ingredients. It does not have the spiciness or sourness of Tom Yum Kung noodles, and is characterized by a gentle soup infused with the umami of chicken. In Thailand, it is popular as a breakfast or snack, and is also favored by those who are not fond of spicy food and children. The types of noodles include rice noodles (Sen Lek,

What is Kway Teow Tom Yum Moo? 'Kway Teow = noodles', 'Tom Yum = Tom Yum flavor', 'Moo = pork'. In other words, it is a noodle dish with a spicy and sour soup based on the flavor of Tom Yum Goong, containing pork (sliced, minced, meatballs, etc.), various types of noodles, and other ingredients.

A representative stir-fried noodle dish from Thailand, made by stir-frying rice noodles with shrimp, eggs, bean sprouts, chives, and a sweet and sour special sauce, served with crushed peanuts and lime. 'Pad' means stir-fry, 'Thai' refers to Thailand, and 'Kun' means shrimp. It is one of the popular dishes at Thai street stalls and eateries, with slight variations in flavor and ingredients depending on the shop or household. The perfect blend of sweetness, sourness, spiciness, saltiness, and a toasty aroma creates a deep and appetizing flavor.

This dish is made by stir-frying ground pork with holy basil (krapow), chili, garlic, fish sauce, and other seasonings over high heat, then serving it over rice with a fried egg on top. Its greatest appeal lies in the unique aroma of krapow (holy basil), the stimulating spiciness of the chili, and the sweet and spicy seasoning that together create an irresistible flavor that makes you want to keep eating the rice. In Thai street stalls and eateries, it is often prepared quickly after an order is placed and served hot.

Mild and deep curry flavor: While based on curry powder, the addition of milk and eggs creates a unique creaminess and richness. It is not too spicy and features a complex umami. Fluffy and creamy texture of the egg: The egg is in a soft-boiled state, blending with the ingredients, giving the entire dish a gentle mouthfeel and rich flavor.

This dish is made by stir-frying pork (ground or sliced) with rice, along with vegetables such as eggs, onions, and tomatoes, using seasonings like fish sauce and seasoning sauce over high heat. In Thailand, it is popular among those who are not fond of spicy food and children, and is often ordered as a side dish with other Thai meals. Despite its simplicity, it features the delightful texture of Thai rice, the umami of the seasonings, and a perfect balance of ingredients, making it a delicious dish that never gets boring.

This dish is made by stir-frying shrimp and rice with vegetables such as eggs, onions, and tomatoes, using seasonings like fish sauce and seasoning sauce over high heat. Similar to pork fried rice, it features the fluffy texture of Thai rice, the umami of the seasonings, and a perfect balance of ingredients, resulting in a deliciousness that never gets boring. The addition of shrimp enhances the rich flavor unique to seafood.

This fried rice features fluffy Thai rice stir-fried with shrimp, eggs, and herbs and seasonings used in Tom Yum soup, characterized by its sour and spicy flavors. In addition to the deliciousness of regular fried rice, the refreshing aroma of herbs such as lemongrass, galangal (Thai ginger), and kaffir lime leaves, along with the sharp spiciness of chili and the tanginess of lime, create a unique taste that strongly stimulates the appetite. Its punchy flavor is popular at Thai street stalls and restaurants.

This is a Thai curry characterized by the spiciness derived from green chili peppers, the creaminess of coconut milk, and the aroma of herbs. As the name suggests, it is based on a green paste (green curry paste) and is simmered with coconut milk, chicken, vegetables such as eggplant, bamboo shoots, and bell peppers, and fresh Thai herbs (such as Thai basil and kaffir lime leaves). The spiciness is complemented by a deep sweetness and umami, making it an excellent pairing with rice, especially jasmine rice.

A simple yet profound chicken rice dish served with boiled (or steamed) tender chicken on rice cooked in chicken broth and chicken fat, topped with a special sauce. It shares roots with Singapore and Malaysia's Hainan Chicken Rice and is a national favorite in Thailand, available all day from breakfast to lunch and dinner at street stalls and specialty shops. The flavor of the chicken seeps into the rice, complemented by various flavorful sauces.

Thai Style Crispy Chicken Rice

A famous representative of Thai cuisine known as one of the world's three great soups. M... 1,430 yen, L... 1,680 yen

Tom. Chicken soup finished with coconut milk based on Yum soup.

Green curry rice with chicken and green chili, finished with coconut milk soup

Thai Fragrant Rice

Fresh spring rolls, shrimp, chicken, herbs, and vegetables are wrapped.

Fresh papaya spicy salad with shredded shrimp and peanuts

Spicy salad with spring noodles, shrimp, squid, and ground pork

Spicy beef tataki salad with harp, garlic, and fish sauce

Grilled young chicken thigh with spicy herb salad