The signature dish — green papaya salad dressed with one of three specifically selected pla ra varieties, chosen to complement the salad's other ingredients. Reviews from Wanderlog describe it as a standout even for diners already familiar with Isaan-style som tam. The fermented fish is sourced from the same Ubon Ratchathani market as the restaurant's main branch.
Tips from diners
Ask the staff which pla ra variety is being used that day — there are three on the menu and each brings a different sourness and funk level.
Steamed glutinous rice in a traditional bamboo basket.
Tips from diners
Every dish on the table benefits from sticky rice alongside — order one per person.
Minced duck salad with toasted rice powder, dried chilies, and shallots.
Tips from diners
The duck version is less common than pork or beef larb — order it here while you have the chance.
Sour and spicy Isaan soup with prawns, lemongrass, and galangal.
Tips from diners
This soup is substantial enough as a meal on its own with sticky rice — good option if you're eating alone.
Chicken marinated and grilled to the Ubon Ratchathani style — characterized by a stronger herb profile than central Thai versions. Sharing sets for two to four people include this as a centerpiece alongside sticky rice and at least two salads.
Tips from diners
The sharing sets (starting at 1,690 baht for two) are good value and let you try the full range — gai yang, som tam, and larb together.
Founded by chef Nutthida 'Eve' Palasak and recognized by Travel and Leisure Asia as one of Bangkok's standout Isaan restaurants. Ingredients are shipped from the same market used by the Ubon Ratchathani branch, which gives the som tam a noticeably different character to Bangkok adaptations. The kitchen stocks three separately researched varieties of pla ra (fermented fish) matched to different dishes — a level of specificity rare even among dedicated Isaan restaurants.
Reserve through Hungry Hub for the sharing sets — they offer slightly better pricing than walk-in and guarantee a table.
The restaurant is closed on Tuesdays — double-check before making the trip.
Ask the staff about the pla ra varieties — they're genuinely different and the team can explain which suits your spice and fermented-flavor tolerance.
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