Just as spicy as the larb. The papaya is crisp and barely dressed so it stays crunchy. The combination of dried shrimp, fish sauce funk, and chili heat is pure street food energy. This is the salad that makes people sweat.
Tips from diners
Order this with cold beer or another cooling dish—it's the kind of heat you want a buffer for.
One of the spiciest dishes on the menu. The chicken is cooked and minced in-house, then dressed with a lime-forward acid that balances fresh and dried chilies. Multiple reviewers mention needing water nearby—this isn't a timid larb.
Tips from diners
This is genuinely spicy—if you don't handle heat well, ask for less chili before ordering.
Chef Monay uses whole fish—usually sea bass or similar—and the meat cooks in the curry sauce, absorbing flavor while the skin gets crispy. The curry is aggressive: heavy on chili, short on cream. Reviewers consistently mention the quality of the whole fish and how the bones become almost appetizing once cooked in the sauce.
Tips from diners
Order this as a centerpiece for sharing among 2-3 people—the whole fish begs to be broken apart together.
The squid is sliced thin and barely cooked so it stays tender. The dressing is bright with lime and sharp with fresh chilies. It's the kind of salad that tastes alive—you can taste the ingredients moving separately in your mouth.
Tips from diners
Order the squid salad alongside a curry—they're on different heat levels but work together.
A less common preparation that pushes the restaurant's approach. The oysters are barely cooked, staying just warm enough to take on the curry sauce without losing their texture. The green curry wraps around the sweet shellfish meat. This is the dish people remember years later.
Tips from diners
Order ahead and ask for the oyster curry specifically—availability varies seasonally.
Run by Chef Monay Sakarin, Larb Koi serves authentic Thai home cooking from a small, intimate space on Krossener Straße. When local chefs are asked to name their favorite Thai restaurant in the city, Larb Koi is by far the most mentioned name. The cooking style is brash and honest—no tourist adjustments, no watered-down spice levels. The kitchen uses whole fish, oysters, and octopus, and isn't afraid of heat.
Always book ahead—the space is tiny and they fill up fast. Walk-ins rarely get a table, especially on weekends.
Cash only. Come with enough euros to cover your meal plus tip.
Closed Monday and Tuesday. Wednesday-Sunday 6pm is your window. Come with 2-3 friends and order multiple mains to try different preparations.
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