酸辣排骨面 - 酸辣排骨面的汤汁煮了好几个小时才可上桌，所以香料的味道和酸甜味非常香浓。煮得看起来像卤汤，喝起来口感像清汤，味道却又变成药材汤。而面条吸收了汤汁后，不仅没了碱水味，还多了一股酸甜味，配上松软的肉一起吃，好吃得真叫人拍桌叫好。
清迈咖喱鸡炸面 - 虽然这道菜的名称只写了个炸面，但是实际上厨师巧妙地混合了两种不同质感的面条在一起，成了一碗鸳鸯面，一软一脆的双重口感，配合得天衣无缝。它的咖喱有别于印度和华人的咖喱，而且配上青柠，还增添了一股酸甜感，也使到咖喱更能刺激着大家的味蕾和食欲。
佛手瓜Kampung鸡 - 佛手瓜经过老板精湛的厨艺烹煮后，口感绝对能让人误把佛手瓜当作白萝卜。而且佛手瓜本身带有类似冬瓜的甜味，那天然的味道更是丰富了汤汁的酸辣味。除了一股传统泰式味道，还带有一丝丝的娘惹风味。
咖喱仁当鸡腿饭 - 这里的咖喱仁当和日式咖喱非常相像，除了质感浓稠，吃起来也比较甜一些，唯独这里的仁当更劲辣。说它是日式仁当也不为过。
Sour and Spicy Pork Ribs Noodle - The soup base of this dish needs to be boiled and cooked for multiple hours before it is ready to be enjoyed, so the flavours of the spices and that sweetness and sourness is very rich. When it is cooked, it looks very thick, but when you taste it, it is like a clear soup, but with a strong herby taste. After absorbing some of the soup stock, the noodles loses its alkaline taste, and pairing it with the tender meat, the flavours of sweet and sourness will heighten your appetite.
Chiang Mai Curry Chicken Fried Noodles - Although it is called a 'fried noodle', but it is actually the work of the chef of combining two different textures of noodles together, forming a coupled texture of a soft and a crunchy noodle. The curry sauce is also different from the Chinese or Indian version, and further paired with some lime juice, it adds a lot of depth to the curry that excites your tastebuds and entices your appetite.
Chayote Kampung Chicken - With the chef's skillful cooking, the chayote's texture might confuse people into thinking that its actually raddishes instead. Furthermore, Chayote has that natural sweetness like wintermelon. Other than the Thai flavours that comes through, it also has hints of Nyonya flavours to it.
Curry Rendang Chicken Leg Rice - The Curry Rendang here is actually comparable to Japanese Curry. Other than the similar consistency of the curry, they both also have that hint of sweetness to it. The difference here is that the Curry Rendang has more spicy kick to it, and we can even call it a 'Japanese Rendang' too!