Chicken Rice, Done Right

Tender poached chicken on fragrant rice, served with rich broth and signature dipping sauce.

Golden-roasted chicken on jasmine rice with crispy skin and dark soy glaze.

Crispy fried chicken on chicken-fat rice — the crowd favourite.

Half poached, half roasted — two textures, one bowl.

Slow-braised duck on silky chicken-fat rice, topped with a rich soy-ginger glaze. The house premium.

Whole roasted chicken leg glazed with wildflower honey and five-spice, served on jasmine rice with broth.

The full experience: poached, roasted, and crispy chicken on one plate, with broth, dipping sauce, and a Cha Yen.

Poached chicken flown in from a single farm in Chiang Rai, rested 72 hours, finished with 8g of fresh Périgord black truffle shaved tableside. Rice cooked in aged chicken consommé.

Wild-caught kangaroo loin from the Australian outback, poached sous-vide for 4 hours in lemongrass broth. Lean, gamey, unforgettable. Rice cooked in the same broth. Comes with a small boomerang.

Farm-raised crocodile tail, slow-poached in galangal broth for 6 hours until it flakes like the finest chicken. Served on rice cooked in the same broth. Tastes like chicken. Definitely.

Icelandic free-range horse, air-flown fresh, thinly sliced and poached to order. Rice steamed in a 12-hour horse bone broth. A Mongolian technique interpreted through a Bangkok lens.

Coconut galangal soup with chicken, lemongrass, and kaffir lime.

Hot and sour chicken soup with lemongrass, kaffir lime, galangal, and fresh chili. Clear broth, bold finish.

A bowl of fragrant chicken-fat rice.

Strong Thai tea with condensed milk poured over ice.

A bottle of water.