Menu – Wang Lang

Tiew Ruer Wagyu $29 ก๋วยเตี๋ยวเรือเนื้อวากิว

The soup broth is originated chef’s family recipes from Ayuthaya Thailand, Served with Zabuton wagyu, Japanese potatoes noodle, bean sprouts, basil, garlic oil, Chinese broccoli and beef balls

Miang Saba $38 เมี่ยงปลาซาบะ

Grilled Saba, lettuce, mint, coriander, vermicelli and spicy peanut garlic sauce

YUM SOM-O $15 ยำส้มโอกุ้งกรอบ

Pomelo Salad with crispy baby shrimp, onion, chilli, peanut, roasted coconut

Muek Yang $17 ปลาหมึกยัดไส้ย่าง

Grilled stuffed squids with minced pork and served with spicy lime sauce

Miang Mhai (Silkworm Pupae) $14 เมี่ยงดักแด้ไหม

Betel leafs wrapped with Silkworm Pupae, onion, chilli, ginger, peanut, lime, roasted coconut and sweet dipping sauce

NUER TOON MOR FAI $42 เนื้อตุ๋นหม้อไฟ

Five hours slow cook of beef intestine, tendon, honeycomb, beef balls, served in hot pot and rice noodles on the side, perfect to share with 2-3 ppls

TOM YUM TALAY $45 ต้มยำทะเลหม้อไฟ

In Chef Num-Oy’s hometown; Tom Yum soup serving the Prawn with head and shell on, Mussels and Squids. So, at Wang Lang you also can enjoy the same with homemade soup base with young coconut meat, puff ball mushroom, Coriander, Culantro and chilli, perfect to share with 2-3 ppls

Oasis $20

Butterfly pea tea gin 2 oz, elderflower 0.5 oz, orange blossom water, syrup, lemon juice

Ubeby Baby $18

White Rum 1 oz, Coconut Rum 1 oz, ube syrup, coconut water and pineapple juice

Thai Tea Ice Cream $7 ไอติมชาไทย

Homemade Thai Tea Cream served with corn flakes and Carnation Evaporate milk

Coconut Pandan Ice Cream $8 ไอติมลอดช่อง

Coconut Pandan jelly Ice cream toped with taro, corn and sweet coconut syrup