 | Our signature Khao Chae or rice in iced water with side dishes is served in exquisite Benjarong porcelain ware illustrated with peafowl motif which symbolizes abundance and luck. The Benjarong plates were created by craftsmen from Ayutthaya province exclusively for special Khao Chae sets served at Ruen Noppagao Sathorn Soi 6 this year. The restaurant’s Khao Chae comes in 3 options including: original, Halal, and vegetarian. Each includes 4 courses. The first course is watermelons with sweet dried fish made of sun dried snakehead fish from Sing Buri province. The fish is grilled on a coal grill and pounded until it becomes flossy. Then, the fish is stir fried and seasoned with coconut flower sugar from Samut Sakhon, fleur de sel, and deep-fried shallots before it is served with cold watermelons. |
The second course is called “Kung Hom Sabai” or shrimps wrapped in spring roll sheets. These shrimps are sourced from a network of artisanal fisheries in Surat Thani province. The shrimps are marinated with coriander roots, garlic, and pepper. They are wrapped in spring roll sheets and deep fried. The dish is served with bitter orange dipping made with Ruen Noppagao’s secret recipe!
The third course, or the main course, is rice in iced water served with 7 side dishes including fried shrimp paste balls, red onions stuffed with sweet dried fish, deep-fried starch-coated salted egg yolks, stuffed bell peppers, flossy pork, sweet stir fried snakehead fish, fragrant preserved turnips stir fried with lard, and fresh vegetables such as sour mangoes, shallots, kaempferia, and cucumbers. The iced water is made of mineral water from Doi Ngam Village in Mae Suai, Chiang Rai province. The vegetables are boiled at 100 degrees for 15 minutes to kill harmful agents and left to cool down in a terracotta jar for one night. The vegetables are then left in water with 4 fragrant flowers–damask rose, vallaris glabra, Songkhla ylang-ylang, and jasmine for another night and smoked with Thai fragrant dessert candles. As for rice, old Sao Hai rice is cleansed with clean water and purified with alum until the water is clear. After that, the rice is boiled in a terracotta pot until rice grains are puffed open and washed again with cold water. Lastly, the rice is dried, steamed 3 times, dried again, left in a container with 4 fresh flowers, and smoked with Fragrant dessert candles for one night.
The last course is 4-cup dessert usually eaten in summer or the Songkran New Year festival. The dessert comprises “Khai Kob” (lemon basil), “Nok Ploi” (sweet rice noodles), “Bua Louy” (popped rice), and “Ai Tue” (black sticky rice). This rare dessert is served at Ruen Noppagao only during this period.
Price: 999++ baht/set for one person
Price: 1,999 baht/takeaway set for 2 persons and a box of Thong Boran dessert
Thong Boran dessert is sold at 290 baht/box.
Please call 02 116 3317 or contact us via Line @ruennoppagao for reservation or place orders in advance.
The third course, or the main course, is rice in iced water served with 7 side dishes including fried shrimp paste balls, red onions stuffed with sweet dried fish, deep-fried starch-coated salted egg yolks, stuffed bell peppers, flossy pork, sweet stir fried snakehead fish, fragrant preserved turnips stir fried with lard, and fresh vegetables such as sour mangoes, shallots, kaempferia, and cucumbers. The iced water is made of mineral water from Doi Ngam Village in Mae Suai, Chiang Rai province. The vegetables are boiled at 100 degrees for 15 minutes to kill harmful agents and left to cool down in a terracotta jar for one night. The vegetables are then left in water with 4 fragrant flowers–damask rose, vallaris glabra, Songkhla ylang-ylang, and jasmine for another night and smoked with Thai fragrant dessert candles. As for rice, old Sao Hai rice is cleansed with clean water and purified with alum until the water is clear. After that, the rice is boiled in a terracotta pot until rice grains are puffed open and washed again with cold water. Lastly, the rice is dried, steamed 3 times, dried again, left in a container with 4 fresh flowers, and smoked with Fragrant dessert candles for one night.
The last course is 4-cup dessert usually eaten in summer or the Songkran New Year festival. The dessert comprises “Khai Kob” (lemon basil), “Nok Ploi” (sweet rice noodles), “Bua Louy” (popped rice), and “Ai Tue” (black sticky rice). This rare dessert is served at Ruen Noppagao only during this period.
Price: 999++ baht/set for one person
Price: 1,999 baht/takeaway set for 2 persons and a box of Thong Boran dessert
Thong Boran dessert is sold at 290 baht/box.
Please call 02 116 3317 or contact us via Line @ruennoppagao for reservation or place orders in advance.
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