"Chicken Soup with Kra Wan"

From the tropical plants of Trat province comes a refreshing dish: Chicken Soup with Kra Wan. This local favorite at Baan Ta Klua highlights Trat's traditional flavors by combining the crunchy and fresh-tasting shoots and young stems of Kra Wan with tender chicken thighs. The result is a light yellow soup with an inviting aroma and a zesty tang of lime. The subtle spiciness of Kra Wan provides a unique, authentic taste of Trat.

"Fried Mangrove Leaves"

Experience a new twist with the Fried Mangrove Leaves, a dish made from nature’s own ingredients. At Baan Ta Klua, only the third leaf from the tip of the mangrove tree is selected, ensuring it’s not too young or too mature. The result is a crispy, flavorful dish that’s truly one of a kind.

"Gaeng Moo Chamuang" (Pork Curry with Chamuang Leaves)

Baan Ta Klua takes great care in crafting their signature Gaeng Moo Chamuang. The curry paste is first roasted and then pounded before being simmered for three hours. Carefully chosen Chamuang leaves—neither too young nor too old—add to the harmonious balance of flavors. This rich pork curry boasts a vibrant color, a tender texture, and a fragrant aroma that will whet your appetite.

 

"Tom Yum Kung with Coconut Shoots"

Baan Ta Klua elevates the classic Tom Yum Kung by adding tender coconut shoots, enhancing the aroma of this creamy soup. Paired with plump shrimp, the soup offers a balanced combination of three main flavors: sour, spicy, and slightly salty with a hint of sweetness. This innovative twist stays true to its delicious roots.

"Spicy Stir-Fried Chicken with Kra Wan"

A signature dish of the restaurant, this recipe marries the refreshing crunch of Kra Wan shoots with the fiery heat of aromatic curry paste and the tender juiciness of chicken. The vibrant yellow color and intense spiciness of this dish make it perfect for those who love bold and fiery flavors.