The menu at Ging Grai expands four regions, with recipes from Khun Eh’s families rarely found in other regional restaurants and the use of young grai tree leaves, a seasonable local vegetable called pak lieb in central region, pak huerd in the North, and pak hierd in Isan. The pink and green leaves can be enjoyed with coconut milk in various ways. For northern dishes, there are highlights like ab pla duk (grilled catfish in curry paste), kanom jeen nam ngiaw (fermented rice noodle with spicy pork rib sauce), and larb nuer (Northern style larb with pig’s blood). The signature dishes from Isan cuisine also are unique ones like tum sua (spicy papaya salad with fermented rice noodle), gaeng om gai (spicy chicken thick soup), and larb pla tong (Chitala fish larb). Savory dishes from central region are kanom jeen sao nam (fermented rice noodle with coconut sauce), sikrong moo tod nampla (fried baby spareribs with fish sauce), and goong kratiem pad kai khem (stir-fried shrimps with garlic and salted egg). Not-easy-to-find eastern dishes like maeng krapoon nampla whan (jelly fish with sweet fish sauce), yum pla
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