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Bangkok Five Alleys · Thai Restaurant (Hankou Street Store)

Southeast Asian cuisine · ⭐ 4.3

Opposite Building C, Headquarters International, Songzhu Road, First Block of Han Street

Dishes

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  Tom Yum Seafood Hot Pot

  A Thai-style hot pot featuring seafood like shrimp, squid, and clams, simmered in a spicy-sour broth with lemongrass, kaffir lime leaves, chili, and coconut milk.
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  King Curry Prawn

  King Curry Prawn is a dish made primarily with large shrimp, cooked with a curry sauce. The preparation involves cleaning the shrimp, marinating them in curry sauce, then stir-frying at high heat to allow the shrimp to fully absorb the curry aroma, resulting in an appealing golden-yellow appearance.
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  Coconut Milk Sago Cake

  Coconut milk sago pudding is a dessert made primarily from sago and coconut milk. The preparation typically involves boiling the sago until transparent, then mixing it with coconut milk, sugar, and other seasonings. After stirring well, the mixture is chilled to set, and finally cut into small pieces for serving.
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  Satay Chicken Skewers

  Sate chicken skewers made by marinating chicken breast cubes, then grilling over charcoal. Key ingredients include chicken, peanut sauce, coconut milk, spices, and vegetables. Marinated with soy sauce, garlic, ginger, chili powder, and brushed with special sate sauce while grilling for rich aroma.
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  Thai Milk Tea

  Thai-style milk tea made with black tea, fresh milk or plant-based milk, shaken by hand to blend thoroughly, then sweetened with syrup. Commonly served with toppings like pearls, coconut jelly, or pudding for a smooth, layered taste.
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  Shrimp Pineapple Fried Rice

  Shrimp pineapple fried rice features rice stir-fried with shrimp, squid, crab sticks, and pineapple chunks. Cook rice first, then add seafood and pineapple, finish with seasoning and thickening for a rich flavor.
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  Chiang Mai Hand-Pressed Shrimp Pancake

  Made with fresh shrimp, hand-pounded to a smooth texture and mixed with spices and starch, then pan-fried. Crispy golden exterior with tender, juicy interior and subtle shrimp and spice aroma.
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  Charcoal-Grilled Explosive-White-Glue Black Tiger Prawn

  Fresh black tiger prawns are marinated in special sauce, then grilled over charcoal. The meat is firm and sweet, with a crispy exterior and juicy interior. The roe bursts with flavor, offering rich texture and intense aroma.
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  Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat made from lean cuts of pork neck, marinated and grilled over charcoal. The meat is firm with rich muscle fibers, resulting in a crispy exterior and tender interior while preserving its natural flavor.
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  Mango Sticky Rice

  Mango sticky rice is made from glutinous rice and fresh mango. The glutinous rice is soaked and then steamed, served with diced mango and drizzled with coconut milk for a sweet and chewy flavor.
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  Shrimp Head Paste Tofu

  Shrimp head paste tofu is a dish made primarily with shrimp heads and tofu. After stir-frying the shrimp heads to extract the shrimp paste, it is simmered with soft tofu, allowing the tofu to absorb the rich, savory flavor. The result is a delicate texture and intense taste.
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  Shrimp Chips

  Shrimp chips are made primarily from shrimp paste, which is mixed, pressed into sheets, and then dried. They have a transparent color, a crispy texture, and a rich shrimp aroma. To cook, simply fry the shrimp chips in hot oil until they expand and change color, then remove and drain before enjoying.

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