อีสานบ้านเฮา เขาใหญ่

Juicy chicken wings marinated with fresh northeastern local herbs and spices, deep-fried until crispy and golden. Served with traditional Isan chilli dipping sauce.

Pakchong northeastern local sausage made with minced korat-beef and liver seasoned with local herbs and spices. Charcoal-grilled until smoky and aromatic, served with fresh chilli and roasted rice powder.

Isan Khao Yai charcoal-grilled north-eastern premium local pork and rice sausage, with pickled ginger, chilli and garlic.

Marinated premium kurobuta pork with northeastern local herbs & spices, naturally sun-dried and deep-fried until crispy outside, tender inside.

Marinated premium Korat beef with northeastern local herbs & spices, naturally sun-dried and deep-fried until crispy outside, tender inside.

Thinly-sliced premium kurobuta pork marinated with traditional larb spices and local herbs, deep-fried until crispy and golden with fragrant herbs in classic northeastern Isan style.

Traditional northeastern Isan local fermented fish stuffed with rice and local herbs, deep-fried until golden and crispy, with a well-balanced savoury flavour. Served with pickled ginger, chilli and garlic.

Traditional northeastern fermented kurobuta pork marinated with garlic, rice and local spices — naturally fermented for a rich tangy flavour, deep-fried until golden and crispy. Served with pickled ginger and fresh chilli.

House-made authentic northeastern Thai Isan chilli dip, prepared by pounding roasted chillies, garlic and local herbs with fermented fish sauce in a mortar — bold and rustic. Served with crispy fried mackerel, fresh and steamed vegetables.

House-made authentic northeastern Thai chilli relish, slowly cooked fermented fish with roasted chillies, garlic, shallots and local herbs — rich and aromatic. Served with crispy fried mackerel, fresh and steamed vegetables.

House-made authentic northeastern Thai chilli dip prepared by pounding roasted dried chillies, garlic and shallots with local spices in a mortar — bold and rustic Isan flavour. Served with crispy fried mackerel and vegetables.

House-made authentic northeastern Thai chilli dip prepared by pounding grilled fish with roasted chillies, garlic and shallots in a mortar — rich and smoky. Served with crispy fried mackerel, fresh and steamed vegetables.

Grilled premium local Korat beef sliced and tossed with roasted rice powder, lime juice, chilli and fresh house-grown herbs — bold and spicy, in our signature Isaan Thai style.

Grilled premium kurobuta pork sliced and tossed with roasted rice powder, lime juice, chilli and fresh house-grown herbs — bold and spicy, in our signature Isaan Thai style.

Premium-quality pork liver carefully selected and marinated with traditional Thai spices, then stir-fried with roasted rice powder and local herbs — rich, aromatic, full of northeastern Thai flavour.

Fresh bamboo shoots harvested from our garden, sliced and tossed with roasted rice powder, herbs and traditional Isan seasonings — refreshing and fragrant.

Fresh bamboo shoots slowly steamed in a clay pot with tender premium kurobuta pork belly, traditional Isan herbs and spices — rich, aromatic and finished with garden-fresh herbs.

Premium minced pork fried with traditional Isan larb spices, roasted rice powder, chilli and fresh herbs — rich, aromatic, spicy Isan flavour.

Premium minced Korat beef fried with traditional Isan larb spices, roasted rice powder, chilli and fresh herbs — rich, aromatic and spicy Isan flavour.

Premium minced Khao Yai duck tossed with roasted rice powder, chilli, fresh lime and fresh herbs — bold and aromatic northeastern Thai flavour, traditional Isan style.

Fluffy crispy catfish tossed with roasted rice powder, chilli, fresh lime and fresh herbs — bold and aromatic Isan Thai flavour.

Traditional northeastern Isan papaya salad mixed with rice noodles and house-made fermented fish sauce — rich and well-balanced, in our signature recipe.

A classic Thai papaya salad made with garden-grown papaya from our farm in Khao Yai. Tossed with palm sugar, lime juice and roasted peanuts, finished with carefully selected salted egg from Pak Chong for a rich and creamy texture.

Hand-sliced green papaya cut into wide flat strips for a crisp texture that absorbs the dressing. Tossed with traditional seasonings and our rich, well-balanced shrimp paste from Pak Chong, with crispy fried prawns.

Our northeastern Isan papaya salad with a rich, well-balanced flavour packed with local ingredients. Tossed with our special fermented fish sauce and traditional seasonings — inspired by the rustic, rural ingredients of Khao Yai.

Korat rice noodles salad with premium meat, shrimp, minced pork and Vietnamese-style pork sausage, mixed with traditional Isan seasonings — our rich, well-balanced signature recipe.

Traditional northeastern papaya salad prepared by hand-pounding shredded green papaya with house-cooked fermented fish sauce, chilli, fresh lime and local ingredients — bold and savoury Isan flavour.

Papaya salad tossed with instant noodles, naturally raised field crab from Pak Chong, and traditional banana-leaf-wrapped Isan pork sausage — pounded with fermented fish sauce, chilli and lime for a bold, savoury flavour.

Crisp lotus stem salad with fresh shrimp, pounded with fermented fish sauce, chilli, fresh lime and traditional seasonings — bold, fresh, well-balanced northeastern Isan flavour.

Sweet corn from Pak Chong tossed with carefully selected premium pork sausage and the finest salted egg from Pak Chong — pounded with chilli, lime juice and traditional seasonings.

Our signature Thai papaya salad made with garden-grown papaya from our farm in Khao Yai — tossed with palm sugar, lime juice and roasted peanuts for a rich, well-balanced sweet-sour-savoury flavour.

Garden-grown papaya tossed with house-cooked fermented fish sauce and naturally raised field crab from Pak Chong — pounded with chilli and lime for a bold, savoury Isan flavour.

Fresh Yee-sok fish from Lam Takhong Pak Chong, simmered with lemongrass, galangal, kaffir lime leaves from our garden and fresh lime juice — bold, spicy and refreshing Isan flavour.

Chicken slowly simmered until tender and juicy in a rich broth with aromatic tamarind leaves — a well-balanced savoury and gently sour flavour, in traditional Isan homestyle.

Pork ribs slowly simmered until tender, cooked with fresh lime juice and aromatic herbs from our garden, finished with roasted rice powder and charcoal-roasted chilli — bold, spicy, fragrant Isan flavour.

Beef shank and tendon slowly simmered until tender, cooked with fresh lime juice and aromatic herbs from our garden, finished with roasted rice powder and charcoal-roasted chilli — bold, spicy and richly beefy Isan flavour.

River catfish from Lam Takhong cooked in a bold and aromatic jungle curry with house-made curry paste, fresh herbs and hot basil — spicy and herbaceous Thai flavour.

A bold Isan curry made with premium Khao Yai mushrooms — straw, shimeji and eryngii — simmered in freshly extracted yanang leaf broth for a rich, authentic Isan flavour.

Premium chicken simmered until tender in freshly extracted yanang leaf broth, cooked with house-made fermented fish, eggplant, long beans and fresh herbs from our garden — a light, aromatic, authentic Isan flavour.

Carefully selected whole chicken marinated with our signature blend of herbs and spices, roasted in a clay jar until juicy and tender with crispy skin. Served with our signature Isan chilli dipping sauce.

Premium kurobuta pork neck marinated with our signature blend of herbs and spices, charcoal-roasted until tender and juicy. Served fresh with our signature Isan chilli dipping sauce.

Premium beef tongue marinated with our signature Isan spices, charcoal-grilled until tender and juicy with a rich smoky aroma.

Premium Australian sirloin carefully selected for its rich flavour and tenderness — charcoal-grilled to enhance its natural juiciness and smoky aroma. Served with our signature Isan chilli dipping sauce.

Fresh premium sea bass grilled with salt and aromatic Isan herbs, enhancing its natural flavour with a fragrant, smoky finish. Served with spicy seafood sauce and our signature Isan chilli dipping sauce.

Premium kurobuta pork neck marinated with fresh lemongrass and our signature spices, charcoal-roasted until tender with a fragrant smoky aroma. Served with Isan chilli dipping sauce and aromatic lemongrass sauce.

Steamed rice gently mixed with our house-made “Ta Daeng” chilli paste — pounded roasted chillies, garlic and fermented fish for a rich and aromatic flavour. Served with fried tilapia, boiled egg and fresh vegetables.

Steamed rice gently mixed with our house-made Maengda chilli paste — pounded roasted chillies, garlic and fermented fish with aromatic charcoal-grilled Maengda. Served with fried tilapia, boiled egg and fresh vegetables.

Steamed rice gently mixed with our house-made dried-shrimp chilli paste — pounded roasted chillies, garlic and fermented fish with aromatic shrimp. Served with charcoal-grilled shrimp, boiled egg and fresh vegetables.

Fragrant fried rice wok-tossed over high heat for perfectly separated grains — well-balanced, cooked with fresh garden vegetables. Inspired by the nostalgic charm of Pak Chong Railway Station, this dish reflects warm and timeless Thai comfort.

Glass noodles wok-tossed over high heat with fragrant egg, using traditional stir-fry techniques for a light, well-balanced flavour. Cooked with fresh vegetables and acacia leaves sourced from Isan — rustic and homestyle.

Authentic Korat rice noodles stir-fried over high heat with premium pork belly, coated in traditional Korat sauce known for its rich, slightly sweet and savoury flavour — inspired by the warm culinary heritage of Korat, Khao Yai and Pak Chong.

Premium jasmine rice from the fertile lands of Pak Chong — steamed soft, fluffy and fragrant.

Glutinous rice from Isan, traditionally steamed soft and perfectly sticky.

Fresh rice noodles made daily by traditional methods — soft and delicately fragrant.

Premium pork crackling from Pak Chong, slowly rendered and fried until perfectly crispy.

Rum Sour — A refreshing Isan rum cocktail with bright lime, gentle sweetness, and an optional silky egg-white finish.

Sunset — Ripe pineapple sweetness layered with fresh lime citrus, settling into a smooth, warming rum finish.

An Isan-inspired Tom Saap cocktail with bright lime, lemongrass, gentle chili heat, and savoury herbal depth.

Old Fashioned with Pak Chong corn sweetness, wild Khao Yai honey, and aromatic bitters — gently stirred.

Mango Margarita — local mango with bright lime acidity and a chili-salt rim for a subtle Isan-inspired kick.

Pina Colada — Isan-inspired blend of fresh local coconut and sweet pineapple, creamy yet vibrant, with a naturally balanced tropical finish.

Long Island Iced Tea — local rice and corn spirits with tamarind, cane sugar, and Khao Yai honey: rustic, layered, powerfully balanced.

Pink Lady — Local rice spirit with a light, airy body, finished with toasted rice powder for gentle nuttiness and depth.

Mojito — Rustic Isan-style Mojito with grainy depth, Wang Nam Keaw cane sugar, and fresh mint for a lively, cooling finish.

Mai Tai — Thai rum with pineapple and orchard-grown local fruits, offering sun-ripened sweetness and warm tropical depth.

Mekhong · Coconut · Pandan — Isan-style cocktail with creamy local coconut and fragrant pandan, softly rounded and aromatic.

Mekhong · Lemongrass · Wild Honey — Homegrown lemongrass and Khao Yai wild honey bring citrusy freshness and soft natural sweetness.

Creamy coconut, milky sweetness, and smooth vodka — easy drinking with a warming, powerful finish.

Intensely herbal and earthy with pungent medicinal notes — bold, bitter, spicy, and warming with a powerful kick.

Mekhong is Thailand's iconic national spirit. Often mistaken for rum, it is actually a sugarcane- and rice-based blended spirit with distinctive herbal aromatics.

Phraya is made from sugarcane molasses (not fresh-pressed cane juice), which is the standard base for most traditional rums.

Chaiyaphum liquor refers to traditional community spirits from Chaiyaphum province, rooted in the fermentation and distillation traditions of Thailand's Isan region.

Sato is a traditional Isan rice wine made from fermented glutinous rice, deeply rooted in northeastern Thailand's local culture and communal lifestyle.

“Community liquor” refers to locally-produced fermented and distilled spirits — clear or white distilled liquor made at the community level using crops such as rice or sugarcane.

Traditional community-distilled white spirit from Ubon Ratchathani Province — rooted in Isan's local fermentation and distillation heritage.