KRAPOW Thai Kitchen - Chinatown Point

Wok-fried minced chicken with holy basil, garlic, and bird’s eye chilli, served over jasmine rice with a golden fried egg.

Wok-fried crispy pork belly with holy basil, garlic, and bird’s eye chilli, served over jasmine rice with a golden fried egg.

Golden fried wings topped served with nahm jim sweet chilli.

Spicy-sour broth with lemongrass, galangal, kaffir lime leaves & charred shallot, loaded with mushrooms & fresh herbs. Served Red or Clear.

Garlic-crusted pork, fried crisp with a kick of pepper, paired with smoky jaew chilli dip.

Fresh mango over coconut-glazed sticky rice, topped with toasted mung beans.

Wok-blasted flat rice noodles with garlic, bird’s eye chilli, and holy basil, tossed with minced chicken in our fiery back-alley sauce.

Fried prawn omelette served with fiery nahm jim green chilli.

Crispy pork belly wok-fried with baby kale, garlic, chilli & soy.

Assorted mushrooms wok-fried with garlic, chilli & Thai sweet basil.

Chicken marinated with lemongrass, garlic & coriander root, grilled till tender and juicy. Served with jaew smoked chilli dip. Pair it with papaya salad and sticky rice for the full Isaan experience.

Chicken marinated with lemongrass, garlic & coriander root, grilled till tender and juicy. Served with jaew smoked chilli dip. Pair it with papaya salad and sticky rice for the full Isaan experience.

Chicken simmered in house-made green curry paste with Thai eggplant (makhua phro), pea eggplant (makhua phuang), kaffir lime leaves & sweet basil.

Wok-fried minced chicken with holy basil, bird’s eye chilli & garlic, topped with a fried egg. Don’t forget the jasmine rice!

Spicy-sour broth with lemongrass, galangal, kaffir lime leaves & charred shallot, loaded with mushrooms & fresh herbs. Served Red or Clear.

Wok-fried minced beef with holy basil, garlic, and bird’s eye chilli, served over jasmine rice with a golden fried egg.

Wok-fried minced chicken with holy basil, garlic, and bird’s eye chilli, served over jasmine rice with a golden fried egg.

Wok-fried jasmine rice with egg, onion, and tomato, tossed with tender chicken slices. Served with lime on the side.

Mortar-pounded green papaya with palm sugar, lime, bird’s eye chilli, dried shrimp & corn.

Mortar-pounded green papaya with palm sugar, lime, bird’s eye chilli, dried shrimp & salted egg.

Charred pork collar with tangy jaew — a tamarind & smoked chilli dip, and an Isaan street favourite.

Inspired by our favourite vendor in Yaowarat — whole pork knuckle, slowbraised till tender, with Thai kale, pickled greens, stewed egg & red chilli nahm jim.

Twice-cooked pork belly with spicy nahm jim red chilli & refreshing cucumber ajat.

Wok-fried crispy pork belly with holy basil, bird’s eye chilli & garlic, topped with a fried egg. Don’t forget the jasmine rice!

Wok-fried minced pork with holy basil, bird’s eye chilli & garlic, topped with a fried egg. Don’t forget the jasmine rice!

Isaan-style papaya salad (som tum pla ra) with lime, chilli, and herbs, paired with twice cooked crispy pork belly and sticky rice — the ultimate Isaan combo.

Wok-fried flat rice noodles with tender chicken slices, egg, and Thai kale in sweet dark soy.

Wok-tossed rice noodles with egg, tofu, and beansprouts in our house sauce. Don’t forget to squeeze the lime and mix in the chilli flakes!

Crunchy pork crackling served with nam prik noom, a roasted green chilli dip from Northern Thailand.

Golden fried wings topped served with nahm jim sweet chilli.

Crispy, deboned sea bass topped with our fierysouthern curry paste from Pattani — rich with dried chillies, turmeric, lime leaves & herbs. A deep, smoky heat straight out of Thailand’s south.

Bangkok’s Yaowarat classic — pork leg slow-braised till tender, served over rice with Thai kale, pickled greens, stewed egg & red chilli nahm jim.