RONG · SOUP
Seafood Hot and Sour Soup with Aged Vinegar
฿450 · SOLD OUT
Sharp, hot, and built to wake up your palate — this is a bowl that hits sour first, then heat, then sweetness from the shellfish.
Prawns, sweet and just-cooked.
Scallops, tender, barely set.
Aged vinegar for a rounder, deeper sourness.
Bamboo shoots, crunchy against the broth.
Chilli oil, drizzled in at the end.
The broth is deliberately thin rather than thickened — the vinegar does the work, sharpening the seafood without burying it, while the chilli oil sits on top and lets you decide how much heat you want in each spoonful. Bamboo shoots keep the texture from going soft. Best eaten straight away, while the scallops are still tender.
Ingredients: Prawns, scallops, aged vinegar, bamboo shoots, chilli oil
Allergens: shellfish. Tell the team about any allergy: the kitchen confirms every dish.