The recipe here was created by M.C. Sulapwanleng Wisuthi during Rama VII’s reign. The Sukhothai Palace variation has five side dishes (B295): luk kapi (deep-fried shrimp paste balls), hom tord (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork), chai pow pad khai (stir-fried dry turnip with egg) and neua wan (shredded sweet meat). The most popular is the luk kapi which the owners carefully select from Chantaburi only. Of course, this being a royal recipe, it comes with lovely presentation, too. (khao chae available at lunch time only)