Have a bowl of ginger-sliced frog soup at "Frog Prince" Restaurant in Kanchanaburi, Thailand—a must-eat on your trip to the River Kwai!

▲ The "A Lnong Restaurant," a must-visit for travelers exploring the River Kwai. (Photo / Reporter Li Zi Yi, all following photos are the same)

Reporter Li Zi Yi / Reporting from Kanchanaburi

About a two-and-a-half-hour drive from downtown Bangkok brings you to Kanchanaburi in northern Thailand, where the most famous attraction is the "Bridge on the River Kwai." Many travelers heading to the bridge often stop first at the locally renowned "A Lnong" Restaurant,also known asthe "Frog Prince"

Restaurant, to enjoy the local specialty, "frog feast."

Tour guide Anan explained to us that the frog meat used at A Lnong Restaurant is locally called "mountain frog," which is larger than ordinary frogs, with the biggest reaching up to 500 grams. The restaurant’s signature dishes—garlic fried frogs, spicy basil frogs, and frog soup—are all made with this type of frog. Taiwan’s food show “Fashion Hunter” once traveled all the way here to interview this frog-themed restaurant. Looking around, besides a few tourists, you’ll also see many locals chatting and dining in groups, creating a relaxed atmosphere that almost makes you feel like you’ve blended into local life.
 

▲ The recommended specials sign near the counter is updated periodically.

▲ Garlic Fried Frogs.

Garlic Fried Frogs
These lightly garlic-infused fried frogs have many tiny bones, and their meat tastes similar to chicken but with a bit more chewiness. The plating is especially thoughtful, with the fried frogs arranged to resemble a complete "frog shape."

▲ Ginger-sliced Frog Soup.

Ginger-sliced Frog Soup
This brownish ginger frog soup has a subtle traditional Chinese medicine aroma, mixed with hints of spices. The ginger slices help remove the fishy smell, while the chewy frog meat pairs perfectly with them. Unaware diners might not even realize they’re eating frog meat!

▲ Stir-fried Deer Meat with Greens.

Stir-fried Deer Meat with Greens
Just by looking at the color, the deer meat resembles beef, but it lacks the gaminess of beef. It combines the textures of beef and lamb but without the gamey taste, leaving behind only a rich sauce flavor, somewhat reminiscent of Taiwanese stir-fry dishes.

▲ Stir-fried Sunflower Sprouts.

Stir-fried Sunflower Sprouts
These long, thin sunflower sprouts carry a faint grassy fragrance, with a light taste resembling bean sprouts. Upon closer tasting, they offer a refreshing texture.

▲ Ruby Red Snapper with Cashews.

Ruby Red Snapper with Cashews
Ruby Red Snapper is a commonly found fish species in the River Kwai, so it frequently appears in local dishes. Its tender flesh has little muddy taste, pairing well with the crunchy cashews—one soft, one crisp, creating a great balance.

Overall, the dishes here aren’t very spicy, making them one of the less sour or spicy styles of Thai cuisine that foreigners tend to find more palatable. Most of the recently recommended dishes were ordered today—could it be that this restaurant offers some of the more “mild” Thai dishes? After asking the owner, we learned that if you want spice, you must try the “Spicy Basil Frog Meat,” which is “extremely spicy” and one of the local must-order dishes.