When it comes to Thai cuisine in Frankfurt, Aroydee is often hailed as the city’s best for its variety, authenticity, and value-for-money. Naturally, we had to see if the hype was justified, and after a few visits, we found ourselves absolutely hooked.
Aroydee offers Westernized Thai dishes as well as an extensive selection of authentic classics. For those seeking the real deal, the menu marks them as “Original Thai Food”, ensuring you won’t miss out on the authentic flavors of Thailand.
The restaurant has two locations in Frankfurt. One, near the zoo on Hanauer Landstrasse, offers a more laid-back, relaxed vibe—perfect for an easygoing meal. Here, you can reserve online on their homepage. The second branch, located in the bustling city center on Stiftstrasse, brims with a faster-paced energy. While they don’t take reservations, the high turnover means you won’t have to wait too long.
Restaurant Profile
- Name of the Restaurant: AROYDEE Original Thai Küche (incl. menu)
- Adress: Hanauer Landstraße 72, 60314 Frankfurt am Main & Stiftstraße 34, 60313 Frankfurt am Main
- Style: Thai Cuisine – rice dishes, noodle dishes, curry, grill, soup, stir-fry, fried dishes, stew, salad etc.
- Price: around 15 – 25 EUR per Person (incl. drinks and tips)
Their menu has a wide array of signature dishes, and we’ve picked out a few of our favorites. Main courses are typically served with steamed rice.
The firs one ผัดเผ็ดปลาดุก (Pad Phed Pla Duk)—spicy stir-fried crispy catfish with curry paste and Thai vegetables—is a very popular dish at Aroydee.
The crispy fried catfish has a golden crust that locks in its juicy, fresh, tender flesh. The fish boasts a rich umami flavor that pairs beautifully with the slightly spicy, savory curry paste. Each bite carries a pleasant heat, but not overwhelming.
This dish also includes a remarkable variety of fresh Thai vegetables: slightly bitter and crisp Thai eggplant, tangy fermented bamboo shoots, fragrant herbaceous basil leaves, and crunchy, sweet long beans alongside soft, creamy eggplant.
To top it off, yellow, red, and green bell peppers contribute a natural sweetness and a pop of color. It’s a fantastic example of Thai cuisine’s medley of sweet, spicy, savory, and umami, all coming together on a single plate!
ส้มตำปูม้าสด (Som Tam Poo Ma Sod, Thai Green Papaya Salad with Raw Crab) is a classic green papaya salad with fresh raw blue crab. This dish is crunchy yet silky, fiery yet refreshing, simple yet incredibly complex.
At first bite, the fiery heat from Thai chilies kicks in, tingling across your palate, while the sharp tang of lime juice rounds out the spice.
The funky depth of fish sauce and fermented shrimp paste introduce an intense, savory umami, elevating the bold flavor.
A little bit of palm sugar balances out the sharp edges, giving a delicate sweetness, followed by a briny, oceanic taste of the raw crab.
Served fresh and raw, the crab is incredibly tender, smooth, and velvety, with a natural seafood sweetness that melts on the tongue. The flesh is so soft that it can be gently sucked out of the shell.
The authentic Thai way is to enjoy it with raw crab, but for those who prefer a milder take, the dish can also be prepared with cooked crab.
ข้าวมันไก่ (Khao Man Gai, Thai Hainanese Chicken Rice) is Thailand’s take on Hainanese chicken rice. This nourishing dish combines tender poached chicken, fragrant ginger rice, a spicy seafood chili sauce, and a chicken soup.
The steamed chicken is tender, warm, and juicy, with a mild, comforting taste. Served alongside are cool, crisp cucumber slices, a boiled egg, and a touch of fresh cilantro.
The fragrant ginger rice, cooked with chicken fat and broth, has a deep, savory aroma. Each grain is plump, slightly oily, and infused with the warmth of ginger.
The seafood chili sauce is the game-changer here—a fiery, tangy, and umami-packed condiment that pairs beautifully with the mild chicken.
Dip the chicken into the sauce, and you’re first hit with a bold chili spice, followed by the zesty tang of lime, a hint of sweetness, and an umami depth from fish sauce and garlic. The contrast between the mild, silky chicken and the punchy sauce makes every bite addictive.
On the side is a bowl of light, soothing chicken soup. Made from the same poaching liquid as the chicken, it’s warm, clean, and subtly rich, rounding out the meal with a comforting finish.
ก๋วยเตี๋ยวต้มยำ (Gui Tui Tom Yam) is a bold rice noodle soup infused with bright, complex flavors of Thailand’s famous tom yum. If you love seafood, this dish is a dream. It boasts an abundance of fresh shrimp, tender octopus, and flavorful fish balls, accompanied by fresh spring sprouts, all bathed in spicy, sour, and aromatic broth.
The soup delivers an invigorating punch of heat and tanginess, characteristic of traditional tom yum. Each spoonful carries a sour kick that’s balanced by the subtle sweetness of the seafood.
The fish balls absorb the spicy broth, offering bursts of umami. Despite being a rice noodle dish, the noodles feel more like a complement, while the main ingredients are the generous portions of seafood.
หมูแดดเดียว (Hmuu Dead Diew)—deep-fried, sundried and marinated pork (or beef) – is one of the most frequented dishes at Aroydee. This dish is both savory and bold in flavor. The meat is first marinated in a blend of spices and then sun-dried to enhance its flavors before being fried to a crispy goodness. The meat is lean and tender with a smoky, barbecue-like flavor.
It comes with a chili dip that combines sourness, spiciness, and a hint of sweetness. It matches wonderfully with the crispy fried meat, making each bite exciting and full of depth.
The fresh, crisp lettuce leaves and cool cucumber slices contrast perfectly with the rich, spiced meat. For the best experience, dip the crispy meat into the sauce and either wrap it in a lettuce leaf or place it on a cucumber slice, and you’ll have a mouthwatering bite of savory, spicy, sour, and refreshing.
ลาบปลานิล (Laab Pla Nil)—crispy tilapia served Laotian-style—is a dish that captures the essence of bold and refreshing Southeast Asian flavors. The whole tilapia is fried to delicious crisp, with an irresistibly crispy skin and tender, juicy, super-fresh meat. In fact, the crispiness is so thorough that even some of the smaller bones become chewable, adding an unexpected crunch.
This dish is dressed with mint, coriander, red onion, fish sauce, and lemon juice. Pair each bite with pungent onions, fragrant and cooling herbs, and a spoonful of tangy lemon juice and umami-rich fish sauce, for a refreshing medley of crispy, juicy, and tangy flavors! It’s a dish so enjoyable that you’ll find it hard to leave even the tiniest morsel behind.
ต้มยำขาหมู (Tom Yam Kha Muu)—a fragrant lemongrass soup with stewed pork knuckle—is an artful blend of bold, tangy, and spicy flavors that shows you the heart of Thai cuisine.
The soup base is a traditional tom yam, brimming with sour and spicy notes, complemented by the earthy aroma of lemongrass. Its tanginess, derived from fresh lime juice and lemongrass, invigorates the palate, while the spice provides a lingering warmth. Though the dish can be quite spicy, the heat level can be adjusted to your liking.
The broth is enriched with fragrant cilantro, onions, mushrooms, juicy tomatoes, and crisp green onions. The vegetables not only lift up the flavor but also make it very appealing to the eye, with a mix of bright colors that immediately whet the appetite.
The stewed pork knuckle is really well done. Its lean meat is slightly chewy, with a firm and bouncy texture, while the tendons are tender and springy. The fatty part, as it melts into the broth during cooking, create a silky, rich depth without any greasiness. This dish really makes me wonder how they manage to transform rich cuts into light, refreshing, and aromatic indulgences.
ปลานิลนึ่งมะนาว (Pla Nil Neung Manao)—steamed tilapia with lemon juice and fish sauce— is our absolute favorite at Aroydee.
The tilapia is steamed to retain its incredible tenderness. The delicate, fresh flavor, combined with its exceptionally refreshing texture, is truly comforting.
Each bite feels like a burst of oceanic purity, with its natural juices almost popping at every chew—so irresistible!
The fish belly, rich with natural fish fat, melts in the mouth, delivering a luscious mouthfeel without feeling heavy.
Not only is fish fat delicious, but it’s also packed with healthy omega-3 fatty acids, making this dish as nutritious as it is indulgent.
The fish is generously topped with finely chopped chilies, heaps of garlic, a slice of lemon, and fragrant cilantro. The garlic is spicy yet mellow, with a pungency that’s deeply aromatic. Thai cuisine often sautés or lightly ferments garlic before use, creating this distinct, addictive flavor.
The sauce, a combination of tangy lemon juice and savory fish sauce, is invigoratingly sour and spicy. The spice level can be adjusted upon request. Tilapia is easy to eat, with no pesky small bones – just tender, juicy meat complemented by refreshing herbs and bright citrus.
แกงไก่หน่อไม้ดอง (Gaeng Gai Normai Dong)— red curry with chicken and pickled bamboo— strikes a good balance between bold, spicy, and tangy flavors.
The pickled bamboo shoots have a distinctive sourness and a bold aroma that might divide opinions, but their tangy depth nicely rounds out the richness of the curry. The bamboo’s slight crunch offers a pleasing contrast to the tender chicken, which carries a mild sweetness and the curry’s warm spices.
The soup base is a velvety coconut milk red curry, infused with fragrant herbs and a touch of heat, which can be adjusted to your spice preference. Fresh leeks bring a natural sweetness and a hint of onion-like sharpness, complementing the creamy soup.
This dish is also served with steamed jasmine rice, which soaks up the flavorful sauce. If you’re a fan of pickled bamboo or curious to try it, this dish promises a delicious medley of tangy, spicy, and creamy elements that are authentic to Thai flavors.
Aroydee’s extensive menu has kept us coming back, always eyeing new dishes for our next visit. Beyond what we’ve mentioned, you’ll find a variety of stir-fries like water spinach with proteins such as beef, chicken or tofu, red/green curries with vegetables, flavorful duck dishes, Thai boat noodles, glass noodles, and even a bold raw prawn salad.
One of the unique aspects of Thai cuisine is its bold spice level, and here, you can experience authentic Thai heat, adjustable to your personal tolerance. Alongside the spice is a symphony of sweet, salty, umami, herbaceous and aromatic, creamy and rich, crunchy and fresh, all harmonized with refined culinary expertise.
Yet it’s not just the authentic food that draws us in; it’s also the inviting atmosphere, much like the warm vibe you’d find in Thailand. Especially the one on Hanauer Landstrasse, where the manager, a gracious Thai host, would take time to explain the dishes with a gentle demeanor – like water, like clouds – soft and flowing, yet crystal clear in its sincerity.
On solo visits, I often settle into a cozy sofa corner, feeling almost like returning to a place of comfort, where every bite is an experience, and every moment feels familiar.
