A refreshing sour curry yet heartily rich in nile tilapia, a fish forever linked to a royal friendship and a king caring for his people. The young organic acacia greens in omelette completes the dish as it soaks up the healthy tamarind fish broth into a somewhat ‘soft crunchy’ texture, giving it an almost spongy juiciness. Acacia is expensive so it’s seldom cooked by as a main dish itself. In traditional medicine it helps with digestive complaints. & interestingly, its scent is supposed to repel myna birds.

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All our recipes are healthy yet authentic-tasting! Zero-to-low calorie by using real sugar that’s not absorbed by the body, 43% lower sodium than normal salt, while our rice benefit from lowered GI [Glycemic Index], and a boost in fibre, prebiotics, & natural minerals. And we source locally as much as possible.

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Pla Nil was coined from the scientific name of the fish, Tilapia Nilotica, and this is the story of a fish & 2 royals - the late King Rama IX was looking for a fast-breeding & highly nutritious fish to help with the malnourished in the rural areas, one that could be raised in rice fields, & discovered that the ideal fish was in Japan. 

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He invited the then Crown Prince Akihito, a fish aficionado, to Kasetsart University’s museum, & impressed the Crown Prince with a fish discovered by one of the top fish experts - the Mahidol goby fish [named after the King’s father]. The 2 Royals bonded, and shortly after, Crown Prince Akihito sent 50 nile tilapias to Thailand. 

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While only 10 fish survived the trip, the late King Rama IX had the fish bred within the Chitralada Palace, which eventually grew to 9 ponds of Pla Nil. After a year, he granted 10,000 Pla Nil to fisheries to be bred & released into water sources throughout Thailand.