STARTERS:
Chicken
Satay:
Grilled and marinated chicken with Thai
spices and herbs with peanut sauce
Moo Ping:
Thai style pork BBQ with sweet
chilli sauce
Dim Sum:
Egg pastry filled with
chicken, king prawns, water chestnut and carrots with soy sauce
dip
Prawn Toast:
Fried bread with minced prawn
spread and topped with sesame seeds
Moo Kratiam Prig Thai:
Fried pork balls with
garlic and black pepper served with sweet chilli sauce
Prawn Cakes:
Spicy prawn cakes with red
curry paste, beans and kaffir lime leaves
Tom Yum Goong:
Famous Thai spicy soup
with king prawns, mushrooms and fresh herbs
Tom Kha Chicken:
Spicy creamy coconut
milk soup with chicken, mushrooms and Thai herbs
Somtam:
Carrots and green apple salad with roasted peanuts, flavoured with fresh chilli and lime dressing.
Yum Mamuang Goong Phao:Amazing Thai salad with shredded mango, grilled king prawns, flavoured with fried dried chilli, garlic and lime dressing sauce, topped with roasted coconut and cashew nuts.
Yum Moo Yang:
Grilled belly pork, tomatoes, red onion, celery, fresh mints and lemongrass, flavoured with hot and sour dressing.
Larb Esarn:
Eastern style minced meat salad with crushed roasted rice powder, fresh mints, shallots, flavoured with crushed dried chilli and lime dressing.
Yum Woon Sen:
Grass noodle salad with minced pork, king prawns, fresh mint leaves and celery in spicy chilli and lime dressing
STIR FRIED (Chicken/Pork/Tofu):
Pad Med Mamuang Himaphan:
Stir-fried cashew nuts, dry roasted chilli, onion, mushroom and
spring onion.
Pad Khing:
Stir fried fresh ginger with ear mushroom, onion and spring
onion.
Pad Phak Boong:
Stir fried morning glory with salted bean sauce, garlic and fresh
chilli.
Bok Choi:
Stir Fried Bok Choi with garlic and oyster sauce.
Pad Krapao:
Tasty stir fried fresh chilli, garlic and Thai basil
leaves.
Pad Khee Mao:
Spicy stir fried with garlic, chilli and coriander paste with Thai
basil leaves.
CURRY DISHES (Chicken/Pork/Tofu):
Thai Green Curry:
Green curry with bamboo shoots and Thai aubergines, cooked in
coconut milk, flavoured with kaffir lime leaves and Thai sweet holy
basil leaves.
Hunglay Curry:
Burmese style curry, flavoured with fresh ginger and
peanuts.
Thai Red Curry:
Red curry with Thai aubergines and bamboo shoots, cooked in coconut
milk, flavoured with kaffir lime leaves and Thai sweet holy basil
leaves.
Panang Curry:
Panang curry with crushed roasted peanuts and red pepper, cooked in
coconut milk, flavoured with Thai kaffir lime leaves.
Masaman Curry:
Masaman curry with new potatoes, onions and roasted peanuts, cooked
in coconut milk, flavoured with cardamom, cloves and
cinnamon.
Pad Phed:
Stir fried curry with young bamboo shoots, aubergines and fresh
young pepper corns.
Nam Prik Ong:
Northern style tomatoes dip and minced meat, flavoured with herbs
and spices.
DESSERTS:
Khao Neaw Mamuang:
Sticky rice in coconut cream with ripe mangoes.
Kluy Buad Chee:
Fresh riped banana in coconut cream, topped with roasted coconut
flakes.
Kluay Tord:
Sesame banana fritter with coconut flakes, topped with
honey.
Tub Tim Krob
Water Chestnuts coated with Tapioca starch in light coconut milk
and syrup.
Bua Loy:
Glutenous balls with creamy coconut milk and optional
egg.
Kha Nom Mor Kaeng Thua
A traditional baked mung-bean cake topped with fried
shallot.
