THAI FOOD

THAI FOOD

THAI FOOD

STARTER

STARTER

STARTER

SPECIALITY

SPECIALITY

SPICY SALAD

SPICY SALAD

SPICY SALAD

SOUP

SPRING ROLLS

TOD MUN PLA (THAI FISH CAKES)

FRIED SHRIMP

Pad Mama (Stir-Fried Instant Noodles)

Pad Thai

Fried Rice (Khao Pad)

Fried with Garlic and Peppers

Thai Grilled Chicken (Gai Yang)

Thai Pork Ribs(Si Krong Moo Tod)

Thai Chicken Wings (Peek Gai Tod)

Grilled Pork Neck (Kor Moo Yang)

Stir-Fried Vegetables

SPICY MINCED

STEAMED SEA BASS WITH LIME

TOM YUM

GANG JEUD

TOM KHA GAI

VEGAN PANANG CURRY

RED CLAMS

SOM TUM PU (PAPAYA SALAD)

YUM NEUA

SPICY PORK BALL

Curry massaman

CHICKEN SATAY

  • TOM YUM

    Savor the authentic flavors of Thailand with our Tom Yum Soup. This vibrant, aromatic broth is infused with fresh lemongrass, kaffir lime leaves, and galangal. Succulent earthy mushrooms, juicy tomatoes, and crisp onions create a delightful symphony of spicy, sour, and savory notes.

    SERVE WITH

    CHICKEN/SHRIMPS/SEA FOOD

    230/310/350

  • TOM YUM

    Immerse yourself in a delicate broth simmered to perfection with tender tofu, ground pork, and fresh vegetables such as napa cabbage, carrots, and green onions. The soup is gently seasoned with garlic, white pepper, and a touch of fish sauce, creating a harmonious and soothing flavor profile.

    350

  • GANG JEUD

    Savor a luxurious coconut milk broth infused with lemongrass, kaffir lime leaves, and galangal. Tender chicken pieces and earthy mushrooms blend with fresh lime juice and a hint of chili. Garnished with fresh cilantro, this soup is both soothing and flavorful.

    350

  • VEGAN PANANG CURRY

    coconut milk base infused with Panang curry paste, giving it a mildly spicy and sweet flavor. This comforting soup features tender slices of chicken or beef, combined with crisp bell peppers, kaffir lime leaves, and a hint of basil.

    350

BOWL OF RICE : 40

BOWL OF RICE : 40

  • TOD MUN PLA (THAI FISH CAKES)

    These fish cakes are made from finely ground

    fish mixed with red curry paste, green beans, kaffir lime leaves, and a blend of Thai spices. The mixture is shaped into small patties and

    deep-fried until golden brown and crispy on the outside, while the inside remains tender and flavorful. Each bite delivers a burst of

    aromatic herbs and a hint of spice.

    220

  • SPRING ROLLS

    These golden, crispy rolls are filled with a mixture of fresh vegetables like cabbage, carrots, and bean sprouts, often combined with glass noodles Wrapped in delicate rice paper and deep-fried to perfection, they offer

    a satisfying crunch with every bite. Served with a tangy and sweet dipping sauce, they are a

    perfect blend of textures and flavors.

    150

  • CHICKEN SATAY

    Succulent chicken pieces are marinated in a blend of spices, coconut milk, and turmeric, then grilled to perfection on skewers. The chicken is tender and flavor ful, with a slight char that enhance sits taste. Served with a creamy, spicy peanut sauce and a side of tangy cucumber salad, this dish offers a delightful balance of flavors.

    220

  • Pad Mama (Stir-Fried Instant Noodles)

    The noodles are tossed in a savory-

    sweet sauce made from tamarind

    paste, fish sauce, and palm sugar,

    creating a harmonious balance of

    flavors. It's cooked with crunchy bean

    sprouts, fresh green onions, and finely

    chopped peanuts, adding texture

    and taste.

    SERVE WITH

    CHICKEN/SHRIMPS/ SEA FOOD

    240/260/290

  • fried Rice

    The rice is cooked with garlic, onions,

    and vegetables like carrots and peas.

    Seasoned with soy sauce, fish sauce,

    and a hint of sugar, it delivers a rich,

    savory taste. The dish is often

    garnished with fresh cilantro, green

    onions, and a wedge of lime for added

    freshness and flavor.

    240/260/290

  • Fried with Garlic and Peppers

    Tender slices of pork are marinated

    and stir-fried with plenty of garlic and

    ground black pepper. The pork is

    cooked until it develops a golden

    brown crust, while the garlic becomes

    fragrant and slightly crispy.

    SERVE WITH

    CHICKEN/SQUID/SHRIMPS/ SEA FOOD

    220

  • Thai Chicken Wings (Peek Gai Tod)

    These chicken wings are marinated

    in a mixture of garlic, cilantro, fish

    sauce, soy sauce, and a hint of

    sugar, infusing them with rich Thai

    flavors. The wings are then deep-

    fried to a golden brown, achieving a

    crispy exterior while the meat inside

    remains juicy and tender.

    240

  • Thai Pork Ribs(Si Krong Moo Tod)

    These pork ribs are marinated in a

    mixture of garlic, cilantro, soy sauce,

    fish sauce, and a touch of honey,

    creating a perfect balance of savory,

    sweet, and aromatic flavors. The ribs

    are then deep-fried until crispy on

    the outside and tender on the inside,

    with the marinade forming a

    delicious glaze.

    780

  • Thai Grilled Chicken (Gai Yang)

    This dish features chicken marinated

    in a mixture of garlic, cilantro,

    lemongrass, fish sauce, soy sauce,

    and a touch of sugar. The chicken is

    grilled over charcoal until it is perfectly

    cooked, with a crispy skin and juicy,

    tender meat. The marinade infuses

    the chicken with rich, savory, and

    slightly sweet flavors.

    200

    200

  • Stir-Fried Vegetables

    This colorful medley includes a variety

    of fresh vegetables such as broccoli, carrots,

    bell peppers, snap peas, and mushrooms.

    The vegetables are stir-fried quickly in a hot wok

    with garlic and a savory sauce made

    from soy sauce, oyster sauce

    SHRIMPS OR NOT

    210/250

  • Curry massaman

    Potatoes, onions, and peanuts are

    added to the mix, creating a hearty

    and satisfying dish.

    The sweetness of the coconut milk

    balances the spices, while a touch of

    tamarind paste adds a slight tanginess.

    SERVE WITH

    CHICKEN/PORK/BEEF

    420/550

  • SPICY MINCED

    This salad is seasoned with lime juice, fish sauce,

    and chili flakes, creating a perfect

    balance of spicy, sour, and savory notes. Crunchy

    roasted rice powder adds a delightful

    texture, while thinly sliced onions and fragrant lemongrass

    enhance the aromatic experience.

    SERVE WITH

    CHICKEN/PORK

    230

  • SPICY MINCED

    Tossed with crunchy peanuts, tangy tomatoes,

    and fragrant Thai herbs, each bite offers a symphony

    of textures and tastes.

    Perfectly balancing spicy, sour, salty,

    and sweet notes, this dish is a delightful

    starter or a refreshing complement to any meal,

    delivering a taste of Thailand's culinary

    prowess.

    WITH SEAFOOD

    250

  • SOM TUM PU (PAPAYA SALAD)

    This dish features thinly sliced raw beef, marinated in a

    zesty mixture of lime juice, fish sauce, and chili,

    creating a perfect balance of spicy,

    sour, and savory. Fresh herbs like cilantro and mint

    add a fragrant touch, while red onions and sliced

    chilies enhance the flavor profile.

    350

  • SPICY PORK BALL

    This salad features succulent,

    spicy pork balls that are seasoned with herbs and spices,

    then cooked to perfection.

    The pork balls are served

    on a bed of mixed greens, alongside crunchy vegetables

    like cucumbers and carrots. Tossed in a tangy dressing made

    from lime juice, fish sauce, and chili, the salad bursts

    with flavors that are both refreshing and exciting.

    210/250

  • STEAMED SEA BASS WITH LIME

    This dish features a whole sea bass, expertly steamed to perfection,

    allowing its natural flavors to shine.

    It's topped with a vibrant sauce made from fresh lime juice, garlic, and chili,

    which adds a zesty kick. Garnished with fresh cilantro

    and sliced scallions, the dish is both aromatic and visually appealing.

    650

  • RED CLAMS

    Fresh red clams are stir-fried with a fragrant mixture of garlic, Thai bird's eye chilies, and aromatic herbs.

    The clams are cooked until tender, absorbing the bold flavors of the spicy sauce

    made from chili paste, fish sauce, and a hint of sugar.

    Garnished with fresh basil leaves, this dish offers a perfect balance

    of heat and savory goodness.

    350

  • TOD MUN PLA (THAI FISH CAKES)

    These fish cakes are made from finely ground fish mixed with red curry paste,

    green beans, kaffir lime leaves, and a blend of Thai spices.

    The mixture is shaped into small patties and deep-fried until golden brown

    and crispy on the outside, while the inside remains tender and flavorful.

    Each bite delivers a burst of aromatic herbs and a hint of spice.

    180

  • FRIED RED TILAPIA

    This dish features whole red tilapia, seasoned and deep-fried until the skin is

    golden brown and crispy, while the inside remains tender and juicy.

    The fish is often scored to allow the seasoning to

    penetrate deeply and ensure even cooking.

    SERVE WITH

    CHILI/GARLIC

    550

  • Thai Chicken Wings (Peek Gai Tod)

    These chicken wings are marinated

    in a mixture of garlic, cilantro, fish

    sauce, soy sauce, and a hint of

    sugar, infusing them with rich Thai

    flavors. The wings are then deep-

    fried to a golden brown, achieving a

    crispy exterior while the meat inside

    remains juicy and tender.

    240

  • Thai Pork Ribs(Si Krong Moo Tod)

    These pork ribs are marinated in a

    mixture of garlic, cilantro, soy sauce,

    fish sauce, and a touch of honey,

    creating a perfect balance of savory,

    sweet, and aromatic flavors. The ribs

    are then deep-fried until crispy on

    the outside and tender on the inside,

    with the marinade forming a

    delicious glaze.

    780

  • Thai Grilled Chicken (Gai Yang)

    This dish features chicken marinated

    in a mixture of garlic, cilantro,

    lemongrass, fish sauce, soy sauce,

    and a touch of sugar. The chicken is

    grilled over charcoal until it is perfectly

    cooked, with a crispy skin and juicy,

    tender meat. The marinade infuses

    the chicken with rich, savory, and

    slightly sweet flavors.

    200

    200

  • Stir-Fried Vegetables

    This colorful medley includes a variety

    of fresh vegetables such as broccoli, carrots,

    bell peppers, snap peas, and mushrooms.

    The vegetables are stir-fried quickly in a hot wok

    with garlic and a savory sauce made

    from soy sauce, oyster sauce

    SHRIMPS OR NOT

    210/250

  • Curry massaman

    Potatoes, onions, and peanuts are

    added to the mix, creating a hearty

    and satisfying dish.

    The sweetness of the coconut milk

    balances the spices, while a touch of

    tamarind paste adds a slight tanginess.

    SERVE WITH

    CHICKEN/PORK/BEEF

    420/550

SPECIALITY

  • STEAMED SEA BASS WITH LIME

    This dish features a whole sea bass, expertly steamed to perfection,

    allowing its natural flavors to shine.

    It's topped with a vibrant sauce made from fresh lime juice, garlic, and chili,

    which adds a zesty kick. Garnished with fresh cilantro

    and sliced scallions, the dish is both aromatic and visually appealing.

    650

  • RED CLAMS

    Fresh red clams are stir-fried with a fragrant mixture of garlic, Thai bird's eye chilies, and aromatic herbs.

    The clams are cooked until tender, absorbing the bold flavors of the spicy sauce

    made from chili paste, fish sauce, and a hint of sugar.

    Garnished with fresh basil leaves, this dish offers a perfect balance

    of heat and savory goodness.

    350

  • TOD MUN PLA (THAI FISH CAKES)

    These fish cakes are made from finely ground fish mixed with red curry paste,

    green beans, kaffir lime leaves, and a blend of Thai spices.

    The mixture is shaped into small patties and deep-fried until golden brown

    and crispy on the outside, while the inside remains tender and flavorful.

    Each bite delivers a burst of aromatic herbs and a hint of spice.

    180

  • FRIED RED TILAPIA

    This dish features whole red tilapia, seasoned and deep-fried until the skin is

    golden brown and crispy, while the inside remains tender and juicy.

    The fish is often scored to allow the seasoning to

    penetrate deeply and ensure even cooking.

    SERVE WITH

    CHILI/GARLIC

    550

  • TOM YUM

    Savor the authentic flavors of Thailand with our Tom Yum Soup. This vibrant, aromatic broth is infused with fresh lemongrass, kaffir lime leaves, and galangal. Succulent earthy mushrooms, juicy tomatoes, and crisp onions create a delightful symphony of spicy, sour, and savory notes.

    SERVE WITH

    CHICKEN/SHRIMPS/SEA FOOD

    230/310/350

  • TOM YUM

    Immerse yourself in a delicate broth simmered to perfection with tender tofu, ground pork, and fresh vegetables such as napa cabbage, carrots, and green onions. The soup is gently seasoned with garlic, white pepper, and a touch of fish sauce, creating a harmonious and soothing flavor profile.

    350

  • GANG JEUD

    Savor a luxurious coconut milk broth infused with lemongrass, kaffir lime leaves, and galangal. Tender chicken pieces and earthy mushrooms blend with fresh lime juice and a hint of chili. Garnished with fresh cilantro, this soup is both soothing and flavorful.

    350

  • VEGAN PANANG CURRY

    coconut milk base infused with Panang curry paste, giving it a mildly spicy and sweet flavor. This comforting soup features tender slices of chicken or beef, combined with crisp bell peppers, kaffir lime leaves, and a hint of basil.

    350

BOWL OF RICE : 40

FISH

FISH

SOUP

SOUP

FISH

  • TOD MUN PLA (THAI FISH CAKES)

    These fish cakes are made from finely ground

    fish mixed with red curry paste, green beans, kaffir lime leaves, and a blend of Thai spices. The mixture is shaped into small patties and

    deep-fried until golden brown and crispy on the outside, while the inside remains tender and flavorful. Each bite delivers a burst of

    aromatic herbs and a hint of spice.

    220

  • SPRING ROLLS

    These golden, crispy rolls are filled with a mixture of fresh vegetables like cabbage, carrots, and bean sprouts, often combined with glass noodles Wrapped in delicate rice paper and deep-fried to perfection, they offer

    a satisfying crunch with every bite. Served with a tangy and sweet dipping sauce, they are a

    perfect blend of textures and flavors.

    150

  • CHICKEN SATAY

    Succulent chicken pieces are marinated in a blend of spices, coconut milk, and turmeric, then grilled to perfection on skewers. The chicken is tender and flavor ful, with a slight char that enhance sits taste. Served with a creamy, spicy peanut sauce and a side of tangy cucumber salad, this dish offers a delightful balance of flavors.

    220

  • Pad Mama (Stir-Fried Instant Noodles)

    The noodles are tossed in a savory-

    sweet sauce made from tamarind

    paste, fish sauce, and palm sugar,

    creating a harmonious balance of

    flavors. It's cooked with crunchy bean

    sprouts, fresh green onions, and finely

    chopped peanuts, adding texture

    and taste.

    SERVE WITH

    CHICKEN/SHRIMPS/ SEA FOOD

    240/260/290

  • fried Rice

    The rice is cooked with garlic, onions,

    and vegetables like carrots and peas.

    Seasoned with soy sauce, fish sauce,

    and a hint of sugar, it delivers a rich,

    savory taste. The dish is often

    garnished with fresh cilantro, green

    onions, and a wedge of lime for added

    freshness and flavor.

    240/260/290

  • Fried with Garlic and Peppers

    Tender slices of pork are marinated

    and stir-fried with plenty of garlic and

    ground black pepper. The pork is

    cooked until it develops a golden

    brown crust, while the garlic becomes

    fragrant and slightly crispy.

    SERVE WITH

    CHICKEN/SQUID/SHRIMPS/ SEA FOOD

    220

  • SPICY MINCED

    This salad is seasoned with lime juice, fish sauce,

    and chili flakes, creating a perfect

    balance of spicy, sour, and savory notes. Crunchy

    roasted rice powder adds a delightful

    texture, while thinly sliced onions and fragrant lemongrass

    enhance the aromatic experience.

    SERVE WITH

    CHICKEN/PORK

    230

  • SPICY MINCED

    Tossed with crunchy peanuts, tangy tomatoes,

    and fragrant Thai herbs, each bite offers a symphony

    of textures and tastes.

    Perfectly balancing spicy, sour, salty,

    and sweet notes, this dish is a delightful

    starter or a refreshing complement to any meal,

    delivering a taste of Thailand's culinary

    prowess.

    WITH SEAFOOD

    250

  • SOM TUM PU (PAPAYA SALAD)

    This dish features thinly sliced raw beef, marinated in a

    zesty mixture of lime juice, fish sauce, and chili,

    creating a perfect balance of spicy,

    sour, and savory. Fresh herbs like cilantro and mint

    add a fragrant touch, while red onions and sliced

    chilies enhance the flavor profile.

    350

  • SPICY PORK BALL

    This salad features succulent,

    spicy pork balls that are seasoned with herbs and spices,

    then cooked to perfection.

    The pork balls are served

    on a bed of mixed greens, alongside crunchy vegetables

    like cucumbers and carrots. Tossed in a tangy dressing made

    from lime juice, fish sauce, and chili, the salad bursts

    with flavors that are both refreshing and exciting.

    210/250

FISH

SOUP

BREAKFAST

DISH

DRINK

DESERT

MENU

MENU

BREAKFAST

DISH

DRINK

DESERT

BREAKFAST

DISH

DRINK

DESERT

FRIED RED TILAPIA