‘Kruang Wang Ruam’ – A set of four different delicate Thai royal snacks.
Royal Thai Khao Chae (Seasonal) – Khao chae, which means “rice soaked in water”, is steeped in history and tradition and has become Thailand’s favourite choice for cooling down during the summer.
‘Nam Prik See Pak’ – Four different chili pastes representing the uniqueness of each sector of Thailand (North/Central/South/North-Eastern), serve with fresh vegetables.
Por Pia Puak’ – Deep fried spring rolls stuffed with taro and vegetable mix. (Vegetarian)
‘Koong Sa-Roeng’ – Deep fried wrapped shrimps with noodles served with sweet dipping sauce.
‘Tod Man Pla’ – Deep fried fish cakes made of red curry paste recipe mixed with fresh water fish served with cucumber relish.
Yum Som-O Koong Sod’ – Spicy pomelo salad with shrimp. A full-flavoured appetizer to start a great meal.
‘Yum-Yai’ – A traditional Thai salad with various ingredients in full-flavored spicy sauce.
‘Lon Poo’ – Herbed soya beans with crab meat served with fresh vegetables.
Lon Tao Jiew’ – Herbed soya beans with minced shrimp and pork in coconut milk served with fresh vegetables.
‘Nam Prik See Pak’ – Four different chili pastes representing the uniqueness of each sector of Thailand (North/Central /South/North-Eastern), serve with fresh vegetables.
‘Sang Wa Koong – Pla Duk Foo’ Prawn and herb spicy salad served with crisp catfish flake.
‘Thua Wan Pad Nam Mun Hoy’ Stir-fried sweet peas from Thai royal project with oyster sauce.
‘Moo Sam Chan Kua Prik Klua’ Stir-fried pork belly with chilli & salt.
‘Poo Pad Kapi – Stor’ – Stir-fried pakria or bitter beans with shrimp paste and crab meat.
‘Nua Pad Bai Yee-Ra’ – Spicy stir- fried beef with tree basil.
‘Cha-Aom Pad Moo Lae Kai’ Stir-fried climbing wattle with minced pork and eggs.
‘Hor Mok Ta-Lae Ma-Prao Aon’ Steamed seafood curry in young coconut.
‘Pla Chon Lui Suan’ – Fried snakehead fish in spicy herb salad.
‘Pla Tod Sauce Panang’ – Deep-fried fish fillet topped with dry red curry & Thai herbs.
‘Pla Ka-pong Pad Kuen-Chai’ Stir-fried seabass with Chinese celery.
‘Tom Jued Woon-Sen Kaeng Ron’ Glass noodle and vegetables in coconut milk soup.
‘Pa-Low Bo-Ran Moo Sam Chan’ Pork belly & duck eggs in authentic Thai sweet brown soup.
‘Tom Jiw’ – Hot and sour chicken or beef soup with Thai herbs.
‘Tom Kati Sai-Bua Pla Too – Lotus stem with steamed mackerel in coconut soup.
‘Tom Yum Koong Maprao-Aon’ Thailand’s most famous spicy soup with shrimp. We add fresh coconut juice to make this dish a unique one you should try!
‘Gaeng Kua See-Krong Moo Bai Cha-Plu’ Pork spareribs and betel leaf curry.
‘Gaeng Run-Juan’ – Spicy, sour, sweet and salty chicken or beef curry seasoned with no more than fermented shrimp paste chilli sauce.
‘Gaeng Ped Ped Yang’ – Roasted duck curry.
‘Gaeng Massaman’ – Chicken or beef Massaman curry.
‘Gaeng Hung-Lay Ka-Moo’ – Pork knuckles in a Northern Thai curry originated from Myanmar.
‘Gaeng Tai Pla’ – Fermented fish entrails soup.
‘Rad-Na Pla Ka-pong Tod’ – Fried rice noodles with seabass fillet in thick gravy.
‘Kow Soi’ – Egg noodles in fragrant creamy curry broth with chicken or beef.
‘Ka-nom Jeen See-Pak’ – A set of rice vermicelli noodles served with four different types of curry.
‘Pad Thai’ – The world-renowned fried rice noodles with shrimp.
‘Kao Pad Koong Tod’ – Fried jasmine rice with egg served with fried shrimp.
‘Khanom See Tuay’ – A traditional Thai dessert with 4 different ingredients. In Thai history, this dessert is usually eaten at a wedding to wish the newlyweds the best of luck.
‘Piak Poon Sod Bai Toey’ – Pandanus Pudding in Coconut Cream
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