COLD | RED CURRY

Pork | “Chiang Mai” Curry | Rice

RAW | HOY NHANG ROM

Oyster | Pickled Cucumber | Fermented Fish

STEAMED | HOR MHUK POO

“Samut Sakhon” Mud Crab | Holy Basil | Curry

SOM TUM | FRESH FRUIT

Lobster | Som Tum | Tamarind

ROASTED | LARB PED

Foie Gras | Duck | Mango

CHICKEN | GOLEK

Grilled| Golek | Pickled Papaya

JIM JUM | FISH

Grey Pomfret | Herbal Broth | Lotus Petals

GRILLED FISH | CHOO CHEE

Grouper | Spice Rice | Curry

WAGYU | PANAENG

STRIPLOIN BEEF | CURRY | SEASONAL VEGETABLES

CLEANSER | SORBET

CITRUS | GINGER | SHALLOTS

THEANG THAI

Thai Melon Granita with Melon Mouse Tart and Sweet Pickled Melon

MEUANG KHAM BUA LHUANG

Tiger Prawns in Lotus Petals with Thai Herb Condiments and Spicy Tamarind Sauce

SEARED FRESH TUNA PAD CHA

SEA SCALLOP

Seared “Hokkaido” Scallop With Aubergine Chutney, Jerusalem Artichoke Puree with Salsa Thai Anchovies

TOM YUM KOONG

Thai Authentic Herbal Spicy and Sour Soup with Fresh River King Prawn and Assorted Mushroom

NEW ZEALAND LAMB RACK WITH GREEN CURRY SAUCE

Rack of Lamb with Green Curry Sauce Served with Three Styles Aubergine, Young Coconut Roots and Holy Basil Crips

GRILLED SALMON WITH CURRY SAUCE

Grilled Salmon with Special Curry Sauce and Sweet potatoes

LOCAL FRUIT SORBET

KANOM KO

Sticky Rice Ball stuffed with Caramelized Coconut Topped with Aromatic Coconut Milk

SEARED SCALLOP SALAD

TOM YUM SEABASS

GRILLED WAGYU STRIPLOIN STEAK WITH BASIL SAUCE

GRILLED GROUPER WITH PAD CHA OYSTER DRESSING

THAI RUBY IN COCONUT GRANITA

COLD | RED CURRY

Pork | “Chiang Mai” Curry | Rice

RAW | HOY NHANG ROM

Oyster | Pickled Cucumber | Fermented Fish

STEAMED | HOR MHUK POO

“Samut Sakhon” Mud Crab | Holy Basil | Curry

SOM TUM | FRESH FRUIT

Lobster | Som Tum | Tamarind

ROASTED | LARB PED

Foie Gras | Duck | Mango

CHICKEN | GOLEK

Grilled| Golek | Pickled Papaya

JIM JUM | FISH

Grey Pomfret | Herbal Broth | Lotus Petals

GRILLED FISH | CHOO CHEE

Grouper | Spice Rice | Curry

WAGYU | PANAENG

STRIPLOIN BEEF | CURRY | SEASONAL VEGETABLES

CLEANSER | SORBET

CITRUS | GINGER | SHALLOTS

THEANG THAI

Thai Melon Granita with Melon Mouse Tart and Sweet Pickled Melon

CHICKEN | SATAY SAUCE

Grilled Chicken | Satay Peanut Dip | Cucumber Pickled

MEUANG KHAM | BUA LHUANG

White Prawns | Lotus Petals | Tamarind Sauce.

GOONG | SARONG

Deep Fried Prawns | Rice Noodle | Thai Kumquat

SQUID | SALTED EGG

“Chai-Ya” | Salted Duck Egg | Coconut

PORK BELLY | COLD RED CURRY

Pork | “Chiang Mai” Curry | Rice Puff

FIVE SPICE DUCK | SPRING ROLLS

Confit Duck Leg | Spring Rolls | Hoisin Sauce

Saeng Wa | Oyster

Fine De Claire | Salad | Cracker

RAW | HOY NHANG ROM

Fin De Claire Oyster | Cucumber Granita | Fermented Fish

STEAMED | HOR MHUK POO

“Chanthaburi” Mud Crab | Holy Basil | Curry

SCALLOP | SALSA

“Hokkaido” Scallop | Jerusalem Artichoke Puree | Thai Anchovies Salsa

DANCING KING PRAWNS

Prawns Ceviche with Japanese Cucumbers, Red Radishs Served with Chili Coriander Granita

SEARED TUNA PAD CHA SPICY SAUCE

Seared Southern Andaman Fresh Tuna Served with Special

YUM SOM O WITH KING RIVER PRAWNS

Pomelo Salad with Grilled King River Prawns Served with Roasted Coconut, Crispy Shallot, Peanuts and Beetroot Gel

ROASTED | LARB PED

Foie Gras | Duck | Mango

CANADIAN LOBSTER | FRESH FRUIT

Lobster | Salad | Tamarind

TOM KHA KAI

Thai Coconut Chowder with Poached Chicken Breast
Served with Coriander Oil and Assorted Mushrooms

TOM YUM RIVER KING PRAWN

Grilled River King Prawn with Thai Authentic Herbal Spicy and Sour Soup
Served with Assorted Mushrooms

JIM JUM

Grey Pomfret | Herbal Broth | Lotus Petals

BAKED GROUPER WITH CHOOCHEE CURRY SAUCE

Baked Grouper with Choochee Curry Sauce Served with Jerusalen Artichoke Puree and Seasonal Vegetables

CLASSIC YELLOW CURRY CHICKEN

Braised Chicken Thigh in Yellow Curry with Potatoes and onions.
Served with Crispy Banana Rolls.

ROASTED DUCK BREAST WITH PINEAPPLE CURRY SAUCE

Roasted Duck Breast with Pineapple Curry Sauce
Served with Pineapple, Aubergina and Tomato

PANANG BEEF CHEEK

48 Hours Braised Beef Cheeks in Panang Curry Sauce

MUSSAMAN LAMB

Southern Thai Mussaman Curry with New Zealand Lamb Shank Braised 48 Hours
Served with Potatoes and Almonds

BANGKOK ROTI

Australian Beef Tenderloin Green Curry with Thai Baby Eggplants
Served with Roti Canai

MUD CRAB YELLOW CURRY

Southern Style Yellow Curry with Mud Crab and Cumin Leaves

RACK OF LAMB WITH GREEN CURRY SAUCE

Rack of Lamb with Green Curry Sauce Served with Three Styles Aubergine, Young Coconut Roots and Holy Basil Crips

GRILLED SALMON WITH CURRY SAUCE

Grilled Salmon with Pumkin Puree, Green Apple Salad and Special Curry Sauce

CRISPY DUCK CONFIT WITH SWEET FISH SAUCE

Crispy Confit Duck Leg with Sweet Fish Sauce and Mixed Vegetable

GRILLED SEA BASS WITH TAMARIND SAUCE

Pan-Fried Sea Bass with Steamed Bitter Melon, Coriander Puree
Served with Tamarind Sauce and Crispy Shallots

PAD THAI “CHAI YA”

Stir-Fried Chantaburi Rice Noodles with Grilled River King Prawn
Served with “Chai-Ya” Salted Egg, Peanut and Banana Blossom

ROYAL OSHA PORK CHOP

Grilled Kurobuta Pork Chop Marinated with Thai Herbs
Served with Northeast Style Spicy “Jeaw” Sauce

SEARED HOKKAIDO SCALLOP WITH ROASTED PINEAPPLE CURRY SAUCE

Seared Hokkaido Scallop with Roasted Pineapple Curry Sauce
Served with Pineapple Puree, Salmon Roe and Kaffir Lime Foam

WAGYU BEEF STRIPLOIN STEAK

Australian Wagyu Beef Striploin Fillet with Local Vegetables
Served with Northeast Style Spicy “Jeaw” Sauce

WAGYU BEEF TENDERLOIN STEAK WITH THAI CURRY SAUCE

Australian Wagyu Beef Tenderloin Steak
Served with Thai Curry Sauce and Sweet Potatoes

DEEF FRIED VEGETABLES SPRING ROLLS

Deef Fried Vegetables Spring Rolls Served with Plum Sauce

DEEP FRIED TOFU WITH PANANG PEANUTS SAUCE

Deep-Fried Tofu Steak with Red Curry Peanut Sauce
Served with Bok Choi and Sesame Seed.

SPICY RED CURRY

Spicy Red Curry with Tofu, Seasonal Vegetables and Fresh Fruit

SPICY SHANGHAI NOODLE

Stir-Fried Spicy Shanghai Noodles with Tofu, Sweet Basil and Seasonal Vegetables.

STEAMED ASSORTED VEGETABLES

Steamed Chinese Broccoli, Shitake Mushroom, Lotus Root and Ginkgo Nuts Top with Mushroom Gravy.

SWEET CORN FRITTERS

Crispy Sweet Corn Fritters Served with Sweet Chili Vinegar Dressing.

VEGETARIAN FRESH SPRING ROLLS

Seasonal Vegetables and Tofu Spring Rolls
Served with Mixed Sesame Seed Dressing and Grilled Star Fruit.

PAPAYA SALAD

Spicy Papaya Salad, Cherry Tomato, with Tamarind Dressing

LARB TOFU SALAD

Deep-fried Tofu with Spicy Larb Dressing and Roasted Rice Powder

COCONUT CRÈME BRULEE

Coconut Crème Brulee with Toasted Coconut and Ginger

MANGO STICKY RICE

“ Nam Doc Mai ” Mango with Coconut Infused Sticky Rice Pudding
Served with Coconut Ice Cream

KA NOM KO

Sticky Rice Ball Stuffed with Caramelized Coconut Topped with Aromatic Coconut Milk
Served with Jasmine Meringue and Seasonal Fruit

THAI RED RUBY IN COCONUT MILK

Water Chestnuts in Sweet Syrup and Coconut Milk

THEANG THAI

Thai Melon Granita with Melon Mouse Tart and Sweet Pickled Melon