CHICKEN | SATAY SAUCE

MEUANG KHAM | BUA LHUANG

GOONG | SARONG

SQUID | SALTED EGG

PORK BELLY | COLD RED CURRY

FIVE SPICE DUCK | SPRING ROLLS

Saeng Wa | Oyster

RAW | HOY NHANG ROM

STEAMED | HOR MHUK POO

SCALLOP | SALSA

TOM KHA KAI

TOM YUM RIVER KING PRAWN

JIM JUM

BAKED GROUPER WITH CHOOCHEE CURRY SAUCE

CLASSIC YELLOW CURRY CHICKEN

ROASTED DUCK BREAST WITH PINEAPPLE CURRY SAUCE

PANANG BEEF CHEEK

MUSSAMAN LAMB

BANGKOK ROTI

MUD CRAB YELLOW CURRY

RACK OF LAMB WITH GREEN CURRY SAUCE

GRILLED SALMON WITH CURRY SAUCE

CRISPY DUCK CONFIT WITH SWEET FISH SAUCE

GRILLED SEA BASS WITH TAMARIND SAUCE

PAD THAI “CHAI YA”

ROYAL OSHA PORK CHOP

SEARED HOKKAIDO SCALLOP WITH ROASTED PINEAPPLE CURRY SAUCE

WAGYU BEEF STRIPLOIN STEAK

WAGYU BEEF TENDERLOIN STEAK WITH THAI CURRY SAUCE

DEEF FRIED VEGETABLES SPRING ROLLS

DEEP FRIED TOFU WITH PANANG PEANUTS SAUCE

SPICY RED CURRY

SPICY SHANGHAI NOODLE

STEAMED ASSORTED VEGETABLES

SWEET CORN FRITTERS

VEGETARIAN FRESH SPRING ROLLS

PAPAYA SALAD

LARB TOFU SALAD

COCONUT CRÈME BRULEE

MANGO STICKY RICE

KA NOM KO

THAI RED RUBY IN COCONUT MILK

THEANG THAI