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Appetizers
Chicken Satay (grilled marinated chicken on skewer served with peanut sauce and
cucumber salad).
Shrimp Satay (grilled marinated shrimp with spiced on skewer served with peanut sauce and
cucumber salad).
Tofu Satay (grilled marinated firm tofu on skewer served with peanut
sauce and cucumber salad).
Tod Man Pla or Goong (pan-fried fish cake or shrimp cake served with cucumber salad and sweet chili sauce).
Miang Kum (leaf-wrapped tidbits, toasted grated coconut, peanuts, shallots, ginger, lime and Miang Kum sauce wrapped with seasonal green leaf.)
Hoy Tod (a pan-fried mussel or oyster in a special batter with egg, bean sprouts served with sweet and sour chili sauce).
Gari Puff (puff pastry with chicken and onion curry filling served with cucumber salad).
Soups
Tom Yum Goong (shrimp in Thai sweet and sour soup with Kaffir
lime leaf, shallot, lemongrass and galangal).
Tom Kha Gai (chicken in sweet and sour coconut milk soup with
Kaffir lime leaf, lemongrass,
shallot and galangal).
Pho Tek (seafood stew with Kaffir lime leaf, lemongrass, shallot and galangal).
Tom Sap (beef soup with fiercely hot, lightly sweet and very sour soup with Kaffir lime leaf, lemongrass, shallot and galangal).
Gaeng Jued Woon Sen (cellophane noodles soup with fried garlic, white pepper, cilantro and stuffed zucchini with chicken or pork).
Salads and Cold Dishes
Yum Neua (sliced grilled beef sirloin steak with
mint,
toasted rice powder, lemongrass, galangal, scallion and lime
juice).
Laab Gai (cooked minced chicken tossed in mint, toasted rice
powder, chillies powder, lemongrass, galangal, scallion and lime juice).
Yum Woon Sen (shrimp or calamari with cellophane noodles, ground
peanuts, minced pork, pickled garlic, fish sauce, lime juice and fresh herbs).
Som Tum (green papaya or carrot salad, julienned papaya mix with
peanuts, garlic, fish sauce and palm sugar).
Yum Pla Dook Foo (crispy pan-fried catfish served with mango, shallots and lime salsa on top).
Entree
Phanang
Curry (Phanang curry with Portabello mushroom, beef or chicken).
Gaeng Keow Wan (beef, chicken, halibut, salmon, scallops or prawn Green
Curry with Thai eggplants and basil
leaf).
Gaeng Phed Daeng (red curry with chicken or prawn with choice of bamboo shoots, zucchini, Thai eggplants or seasonal vegetables).
Chu Chi Pla (halibut poached in Chu Chi curry topped with thin
sliced kaffir lime
leaves.)
Gaeng Massaman (beef or chicken in a mild Massaman curry with
peanuts and onions).
Pla Jian (pan-fried fish with
ginger, lemongrass, garlic in
salted soy bean and tamarind
sauce.
Gaeng Keu Sapparod (shrimps in Phuket Red Thai curry with
ground peanuts and pineapple).
Goong Phad Nam Ma Kam (shrimp sauteed in Phuket tamarind sauce).
Hua Mok (steam fish or seafood with red curry, coconut cream, egg and herbs in banana leaf).
Phad Phrik Khing (pork, chicken or prawn pan-fried with Phrik Khing curry paste, string beans and Kaffir lime leaf).
Goong Oob Woon Sen (baked shrimp in cellophane noodles with soy sauce, peppercorns, ginger, garlic and cilantro).
Noodles
Phad Thai (Chantaboon rice noodles stir-fried in Phad Thai sauce with prawn or chicken).
Phad Kee Meo (fresh flat rice noodles with garlic, fresh Thai chili, holly basils, dark soy sauce and
Chinese broccoli with chicken or prawn).
Rad Nah (pan-fried flat rice noodles with dark soy sauce topped with Chinese broccoli and pork, chicken or prawn).
Goew Teow Lohd (fresh noodle roll, steamed fresh flat rice
noodle with soft tofu, cooked shrimp, sprouts and topped with cilantro, fried garlic and sweet and sour sauce).
Kao Soy (fine egg noodles served with chicken or beef in a mild Chiang Mai curry and pickled Chinese mustard, topped with crispy egg noodles).
Yum Mee (Phuket Hok Kien Mee salad with cooked shrimp, cooked chicken, peanut, fried garlic, cilantro, green onion, limejuice and chili).
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