Palet Bar

A variation of the classic Thai green papaya salad incorporating fermented fish sauce (Plara). It features shredded unripe papaya, chilies, and lime, resulting in a pungent, savory, and spicy flavor profile. Typically eaten with sticky rice.

Spicy green papaya salad served with fresh raw prawns. The crisp texture of the papaya complements the soft sweetness of the prawns, dressed in a sour and spicy lime sauce.

Thai papaya salad served with slices of fresh raw salmon. A fusion dish combining the zest of traditional Som Tum with rich, fatty fish.

Papaya salad topped with crunchy deep-fried pork belly. The savory, crispy pork adds a rich texture to the tangy and spicy salad.

A spicy salad featuring crispy pork belly dressed with fermented fish sauce (Plara). It offers a bold, savory, and pungent taste with a crunchy texture.

Grilled pork neck sliced and tossed in a spicy dressing with herbs, roasted rice powder, and lime. The pork is tender and smoky, while the salad is tart and spicy.

Sliced grilled beef mixed with fresh herbs, chilies, and lime juice. Similar to a steak salad but with intense Thai sour and spicy flavors.

Fresh raw salmon slices dressed in a spicy sauce infused with fermented fish sauce (Plara). A pungent and savory dish for those who enjoy strong Thai flavors.

Crispy battered and deep-fried water spinach (morning glory) served with a spicy, tart dressing and fresh prawns. A popular appetizer known for its crunchy texture.

Fresh Chinese kale stems served raw with blanched prawns in a spicy lime dressing. The kale is crisp and slightly bitter, balancing the sour and spicy sauce.

Fresh oysters dressed with a spicy chili paste sauce (Phla style), typically including lemongrass and herbs. The sauce is aromatic and rich, complementing the briny oysters.

Fresh oysters tossed in a traditional Thai spicy lime dressing with fried onions and chili paste. A sour, salty, and spicy seafood dish.

A classic Thai salad (Yum Woon Sen) made with clear mung bean noodles, minced pork, and vegetables. It has a refreshing, tart, and spicy taste.

Clear glass noodle salad mixed with assorted seafood like shrimp and squid. Dressed in a zesty lime and chili sauce.

Fresh raw salmon slices served with a spicy Thai-style seafood sauce infused with wasabi. A sharp, nasal-clearing heat combined with sour and savory notes.

Raw shrimp marinated in premium fish sauce, served with garlic, chilies, and bitter melon slices. A popular appetizer with a clean, salty, and incredibly spicy flavor.

Slices of raw salmon tossed in a spicy Thai salad dressing with herbs. The fatty richness of the salmon balances the sharp acidity of the lime dressing.

Raw salmon dressed 'Phla' style with chili paste, lemongrass, and kaffir lime leaves. Aromatic, herbal, and spicy.

A Northeastern Thai (Isan) dish featuring minced pork mixed with roasted rice powder, chili powder, and herbs. This version is cooked (Kua), offering a dry, spicy, and savory flavor.

Minced or small-diced salmon mixed with roasted rice powder, chilies, and herbs in Isan style (Koi). Savory, spicy, and aromatic.

Thai-style fried rice stir-fried with eggs, onions, and your choice of meat. Served with cucumber slices and lime. Mild and savory comfort food.

Fried rice prepared with either mixed seafood or chunks of crab meat. Stir-fried with egg and light soy sauce.

Fried rice stir-fried with your choice of squid or shrimp. Mildly seasoned and served with lime.

Fried rice seasoned with Tom Yum herbs like lemongrass, galangal, and kaffir lime leaves. Spicy, sour, and aromatic.

Rice stir-fried directly with minced meat, holy basil, garlic, and chili. A dry, spicy, and very aromatic variation of the classic Pad Kra Pao.

Fried rice with chunks of pineapple, curry powder, raisins, and cashew nuts. Sweet, savory, and fragrant, often served in a pineapple shell.

Fried rice seasoned with yellow curry powder and stir-fried with onions and egg. Mildly spiced and aromatic.

Plain steamed jasmine rice. Soft and fragrant, essential for eating with spicy Thai curries and stir-fries.

Meat stir-fried with plenty of garlic and ground white pepper. Savory and garlicky, usually served with cilantro and cucumber.

Chicken stir-fried with roasted cashew nuts, dried chilies, onions, and bell peppers in a savory sauce. Nutty, slightly sweet, and mild.

Stir-fry with oyster sauce, mushrooms, and onions. A savory, umami-rich dish that is mild in spice.

Thai style sweet and sour stir-fry with pineapple, tomatoes, cucumber, and onions. Tangy and colorful.

Stir-fry featuring crushed black peppercorns, onions, and bell peppers. It has a distinctive heat and aroma from the pepper.

Dry stir-fry tossed with chopped fresh chilies, garlic, and salt. A simple yet fiery dish that highlights the meat's texture.

Stir-fry with Thai roasted chili paste (Nam Prik Pao) and sweet basil. The flavor is sweet, savory, and slightly spicy with a hint of roasted chili.

Stir-fry with yellow curry powder, egg, celery, onions, and milk. A creamy, aromatic, and savory dish (Pad Pong Karee style).

The famous Pad Kra Pao. Meat stir-fried with holy basil leaves, garlic, and fresh chilies. Savory, spicy, and very aromatic.

Crab meat stir-fried in a creamy sauce with yellow curry powder, egg, and celery. A rich and indulgent dish known as Pad Pong Karee.