Baan Issan

Crispy fried spring rolls, stuffed with a mixture of minced chicken and vegetables. Usually served with lettuce leaves, mint, and a sweet and sour sauce.

Small patties of minced fish mixed with red curry paste and green beans, fried until golden. Soft texture and spicy flavor, served with a cucumber sauce.

Fresh rolls wrapped in rice paper, filled with shrimp, rice vermicelli, salad, and aromatic herbs. A light and refreshing appetizer, served non-fried.

A varied tasting platter including several types of fried starters such as spring rolls, samosas, or fritters. Ideal for sharing and discovering different flavors.

Shrimp coated in a light and airy batter, then fried until crispy. Served hot with a dipping sauce.

Artisanal Thai-style pork sausages, flavored with lemongrass, garlic, and spices. Grilled or fried, they offer an aromatic and rich flavor.

Crispy fried rolls, available in shrimp or vegetarian versions with vegetables. Served with a sweet and sour sauce.

Also known as Tom Kha, it is a sweet and creamy soup made with coconut milk infused with lemongrass and galangal. Rich, tangy, and slightly sweet flavor, less spicy than Tom Yam.

The famous spicy and sour Thai soup. A clear broth flavored with fresh herbs, lemongrass, kaffir lime leaves, and chilies. Intense and invigorating flavor.

Rice noodle soup in an aromatic broth, served with meat, fresh herbs, and bean sprouts. A comforting and complete dish.

A fusion of Pho noodle soup and the spicy flavors of Tom Yam. Tangy and spicy broth with rice noodles and shrimp.

Traditional minced meat salad from northeastern Thailand, seasoned with lime juice, chili, fresh herbs, and toasted rice powder. Intense, spicy, and tangy flavor.

Pork or chicken version of Laab salad. Cooked minced meat mixed with aromatic herbs, chili, and lime juice. Often enjoyed with sticky rice.

Grilled beef slices mixed with finely chopped fresh lemongrass and crunchy vegetables. A fragrant and refreshing salad.

Also called Nam Khao, it is a crispy rice salad mixed with fermented pork (Nem), peanuts, and herbs. Unique texture combining crispiness and softness.

Sweet and savory mix of shrimp and fresh pineapple chunks, enhanced by Thai herbs. Fresh and fruity.

Marinated pork pieces seasoned with a spicy sauce of herbs and garlic. A flavorful dish for spice lovers.

Cooked squid salad, seasoned with lemongrass, lime juice, and chili. Light and tangy.

Fresh shrimp mixed with a Thai dressing of lemongrass and herbs. Freshness and marine flavors.

Known as Yam Woon Sen, this glass noodle salad is served warm or cold with seafood, crunchy vegetables, and a spicy, lemony dressing.

Shrimp dish prepared either raw (Thai spicy carpaccio style) or cooked, marinated in an intense herb and chili sauce.

The classic Som Tum: shredded green papaya pounded with garlic, chili, tomatoes, green beans, and peanuts. Balanced flavor between sour, sweet, and spicy.

Northeastern (Issan) traditional version of papaya salad, bolder and saltier, with marinated salted crab and often fermented fish sauce (Pla Ra).

A large sharing platter featuring papaya salad in the center, surrounded by various accompaniments such as noodles, pork, eggs, and vegetables.

A variation of papaya salad mixed with rice vermicelli (Kanom Jeen), offering a different and filling texture.

Marinated beef fillet, then grilled, thinly sliced. Served with a spicy and tangy 'Nam Jim Jaew' sauce made from tamarind and dried chili.

Marinated and grilled slices of beef liver, offering a rich texture. Served with the typical tamarind sauce.

Satay-style skewers, marinated in coconut milk and yellow spices (turmeric), grilled and served with a creamy peanut sauce.

Thai-style marinated pork skewers grilled on a barbecue. Served with a tamarind dip sauce.

Wok-sautéed dish simply seasoned with salt, pepper, garlic, and fresh chilies. Highlights the natural taste of the ingredients.

Colorful dish mixing fried meat, vegetables, and pineapple in a sweet and sour red sauce. Sweet and tangy flavors.

Fragrant stir-fry with plenty of julienned fresh ginger, onions, and black mushrooms. Warming and aromatic taste.

Classic Pad Kra Pao. Stir-fried meat with Thai basil, garlic, and chili. Very fragrant and usually served spicy.

Thai curry simmered in coconut milk. Green curry is more herbaceous and spicy, while red is rounder and slightly sweet. Served with bamboo shoots.

Flavorful stir-fried dish with crunchy cashew nuts, vegetables, and roasted chili paste. Mix of textures and slightly sweet and savory taste.

Silky traditional dessert made from eggs, coconut milk, and palm sugar, often flavored with taro.

Bananas cooked in hot, sweet coconut milk, served with tapioca pearls. A warm and comforting dessert.

Steamed sticky rice balls, filled with a creamy egg or mung bean paste, and sprinkled with shredded coconut.

Popular iced dessert composed of colorful ingredients (fruits, jellies, tapioca) served in sweet coconut milk with crushed ice.

Portion of sweet sticky rice with coconut milk topped with a slice of Thai egg custard.

Slices of fresh pineapple.

Soft confectionery made with sesame seeds and sometimes peanuts.

Candied ginger, sweet and spicy.

Canned lychees served in their sweet syrup.

Mango Sticky Rice. The most famous Thai dessert: warm sticky rice topped with sweet and savory coconut milk, served with slices of ripe fresh mango.

A whole fresh mango, cut and ready to eat.

Creamy dessert combining tapioca pearls, coconut milk, and mango pieces.

Refreshing iced tea flavored with lemon.

Cha Yen, sweet Thai black tea mixed with condensed milk and served over ice. Characteristic orange color.

Green tea version of Thai milk tea. Sweet, creamy, and flavored with jasmine or matcha.

Strong, sweet Thai coffee sweetened with condensed milk, served iced.

Creamy drink blended from fresh fruits and ice.

Sweet milky drink flavored with Thai syrup (often red sala or green cream soda).

Non-alcoholic drink with water or lemonade flavored with grenadine.

Non-alcoholic drink flavored with mint.

Fresh or bottled fruit juices.

Italian sparkling mineral water.

Large bottle of still natural mineral water.

Classic canned sodas.

Sweet Portuguese fortified wine, served as an aperitif.

Pastis de Marseille, anise-flavored aperitif to be diluted with water.

Glass of whisky.

Traditional French aperitif cocktail made with white wine and crème de cassis.

A variation of Kir prepared with champagne instead of white wine.

Italian vermouth, served on ice.

Glass of sparkling Champagne wine.

Full bottle of Champagne.

Imported Thai lager beer (usually Singha or Chang). Light and refreshing, pairs well with spicy dishes.

Hot tea.

Espresso coffee.