Baan Long Lim | Baan Progressive Thai Cuisine

Stir-fried mixed vegetables such as carrots, baby corn, snow peas, and cauliflower, seasoned to perfection with a fragrant wok aroma. Easy to eat and nutritious.

The best part of the snapper, deep-fried until crispy, topped with a three-flavor sauce (sour, sweet, salty) and chili-garlic sauce, sprinkled with crispy fried basil leaves.

Crispy fried snapper fillet topped with fragrant fish sauce, served with a spicy and sour mango salad. Perfectly sweet and sour, it cuts through richness.

Rich green curry with fresh squid from the Gulf of Thailand, stuffed with tender minced pork. Fragrant with curry paste and coconut milk.

River prawns, perfectly fried, topped with a sweet and sour tamarind sauce, fragrant with fried shallots and cilantro.

Boiled duck eggs, deep-fried until the outer layer is crispy, topped with a sweet and sour tamarind sauce, sprinkled with crispy fried shallots. An ancient Thai dish.

Steamed hot Thai jasmine rice, soft and delicately fragrant.

Roti dough mixed with fragrant pandan leaves, fried until crispy outside and soft inside. Pairs well with curries.

Santol ice cream with a sweet and sour taste, topped with a special santol dressing. Refreshing.

Fragrant and sweet Bael fruit herbal ice cream served on a warm baked vanilla cookie. Crush the cookie and enjoy with milk sauce.

A popular dessert. Fragrant and creamy pandan sticky rice served with sweet and juicy ripe mangoes.

Golden candied golden bananas, perfectly sweet, served with crispy rice crackers and fragrant creamy coconut ice cream.

Soft black sticky rice pudding topped with coconut milk, served with fresh coconut milk ice cream. A perfect combination.