Benjarong Bangkok - Baan Dusit Thani

A small, bite-sized appetizer served before the meal. The specific composition changes daily based on the chef's selection. Designed to awaken the palate.

A traditional Thai dish, literally translating to 'curry outside the pot'. It typically involves a stir-fry technique with curry paste rather than boiling, resulting in a rich, dry curry texture.

A Thai spicy salad (Yam) featuring sweet mangosteen fruit. The sweetness of the fruit balances the sour lime, salty fish sauce, and spicy chili dressing.

Skewers of marinated venison meat grilled over charcoal. Served with a savory peanut sauce and a side of cucumber relish.

A rich, aromatic curry influenced by Indian or Malay cuisine ('Kaek' refers to guests/foreigners). Features tender duck leg cooked in coconut milk with dried spices.

Banana blossom roasted over coals to impart a smoky flavor, then prepared as a spicy Thai salad. Texturally crunchy and fibrous, dressed with chili, lime, and herbs.

A traditional Thai dip or relish made with kaffir lime peel. Aromatic, spicy, and savory, typically served with vegetables.

A steamed Thai curry mousse or custard. Made with red curry paste, coconut milk, and fish, flavored with aromatic herbal roots and steamed in banana leaves.

Tender heart of palm cooked in a rich coconut cream soup or curry. Features acacia leaves (Cha-om) which add a distinct pungent and savory aroma.

A choice of steamed organic white jasmine rice or Riceberry, a Thai purple rice variety known for its antioxidants and chewy texture.

Deep-fried pork belly with crackling skin. Seasoned with a complex blend of four types of peppers including prickly ash (Sichuan pepper), providing a numbing spice.

A classic Thai dish of boiled eggs that are deep-fried until the skin is golden and blistered. Served with a sweet and sour tamarind sauce and fried aromatics.

Fried rice prepared with yellow curry powder and pineapple. Features the exotic roe of the horseshoe crab, adding a unique texture and flavor, topped with cashews.

A stir-fry of mixed shellfish including razor clams and whelks. Cooked with a rich chili jam (Nam Prik Pao) and served with stuffed peppers.

Spiced fried beef patties seasoned with coriander chili paste. A savory dish served with refreshing sides like rose apple and cucumber to balance the spice.

A traditional Thai dessert of seasonal fruits floating in a syrup infused with bitter orange (Som Sa). Served icy cold, it is sweet, tart, and refreshing.

A warm pudding made from black sticky rice. Sweetened and served with longan fruit and a topping of rich, salty-sweet coconut cream.

A modern dessert featuring Kalamae, a chewy Thai caramel-like candy made from glutinous rice flour and coconut. Paired with crispy banana and ice cream.

The classic Thai dessert Mango Sticky Rice. Sweet ripe mango served with glutinous rice cooked in coconut milk, accompanied by mango sorbet.

A smooth, creamy custard made with young coconut meat and flavored with aromatic pandan leaves. Sweet and fragrant.

A selection of three ice cream scoops featuring classic Thai flavors: aromatic pandan, rich coconut milk, and sweet mango.

Small 'Lady Finger' bananas poached in a sweet syrup until shiny and golden. A simple yet popular traditional Thai dessert.