Golden Coin Thai Restaurant

This dish features minced shrimp deep-fried until crispy, served with a sweet and sour, crisp shredded green mango salad. The crispy shrimp floss and refreshing mango shreds create a strong textural contrast, making it an appetizing Thai appetizer.

Whole soft-shell crab deep-fried to golden crisp, eaten with the shell, served with Thai shredded green mango salad. The spicy and sour sauce balances the richness of the fried crab, offering a unique flavor.

Traditional Thai dish, where catfish is fried to a fluffy crisp, served with shredded green mango, peanuts, and chili sauce. Extremely crispy texture, full of fish aroma and spicy and sour flavor.

Mainly uses shredded unripe green mango, with a crisp, sour, and astringent texture, tossed with fish sauce, lime juice, chili, shallots, and peanuts. Refreshing and palate-cleansing, it's a classic Thai salad.

Smooth glass noodles with various seafood (such as shrimp, squid), tossed with spicy and sour sauce, celery, and onions. Rich in texture, appetizingly spicy and sour.

Fresh prawns mixed with a large amount of chopped lemongrass and Thai herbs, seasoned with a rich spicy and sour flavor. The unique aroma of lemongrass enhances the freshness of the shrimp.

Thai raw shrimp, using fresh sea shrimp, usually served with raw garlic slices, chili peppers, and a special spicy seafood sauce. The texture is fresh, sweet, and springy, with a strong spicy kick.

Blanched squid rings tossed with Thai spicy and sour dressing, onions, and celery. The squid is springy and chewy, with a refreshing spicy and sour taste.

Seared beef slices, tossed with Thai dried chili powder, toasted rice powder, mint, and lime juice. It has a smoky aroma and a rich spicy and sour flavor, with tender meat.

A platter combining deep-fried shredded pork and Thai grilled pork neck salad. You can enjoy both crispy and tender, juicy pork dishes at the same time.

A famous dish from Northeastern Thailand, where minced meat is stir-fried with chili powder, lime juice, fish sauce, mint, and toasted rice powder. The flavor is sour, spicy, salty, and aromatic, usually eaten wrapped in fresh lettuce.

A salad featuring Thai (or Vietnamese) pork sausage as the main ingredient. The sausage is springy and chewy, paired with a spicy and sour sauce and vegetables. Simple and appetizing.

Fresh pomelo segments paired with creamy avocado, tossed in Thai dressing. The sweet and sourness of the pomelo perfectly blends with the smooth texture of the avocado.

Uses juicy pomelo segments, usually served with toasted coconut flakes, peanuts, dried shrimp, and a sweet and sour spicy sauce. Refreshing taste with a hint of coconut.

One of Thailand's most famous salads. Shredded green papaya is pounded with chili, garlic, long beans, tomatoes, peanuts, and dried shrimp in a mortar. The flavor is a balanced blend of sour, spicy, sweet, and salty.

Boneless chicken feet are crisp and chewy, tossed with a spicy and sour sauce, onions, and celery. It's a flavorful and appetizing Thai snack.

Shrimp stir-fried with yellow curry and scrambled eggs. The sauce is thick and smooth, with coconut milk aroma and a mild curry flavor. The shrimp is sweet and fresh, perfect with rice.

Large prawns are cooked in a traditional palace style, usually with a rich sauce, showcasing the exquisite style of Thai royal cuisine.

Large prawns stir-fried with plenty of garlic and white pepper, with a fragrant aroma. The flavor is savory and slightly spicy, highlighting the natural freshness of the shrimp.

Shrimp and glass noodles baked in a clay pot. The glass noodles absorb the freshness of the shrimp and the essence of the sauce (usually containing ginger, garlic, celery root, and soy sauce). The noodles are moist and flavorful.

Panang curry is a thicker, sweeter, and slightly spicy red curry with rich coconut milk and peanut aroma. Prawns are coated in the sauce, offering a rich texture.

Stir-fried dish combining crisp asparagus, tender coconut shoots, and springy prawns. Light and fresh flavor with the sweetness of vegetables.

Selected meaty mud crabs stir-fried with Thai yellow curry and egg mixture. The crab meat is sweet and fresh, and the rich curry-egg sauce is perfect with rice.

Meat crab stir-fried with Thai chili paste (Nam Prik Pao). The flavor is sweet and spicy, with a rich sauce and bright red color.

Uses roe-filled mud crabs, paired with Thai yellow curry egg sauce. The richness of the crab roe and the spiciness of the curry combine perfectly for a luxurious and flavorful dish.

Roe crab stir-fried with sweet and slightly spicy chili paste. The sweet and spicy flavor of the chili paste complements the deliciousness of the crab roe, creating a rich texture.

Meat crab and glass noodles baked in a clay pot with ginger, scallions, and special sauce. The crab's juices permeate the glass noodles, releasing a rich aroma.

Fresh scallops and crunchy coral clams stir-fried with Thai chili paste. The freshness of the seafood complements the sweet and spicy sauce.

Fish maw (conpoy) is rehydrated and stir-fried with crab meat, usually with a soft and slippery texture. This is a rich and nourishing dish.

Similar to oyster omelet, small oysters are mixed with egg batter and fried, served on a hot plate. The oysters are tender, with a slightly charred edge, usually served with chili sauce.

Squid stir-fried with plenty of garlic and white pepper. The squid is crisp and chewy, with a strong garlic aroma and peppery spiciness.

Large and plump New Zealand green mussels cooked in a smooth Thai yellow curry and egg sauce. The sauce is rich and suitable for dipping bread or serving with rice.

New Zealand mussels stir-fried with Thai chili paste. The sweet and spicy flavor is appetizing and highlights the freshness of the mussels.

Fresh clams stir-fried with chili paste, basil, and other spices. The clams are sweet and fresh, and the sauce is flavorful, making it a classic Thai stir-fry.

Chicken is deep-fried and then stir-fried with pineapple, onions, tomatoes, and green peppers in a sweet and sour sauce. The flavor is sweet and sour, suitable for all ages.

Duck breast slices stir-fried with fresh pineapple. The sweetness and sourness of the fruit balance the richness of the duck, providing a refreshing taste.

Creative Thai dish combining duck breast with lychee. The sweet and juicy lychee creates a unique flavor with the rich meatiness of the duck.

Seafood red curry baked in a whole small pumpkin. The sweetness of the pumpkin blends into the curry, creating a unique and rich dish.

Masaman curry is known as the 'King of Curries', with a mild, sweet flavor and a rich aroma of peanuts and spices. The oxtail is braised until tender and flavorful.

Lamb ribs slow-cooked with Masaman curry. The rich spices effectively remove the gamey flavor of lamb, and the lamb is tender.

Classic Thai dish, roast duck slices are added to red curry, usually with pineapple, lychee, or tomatoes. The sweetness and sourness of the fruit balance the spiciness of the curry, pairing perfectly with the roast duck.

Red curry is based on dried chilies, with a bright red color, slightly spicy and sweet. Coconut shoots are added for texture.

Green curry is made with fresh green chilies, making it the spiciest of Thai curries, but it also has a rich coconut milk flavor and a fragrant aroma, usually served with Thai pea eggplant.

Yellow curry contains a lot of turmeric, has a golden color, is relatively mild and not spicy, with a rich spice flavor, often paired with potatoes and onions.

Beef flank and tendon slow-cooked in yellow curry. The texture is tender and soft, fully absorbing the curry's aroma.

Various fresh vegetables (such as broccoli, cauliflower, green beans, etc.) cooked in curry. A good choice for vegetarians or those who want more vegetables.

A rich Thai lunch set for one, including one appetizer, one main course, and one drink. A wide variety of main courses are available, including noodle soups, fried rice, curries, and specialty rice dishes, offering great value.