Khao Thaï

Crispy fried spring rolls, stuffed with vegetables and vermicelli. Served with a sweet and sour dipping sauce.

Marinated whole shrimps wrapped in a crispy fried brick pastry. A golden and flavorful starter.

Fried imperial rolls stuffed with minced chicken and small vegetables. Crispy on the outside, tender on the inside.

Meat skewers marinated in turmeric and coconut milk, fire-grilled. Served with a creamy peanut sauce.

Very popular and spicy salad made from shredded green papaya, chilies, long beans, and tomatoes. Seasoned with lime juice and fish sauce.

Grilled beef slices mixed with fresh herbs, onions, cucumbers, and a spicy and lemony Thai vinaigrette.

Traditional minced meat salad (Larb) seasoned with mint, coriander, chili, and toasted rice powder. Intense and fragrant flavor.

Fermented pork sausages, Isan or Northern style, rich in garlic and herbs. Served grilled with ginger and fresh chilies.

Fresh salad made with shrimps, red onions, celery, and crunchy cashew nuts. Sweet and sour dressing.

Raw or semi-cooked salmon prepared with plenty of Thai herbs, minced lemongrass, and a spicy sauce.

Salad of transparent soy vermicelli (glass noodles) with shrimps and minced pork. Fresh, tangy, and often spicy.

Mixture of seafood (squid, shrimps) served with a tangy shredded green mango and a spicy vinaigrette.

Whole squids stuffed with a savory mixture of minced chicken and vermicelli. Steamed or in sauce.

Rich and creamy soup based on coconut milk, flavored with galangal, lemongrass, and kaffir lime leaves. Sweet with a hint of acidity.

The famous Thai hot and sour soup. Broth flavored with fresh herbs, chili, and lime juice.

Clear and spicy soup with various seafood (shrimps, squid, fish), flavored with holy basil and fresh chili.

King prawns coated in a thick, rich red curry sauce with coconut milk, flavored with kaffir lime leaves.

Shrimps sauteed with a mild yellow curry powder, eggs, onions, and celery. Creamy and aromatic dish.

Classic Thai green curry with shrimps, spectacularly served in a fresh coconut.

Healthy and fragrant stir-fried dish with fresh shrimps, plenty of minced ginger, mushrooms, and onions.

Simple and flavorful stir-fried dish of shrimps and firm tofu, enhanced with fried garlic and pepper.

A street food classic: shrimps stir-fried in a wok with fresh chili, garlic, and highly aromatic holy basil.

Seafood stir-fried with roasted chili paste (Nam Prik Pao), resulting in a sweet, smoky, and slightly spicy flavor.

Red curry seafood custard, steamed inside a coconut. Creamy texture and rich taste.

Mussels sauteed with a mild chili sauce and aromatic Thai basil.

Tender squid quickly stir-fried in a wok with chili, garlic, and holy basil leaves.

Salmon stir-fried in a very spicy 'Pad Cha' style with rhizome (Krachai), fresh green pepper, and chilies.

Fish fillet fried until crispy and airy, served with a tangy green mango salad on top or on the side.

Whole steamed seabass, served in a hot, very lemony, garlicky, and spicy broth. A light dish bursting with flavor.

Whole seabass steamed with a mild soy sauce, julienned fresh ginger, spring onions, and mushrooms.

Crispy fried seabass fillet topped with a 'three tastes' sauce: tamarind (sour), palm sugar (sweet), and chili (spicy).

Fried seabass served with a fresh herb salad including lemongrass, mint, cashews, and shallots.

Tender scallops quickly stir-fried with Thai basil, garlic, and chili.

Scallops served in a rich, creamy, and slightly sweet-and-sour Panang curry sauce.

Mild and rich curry from Southern Thailand, simmered with beef, potatoes, onions, and roasted peanuts.

Classic red curry with coconut milk, featuring slices of beef and crunchy bamboo shoots.

Minced beef stir-fry, highly fragrant with holy basil (Kra Prao), garlic, and chili. An unmissable national dish.

Beef Panang curry, thicker and richer than red curry, with a pronounced peanut and cumin flavor.

Sirloin or beef cut marinated and grilled, sliced and served with a spicy tamarind 'Nam Jim Jaew' sauce and toasted rice.

Sophisticated red curry with roasted duck, enhanced with fruits like pineapple, lychee, or grapes for a sweet touch.

Sliced duck stir-fried with fresh ginger, onions, and black mushrooms. Comforting taste.

Grilled duck breast served with a spicy, sour, and smoky Thai dipping sauce (Nam Jim Jaew).

Minced or sliced chicken stir-fried vigorously in a wok with chili, garlic, and holy basil leaves.

Chicken stir-fried with julienned fresh ginger, providing a mild and fragrant warmth.

Fried chicken stir-fried with crunchy cashew nuts, bell peppers, and onions in a slightly sweet sauce.

The famous Thai green curry, made with fresh green chilies, coconut milk, Thai eggplants, and sweet basil.

Creamy Panang curry with chicken, less liquid than other curries, with notes of lemongrass and peanut.

The Thai national dish: rice noodles stir-fried with eggs, peanuts, tofu, and a sweet and sour tamarind sauce.

Large flat rice noodles stir-fried with dark soy sauce (sweet) with eggs and green vegetables (like Chinese broccoli).

Classic Thai fried rice with eggs, onions, tomatoes, and soy sauce.

Exotic fried rice with pineapple chunks, raisins, and curry powder, often served in a half pineapple.

Fusion version using 'drunken noodles' stir-fried spaghetti with plenty of chili, holy basil, and green pepper.

Very spicy stir-fried spaghetti with beef, basil, and fresh chilies.

Simple tofu cubes sautéed with garlic and pepper for a flavorful vegetarian dish.

Vegetarian green curry with tofu and a mix of seasonal vegetables.

Steamed jasmine white rice, the standard accompaniment for saucy dishes.

Plain rice noodles stir-fried or with a little soy sauce.

Sticky rice served in a bamboo basket. Traditionally eaten with fingers, ideal with grilled dishes and salads.

Simple fried rice, with egg and chives.

A complete menu to discover the essential flavors of Thai cuisine, from appetizer to dessert.

The most famous Thai dessert: sweet sticky rice topped with coconut cream and served with slices of ripe fresh mango.

Fried spring rolls filled with warm banana and melted chocolate.

Traditional custard made from eggs, palm sugar, and coconut milk, often topped with crispy fried onions for a sweet and savory contrast.

Vanilla ice cream ball with a meringue heart, coated in hazelnuts or praline.

Iced dessert or confection combining the spiciness of ginger with the sweetness of nougat.

Selection of wines served by the glass.

Dry white wine from Burgundy, fresh and mineral.

Light and fruity red wine from Beaujolais.