Mazzaro Boutique and Restaurant

A spicy and sour glass noodle salad, a variation of the classic Thai 'Larb'. It features springy noodles tossed with toasted rice powder, chilies, lime, and herbs. Refreshing yet packing a spicy punch.

Grilled pork neck salad featuring smoky, tender slices of meat. The dressing is a vibrant mix of lime juice, fish sauce, and fresh chilies. Served with crisp vegetables to balance the rich pork.

A simple appetizer of fresh, crunchy cos lettuce served with 'Jim Jaew', a traditional Northeastern Thai dipping sauce. The dip is savory, spicy, and sour, made with tamarind and dried chilies. Dip the leaves directly for a fresh bite.

Spicy grilled beef salad made with tenderloin. The beef is sliced and tossed with fresh vegetables and a zesty Thai dressing. A popular dish that combines savory meat with bright, spicy flavors.

A spicy shrimp salad loaded with fragrant herbs like lemongrass and mint. 'Pla' refers to a style of Thai salad often using chilli paste for a rich, spicy coating. The grilled shrimp adds a smoky element.

A fusion dish combining French foie gras with Thai 'Pla' salad flavors. The rich, buttery liver is cut through by the sharp, spicy, and herbal notes of the Thai topping. A unique blend of creamy texture and zest.

Fried rice incorporating chewy, savory bites of sun-dried beef. The beef acts like jerky, adding texture and intense flavor to the rice. Seasoned with garlic and chili for a simple but satisfying meal.

A flavorful dish featuring minced pork stir-fried with pungent salted fish. The salted fish provides a strong umami kick that flavors the entire dish. Served over plain jasmine rice to balance the saltiness.

Fried rice infused with the iconic sour and spicy flavors of Tom Yum soup. Aromatic herbs like lemongrass and kaffir lime leaves are stir-fried directly into the rice. A dry version of the famous soup.

Pineapple fried rice, often served inside a hollowed-out pineapple for presentation. The rice is yellow from curry powder and sweet from the pineapple chunks and raisins or cashews. A tropical and mild dish.

Fried rice seasoned with a spicy Southern Thai shrimp paste dip. It includes crispy smoked shrimp ('Goong Seap') and is served with salted egg to mellow the heat. A robust and spicy regional specialty.

Rice stir-fried or served with the popular 'Pad Kra Pao' basil sauce. It features holy basil, garlic, and fresh chilies for a fragrant and spicy taste. Always topped with a crispy fried egg.

Green curry fried rice, where the rice is stir-fried with green curry paste instead of being served as a soup. It absorbs the herbal, slightly sweet, and spicy curry flavors. Served with salted egg to complement the richness.

Fried rice with salted fish and kale, a classic Thai combination. The salted fish adds a savory depth while the kale provides a fresh crunch. Stir-fried with plenty of garlic and chili.

Classic Thai fried rice, mild and comforting. Stir-fried with egg, onions, and basic vegetables. Typically seasoned with soy sauce and served with a wedge of lime and cucumber slices.

A fusion pasta dish utilizing Thai salted mackerel for a strong, savory flavor similar to anchovies. Stir-fried dry with garlic, chilies, and basil. A spicy and aromatic pasta option.

A unique pasta creation blending Thai spices with Western ingredients like truffle oil and bacon. It has a spicy, garlic-forward base enhanced by the earthiness of truffle. Crispy bacon adds texture.

Pasta prepared in the style of 'Pad Kee Mao' or Drunken Noodles. It features fresh seafood and intense Thai herbs like green peppercorn and finger root. Spicy, savory, and very fragrant.

Pasta tossed with a famous regional shrimp paste from Prachuap Khiri Khan. The sauce is rich with umami from the dried shrimp and has a spicy kick. Served with fresh shrimp.

A pasta dish featuring slices of savory smoked duck breast. It is likely an oil-based pasta with garlic and herbs, finished with a touch of balsamic for acidity. Fusion comfort food.

Pasta served with a large, premium tiger prawn. Stir-fried with garlic, chili, and basil for a classic Thai-style spicy flavor. The prawn is the star of the dish.

A tender pork chop paired with a rich Thai green curry sauce. The creamy coconut curry with eggplant complements the meat. A substantial dish combining a Western cut with Thai flavors.

Grilled Australian lamb rack served with a spicy 'Kra Pao' (holy basil) sauce. The gamey flavor of the lamb pairs well with the strong garlic and chili notes. Topped with crispy basil leaves for texture.

Salmon fillet covered in a thick, rich red curry sauce known as 'Choo Chee'. The sauce is made with coconut milk and red curry paste, garnished with kaffir lime leaves. Creamy, slightly sweet, and spicy.

Whole Pomfret fish deep-fried until crispy. It is tossed with a dry seasoning of salt, plenty of garlic, and fresh chilies. A savory dish best eaten with rice.

A traditional red curry featuring sliced smoked duck breast. The curry includes fruits like pineapple and tomatoes which add sweetness to balance the spicy coconut broth. Rich and aromatic.

An upscale version of the famous Pad Thai noodle dish, served with a large tiger prawn. Rice noodles are stir-fried in a sweet and sour tamarind sauce with peanuts, eggs, and tofu. A classic Thai favorite.

Beef green curry served with flaky Roti bread instead of rice. The curry is creamy, spicy, and herbal. Dip the crispy, buttery Roti into the rich sauce.

Premium beef skewers marinated in spices and coconut milk, then grilled. Served with a rich, savory peanut dipping sauce and a side of pickled cucumber relish ('Ajad'). A popular appetizer or main.