Nimitr

Traditional crispy golden pastry cups known as 'Krathong'. Filled with a savory mix of minced tuna, chicken, and vegetables. A crunchy and flavorful bite-sized appetizer.

A premium take on the traditional snack 'Miang Kham'. Features seared scallops served on betel leaves with herbs, roasted coconut, and a sweet-savory sauce. Eaten as a single bite to experience a burst of complex herbal flavors.

Spicy minced pork meatcakes deep-fried until crispy. Seasoned with toasted rice powder, chili, and herbs like mint and lime. Savory, spicy, and fragrant.

An assortment of classic Thai appetizers ideal for sharing. Includes crispy noodle-wrapped prawns, grilled chicken skewers (satay), dumplings, and a zesty salad. Offers a variety of textures and tastes from sweet to savory.

Succulent shrimp wok-fried with fresh chilies, salt, and garlic. A simple yet flavorful dish highlighting the sweetness of the seafood and the heat of the peppers. Salty, spicy, and aromatic.

A bold version of green papaya salad featuring fermented fish sauce (pla ra). Combined with salted egg for richness. Funky, salty, spicy, and sour.

Crispy deep-fried shredded papaya served with a spicy dressing. Accompanied by savory salted egg and tender slices of grilled pork neck. A textural twist on the classic salad.

Northern Thai minced beef salad seasoned with a unique blend of dried spices (larb spices). Fragrant, earthy, and spicy, distinct from the lime-heavy Isaan version. Served with fresh herbs.

A refreshing salad made with juicy pomelo segments and large tiger prawns. Dressed with a sweet and sour sauce, often containing coconut and chili paste. Vibrant and palate-cleansing.

A rich and creamy coconut milk soup infused with galangal and lemongrass. Features grilled chicken for a smoky depth alongside mushrooms. Mildly sour, sweet, and soothing.

A clear, savory soup featuring tender pork spare ribs and fresh bamboo shoots. Seasoned with local herbs. Warm and comforting.

A spicy and sour Isaan-style soup. Features dried fish and exotic red ant eggs, which add a unique popping texture and sourness. Herbal and invigorating.

A rare, ancient Thai curry made with shrimp paste (kapi) and aromatic herbs. Features tender pork ribs. The broth is savory, salty, and highly fragrant.

The iconic hot and sour Thai soup with prawns. Packed with herbs like lemongrass, kaffir lime leaves, and galangal, plus mushrooms and tomatoes. Spicy, sour, and aromatic.

A smoky, sour soup made with dried smoked fish and mixed seafood. Flavored with roasted herbs and dried chilies. Intense and savory.

Fresh bamboo shoots stir-fried with egg and sesame seeds. Seasoned with savory oyster sauce. A crunchy and simple side dish.

A classic Thai street food dish. Hollow-stemmed water spinach (morning glory) flash-fried with garlic, chilies, and soy bean paste. Crunchy, salty, and spicy.

Stir-fried flowering garlic chives combined with pieces of savory salted fish. Aromatic and salty, best enjoyed with rice.

Water mimosa, a crunchy aquatic vegetable, stir-fried with large tiger prawns. Flavored with garlic and chili. Offers a unique texture similar to morning glory but distinct.

Premium Hokkaido scallops stir-fried with fresh green asparagus. Coated in a light savory oyster sauce. Delicate and slightly sweet.

Southern Thai style braised pork belly, sweet and savory with herbal notes. Served with quail eggs and a side of spicy shrimp chili paste to cut the richness. Tender and flavorful.

Marinated pork neck grilled over charcoal until smoky and tender. Served with sticky rice and a spicy-sour tamarind dipping sauce (Jim Jaew). A popular Isaan dish.

Premium Australian sirloin beef grilled to preference. Topped with a sauce made from garlic and 'Dee-Plee' (long pepper), a traditional spice with heat and floral aroma.

High-quality Australian Rib Eye steak grilled and sliced. Accompanied by traditional sides including sticky rice and spicy tamarind dip. A luxurious take on a classic Thai grill dish.

A grand sharing platter featuring grilled seafood and sirloin beef. Served with aromatic fried rice and assorted Thai dipping sauces. Ideal for groups.

Whole grilled baby chicken served with a sweet and sour sauce. Accompanied by fragrant fried rice cooked over charcoal. A complete meal for two.

Rich red curry with roasted duck breast. The heat is balanced by the sweetness of pineapples and tomatoes. Creamy, spicy, and fruity.

Pan-fried seabass fillets served with a concentrated red curry sauce (relish). Garnished with fragrant herbs. Savory and aromatic.

A variation of the classic green curry using grilled pork instead of boiled meat, adding a smoky flavor. Cooked in coconut milk with green chilies and basil. Sweet and spicy.

A rich, mild curry with Indian and Malay influences. Features tender lamb cooked with potatoes and peanuts in a spiced coconut sauce. Served with pickles to cut the richness.

A spicy and sour Southern Thai yellow curry (gaeng som) made with turmeric. Features salmon and fish roe. Intense, pungent, and very spicy.

Thick and salty-sweet Panang curry with beef and pea eggplants. Served as a set with a side of salted fish salad and a fried egg. Rich and nutty.

Famous Northern Thai noodle soup with a rich curry broth. Served with grilled organic chicken and egg noodles, topped with crispy noodles. Accompanied by pickled mustard greens, lime, and shallots.

Yellow curry with chunks of crab meat and wild betel leaves. The curry is creamy from coconut milk and spicy. Typically eaten with rice vermicelli noodles.

Vegetarian version of the popular 'Pad Kra Pao'. Stir-fried plant-based meat with holy basil, chilies, and garlic. Spicy and aromatic.

Stir-fry of shiitake mushrooms and tender broccolini. Flavored with ginger and soy sauce. A light, savory vegetable dish.

Green curry featuring plant-based protein cakes. Cooked with coconut milk, green chilies, and vegetables. Spicy, sweet, and herbal.

Minced plant-based meat wrapped around a sugarcane stick and grilled or fried. Served with sweet plum sauce. Inspired by Vietnamese cuisine.

A clear, mild vegetable soup with soft tofu and shiitake mushrooms. Garnished with fried garlic and coriander. Light and palate-cleansing.

Crispy plant-based protein stir-fried with dry red curry paste (Prik Khing). Includes crunchy long beans and fragrant kaffir lime leaves. Spicy and savory.