Phuket town

Fried crispy spring rolls. Served with a sweet and sour sauce and lettuce leaves to wrap them in.

Shrimp fritters coated in a light and crispy batter. Airy and golden texture.

Grilled beef pieces on wooden skewers. Marinated and flavorful, often served with teriyaki or satay sauce.

Tender chicken pieces grilled on skewers. Smoky and sweet flavor.

Thin slices of beef rolled around melted cheese. A rich and savory blend, very popular.

Whole grilled shrimp on a skewer. Firm flesh and iodized taste enhanced by grilling.

Small fried and spicy bites, filled with chicken or shrimp. Crispy on the outside and soft on the inside.

Iconic Thai soup, spicy and tangy. Intense flavors of lemongrass, galangal, and kaffir lime leaves.

Mix of fresh vegetables quickly stir-fried in a wok to remain crunchy. Light and savory seasoning.

Shredded green papaya salad, pounded with aromatics, chili, and lime. Fresh, very spicy, sour, and sweet flavor.

Fresh salad combining the sweetness of mango with shrimp. Enhanced by the crunch of peanuts and the aniseed aroma of Thai basil.

Salad made with chicken and various raw vegetables. Served with a rich and creamy peanut butter sauce.

Thai-style wok-fried rice with eggs and vegetables. A simple, flavorful, and lightly seasoned dish.

The national Thai dish. Stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, and crushed peanuts.

Minced chicken stir-fried with holy basil (Kapao) and chilies. A very fragrant and traditionally quite spicy dish, served with rice.

Exotic pineapple fried rice, with a touch of yellow curry and often cashews. Sweet and savory mix.

Stir-fried yellow wheat noodles in a wok with various vegetables and soy sauce. Tender texture and savory taste.

Wide rice noodles stir-fried with a dark and sweet soy sauce, eggs, and vegetables (often Chinese broccoli). Rich and caramelized taste.

Thai curry with coconut milk. Red is spicy, green is very fragrant and pungent, yellow is milder and creamier. Served with rice.

Smooth and creamy coconut milk soup, flavored with galangal and lemongrass. Less spicy than Tom Yum, very aromatic.

Complete dish served in a bowl: cold rice vermicelli, raw vegetables, hot stir-fried meat, chopped spring rolls, peanuts, and nuoc mam sauce.

Gourmet version of Thai fried rice, served with crispy breaded chicken pieces.

Marinated and stir-fried meat specialty (often with pepper and tomato), served with tomato rice and an egg.

Thin slices of beef stir-fried in a wok with plenty of caramelized onions. Savory and slightly sweet sauce.

Pineapple fried rice served with crispy breaded chicken. A hearty dish mixing sweet, savory, and crispy.

Kids' menu including an adapted main dish (chicken fried rice), a drink, and a dessert.

Lunch formula including a main dish with a choice of starter or dessert.

Complete lunch formula with starter, main course, and dessert.

Special student lunch formula including a main dish and a drink.

Chocolate lava cake. A decadent classic served warm.

Asian dessert made of tapioca pearls in sweetened coconut milk, often served with fruit.

Creamy Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa.

Traditional Thai dessert: sweet sticky rice topped with coconut milk, served with fresh mango (or banana).

Flaky and crispy crepes typical of Thai street food, served with a sweet filling.

Hot and cold hybrid dessert: a warm donut served with a scoop of ice cream and a decadent coulis.

Fried egg, often added on top of rice or stir-fried dishes.

Thai-style fried omelet, golden and crispy on the edges.

Extra portion of vegetables.

Portion of steamed jasmine rice.

Portion of fried breaded chicken.

Extra portion of chicken.

Extra portion of shrimp.

Extra portion of beef.

Basic drink choice: soda, mineral water, or coffee.

Italian sparkling mineral water.

Hot tea.

Drink imported from Thailand, exotic flavors often fruity.

Fresh lemon drink, tangy and sweet.

Fresh or bottled orange juice.