Polar Bar&Grill

A classic Thai street food dish known as Pad Kra Pao. Minced meat stir-fried with holy basil, garlic, and chilies. Served over steamed rice, often with a fried egg on top (if requested).

Meat stir-fried with plenty of garlic and pepper sauce. A non-spicy, savory dish served over rice. Fragrant and comforting.

Classic Thai-style fried rice with egg, onions, and your choice of meat. Mild and savory, typically served with lime and fish sauce on the side.

A comforting rice soup (Khao Tom) or congee. Soft boiled rice in a clear broth with ginger, scallions, and meat. Mild and soothing.

Isan-style minced pork salad seasoned with lime juice, fish sauce, chili flakes, and toasted rice powder. Savory, sour, and spicy with a fresh herb aroma.

Spicy salad with mixed seafood, seasoned with lime, chili, and fresh herbs. A zestful and spicy dish typical of Northeastern Thai cuisine.

Beef strips marinated, sun-dried, and then deep-fried. Chewy and savory, similar to beef jerky but juicier. Great as a snack.

Pork strips marinated, sun-dried, and deep-fried until golden. Savory and slightly chewy. Served with chili dipping sauce.

Isan-style fermented pork sausage (Sai Krok Isan). It has a distinctive sour taste from fermentation. Grilled until the skin is crisp.

Fresh raw salmon dressed in a spicy Thai dressing with garlic, chilies, and lime. A fusion of Japanese sashimi and Thai 'Yum' flavors.

Sliced pork belly tossed in a spicy and sour salad dressing. Rich fatty pork balanced by the zesty lime and chili sauce.

Preserved century eggs served in a spicy salad. The gelatinous, creamy egg contrasts with the crisp onions, celery, and spicy dressing.

Crispy fluffy fried catfish meat topped with a spicy green mango salad. A dish of contrasting textures—crunchy fish and tart, crisp mango.

A spicy salad featuring 'Moo Yor' (Thai pork sausage/ham). Tossed with fresh vegetables and a spicy lime dressing.

Shredded green mango salad (Yum Mamuang). Sour, spicy, and savory with peanuts and dried shrimp. Similar to Som Tum but made with mango.

A Thai salad featuring wedges of salted duck egg. The saltiness of the egg pairs perfectly with the sour and spicy lime dressing.

Winged bean salad. Crunchy sliced winged beans tossed with minced pork, shrimp, chili paste, and coconut milk. Savory, creamy, and slightly spicy.

Sliced sausages tossed in a spicy Thai salad dressing with onions, tomatoes, and celery. A simple and popular tangy appetizer.

Fresh raw salmon slices. Soft, fatty, and rich. Served with soy sauce and wasabi.

Imitation crab sticks served chilled as sashimi. Sweet and mild flavor. Eaten with wasabi and soy sauce.

Chicken stir-fried with roasted cashew nuts, dried chilies, onions, and bell peppers. A savory dish with a hint of sweetness and crunch.

Stir-fried holy basil (Pad Kra Pao) served with preserved century eggs. The pungent, creamy egg complements the spicy basil stir-fry.

A classic Thai omelet (Khai Jiao) cooked with savory minced pork. Deep-fried until fluffy and golden brown. Best eaten with rice and chili sauce.

Mixed seasonal vegetables stir-fried in oyster sauce and garlic. Crisp, healthy, and savory.

Fresh cabbage stir-fried quickly in a hot wok with premium fish sauce and garlic. Simple but incredibly aromatic and savory.

Shrimp baked in a pot with glass noodles, ginger, pepper, and celery. The noodles absorb the savory sauce and shrimp flavors.

Pork ribs stir-fried with plenty of garlic and pepper. Savory, salty, and perfect for gnawing on.

Raw shrimp soaked in fish sauce and topped with a spicy garlic and chili dressing. A bold dish for those who enjoy raw seafood with intense heat.

Stir-fried Chinese kale (Kana) with crispy pork belly (Moo Krob). A popular dish combining crunchy vegetables with savory, fatty pork.

Fried savory sausages. Served hot with a dipping sauce.

Crispy fried dumplings shaped like little money bags (Thung Thong). Filled with a savory mixture of meat and vegetables.

Crispy rolls filled with vegetables and glass noodles. Served with sweet plum sauce.

Battered and deep-fried prawns. Crunchy on the outside and tender inside.

Squid stir-fried with a creamy salted egg yolk sauce. Rich, savory, and slightly sandy texture from the yolk.

Steamed pork served with a spicy, sour, and sweet lemon-garlic sauce. (Moo Manao). Refreshing and zesty.

The world-famous Thai hot and sour prawn soup. Flavored with lemongrass, galangal, kaffir lime leaves, and fresh chilies. Spicy, sour, and aromatic.

Chicken in coconut galangal soup. Rich, creamy, and mildly sour with aromatic herbs. Less spicy than Tom Yum.

A clear, mild soup with minced pork, tofu, and vegetables. Comforting and non-spicy.

Thai sour orange curry. A water-based curry made with tamarind paste, giving it a distinctive sour flavor. Usually contains fish and vegetables.

Thai Jungle Curry. A very spicy, water-based curry (no coconut milk) packed with herbs, vegetables, and meat. Intense and aromatic.

Chicken wings marinated and deep-fried until golden and crispy. A classic finger food.

Deep-fried chicken cartilage. Crunchy, chewy texture that is very popular as a snack with drinks in Thailand.

Crispy potato fries served with ketchup or chili sauce.

Breaded chicken nuggets deep-fried until golden. A simple snack.

Seasoned potato wedges, fried until crispy on the outside and soft inside.

Premium quality Wagyu-style beef, highly marbled and tender. Served raw for grilling or cooking at the table.

Thai-French beef striploin cut. Flavorful and moderately tender. Served raw for cooking.

Sliced oyster blade beef. Known for its rich flavor and unique texture. Served raw for cooking.

Beef shank slices. Lean and chewy, becomes tender when cooked. Served raw.

Sliced ribeye beef. Well-marbled and juicy. Served raw for grilling or hotpot.

Prime rib slices. Rich and flavorful beef cut. Served raw for cooking.

Beef hump cut, common in Thai-French cattle. Contains fat and marbling that renders well when grilled. Served raw.

Premium Kurobuta (Black Hog) pork belly. Richly marbled fat for a juicy texture. Served raw for grilling.

Cured pork belly slices. Salty and fatty. Served raw for grilling.

Sliced pork neck/collar. A favorite cut for grilling due to its balance of meat and fat. Served raw.

Standard pork belly slices. Fatty and delicious when grilled until crisp. Served raw.

Fresh raw shrimp for grilling or boiling.

Fresh raw squid, cleaned and prepared for cooking.

Raw salmon slices for grilling or cooking.

Fried cashew nuts, served as a snack.

A fried egg (Khai Dao). Usually ordered as a topping for rice dishes.

Short-grain Japanese rice, sticky and soft.

Rice stir-fried with garlic and butter or oil. Aromatic and savory.

An assortment of fresh vegetables for grilling or boiling.

Sliced King Oyster mushrooms. Meaty texture when grilled.

Fresh garlic cloves for grilling.

Spicy salad made with prawn claws and fish sauce dressing.

Massaman Curry. A rich, relatively mild Thai curry with Persian influence, made with potatoes, onions, peanuts, and your choice of meat.

Small bottle of smooth Irish whiskey.

Standard bottle of smooth Irish whiskey.

Premium blended Scotch whisky matured in sherry casks.

Classic blended Scotch whisky aged for 12 years.

A popular Indian whisky brand.

Johnnie Walker Black Label blended Scotch whisky.

A popular Thai blended spirit.

Thai brandy, very popular locally. Small bottle.

Belgian pilsner beer.

Belgian wheat beer with notes of orange peel and coriander.

Fruit-flavored wheat beer with a sweet raspberry taste.

A popular Thai lager beer served in a pitcher.

Large bottle of Chang beer.

Premium Thai lager served in a pitcher.

Large bottle of Singha beer.

Smooth Thai lager, popular and refreshing.

Korean distilled spirit (Soju). Available in original or peach flavor.

Small bucket of ice.

Large bucket of ice.

Coca-Cola soda.

Lemon-lime flavored soda.

Carbonated water (Club Soda).

Bottled drinking water.