Restaurant Mali

Chopped shrimp fritters and fried. Crispy on the outside and tender on the inside. Usually served with a sweet plum sauce.

Fried Thai fish cakes, mixed with spices and red curry. Firm and elastic texture. Slightly spicy flavor.

Fried spring rolls stuffed with crab and vegetables. Crispy and golden. To be dipped in nuoc-mâm or sweet and sour sauce.

Fried vegetarian spring rolls. Stuffed with vermicelli and crispy vegetables. Served with a sweet sauce.

Fried imperial rolls stuffed with minced pork. Crispy wrapper and flavorful filling. Asian cuisine classic.

Fried rolls stuffed with minced chicken and vegetables. Crispy and light. Ideal as a starter.

Crispy fritters made with taro and pork. Unique texture combining the creaminess of taro and the saltiness of pork.

Whole shrimp coated in breadcrumbs and fried. Very crispy. Enjoyed with a sweet chili sauce.

Pork sausage flavored with herbs (lemongrass, kaffir lime) and spices. Rich and aromatic taste. Often served with sticky rice.

Marinated and dried pork strips then fried. Firm texture and concentrated flavor. An excellent appetizer accompaniment.

Dried beef strips, Thai jerky style. Fried to be crispy on the outside. Salty and slightly sweet flavor.

Crispy fried dumplings stuffed with shrimp. Golden fried dough with a tender filling. Served with a sweet and sour sauce.

Steamed pork dumplings (Dim Sum). Soft dough and juicy filling. Served with a soy-vinegar sauce.

Tofu cubes fried until golden. Crispy outside, soft inside. Served with peanut sauce.

Tom Kha Gai. A mild and creamy coconut milk soup, flavored with lemongrass and galangal. Balanced and comforting flavor.

Tom Yum Kung. The famous spicy and sour Thai soup with shrimp. Clear broth flavored with fresh herbs.

Pounded green papaya salad with chili, garlic, and lime. Fresh, crunchy, and very tangy. A street food classic.

Moo Manao. Sliced pork served with a very spicy lime, garlic, and chili sauce. A fresh and tangy dish.

Refreshing mix of tangy green mango and shrimp. Sweet and sour and spicy seasoning. Crispy texture.

Yum Talay. Seafood mix (shrimp, squid, mussels) with herbs and a spicy Thai vinaigrette.

Laotian specialty. Crumbled fried rice balls, mixed with fermented pork, peanuts, and fresh herbs. Eaten in a lettuce leaf.

Minced meat salad generously flavored with fresh lemongrass. Aromatic and lemony flavor.

Larb. Minced meat salad with herbs (mint, cilantro) and powdered roasted rice. Complex flavor: spicy, sour, and salty.

Goong Chae Nam Pla. Very fresh raw shrimp marinated in fish sauce, lime, and lots of chili.

Spicy salad with deboned chicken feet. Crispy and gelatinous texture. Classic Thai seasoning.

Yum Woon Sen. Transparent vermicelli mixed with seafood, minced pork, and a spicy vinaigrette.

A tasting platter combining several Thai and Laotian specialties. Ideal for sharing and discovering different flavors.

Gai Pad Khing. Chicken sautéed with minced fresh ginger, mushrooms, and onions.

Pork stir-fried with ginger. Fragrant and warming dish.

Beef stir-fried with ginger strips and vegetables.

Beef stir-fry with onions, simple and flavorful.

Squid cooked with yellow curry powder, eggs, and celery.

Moo Ping. Grilled marinated pork skewers, tender and sweet and savory.

Chicken satay. Grilled turmeric-marinated skewers, served with peanut sauce.

Thai-style grilled beef skewers.

Marinated chicken wings fried until crispy.

Kai Yud Sai. Thin omelette folded over a flavorful meat and vegetable filling.

Hor Mok. Red curry fish mousse and coconut milk, steamed in a banana leaf.

Goong Ob Woon Sen. Prawns and vermicelli cooked in a pot with ginger, pepper, and soy sauce.

Crying Tiger. Grilled and sliced marinated beef steak, served with a spicy tamarind dipping sauce (Jaew).

Moo Yang. Marinated and grilled pork neck, tender and juicy.

Gai Yang. Chicken thigh marinated with Thai herbs and grilled.

Large shrimp coated in a rich and spicy curry sauce.

Fillet or whole fish coated in red curry coconut milk sauce (Choo Chee).

Pla Tod Yum Mamuang. Crispy fried sea bream topped with a fresh and tangy green mango salad.

Fried fish served with a traditional Nam Prik sauce (shrimp paste) and vegetables.

Whole sea bass steamed in a lime, garlic, and chili broth. Very fresh and tangy.

Steamed sea bass with ginger, green onions, and light soy sauce.

Simply grilled sea bass to appreciate the flavor of the fish.

Preparation of preserved or marinated fish, with a strong flavor.

Kaeng Jued. A clear, mild soup with tofu, minced pork, and vermicelli.

Leng Saap. Spicy and sour soup made with simmered pork bones, served with plenty of chili and herbs.

Large portion of Tom Yum soup with prawns, served in a pot.

Kaeng Som. Sour and spicy orange curry, without coconut milk, with fish and vegetables.

Seafood hot pot (Po Tak) in a clear spicy and lemony broth with holy basil.

Steamed Thai jasmine rice.

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

Simple fried noodles as a side dish.

Fried rice with eggs, peas, and pieces of ham or sausage.

White rice vermicelli cooked in water.

Stir-fried Chinese broccoli with garlic and oyster sauce. Crispy and flavorful.

Pak Boong Fai Daeng. Water spinach stir-fried over high heat with garlic, chili, and fermented bean paste.

Assortment of seasonal vegetables stir-fried in a wok.

Rice noodle soup with minced pork in a spicy broth.

Beef noodle soup, rich and dark broth.

Distinctive pink noodle soup, made with a fermented red tofu sauce. Slightly sweet and tangy taste.

Thai Suki Yaki. Vermicelli soup with seafood, vegetables, and a spicy fermented tofu sauce.

Thick and chewy rice noodle soup (udon style) in a flavorful broth.

Kanom Jeen Nam Ya. Rice vermicelli served with a fish curry in coconut milk.

Kanom Jeen Kaeng Khiao Wan. Rice vermicelli served with green chicken curry.

Classic stir-fried noodles with meat and soy sauce.

Shrimp stir-fried noodles.

Wide rice noodles sautéed with dark soy sauce, egg, and Chinese broccoli.

Pad See Ew with shrimp.

The national dish. Stir-fried rice noodles with egg, peanuts, tofu, and tamarind sauce.

Pad Thai served with shrimp.

Warm noodle salad with sautéed beef, spring rolls, raw vegetables, and peanuts.

Fluffy Thai omelette with shrimp served over rice.

Minced pork omelette served over rice.

Khao Pad. Thai-style fried rice with meat, egg, and vegetables.

Fried rice with seafood or crab meat.

Single dish: Ginger stir-fry served over rice.

Pad Kra Pao Rad Khao. The famous basil stir-fry served directly on rice.

Seafood stir-fry with basil over rice.

Spicy seafood stir-fry over rice.

Garlic and pepper stir-fry served over rice.

Seafood stir-fry with garlic and pepper over rice.

Cambodian/Vietnamese influenced dish. Marinated sautéed beef served with tomato or plain rice.

Khao Kha Moo (style). Five-spice simmered pork served with an egg.

Khao Moo Daeng. Rice served with slices of sweet red pork (Char Siu) and crispy pork.

Grilled pork slices on rice.

Grilled chicken on rice.

Selection of aperitif alcohols.

Refreshing sodas.

Sweet iced tea.

Natural sparkling water.

Original drink mixing sparkling water and salted plum syrup.

Sweet soy milk.

Various fruit juices.

Refreshing coconut water.

Still or sparkling mineral water.

Large bottle of mineral water.

Premium Thai blonde beer with a rich taste.

Mild and light Thai blonde lager beer.

International blonde beer.

Classic hot Asian tea.

Cha Yen. Sweet Thai red tea with condensed milk, served with ice. Characteristic orange color.

Cha Manao. Thai iced tea with lime.

Unsweetened iced black tea (O-Liang style).

Homemade iced tea served in a carafe.

Selection of hot or iced coffees.

Relaxing infusions.

Ruam Mit. Refreshing dessert with various colorful ingredients (water chestnuts, jelly) in iced coconut milk.

Sweet red bean dessert in a warm or cold coconut milk soup.

Khanom Mo Kaeng. Baked flan made with eggs, coconut milk, and palm sugar, often topped with crispy fried onions.

Bua Loy. Small colorful sticky rice balls served in warm, sweet coconut milk.

Steamed sticky rice balls, stuffed with mung bean or peanut paste and coated with shredded coconut.

Khao Lam. Sticky rice cooked with black beans and coconut milk.

Rich and creamy dessert combining sticky rice and durian sauce.

Refreshing fruits in syrup.

Kluay Buat Chi. Banana pieces cooked in sweet coconut milk.

Khao Niew Mamuang. Iconic dessert: coconut milk sticky rice served with sweet fresh mango.

Iced cup.

Matcha ice cream.

Classic iced dessert.

Chocolate ice truffle.