Royal de Bangkok

Rich and creamy soup based on coconut milk and monkfish. Mild flavor with a hint of spice. To be enjoyed hot.

Clear and fragrant lemongrass broth with pieces of monkfish. Tangy and spicy taste. Refreshing and light.

Traditional Thai soup (Tom Ka Gai) with chicken and lemongrass. Fresh citrus and herb aromas.

Spicy lemongrass broth filled with shrimp dumplings. A mix of tender textures and flavorful broth.

Hearty meal soup with assorted seafood and vermicelli. Broth rich in Thai flavors, spicy and sweet-sour.

Large bowl of clear broth served with eight shrimp dumplings. A comforting and nourishing dish.

Simmered pork ribs served in a pot with a spicy coconut sauce with fresh green peppercorns.

Beef sautéed with Chinese spices (five-spice powder) served sizzling on a hot plate.

Spicy beef with fresh green pepper and basil, served on a hot plate.

Duck breast slices seared with fresh pepper and basil.

Fish skewers marinated in five spices and grilled.

Monkfish fillet served on a hot plate with a peppery and aromatic sauce.

Original combination of sautéed shrimp with fresh kiwi pieces.

Mixed seafood sautéed with pineapple for a sweet and savory flavor.

Assorted seafood with Thai spices, served on a hot plate.

Whole fish cooked healthily by steaming, preserving its delicate flavor.

Sea bream served with a spicy basil sauce.

Duck skewers marinated in Asian spices and grilled.

Crispy fried chicken coated in a sweet and tangy orange sauce.

Crispy fried chicken served with a refreshing lemon sauce.

Steamed salmon with a creamy coconut and green peppercorn sauce.

Seafood served sizzling in a peppery coconut sauce.

Chef's specialty: beef sautéed with a spicy satay and coconut sauce.

Thai-style fried rice with sweet and savory local sausage and shrimp.

The famous Pad Thai: stir-fried rice noodles with shrimp, eggs, peanuts, and tamarind sauce.

Fried rice with crab meat. Delicate seafood flavor.

Exotic fried rice with pineapple, crab, and shrimp.

Rice dish with a crispy texture, served with a spicy sauce.

Sticky rice, a traditional accompaniment to dishes from Northern Thailand.

Steamed jasmine white rice.

Fried rice with eggs, peas, and shrimp (no ham version).

Wok-sautéed noodles with chicken pieces and vegetables.

Simple sautéed noodles with soy sauce.

Wok-sautéed mixed seasonal vegetables.

Crispy broccoli sautéed with garlic or soy sauce.

Assorted seafood in satay sauce, served hot on a plate.

Large prawns served with a spicy sauce on a hot plate.

Giant shrimp fried and seasoned with salt and pepper.

Fried pork ribs seasoned simply with salt and pepper.

Pork ribs coated in a sweet and sour sauce.

Lunch menu including an appetizer, a main course, and a dessert. Thai cuisine.

Lunch menu focused on dim sum (steamed dumplings), served with rice and dessert.

Alternative version of the Thai lunch menu.

Economical lunch menu with a main dish, rice, and dessert or coffee.

More elaborate menu available most evenings and lunchtimes.