Sukhothai

Grilled marinated chicken skewers, a classic Thai street food dish. The meat is tender and juicy, with a slight smoky aroma. Served with a rich and creamy peanut sauce.

Grilled shrimp skewers, marinated with Thai spices. The shrimp are cooked to perfection, retaining their natural sweetness. Served with classic peanut sauce.

Whole shrimp wrapped in a crispy pastry and fried until golden brown. Similar to spring rolls but with a seafood filling. To be enjoyed by dipping in sweet and sour sauce.

Classic Thai spring rolls, fried and crispy. Filled with a mix of shredded vegetables and soy noodles. A light and vegetarian appetizer served with sweet sauce.

Fried meatballs made from shrimp and chicken paste. They have an elastic and flavorful texture, typical of Thai fish cakes. Excellent as a snack with sweet and sour sauce.

The most famous Thai soup, characterized by a spicy and sour broth. Fragrant with lemongrass, galangal, and kaffir lime leaves. Contains juicy shrimp and mushrooms.

A rich variant of Tom Yam soup, known as Poh Tak. It includes a mix of seafood and fish in a clear, spicy, and aromatic broth. Basil adds a fresh herbaceous note.

A clear and delicate soup, not spicy (often called 'sweet soup'). Contains transparent soy noodles, meat balls, and vegetables. A comforting and light dish.

Creamy soup based on coconut milk and chicken. The flavor is a perfect balance between sweet, sour, and salty, with the distinctive aroma of galangal. Less spicy than Tom Yam.

Thai version of Japanese sukiyaki, served as a soup with soy noodles and vegetables. The distinctive flavor comes from fermented red tofu sauce. Served hot with eggs and your choice of meat.

The seafood version of Thai Suki Yaki soup. Combines shrimp and squid with soy noodles in a broth flavored with red tofu sauce. Umami and slightly sweet taste.

Spicy and sour Thai seafood salad. Blanched seafood is dressed with lime juice, fish sauce, and fresh chili. Fresh, light, and very flavorful.

Salad of soy noodles (glass noodles) dressed with minced meat and vegetables. The dressing is sour and spicy, typical of 'Yam' salads. A refreshing dish with various textures.

The famous green papaya salad pounded in a mortar. Crispy, spicy, sour, and sweet, enriched with shrimp and toasted peanuts. An explosion of flavors typical of Northeast Thailand.

Minced meat salad (Larb) originating from Isan. Dressed with toasted rice powder, lime, chili, and abundant fresh herbs like mint. Intense and aromatic taste.

Similar to Lab but prepared with grilled meat slices instead of minced. 'Namtok' means 'waterfall', referring to the meat juices. Dressed with fresh herbs and spicy seasonings.

Crispy catfish salad fried until it becomes a crispy cloud. Served with a green mango sauce or a spicy sweet and sour dressing and cashews. A unique dish in texture.

Very fresh shrimp served raw, quickly marinated in fish sauce, lime, garlic, and lots of chili. A dish for lovers of spicy and raw food, very intense.

The famous Thai Green Curry. Quite spicy and sweet thanks to coconut milk. The color comes from fresh green chilies. Served with meat and Thai eggplant.

A rich, thick, and creamy red curry with a nutty flavor (often contains ground peanuts in the paste). Less brothy than other curries, with a strong kaffir lime aroma.

Seafood version of Panaeng curry. The thick and creamy coconut sauce perfectly coats the fish or shrimp. Slightly spicy and very aromatic.

A red curry similar to Panaeng but usually prepared specifically for fish or seafood. The sauce is rich in coconut milk and garnished with finely sliced kaffir lime leaves.

One of the most popular Thai dishes. Meat stir-fried in a pan (wok) with Thai holy basil (Kaprao), garlic, and chili. Savory and spicy taste, traditionally served with rice.

A dry curry from Southern Thailand. Minced meat stir-fried with spicy curry paste until dry and intensely flavorful. Very spicy, often served with fresh vegetables.

Beef stir-fried in oyster sauce. A non-spicy, flavorful, and umami dish with tender meat and crisp vegetables. Inspired by Chinese cuisine.

Chicken stir-fried with cashews. Chicken pieces are fried and then stir-fried with a sweet and savory sauce, toasted cashews, and vegetables. A balanced and crispy dish.

Thai-style fried chicken. The marinade with garlic, cilantro, and pepper makes the meat flavorful, while the coating is light and crispy. Served with sweet chili sauce.

Stir-fried meat with garlic and pepper. A simple but tasty dish, where the pungent aroma of fried garlic and white pepper dominates. Not spicy.

Thai-style sweet and sour dish. The sauce combines tomato, sugar, and vinegar, enriched with pieces of fresh pineapple, onion, and peppers. Colorful and balanced in taste.

Stir-fried with Thai chili paste (Nam Prik Pao). The sauce is sweet, savory, and slightly spicy, with notes of dried shrimp and soy oil. Very flavorful.

Stir-fried with fresh ginger. The meat is cooked with ginger julienne, wood ear mushrooms, and onions. An aromatic and warming dish with a fresh and pungent taste.

Stir-fried with fresh chilies. A simple dish that highlights the spiciness of fresh chilies and the sweetness of onions.

Meat stir-fried with red curry paste. Unlike curry with coconut milk, this is a drier stir-fry dish where the curry paste coats the meat. Very aromatic and spicy.

Seafood version of the sweet and sour dish. Shrimp or fish are usually battered and fried before being stir-fried in the sweet and sour sauce with pineapple and vegetables.

A very aromatic and spicy stir-fried dish, typical for seafood. It uses strong herbs like krachai (lesser galangal) and fresh green peppercorns. Explosive and fragrant.

Fish or shrimp stir-fried with cashews and sweet chili paste. A mix of sweet, savory, and spicy flavors with the crunch of nuts.

Seafood stir-fried with holy basil and chili. A great classic of Thai street food, spicy and aromatic.

Fish or shrimp with 'Three Flavors' (Sam Rod) taste: sweet, sour, and spicy. Usually, the fish is fried crispy and covered with a syrupy, spicy sauce based on tamarind and chili.

Stir-fried with Chinese celery (Kun Chai). The flavor of celery is very aromatic and pairs well with fish or shrimp in a light soy and ginger sauce.

Shrimp or squid stir-fried with garlic and pepper. Simple and flavorful, with a strong note of fried garlic.

Shrimp fried in batter or marinated and fried. Crispy outside and tender inside, served with sweet and sour dipping sauce.

A rich and creamy dish. Shrimp stir-fried with yellow curry powder, eggs, and milk (or coconut milk), creating a thick and velvety sauce. Very flavorful and not too spicy.

The Thai national dish. Rice noodles stir-fried in a wok with tamarind sauce, eggs, peanuts, and bean sprouts. A perfect balance of sweet, sour, and salty flavors.

Singapore-style noodles, stir-fried with yellow curry powder which gives color and spicy aroma. Includes vegetables and shrimp. Dry and flavorful.

Wide rice noodles stir-fried in dark soy sauce, which gives a sweet-salty taste and a caramelized color. Enriched with eggs and green vegetables like Chinese cabbage or broccoli.

Known as 'Drunken Noodles'. Spicy noodles stir-fried with basil, chili, and various vegetables. Flavorful and robust.

Seasonal mixed vegetables quickly stir-fried in a wok to keep them crisp. Dressed with a light soy and oyster sauce.

Stir-fried bean sprouts. A simple, crispy, and light side dish, flavored with spring onions and soy sauce.

Eggplant stir-fried until soft. Flavored with basil, garlic, and a touch of chili. A very aromatic vegetarian dish.

Classic Thai fried rice. Stir-fried with eggs, onion, and meat, seasoned with light soy sauce. A complete and universally loved dish.

Seafood fried rice. The rice grains absorb the flavor of the sea as they are stir-fried in the wok with shrimp and squid.

Vegetarian fried rice (with eggs) with curry. The rice takes on a beautiful yellow color and an aromatic flavor thanks to the curry powder. Enriched with peas for sweetness.

Pineapple fried rice. A spectacular and tasty dish that combines the saltiness of fried rice with the sweetness of pineapple and raisins. Fragrant with curry.

Simple steamed jasmine rice. The essential accompaniment to Thai curries and stir-fried dishes to balance intense flavors.

A warm coconut-based dessert baked in the oven. Often served directly in its shell or as a small cake, with a sweet and toasted flavor.

Soybean and chestnut dessert, baked. A combination of earthy and sweet flavors, with a soft texture.

Steamed sweet pumpkin, often served with coconut custard (Sangkaya Fak Thong). A delicate and natural traditional Thai dessert.

Steamed bananas, sometimes wrapped in banana leaves with glutinous rice (Khao Tom Mat) or simply served hot. Sweet and soft.

The most famous Thai dessert (Mango Sticky Rice). Sweet glutinous rice cooked in coconut milk, served with slices of fresh ripe mango. Sweet, creamy, and fruity.

Tapioca pearls served in a sweet soup of warm or cold coconut milk. The pearls are chewy and the coconut milk is sweet and slightly salty.

Fixed service charge per person.