Thaï Yim 2

Fried spring rolls, crispy and golden. Filled with a savory vegetable or meat filling. Usually served with a sweet and sour sauce for dipping.

Fried crispy dumplings filled with minced shrimp. The dough is fried until golden. A classic appetizer to dip in plum or sweet and sour sauce.

Marinated meat skewers in curry and coconut milk, grilled over charcoal. Served with a creamy peanut sauce. Often accompanied by a vinegar and cucumber condiment.

Traditional sausage from Northeast Thailand (Isan) made from pork and fermented rice. It has a unique, slightly sour flavor. Served with fresh ginger, chili, and cabbage.

Marinated five-spice pork intestines fried. Crispy on the outside and tender on the inside. Often enjoyed with a sweet or spicy soy sauce.

Marinated and grilled pork belly slices. The meat is juicy with crispy skin. Served with a 'Jaew' sauce made from tamarind, dried chili, and roasted rice.

Spicy fish cakes with red curry paste and kaffir lime leaves. Firm and elastic texture. Served with a cucumber and peanut sauce.

Marinated and sun-dried beef strips before being fried. Texture close to jerky but more tender. A flavorful side dish often served with sticky rice.

Thai-style fried chicken pieces, marinated in garlic and pepper. The skin is very crispy and the meat is juicy. Often garnished with crispy fried garlic.

The famous sweet and sour spicy Thai soup. Broth flavored with fresh herbs (lemongrass, galangal, kaffir lime leaves) with shrimp. A perfect balance of vibrant flavors.

Creamy coconut milk and galangal soup. Milder than Tom Yum, with a rich, creamy flavor and a hint of acidity. Contains tender chicken and mushrooms.

Noodle soup with a rich, dark broth, thickened with a little blood ('boat noodle' style). Intense flavor of spices and herbs. Served with meat, meatballs, and vegetables.

Noodle soup version of Tom Yum, with crushed peanuts. Sour, spicy, and sweet flavors. A complete and comforting dish.

Clear and light soup served with shrimp wontons and crispy pork. Flavorful and mild broth. Often garnished with green onions and fried garlic.

Noodle soup with a distinctive pink color given by a red fermented tofu sauce. Unique slightly sweet and vinegary flavor. Garnished with seafood and water spinach.

The classic green papaya salad, pounded with garlic, chili, tomato, and peanuts. Balanced dressing between sweet, sour, and salty. Fresh and crunchy.

Intense version of papaya salad (Isan/Lao style), seasoned with fermented fish sauce (pla ra) and salted crabs. Very strong, salty, and umami flavor.

Large tasting platter centered around papaya salad. Accompanied by various garnishes such as noodles, meat, and vegetables to mix flavors. Ideal for sharing.

Minced meat salad (duck) seasoned with roasted rice powder, chili, mint, and lime juice. A fragrant and spicy dish originating from Laos and Isan.

Salad made of fried and crumbled rice balls, mixed with fermented pork, peanuts, and herbs. Unique crispy texture and tangy flavor.

Glass noodle salad with seafood. Lively and spicy dressing with lime and chili. Light and refreshing.

Blanched shrimp salad seasoned with chili paste (Nam Prik Pao), lemongrass, and herbs. Complex flavor combining sweet, spicy, and herbaceous notes.

Steamed Thai jasmine rice. Long and fragrant grain, standard accompaniment to dishes.

Traditional sticky rice served in a small basket. Eaten with fingers by forming small balls, ideal with grilled meats and salads (Som Tam).

Rice cooked with garlic and ginger for added flavor. Aromatic and savory.

Crispy duck slices coated in a sweet and sour tamarind sauce. Garnished with fried shallots and dried chilies.

Marinated and grilled beef entrecôte, served sliced. Accompanied by a spicy and tangy 'Nam Jim Jaew' sauce. The name suggests the meat is so good it would make a tiger cry.

Thai red curry based on coconut milk and dried red chili paste. Moderately spicy and aromatic. Cooked with vegetables and basil.

The famous green curry, made with fresh green chilies that give it its color and spiciness. Sweeter and creamier than red, very fragrant.

Panang style curry, richer, thicker, and milder than standard red curry. Dominant flavor of peanut and kaffir lime.

Stir-fried wok dish with Thai basil leaves (Horapa) and vegetables. Flavorful oyster and soy sauce. Slightly spicy.

Crispy pork stir-fried with red curry paste (Prik Kaeng). Intense and spicy flavor, enhanced with crunchy green beans.

Stir-fried with roasted cashew nuts. The sauce is slightly sweet and coating. Mix of crunchy and tender textures with various vegetables.

Shrimp simply stir-fried with plenty of garlic and white pepper. Aromatic and spicy flavor, often served on a bed of vegetables or salad.

Crispy green vegetables (Kailan) stir-fried in a wok over high heat with crispy pork. Flavorful garlic and oyster sauce. A street food classic.

Water spinach (Morning Glory) quickly stir-fried with garlic, chili, and soy paste. Accompanied by crispy pork. Crunchy texture and savory-spicy taste.

Whole fried fish topped with a thick, rich coconut milk red curry sauce (Chu Chee). Flavored with finely shredded kaffir lime leaves.

Whole fried fish topped with a fresh herb and green mango salad. An explosive mix of crispy textures and fresh, tangy, and spicy flavors.

Classic Thai fried rice. Cooked in a wok with egg, onions, and vegetables. Light and savory seasoning. Served with lime and cucumber.

The most famous Thai noodle dish. Rice noodles stir-fried in a sweet and sour tamarind sauce, with egg, tofu, and crushed peanuts.

Wide flat rice noodles stir-fried in dark soy sauce. Rich and slightly sweet taste ('wok hei'). Served with crispy green vegetables like Chinese broccoli.

Complete bowl with cold rice noodles, hot stir-fried beef, raw vegetables and spring rolls. Drizzled with a prepared nuoc mam sauce. Fresh and hearty.

Fried chicken served on oily rice cooked in chicken broth. Accompanied by a special sauce and a bowl of clear broth. Thai version of Hainanese chicken rice (fried version).

Complex traditional dish. Fried rice with shrimp paste (Kapi), served with various accompaniments: sweet pork, sliced omelet, green mango, onions, and chilies. To be mixed before eating.

Fried rice with Tom Yum flavors. Chili paste, lemongrass, and herbs are stir-fried with rice and shrimp. Spicy and aromatic.

The most popular street dish (Pad Kra Pao). Minced meat stir-fried with plenty of holy (or Thai) basil, garlic and chili. Very fragrant and spicy.

Aniseed pastis, a classic French aperitif. Served with fresh water.

Fresh mint liqueur.

Red Italian vermouth, sweet and aromatic.

Selection of international whiskies.

Traditional French aperitif cocktail made with white wine and cassis cream.

House signature cocktail, blending fruity and exotic flavors.

Premium Thai lager beer. Rich and refreshing taste, perfect with spicy dishes.

Non-alcoholic ginger soda. Spicy and sweet flavor.

Classic cola soda.

Sugar-free cola soda.

Orange soda with orange pulp.

Bottle of still mineral water.

Bottle of sparkling mineral water.

Refreshing coconut water, sometimes with pieces of coconut flesh.

Fruit juice blending the sweetness of mango and the tartness of passion fruit.

Exotic fruit juice with dragon fruit and guava.

Pitcher of light tea.

Pitcher of light tea flavored with lime.

Thai dessert (Bua Loy) consisting of small, soft taro dough balls served in hot, sweet coconut milk.

The famous Mango Sticky Rice. Sweet sticky rice topped with coconut milk and served with slices of fresh ripe mango.

Refreshing dessert (Tub Tim Krob) with water chestnuts coated in red tapioca, served in iced coconut milk.

Portion of fresh, ripe, and sweet mango.

Flan made from eggs, palm sugar, and coconut milk (Morgeng). Dense texture and caramelized flavor, often garnished with fried shallots.

Hot tea served in a teapot. Selection of classic teas or Thai infusions.

The famous Thai iced tea, orange and sweet. Made from strongly brewed black tea and spices, served with condensed milk or lemon.

Espresso or decaffeinated coffee.

Double espresso.

Espresso with a drop of milk.

Thai-style iced coffee, strong and sweet, mixed with condensed milk.