Tong-Ming Thaï

Complete lunch set including a main course and a choice of starter, drink, or dessert. A balanced meal with Thai flavors.

Dinner set served in the early evening, including starter, main course, and drink or dessert. Ideal for discovering multiple dishes.

Children's menu including fried rice, small fried rolls, and a drink or ice cream. Mild flavors and adapted portions.

Supplement to add a drink, dessert, or ice cream to your set menu.

Thai blonde beer, light and refreshing. Pairs perfectly with spicy dishes.

Traditional dessert made of coconut milk sticky rice served with fresh mango. Sweet, creamy, and fragrant.

Selection of French wines, red, white, or rosé.

Mixed alcoholic drink, often fruity and refreshing.

Non-alcoholic cocktail with fruits and syrups.

Non-alcoholic drinks, sodas, or fruit juices.

Cocktail based on sparkling wine, bitters, and soda water. Bitter and refreshing.

Stir-fried rice noodles in a wok with chicken, eggs, peanuts, and tamarind sauce. Iconic sweet and sour flavor of Thai cuisine.

Stir-fried rice noodles in a wok with shrimp, eggs, peanuts, and tamarind sauce. A classic with sweet and sour flavors.

Vegetarian version of the famous Pad Thai, with rice noodles, vegetables, tofu, eggs, and peanuts in a tamarind sauce.

Chicken pieces stir-fried with crunchy cashew nuts and vegetables. A tasty and slightly sweet dish.

Stir-fried shrimp with roasted cashew nuts and vegetables. Crispy texture and mild flavors.

Thinly sliced beef stir-fried over high heat with Thai basil and chili. Very fragrant and usually spicy.

Chicken stir-fried with fresh Thai basil leaves and chili. A Thai street food classic, spicy and aromatic.

Stir-fried shrimp in a wok with fragrant Thai basil and spices.

Shrimp stir-fried with garlic and chili. Intense and spicy flavors.

Traditional crispy dish (Mee Krob) made from fried rice vermicelli, coated in a sweet and sour sauce, served with shrimp.

Shrimp coated in batter and fried until golden. Crispy on the outside and tender on the inside.

Assortment of fried items including various spring rolls and samosas. Ideal for discovering different crispy flavors as an appetizer.

Tasting platter combining freshness and steamed dishes. Includes typical spicy Thai salads and soft dim sum dumplings.

Culinary experience inspired by Bangkok street food. Combines fragrant grilled chicken, creamy coconut rice, and fresh papaya salad.

Pork simmered in a red curry sauce with coconut milk and bamboo shoots. Moderately spicy and rich in flavor.

Shrimp cooked in a red curry paste with coconut milk. A balance between the sweetness of coconut and the spiciness of the curry.

Vegetable and cashew nut mix cooked in a creamy curry sauce. A rich vegetarian option.

Beef in a green curry made with fresh green chilies, Thai basil, and coconut milk. Generally the spiciest of Thai curries.

Squid cooked in a spicy green curry sauce flavored with coconut milk.

Tender chicken in a creamy and spicy green curry broth, flavored with Thai herbs.

Soup or dish (Tom Kha) based on coconut milk, galangal, and lemongrass. Mild, tangy, and creamy flavor, not very spicy.

Shrimp served in a creamy coconut milk sauce, flavored with herbs.

Tofu cubes simmered in aromatic coconut milk. A mild and comforting vegetarian dish.

Famous Tom Yum soup, clear, spicy, and sour, flavored with lemongrass, galangal, and kaffir lime leaves.

Tom Kha soup, rich and creamy thanks to coconut milk, with a hint of citrusy acidity.

Clear broth garnished with shrimp-filled wontons (dumplings). A light and flavorful soup.

Fried spring rolls filled with shrimp and vermicelli. Crispy and golden, served with a dipping sauce.

Crispy fried spring rolls filled with chicken and vegetables.

Fried spring rolls filled exclusively with vegetables and vermicelli.

Fried pastry triangles filled with a spicy vegetable and curry mixture.

Spicy Thai salad (Yum) with squid, seasoned with lime juice, chili, and fresh herbs.

Som Tam: shredded green papaya, pounded with chili, garlic, tomato, and green beans. Very fresh, sour, and spicy flavor.

Fresh salad with sliced chicken, strongly flavored with lemongrass and herbs.

Grilled beef slices mixed with a spicy Thai dressing, cucumbers, and tomatoes. A classic (Yam Nua).

Steamed dim sum dumplings filled with shrimp. Thin wrapper and tender filling.

Steamed dumplings filled with seasoned minced pork.

Steamed vegetarian dim sum.

Steamed Thai jasmine rice. Long grain and naturally fragrant.

Traditional sticky rice from Northern Thailand, served in a small bamboo basket. Often eaten with fingers.

Wok-fried rice with various vegetables and soy sauce.

Fried rice with shrimp, eggs, and small vegetables. A complete and tasty dish.

Stir-fried noodles with vegetables, no meat.

Green vegetable (Morning Glory) quickly stir-fried over high heat with garlic, chili, and soy sauce. Crispy and very tasty.

Plain rice vermicelli, often served to accompany curries.

Rice cooked with coconut milk, offering a rich and slightly sweet flavor.

Dish served sizzling on a cast-iron plate. Stir-fried with fresh aromatic herbs like green pepper and kaffir lime leaves. Spectacular and very fragrant.

A complete and healthy bowl made with fermented rice vermicelli (Khanom Jeen), fresh vegetables, pickles, and crispy spring rolls.

The classic Pad Kaprao: minced meat stir-fried with holy basil and chili, served with rice and a crispy-edged fried egg.

Chicken marinated in lemongrass and then grilled (Gai Yang), served with jasmine rice. Tender and aromatic.