15 Baht

Fried spring rolls stuffed with chicken and small vegetables. The texture is crispy on the outside and tender on the inside. To be enjoyed dipped in nuoc-mâm or sweet and sour sauce, often accompanied by lettuce and mint leaves.

Fried imperial rolls stuffed with shrimp. Crispy and golden, they offer a delicate marine flavor. Served hot, usually with a dipping sauce.

Thai coconut milk soup infused with galangal and lemongrass. It is creamy, sweet with a hint of citrusy acidity. Enjoyed as a comforting soup at the start of a meal.

Spicy and sour soup, iconic to Thailand, flavored with lemongrass, kaffir lime leaves, and chili. The broth is clear but powerful in taste. To be savored hot to stimulate the appetite.

Fresh salad mixing juicy pineapple chunks with herbs and a protein. The taste is a refreshing sweet and savory balance. Perfect as a light starter.

Famous Thai salad (Som Tum) made from shredded green papaya, seasoned with lime, chili, and fish sauce. Very crunchy texture and explosive flavors (sour, spicy, salty). Traditionally eaten with sticky rice.

Salad of grilled or sautéed beef slices, mixed with fresh herbs, onion, and a lime and chili dressing. It's a flavorful, fresh, and spicy dish.

Chicken skewers marinated in yellow spices (turmeric) and grilled. The meat is tender and fragrant, served with a creamy peanut sauce. A classic of Southeast Asian street food.

Chicken stir-fried with Thai basil, chilies, and garlic. A very aromatic dish with a peppery and anise-like note from the basil. Eaten with white rice.

Thinly sliced beef stir-fried in a wok with fresh Thai basil. Intense and spicy flavors. Ideal for those who love fragrant dishes.

Shrimp quickly sautéed with Thai basil and spices. The shrimp remain juicy and absorb the herbal aromas.

Tender beef sautéed with plenty of caramelized onions. A savory and slightly sweet dish thanks to the onions. Simple and comforting with rice.

Sautéed chicken pieces with onions. The meat is juicy and the sauce is flavorful. A mild dish suitable for everyone.

Thai curry made with green chili paste, coconut milk, and vegetables (bamboo, Thai eggplant). It is generally the spiciest of the curries, but softened by the coconut milk.

Curry made with dried red chili paste and coconut milk. It is rich, creamy, and moderately spicy. Served hot with jasmine rice.

Vietnamese-inspired dish of marinated and cubed sautéed meat (shaking beef), served with often tomato-based or garlic-sautéed rice. Flavorful and hearty.

The national dish of Thailand: rice noodles stir-fried in a wok with eggs, tofu, bean sprouts, and a sweet and sour tamarind sauce. Garnished with crushed peanuts and a lime wedge.

Noodles stir-fried with vegetables and meat in a savory soy sauce. A simple, flavorful, and filling dish.

Jasmine rice stir-fried in a wok with eggs, vegetables, and your choice of meat. The grains are separated and lightly toasted. An Asian cuisine classic.

Original fried rice with pineapple chunks, shrimp, and sometimes cashews. The pineapple adds a sweet and exotic touch that pairs well with the savory rice.

Vietnamese salad composed of cold rice vermicelli, hot sautéed meat, raw vegetables, herbs, and chopped spring rolls. Drizzled with nuoc-mâm sauce. A complete, fresh, and contrasting dish.

Steamed jasmine rice, white and fragrant. An ideal neutral accompaniment for saucy dishes.

Sticky rice, typical of northern Thailand and Laos. Traditionally eaten with fingers by making small balls.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crisp.

Traditional dessert (Khanom Mor Kaeng) made from eggs, coconut milk, and palm sugar. Dense and creamy texture, sweet and caramelized flavor.

Tapioca pearls cooked in sweet, hot coconut milk, served with fruit pieces. A sweet and comforting dessert.

The famous Mango Sticky Rice. Sweet sticky rice topped with coconut milk, served with fresh mango slices. A sweet and exotic delight.

Fresh pineapple chunks. Simple, juicy, and refreshing to end the meal.