Butte aux Thaï

Fried spring rolls filled with minced chicken and spices. A crispy and golden appetizer, served in fours.

Crispy fried rolls stuffed with shrimp. Light and crunchy texture, ideal for starting the meal.

Vegetarian version of classic spring rolls, stuffed with a mixture of vegetables. Crispy on the outside and melting on the inside.

Spring rolls filled with taro, a tuber with a sweet flavor close to sweet potato. A particularly crispy texture.

Artisanal pork sausages flavored with lemongrass and Thai herbs. Savory and aromatic taste.

Traditional Thai salad (Som Tam) made with crunchy shredded green papaya. Refreshing spicy, sour, and sweet dressing.

Salad with thinly sliced, lightly seared quality beef (Charolais). Seasoned with fresh herbs and shallots for a vibrant taste.

Fruity and savory salad combining the sweetness of Thai mango with shrimp. Enhanced by fresh aromatic herbs.

Spicy salad with medium-rare beef (Yam Nua), served with crunchy vegetables and herbs. Citrusy and spicy flavors.

Refreshing minced chicken salad (Larb Gai), mixed with lime juice, chili, and fresh herbs.

Spicy seafood salad (shrimp, scallops, squid). Typical Thai seasoning with lemongrass and lime.

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

Shrimp Tom Kha Gai soup. Mild and creamy coconut milk broth, infused with galangal and lemongrass.

Classic Tom Kha Gai soup. A rich and aromatic coconut milk broth with tender chicken pieces.

Rich soup based on red curry paste and coconut milk. Spicy and complex flavor, served with bamboo shoots.

Green curry soup, generally spicier and more herbaceous than red. Contains coconut milk and Thai eggplants.

Whole sea bream fried until crispy. Usually served with an herbal or spicy sauce.

Grilled salmon fillet topped with Thai curry sauce (often Chu Chee). Rich and spicy.

Mixed stir-fry of shrimp and scallops. Flavored with Thai basil and chili.

Shrimp simmered in red curry sauce and coconut milk. Served here with sticky rice.

Dry-sautéed shrimp with a simple yet flavorful mix of salt, pepper (likely Kampot), and chili.

Frog legs prepared in Asian style, sautéed with salt, pepper, and basil for an aromatic flavor.

Beef skewers marinated in Thai flavors (lemongrass) then grilled. Tender and smoky.

Classic Satay chicken skewers, grilled and served with peanut sauce.

Pork skewers marinated in a savory oyster and cilantro sauce (Moo Ping).

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

Wide rice noodles stir-fried (Pad See Ew) in a caramelized dark soy sauce, with egg and vegetables (often Chinese broccoli).

Cambodian or Chinese-influenced dish using short rice noodles resembling macaroni, stir-fried in a wok.

Classic fried rice (Khao Pad) with chicken and shrimp. Flavored with fresh and seed cilantro.

Luxurious fried rice with crab meat and shrimp. A flavorful specialty often associated with the Kampot region.

Pineapple and yellow curry fried rice (Khao Pad Sapparod). A sweet and savory mix with pineapple chunks, chicken, and shrimp.

Thai version of Vietnamese Bo Bun. Cold rice vermicelli salad with hot sautéed beef, raw vegetables, herbs, and chopped spring rolls.

Vegetarian version of Bo Bun, replacing meat with fried tofu, samosas, and vegetable spring rolls.

Seafood version of Bo Bun, with sautéed shrimp and seafood spring rolls on a bed of vermicelli.

Caramel Pork (Thit Kho), a braised dish where pork belly becomes tender in a sweet and savory sauce.