Chantana Cuisine Thailandaise

Crispy fried spring rolls filled with minced chicken and vegetables. Served golden with a nuoc mam dipping sauce.

Vegetarian version of crispy spring rolls, filled with a mix of shredded vegetables and vermicelli. Crispy and light texture.

Traditional fried spring rolls filled with seasoned minced pork. A crispy and flavorful starter, to be enjoyed hot.

Fried spring rolls filled with shrimp. The seafood filling offers a sweet and oceanic flavor beneath the crispy wrapper.

Small fried dumplings filled with shrimp. Very crispy on the outside and tender on the inside.

Tod Mun Pla, fish cakes mixed with red curry paste and herbs, then fried. Soft and chewy texture, spicy flavor.

Lightly breaded chicken pieces, fried until golden brown. Simple and effective.

Gai Hor Bai Toey, marinated chicken pieces wrapped in fragrant pandan leaves before being fried. The leaf infuses a sweet herbaceous flavor.

Marinated and grilled chicken skewers with turmeric. Served with a creamy peanut sauce (Satay). Mild and fragrant taste.

Tom Yum Goong, the famous spicy and sour Thai soup with shrimp. Fragrant with lemongrass, galangal, and lime leaves.

Spicy and fragrant Tom Yum soup, prepared with chicken or vegetables of your choice. A clear broth full of herbaceous flavors.

Tom Kha Goong, a mild and creamy soup based on coconut milk, infused with galangal and topped with shrimp. Less spicy than Tom Yum.

Tom Kha Kai, a creamy coconut milk soup with chicken (or vegetables). The perfect blend of coconut sweetness and lime acidity.

Som Tum Thai, a crunchy shredded green papaya salad, seasoned with lime, chili, fish sauce, and peanuts. Fresh and spicy.

Som Tum Lao, a stronger version of papaya salad with fermented fish paste (Pla Ra) and salted crab. Intense umami flavor and very aromatic.

Raw salmon diced and marinated with fresh Thai herbs (lemongrass, mint, cilantro) and a spicy vinaigrette. A fresh fusion.

Yam Woon Sen, glass noodle (soybean) salad served warm with shrimp, herbs, onion, and a spicy-sour dressing.

Larb Gai, cooked minced chicken salad, mixed with roasted rice powder, mint, chili, and lime. An iconic dish from the Northeast.

Larb Ped, a variation of Larb made with minced duck. Duck meat provides a richer flavor that pairs well with Thai spices.

Grilled minced beef salad, seasoned Laarb style with fresh herbs, chili, and ground roasted rice. Flavorful and textured.

Nam Khao, a Laotian salad of fried and crumbled rice balls, mixed with fermented pork (Naem), peanuts, and herbs. A unique blend of textures.

Whole crispy fried fish, served with a fresh and tangy green mango salad, sprinkled with peanuts. A festive and colorful dish.

Whole fried sea bream covered in a creamy red curry sauce with coconut milk (Chu Chee). Rich and aromatic.

House specialty. Whole fried fish seasoned with a mix of spicy and salty spices.

Crying Tiger, marinated and grilled beef steak, sliced. Served with a spicy 'Nam Jim Jaew' sauce made from tamarind and dried chili.

Fried duck breast or pieces served with a sweet and sour tamarind sauce. A perfect balance between the richness of the duck and the acidity of the sauce.

Large fried prawns (gambas) topped with a creamy, sweet, and sour tamarind sauce.

Pork pieces simmered for a long time in a salty caramel and spice sauce. The meat is tender and the sauce is syrupy.

Steamed salmon fillet to keep it tender, served with a red curry coconut milk sauce.

Pad Kra Pao, a very popular stir-fry with Thai holy basil, chili, and garlic. Very fragrant and spicy.

Shrimp or beef version of the famous Pad Kra Pao. Spicy stir-fry with Thai basil.

Pad Kratiem Prik Thai, a simple yet flavorful stir-fry with plenty of garlic and white/black pepper.

Shrimp or beef stir-fried with a generous garlic and pepper sauce.

Pad Prik King, a dry red curry stir-fry with crunchy green beans and kaffir lime leaf.

Shrimp or beef version of Pad Prik King, stir-fried with red curry and green beans.

Gai Pad Med Mamuang, chicken stir-fry with crunchy cashews, vegetables, and mild dried chilies.

Shrimp stir-fried with roasted cashews, onions, and bell peppers in a savory sauce.

Pad Pak Ruam, a mix of seasonal vegetables stir-fried in a wok with a light garlic and soy sauce.

Kana Nam Man Hoi, crunchy Chinese broccoli (Cailan) stems and leaves stir-fried in oyster sauce.

Pad Pak Boong, water spinach (Morning Glory) stir-fried over high heat with garlic, chili, and fermented soy sauce.

Kaeng Phed, red curry with coconut milk and beef. A classic, moderately spicy and fragrant curry.

Creamy red chicken curry with coconut milk.

Rich red curry with meat or tofu and vegetables (Thai eggplant, bamboo). Full of flavor.

Red curry with shrimp or beef, served with Thai vegetables in a coconut sauce.

Kaeng Khiao Wan, green curry (the spiciest) with coconut milk, basil, and vegetables. Characteristic green color from green chilies.

Spicy and aromatic green curry with shrimp or beef, served with crunchy vegetables.

Steamed jasmine white rice. The perfect accompaniment to curries and saucy dishes.

Khao Niew, sticky rice traditionally served in a small wicker basket. Eaten with fingers by making small balls.

Pad Thai, the national dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, eggs, peanuts, and bean sprouts.

Pad Thai with shrimp or beef. Stir-fried noodles with tamarind sauce.

Pad See Ew, wide rice noodles stir-fried in sweet dark soy sauce with eggs and vegetables (Chinese broccoli).

Pad See Ew with shrimp or beef.

Stir-fried thin noodles (vermicelli) with soy sauce.

Khao Pad, fried rice in a wok with eggs, onions, and tomatoes. A comforting and flavorful dish.

Thai fried rice with shrimp or beef.

Khao Pad Sapparod, sweet and savory fried rice with pineapple chunks, shrimp, yellow curry, and cashews.

Tender beef cubes stir-fried, served with tomato fried rice. A variation of a popular Indochinese dish.

Kuay Teow Neua, a rich and fragrant beef noodle soup (cinnamon, star anise). Served with tender braised beef and meatballs.

Bo Bun, a salad of warm rice vermicelli, raw vegetables, stir-fried meat, and chopped spring rolls, dressed with nuoc mam sauce.

Bo Bun with shrimp or beef.

Lunch set menu offering a choice of starters, classic Thai dishes (curries, stir-fries), and desserts.