chez lom

A varied tasting platter including several classics: spring rolls, skewers, and fritters. Ideal for sharing and discovering different flavors as an appetizer. Served fried and grilled.

Fried and crispy spring rolls, stuffed with a vegetable mixture. A classic vegetarian appetizer served golden.

Crispy fried rolls stuffed with minced chicken and aromatics. Fried until golden brown.

Shrimp wrapped in phyllo dough and fried. Crispy on the outside and tender on the inside.

Minced shrimp patties mixed with Thai herbs, then fried. A tender and flavorful texture.

Chicken skewers marinated in coconut milk and curry, then grilled. The meat is tender and fragrant.

Small crispy pastry purses filled with a savory chicken and shrimp mixture. Called 'golden purses' in Thai.

Marinated and dried beef strips, flavored with lemongrass, then fried. A slightly chewy and rich in taste texture, similar to jerky.

Traditional sausage from northeastern Thailand (Isan), fermented for a unique tangy flavor. Made from pork and rice.

Chicken wings marinated in fish sauce then fried. Simple, salty, and crispy.

Fried triangular pastries with a thin and crispy batter, filled with a mixture of chicken and vegetables in curry.

The famous spicy and sour Thai soup with shrimp. Generously flavored with lemongrass, galangal, and kaffir lime leaves.

A chicken or tofu version of Tom Yam soup. A clear, spicy, and tangy broth with Thai herbs.

A mild and creamy soup based on coconut milk and galangal, served with shrimp. Less spicy than Tom Yam, with rich and aromatic notes.

Classic coconut milk soup (Tom Kha) with chicken or tofu. The taste is mild, creamy, and slightly tangy due to the lime juice.

Very spicy shrimp salad, seasoned with fish sauce, lime, garlic, and chili. Traditionally served raw for freshness.

Glass noodle salad (angel hair) with minced pork and Vietnamese sausage. Fresh, tangy, and spicy.

Seafood mix (shrimp, squid, mussels) seasoned with a spicy and lemony sauce, with onions and fresh herbs.

Minced meat salad (Laab) with beef, flavored with mint, cilantro, toasted rice powder, and chili. Can be served raw like tartare or cooked.

Traditional minced chicken salad, seasoned with lime juice, chili, and fresh herbs. Served warm.

Minced pork laab. A very fragrant salad with sour, salty, and spicy notes, and the crunch of toasted rice powder.

Iconic salad of shredded green papaya, pounded with garlic, chili, tomatoes, green beans, and peanuts. Very fresh and crunchy.

Stir-fried duck with holy basil (Kapao). A dish rich in flavor, combining the strong taste of duck with the spiciness of chili and the aroma of basil.

Beef stir-fried with chili and Thai basil. A Thai street food classic, very aromatic and spicy.

Seafood (shrimp or squid of your choice) quickly stir-fried in a wok with holy basil, garlic, and chili.

Minced chicken stir-fried with Thai basil and chilies. A must-have dish, simple but explosive in flavor.

Minced or sliced pork stir-fried with holy basil. Flavorful, spicy, and aromatic.

Large prawns (gambas) stir-fried with a generous amount of garlic and pepper. A non-spicy but very flavorful dish.

Chicken stir-fried with garlic and white pepper. A pronounced umami flavor, often served with fresh cilantro.

Pork slices stir-fried with fried garlic and pepper. A comforting and savory dish.

Chicken stir-fried with crunchy cashews, vegetables, and dried chilies. A mix of textures and sweet and savory flavors.

Thai green curry with beef. A curry based on fresh green chilies, coconut milk, Thai eggplants, and basil. Spicy and slightly sweet.

Prawns served in a creamy green curry sauce flavored with coconut milk.

Seafood stir-fried with a powdered yellow curry sauce, eggs, and milk, creating a rich and creamy sauce.

Classic green curry prepared with chicken or smoked tofu. The sauce is aromatic and spicy.

Roast duck red curry. The richness of the duck is balanced by the acidity and sweetness of pineapple and tomatoes.

Beef Panang Curry. A thicker, richer, and milder red curry, flavored with kaffir lime leaves and peanuts.

Creamy Panang Curry served with seafood. The sauce is reduced and very fragrant.

Chicken or tofu version of Panang curry. A mild and creamy red curry sauce with a pronounced coconut flavor.

Pork Panang Curry. Tender pork simmered in a thick and aromatic curry sauce.

Seasonal vegetables stir-fried in a wok to remain crisp, served with your choice of meat, seafood, or tofu in a light sauce.

The Thai national dish. Rice noodles stir-fried with shrimp in a sweet and sour tamarind sauce, served with peanuts, egg, and bean sprouts.

Chicken or tofu version of Pad Thai. An iconic sweet and savory stir-fried dish with rice noodles.

Wide rice noodles stir-fried in black soy sauce (Pad See Ew). A slightly caramelized and savory taste, served with green vegetables.

Stir-fried spaghetti 'Drunken Noodles' style. Very spicy, with fresh green peppercorns and basil.

Classic Thai fried rice with vegetables and your choice of meat, topped with a fried egg.

Steamed Thai jasmine white rice. Tender and aromatic.

Traditional sticky rice steamed in a bamboo basket. Often eaten with fingers as an accompaniment to grilled dishes or salads.

Simple stir-fried rice noodles, served as a side dish.

Assortment of fresh vegetables quickly stir-fried in a wok to remain crisp.

A warm and comforting dessert. Bananas cooked in sweet and slightly salty coconut milk.

Chia seed pudding with coconut milk, served with mango.

A reinterpretation of tiramisu with Thai flavors, likely mango, Thai tea, or coconut.

Mango Sticky Rice. The most famous Thai dessert: sweet sticky rice with coconut milk served with ripe fresh mango.

Slices of fresh, sweet, and juicy mango.

Short and strong coffee.

Decaffeinated coffee.

Hot tea, plain or jasmine flavored.