Chez Sommay

Crispy fried imperial rolls, served in fives. Stuffed with minced meat (pork or chicken) and vermicelli. To be enjoyed wrapped in lettuce leaves with mint.

Vegetarian fried spring rolls filled with taro, a tuber with a sweet flavor similar to sweet potato. Crispy on the outside and melting on the inside.

Traditional sausage from northeastern Thailand (Isan) made from fermented pork and rice. It offers a unique, slightly sour taste, rich in garlic.

Delicate steamed dumplings with translucent rice dough, filled with shrimp. Chewy texture and mild seafood flavor.

Spicy fish cakes with red curry paste and long beans, fried until golden. Typical elastic texture and spicy flavor.

Marinated and grilled meat skewers, served with a creamy and rich peanut sauce. A classic of Asian street food, savory and slightly sweet and salty.

Marinated beef strips, then dried before being fried. Firm texture and concentrated meat flavor, ideal for snacking.

Seafood coated in a light and crispy batter. Served golden and hot, often with a dipping sauce.

Pork sausage generously flavored with herbs, especially lemongrass and kaffir lime. A very aromatic and flavorful Laotian specialty.

Fresh rolls wrapped in rice paper, filled with crunchy vegetables, vermicelli, and fresh herbs. Light and refreshing, served unfried.

The famous Som Tam: shredded green papaya pounded with chili, garlic, tomato, and lime. An explosive mix of spicy, sour, and salty flavors.

Fragrant Thai salad where freshly minced lemongrass dominates. Mixed with your choice of protein and seasoned with a spicy and tangy vinaigrette.

A mix of fresh seafood seasoned with lemongrass, lime juice, and chilies. A light and very fragrant starter.

Traditional salad using the heart of the banana flower, with a crunchy and slightly astringent texture. Served with shrimp and a spicy sauce.

Larb is a minced meat salad (cooked or raw depending on choice) originating from Laos and Isan. Seasoned with toasted rice powder, mint, chili, and lime.

Nam Khao: a crispy salad made of crumbled fried rice balls, mixed with fermented pork (Nam), herbs, and peanuts. To be eaten wrapped in lettuce leaves.

Refreshing salad combining juicy pomelo with shrimp. A perfect balance of sweet, sour, and salty, often topped with fried shallots and coconut.

A large tasting platter to share, including a variety of house specialties. Ideal for discovering several flavors in one dish.

The most famous Thai dish: rice noodles stir-fried in a wok with eggs, peanuts, bean sprouts, and a sweet and sour tamarind sauce.

The shrimp version of the famous Phad Thai. Stir-fried rice noodles, peanuts, and tamarind sauce.

Probably Pad See Ew. Wide, flat rice noodles, stir-fried with dark soy sauce, green vegetables, and meat. Rich, caramelized flavor.

Rice vermicelli salad served warm or cold, topped with lemongrass-sautéed meat, crispy spring rolls, raw vegetables, and peanuts.

A version of Bobun topped with sautéed shrimp instead of meat, served on a bed of vermicelli and vegetables.

Egg noodles (yellow) stir-fried in a wok with vegetables and meat. A flavorful and hearty dish.

Fried or sautéed pork ribs with plenty of crispy garlic and pepper. Simple but very fragrant.

Indochinese specialty. Marinated sautéed beef served with rice (often tomato-based) and sometimes a fried egg. The meat is tender and the sauce is flavorful.

Stir-fried rice in a wok with eggs, vegetables, and meat. A simple and comforting dish.

Thai-style fried rice with fresh shrimp, eggs, and small vegetables.

Pork slowly simmered in a sweet and savory caramel sauce, often with hard-boiled eggs. The meat is tender and the sauce is syrupy.

The Pad Kra Pao: a very popular stir-fry with Thai basil and chili. Served with bamboo shoots for crunch. Very aromatic and often spicy.

Minced or sliced meat stir-fried with holy basil (Kra Pao) and bamboo shoots. A must-have dish from Thai street food.

Chicken stir-fried with crunchy cashews, vegetables, and sometimes dried chilies. The sauce is slightly sweet and savory.

A variation of the previous dish with shrimp. Cashews add a rich texture that complements seafood well.

Whole fish steamed in a lime, garlic, and chili broth (Pla Neung Manao). Fresh, tangy, and spicy taste.

Whole steamed fish topped with an aromatic soy sauce with ginger and green onions. A milder and more flavorful preparation.

Sea bream fried until crispy, covered with a sweet and spicy chili sauce (Pla Rad Prik).

Large shrimp coated in a thick and rich red curry (Choo Chee) with coconut milk, flavored with kaffir lime leaf.

Red curry and coconut milk fish mousse, steamed in a banana leaf. Puffy texture and complex flavors.

The "Weeping Tiger". Marinated and grilled beef sirloin, served sliced with a spicy dipping sauce based on tamarind and toasted rice powder (Nam Jim Jaew).

Pad Woon Sen: transparent vermicelli (soy or mung bean) stir-fried with eggs, vegetables, and meat. A light and flavorful dish.

Richly spiced stew, likely a curry or Massaman/Panang style stew, simmered until the meat is tender.

Classic stir-fry where the sweetness of caramelized onions complements the meat. Flavorful soy-based sauce.

Duck slices (often roasted beforehand) stir-fried with fresh Thai basil and chili. The rich flavor of duck pairs well with peppery herbs.

Crab stir-fried with fresh green peppercorns and chili. A very zesty and aromatic dish, typical of southern Thai cuisine.

Gaeng Keow Wan: green curry, known for its color and spiciness. Cooked with coconut milk, round Thai eggplants, and basil.

Shrimp version of the traditional green curry. Coconut milk softens the heat of the green chilies.

Gaeng Phed: red curry based on dried red chilies. Cooked with coconut milk and bamboo shoots for a crunchy texture.

A variation of red curry with shrimp. Rich, creamy, and moderately spicy.

White fish served in a creamy coconut milk and taro sauce. Taro provides a soft texture and a nutty flavor.

Frog legs simply sautéed with garlic and pepper. The meat is tender and delicate, similar to chicken.

Whole fried soft-shell crab (you eat it all!), seasoned with garlic and pepper. Crispy and flavorful.

Rad Na: wide rice noodles served in a thick, gelatinous brown sauce, like a "gravy", with seafood and Chinese vegetables.

Rice noodle soup in a clear, aromatic broth (star anise, cinnamon). Topped with slices of meat, meatballs, and fresh herbs.

Noodle soup with Tom Yam flavor: sour, spicy, and flavored with lemongrass and galangal. Topped with seafood.

Po Tak: a clear, spicy, and sour seafood soup with plenty of holy basil and grilled chilies. Refreshing and zesty.

Classic Tom Yam Kung. A sweet and sour, spicy shrimp soup, flavored with Thai herbs.

Tom Yam Gai. Clear chicken soup flavored with lemongrass, kaffir lime, and galangal. Less rich than curries, but very aromatic.

Tom Kha Kung. Mild and creamy coconut milk soup, infused with galangal (a cousin of ginger with lemony notes) and topped with shrimp.

Tom Kha Gai. The classic chicken version of the coconut-galangal soup. Creamy, mild, and slightly tangy.

Kaeng Jued Woon Sen. A clear and light soup (non-spicy) with glass noodles, Chinese cabbage, tofu, and minced chicken.

Steamed fragrant jasmine rice. The standard accompaniment for sauced dishes.

Sticky Rice served in a small basket. Traditionally eaten with fingers, making small balls to pick up food.

A mix of seasonal vegetables stir-fried in a wok with a little soy sauce and garlic. Simple and healthy.

Simply stir-fried noodles, without meat, ideal as a side dish or for children.