coco times restaurant thaïs

Pan-fried dumplings stuffed with minced chicken and aromatics. A golden and crispy dough encasing a tender filling. To be dipped in a soy-vinegar sauce.

Crispy fried dumplings stuffed with shrimp filling. The dough is thin and crunchy. Usually served with a sweet and sour sauce.

Fried imperial rolls stuffed with shrimp and vermicelli. Crispy on the outside. Often eaten wrapped in lettuce leaves with mint.

Vietnamese imperial rolls with chicken. Golden fried and flavorful filling. Served with nuoc-mâm sauce.

Crispy triangular fritters stuffed with spicy beef. Inspired by Indian cuisine but adapted to Asian style. Flaky texture and melting center.

Pork sausage flavored with lemongrass and Thai herbs. Aromatic and slightly tangy flavor. Grilled for a crispy exterior.

Marinated and grilled chicken pieces on a skewer (Satay). Often served with a creamy peanut sauce. Tender and slightly smoky.

Fresh rolls in rice paper, filled with vermicelli, shrimp, lettuce, and herbs. Not fried, fresh and light texture. Dipped in hoisin or nuoc-mâm sauce.

Crispy spring rolls filled with melted cheese. A melting and gourmet fusion mix. Appreciated for the contrast between crispy and creamy.

Famous spicy and sour Thai soup with shrimp. Broth flavored with lemongrass, galangal, and kaffir lime leaves. An intense balance of flavors.

Chicken version of Tom Yam soup. Clear, spicy, and lemony broth with fresh herbs. Warming and aromatic.

Mild and creamy Thai soup made with coconut milk and shrimp. Flavored with galangal and lemongrass, less spicy than Tom Yam. Creamy texture.

Chicken soup simmered in coconut milk infused with Thai herbs. Rich, sweet, and slightly tangy flavor. Very comforting.

Clear broth garnished with shrimp dumplings (wontons). Often served with Chinese cabbage and chives. A light and flavorful soup.

Shredded green papaya salad, pounded with garlic, chili, and fish sauce. Fresh, crunchy, and very spicy. A Thai street food classic.

Version of Thai salad using sour green mango instead of papaya. Crunchy texture and unique tangy taste. Sweet-savory-spicy seasoning.

Warm salad of transparent soy vermicelli (glass noodles) and shrimp. Seasoned with lime juice, chili, and fresh herbs. Light and aromatic.

Thai salad of sliced grilled beef with crunchy vegetables and herbs. Spicy lime and chili dressing. Fresh and high in protein.

Fruity and savory salad mixing fresh pineapple chunks and shrimp. Complex Thai spice sauce. A refreshing exotic blend.

Grilled sliced beef salad ("Waterfall beef") with ground roasted rice, mint, and chili. Smoky flavor and herbaceous texture. Very aromatic.

Minced meat salad (Laab) seasoned with lime, chili, mint, and ground roasted rice. Served with crunchy lettuce. Traditional dish from northeastern Thailand.

Poached squid or cuttlefish salad, mixed with lemongrass, onions, and chili peppers. Tender and elastic texture. Citrusy and spicy taste.

The national dish of Thailand: wok-fried rice noodles with shrimp, egg, peanuts, and tamarind sauce. Characteristic sweet and sour taste.

Chicken version of Pad Thai. Stir-fried noodles with a sweet and sour sauce, topped with crushed peanuts. A complete and popular dish.

Pad Thai prepared with beef slices. The noodles absorb the tamarind sauce while accompanying the meat. Flavorful and nourishing.

Vegetarian version of Pad Thai, rich in crunchy vegetables. Meat-free tamarind sauce, topped with tofu and peanuts. Light but satisfying.

Jasmine rice stir-fried in a wok with shrimp, pineapple chunks, egg, and small vegetables. Sweet and savory mix flavored with yellow curry.

Classic Thai-style fried rice with shrimp. Grains are separated and slightly toasted. Simple and tasty.

Chicken and egg fried rice. Seasoned with soy sauce and green onions. A comforting dish for everyone.

Steamed sticky rice. Sticky and chewy texture, traditionally eaten with fingers. Perfectly accompanies grilled dishes and salads.

Steamed jasmine white rice. Fragrant and fluffy. The ideal neutral accompaniment for sauced dishes.

Traditional Vietnamese soup with rice noodles and beef slices in a rich and aromatic broth. Flavored with star anise and cinnamon. Served with fresh herbs and bean sprouts.

Full version of Pho with meatballs and tender beef pieces. Flavorful broth and generous garnish. A complete meal in a bowl.

Warm rice vermicelli salad topped with stir-fried chicken, spring rolls, cucumber, mint, and peanuts. Drizzled with nuoc-mâm sauce. Fresh and full of textures.

The classic Bo Bun with lemongrass stir-fried beef. A mix of hot (meat) and cold (salad, vermicelli). Aromatic and light.

Bo Bun version with grilled or stir-fried shrimp. Freshness of herbs and crunch of peanuts. A light seafood option.

Marinated and stir-fried beef, served on a bed of tomato rice with an egg. Served with a lemon and pepper dip sauce. Tender and flavorful.

Salmon fillet coated in a complex sauce combining chili, sugar, and salt. A typically Thai balance. Tender and rich flesh.

Salmon cooked in a creamy curry sauce, likely coconut milk-based. Mild and spicy flavors that complement the fatty fish.

Whole fish or fillet grilled simply to preserve its delicate flavor. White and firm flesh. Often served with a spicy sauce on the side.

Large grilled prawns coated in an aromatic Thai sauce (often tamarind or chili-based). Juicy flesh and smoky flavor.

Prawns simmered in a rich red curry and coconut milk sauce. Slightly spicy and very creamy. Ideal with rice.

Shrimp stir-fried in a wok with fresh Thai basil and chili peppers. Very aromatic with a peppery anise note.

Mild and comforting stewed dish. Shrimp gently cooked in yellow or red curry coconut milk. Velvety texture.

Shrimp stir-fried with minced garlic and clusters of fresh green peppercorns. Distinctive spicy and herbaceous flavor of fresh pepper.

Squid slices quickly stir-fried with basil and vegetables. Tender texture, spicy flavor.

Cuttlefish cooked in a spicy red sauce. For lovers of spicy dishes. Serve with rice to temper the heat.

Delicate scallops served in a creamy red curry sauce. A refined marriage between sweet seafood and spicy sauce.

Scallops stir-fried with a special chef's sauce. Generally flavorful and coating, highlighting the delicacy of the scallops.

Minced chicken stir-fried in a wok with fresh Thai basil leaves, chili peppers, and beans. A classic of Thai street food (Pad Kra Pao), very aromatic.

Chicken simmered in a creamy coconut milk curry sauce. Mild, creamy, and aromatic. Served with rice.

Chicken marinated in lemongrass and herbs then grilled. Lemongrass and smoky flavor. Tender meat with crispy skin.

Beef slices stir-fried over high heat with Thai basil and chili peppers. Rich meat flavor enhanced by the herbs.

Beef curry with coconut milk. The meat simmers in the spicy and sweet sauce until tender. Rich in flavor.

Beef stir-fry dish with spicy sauce and vegetables. For those who like spicy meat. Intense and flavorful.

Beautiful grilled beef steak coated in a thick red curry sauce (Panaeng). Combines the grilled taste of Western beef with Thai spices.

Roasted duck breast or slices stir-fried with crispy basil. The richness of the duck pairs well with the spiciness of the basil.

Classic red curry with roasted duck, often with pineapple and cherry tomatoes. Perfect balance between the duck's richness and the fruit's acidity in the spicy sauce.

Duck served with a sweet and sour tamarind sauce. The thick, caramelized sauce coats the meat. Often garnished with fried shallots.

Mix of seasonal vegetables cooked in a spicy green curry and coconut milk. Vegetarian, creamy, and very aromatic.

Asian green vegetable (Morning Glory) stir-fried over very high heat with garlic, chili, and bean paste. Crunchy and flavorful.

Fresh broccoli stir-fried in a wok, often with garlic and a light sauce. Simple, healthy, and retains the vegetable's crunch.

Sparkling or still mineral water.

Classic sodas and sparkling water.

Refreshing fruit or iced tea drinks.

Sparkling lemon-lime soda.

Bitter or citrus sodas.

Various fruit juices.

Sweet exotic drink containing coconut water and chewy coconut flesh pieces.

Premium Thai lager beer. Rich taste with strong hop notes. Pairs well with spicy dishes.

Very popular Chinese pale lager. Light, clear, and refreshing with a smooth malty finish.

Warm dessert made of bananas cooked in sweet coconut milk. Sweet, creamy, and comforting.

Crispy fried rolls filled with warm banana, served with cold ice cream. Delicious contrast of temperatures and textures.

Fried rolls filled with melted chocolate-hazelnut spread. Served with ice cream for extra indulgence.

The famous Mango Sticky Rice. Sweet coconut milk sticky rice served with fresh ripe mango. An essential tropical dessert.

Ripe and juicy mango slices. Simple, fruity, and light to end the meal.

Fresh pineapple chunks. Sour and sweet, aids digestion after a hearty meal.

Assortment of ice creams or sorbets. Refreshing and customizable according to available flavors.