Khun Akorn International

Prawns stir-fried with garlic and pepper. A simple preparation that highlights the flavor of the crustaceans with garlicky and peppery notes. · Firm and juicy texture. · Served with rice to accompany the sauce.

A classic from northeastern Thailand combining marinated grilled chicken and a spicy green papaya salad. The combination offers grilled, sour, sweet, and spicy flavors. · Contrast between tender chicken and crunchy papaya. · Ideally enjoyed with sticky rice.

Whole fried fish coated in a 'three flavors' sauce (sour, sweet, spicy) based on tamarind, chili, and palm sugar. · The skin is crispy and the flesh is tender. · A convivial sharing dish.

Chicken stir-fried with Thai herbs. A very aromatic dish rich in spices. · Complex and fragrant flavor. · Eaten with rice to balance the intense flavors.

Shrimp stir-fried with fresh ginger. The dish offers a gentle, peppery warmth from the ginger. · Umami and slightly spicy flavor. · A healthy and comforting classic.

Duck breast coated in tamarind sauce. The fruity acidity of the tamarind complements the richness of the duck. · Sweet and sour flavor. · Served with rice.

Marinated grilled beef, sliced and served with a spicy dipping sauce (Nam Jim Jaew). · Tender meat with a smoky and sweet taste, enhanced by the spicy and tangy sauce. · A very popular dish, often served with sticky rice.

Minced beef stir-fried with holy basil (Kra Pao) and chili. It is one of Thailand's most famous street food dishes. · Strongly fragrant, spicy, and salty. · Enjoy mixed with rice.

Crispy fried pork belly. You can choose between a version with green vegetables (Krana/Chinese Broccoli) or spicy basil. · Mix of crispy and tender textures. · A rich and flavorful dish.

Pork ribs marinated in lemongrass and grilled. · Citrusy and smoky flavor. · Eaten with fingers or cutlery, served with rice.

Thai-style fried rice with eggs, onions, and your choice of meat. · Complete dish, savory and slightly salty. · Often served with a lime wedge and cucumber.

Rice noodles stir-fried with a sweet and sour tamarind sauce, eggs, and peanuts. · Perfect balance between sweet, sour, and salty. · The quintessential Thai national dish.

Prawns and transparent vermicelli slow-cooked in a pot, with ginger and aromatics. · The noodles absorb the flavorful cooking juices. · An aromatic and comforting dish.

Salmon fillet coated in a thick and rich red curry sauce with coconut milk (Chu Chi). · Creamy, slightly spicy flavor, and fragrant with kaffir lime leaves. · Served with rice.

Giant prawns coated in a creamy red curry sauce with coconut milk. · Rich and aromatic. · Served with rice.

Thai green curry, known for being one of the spiciest and most aromatic. Cooked with coconut milk, vegetables, and your choice of meat. · Herbal, sweet, and very spicy flavor. · Served with white rice to temper the chili heat.

Red curry with prawns presented spectacularly in a fresh coconut. · Coconut flesh adds natural sweetness to the spicy curry. · A signature dish that is both beautiful and delicious.

Classic red curry with coconut milk. The roasted duck version is particularly recommended. · Rich, slightly spicy, and complex flavor. · Pairs perfectly with rice.

Mix of fresh vegetables quickly stir-fried in a wok to remain crisp. · Light seasoning with soy sauce. · A healthy accompaniment.

Steamed Thai jasmine rice. · Fragrant and mellow.

Traditional sticky rice steamed in a bamboo basket. · Sticky texture that is eaten with the fingers. · Pairs perfectly with grilled dishes and spicy salads.

Simple fried rice with egg. · Savory and slightly salty.

Fried rice with pineapple pieces. · Exotic sweet and savory mix.

Plain stir-fried rice noodles without meat. · Pad Thai base, sweet and sour flavor.

Fruity rum-based cocktail. Tropical mix of citrus and grenadine. · Sweet and refreshing.

Alcohol-free version of the house cocktail. · Fresh fruit juices and syrup, very thirst-quenching.

Sparkling and floral cocktail with gin and elderflower liqueur. · Exotic passion fruit notes.

Sophisticated cocktail based on Cognac and fresh kiwi. · Balance between the strength of the alcohol and the freshness of the fruit.

Original creation mixing tequila and Thai tea. · Unique spicy tea flavor with a sparkling touch.

Revisit of the classic Mojito with a touch of red fruits. · Fresh, minty, and fruity.

Alcohol-free version of the famous Cuban cocktail. · Very refreshing with lots of mint and lime.

Twist on the Moscow Mule with Bourbon and chia seeds. · Spicy notes of ginger and herbal notes of basil.

Exotic tiki cocktail served in a coconut. · Creamy and tropical thanks to coconut and pineapple.

Large glass of Spritz served very cold. · Bitter and sparkling, perfect for an aperitif.

Luxurious version of Spritz with Champagne and elderflower liqueur. · Floral, elegant, and sparkling.