L'Escale Bangkok Restaurant Thailandais

The famous Tom Yam Kung soup. A spicy and fragrant sweet and sour broth flavored with lemongrass, kaffir lime leaves, and galangal, served with shrimp. An essential classic of Thai cuisine.

A seafood variation of Tom Yam soup. A spicy and tangy broth topped with a mix of seafood, enhanced by fresh Thai herbs.

Tom Yam Gai, a spicy and fragrant chicken soup. The clear broth is infused with lemongrass and chili, offering a refreshing flavor.

A creamy coconut milk-based soup (Tom Kha). Less spicy than Tom Yam, it is mild, creamy, and flavored with galangal and lemongrass.

The chef's signature soup. A flavorful broth prepared according to the house's special recipe, likely with a mix of vegetables and meat.

A clear and light broth topped with transparent rice vermicelli (soy) and vegetables. A comforting and mild soup.

A soup topped with Thai-style wontons (dumplings). The broth is flavorful and the dumplings are tender, filled according to your choice.

A traditional Chinese sweet and sour soup. It is thick, dark, and usually contains tofu, black mushrooms, and bamboo shoots.

A creamy and mild asparagus soup, enhanced with crab meat. A smooth texture for a delicate starter.

A platter of fried appetizers, ideal for sharing. Usually includes spring rolls, samosas, and other crispy bites.

Le Som Tam, an iconic very spicy salad. Made from shredded green papaya, pounded with chili, garlic, fish sauce, and lime juice. Crunchy and explosive in flavor.

A refreshing salad highlighting warm scallops. Seasoned in Thai style with lemongrass, lime juice, and fresh herbs.

Yam Pla Muk, a salad of blanched cuttlefish (squid), mixed with a spicy and tangy sauce, with onions and aromatic herbs.

Yam Woon Sen, a salad of transparent glass noodles. Mixed with minced meat or seafood, it is seasoned with lime and chili.

Larb Gai, a traditional minced chicken salad from Northeast Thailand. Flavored with mint, lime, chili, and toasted rice powder.

A crab shell filled with a savory stuffing made of crab meat and pork, then fried. Served crispy.

Boneless chicken wings filled with an aromatic stuffing (often pork and vermicelli), then fried until golden.

Fried rice paper rolls, stuffed with chicken and vegetables. Crispy on the outside, served hot with a sweet nuoc-mâm sauce.

A seafood version of classic spring rolls, filled with a savory mixture of crab and shrimp.

Crispy vegetarian spring rolls, stuffed with a mixture of shredded vegetables and vermicelli.

Fresh (non-fried) summer rolls wrapped in rice paper. Usually contains salad, herbs, shrimp, and pork.

Vegetarian version of fresh spring rolls, filled with crunchy vegetables and aromatic herbs.

Warm version, probably lightly cooked or reheated, highlighting the flavor of the vegetables.

Kai Jeow Poo, a fried and fluffy Thai omelet, generously filled with crab meat. A simple yet luxurious dish.

Crispy fried pastry pockets filled with seasoned minced meat. Served with a sweet and sour sauce.

Breaded and fried shrimp with the tail still standing, resembling a phoenix tail. Crispy and golden.

Classic steamed dumplings with translucent skin, filled with whole or chopped shrimp. Delicate texture and fine flavor.

Steamed dumplings filled with a mixture of seasoned minced chicken.

Open-top steamed dumplings, traditionally stuffed with pork and shrimp. Firm and juicy texture.

A varied selection of steamed dim sum, perfect for discovering different flavors and textures (Ha Kao, Siu Mai, etc.).

Croissant-shaped steamed dumplings, often stuffed with shrimp, pork, and crunchy vegetables like bamboo.

Light steamed dumplings filled exclusively with finely chopped vegetables.

Shrimp stir-fried in a special spicy chef's sauce, rich in flavors and spices.

Scallop skewers grilled, often served with a light sauce.

Scallops sautéed with Thai basil (Kaprao) and chili peppers. A very aromatic and slightly spicy dish.

Scallops sautéed in the wok in a rich and salty oyster sauce, accompanied by vegetables.

Shrimp stir-fried with plenty of garlic and chili. A classic and flavorful mix.

Goong Ob Woon Sen, shrimp cooked in a casserole with soy vermicelli, ginger, pepper, and soy sauce.

Shrimp stir-fried with Thai basil, offering a characteristic anise and peppery aroma.

Shrimp served in a creamy peanut and coconut milk sauce, with sweet and savory notes.

Healthy dish composed of sautéed shrimp with an assortment of seasonal crunchy vegetables.

A fish dish prepared according to a royal recipe, probably fried and coated with a rich and fragrant sauce.

Fish pieces stir-fried in the wok with fresh Thai herbs, especially basil.

Tod Mun Pla, fried fish cakes made with spicy red curry paste and long beans. Chewy texture and spicy taste.

Firm fish skewers (monkfish), grilled and coated with a peanut satay sauce.

Fish simmered in a rich coconut milk broth, likely flavored with curry and herbs.

Delicately steamed salmon, often with ginger, soy sauce, and spring onions to preserve its finesse.

Assortment of grilled seafood (shrimp, squid, fish) on skewers.

Crab claws sautéed in a fermented black bean sauce, with a pronounced salty and umami flavor.

Whole fish or fillets steamed, a cooking method that preserves the delicate flesh of the sole.

Grilled sole fillets, served golden and crispy.

A special house dish based on chicken, prepared with a secret sauce or method from the chef.

Satay Gai, chicken skewers marinated in turmeric and grilled, served with a creamy peanut sauce.

A classic Thai curry (red, green, or yellow), simmered with coconut milk for a creamy and spicy texture.

Crispy fried quail legs, simply seasoned with salt and white pepper. An appetizer or snack dish.

Gai Pad Khing, chicken sautéed with fresh ginger slivers, black mushrooms, and onions. A fresh and spicy taste.

Gai Pad Med Mamuang, chicken stir-fried with roasted cashew nuts, vegetables, and dried chilies. A mix of crunchy and tender textures.

Fried chicken, often in fritters, coated with a tangy and sweet lemon sauce.

Chicken slivers stir-fried in the wok directly in peanut satay sauce.

Chicken sautéed with a mix of aromatic Thai herbs like basil, lemongrass, and kaffir lime.

Roasted or stir-fried duck with Thai basil and chili peppers for a rich and aromatic dish.

Kaeng Phed Ped Yang, a red curry of roasted duck with coconut milk, cherry tomatoes, and pineapple.

Duck sautéed with fragrant black mushrooms and a savory brown sauce.

Chicken cooked in a parcel (often banana leaf or foil) with coconut milk and spices, ensuring tender meat.

Chicken sautéed with a fermented black bean sauce, offering a salty and deep flavor.

A royal or traditional recipe highlighting the flavors of the ancient Siamese kingdom.

Chicken cooked in a tamarind sauce, offering a perfect balance between sweet and sour.

Chicken glazed with honey sauce, sweet and golden.

Marinated and grilled beef pieces on skewers, tender and smoky.

Pad Kaprao Nua, beef stir-fried with holy basil, garlic, and chili. A very popular classic.

Nua Pad Khing, minced beef stir-fried with fresh ginger for a spicy and aromatic touch.

Nua Pad Nam Mun Hoi, beef stir-fried in a savory oyster sauce with mushrooms and spring onions.

Beef cooked with vegetables (peppers, pineapple) in a sweet and vinegary tomato sauce.

Pad Preow Wan Moo, pork stir-fried with a colorful sweet and sour sauce and crunchy vegetables.

Pork cooked with an exotic tamarind sauce, slightly tangy.

Yam Makuea Yao, a salad of grilled long eggplants, served with minced pork, shrimp, and a spicy lemon sauce.

Marinated and grilled pork ribs, juicy and flavorful.

Minced pork prepared according to a traditional Siamese recipe.

Fried pork ribs with a simple but powerful garlic and pepper marinade.

Sai Oua, a traditional sausage from Northern Thailand, rich in herbs and spices like lemongrass and kaffir lime.

Beef stir-fried with chili paste or fresh chilies, for thrill-seekers.

A creation by the chef combining beef with the freshness of lemon and the zest of ginger.

An Indochinese/Cambodian influenced dish. Marinated beef cubes stir-fried, served with red tomato rice.

Pad Pak Ruam, a mix of seasonal vegetables stir-fried in the wok, crunchy and healthy.

Khao Pad Poo, Thai-style fried rice with crab meat, egg, and onions.

Khao Pad Goong, classic fried rice with shrimp.

Khao Pad Gai, fried rice with chicken.

Fried rice with tender beef pieces.

Khao Niew, sticky rice served in a small bamboo basket. Traditionally eaten with fingers to accompany grilled dishes or spicy salads.

Sticky rice stuffed with meat and spices, steamed and wrapped in a lotus leaf which gives it a unique aroma.

Steamed Thai jasmine white rice. The standard accompaniment for all sauced dishes.

Rice vermicelli stir-fried with curry powder, small vegetables, and often shrimp and char siu pork.

Probably Pad Thai, stir-fried rice noodles with shrimp, eggs, peanuts, and tamarind sauce.

Crispy confectionery with sesame seeds and peanuts.

Crispy caramelized confection with cashew nuts.

Hot mango fritters served with a spectacular flambé touch.

Fruits in syrup or candied, sweet and refreshing to end the meal.

Small cookies or dry cakes flavored with almond.

Banana pieces coated in batter and fried, crispy and melt-in-your-mouth.

Apple slices fried in batter.

Juicy pineapple slices fried in batter.

Selection of refreshing ice creams or sorbets.

Freshly cut tropical fruits, naturally sweet.

Assortment of cut seasonal fruits.

Sangkaya, a steamed coconut milk and egg custard, often flavored with pandan.

Small, moist cake made from rice flour and coconut milk.

Khao Tom Mad, sweet sticky rice and banana wrapped in a banana leaf and steamed.

Khao Niew Mamuang, the most famous Thai dessert. Sweet sticky rice with coconut milk served with slices of ripe mango.

Yam Nua, a salad of sliced grilled beef, seasoned with lime, chili, fresh herbs, and crunchy vegetables.

Crispy triangular dumplings stuffed with a mixture of meat or curry vegetables.

Chicken gyoza, pan-fried on one side for crispiness and steamed inside.

Goong Makham, shrimp stir-fried coated with a sweet and sour tamarind sauce and sprinkled with fried shallots.

Shrimp stir-fried with fresh ginger for a bright and warming flavor.

Crispy fried frog legs, simply seasoned with salt, pepper, and sometimes garlic.

Large prawns prepared according to a special recipe, promising a divine taste experience.

Chicken marinated with chopped lemongrass and herbs, then grilled for a smoky and lemony flavor.

Amok or Hor Mok, a fish mousse with curry and coconut milk steamed in a banana leaf parcel.

A mix of three types of seafood or meats cooked together in a parcel to blend their flavors.

Crab claws served in a spicy chili sauce.

A signature noodle dish, prepared with the chef's favorite ingredients.

Fish fillets sautéed or coated with a fermented black bean sauce.

Crispy fried shrimp seasoned with a dry mix of salt, pepper, and spices.

Nam Khao, a crispy Laotian/Thai salad made from crumbled fried rice balls, fermented pork, peanuts, and herbs.