Lily Fu's - Authentic Thai Restaurant

Sun-dried beef strips, marinated and deep-fried to a chewy, jerky-like texture. Savory and concentrated beef flavor. A popular Thai appetizer, often eaten with sticky rice or as a snack with drinks.

Ground beef seasoned with spices, wrapped in aromatic betel leaves and grilled. The leaves impart a unique herbal, slightly peppery flavor. Juicy and smoky, typically served with dipping sauce.

Sun-dried squid that is deep-fried until crispy and chewy. Served with a mild Sriracha sauce. salty and savory with a distinct seafood aroma.

Whole soft shell crabs fried until crispy, then coated in a rich, savory salted egg yolk sauce. The texture is crunchy on the outside and tender inside. The sauce adds a creamy, umami-packed dimension.

A comforting soup featuring delicate pork dumplings and fresh vegetables in a clear, savory broth. Light yet flavorful. Enjoy the soft dumplings and crisp greens with the warm soup.

A rich, dry curry known as Rendang, featuring tender slow-cooked beef in a complex spice paste and coconut milk. Intense savory, spicy, and nutty flavors. Served with roti bread for dipping.

Pork belly with a crackling crispy skin and tender meat, seasoned with five-spice. Served with a dark soy sauce infused with gooseberry tartness. Rich, fatty, and savory.

Grilled marinated chicken skewers served with a rich, creamy peanut sauce. The meat is smoky and tender. A classic Southeast Asian dish, sweet, savory, and slightly spicy.

Sliced grilled steak served with a spicy tamarind dipping sauce called Jim Jaew. The beef is savory and smoky, while the sauce provides a sour, spicy, and salty kick. A beloved Northeastern Thai classic.

Seabass fillet seasoned with toasted rice powder, lime, chili, and mint (Laab spices), then steamed in a banana leaf. A fragrant, zesty, and herbaceous fish dish. Light and healthy.

A creamy red curry steamed with mixed seafood and coconut flesh, served inside a young coconut. Rich, sweet, and savory with aromatic Thai basil. The presentation enhances the tropical coconut flavor.

A fluffy, golden omelette packed with chunks of crab meat. Rich and savory, served with spicy Sriracha sauce. A luxurious take on a simple comfort food.

Whole seabass steamed with a spicy and sour lime dressing, garlic, and chilies. A quintessential Thai dish (Pla Nueng Manao) with bright, zesty flavors. Served with a choice of sides.

A large sharing platter featuring a variety of grilled meats including pork, beef, and chicken, accompanied by papaya salad and sticky rice. Perfect for sampling multiple Northeastern Thai style barbecue items at once.

Classic Pad Thai featuring stir-fried rice noodles with prawns, egg, peanuts, and bean sprouts. The flavor profile is a balance of sweet, sour, and savory. Squeeze lime on top before eating.

Wide rice noodles stir-fried with kale and dark soy sauce. A savory dish with a smoky charred aroma from the wok. Chewy noodles and crisp vegetables make for a satisfying texture.

Indonesian-style fried rice (Nasi Goreng) served with satay skewers, a fried egg, and prawn crackers. Sweet and savory with a hint of spice. A complete meal on one plate.

Spicy stir-fried noodles with mixed seafood, basil, and fresh peppercorns. Known as 'Drunken Noodles', this dish is savory and fiery. Great for those who enjoy strong, bold flavors.

Glass noodles baked or stir-fried with large prawns and aromatic Kampot pepper. Savory with a distinct peppery heat and herbal notes from turmeric. The noodles absorb the rich sauce.

Stir-fried eggplant with fragrant basil. The eggplant is soft and absorbs the savory sauce. A simple yet flavorful vegetable dish.

Cabbage stir-fried with egg until slightly charred. Sweet and savory with a smoky wok aroma. A comforting side dish.

Stir-fried water spinach (morning glory) with garlic and soybean paste. Crunchy stems and tender leaves. A classic Thai vegetable side dish.

A medley of mushrooms stir-fried in sweet and savory Hoisin sauce. Earthy and rich in umami. Goes well with rice.

Green beans stir-fried with numbing Sichuan pepper. Crunchy texture with a spicy, tingling kick. flavorful and aromatic.

Fragrant Thai jasmine rice from Yasothon province. Soft and fluffy. The standard accompaniment for Thai curries and stir-fries.

A variety of Thai purple rice known for its health benefits. Chewier and nuttier than white jasmine rice. Rich in antioxidants.

Glutinous rice steamed until chewy and sticky. Traditionally eaten by hand. Essential for soaking up sauces or eating with grilled meats.

Thin, soft fermented rice noodles (Khanom Jeen). Often eaten with curries or spicy soups. Light and slippery texture.

Yellow wheat noodles made with egg. Springy and firm bite. Good for slurping with soups or sauces.

Steamed buns that are deep-fried until golden and crispy on the outside, soft inside. Slightly sweet. Great for dipping in curries or condensed milk.

Pan-fried flatbread, flaky and buttery. Crispy on the edges. Perfect for scooping up thick curries.

A warm chocolate cake with a molten center infused with tart passion fruit. Served with ice cream for a hot-and-cold contrast. Rich and decadent.

A smooth Italian-style custard flavored with aromatic pandan leaves. Served with coconut cream sauce and fresh fruits. Sweet, floral, and creamy.

Bananas battered and deep-fried until crunchy. Served with caramel sauce and ice cream. A refined version of a popular Thai street snack.

A scoop of refreshing sorbet or creamy ice cream. Choose from tropical fruit flavors like mango and coconut, or classic dairy options. A light way to end the meal.