Mai Thaï

A creamy Thai coconut milk soup, infused with galangal and lemongrass. Mild with a hint of acidity, rich and comforting.

Thailand's iconic soup, clear and spicy. A tangy and lemony broth with fresh herbs.

A refreshing salad mixing juicy pineapple and savory chicken. Sweet and savory flavors with aromatic herbs.

Shredded green papaya salad, very popular in Thailand. Crunchy, very spicy, sour, and slightly sweet.

Fried and crispy spring rolls. Usually served with a sweet and sour sauce.

Light and spicy glass noodle salad (soy). Slippery texture of noodles with the crunch of fresh vegetables.

Chicken skewers marinated in coconut milk and grilled. Served with a creamy peanut sauce.

Traditional minced meat salad from the Northeast (Isan). Flavored with fresh herbs, lime, chili, and toasted rice powder.

Spicy beef salad. Tender beef slices mixed with a spicy and tangy sauce with Thai herbs.

Marinated and fried chicken pieces wrapped in fragrant pandan leaves. The pandan gives a unique herbaceous and sweet aroma.

Fermented pork sausage from the Northeast. Rich, slightly tangy, and garlicky flavor. Served grilled.

A varied tasting platter ideal for sharing. Allows you to taste several classic appetizers at once.

Classic stir-fry with crunchy cashew nuts and vegetables. Savory, slightly sweet sauce.

Colorful sweet and sour dish with pineapple and various vegetables. Balanced and non-spicy flavor.

Stir-fry with fresh green peppercorns in clusters. Intense and aromatic peppery flavor, typically Thai.

Shrimp coated in a tamarind sauce. Characteristic sweet and sour, fruity taste of tamarind.

Fragrant stir-fry with minced fresh ginger. Warming and slightly spicy flavor, with black mushrooms.

Meat and vegetables stir-fried with red curry paste (without coconut milk). Intense, spicy, and herbaceous taste.

Colorful mix of seasonal vegetables quickly stir-fried in a wok to remain crunchy. Light seasoning with soy/oyster sauce.

One of Thailand's most famous dishes. Meat stir-fried with plenty of holy basil, garlic, and chili. Very aromatic and spicy.

Rich and sophisticated roasted duck red curry. The sauce incorporates fruits (pineapple, lychee) which bring a sweetness balancing the spices.

Thai green curry, known for being quite spicy and fragrant. Base of fresh green chilies, creamy coconut milk, and basil.

A thick and rich red curry, often served coating meat or fish. Flavored with kaffir lime leaves.

Steamed fish mousse with curry. Tender and airy texture, traditionally served in a banana leaf.

Mild and rich curry with Persian influences. Contains dried spices (cinnamon, cardamom), potatoes, and peanuts.