My Pum Pui 🇹🇭

A spicy and tangy Thai beef salad. The meat is grilled, sliced, and mixed with fresh herbs and a lime and chili dressing. A vibrant and refreshing dish.

A raw version of the minced meat salad (Laab). Beef is prepared as tartare and seasoned with roasted spices, chili, and herbs. Tender texture and intense flavor.

Salad of seasoned grilled chicken pieces. Herbs like mint and lemongrass provide a lot of freshness. Balanced flavors between grilled and tangy.

Clear and light mung bean vermicelli salad (glass noodles). Mixed with minced chicken and a spicy lemon dressing. Slippery and pleasant texture.

Refined seafood salad combining the sweetness of scallops with the crunchy acidity of green mango. Traditional Thai herb dressing.

Spicy shrimp salad with herbs. Shrimp are blanched and mixed with plenty of lemongrass and mint. Fresh, spicy, and aromatic.

The famous pounded green papaya salad. Crunchy mix of papaya, green beans, tomatoes, and peanuts in a sweet and sour, spicy sauce. An explosion of flavors.

Fried tempura shrimp bites. The batter is light and crispy, served with a sweet dipping sauce. A universally appreciated classic.

Shrimp marinated and rolled in an imperial pastry sheet before being fried. Crispy on the outside, juicy on the inside.

Meat skewers marinated in turmeric and coconut milk, grilled over fire. Served with a rich and creamy peanut sauce.

Thai-style fried spring rolls. Savory filling of chicken and small vegetables wrapped in a crispy wheat leaf.

Vegetarian version of fried spring rolls. Stuffed with a mixture of shredded vegetables and vermicelli. Crispy and light.

Steamed dumplings with thin dough (Dim Sum type). Stuffed with a flavorful vegetable preparation. Soft and melting texture.

A complete assortment of the house's best starters to share. Allows you to taste several flavors: fried items, skewers, and salads.

Vegetarian coconut milk soup. Very aromatic thanks to galangal (a root similar to ginger) and lemongrass. Sweet, creamy, and slightly tangy.

A Thai classic: chicken soup with coconut milk and galangal. Rich and silky with refreshing citrus notes. Less spicy compared to Tom Yam.

The iconic soup of Thailand. A clear, spicy, and sour broth, garnished with shrimp and aromatic herbs. Intense and invigorating flavor.

Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce. Served with crushed peanuts, egg, and bean sprouts. The national dish of Thailand.

Wide rice noodles stir-fried with black soy sauce. Savory and slightly caramelized taste, accompanied by crunchy green vegetables (often Chinese broccoli).

Egg noodles (ramen type) served 'dry' (without broth), seasoned with garlic oil and sauce. Topped with meat, peanuts, and vegetables.

An Italian-Thai fusion. Stir-fried noodles 'Drunken Noodles' style (very spicy) with holy basil and seafood. Intense flavors of chili and herbs.

Thai-style fried rice with egg and small vegetables. A simple, comforting, and tasty dish, often served with cucumber and lime.

The famous Thai green curry in a vegetarian version. Base of fresh green chili paste, coconut milk, and Thai basil. Spicy, aromatic, and slightly sweet.

Assorted stir-fried vegetables with crunchy cashew nuts. Savory, slightly sweet sauce. Contrasting texture between tender vegetables and nuts.

The vegetarian version of Phad Thai. Rice noodles stir-fried with firm tofu and vegetables, sweet and sour tamarind sauce, and peanuts.

Mild and rich yellow curry, flavored with turmeric and cumin. Cooked with coconut milk, potatoes, and tofu. Less spicy than red or green curries.

Original fried rice incorporating pieces of pineapple and raisins for a sweet and savory note. Often flavored with curry powder and garnished with cashew nuts.

Simple and tasty fried rice with a mix of seasonal vegetables. Cooked in a wok for a light smoky flavor.

Very popular stir-fry with holy basil (Kapao), chili, and garlic. The tofu absorbs the spicy and aromatic sauce. A dish with character.

A royal seafood feast for two. Includes several signature dishes: curry, stir-fry, fried fish, and sides. Ideal for exploring the richness of Thai seafood cuisine.

Crispy fried fish topped with a 'three tastes' sauce: sweet, sour, and spicy. Garnished with fresh aromatic herbs.

Fish fillet cooked in a creamy and spicy green curry. Thai eggplants provide a unique texture that absorbs the sauce.

Salmon topped with a thick and rich coconut milk red curry sauce (Chu Chi). Flavored with shredded kaffir lime leaf. Intense and creamy taste.

Large shrimp simmered in a rich and creamy yellow curry sauce. A luxurious combination of seafood and mild spices.

Fresh scallops simply sautéed with garlic and fresh green peppercorns in the cluster. Green pepper adds a unique vegetal spiciness without being too burning.

Shrimp stir-fried with grilled chili paste (Nam Prik Pao). Slightly sweet, oily, and smoky sauce. Very tasty.

Shrimp simmered in a mild and fragrant yellow curry. Served with coconut milk for a velvety texture.

Dry stir-fried seafood mix with plenty of garlic and spices (often turmeric or southern curry). Intense and aromatic.

Tender squid quickly stir-fried in a wok with chili paste and basil. Spicy flavors and pleasant texture.

Thai-style frog legs, sautéed with garlic and pepper. Tender meat reminiscent of chicken, with a spicy seasoning.

Typical green vegetable (Morning Glory) stir-fried at very high heat with garlic, chili, and fermented soy sauce. Crispy and very tasty.

Colorful mix of stir-fried seasonal vegetables, retaining their crunch and vitamins. Light seasoning.

Stir-fried King Oyster mushrooms. These mushrooms have a firm, meaty texture, almost like meat.

Traditional Northern Thai sticky rice. Eaten with fingers by making small balls. Perfectly accompanies grilled meats and spicy salads.

Superior quality Thai jasmine rice, naturally fragrant. Steamed, tender, and fluffy.

Side portion of egg noodles simply stir-fried with a few vegetables.

French cocktail based on cassis cream and champagne.

Glass of branded champagne with a touch of cassis.

Prestigious sparkling wine from the Champagne region.

Aged Portuguese fortified wine, rich and complex.

Portuguese fortified wine with notes of dried fruit and wood.

Typically French aniseed aperitif, served diluted with fresh water.

Bright red Italian bitter, with flavors of herbs and citrus.

Flavored Italian vermouth, served chilled.

Premium French vodka made from soft wheat.

Japanese vodka, precisely distilled for high purity.

Artisanal English vodka.

Brazilian sugarcane eau-de-vie.

Premium quality Mexican tequila, unaged, with fresh agave notes.

High-end artisanal tequila.

French gin with floral and fresh notes.

French gin distilled with multiple botanicals.

Japanese gin with notes of citrus (yuzu) and green tea.

Mexican spirit distilled from the Dasylirion plant, herbaceous and smoky.

Addition of soda (cola, tonic, etc.) to accompany alcohol.