Orchid Thaï

A classic spicy and tangy Thai salad (Yam). It combines fresh shrimp with lemongrass, lime juice, and chili for a vibrant and refreshing taste.

A meat salad (Larb) from northeastern Thailand. Chicken is seasoned with fresh herbs (mint, cilantro), lime juice, and ground roasted rice for crunch.

A refreshing salad combining the sweetness of pineapple and the texture of shrimp. The lemongrass sauce adds an aromatic citrus note.

Grilled beef slices mixed with a spicy Thai vinaigrette. Served with plenty of fresh herbs like mint and shallots for a perfect balance.

Thailand's famous pounded green papaya salad. Crispy, it offers an explosive mix of flavors: sour, spicy, salty, and slightly sweet.

Larb variation using minced duck. The rich duck meat pairs perfectly with the acidity of lime and the freshness of mint.

Crispy fried spring rolls, stuffed with a savory mix of shrimp and chicken. Served hot with a sweet and sour sauce.

Vietnamese fried spring rolls (Nems) filled with chicken. The rice paper becomes crispy when cooked.

Fried tofu cubes until golden brown on the outside and soft on the inside. Peanut sauce adds a rich and sweet touch.

Marinated chicken pieces wrapped in pandan leaves before frying. The leaf infuses the meat with a unique, sweet, and vegetal aroma.

A varied selection of fried starters to discover different flavors and textures. Ideal for sharing at the beginning of a meal.

Spicy fish cakes with red curry paste and long beans. Firm and elastic texture, served with a sweet cucumber sauce.

A fresh and crunchy salad combining bean sprouts, shredded carrots, and shrimp. Peanuts add a typical nutty touch.

Light and tangy clear noodle salad. Garnished with shrimp and Thai herbs.

Shrimp coated in a light and crispy batter. A classic appreciated for its golden texture.

Fermented or very spicy pork sausages, typical of Northern Thailand. Rich in herbs like lemongrass and galangal.

Vegetarian version of fried spring rolls. Stuffed with crunchy vegetables and served with a sweet sauce.

Crispy fried chicken pieces, served with a Thai sweet chili dipping sauce.

A mix of steamed dumplings (Dim Sum), offering different fillings and shapes. Soft and light texture.

Steamed dumplings filled with seasoned beef. Served hot and tender.

Translucent dumplings (Ha Kao) filled with shrimp. The dough is thin and slightly sticky, highlighting the shrimp flavor.

Variety of shrimp dim sum, steamed to preserve their softness.

The most famous Thai soup. A clear or creamy broth, spicy and sour, flavored with lemongrass, galangal, and kaffir lime leaves, with shrimp.

Chicken version of Tom Yum soup. Intense citrus and chili flavors with tender chicken pieces.

Spicy and sour soup prepared with fish pieces. The aromatic broth perfectly complements the fish.

A rich and creamy soup based on coconut milk. Less acidic than Tom Yum, it is dominated by the sweetness of coconut and the aroma of galangal, with shrimp.

Chicken coconut milk soup (Tom Kha Gai). Creamy, sweet, and very aromatic, it's a comforting classic.

Vegetarian version of Tom Kha soup. A creamy coconut broth with various vegetables.

A rich and complex red curry. Roasted duck adds a smoky flavor, while pineapple and tomato add a fruity sweetness that balances the spices.

Duck stir-fry very aromatic thanks to Thai basil. The oyster sauce provides a savory umami flavor that coats the meat.

Grilled beef served sizzling on a hot plate. Accompanied by a special chef's sauce.

Original specialty of frog legs served hot. The basil sauce adds a distinctive herbaceous touch.

Grilled salmon fillet with creamy red curry sauce (Chu Chee). The combination of fatty fish and coconut curry is a delight.

Scallops stir-fried with clusters of fresh green peppercorns. A spicy and aromatic dish served hot.

Stewed dish served in a pot, combining fried tofu and glass noodles. Flavors infuse gently during cooking.

A steamed or simmered seafood curry, with an almost mousse-like texture similar to a flan, flavored with kaffir lime leaves.

Tender lamb stewed in a rich red curry. The strong flavor of the lamb pairs well with the strong spices.

Large prawns (gambas) served on a bed of seasoned vermicelli, all cooked in a pot to concentrate the juices.

The classic Thai red curry with chicken. Spicy coconut milk broth with red curry paste and herbs.

Sacred basil chicken stir-fry (Pad Krapow). An iconic street food dish, spicy and very aromatic.

Thai sweet and sour chicken. A bright red sauce coating the chicken, with pieces of pineapple and vegetables.

Grilled marinated chicken (Gai Yang). The skin is crispy and the meat juicy, marinated with garlic, cilantro, and pepper.

Marinated yellow chicken skewers, grilled over fire. Served with a creamy peanut sauce.

Chicken stir-fried in a wok with a rich peanut satay sauce, different from classic skewers.

A comforting stir-fry dish with plenty of fresh julienned ginger, which provides a peppery and citrusy warmth.

Chicken Panang curry. Thicker, richer, and milder than red curry, with a strong peanut and kaffir lime flavor.

Fried chicken coated in a lemon sauce, offering a contrast between the crispiness of the frying and the acidity of the sauce.

Chicken stir-fried with cashew nuts. A textured dish with crunchy nuts, vegetables, and a slightly sweet and savory sauce.

Beef stir-fried with Thai basil (Pad Krapow). Meat quickly seared in a wok with chili, garlic, and sacred basil.

Beef red curry. The meat simmers in spicy coconut milk, absorbing the complex flavors of the curry paste.

Beef slices stir-fried with fresh ginger. An aromatic and slightly spicy dish.

Beef stir-fried in a peanut satay sauce. Rich and flavorful.

A classic beef and onion stir-fry, simple but flavorful with a light brown sauce.

Beef Panang curry. A thick and creamy curry sauce with notes of peanut and kaffir lime.

Variation of beef in satay sauce.

Thai-style fried rice (Khao Pad). Jasmine rice stir-fried in a wok with eggs, onions, and your choice of topping.

Crab meat fried rice. A delicate and slightly sweet version of classic fried rice.

Pineapple and seafood fried rice, often served in a hollowed-out half pineapple. Mix of sweet and savory flavors with yellow curry.

Traditional sticky rice from Northern Thailand. Eaten with fingers by making small balls.

Steamed Thai jasmine rice. The standard accompaniment for curries and stir-fried dishes.

Thailand's national dish. Stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, peanuts, and bean sprouts.

Egg or rice noodles stir-fried with a variety of crunchy vegetables and your choice of meat.

Noodles stir-fried in peanut satay sauce. A rich and comforting dish.

Fried rice with Panang curry paste. Flavored with kaffir lime leaves, slightly spicy and rich in flavor.

Squid stir-fried simply with plenty of garlic and pepper. A preparation that highlights the texture of the calamari.

Fried fish coated in peanut satay sauce.

A whole crispy sea bream served with a creamy red curry sauce (Chu Chee).

Mussels stir-fried in a wok with Thai herbs and basil.

Fish fillet stir-fried with garlic and pepper or basil (depending on the sometimes contradictory description, but the name suggests Garlic/Pepper).

Fried fish stir-fried with fresh ginger.

Fried sea bream served with a "three tastes" (Samrot) sauce: sour, sweet, and spicy.

Shrimp stir-fried in a wok with ginger.

The famous Thai green curry with shrimp. Made with fresh green chilies, coconut milk, and Thai basil.

Shrimp stir-fried with sacred basil and chili (Pad Krapow).

Grilled prawns with creamy red curry sauce.

Shrimp stir-fried simply with garlic and white pepper.

Stir-fried seasonal vegetables wok-fried.

Crispy green vegetable (Morning Glory) stir-fried over high heat with garlic and chili.

Spicy and sour vegetable soup.

Vegetarian red curry with assorted vegetables.

Vegetable green curry (although the description mentions stir-fried water spinach, the name Keng Khiez Wane means Green Curry).

Stir-fried vegetables with basil (Pad Krapow).

Tofu stir-fried with garlic and pepper (despite the description which seems to be a copy error on the menu).

Lunch menu.

More complete lunch menu.

3-course lunch menu.

Complete dinner menu including drink.