Seb's Bar (Samsen)

Slices of bread topped with garlic butter and herbs, then baked until crispy and golden. Savory and aromatic. A classic starter.

Garlic bread topped with melted cheese. Rich, savory, and gooey. Best eaten warm.

Deep-fried shrimp cakes made from minced shrimp and pork fat, breaded with panko. Crispy outside, bouncy and juicy inside. Dip in plum sauce.

Thai fish cakes made with curry paste and kaffir lime leaves. Chewy texture with a mild spice. Served with cucumber relish.

Sliced onion rings dipped in batter and deep-fried. Crispy and sweet. Served as a snack.

Squid rings coated in batter and fried. Chewy seafood with a crispy crust. Enjoy with dipping sauce.

Breaded and fried mozzarella cheese balls. Gooey melted cheese inside a crunchy shell. A rich treat.

Steamed dumplings, likely filled with seasoned pork (Shumai style). Soft and savory. Dip in soy-vinegar sauce.

Classic crystal shrimp dumplings. The wrapper is translucent and chewy, filled with seasoned shrimp. A dim sum favorite.

Ingredients dipped in light batter and deep-fried until crispy. Light and airy texture. Served with dipping sauce.

Chicken nuggets served with french fries. A familiar Western-style snack. Crispy and savory.

Fried chicken pieces served with french fries. Simple and filling.

Grilled marinated meat skewers, seasoned with turmeric and spices. Served with peanut curry sauce and cucumber relish. Smoky and savory.

Deep-fried rolls filled with vegetables or shrimp and glass noodles. Crispy skin with a moist filling. Dip in sweet chili sauce.

Fresh spring rolls wrapped in soft rice paper. Filled with fresh herbs, vegetables, and meat. Refreshing and healthy.

Japanese-style dumplings, pan-fried or deep-fried. Savory filling inside a thin wrapper. Dipped in soy-vinegar sauce.

Stir-fried water spinach (Morning Glory) with garlic, chili, and soybean paste. Crunchy and savory. A classic Thai side dish.

Stir-fried mixed seasonal vegetables with tofu. Light and healthy savory dish. Eaten with rice.

Stir-fried broccoli with garlic and oyster sauce (or soy sauce). Crunchy and aromatic.

Stir-fried kale with shiitake mushrooms. Savory sauce coats the crunchy greens. A popular Chinese-Thai dish.

Spicy minced meat salad with roasted rice powder, lime, chili, and mint. Fresh, spicy, and sour. Served with fresh vegetables.

Stir-fry with roasted cashew nuts, dried chilies, onions, and bell peppers. Savory, sweet, and nutty.

Stir-fry with crushed black pepper, onions, and peppers. Peppery and savory.

Stir-fried dish with julienned fresh ginger, onions, and wood ear mushrooms. Aromatic and warming.

Thai-style sweet and sour stir-fry with pineapple, tomatoes, cucumber, and onions. Tangy and sweet sauce.

Stir-fried cabbage with fish sauce or soy sauce. Simple, savory, and slightly crunchy.

Stir-fried shiitake (black) mushrooms. Earthy flavor with a savory sauce.

Stir-fried angled luffa (Thai zucchini) with egg. Soft texture and mild, sweet flavor.

Famous Thai hot and sour soup with lemongrass, galangal, kaffir lime leaves, and chili. Spicy, aromatic, and refreshing.

Coconut milk soup with galangal, lemongrass, and lime. Creamy, slightly sour, and aromatic. Less spicy than Tom Yam.

Thai curry made with green chili paste and coconut milk. Sweet and spicy. Typically contains eggplant and basil.

Sour orange curry made without coconut milk. Tart and spicy broth, usually containing tamarind. Distinctive and intense flavor.

A clear soup (gang jued) that is not spicy. Light broth with vegetables, tofu, and meat. Comforting and mild.

Classic Thai red curry with coconut milk. Spicy and savory with a red chili paste base. Rich and creamy.

A rich, mild curry with Persian influence. Contains potatoes, peanuts, and spices like cardamom and cinnamon. Sweet and savory.

Thick and creamy red curry with a nutty flavor from peanuts. Salty, sweet, and moderately spicy. Topped with kaffir lime leaves.

Stir-fried meat with red curry paste, beans, and kaffir lime leaves. Dry curry style, spicy and aromatic.

Southern Thai dry curry. Minced meat stir-fried with plenty of turmeric and chili paste. Very spicy and herbaceous.

Stir-fry with yellow curry powder, egg, onions, and celery. Creamy, savory, and mild. often called 'Pad Pong Karee'.

Spicy stir-fry with wild ginger (fingerroot), green peppercorns, and chilies. Aromatic and intensely herbal.

Deep-fried whole fish or fillet served with rice. Crispy skin and tender meat. Choice of sauce on the side.

Battered and fried fish served with chips (french fries). A classic Western dish. Crispy and filling.

Deep-fried sea bass topped with crispy garlic. Aromatic and savory. Served with sauce on the side.

Grilled white fish fillet served with steamed vegetables. Light, healthy, and smoky.

Fried fish topped with sweet and sour sauce containing vegetables like pineapple and tomato. Tangy and colorful.

Jungle curry (Kaeng Pa) with fish. A spicy, clear curry made without coconut milk, full of herbs and vegetables. Very spicy.

Steamed whole fish with lime, garlic, and chili sauce. Sour, spicy, and aromatic. Very refreshing.

Clear Tom Yam soup with fish. Sour, spicy, and fragrant with fresh herbs. Lighter than the creamy version.

Steamed whole fish served in a sour curry soup with vegetables. Tangy and savory.

Thai fish cakes made with red curry paste. Chewy and flavorful. Served with sweet chili cucumber sauce.

Fish topped with a thick, rich red curry sauce. Creamy coconut flavor with kaffir lime leaf garnish. Sweet and savory.

Boiled fish slices served with dipping sauce. Simple, clean flavor. Healthy and light.