Suan Thaï Le Haut Marais

Thai-style spring rolls, fried until golden and crispy. They are usually stuffed with a mixture of vegetables, vermicelli, and sometimes minced meat. Served with a sweet and sour dipping sauce.

Marinated whole shrimp, wrapped in a thin batter and fried. The result is a crispy exterior and tender interior bite. A classic Thai appetizer.

Fried patties made from minced shrimp and Thai spices. Characteristic soft and elastic texture, often served with a plum sauce.

Fermented pork sausages originating from northeastern Thailand (Isan). They are distinguished by their tangy taste, aromatic herbs, and a strong presence of lemongrass and garlic.

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

Laotian/Thai-style beef tartare, seasoned with fresh herbs, lemongrass, chili, and toasted rice powder. A very fragrant and spicy dish.

Grilled octopus served with a nam jim sauce (spicy seafood sauce) based on lime, garlic, and chili. Firm texture and bold flavors.

Very fresh raw shrimp served as carpaccio or marinated, enhanced by a powerful dressing with chili, garlic, and lime juice.

Thinly sliced beef marinated and sun-dried, then briefly fried. Similar to jerky, with flavors of coriander and garlic. Often eaten with sticky rice.

Lunch menu including a starter and a main course. Allows you to discover a variety of Thai specialties.

Lunch menu including a main course and a dessert. Ideal for ending the meal on a sweet note.

The complete set menu for a flavor-rich lunch. Includes a starter, a main course, and a dessert of your choice.

Thailand's most famous dish. Wok-fried rice noodles with chicken, eggs, tofu, bean sprouts, and a sweet and sour tamarind sauce. Served with crushed peanuts.

Wok-fried jasmine rice with chicken, eggs, and small vegetables. A simple, comforting, and flavorful dish.

Exotic fried rice mixing the sweetness of pineapple and the saltiness of shrimp. Often flavored with yellow curry, raisins, and cashews.

Stir-fried noodle dish (often thin wheat or rice noodles) with chicken and vegetables. Seasoned with soy sauce for a savory taste.

Rice noodle dish topped with a rich and creamy red curry coconut milk sauce, garnished with minced chicken. Slightly spicy and fragrant.

Inspired by the Vietnamese Bo Bun but with a Thai twist. A salad of cold rice vermicelli, hot stir-fried beef, fresh vegetables, and herbs, served with spring rolls.

Steamed jasmine white rice. The standard accompaniment for sauced dishes.

Glutinous rice (sticky rice) traditionally served in a small wicker basket. It is often eaten with fingers, formed into small balls.

A mix of seasonal vegetables quickly stir-fried in a wok to remain crisp, seasoned with soy sauce and garlic.

Assortment of healthily steamed vegetables. Ideal to accompany rich or spicy dishes.

Traditional dessert made with coconut milk, eggs, and palm sugar. Silky texture and rich coconut flavor.

The famous Mango Sticky Rice. Sweet glutinous rice topped with coconut milk and served with slices of ripe fresh mango.

A refreshing mix of fresh tropical fruits cut into pieces.

An exotic twist on Italian tiramisu, incorporating mango and coconut for a fruity and tropical touch.

Fruity water ices or ice creams. The baiteuil (pandan) leaf offers a unique flavor reminiscent of vanilla and almond.

A liquid and creamy dessert combining the sweetness of mango with the richness of coconut milk. Served chilled.

Fresh fruit platter, featuring mango and pineapple.