Tai Yue Wan

Famous Thai sweet, sour, and spicy soup with shrimp. The broth is flavored with lemongrass, galangal, and kaffir lime leaves. A vibrant and refreshing flavor, ideal for starting the meal.

Creamy soup based on coconut milk and chicken, flavored with galangal. Less spicy than Tom Yam, it offers a perfect balance between the sweetness of coconut and the acidity of lime.

Grilled marinated chicken skewers, served with a rich peanut sauce. The meat is tender and the sauce provides a gourmet sweet and savory flavor. A street food classic.

Crispy fried rolls stuffed with minced chicken and vegetables. Golden and crunchy texture on the outside. Enjoy by wrapping them in lettuce leaves with mint.

Small crispy imperial rolls filled with shrimp. Crispy and tasty. Usually served with a sweet nuoc-mâm sauce.

Vegetarian version of crispy spring rolls, stuffed with a mixture of shredded vegetables. Light and golden. Perfect as a hot appetizer.

Roasted duck slices mixed with fresh herbs and tamarind sauce. A blend of sweet, sour, and savory flavors with the richness of duck.

Grilled beef strips served as a salad with Thai herbs, onions, and a spicy lime dressing. Fresh, tender, and very aromatic.

Crispy salad of shredded green papaya, pounded with garlic, chili, tomatoes, and green beans. Sweet, sour, and spicy seasoning very typical. An iconic dish of Thailand.

The famous green papaya salad Som Tam enhanced with fresh shrimp. Adds a note of marine sweetness to the crunchy and spicy mix.

A richer version of papaya salad with salted crabs. Intense umami flavor and fermented taste typical of the Isan region.

Crispy fried wontons filled with a mixture of pork and shrimp. Served golden, often with a sweet and sour dipping sauce.

Spicy Thai salad with blanched squid, mixed with celery, onions, and chili. Tender and chewy texture, very fresh and lemony flavor.

Traditional dish from northeastern Thailand (Larb) made with minced meat, mint, cilantro, toasted rice powder, and chili. Savory and very aromatic, often eaten with sticky rice.

Rich and sophisticated red curry with roasted duck, sweetened with pineapple and lychee chunks. The combination of fatty duck and sweet fruits in the spicy sauce is delicious.

Classic curry made with dried red chili paste and coconut milk. Served with tender beef, bamboo, and Thai eggplants. Medium spicy and creamy.

The famous Thai green curry, prepared with fresh green chilies, basil, and coconut milk. Often spicier and more fragrant than red curry. Served with chicken.

Mild and creamy yellow curry, rich in turmeric. Contains chunks of beef, potatoes, and carrots simmered. Less spicy, very comforting.

Southern Thai curry with Indian and Malay influences. Rich and slightly sweet sauce with mild spices (cinnamon, cardamom), potatoes, and roasted peanuts.

Thick and reduced red curry, with a pronounced nutty flavor and flavored with shredded kaffir lime leaves. Generously coats the squid pieces.

Shrimp served in a rich and creamy Panang curry sauce. Salty-sweet flavor with a nice citrus note from kaffir lime leaves.

Chicken simmered in a thick Panang curry sauce. Less liquid than other curries, very rich in flavor thanks to coconut milk and curry paste.

Spicy stir-fried duck in a wok with holy Thai basil (Gaprao) and fresh green peppercorn clusters. Very aromatic and spicy.

The classic 'Pad Kra Pao'. Beef quickly stir-fried over high heat with garlic, chili, and plenty of holy basil. A must-have street food dish, savory and spicy.

Light stir-fry dish highlighting fresh shrimp and asparagus. Mild seasoning with oyster sauce. Crunchy texture and delicate flavor.

Marinated chicken grilled with herbs (Kai Yang style), served with a tamarind dipping sauce. The skin is crispy and the meat juicy.

Grilled salmon fillet topped with a thick 'Chu Chee' style red curry sauce, enriched with coconut milk. Rich, creamy, and slightly spicy.

Assortment of seasonal vegetables stir-fried in a wok over high heat with garlic and soy or oyster sauce. Simple, healthy, and crunchy.

Rich and dark noodle soup with long-simmered beef and springy meatballs. The broth is flavored with star anise and cinnamon.

Warm rice vermicelli salad (Bo Bun), topped with stir-fried beef, pieces of spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce. Fresh and complete.

Clear and light broth served with wontons stuffed with pork and shrimp. Often garnished with chives and sometimes green vegetables.

The national dish of Thailand. Stir-fried rice noodles with shrimp, eggs, tofu, crushed peanuts, and a sweet and sour tamarind sauce.

A version of Pad Thai prepared with chicken. Stir-fried rice noodles with tamarind sauce, served with bean sprouts and peanuts.

Jasmine rice stir-fried in a wok with pineapple chunks, shrimp, peas, and sometimes raisins and cashews. A fragrant sweet and savory mix.

Classic Thai-style fried rice with chicken, eggs, onions, and tomatoes. Simply seasoned with soy sauce and pepper.

Wok-fried rice with squid pieces. Tender squid texture contrasts with the fried rice grains.

Steamed Thai jasmine rice. Long, white, and naturally fragrant grains. Essential accompaniment for curries and stir-fried dishes.

Steamed sticky rice, served in a small bamboo basket. Sticky texture traditionally eaten with fingers. Perfect with papaya salad or grilled chicken.

Fine white rice noodles cooked in water. Served plain as an alternative to rice.

Traditional dessert made with eggs, coconut milk, and palm sugar. Dense and creamy texture, often topped with crispy fried onions for a sweet and savory contrast.

The most famous Thai dessert. Sweet sticky rice topped with warm coconut milk, served with slices of ripe fresh mango. Sweet, rich, and fruity.

Fresh mango served simply with a creamy coconut milk sauce. A light and refreshing dessert.

Assortment of exotic fruits (like jackfruit, palm fruit) served with coconut ice cream. Fresh and varied.

Warm sticky rice balls stuffed with a sweet yellow mung bean paste, sprinkled with grated coconut. Soft texture and melting center.

Sweet sticky rice and banana wrapped in a banana leaf and grilled. The rice absorbs the aroma of the leaf and the banana becomes melting inside.