Thaï Basilic Rosa Parks

Crispy fried spring rolls filled with minced chicken and vegetables. Served golden and hot. Traditionally wrapped in lettuce leaves with fresh mint.

Fried wonton pastry stuffed with a shrimp filling. Crispy texture. Usually served with a sweet and sour sauce.

Fried triangular fritters stuffed with a spicy vegetable mix. Crispy texture and curry-flavored taste. A street food classic.

Whole shrimp wrapped in a thin pastry and fried. Crispy and light. Easy to eat with your hands.

Shrimp coated in a thick batter and fried. Soft inside and golden outside. Ideal with a mild chili sauce.

Shrimp filling wrapped in a crispy pastry, often tied like a candy. Fried and tasty.

Marinated and fried chicken pieces in a pandan leaf wrapper or batter. Fragrant and juicy.

Grilled pork sausages flavored with Thai herbs and lemongrass. Rich, herbaceous, and slightly tangy flavor. Served sliced.

Tasting platter featuring a variety of fried appetizers from the menu. Ideal for sharing and discovering different textures and flavors.

Refreshing mix of various seafood (shrimp, squid, mussels) with herbs and lemongrass. Spicy and citrusy seasoning.

Thai salad combining the sweetness of shrimp with the acidity and bitterness of grapefruit. Fresh and light, often with toasted coconut.

Yum Woon Sen salad made with transparent glass noodles, shrimp, and crunchy vegetables. Spicy lime and chili dressing.

Raw salmon cubes marinated with lemongrass, herbs, and Thai spices. Fusion between classic tartare and Southeast Asian flavors.

Sweet and sour salad combining juicy shrimp and fresh pineapple chunks. Refreshing and fruity.

Finely minced raw beef seasoned Laotian or Thai style (Larb) with lemongrass, mint, and chili. Tender texture and intense flavor.

Grilled beef slices mixed with a salad of fresh herbs, cucumbers, and tomatoes. Spicy and tangy 'Nam Tok' dressing.

The famous 'Som Tam'. Shredded green papaya pounded with garlic, chili, tomatoes, and green beans. Very crunchy texture and a balanced taste between sour, sweet, and spicy.

Traditional Tom Yam soup. Spicy and sour clear broth with shrimp, flavored with lemongrass, galangal, and kaffir lime leaves.

Variation of Tom Yam with fish pieces. Aromatic, light, and spicy broth.

Tom Yam soup with a mix of seafood. Rich in marine flavors and Thai spices.

Tom Yam Gai soup. Sour and spicy chicken broth with fresh herbs and mushrooms.

Tom Kha Gai soup. Rich and creamy broth made with coconut milk, galangal, and chicken. Mild, creamy, and slightly sour flavor, less spicy than Tom Yam.

Fusion soup combining shrimp dumplings (wontons) in a fragrant lemongrass broth. Comforting and flavorful.

Fresh spring rolls (Goi Cuon) made of rice paper, vermicelli, shrimp, herbs, and vegetables. Served cold with hoisin or peanut sauce.

Spring roll variation with beef slices. Fresh, healthy, and light.

Crispy Vietnamese fried spring rolls stuffed with chicken. An essential classic.

Warm rice vermicelli salad, topped with stir-fried beef, raw vegetables, herbs, peanuts, and chopped spring rolls. A complete and balanced dish.

Banh Cuon. Vietnamese steamed dumplings made from a very thin rice flour, filled with minced pork and black mushrooms. Silky and delicate texture.

Marinated lemongrass chicken thighs, grilled. Crispy skin and fragrant meat. Often served with rice.

Vietnamese-style fried chicken, crispy and golden. Simple and tasty.

Tender beef cubes stir-fried in a wok ('shaken') with a savory brown sauce. Traditionally served with tomato rice.

Southern Thai curry, rich and mild, with braised lamb, potatoes, and peanuts in coconut milk.

Lamb cooked in a spicy green curry with fresh green chilies, coconut milk, Thai eggplants, and sweet basil.

Stir-fried beef slices with fragrant Thai basil and fresh green peppercorns. Spicy and herbaceous taste.

Beef stir-fried with a spicy chili sauce. A dish for those who appreciate pungent flavors.

Creamy Massaman curry with beef chunks, potatoes, and cashews or peanuts. Mild and slightly sweet flavors.

Beef stir-fried with fresh ginger strips, onions, and mushrooms. Spicy and warming ginger flavor.

Thick and creamy red curry (Panang) with beef, flavored with kaffir lime leaves and crushed peanuts. Less liquid than other curries.

Stir-fried chicken with Thai basil and fresh green peppercorns. An aromatic and slightly spicy classic.

Chicken stir-fried in a rich chili sauce. Intense and spicy flavor.

Chicken cooked in a red curry made with dried red chili paste, coconut milk, and bamboo shoots. Balance between spicy and creamy.

Classic Thai green curry with chicken, coconut milk, eggplants, and basil. Known for being one of the spiciest curries.

Stir-fried chicken with crunchy cashews, vegetables, and mild dried chilies. Varied texture and savory sauce.

Stir-fried chicken with fresh ginger strips. A fragrant and slightly spicy dish thanks to the ginger.

Chicken Panang Curry. Thick red sauce, rich in coconut milk and flavored with kaffir lime.

Fried duck pieces served with a chili sauce. The skin is crispy and the meat is rich.

Fried duck then stir-fried with Thai basil and green pepper. Mix of crispy textures and herbaceous aromas.

Roasted or fried duck served in a red curry with fruits like pineapple or grapes to mellow the spice.

Duck coated in a thick and creamy Panang curry sauce. Rich and fragrant.

Small pork ribs marinated in garlic and pepper, then fried. Tasty, salty, and perfect for eating with your hands.

Fried pork ribs coated in a classic sweet and sour sauce with pineapple chunks, bell peppers, and onions.

Pork ribs served with a rich coconut milk Panang curry sauce. A gourmet combination.

Fried frog legs simply seasoned with fried garlic and white pepper. Tender meat resembling chicken.

Stir-fried shrimp with Thai basil and fresh green pepper. Intense herbaceous aroma.

Shrimp stir-fried in a spicy chili sauce. For lovers of spicy seafood.

Shrimp served in a thick, creamy red curry sauce with coconut milk.

Stir-fried shrimp with whole cashews and vegetables. Pleasant contrast of textures.

Fried shrimp then stir-fried with garlic and pepper. Simple, aromatic, and tasty.

Mix of seafood (mussels, squid, shrimp) stir-fried with Thai herbs and green pepper.

Assortment of seafood cooked in a robust chili sauce.

Red seafood curry presented in a special bowl or young coconut. Spectacular presentation and rich taste.

Often a red curry fish mousse steamed in a banana leaf (Hor Mok). Smooth texture like a flan.

Scallops served with a rich and creamy Panang curry sauce.

Large prawns prepared with a mild yellow curry based on turmeric and coconut milk.

Fried prawns stir-fried with aromatic herbs and fresh green pepper.

Prawns coated in a tamarind sauce, offering a perfect balance between acidity and sweetness.

Prawns served with a thick and fragrant Panang curry sauce.

Fried salmon fillet or steak, topped with creamy Panang curry sauce.

Fried salmon served with a fresh ginger sauce and vegetables.

Whole or fillet sea bream, fried crispy and topped with a stir-fried basil and green pepper sauce.

Fried sea bream served with cashews and a savory sauce.

Whole steamed sea bass, served in a hot broth of lime, garlic, and chili. Very fresh and spicy.

Crispy fried whole sea bass, topped with a colorful sweet and sour sauce with vegetables.

Tender wok-fried eggplants with Thai basil and fermented bean paste. Savory and melt-in-your-mouth.

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

Morning Glory (Pak Boong). Aquatic green vegetable quickly stir-fried over high heat with garlic and chili. Unique crunchy texture.

Stir-fried seasonal vegetables in a wok (Chop Suey). Light side dish.

Fried rice with yellow curry, pineapple chunks, raisins, and cashews. Often served in half a pineapple.

Fried rice flavored with shrimp paste (Kapi), giving a powerful umami and salty taste.

Fried rice with chicken cooked in a sweet and savory caramel sauce.

Classic fried rice with eggs, peas, diced ham, and shrimp.

Steamed jasmine white rice. Ideal neutral accompaniment for saucy dishes.

Whole red grain rice, firmer and with a nuttier flavor than white rice.

Steamed sticky rice cooked in a bamboo basket. Traditionally eaten with fingers by forming balls.

Thai national dish. Stir-fried rice noodles with eggs, peanuts, soy, and a sweet and sour tamarind sauce.

Noodles (often egg or rice noodles) stir-fried with a mix of crunchy vegetables.

Stir-fried noodles with beef strips and vegetables.

Stir-fried noodles with shrimp.

Stir-fried noodles with chicken pieces.