Thai Inn

Steamed dumplings with vegetable filling. The dough is soft and translucent. Eaten hot, often dipped in soy sauce.

Classic steamed dumplings with a savory meat and vegetable filling. Juicy and soft texture.

Shrimp dumplings wrapped in a translucent (crystal) rice wrapper. Delicate seafood flavor and slightly chewy texture.

Open-top dumplings filled with pork and shrimp. Wrapped in a yellow egg dough. Rich and savory flavor.

A mixed selection of various steamed dumplings. Perfect for tasting different fillings and textures in one dish.

Large vegetarian dumplings with a special rice and starch dough, which gives a soft and glutinous (Mochi-like) texture.

Soft white steamed buns filled with sweet roasted pork (Char Siu). Delicious contrast between the sweet dough and the savory filling.

Crispy and golden spring rolls, filled with vegetables. They go well with sweet and sour sauce.

Pork and taro dumplings wrapped in fried soy curd skin. Typical Penang street food dish, crispy and aromatic.

Vietnamese-style fried spring rolls with crab filling. The rice paper becomes very crispy and light when fried.

Fried spring rolls filled with taro paste. They have a sweet and savory flavor and a creamy texture inside.

Fried puff pastry dumplings filled with curry potatoes. Popular snack in Southeast Asia, spicy and crumbly.

Fried taro dumplings with a porous and crispy surface. The filling is savory with meat and shrimp.

Fried triangular puff pastry dumplings filled with spiced vegetables. Crispy outside and soft inside.

The classic dragon clouds. Tapioca flour and shrimp chips, very light and crispy.

Fried shrimp patties, flat and golden. They have an elastic texture and a rich shrimp flavor. Served with sweet sauce.

Marinated chicken skewers with spices and turmeric, grilled. Served with a thick peanut sauce.

Grilled shrimp skewers, served with the classic sweet and spicy peanut satay sauce.

Indian flatbread, flaky and buttery. Crispy on the outside and soft on the inside. Great for accompanying curry sauces.

A variation of Roti filled or served with sardines in a spicy sauce. A flavorful and hearty dish.

Steamed Chinese buns, white and crustless. Neutral and slightly sweet flavor, ideal for accompanying saucy dishes.

Typical Malaysian fruit and vegetable salad with a thick, sweet, and dark sauce. Fresh and crunchy with a hint of umami.

Famous Thai julienned green papaya salad. Dressed with lime, chili, fish sauce, and peanuts. Spicy, sour, and sweet taste.

Traditional salad based on aromatic herbs, toasted rice, and dried shrimp. Very fragrant and intense flavor.

Spicy shrimp salad dressed with lemongrass and lime juice. Fresh, aromatic, and stimulating.

Whole fish (sea bass) steamed in a spicy and sour broth of lime, garlic, and chili. Very light and aromatic.

Sea bream marinated with sambal (chili paste) and wrapped in banana leaf before grilling. The fish absorbs the smoky aroma of the leaf.

Rich and creamy fish curry based on coconut milk and red curry paste. Slightly spicy.

Salmon served in a sweet and spicy Thai green curry sauce with Thai basil and vegetables.

Fish dish with a sour and spicy flavor due to the use of tamarind (Asam). A lighter and brothy curry without coconut milk.

Steamed shrimp seasoned with a fresh and tangy sauce of lime, minced garlic, and chili.

Shrimp stir-fried in a rich and spicy Sambal sauce. A Peranakan (Nonya) dish, flavorful and aromatic.

Shrimp marinated in tamarind pulp and then grilled or stir-fried. They have a distinctive sweet-sour taste and a dark caramelized color.

Shrimp stir-fried with plenty of ground black pepper. Strong and spicy flavor, not excessively hot.

Classic Thai stir-fry with holy basil (krapao), garlic, and chili. Very aromatic and flavorful.

Shrimp in a rich and sweet Massaman curry with potatoes, peanuts, and warm spices like cinnamon and cardamom.

Chicken soup or stew in coconut milk. Sweet and creamy taste, enriched by the crunchiness of bamboo.

Chicken fried with fermented shrimp paste (Belacan). Very intense umami flavor.

The famous Thai green curry with chicken. Spicy and aromatic, served with typical round eggplants.

Chicken red curry, less spicy than green but rich in flavor, with soft potatoes and coconut milk.

Stir-fried chicken with crunchy cashews, vegetables, and sweet and savory sauce. A very popular and not too spicy dish.

Chicken marinated and cooked with abundant cilantro (often seeds or roots), which gives a citrusy and spicy aroma.

Chicken dish served or cooked with green apple, which adds a fresh and tart note to the dish.

Chicken (often fried first) coated with Balado sauce, an Indonesian mixture of pounded red chilies and spices.

Duck cooked in a sweet and sour sauce, often enriched with plums or plum sauce.

Diced duck stir-fried in a wok with fresh shredded ginger. Pungent and warming flavor.

Indonesian/Malaysian style duck curry (Gulai), rich in spices and coconut milk, similar to a yellow/red curry.

One of the most beloved curries in the world. Beef slowly stewed with potatoes, peanuts, and a sweet and spicy curry.

Spicy green curry with beef chunks. Coconut milk balances the spiciness of the green chilies.

Very popular Thai street food dish. Minced beef stir-fried with garlic, chili, and holy basil. Flavorful and spicy.

Beef cooked very slowly in coconut milk and spices until the liquid evaporates and the meat becomes dark, tender, and intensely flavorful. An iconic Indonesian dish.

Marinated pork belly with fish sauce and then grilled or fried. Savory and crispy.

Stir-fried pork belly with crunchy vegetables and spices.

Pork ribs glazed in a sweet and sour sauce with a spicy touch. The meat easily falls off the bone.

Fried tofu cubes until golden brown. Crispy outside and soft inside, served with sauce.

Bok choy (Chinese cabbage) quickly stir-fried with garlic. Crispy and light vegetable.

Morning glory (water spinach) stir-fried in a wok with garlic and chili. A very flavorful and typical vegetable dish.

Assorted seasonal vegetables stir-fried in a pan, usually with soy or oyster sauce.

Mild yellow curry with coconut milk and a variety of mixed vegetables.

Three types of vegetables (the 'Three Kings') stir-fried with spicy shrimp paste (Belacan). A dish with a strong and decisive flavor.

Morning glory stir-fried with the famous spicy Sambal Belacan sauce. A flavorful and spicy Malaysian classic.

Fried rice with pineapple, which adds sweetness, and shrimp. Often served with cashews and raisins.

Vegetarian version of fried rice, with eggs and mixed vegetables.

Classic stir-fried rice with chicken pieces, eggs, and spring onions.

Steamed jasmine white rice. Essential neutral accompaniment for curry dishes and sauces.

Fried rice flavored with curry powder, enriched with chickpeas and mint freshness.

Malaysian-style fried rice ('Nasi Goreng') served with a fried egg or omelette on top.

Spicy fried rice with mixed seafood (shrimp, squid).

Special ('Istimewa') fried rice seasoned with spicy Sambal Belacan paste and shrimp. Intense flavor.

Creamy curry noodle soup (Laksa style) with chicken and coconut milk. Iconic Penang dish.

Noodle soup in a flavorful shrimp broth, served with shrimp and pork. A street food classic.

Noodles in a sour and spicy fish broth (tamarind). Does not contain coconut milk, it is fresh and tangy.

Thin rice vermicelli served in the famous Tom Yum soup, sweet and sour and spicy with lemongrass flavors.

Thick rice noodles stir-fried in a high-heat wok (Wok Hei) with seafood, eggs, and bean sprouts.

Stir-fried rice fettuccine with a rich peanut and shrimp sauce.

Stir-fried transparent vermicelli (soy noodles) with minced meat and vegetables. Light and tasty.

Drunken Noodles. Very spicy stir-fried noodles with basil, garlic, and chili. Great after a night out.

The most famous Thai dish. Rice noodles stir-fried with eggs, peanuts, tamarind sauce, and shrimp. Sweet and sour.

Dry stir-fried rice vermicelli with spices and vegetables. A simple and flavorful dish.

Stir-fried egg noodles (Mee Goreng) with vegetables and soy/tomato sauce.

Wide rice noodles (Ho Fun) stir-fried with shrimp and eggs in a thick and velvety sauce.

A scoop of ice cream wrapped in batter or bread and quickly fried. Hot outside and cold inside.

Sweet steamed buns, usually filled with custard, red beans, or lotus paste.

Green glutinous rice balls coated with grated coconut. When bitten, the liquid palm sugar inside explodes.

Glutinous rice balls filled with black sesame paste, often served in a warm syrup or ginger water.

Fried roti (flatbread) served as a dessert with condensed milk and cocoa. Crispy and very sweet.

Mango Sticky Rice. Sweet coconut milk rice served with slices of fresh ripe mango.

Soft and elastic Japanese/Asian glutinous rice dumplings, filled or coated with peanuts.

Additional portion of chicken.

Additional portion of beef.

Additional portion of shrimp.

Additional portion of pork.