Thai Siam

A clear and light broth garnished with tender chicken and rice vermicelli. A comforting soup with mild flavors, ideal to start the meal.

Also known as Tom Kha Gai, this creamy soup blends the sweetness of coconut milk with the tanginess of lemongrass and the unique aroma of galangal. The chicken is tender and infused with the aromas.

The famous Tom Yum soup, known for its spicy and tangy broth. It features fresh shrimp enhanced by lemongrass, chili, and Thai herbs.

An assortment of steamed bites, light and delicate. Ideal for discovering different textures and flavors, often served with soy or sweet and sour sauce.

Fresh rolls wrapped in rice paper, filled with crunchy vegetables, shrimp, and aromatic herbs. A refreshing starter served cold.

Crispy fried rice paper rolls, stuffed with a savory mixture of chicken and vegetables. To be enjoyed hot, often wrapped in a lettuce leaf with mint.

Crispy bites containing whole or minced shrimp. The golden fry contrasts with the tender, sweet shrimp meat.

A refreshing Thai salad combining shrimp and fresh herbs. The lemongrass and chili dressing offers a perfect balance between acidity and spiciness.

A varied platter designed for two, featuring the great classics of Thai starters. Perfect for exploring different flavors, from the crunch of spring rolls to the fragrant pandan chicken.

Known as Yam Woon Sen, this warm salad combines translucent glass noodles with protein and a tangy lime and chili dressing.

A fruity and savory salad where the sweetness of fresh pineapple meets the marine flavor of shrimp. Fresh and exotic.

Fried fish cakes (Tod Mun Pla), seasoned with red curry paste and herbs. Characteristic elastic texture and spicy taste.

Crispy broccoli florets quickly stir-fried in a wok. The oyster sauce provides a rich and savory umami flavor.

A colorful mix of seasonal vegetables quickly stir-fried in a wok to retain their crunch. A flavorful vegetable dish coated in a light brown sauce.

Tender grilled beef slices served on a bed of salad. The meat is marinated and accompanied by a spicy, sour, and salty Thai sauce (Nam Tok).

The famous Som Tum, a salad of shredded green papaya pounded in a mortar. It offers an explosion of flavors: sour, spicy, salty, and sweet, with crunch.

A Thai street food classic (Pad Kra Pao). Chicken is stir-fried with plenty of holy basil, chili, and garlic for a very aromatic and spicy flavor.

Marinated chicken pieces wrapped in pandan leaves before being fried. The leaf keeps the meat juicy and infuses it with a subtle, sweet herbal aroma.

Roasted duck slices with crispy, lacquered skin. The meat is rich and flavorful, usually served with a sweet and savory sauce.

Satay-style skewers, marinated in turmeric and coconut milk, then grilled. Always served with a creamy peanut sauce.

A rich and moderately spicy curry based on dried red chilies. Coconut milk softens the chili heat, creating a creamy and fragrant sauce.

A sophisticated dish (Kaeng Phed Ped Yang) combining the richness of roasted duck with a fruity red curry thanks to the addition of pineapple or fruit.

A simple yet powerful stir-fry, dominated by fried garlic and white pepper. A pronounced umami flavor without being spicy.

Considered the spiciest of Thai curries, prepared with fresh green chilies. It is very aromatic, creamy, and slightly sweet.

A thicker, richer, and milder red curry, with a dominant note of peanut and kaffir lime. The sauce is reduced to coat the meat well.

The national dish of Thailand: stir-fried rice noodles in a wok with a sweet and sour tamarind sauce, garnished with crushed peanuts and lime.

Tender pork pieces stir-fried with a generous garlic and pepper marinade. Savory and perfect with white rice.

Beef strips stir-fried in a wok over high heat with Thai basil and chilies. A fragrant and spicy dish, a must-try.

A marinated and grilled beef steak, sliced. The name comes from the 'Jaew' sauce served with it, so spicy and delicious it would make a tiger cry.

Beef simmered in a creamy and rich Panaeng curry. Flavors of coconut, mild red chili, and kaffir lime leaves.

A mild and fragrant curry with Indian and Persian influences, containing spices like cinnamon and cardamom, as well as potatoes and peanuts.

White fish fillet delicately steamed in a creamy curry sauce (Hor Mok). Steaming preserves the tender texture of the fish.

Juicy prawns steamed in a fragrant coconut curry sauce. A mild and creamy dish.

Shrimp served in a spicy and aromatic green curry broth, accompanied by crunchy vegetables.

Shrimp stir-fried in the wok in a rich, flavorful spicy sauce. Coconut milk slightly softens the chili heat.

Shrimp stir-fry flavored with fresh Thai basil. A classic combination of seafood and aromatic herbs.

The shrimp version of the famous Pad Thai. Sweet and sour stir-fried rice noodles with a great texture thanks to the peanuts.

Large prawns (gambas) coated in a rich coconut cream sauce with a hint of chili. Indulgent and creamy.

Prawns seared in the wok with a simple yet flavorful garlic and pepper marinade, enhanced with crispy vegetables.

Classic version with standard shrimp, highlighting the powerful flavor of fried garlic.

Tender scallops grilled on skewers with vegetables. A refined option with delicate marine flavors.

White fish fillet served with a thick and fragrant peanut Panaeng curry sauce.

Whole or fillet fish, grilled for crispy skin, and covered with a signature Thai sauce, often sweet and sour and spicy.

Steamed whole sea bream with a light and very lemony sauce (Pla Neung Manao), garnished with plenty of chili and garlic. Very fresh and healthy.

Fragrant steamed Thai jasmine rice. The essential accompaniment for all sauced dishes.

Traditional sticky rice, to be eaten with fingers by forming small balls. Perfectly accompanies grilled dishes and papaya salad.

Stir-fried rice with chicken and egg. A simple and universally appreciated complete dish (Khao Pad).

Vegetarian version of fried rice, colorful and flavorful.

Thai-style fried rice, often seasoned with soy sauce and fish sauce, garnished with shrimp.

Egg noodles stir-fried in a wok with crunchy vegetables.

Exotic fried rice mixed with pineapple chunks and shrimp, offering a distinctive sweet and savory blend, sometimes flavored with yellow curry.

Quick lunch set menu including two dishes. An excellent option to discover Thai cuisine at a reduced price during lunchtime.

A complete 3-course menu available for lunch and dinner, offering a wide choice of specialties for a complete Thai experience.