Tuk Tuk

A lunch menu including a starter and a main course that changes daily. Ideal for a quick and varied midday meal.

Classic lunch formula with a fresh salad as a starter followed by the famous chicken stir-fried noodle dish. A perfect balance between freshness and sautéed flavors.

Complete menu: starter, main course, dessert. Combines the crispiness of spring rolls, the creamy spiciness of green curry, and an original sweet touch for dessert.

A complete feast featuring shrimp and chicken. The green curry provides a spicy and fragrant flavor with coconut milk.

Evening menu including starter, dish of the day, and traditional Thai dessert. Banana with coconut milk offers a sweet and creamy end to the meal.

A grand tasting menu to share for two, including a variety of homemade starters, as well as a choice of main courses and desserts.

A Thai-style 'Omakase' menu for two where the chef selects the best dishes of the moment for a surprise experience.

Small pasta pockets filled with vegetables, steamed or fried. A light and flavorful starter.

Crispy dumplings filled with a shrimp mixture. Served golden with a dipping sauce.

Fried tofu cubes until golden and crispy on the outside, while remaining tender on the inside. Often served with peanut or sweet and sour sauce.

Fried spring rolls filled with vegetables. Crispy and served with lettuce and mint leaves.

Fried imperial rolls filled with minced chicken and small vegetables. A classic crispy texture from Asian cuisine.

Fresh and crunchy cucumber salad marinated in a slightly sweet and tangy Thai dressing.

Som Tam. Shredded green papaya, pounded with lime, chili, fish sauce, and peanuts. An explosive mix of sour, spicy, and salty flavors.

Tom Kha Gai. A rich and creamy soup based on coconut milk, flavored with galangal and lemongrass, with pieces of chicken.

Tom Kha Goong. Variation of the coconut-lemongrass soup prepared with shrimp. Sweet, fragrant, and comforting.

Steamed jasmine white rice. The essential accompaniment to soothe the heat of spicy dishes.

Sticky textured rice served in a small basket. Traditionally eaten with fingers by forming small balls.

Thai curry based on green chili paste and coconut milk, served with tofu. Spicy and creamy vegetarian dish.

Kaeng Khiao Wan Gai. Chicken pieces simmered in a green curry with coconut milk, Thai basil, and eggplant. Quite spicy.

Shrimp served in a creamy and spicy green curry sauce. A very aromatic classic.

Large shrimp (prawns) prepared in the traditional green curry with coconut milk.

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

Seafood version of the famous Phad Thaï, with sautéed shrimp, rice noodles, and crushed peanuts.

Stir-fried rice noodles in Phad Thai style with tender beef strips.

Khao Pad Gai. Jasmine rice stir-fried in a wok with chicken, eggs, and small vegetables (onions, tomatoes). Simple and tasty.

Classic fried rice prepared with fresh shrimp. A complete and fragrant dish.

Luxury version of fried rice with large prawns.

Moo Tod Kratiem. Sliced pork sautéed with plenty of garlic and pepper. A powerful, caramelized flavor.

Wide rice noodles stir-fried with dark soy sauce, beef, and green vegetables (like Chinese broccoli). Smoky and slightly sweet taste.

Suea Rong Hai. Grilled marinated beef then thinly sliced, served with a traditional 'Nam Jim Jaew' dipping sauce (tamarind, dried chili, roasted rice). Tender and fragrant.

Panang Neua. Beef simmered in a rich and thick red curry with coconut milk, flavored with kaffir lime leaves. Less spicy than green curry.

Yam Neua. Grilled beef slices mixed with fresh herbs, cucumbers, and tomatoes in a spicy and lemony dressing.

Gai Pad Med Mamuang. Chicken stir-fried with crunchy cashews, vegetables, and mild dried chilies. A textured and flavorful dish.

A main course version of Tom Kha soup, enriched with shrimp dumplings for a hearty meal.

Roasted duck fillet topped with a sweet and sour tamarind sauce, often served with fried shallots.

Daily chef's suggestion, varying according to market products.

Temporary specialty highlighted by the chef for the current month.

Mango Sticky Rice. The iconic Thai dessert: sweet coconut milk sticky rice served with slices of fresh ripe mango.

Plate of freshly sliced mango, appreciated for its natural sweetness and juiciness.

Pieces of fresh pineapple, perfect for ending the meal on a light and tangy note.

Fried spring rolls filled with chocolate-hazelnut spread. Crispy and melt-in-your-mouth.

Kluay Buat Chi. Banana pieces gently cooked in sweet, warm coconut milk.