| STARTERS |
|
|
505 |
SPRING ROLL "BLUE ELEPHANT"
The whole kitchen garden of our chef enveloped
in a delicate rice-paper and served with a delicious
spicy sauce separately. |
2.300 |
|
 |
506 |
KAO PHOD 
Fresh baby corn stuffed with pickled radish and
crushed peanuts wrapped in rice paper, deep fried
and served with plum sauce. |
2.400 |
|
|
14 |
SOM TAM
A salad of green papaya and spicy crushed
peanut dressing. |
2.200 |
|
SOUPS |
|
|
551 |
TOM YAM HED
A clear broth with spicy mushroom and lemongrass. |
2.400 |
|
|
552 |
TOM KHA MUSHROOM
Soup of roasted young coconut, fresh been curd
and mushroom. Flavoured with Kha, lemongrass
and kaffir leaves. |
2.600 |
|
MAIN COURSES |
|
|
606 |
GREEN VEGETABLE CURRY
A green curry of mixed vegetables and spices
in fresh coconut milk. |
3.200 |
|
|
611 |
THAI LADY FINGERS
Stir fried Okra in a spicy chilli sauce flavoured with basil. |
2.400 |
|
|
615 |
TOW-HU SAM ROD
Deep-fried marinated fresh bean curd topped
with crushed chilli and pineapple sauce. |
3.200 |
|
|
614 |
ASPARAGUS "DOI SUTHEP"
Stir fried Thai asparagus with fresh perfumed
mushrooms in garlic sauce. |
2.800 |
|
|
617 |
PANAENG TOW-HU
A rich curry of soft bean curd flavoured
with sweet basil. |
3.200 |
|
ACCOMPANIMENTS |
|
|
652 |
VEGETARIAN "ROYAL FRIED RICE"
Spicy stir fried jasmine rice with a bouquet of vegetalbes and
basil. |
2.900 |
|
|
670 |
CHIANG MAI GARDEN
Crispy stir-fried mixed fresh vegetable with soya sauce. |
2.500 |
