Refreshing ancient Thai Palace Recipe.
Delicately steamed. Stuffed with caramelized chicken, sweet turnip and crushed peanuts.
French goose liver is Chef Nooror’s favorite dish. Thai golden tamarind and spicy North-Eastern style sauce,
accompanied by mashed sweet potato and sweet basil – a new and delectable Thai flavor!
Sliced duck breast salad and lychee dressed with tangerine, lime,
tamarind and palm sugar, garnished with saw coriander.
Stuffed with minced chicken and prawn.
Spicy river prawn bisque tom yam with coconut juice.
Snow fish from the Andaman Sea steamed with galangal, lemongrass,
and kaffir lime leaves topped with a homemade spicy seafood dressing.
Stir-fried Blue Swimmer crab meat in yellow curry and Blue Elephant
homemade roasted chili paste.
Original green curry with free range chicken in coconut milk, flavored
with aroma from wild ginger, kaffir lime and Thai sweet basil leaves, topped with crispy coconut.
Stir-fried with Thai garlic, fish sauce and a hint of bird’s eye chili.
In collaboration with “Friends in Need” (of Princess “PA”),Chef Nooror
specially created this steamed organic riceberry flavored with fresh coconut water.
The price is THB 1,180 per person without soup and THB 1,280 per person with soup
All prices are subject to a 10% service charge and applicable government tax.