Stir-fried sliced chicken with pineapple, cashew nuts and topped with fried chilli served in a fresh pineapple shell.
Typical North Eastern Thai style spicy salad of minced chicken with a hint of mint leaves and young galangal.
Green curry with chicken in coconut milk, Thai sweet basil leaves and pea aubergines.
Grilled medium rare marinated duck breast topped with sauce made of golden sweet tamarind sauce accompanied by fried shallots and crispy kale.
Marinated chicken in a cloud of Thai herbs and spices, topped with crispy lemongrass and kaffir lime leaves.
Blue Elephant red coconut milk curry of Peking roast duck, with fresh pineapple, kaffir lime leaves and organic sweet basil.
From Bangkok’s China Town: deep-fried tempura chicken with sweet and sour sauce and longans.
