Classic menu

Main courses

  • MASSAMAN LAMB

    Nooror’s home recipe orginally from the far South. A tender lamb curry of dried spices in coconut milk, Thai sweet potatoes and succulent roasted peanuts and  cashew nuts, as described in a poem by King Rama II.

  • LAMB KURMA

    Braised lamb served with Roti and saffron rice.  A Muslim wedding delicacy and a must in Phuket island.

  • KHO KHUN BEEF CURRY

    Our rich red curry of Kho Khun beef in coconut milk with peanut butter, and aromas from Kaffir lime and organic Thai sweet basil leaves.

  • BLACK CHICKEN GREEN CURRY

    Green Curry with Black Chicken in coconut milk with Thai sweet basil leaves and Thai green and pea aubergines. The Chinese believe that the black chicken is very healthy especially for rejuvenating your body. This dish is accompanied  with crispy Roti Bread. Can be substituted by Free-Range Chicken.

  • DUCK WITH TAMARIND SAUCE

    Medium rare seared marinated duck breast topped with golden sweet tamarind sauce from Petchaboon Province, accompaniedwith fried shallots and crispy kale.

  • FRESH LIME SEA BASS

    Steamed whole sea bass flavored with organic lemongrass and topped with green lime, Doi Ankkang garlic and our  special chilli dressing, sprinkled with coriander leaves.

  • BAMBOO FISH

    Grilled marinated Andaman Sea Parrot cooked in a bamboo case accompanied by spicy Organic chilli and garlic sauce.

  • LEMONGRASS SILVER POMFRET

    Crispy silver pomfret napped with a southern bean paste sauce  made of organic garlic, ginger and crispy lemongrass.

  • KARIENG STIR-FRIED TUNA

    Stir-fried Andaman tuna with wild basil, organic Bird’s Eye chilli  from Doi Intanon in a garlic sauce.

  • BLACK CRAB CURRY

    Delicate Savory Phuket crab betel leaf curry with fresh coconut milk, home-made curry paste of lemongrass and fresh turmeric  accompanied by rice vermicelli.

  • PHAD SATOR KOONG

    Spicy stir-fried Andaman deep sea prawns with parkia seeds in red curry paste and basil leaves.