Classic menu

Starters

  • BLACK CHICKEN CRISPY SPRING ROLLS

    Our special recipe of “Black Chicken” and vegetable stuffing, served with a home-made pineapple, garlic and chilli,  sweet and sour sauce.

  • CRAB SOUFFLE

    Crispy crab meat in red curry paste and basil leaves.

  • ENOKI YUM WOON SEN SALAD

    A delicate salad of mung bean vermicelli with Royal Project Enoki mushroom, fresh squid, Andaman sea bass, minced free- Range chicken, lime and chilli dressing.

  • CHICKEN, BUFFALO OR PORK SATAY

    Grilled marinated free-range chicken, buffalo or pork fillets accompanied with our home-made peanut sauce and cucumber salad.

  • CHOR MUANG

    From Chaowang’s kitchen: steamed flower-shaped dumpling  with an exotic stuffing.

  • DOI KHAM SALAD

    Inspired by her collaboration with the Royal Project Vegetables and Herbs farms at Doi Inthanon, Chef Nooror created a Purple Eggplant Salad with grilled scallops, herbal spiciness and a hint of truffle.

  • LAAB SALMON

    A spicy raw salmon tartar with fresh Thai herbs. Subtle with lots of character.

  • PEARL OF "BLUE ELEPHANT"

    An interesting and varied assortment of our starters.

  • CRISPY PAPER PRAWN

    Organic prawns wrapped in rice-paper with minced free range chicken and crushed peanut stuffing accompanied  with our home-made sweet and sour plum sauce.