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.
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.
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.
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.