Classic menu

Suggestions

  • “FOIE GRAS” TAMARIND SAUCE

    Thai Tamarind sauce, a mash of sweet potato and basil add a new and delectable Thai flavor to the French goose  liver from “Landes.”

  • PHUKET PINEAPPLE SALAD

    Spicy salad made from fresh Phuket pineapple,  Andaman deep sea prawns and local herbs.

  • LAMB CHOP KRA PRAOW

    A delicate New Zealand rack of lamb napped in wild basil leaves, organic chilli and garlic sauce, accompanied by  rice stir-fried in olive oil.

  • NAM PRIK RU PLA SINE TOD

    Favoured by Chef Nooror and popular with many Thais, the most classic chilli dip with spicy Phuket shrimp paste, accompanied  with deep-fried Andaman sand fish and various Thai vegetables.

  • DUCK SALAD

    Typical North-eastern styled spicy salad of minced duck breast, with a hint of mint leaves and organic young galangal and  lime dressing accompanied with steamed Surin sticky rice.

  • SPARE RIBS

    Famous marinated spare ribs of pork grilled with organic honey and Thai herbs from Royal Project farm.

  • SARONG PRAWN

    Deep-fried crispy wrap deep sea prawns with rice noodles and pineapple sauce.

  • SOM TAM WITH GRILLED PORK

    The famous green papaya salad with grilled pork and spicy crushed peanut dressing.

  • TAKRAI STEAK

    Grilled “Kho Khun” tenderloin beef topped with lemongrass sauce and young pepper corns accompanied with mashed sweet potato, basil and mixed salad with Thai herb dressing.

  • SPAGHETTI KHEE MAOW WITH PRAWN

    Spicy stir-fried black spaghetti with giant king prawns, garlic, tomato sauce and fried basil.