Thai Tamarind sauce, a mash of sweet potato and basil add a new and delectable Thai flavor to the French goose liver from “Landes.”
Spicy salad made from fresh Phuket pineapple, Andaman deep sea prawns and local herbs.
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.
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.
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.
Famous marinated spare ribs of pork grilled with organic honey and Thai herbs from Royal Project farm.
Deep-fried crispy wrap deep sea prawns with rice noodles and pineapple sauce.
The famous green papaya salad with grilled pork and spicy crushed peanut dressing.
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.
Spicy stir-fried black spaghetti with giant king prawns, garlic, tomato sauce and fried basil.