T1 |
LARB  |
12 |
|
Ground meat mixed with onions, seasoned with rice kernels, Thai dried peppers,
mint leaf and lime juice |
|
T2 |
CHU-CHEE FISH |
15 |
|
Deep-fried catfish fillet flavored with Thai curry, coconut milk, topped with bamboo shoots, mushrooms, bell peppers, basil, and lime leaf. |
|
T3 |
DUCK CURRY |
17 |
|
Roasted duck breast topped with red curry, pineapple, tomatoes, bell peppers, and basil in coconut milk. |
|
T4 |
PRA-RAM |
12 |
| |
Chicken breast stir fried with mixed vegetables including cabbage, broccoli, carrots, zucchini, baby corn, mushrooms, and snow peas. Topped with peanut sauce. |
|
T5 |
SEAFOOD HOT PLATE |
16 |
| |
Stir fried crystal bean threads, shrimp, scallops, squid, New Zealand mussels, mushrooms, carrots, snow peas and basil. Flavored with curry powder and served on a hot plate. |
|
T6 |
DANCING SEAFOOD |
16 |
| |
Stir fried scallops, shrimp, squid, New Zealand mussels, mushrooms, tomatoes and onions in Thai hot & sour (Tom-Yum) sauce. Served on a hot plate. |
|
T7 |
PLA-SUM-ROD |
15 |
| |
Fried red snapper fillet topped with tomatoes, onions, lime leaf, mushrooms,
bell peppers and basil in tamarind sauce flavored with Thai peppers. |
|
T8 |
SATAY (8) |
12 |
| |
Grilled chicken on bamboo skewers. Served with peanut sauce and cucumber salad. |
|
