top of page
We're not accepting online orders yet. Please contact us to complete the order.
Pickup, ASAP (in 15 minutes)
Menu
.
Kang tai pla is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails, which gives the curry a strong smell and flavor. This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice
0.00 USD
Pha-naeng with PORK is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavor.0.00 USD
Khua Kling with Chicken is a spicy, dry-fried curry from Thai cuisine originating from the Southern Region. The primary components are meat and Southern Thai style red curry paste. Unlike most curries that are cooked in a spicy sauce, the dry meat style directly seasons the meat.0.00 USD
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry.As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".0.00 USD
Steamed curry with Tilapia is a Southeast Asian type of curry steam-cooked in banana leaves. In Laos it is also roasted on embers. The base of the curry is made with a curry paste with or without the addition of coconut cream or coconut milk.0.00 USD
Thai Pineapple Chicken Curry Made With Red Curry Paste, Coconut Milk, Fish Sauce, Pineapple, Red Bell Pepper Fresh Basil Leaves.
0.00 USD
KANG DANG is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp. The base Thai red curry paste is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies.0.00 USD
This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. It's made with juicy chunks of chicken thigh meat, has a smooth and creamy texture, and deliciously exotic flavors of the Thai strong red chili paste (Prik Kaeng Ped) with Bamboo Shoots (Nor Mai).
0.00 USD
This authentic Thailand stir-fried dish is made by frying pork into a red chili base that includes fresh lemongrass, galangal, coriander root, kaffir lime, garlic and shallots. It's one of our most popular one-dish meals. In this version we add a portion of sour bamboo shoots ( Nor Mai Dong).0.00 USD
Prik king paste is probably more accurately described as a chili paste rather than a curry paste. It’s used to make various stir fried dishes, the most common of which is probably “pad prik king moo” or pork belly stir fried with chili paste. It’s a simple dish of pork and green beans stir fried with this chili paste, red pepper, garlic, and kaffir lime leaves. It offers a full flavor of sweet, salty, and spicy all in one bite!0.00 USD
Khai Luk Khoei is fabulously sweet, sour, and sticky, with golden-crisp eggs enveloped in a memorably intense sauce. Yes, boiling and deep frying eggs is kind of a pain, but the textural contrast between the crisp edges and custardy yolks is a fine reward.0.00 USD
Pad ped pla duk is a Thai fish specialty made with pieces of deep-fried catfish that are stir-fried in a spicy Thai red chili paste. Apart from fresh Thai red chili paste (nam phrik kang ped), the sauce typically contains ingredients such as kaffir lime leaves, chili peppers, garlic, krachai (Chinese ginger), and (optionally) lemongrass or galangal. Fish sauce, oyster sauce, and palm sugar are added to the dish to enhance its flavor. Crispy catfish pieces immersed in a flavor-packed chili paste sauce are often topped with fried Thai basil leaves and thin crunchy strips of red bell peppers, and are usually accompanied by steamed jasmine rice on the side0.00 USD
Moo tod is basically a handful of pork that’s deep fried with garlic and soy sauce. It’s then placed over a plate of rice and served with an optional fried egg0.00 USD
Pad Kra Pao consists of meat such as pork, chicken, beef, and seafood stir fried with Thai holy basil and garlic. It is served with rice and topped up (optional) with fried eggs or khai dao . The main seasonings are soy sauce, Thai fish sauce, oyster sauce (optional), cane sugar, and bird's eye chili.0.00 USD
Sour Bamboo Curry is a curry with pickled bamboo shoots that seems to tame the heat from the red curry paste. The sour bamboo shoots absorb the spices while giving up the pickling property to flavor the curry.
0.00 USD
Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind. The recipe uses palm sugar to sweeten the curry0.00 USD
Kai Palo, a Chinese influenced dish, is an amazingly fragrant Thai stew comprised of pork belly and eggs as well as a combination of herbs and spices. The best part of the stew is the caramelization of the sugars and blend of soy sauces, which create a delicate and aromatic sweetness to the dish. Five spice powder is not required to make this dish! The only herbs and spices you need to make a delicious kai palo is cilantro, garlic, galangal, black peppercorns, and star anise.0.00 USD
Preserved Lime Chicken Soup This is a mild soup that is made with chicken. The pickled limes add a zesty flavour and aroma to the soup, and the melon provide a fresh taste and contrasting texture to the chicken. Although a fair amount of preparation and cooking time is required to prepare this soup, it is well worth the effort due to it interesting taste and aroma, and the fact that it is so light and healthy.0.00 USD
Pad Ped Nor Mai refers to Thai stir-fried pork or chicken and bamboo shoots with red curry paste0.00 USD
One of the most popular curries served with kanom jeen is nam ya style curry, a coconut-based fish curry that's made by cooking aromatic ingredients along with fish in coconut milk and then blending them, which produces a thick, noodle-coating sauce.0.00 USD
SNACK
.
Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish,but the tiny and luscious dumpling. These satisfying little dumplings are packed with pork, shrimp, and yam, served with dried garlic and black vinegar sauce12.00 USD
Fluffy bread (Kanom Pang) dipped in the vivid green sweet sauce, Kanom Pang Sangkaya is a popular sweet that is offered by street vendors, night bazaars, and contemporary cafes across Thailand. The dip derives its color and fragrance from the pandan leaf. The fragrance is balanced with the flavor of fresh coconut milk to create a traditional sweet that is popular with Thai people across generations. Sangkhaya is often served in a similar fashion to fondue, warm alongside cubed bite-sized steamed white bread. Sangkhaya and Kanom Pang paired with warm milk form a cornerstone of Thai late-night snacking culture.15.00 USD
Mee Krop is a Thai dish consisting of deep-fried noodles. Mee Krob means "crisp noodles". It is made with thin rice noodles and a sauce that is predominantly sweet but can be balanced with an acidic flavor.12.00 USD
bottom of page