Appetizers & Starters
- Sa-Te-Kai (Chicken Satay)
- Kung Chob Pang Thod (Prawn Tempura)
- Pak-Cob Pang Thod (Vegetables Tempura)
- Nam Tok Kai (Chicken Salad)
Soups
- Tom Yam Kung (Prawn Soup)
- Tom Yam Kai (Chicken Soup)
- Tom Yam Pak (Mixed Vegetable Soup)
(All Thai soups are served with plain rice)
Main Course
- Pla Neung Manao (Steamed Fish)
- Chu Chee Pla (Fried Fish)
- Kung Tod Kratiem (Fried Prawn)
- Phad Kai Kap (Stir-fried chicken with cashewnuts)
- Phat Kai Priao Wan (Sweet & Sour Chicken)
- Pha Nang Kai (Chicken with Penang Curry)
- Kaeng Phet Kai (Red Curry Chicken)
- Kaeng Masaman Pla (Fish cooked in Mussaman curry paste-coconut milk)
- Kaeng Ka - Ree Kai (Chicken cooked in yellow curry paste)
- Kaeng Khiao Wan Pak (Mixed vegetables cooked in green curry paste)
- Phat Pak Rummit (Thai style stir-fried mixed vegetables)
- Phad Thai (Thai style fried rice noodles with tofu and vegetables)
- Phad See Iew (Fried Thai rice noodles with vegetables)
