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MAIN COURSE
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Steamed Black Cod
with lemongrass and lime juice, wok-roasted green chilli dips |
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Stir-Fried Prawns & Scallops
with ginger, green peppercorns, english celery and freshly cut chilli |
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Deep-Fried Soft Shell Crab
with thai sweet chilli sauce |
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Grilled Boneless Leg of Chicken
with thai herbs and lemongrass |
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Crispy Duck Confit
cooked in fragrant thai herbs oil, sweet potato mash |
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Braised Lamb Shank
in tom yum flavoured sauce and root vegetables |
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Grilled Beef Tenderloin
with fresh peppercorn sauce |
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RICE
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Vegetarian Fried Rice |
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Pineapple Fried Rice |
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Seafood Fried Rice |
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Olives Fried Rice |
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Belachan Fried Rice with Crispy Anchovies |
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NOODLE
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Thai Style Fried Rice Noodle with Chicken, Prawns, Vegetables and Egg (Phad Thai) |
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Fried Glass Noodle with Seafood and Coriander (Phad Woon Sen) |
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Tom Yum Noodle Soup with Seafood |
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NEW AGE CURRIES
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Deep-Fried Spiced Cod
Panaeng curry sauce, Thai asparagus and kailan |
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Pan-Fried Sea Scallop with Slipper Lobster
basil curry sauce, wilted spinach, pinenuts |
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Pan-Seared Seabass Fillet rolled with Seafood Mousse
drizzled with mild red curry |
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Stuffed Leg of Chicken with Mud Crab Mousse and Chestnut
slow-cooked in lemongrass, green curry and straw mushrooms |
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Roast Duck Curry
with caramelized grapes and honey pineapple |
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Braised Lamb Massaman Curry
with fingerling potatoes and pearl onion |
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Grilled Beef Steak
topped with red curry sauce and cucumber salad |
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VEGETABLES
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Stir-Fried Kangkong with Sambal |
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Stir-Fried Eggplant with Chilli and Basil |
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Stir-Fried Asparagus with Shitake Mushroom |
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Stir-Fried Leek, Carrots and Shimeiji Mushroom with Garlic |
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Japanese Eggplant Stuffed with Minced Toufu and Carrots |
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