Evening menu

Evening menu

Appetizers . Bar food . Room Temperture

Greens

  • Papaya

    #001

    SOM TAM ·46 nis

    Thinly sliced green papaya salad with cherry tomato, yard long beans (in season), fish sauce, crushed peanuts and garlic. Recommended spicy.

  • Greens

    #220

    PAHD PAHK KIYAHO ·64 nis

    Stir fried asparagus, broccoli, Chineses broccoli and bok choy with crushed garlic and shitake sauce.

  • Morning glory

    #020

    PAHK BONG FAI DENG ·48 nis

    Morning glory (in season) and crushed garlic flame stir fried in "Tao Tiyao" sauce. Recommended spicy.

From The Sea

  • Fish

    #222

    PESA ·44 nis

    A slice of fried Sea Bass, Khanom chin noodles, mint, coriander, dil, lemon zest, crushed peanuts, sweet and spicy tamarind sauce, wrapped in Iceberg lettuce leaf. (Two Pieces)

  • Fish

    #221

    YAM PLA KHEM ·56 nis

    Amberjack slices cured in sea salt, ginger, purple onion, hot chili and coriander.

  • Fish

    #223

    LAAB PLA ·68 nis

    Roughly chopped fried Sea bass with mint leaves, coriander, purple onion, garlic, lemon grass, chili pepers and "khao Kua".

  • Fish

    #224

    YAM PLA HENG ·58 nis

    Sun-dried Barracuda salad with onion, celery and fresh hot chili pepers.

  • Fish

    #231

    YAM PLA SOM ·68 nis

    Cured King fish in rice and garlic, fried and crispy with peanuts, ginger, purple onion and hot chili.

  • Fish

    #987

    YAM SOM-O ·68 nis

    Sea bass salad, chopped and fried, with pomelo (in season), lemongrass, purple onion and hot chili.

  • Fish

    #988

    YAM PLA FU ·78 nis

    Green mango salad with purple onion, hot chili, peanuts and celery on a crisp, airy bed of fiely chopped and fried Sea bass.

  • Fish

    #225

    PLA TAKAI ·138 nis

    Whole fried Sea bass topped with hot chili tamarind sauce, lemon grass ,purple onion, garlic, cashew nuts and peanuts.

  • Fish

    #226

    PLA NN TAO TI'YAO ·68 nis

    Fillet of Sea bass steamed in a "Tao Tiyao" and shitake mushroom sauce topped with celery, ginger and shitake mushrooms.

  • Shrimps

    #228

    GOONG TCHE NAAM PLA ·48 nis

    Crystal shrimps lightly blanched and topped with fish sauce, hot chili peppers, garlic, mint leaves and lemon juice.

  • Shrimps

    #227

    GOONG KHATIAM ·88 nis

    Crystal shrimp (with shell), lots of garlic and rice wine.

  • Calamari

    #229

    PLAHMUK KHATIAM ·82 nis

    Just calamari lightly smoked in oyster sauce and garlic.

Appetizers . Bar food . Room Temperture

Meat & Poultry

  • Beef

    #007

    NEUA YANG ·68 nis

    Grilled beef sliced and served with traditional hot sauce. Alongside sticky rice.

  • Beef

    #705

    “KOI NEUA” ·58 nis

    Tartar from “Issan” from knife chopped rump, “Khao Kuah”, fish sauce, coriander, mint, "Phak peo" (in season), green onion a lots of chili.

  • Beef

    #707

    “YAM NEUA YANG” ·72 nis

    Salad of sliced rump steak, chives, lemongrass, purple onion and spicy peppers (chili). Alongside sticky rice

  • Pork / Beef

    #706

    NAAM TOK ·82 nis

    Grilled and sliced pork (W.D) or rump steak (M.R), purple onion, coriander, mint, leaves, dried chili, crushed roasted rice, lemon and fish sauce.

  • Beef

    #231

    SAI OUA ·52 nis

    Sausages from Chiang Mai with roots and herd seasoning

  • Pork

    #230

    SAI KOK ISAN ·52 nis

    Traditional Isan sausages, grilled and sliced, served alongside fresh cabbage, ginger, hot chili peppers and peanuts.

  • Pork

    #709

    MOO YANG ·52 nis

    Grilled marinated pork, sliced and served with hot chili fish sauce. Served alongside sticky rice.

  • Chicken

    #003

    YAM GAI ·48 nis

    Sliced broiled chicken, cherry tomatoes, Chinese cabbage (in season) / lettuce, celery, coriander in red chili sauce.

  • Chicken

    #700

    LAAB ·52 nis

    Coarsely chopped chicken, purple onion, mint, coriander, lime juice and hot dry chili peppers.

Deep Fried

  • Vegatables

    #009

    POPIYA ·42 nis

    Spring rolls stuffed with glass noodles, bean sprouts and vegetables, accompanied with sweet mango dipping sauce.

  • Shrimp

    #097

    POPIYA GOONG ·46 nis

    Shrimps spring rolls with glass noodles and coriander, accompanied with sweet and spicy dipping sauce.

  • Shrimp

    #021

    TOHOT MAN GOONG ·46 nis

    Shrimps pancakes accompanied with sweet and spicy dipping sauce (Children's favorit!).

Main courses served alongside steamed jasmine rice Recommended for sharing

Special & Different Style Dishes

  • Fish

    #301

    PLA PAHD UNCHAI ·132 nis

    Fried strips of boneless Sea bass, stir fried with celery, ginger and shitake mushrooms on a bed of bean sprouts.

  • Fish

    #304

    PLA NN SI-LEW ·132 nis

    450g whole Sea bass steamed in a three story cooking pot, flavored with ginger, spring onions and celery.

  • Fish

    #318

    PLA PAHD PRIKGAENG ·136 nis

    Fried Strips of boneless Sea bass, Thaieggplants / Yard long beans / Snow peas, chili peppers, red curry and wild basil.

  • Fish

    #930

    PLA NN MANAU ·132 nis

    450g whole Sea bass lightly steamed and cooked into lemony sauce, garlic, chopped hot peppers and fish sauce.

  • Shrimps

    #920

    PAHD PAHK KIYAO GOONG SOT ·96 nis

    Crystal Shrimp (with shell) stir-fried with asparagus, broccoli, “kana” (in season) and bok choy leaves, in a shitake mushroom & garlic sauce.

  • Sea food

    #255

    PAHD KAPAHO TALE ·106 nis

    Prawns, calamari, mussels, onions, chili peppers, garlic and "Kapaho" (in season) / basil leaves, stir fried with oyster sauce. Served with a fried egg on top.

  • Sea food

    #319

    PAHD PRIKPAHO TALE ·138 nis

    Sea food, shrimps tamarind paste, scrambled egg, chili peppers, celery and onions.

  • Calamari

    #950

    PLAHMUK KHAI KEM ·82 nis

    Stir-fried Calamari and cuttlefish, with one-month cured egg in sea salt, celery, spring onion and spicy peppers (chili).

  • Crispy Pork

    #256

    PAHD KAPAHO MOO KROP ·86 nis

    Crispy Pork, onions, chili peppers, garlic and "Kapaho" (in season) / basil leaves, stir fried with oyster sauce. Served with a fried egg on top.

  • Crispy Pork

    #260

    PAHK BONG MOO KROP ·74 nis

    Flame cooked morning glory with crispy pork belly, “Tao Tiyao” and spicy peppers (chili).

  • Pork

    #018

    MOO PAHD THUA ·94 nis

    Sliced pork cooked in red curry, yard long beans / snow peas (in season), wild basil and kafir lime leaves.

  • Pork

    #320

    SIKHONG MOO ·128 nis

    450g of crispy pork ribs topped with gravy, alongside sautéed bok choy, green papaya soup and a basket of sticky rice.

  • Pork

    #708

    MOO TOHT KHATIAM PRIK THAI ·92 nis

    Marinated and fried pork pieces, crushed garlic, black pepper, accompanied with chili, fish sauce and a basket of sticky rice.

  • Beef

    #712

    PAHD PRIKGAENG PAH NEUA ·92 nis

    Sliced beef, jungle curry, Thai eggplants, chili peppers and wild basil.

  • Beef

    #720

    NEUA TUN PAHD PRIK THAI ·78 nis

    Slow cooked chuck beef, stir-fried in black pepper, onion, red and green peppers.

Main courses served alongside steamed jasmine rice Recommended for sharing

Coconut Milk Delicacies

  • Beef

    #010

    GAENG NO MAI NEUA ·86 nis

    Red curry and coconut milk stew with beef slices, bamboo shoots, mushrooms, yard long beans (in season) and basil leaves.

  • Chicken / Pork / Shrimps / Fish

    #251

    GAENG KIAO WAAN ·86/92/92/122 nis

    Green curry and coconut milk stew with Thai eggplants (in season) / Arava eggplants, kaffir lime and basil leaves.

  • Chicken / Beef

    #011

    GAENG MATSAMAN ·86

    Matsaman curry and coconut milk stew with potatoes, peanuts, kaffir lime and basil leaves.

  • Chicken / Beef / Pork

    #208

    GAENG MAN-THAD ·86/86/92 nis

    Coconut milk stew flavored with roots and herb paste, sweet potatoes, kaffir lime and basil leaves.

Made with our own self-made coconut milk

Soups for sharing

  • Chicken / Shrimps / Sea food / Fish

    #095

    TOM YAM ·82/86/96/118 nis

    Fresh broth cooked with Thai herbs and roots, mushrooms, onions, tomatoes and coriander, slightly sour and recommended spicy.

  • Shrimps / Calamari

    #012

    TOM KHA GOONG SOT / PLAHMUK·86 nis

    Like "Tom Yam" but with our coconut milk, Mediterranean shrimps crystal or calamari, mushrooms, onions, tomatoes and coriander.

  • Goose

    #713

    KHAO LAU PET ·78 nis

    Goose cooked in in five spices, celery, Chinese cabbage (in season) / lettuce, bean sprouts and Thai soup seasoning.

Wok Courses
Stir Fried Courses Alongside Steamed Jasmine Rice

  • Sea food

    #203

    TALE PAHD HOALAPA ·92 nis

    Prawns, calamri, mussels, mushrooms, onions, spring onions and basil leaves in oyster sauce.

  • Chicken / Beef

    #254

    PAHD KAPHO LAD KHAO ·82 nis

    Coarsly chopped meat, herbs, "kapaho" (in season) / basil leaves, onions,garlic, chili peppers. Served on rice with a fried egg or omelet on top.

  • Chicken / Beef / Shrimps

    #016

    PAHD NAMMAN-HOI ·80/80/88 nis

    Three types of mushrooms and broccoli.

  • Chicken / Beef / Pork

    #253

    PAHD KIN ·80 nis

    Fresh ginger strips, onions, fan mushrooms, peppers and spring onions.

  • Chicken

    #022

    GAI PAHD MET-MAMUANG ·82 nis

    Breaded coated chicken pieces, cashew nuts, mushrooms, onions, peppers and cauliflower, served in a crispy dough leaf basket.

Stir Fried Noodles

  • Tofu / Chicken / Shrimps

    #013

    PAHD THAI ·74/74/88 nis

    Thin rice noodles with scrambled egg, bean spouts and spring onions. Served with ground peanuts on the side.

  • Chicken / Pork / Shrimps / Seafood

    #014

    PAHD SI-LEW ·74/78/88/92 nis

    Flat rice noodles flavored with black soy sauce, scrambled egg, Chinese broccoli (in season) / broccoli, bean sprouts and spring onions.

  • Chicken / Beef / Pork / Goose / Seafood

    #153

    PAHD SEN LIAN ·74/78/78/82/92 nis

    Egg noodles, three types of mushrooms, Chinese broccoli (in season) / broccoli, spring onions and basil leaves.

  • Chicken / Beef / Pork / Seafood

    #314

    PAHD KI MAO SEN SHANGHAI ·74/78/78/92 nis

    Shanghai noodles with scrambled egg, yard long beans, Chinese broccoli (in season) / broccoli and basil leaves with black soy sauce.

Soups with Noodles

  • Beef

    #075

    NEUA TUN ·78 nis

    Tender neck of beef with Shanghai noodles, bok choy, celery and Thai soup seasoning.

  • Beef

    #072

    KWAITIAO NEUA TUN ·82 nis

    Tender beef, flat rice noodles, morning glory (in season), celery, bean sprouts, grouns peanuts and Thai soup seasoning.

  • Chicken

    #073

    TOM CHUET WUN-SEN ·78 nis

    Chopped chicken and tofu, glass noodles, mushrooms, celery, cauliflower, Chinese cabbage (in season) / lettuce and Thai soup seasoning.