House of the Flying Mooping

A classic Thai spicy salad made from shredded green papaya pounded with chili, garlic, lime, fish sauce, palm sugar, peanuts, and dried shrimp. Offers a balance of sweet, sour, spicy, and savory flavors.

Fresh squid grilled over charcoal until tender and slightly charred. Served with a spicy and sour Thai seafood dipping sauce made from green chilies, lime, and garlic.

A spicy mushroom salad prepared in 'Nam Tok' (waterfall) style. Mushrooms are tossed with roasted rice powder, chili powder, lime juice, fish sauce, and fresh herbs like mint and shallots.

Grilled Australian Sirloin beef steak. A lean yet flavorful cut of beef, cooked to preference and served with side dishes or dipping sauces.

A crunchy salad made with sliced wing beans and fresh shrimp. The dressing typically includes coconut milk, roasted chili paste, lime, and fish sauce, topped with boiled egg and fried shallots.

A variation of the famous Tom Yum soup featuring shrimp (Kung) and minced pork (Moo Sub). A hot and sour broth flavored with lemongrass, galangal, kaffir lime leaves, and chili.

Chicken in a rich coconut milk soup. Flavored with galangal, lemongrass, and kaffir lime leaves. Creamy, savory, and slightly sour, less spicy than Tom Yum.

Premium Australian Wagyu beef steak with an A4 marbling score. Known for its intense marbling, tenderness, and rich flavor.

Pork ribs prepared in a Chinese style, likely marinated with soy sauce, garlic, and spices like five-spice powder, then braised or fried until tender and flavorful.

The restaurant's signature dish. 'Moo Ping' is Thai-style grilled pork skewers, marinated in a sweet and savory sauce with coconut milk and garlic. Served in a unique presentation.