ORCHIDEE & KHMER THAï

Crispy fried spring rolls stuffed with minced shrimp. Golden and crunchy texture. Eaten with sweet and sour or spicy sauce.

Fresh rolls wrapped in rice paper, filled with crunchy vegetables, vermicelli, and herbs. Fresh and light texture. Dipped in peanut sauce or nuoc mam.

Fritters or patties made from seasoned shrimp paste, fried until golden. Soft texture inside and crispy outside. Served as a hot appetizer.

Whole shrimp coated in a light batter and deep-fried. Crispy and flavorful. Ideal for sharing with a dipping sauce.

Meat or filling dumplings wrapped and cooked, retaining all their aroma. Tender and fragrant texture.

Small rice dough dumplings filled with shrimp and steamed (Ha Kao style). Tender and slightly sticky texture. Eaten hot with soy sauce.

Steamed dumplings filled with your choice of chicken or vegetables. Thin wrapper and juicy filling. Light and flavorful accompaniment.

Chicken pieces prepared with sesame seeds, often fried or glazed. Toasted nutty flavor and crispy texture.

Traditional Vietnamese chicken spring rolls, fried in a rice paper wrapper. Crispy and golden. Often eaten wrapped in lettuce leaves with mint.

Vegetarian version of fried spring rolls, stuffed with a mixture of vegetables and vermicelli. Crispy on the outside, tender on the inside.

Assorted tasting platter featuring various types of Thai fried items. Ideal for discovering multiple flavors and textures at once. To share as an appetizer.

Fried thin pastry triangles stuffed with spicy beef. Crispy and flavored with mild spices. A popular appetizer inspired by Indian cuisine.

Fresh salad (Yam Woon Sen) made with transparent noodles, shrimp, and herbs, seasoned with lemongrass and chili. Tangy and refreshing flavor.

Famous Thai salad (Som Tum) made with shredded green papaya, chili, lime, and fish sauce. Crunchy texture and very strong taste, a mix of sour, salty, and spicy.

Minced meat salad (Laab) seasoned with fresh herbs, lemongrass, lime juice, and toasted rice powder. Intense and aromatic flavor.

Exotic salad combining the sweetness of fresh pineapple, shrimp, and the crunch of cashew nuts. Refreshing sweet and savory balance.

Grilled beef slices (Yam Nua) mixed with fresh vegetables, herbs, and a spicy lime dressing. Tender and rich in flavor.

Refined salad combining shrimp meat with grapefruit segments. Sweet and bitter flavor and juicy texture.

Traditional creamy and fragrant soup (Tom Kha Kai) with galangal, lemongrass, and coconut milk. Rich sweetness with a hint of acidity.

Spicy and tangy clear fish soup, flavored with Thai herbs. Light but intense in flavor.

The famous Thai shrimp soup, characterized by its flavors of lemongrass, galangal, kaffir lime leaves, and chili. Spicy and aromatic broth.

Luxurious version of Tom Yam with large whole king prawns. Spicy and tangy broth rich in seafood flavors.

Seafood mix in the classic spicy and tangy Tom Yam broth. A hearty and fragrant soup.

Stir-fried chicken with roasted cashews and vegetables. A classic dish offering a contrast of tender and crunchy textures, with a savory sauce.

Chicken thigh marinated with herbs and lemongrass, then grilled. Crispy skin and juicy, fragrant meat.

Minced chicken quickly stir-fried in a wok with plenty of Thai basil (Bai Krapow) and chili. Very aromatic and often spicy.

Chicken pieces stir-fried with fresh pineapple, creating a natural sweet and sour sauce. Fruity and tender dish.

Slices of roasted duck served with a tangy and slightly sweet tamarind sauce. Rich meat and creamy sauce.

Duck stir-fried with crunchy bamboo shoots in a creamy coconut milk sauce. Blend of sweet and woody flavors.

Roasted duck stir-fried with pineapple pieces. The fruit's acidity balances the richness of the duck.

Roasted duck stir-fried in a wok with fresh Thai basil and spices. Fragrant dish with tender meat.

Marinated and grilled beef, served thinly sliced with a very spicy "Nam Jim Jaew" dipping sauce made from dried chili and tamarind. Flavorful and smoky meat.

Minced beef quickly stir-fried with Thai basil, garlic, and chili. A Thai street food classic, very aromatic.

Cambodian/Vietnamese influenced dish. Marinated and stir-fried tender beef cubes, served on a bed of salad with a pepper and lime sauce.

Beef stir-fried with bamboo strips in a creamy coconut milk sauce. Tender and crunchy texture.

Pork slow-cooked in a salty and peppery caramel sauce. The meat is tender and the sauce is rich and syrupy. Pairs perfectly with white rice.

Marinated lemongrass beef skewers, grilled. Smoky and lemony taste.

Grilled chicken skewers (Satay) served with a creamy peanut sauce. Mild and flavorful.

Plate combining beef and chicken skewers, allowing you to taste different marinades and meats.

Dish in sauce based on green curry paste, coconut milk, fresh green chilies, basil, and Thai vegetables. Generally the spiciest of Thai curries.

Sole fillet cooked in your choice of curry sauce. The delicate fish meat absorbs the spices and coconut milk.

Shrimp stewed in a spicy and creamy green curry. Flavorful mix of seafood and green spices.

Beef stewed in your choice of spicy green curry or a milder, rich, and slightly sweet massaman curry (with potatoes and peanuts).

Vegetarian option with tofu cubes absorbing the coconut milk curry sauce.

Chicken cooked in a red curry sauce (dried red chilies), coconut milk, and vegetables. Moderately spicy and very fragrant.

Salmon fillet or whole salmon served in a creamy red curry sauce. The fatty fish pairs well with the richness of coconut milk.

A Thai classic (Kaeng Phed Ped Yang): roasted duck simmered in red curry, often served with pineapple or cherry tomatoes.

Large king prawns cooked in a fragrant red curry sauce. A rich and flavorful dish.

Tender lamb stewed in a creamy red curry. The pronounced flavor of lamb is balanced by the spices.

Steamed fragrant Thai jasmine rice. Neutral accompaniment ideal for saucy dishes.

Sticky rice served traditionally in a small wicker basket. Often eaten with fingers by forming small balls.

Wok-fried rice with chicken, eggs, and small vegetables. A complete and flavorful dish.

Exotic fried rice with shrimp and pineapple pieces, often flavored with yellow curry. Sweet and savory.

Mix of crunchy seasonal vegetables quickly stir-fried in a wok in a savory oyster sauce.

Leafy green vegetable (Morning Glory) quickly stir-fried over high heat with garlic, chili, and oyster sauce. Crispy and typical.

The most famous Thai noodle dish: stir-fried rice noodles with shrimp, eggs, peanuts, bean sprouts, and tamarind sauce. Mild and tangy taste.

Plain stir-fried wheat or rice noodles with a little soy sauce and oil. Simple accompaniment.

Chicken version of the famous Pad Thai. Stir-fried rice noodles with sweet and sour flavors with crushed peanuts.

Stir-fried shrimp with crunchy cashews and vegetables. Savory coating sauce.

Wok-fried shrimp with fragrant Thai basil and chili. Aromatic and spicy dish.

Fried shrimp stir-fried with plenty of garlic and fresh green peppercorns. Intense peppery and garlicky flavor.

Crispy shrimp stir-fried with fresh or dried chilies. For lovers of spicy dishes.

Tender scallops quickly fried then stir-fried with Thai basil. Refined and fragrant.

Tender scallops enhanced by garlic and fresh green pepper.

Wok-fried squid pieces with basil. Firm but tender texture, anise flavor from the basil.

Fried squid seasoned with garlic and pepper. A flavorful dish often served dry.

Seafood soup spectacularly presented in a fresh coconut. The coconut flesh flavors the spicy broth.

Steamed fish curry in a banana leaf, resembling a spicy coconut milk custard. Mousse-like and delicate texture.

Grilled salmon topped with a rich coconut milk sauce, likely flavored with red curry.

Steamed fish with fresh ginger, spring onions, and soy sauce. A light, healthy, and very fragrant dish.

Frog legs stir-fried in a wok with strong aromatics to enhance their delicate meat. Texture similar to chicken.

Large bowl of warm rice vermicelli, stir-fried beef, chopped spring rolls, raw vegetables, and fresh herbs, drizzled with nuoc mam sauce. A complete and fresh Vietnamese dish.

Fried fish fillet stir-fried with your choice of sauce: sweet and sour with vegetables, or spicy with basil.

Whole sea bream fried until crispy, served with a special sauce with Cambodian flavors and herbs.