Tamarind

Small fried bites stuffed with a mixture of shrimp and chicken. Crispy on the outside and soft on the inside.

Thai-style fried spring rolls, filled with minced chicken and vegetables. Served golden and crispy.

Fried pastry triangles stuffed with spicy vegetables. A crispy vegetarian starter inspired by Indian cuisine.

Spicy fish cakes made from cod fillet and curry paste, fried until golden. Firm and elastic texture.

Assorted vegetables coated in a light batter and fried. Crispy and not greasy.

Whole shrimp dipped in a light batter and fried. A popular Japanese classic.

Marinated chicken pieces wrapped in pandan leaves and fried. The leaf infuses a sweet, vanilla-like aroma into the meat.

Traditional sausage from Northern Thailand, rich in herbs and spices. Complex and aromatic flavor.

Octopus pieces coated in batter and fried. Tender inside and crispy outside.

Beef stir-fry flavored with Thai basil and fresh cluster green peppercorns. A very aromatic and slightly spicy dish.

Tender beef stir-fried with fresh lemongrass and crunchy peanuts for a textural contrast.

Rich and mild curry of Muslim influence, simmered with beef, potatoes, and mild spices like cinnamon and cardamom.

Tender beef steak served sizzling on a hot plate, topped with a sweet and sour tamarind sauce.

Crying Tiger. Grilled entrecôte sliced and served with a spicy dip sauce with herbs and dried chili.

Vietnamese-influenced dish. Stir-fried meat served with tomato rice and a fried egg.

Classic herb-infused chicken stir-fry, highlighting the anise-like aroma of Thai basil.

Chicken pieces stir-fried with lemony aromas and garnished with nuts for crunch.

Very popular Thai curry based on fresh green chilies, coconut milk, Thai eggplants, and sweet basil. Quite spicy.

Mild and savory stir-fry with chicken, crisp vegetables, and roasted cashews.

The national dish of Thailand. Rice noodles stir-fried in a wok with egg, peanuts, bean sprouts, and tamarind sauce.

Large bowl of cold rice vermicelli, topped with warm meat, spring rolls, raw vegetables, and fresh herbs. Drizzled with sweet and sour fish sauce.

Wok-fried jasmine rice with a mix of meats and vegetables. A complete and comforting dish.

Curry based on dried red chilies and coconut milk. Moderately spicy and rich in flavor.

Pork pieces simmered for a long time in a salty and peppery caramel sauce. Tender and melt-in-your-mouth.

Slices of duck wok-fried with fresh herbs and green peppercorns.

Roasted duck with crispy skin topped with a sweet and sour tamarind sauce.

A sophisticated red curry where the sweetness of lychees balances the spiciness of the spices and the richness of the duck.

Assortment of seasonal vegetables quickly stir-fried in a wok to remain crisp.

A silky custard made from eggs and coconut milk, often served warm.

Bananas cooked in sweet coconut milk with tapioca pearls. A warm and comforting dessert.

Fried glutinous rice balls stuffed and served in warm coconut milk.

Fresh cut exotic fruits.

Mango Sticky Rice. The most famous Thai dessert: sweet coconut sticky rice served with ripe mango.

A gourmet coffee served with miniature versions of homemade desserts.

Chocolate lava cake with a coconut center.

Alcoholic house cocktail with tropical fruits.

Non-alcoholic version of the house cocktail, refreshing and fruity.

Classic French anise aperitif.

Fortified wines or vermouths.

Spirits.

French aperitif. White wine (Kir) or Champagne (Royal) mixed with a fruit cream.

French sparkling wine.

French sparkling wine.