Chekiang Royal Thai

A mixed selection of Thai-style appetizers. Includes various fried and fresh specialties, ideal for tasting different flavors. Perfect for sharing.

Fresh and aromatic salad based on sweet and ripe mango. Dressed with ginger and lemon leaves for a citrus touch, and peanuts for crunch.

The famous 'Som Tum' salad prepared with julienned crispy green papaya. Spicy and fresh taste thanks to chili and raw vegetables.

Tender marinated chicken pieces grilled on skewers. Served with a rich and creamy peanut-based Satay sauce.

Grilled beef skewers, juicy and flavorful. Served with the classic Thai peanut sauce.

Grilled prawns skewered. Served with a sweet and savory peanut dipping sauce.

Crispy fried spring rolls filled with minced meat, transparent soy noodles, and vegetables. A classic hot appetizer.

Fresh rolls (not fried) wrapped in rice paper. Filled with shrimp, crispy vegetables, and fresh mint for a light taste.

Classic vegetarian spring rolls, fried until golden. Filled with a mix of finely chopped vegetables.

Whole shrimp wrapped in thin batter and fried. Crispy outside and tender inside.

Fried triangular bread pockets covered with a layer of shrimp and meat paste, sprinkled with sesame seeds.

Fried triangular pastry pockets. Filled with a spicy mixture of chicken, potatoes, and curry.

Soft fish and meat balls, flavored with fresh ginger. Typical Thai street food.

Marinated and roasted chicken wrapped in aromatic leaves (banlang/pandan). The leaf imparts a sweet and herbaceous aroma to the meat.

Scallops served in the shell, steamed. Dressed with soy noodles, peppers, and Chinese aromatics like garlic and soy.

Thai-style fried rice with shrimp. Enhanced with sweet pineapple, crispy cashews, and the aroma of lemongrass.

Aromatic rice prepared with coconut milk and curry. A rich and creamy dish with notes of lemongrass.

Rice served with minced meat stir-fried with Thai holy basil (Krapao) and chili. A very popular, flavorful, and spicy dish.

Fried rice wrapped in a thin egg omelet. Contains shrimp and pine nuts.

Spectacular fried rice with pineapple chunks, raisins, and cashews. A mix of sweet and savory flavors, often served inside half a pineapple.

Wok-fried rice with a mix of fresh seasonal vegetables. A simple and light dish.

Whole grain black rice with a nutty flavor, stir-fried with vegetables and optionally enhanced with shrimp or chicken.

Fried rice rich in ingredients: combines land flavors (chicken, beef) and sea flavors (shrimp) with vegetables.

Seafood fried rice with a slightly red base from tomato. Delicate and savory flavor.

Special fried rice with savory mushrooms, aromatic ginger, and a spicy touch.

The classic Chinese fried rice with diced ham, scrambled eggs, and peas.

The national Thai dish. Rice noodles stir-fried with tamarind sauce, eggs, tofu, and shrimp, served with crushed peanuts.

Rice noodles seasoned with a creamy Thai curry and coconut milk sauce. Rich and spicy flavor.

Indonesian/Malaysian style stir-fried noodles with sweet and spicy sauce, vegetables, and shrimp.

Thick noodles stir-fried in the wok with crispy vegetables. Includes options with shrimp or chicken.

Wide rice noodles (Ho Fun type) stir-fried over high heat with beef strips and vegetables.

Japanese noodle soup served with crispy fried chicken and vegetables.

Thin rice vermicelli stir-fried with curry powder, vegetables, and pieces of roast meat. Dry and fragrant dish.

Thick transparent noodles made from mung bean starch. Stir-fried with spicy meat or vegetables. Chewy texture.

Thick and soft rice noodles stir-fried with vegetables and added shrimp or chicken.

Classic noodles cooked on a griddle for a smoky flavor, seasoned with vegetables and your choice of protein.

Fried beef strips until crispy, then stir-fried with spicy dried chilies and peanuts.

Tender beef quickly stir-fried with fragrant Thai basil and vegetables. Aromatic and slightly spicy flavor.

Thai version of Kung Pao chicken but with beef. Includes toasted cashews, vegetables, and dried chili.

Crispy beef pieces served with cashews and vegetables in a savory sauce.

Beef stewed in coconut milk with Thai curry paste. Choose between yellow (sweet), red (medium), or green (spicy).

Beef served on a sizzling platter with a spicy sauce of black pepper, ginger, and spring onions.

Beef on a hot plate seasoned with Thai curry, lemongrass, and coconut milk. Very fragrant.

Spectacular dish with sauce poured over hot crispy rice (cuoba), accompanied by beef and vegetables.

Beef slow-cooked until tender, served sliced with a special sauce and mixed vegetables.

Beef prepared with a crispy outer crust, served with a velvety sweet and sour plum sauce.

Fresh shrimp stir-fried with mango pieces. Sweet and sour sauce with lime and ginger aromas.

Shrimp grilled with lemongrass and fish sauce, for an authentic Thai flavor.

Shrimp stir-fried with abundant Thai basil, which gives an anise and mint aroma.

Kung Pao style shrimp with spicy sauce, whole dried chilies, and crispy cashews.

Lightly battered fried shrimp served with cashews and vegetables.

Shrimp stir-fried in a very aromatic and spicy sauce based on basil and fresh chili.

Shrimp slow-cooked in coconut milk with your chosen curry paste variety.

Shrimp and vegetables in sauce poured over sizzling rice crusts (cuoba).

Shrimp coated with sesame seeds and fried. Crispy and flavorful, served with sauce.

Fried shrimp seasoned with spicy spices, dried chilies, and peanuts.

Shrimp served in an edible basket (often potato or fried dough) with colorful vegetables.

Diced chicken stir-fried with Thai basil. Spicy and fragrant dish.

Diced chicken stir-fried with soy sauce, vinegar, dried chilies, and cashews. Strong flavor.

Crispy fried chicken stir-fried with cashews and vegetables.

Dish with a curious name, probably very spicy and 'explosive' in flavors, with fresh chilies.

Tender chicken paired with the sweetness of mango and the aroma of kaffir lime leaves.

Fried chicken cutlet served in slices with a rich curry and coconut sauce.

Crispy fried chicken served with mango sauce and fresh fruit pieces.

Steamed chicken wrapped in banana leaf with curry paste and coconut, to maintain moisture and aroma.

Stir-fried chicken with an aromatic mix of basil and spicy spices.

Chicken in sauce served over puffed/crispy rice (cuoba) on a hot plate.

Creamy chicken curry with coconut milk. Available in yellow, red, or green variations.

Special house recipe with a Malaysian-style sauce and sesame seeds.

Fried chicken in the style of the Chinese Zhejiang (Chekiang) region, usually with a sweet and sour dark vinegar sauce.

Chicken wings cooked with Zhejiang vinegar, for a savory and slightly tangy flavor.

Famous Chinese dish: roast duck with crispy skin. Eaten wrapped in thin crepes with vegetables and Hoisin sauce.

Cantonese (Hong Kong) style roast duck, marinated with five spices. Served with sweet plum sauce.

Crispy fried duck pieces immersed in a rich and creamy curry sauce.

Duck and vegetable stew in coconut milk and curry.

Large prawns grilled with Thai flavors: coconut and lemongrass.

Delicately steamed prawns on a bed of soy noodles that absorb the sauce.

Shrimp served in a rich curry and coconut sauce.

Grilled prawns without heavy sauces, to enhance the taste of the sea.

Fried prawns with an almond coating for extra crunch.

Shrimp wrapped in a light batter and fried Japanese style.

Perch fillet in tempura, served with a fresh mango sauce.

Crispy whole sea bass served with a sweet and sour spicy sauce.

Steamed sea bass with classic Asian aromatics like ginger and spring onion.

Squid rings in a spicy curry batter and fried.

Grilled squid served on a banana leaf for a tropical aroma.

Squid cooked in your choice of Thai curry sauce.

Stir-fried squid with chili and Thai basil.

Kung Pao style squid stir-fried with cashews and dried chili.

Crab served with a sauce that balances sweet and spicy.

Crab stir-fried with egg and yellow curry powder, a classic Thai dish (Poo Pad Pong Karee).

Crab stir-fried with fresh ginger and leek aromas.

Crispy fried tofu cubes seasoned with a spicy sweet and sour sauce.

Egg tofu (soft) served on a hot plate with shrimp and vegetables.

Similar to Mapo Tofu, a spicy tofu stew with minced meat.

Tofu cooked in coconut milk with Thai curry.

Tofu prepared with Zhejiang vinegar, dark sweet and sour flavor.

Eggplant stir-fried in a spicy Sichuan-style sauce, often with minced meat.

Dry-fried green beans in the wok with garlic and chili, they remain crispy.

A mix of seasonal vegetables quickly stir-fried.

Mixed mushrooms sautéed with light aromatics.

Battered and fried vegetables, crispy and light.

Vegetables stewed in coconut milk and curry.

Vegetables prepared in Thai style.

Classic stick-shaped french fries.

Steamed/fried Chinese bread (Mantou) or Thai Roti flatbread.

The most famous Thai dessert: sweet sticky rice served with coconut milk and fresh mango.

Tapioca pearl dessert (sago), served with coconut milk and ice cream.

Warm glutinous rice balls (mochi) with a sweet black sesame filling.

Flaky layered dessert flavored with matcha green tea and sesame.

Warm chocolate lava cake with a molten center.

Classic Italian spoon dessert with ladyfingers, coffee, and mascarpone.

Sweet and soft cream pudding, served with fruit or chocolate sauces.

Dessert based on Nutella and crunchy elements.

Ice cream ball coated in batter and quickly fried. Hot outside, cold inside.

Artisanal ice cream cup.

Refreshing frozen fruit dessert, dairy-free.

Cut seasonal fruit.