Khao Prat

Grilled chicken skewers, often marinated in coconut milk and spices. The meat is tender with a slight smoky flavor.

Grilled beef skewers. The meat is seared over high heat, offering a firm and juicy texture.

Fried chicken pieces coated in a light batter. Crispy on the outside and tender on the inside.

A Thai soup (Tom Yum style) flavored with lemongrass, galangal, and kaffir lime leaves. The taste is a balance between sour, spicy, and salty.

A mild and creamy soup based on coconut milk (Tom Kha style). It offers rich and creamy flavors with a touch of citrusy acidity.

Fresh salad based on transparent rice vermicelli (Glass Noodle Salad). Seasoned with lime, chili, and fish sauce.

Sweet and savory salad mixing fresh mango and shrimp. Refreshing and fruity.

Fried spring rolls filled with minced chicken and vegetables. The rice paper is crispy and golden.

Small fried rolls stuffed with shrimp. Crispy on the outside, usually served with a nuoc-mâm or sweet and sour sauce.

Shrimp coated in a light and airy batter. Very crispy texture.

Fried chicken or shrimp pieces coated in a spicy and creamy sauce (often based on spicy mayonnaise).

A personalized wok-sautéed dish. Choose your starch base, your protein, and your vegetables, all cooked quickly at high temperature for a smoky and flavorful result.

Dish in sauce based on coconut milk and curry paste. Green curry is the spiciest, red is moderately spicy, and yellow is milder and flavored with turmeric.

Thai specialty ('Crying Tiger') consisting of grilled marinated beef, thinly sliced. Served with a spicy, tangy, and herb-infused dipping sauce (Nam Jim Jaew).

Dish of breaded and fried chicken to be very crispy, served with Thai-style fried rice.

Wok-fried rice with eggs, vegetables, and soy sauce. A classic of Thai street food.

Cold Vietnamese salad composed of rice vermicelli, raw vegetables, fresh herbs (mint, coriander), peanuts, and spring rolls, topped with sautéed meat.

Wheat or rice noodles stir-fried in a wok with vegetables and a flavorful sauce.

The national dish of Thailand. Stir-fried rice noodles with eggs, crushed peanuts, bean sprouts, and a sweet and sour tamarind sauce.

Chicken prepared in the Thai style, likely sautéed with spices and aromatic herbs.

Fried chicken pieces coated in a shiny sweet and sour sauce, often with peppers and pineapple.

Sautéed or fried shrimp simply but generously seasoned with salt, pepper, and often garlic and chili.

Dish of Vietnamese/Cambodian origin. Marinated and sautéed beef cubes (shaking beef), served on a bed of salad with a pepper and lime sauce.

Shrimp fried rice presented spectacularly inside a hollowed-out pineapple. The rice is lightly infused with the fruit's aroma.

Fried rice served in a half pineapple, accompanied by crispy breaded chicken pieces.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream.

Mango Sticky Rice. Sweet sticky rice with coconut milk served with slices of fresh mango. An essential Thai dessert.

Fresh cut pineapple.

Sweet sticky rice with coconut milk served with banana.

Selection of soft drinks or juices (e.g., Coca-Cola, Lipton Ice Tea).