Sukhothai Restaurant

Shredded green papaya salad, a mix of sour, spicy, and sweet flavors. Crunchy and refreshing texture with peanuts. A classic of Thai street food.

Thin slices of grilled beef mixed with fresh lemongrass and herbs. Lively and fragrant taste. Enjoyed warm or cold as a starter.

Fresh shrimp seasoned with minced lemongrass and a spicy sauce. Marine flavor enhanced by aromatics. Light and appetite-stimulating.

Tender squid pieces marinated with Thai herbs and lemongrass. Firm texture and iodized taste. A typical refreshing salad.

Assortment of seafood in a spicy and tangy Thai sauce. Mix of varied textures. Ideal for seafood lovers.

The famous Tom Yam soup with shrimp. Aromatic, tangy, and spicy broth. Served hot, it warms and awakens the taste buds.

Fried water spinach tempura served with shrimp. Very crispy texture. Dip in sauce for a contrast of textures.

Very fresh raw shrimp served with an intense chili sauce. Melting texture and spicy taste. A delicate dish for raw food lovers.

Salad combining the sweetness of shrimp with the tanginess of green mango. Fresh and fruity. A balanced combination of flavors.

Shredded banana flower, texture similar to artichoke, served with shrimp. Subtle and slightly astringent taste. A refined traditional specialty.

Fried version of papaya salad, served with shrimp. Hot-cold and crispy contrast. A gourmet variation of the classic.

Flaked fish meat fried until it becomes a crispy cloud, served with a tangy green mango salad. Unique airy texture. A dish to share.

Crunchy salad made with Thai winged beans and shrimp. Rich sauce often based on chili paste and coconut milk. Savory and textured.

Fresh pineapple chunks mixed with shrimp. Refreshing sweet and sour combination. Perfect for cleansing the palate.

Seared beef slices served with a very tangy and spicy sauce. Intense and acidic taste. Often eaten as an accompaniment to alcohol.

Tender scallops marinated in Thai style. Delicate flavor enhanced by lemongrass. A refined seafood starter.

Large Tom Yam soup with whole prawns, for two people. Rich and aromatic broth, often enriched with a little milk for creaminess. A convivial and spectacular dish.

Clear and spicy soup with assorted seafood (mussels, shrimp, squid). Pronounced marine flavor with basil and chili. For two people.

Seafood mix stir-fried in a wok with clusters of fresh green peppercorns. Herbaceous and aromatic spiciness. A dish with character.

Pork sausages flavored with herbs (lemongrass, kaffir lime). Rustic and spicy taste. Served grilled, often with sticky rice.

Red seafood curry steamed in a flan form. Moussy and melting texture, mild coconut and spice flavor. Elegant presentation.

Small cakes of fish meat mixed with red curry and fried. Typical elastic texture. Served with cucumber sauce.

Mussels cooked in a coconut milk broth flavored with galangal and lemongrass. Mild, creamy, and aromatic. A Thai alternative to mussels marinière.

The famous 'Weeping Tiger'. Marinated and grilled beef, served with a tamarind-chili dipping sauce. Juicy meat and addictive sauce.

Stir-fried mussels with Thai basil, garlic, and chili. Very aromatic and slightly spicy flavor. A classic of stir-fried seafood.

Catfish pieces stir-fried with red curry paste and herbs (krachai). Intense flavor and firm fish texture. Spicy dish.

Fried sea bream covered with a sweet and spicy chili sauce. Crispy skin and tender flesh. A visually appealing and tasty dish.

Stir-fried seafood mix with plenty of Thai basil. The peppery and anise aroma of basil dominates. Serve with rice.

Dry stir-fry of chicken and green beans with red curry paste. Crunchy and very aromatic without coconut milk. Sweet and savory flavor.

Green vegetable (Morning Glory) stir-fried very quickly over high heat with garlic, chili, and fermented bean paste. Crunchy and salty. The ultimate vegetable side dish.

Fried sea bream served with a three-flavor sauce (sour, sweet, salty). Colorful garnish of peppers and pineapple. A balanced and festive dish.

Rich stir-fried seafood in a curry and coconut milk sauce. Creamy and spicy. Ideal for topping rice.

Stir-fried seafood with Tom Yam aromas (lemongrass, lemon), but without broth. Concentrated tangy taste. Very aromatic.

Large prawns topped with a sweet and tangy tamarind sauce, garnished with fried shallots. Meaty texture and complex flavor. A signature dish.

Tom Kha soup with seafood. White broth with coconut milk, galangal, and lemongrass. Mild and silky with a hint of acidity.

Stir-fried shrimp, choice between crispy cashew nuts or fragrant basil. Classic dish with balanced flavors. Specify preference when ordering.

Shrimp in a rich and creamy Panang curry sauce. Little sauce but very concentrated in coconut and spice flavor. Mild and savory.

Tom Kha soup with shrimp. The classic combination of coconut milk and galangal. Comforting and aromatic.

Stir-fried shrimp with roasted chili paste (Nam Prik Pao). Mild, smoky, and slightly spicy taste. Rich and oily sauce.

Stir-fried chicken with grilled cashew nuts, onions, and peppers. Crunchy and tender texture. A non-spicy favorite.

The 'Gaprao' dish. Minced or sliced meat stir-fried with garlic, chili, and holy basil. Very aromatic and spicy. A Thai must-have.

Panang curry with choice of meat. Thick red curry and coconut milk sauce, flavored with kaffir lime leaves. Round and creamy taste.

Roasted duck pieces stir-fried 'Gaprao' style with chili and basil. The richness of the duck pairs well with strong spices.

The classic Tom Kha Gai. Chicken soup with coconut milk and galangal. Creamy, mild, and slightly tangy. Very comforting.

Red curry served as a soup with meat and crispy bamboo shoots. Spicy and rich in coconut milk.

Red roast duck curry with fruits (pineapple, tomato) and coconut milk. Complex and savory sweet-sour blend.

Probably green curry (based on the Thai name 'Kaeng Khiao Wan'). Curry based on fresh green chilies and coconut milk. Milder and more herbaceous than red.

Red curry with shrimp and bamboo. The sweetness of the shrimp balances the curry spices.

Stir-fried duck with fresh pineapple chunks. Sweet and sour sauce. A fruity and accessible dish.

Duck stir-fried in a wok with fresh green peppercorns and herbs. Intense peppery and spicy taste. For those who like spices.

Scallops stir-fried with chili paste. The tender flesh of the scallops absorbs the rich and spicy sauce.

Scallops in a rich Panang curry. Luxurious combination of refined seafood and creamy sauce.

Stir-fried mussels with chili paste (Nam Prik Pao). Dark, slightly sweet, and spicy sauce that coats the mussels well.

Tender squid slices stir-fried with chili and basil. Firm texture and powerful herb aroma. Aromatic stir-fried seafood.

Crispy fried spring rolls, stuffed with meat and vegetables. Served with sweet and sour sauce and lettuce leaves.

Fresh salad with crab meat. Light dressing, often mayonnaise or a mild vinaigrette.

Classic mixed salad with cooked shrimp. Fresh and simple as a starter.

Salad with cooked chicken pieces and raw vegetables. Light starter.

Crispy spring rolls stuffed with shrimp. Delicate seafood taste inside a golden batter.

Siou Mai or steamed dumplings filled with pork. Soft and juicy texture. Served with soy sauce.

Ha Kao or steamed dumplings with translucent skin, filled with shrimp. Delicate and fine in the mouth.

Pan-fried Japanese dumplings stuffed with meat and vegetables. Crispy grilled side and soft steamed top.

Shrimp coated in a thick batter and fried. Golden and crispy. Served with sweet and sour sauce.

Stir-fried shrimp with pineapple, peppers, and onions in a sweet and vinegary red sauce. Colorful and crowd-pleasing dish.

Fried shrimp then dry-fried with salt, pepper, and garlic. Crispy and very tasty. To be eaten with fingers.

Stir-fried meat with black mushrooms and vegetables. Savory brown sauce. Classic Chinese cuisine dish.

Thinly sliced beef quickly stir-fried with plenty of onions. Sweet taste of caramelized onions and tender meat.

Chicken pieces (often fried) topped with sweet and sour sauce. Accompanied by crunchy vegetables. A universally appreciated classic.

Stir-fried meat with pineapple chunks. Fruity and slightly tangy flavor.

Stir-fried meat with yellow curry powder and onions. Spicy and aromatic taste, Chinese curry style.

Stir-fried chicken in a wok with chili sauce. Spicy and flavorful.

Vegetarian version of papaya salad, without fish sauce. Fresh, spicy, and crunchy.

Sweet and sour and spicy soup with vegetables and Thai herbs. Aromatic broth without meat or seafood.

Fresh fruit salad with pineapple. Refreshing and light.

Crispy fried spring rolls stuffed only with vegetables and vermicelli. Crispy and served with sauce.

Protein salad based on tofu and bean sprouts. Light dressing.

Fried tofu cubes topped with sweet and sour sauce with peppers and pineapple. A tasty vegetarian alternative.

Tofu and green beans stir-fried dry with red curry paste (Prik Khing). Firm texture and spicy taste.

Stir-fried green vegetables with garlic and soy. Simple, crunchy, and delicious.

Stir-fried tofu with crispy cashew nuts and vegetables. A complete dish with varied textures.

Vegetarian Tom Kha soup with tofu. Coconut milk flavored with galangal. Mild and soothing.

Steamed jasmine white rice. Fragrant and fluffy. Accompanies all sauced dishes.

Fried rice with eggs, peas, and ham. A simple and tasty classic.

Traditional sticky rice served in a small basket. Eaten with fingers by making balls. Ideal with grilled dishes.

Noodles (often egg noodles) simply stir-fried in a wok with a little soy sauce. Neutral accompaniment.

Thai-style fried rice with crab meat. Savory and light.

Fried rice with fresh shrimp and egg. A complete dish or a gourmet side.

The national dish. Rice noodles stir-fried with tamarind sauce, egg, peanuts, and soy. Sweet-sour-tangy taste.

Fried rice rich in seafood. The Thai text sometimes suggests a presentation in a coconut (Khao Ob Sapparod/Maprao), very aromatic.

Pineapple fried rice with seafood, flavored with yellow curry and raisins. Often served in a hollowed-out pineapple.

Assortment of seasonal vegetables stir-fried in a wok with a light sauce. Crunchy and healthy.

Large rice noodles stir-fried with chicken and soy sauce. A simple and filling dish.

Vietnamese salad of warm rice vermicelli, stir-fried meat, raw vegetables, and spring rolls. Dressed with nuoc mam sauce. Fresh and complete.

Steamed egg flan, often with coconut milk or pumpkin. Firm texture and naturally sweet taste.

Soft Asian confectionery with sesame seeds and peanuts. Sweet and sticky.

Duo of ice creams, exotic or classic flavors available. Refreshing at the end of the meal.

Mango Sticky Rice. Sweet sticky rice with coconut milk served with fresh mango. The quintessential Thai dessert.

Fruits coated in batter and fried. Hot and crispy.

Flambéed version of fruit fritters. Adds a touch of alcohol and warm caramel.

Banana pieces cooked in warm sweet coconut milk. A sweet and comforting dessert (Kluay Buat Chi).

Natural mineral water.

Natural sparkling mineral water.

Sweet soy drink, served chilled. Characteristic vegetal taste.

Refreshing coconut water with occasional pulp pieces.

Cha Yen. Sweet Thai black tea with condensed milk, served with plenty of ice. Typical orange color.

Thai lager beer. Malty and fresh taste. Pairs well with spicy dishes.

Green tea flavored with jasmine flowers. Warm and soothing.