SUKHUMVIT

Fried spring rolls with crispy skin, filled with vegetables. A classic and light starter, served hot.

Fried imperial rolls stuffed with shrimp. The texture is crispy on the outside and tender on the inside.

Traditional fried spring rolls stuffed with minced chicken. Served hot and crispy, often with a sweet and sour sauce.

Grilled chicken skewers marinated in spices. Served with a creamy peanut (satay) sauce.

Crispy fried ravioli, filled with shrimp. A tasty and golden appetizer.

Traditional Northern Thai sausages, rich in herbs and spices. Intense flavor and firm texture.

Fresh (non-fried) spring rolls wrapped in rice paper. Contains fresh herbs, vermicelli, and a choice of filling.

Raw salmon tartare seasoned with Thai herbs, lemongrass, and chili. A fresh, spicy, and aromatic dish.

Iconic green papaya salad, spicy and tangy. Crunchy texture and vibrant flavors (lime, fish sauce).

Salad of grilled beef slices, marinated with lemongrass, lime juice, and chili. Fresh and spicy.

Minced chicken seasoned with fresh herbs (mint, cilantro), lime, chili, and toasted rice powder.

Thai shrimp salad, enhanced by a spicy sauce and the crunch of cashew nuts.

Salad of transparent soy vermicelli (Glass Noodles) mixed with shrimp and a spicy lemon sauce.

Vietnamese dish consisting of rice vermicelli, raw vegetables, sautéed meat or vegetables, and spring rolls. Served warm.

Sweet and creamy soup based on coconut milk, flavored with galangal and lemongrass. Contains chicken pieces.

Famous spicy and sour Thai soup (Tom Yam). Clear broth flavored with lemongrass, kaffir lime leaves, and chili, with shrimp.

Variant of Tom Yam soup with various seafood. Spicy, tangy, and aromatic broth.

Vegetarian version of Tom Yam soup, with various vegetables and vermicelli. Fragrant and slightly spicy broth.

Rich and mild Massaman curry, simmered with beef, potatoes, and peanuts. Low in chili, deep flavors.

Beef Panang Curry, thicker and richer in coconut cream. Sweet and savory flavor with a kaffir lime leaf aroma.

Minced or sliced beef stir-fried with Thai holy basil (Kra Prao), garlic, and chili. A very aromatic and generally spicy dish.

Grilled and sliced beef steak, served with 'Nam Jim Jaew' sauce (tamarind, chili, toasted rice). The meat is tender and juicy.

Classic Thai red curry with beef, cooked with coconut milk and bamboo shoots. Moderately spicy.

Roasted duck red curry, with fruits (pineapple, lychee, or grape) for a sweet and savory touch.

Grilled duck breast served with a tangy and spicy tamarind sauce.

Stir-fried chicken with Thai holy basil, chili, and garlic. A great classic of Thai street food.

Stir-fried chicken with crunchy cashew nuts, vegetables, and mild dried chilies. A flavorful, slightly sweet sauce.

Green curry with chicken, known for being the spiciest of Thai curries. Coconut milk base, green chilies, and basil.

Creamy Panang chicken curry, rich in peanut and coconut milk flavor. Less liquid than other curries.

Prawns coated in a thick red curry sauce (Chuu Chee) with coconut milk, flavored with kaffir lime leaves.

Shrimp sautéed with a mild yellow curry powder, eggs, and celery. Creamy texture and rich taste.

Green curry shrimp served spectacularly in a fresh coconut. Spicy and aromatic.

Shrimp stir-fry with minced fresh ginger, mushrooms, and onions. Spicy and comforting flavor.

Mix of shrimp and tofu sautéed with plenty of garlic and pepper. Simple and tasty.

Shrimp simply sautéed with salt and pepper, often with garlic and fresh chilies. Crispy and spicy.

Large shrimp served with vermicelli in a curry and coconut milk sauce.

Scallops sautéed in a wok with Thai basil and spices. Delicate marine flavor enhanced by herbs.

Scallops cooked in a creamy and slightly sweet and savory Panang curry.

Mixed grilled seafood and shrimp skewers, flavored with lemongrass.

Whole steamed sea bass, served with a very spicy sauce made from lime, garlic, and fresh chilies. Light and explosive in the mouth.

Bar (fried according to English description) served with a sweet and sour spicy sauce. Crispy texture on the outside.

Steamed seafood curry mousse, traditionally served in a coconut. Soft texture like a savory flan.

Very aromatic salmon stir-fry (Pad Cha) with spices, rhizome (Grachai), fresh green peppercorns, and basil.

Squid stir-fried in a wok with Thai basil, garlic, and chili. Tender texture and spicy taste.

Thailand's most famous noodle dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, egg, and peanuts.

Wide, flat rice noodles stir-fried in dark soy sauce, with chicken, egg, and vegetables (often Chinese broccoli). Smoky and flavorful taste.

Nicknamed 'drunken noodles', these are noodles (here spaghetti) stir-fried very spicy with seafood, basil, and green pepper.

Stir-fried transparent soy vermicelli with vegetables and eggs. A light and flavorful dish.

Thai-style fried rice, with Thai sausage, shrimp, and herbs. A complete and comforting dish.

Stir-fried seasonal vegetables in a wok, usually with garlic and soy sauce or oyster sauce. Crunchy and healthy.

Diced tofu sautéed with garlic and pepper. A simple but flavorful vegetarian dish.

Green curry with vegetables and tofu. Spicy, creamy (coconut milk), and aromatic.

Fried rice with pineapple, often served with shrimp, raisins, and cashew nuts. An exotic sweet and savory mix.

Steamed jasmine white rice. The standard accompaniment to Thai dishes.

Simple sautéed noodles, served as a side dish.

Fried rice with eggs and small vegetables. A flavorful alternative to white rice.

Sticky rice served in a small bamboo basket. Traditionally eaten with fingers by forming small balls.

A complete menu with a starter, main course, and dessert of your choice. Ideal for discovering Thai cuisine classics.

High-end tasting menu offering more elaborate choices, including seafood and duck.

Fresh mango, sweet and juicy. A fruity and light dessert.

Iconic Thai dessert (Mango Sticky Rice). Sweet sticky rice with coconut milk, served with fresh mango and sesame seeds.

Small sweet coconut tarts, crispy and melt-in-your-mouth.

Crispy fried spring rolls filled with melted chocolate. Served with a sweet sauce.

Egg and coconut milk based flan, with a dense and creamy texture.

Warm sticky rice balls, filled with a sweet mung bean paste and sprinkled with coconut and sesame.

Slices of fresh pineapple, juicy and refreshing.

Sweet lychees served in their syrup, fresh and fragrant.

Soft confectionery with peanuts or sesame.

Assortment of soft nougats and pieces of spicy and sweet candied ginger.

Pieces of ginger root cooked in sugar. Intense flavor and soft texture.

Hot drink served with an assortment of mini-desserts (ice cream, flan, tartlet, nougat).

Classic ice cream dessert with banana, scoops of ice cream, chocolate sauce, and whipped cream.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream.

Coffee and vanilla ice cream, with cold espresso and topped with whipped cream.

Chocolate and vanilla ice cream, chocolate sauce, and whipped cream.

Lime sorbet with vodka. Refreshing and digestive.

Raspberry sorbet served with champagne.

Scoop(s) of ice cream or sorbet of your choice from the available flavors.

Classic espresso coffee, short and strong.

Decaffeinated coffee.

Coffee with hot milk or cream.

Tea flavored with jasmine flowers or plain green tea. Ideal to accompany the meal.

Vietnamese tea flavored with lotus flower stamens. Delicate and floral taste.

Tea infused with fresh mint leaves.

Herbal hot drink, caffeine-free. Soothing.

French brandy aged in oak barrels. Rich and complex aromas.

Chinese spirit distilled from sorghum and flavored with rose extract. Distinct floral taste.

Sweet and very fragrant Italian lemon liqueur. Served chilled.

French liqueur made from cognac and bitter oranges.

Clear orange liqueur (triple sec). Sweet and strong.

Rum aged in barrels, with a golden color and woody aromas.

Peppermint liqueur, fresh and sweet.

French anise liqueur, usually served with water and ice.

Colorless fruit brandy obtained by fermentation and distillation of Williams pears. Intense fresh fruit aroma.

Irish cream liqueur, smooth and sweet, with notes of cocoa and vanilla.