BAKED SEAFOOD IN COCONUT SHELL I                              350.-

 椰殼烤綜合海鮮奶油咖哩椰奶                                      

A delicious assortment of fresh seafood, including prawns, squid, mussels, and fish, baked with Thai herbs, garlic, and butter, served with a spicy seafood dipping sauce

ROASTED DUCK CURRY I (Gaeng Ped Ped Yang) แกงเผ็ดเป็ดย่าง 290.-

A rich and flavorful Thai red curry with tender roasted duck, lychee, pineapple, cherry tomatoes, and Thai basil, simmered in coconut milk and aromatic spices. I 烤鴨胸肉 紅咖哩 雪莉酒 番茄、鳳梨

THAI YELLOW CURRY (Gaeng Karee) I แกงกะหรี่ไก่ หรือ เนื้อ 250 / 290.-

A mild and creamy Thai yellow curry made with tender chicken or beef, potatoes, onions, and carrots, simmered in coconut milk with fragrant curry powder I 黃咖哩配雞肉或牛肉

GREEN CURRY I แกงเขียวหวานไก่ หรือ เนื้อ I 椰殼烤綜合海鮮奶油咖哩椰奶     290.-               

A rich and aromatic Thai green curry with tender chicken, eggplant, Thai basil, simmered in coconut milk with homemade green curry paste. with choice of Chicken (ไก่)Shrimp (กุ้ง) Beef (เนื้อ) or Tofu (เต้าหู้) – Vegetarian

PA-NEANG CURRY I พะแนง ไก่, หมู หรือ เนื้อ                 290.-creamy Thai Panang curry with tender meat of your choice (chicken, pork, or beef), slow-cooked in coconut milk with fragrant Panang curry paste, kaffir lime leaves, and a hint of sweetness.

I 奶油紅咖哩雞肉、豬肉或牛肉

MASSAMAN CURRY I แกงมัสมั่น ไก่ หรือ เนื้อ I 馬薩曼咖哩配雞肉或牛肉    220.- / 290.-

A rich and mildly spiced Thai-Muslim curry with tender beef or chicken, slow-cooked in coconut milk with potatoes, onions, roasted peanuts, and a blend of aromatic spices

THAI-SUN-DRIED BEEF I เนื้อแดดเดียว                         290.-

Traditional Thai-style sun-dried beef, marinated with garlic, coriander root, and pepper, then deep-fried to perfection. Served with spicy tamarind dipping sauce

DEEP F. CHICKEN WRAPPED IN PANDAN LEAVES I ไก่ห่อใบเตย   250.-

Marinated chicken wrapped in pandan leaves and deep-fried until golden brown. The pandan leaves infuse the chicken with a fragrant, slightly sweet aroma while keeping the meat tender and juicy. It’s typically served with a sweet soy dipping sauce.

BEEF WITH OYSTER SAUCE I เนื้อผัดน้ำมันหอย   I 蠔油炒牛                250.-

stir-fried beef with oyster sauce, this dish features tender slices of beef wok-fried with crisp bell peppers, onions, spring onions, and mushrooms in a rich, umami-packed oyster sauce. The combination of garlic, soy sauce, and a hint of sesame oil enhances the depth of flavor

SWEET & SOUR PORK OR CHICKEN I ผัดเปรี้ยวหวานหมู หรือ      220.-

Thai sweet and sour stir-fry, made with your choice of tender pork (moo) or chicken (gai). Juicy pineapple, bell peppers, onions, cucumbers, and tomatoes are wok-tossed in a perfectly balanced sweet and tangy sauce 醋炒豬肉或雞肉

STIR FRIED MIX VEGETABLE I ผัดผักรวม I 炒雜菜蠔                       180.-  

 Thai mixed vegetable stir-fry, featuring a colorful combination of broccoli, carrots, baby corn, mushrooms, and cabbage, quickly wok-fried in a light yet flavorful garlic and oyster sauce.

STIR FRIED MORNING GLORY I ผัดผักบุ้งไฟแดง I 蠔油炒晨     180.-  

A classic Thai stir-fry featuring fresh morning glory (water spinach) wok-fried with garlic, chili, and fermented soybean sauce. This flavorful dish is cooked over high heat for a smoky aroma and the perfect balance of savory and spicy flavors

CHICKEN WITH CASHEWNUT I ไก่ผัดเม็ดมะม่วง I 腰果炒       250.-  

Thai dish featuring stir-fried chicken with cashew nuts. It’s known for its savory, slightly sweet, and mildly spicy flavors, balanced with crunchy cashew nuts and colorful vegetables

PHAD KAPAO I กระผัดเพรา หมู ,ไก่ หรือ เนื้อ                220.-/ 250.- 

Thai basil stir-fry, made with your choice of minced pork, chicken, or beef. Cooked with garlic, fresh chilies, and holy basil, this dish is packed with aromatic flavors and a savory kick, balanced with oyster sauce, fish sauce, and a hint of palm sugarI 羅勒葉辣椒與豬肉、雞肉或牛肉一起炒

SHRIMP POTTED I กุ้งอบวุ้นเส้น  I 蝦子盆                                           390.-  

prawns baked with glass noodles in a rich, aromatic sauce. The plump, juicy prawns are combined with glass noodles (woon sen), garlic, ginger, soy sauce, and oyster sauce, then baked to perfection,