Basic- 4 Course Meal

Appetizer

Satay Skewers (Chicken or Pork) with Peanut Sauce

Spring Rolls (Poh Pia Tod) with sweet chili dipping sauce

Golden Bags (Toong Tong - fried pouches filled with ground meat)

Fresh Summer Rolls (Poh Pia Sod - rice paper rolls) with dipping sauce

Fish Cakes (Tod Mun Pla) with cucumber relish

Fried Tofu with crushed peanuts and dipping sauce

Shrimp Wontons (Giew Tod)

Simple Curry Puffs (Puff pastry filled with curried potato)

Salad

Green Papaya Salad (Som Tum Thai - non-fermented, peanut style)

Glass Noodle Salad (Yum Woon Sen - with seafood/minced pork)

Larb Gai (Minced Chicken Salad with mint and toasted rice powder)

Cucumber Salad (simple, sweet-and-sour dressing)

Beef Waterfall Salad (Nam Tok Nua - sliced grilled beef)

Pomelo Salad (Yum Som-O)

Simple Mixed Greens with Ginger-Peanut Dressing

Pineapple and Cashew Salad (light, fruit-based)

Entrée

Pad Thai (Stir-fried noodles with shrimp/chicken) Served with Crushed Peanuts, Fresh Bean Sprouts, and Lime Wedge

Green Curry (Gaeng Keow Wan - with bamboo shoots and basil) Served with Steamed Jasmine Rice and Kaffir Lime Leaves

Red Curry (Gaeng Daeng - with chicken or beef) Served with Steamed Coconut Rice and Thai Basil Sprigs

Pad See Ew (Stir-fried wide rice noodles) Served with Vinegar with Chilies (Prik Nam Som) and White Pepper

Basil Chicken/Pork (Pad Krapow) Served with Fried Egg (Dao Kai) and Simple White Rice

Yellow Curry (Gaeng Garee - milder, with potatoes) Served with Plain Steamed Rice and Fried Shallots

Cashew Chicken (Gai Pad Med Mamuang) Served with Dried Chilies and Sliced Spring Onion

Fried Rice (Khao Pad - simple style with egg and vegetables) Served with Sliced Cucumber and Tomato and Fish Sauce with Chilies (Prik Nam Pla)

Dessert

Mango Sticky Rice (Khao Niao Mamuang)

Coconut Ice Cream

Banana Fritters (Gkluay Tod)

Sweet Sticky Rice with Black Beans (Khao Niao Dam)

Taro Pearl Pudding (Bua Loy)

Thai Tea Crème Brûlée

Lychee and Rambutan in light syrup

Coconut Milk Jelly (Woon Kati)

Indulge- 5 Course Meal

Appetizer

Steamed Dumplings (Kanom Jeeb - pork/shrimp)

Grilled Prawns with Chili-Lime Sauce (Pla Goong Pao)

Crab Rolls (Hoi Jo - deep-fried minced crab wrapped in bean curd skin)

Miang Kham (Betel leaf wraps with ginger, lime, peanuts, shrimp)

Gai Hor Bai Toey (Chicken wrapped in Pandan leaves)

Satay Tofu (Vegan option, served with peanut sauce)

Curry Puffs (Ka Ree Puff - filled with potato/chicken, flaky pastry)

Grilled Calamari (Pla Meuk Yang) with seafood dipping sauce

Salad

Yum Nua (Grilled Beef Salad with mint, cilantro, and chili)

Yum Pla Duk Foo (Crispy Catfish Salad with green mango dressing)

Seafood Salad (Yum Talay - mixed seafood in spicy lime dressing)

Northern Thai Pork Larb (Larb Moo - less lime, more herbs/spice)

Banana Blossom Salad (Yum Hua Plee)

Roast Duck Salad (Yum Ped Yang)

Long Bean Salad (Yum Tua Pu) with chili paste

Pomelo and Grilled Prawn Salad

Entrée

Massaman Curry (Gaeng Massaman - slow-cooked beef/lamb, potatoes, peanuts) Served with Pickled Ginger and Cinnamon Stick Garnish

Panang Curry (Gaeng Panang - thick, rich, often with pork or duck) Served with Steamed Sticky Rice (Khao Niao) and Red Chili Slices

Green Curry with Fish Balls (Gaeng Kiew Wan Look Chin Pla) Served with Rice Vermicelli Noodles (Khanom Jeen) and Shredded Cabbage

Roast Duck Curry (Gaeng Ped Yang) with grapes/lychee Served with Basil Leaves and Thai Eggplant

Prik Khing Stir-fry (with green beans and chicken/pork, no liquid) Served with Crispy Kaffir Lime Leaves and Roasted Peanuts

Khao Soi (Northern Thai Egg Noodle Curry) Served with Pickled Mustard Greens (Pak Kad Dong) and Shallots

Pad Cha Seafood (Spicy herbal stir-fry with fingerroot and peppercorns) Served with White Rice and Fresh Fingerroot (Kra-Chai) Strips

Tamarind Fish (Pla Rad Prik - fried fish topped with tamarind-chili sauce) Served with Crispy Fried Garlic and Thai Chili Flakes

Dessert

Coconut Sticky Rice with Durian (seasonal)

Kanom Krok (Coconut Pancakes - crispy edges, soft center)

Black Sticky Rice Pudding (Khao Niao Dam Piak)

Mango Sticky Rice Rolls (Modern presentation)

Tub Tim Grob (Water Chestnuts in coconut milk and syrup)

Custard in Pumpkin (Sankhaya Fak Thong)

Thai Coffee Jelly with sweetened cream

Butterfly Pea Flower Pudding

Luxury- 7 Course Meal

Appetizer

Tod Mun Goong (Shrimp Cakes - thick, premium quality)

Flower Dumplings (Chor Muang - intricate, flower-shaped, steamed)

Crab Meat Spring Rolls (Poh Pia Pu)

Foie Gras with Tamarind Reduction on Toast

Grilled Jumbo Prawns with Salt and Chili

Royal Miang Kham (with more elaborate, dried ingredients)

Mini Seafood Custard in Clay Pots (Hor Mok Talay)

Lobster Satay Skewers with Gourmet Peanut Sauce

Salad

King Prawn Salad with Green Mango and Cashew Dressing

Yum Yai (Grand Salad - an elaborate mix of meats, eggs, and vegetables)

Scallop Ceviche (Yum Hoi Shell) with lemongrass and mint

White Tofu Salad with Truffle Oil and Chili Flakes

Roasted Duck Breast and Lychee Salad

Spicy Grilled Wagyu Beef Salad (Yum Nua Yang)

Salmon Sashimi Salad (Yum Salmon) with wasabi dressing

Watercress Salad with Pomegranate, Crispy Shallots, and Lime

Entrée

Whole Steamed Fish with Lime and Chili (Pla Neung Manao) Served with Steamed Rice Noodles and Fresh Coriander

Lobster or Crab Curry (Gaeng Poo) with fine rice vermicelli (Khanom Jeen) Served with Banana Blossom and Long Beans

Choo Chee Goong (Prawns in a thick, rich, dry red curry paste) Served with Steamed White Rice and Sliced Red Onion

Sour Curry (Gaeng Som) with Fish Fillet and Mixed Vegetables Served with Crispy Fried Egg Sheets (Chada)

Stir-fried Prawns with Asparagus and Dried Chili Served with Steamed Sticky Rice and Cashew Halves

Beef Tenderloin Stir-fry with Black Pepper and Garlic Served with Cucumber Ribbons and Fresh Lime Juice

Pad Priew Wan (Royal-style Sweet and Sour, elegant presentation) Served with Water Chestnuts and Bell Pepper Strips

Hor Mok Talay (Seafood Curry Custard) (Replacing the standalone rice) Served with Basil Leaf and Shredded Coconut

Dessert

Fresh Seasonal Fruit Platter (Dragon Fruit, Mangosteen, etc.)

Mango Sticky Rice Parfait (Deconstructed)

Thai Chocolate Chili Tart

Khao Tom Mat (Banana and Sticky Rice steamed in a banana leaf)

Coconut Milk Ice Cream with Thai Whiskey Caramel

Ginger and Lemongrass Panna Cotta

Assorted Petit Fours with Thai Tea Glaze

Coconut and Pandan Layer Cake (Kanom Chan)