Your Menu by Your Thai Chef

Starters

LON GOONG
King prawns cooked in a mild coconut sauce and served in cucumber cups.

GAI HOR BAI THEURH
Free-Range chicken fillets marinated in soy and honey... sprinkled with sesame seeds... wrapped in pandan leaves and baked.

PLA SALMON HOR BAI THEURH
Same as above except with salmon fillets.
* Please note there will be an extra cost for this dish.

YUM TWA PLU
A salad of steamed winged-beans and king prawns dressed with a sauce of roasted peanuts,
toasted coconut, home-made smokey! chilli-jam, and coconut milk.

MOO SUP KHING
Ginger and spring onion grilled pork rissoles.

TOD MUN PLA
Spicy fish cakes served with sweet-chilli peanut cucumber relish.
* Please note there will be an extra cost for this dish.

YUM NHEURH
Yummy spicy salad with grilled meat of your choice - beef, lamb, or lemon-grass chicken. Mixed with cucumber and cherry tomatoes and dressed with lime juice, chillies, garlic, and Thai herbs.

YUM HET KHING (V)
Yummy spicy salad with oyster mushrooms, ginger straws, and sliced red chillies. Dressing of lemon juice, chillies, and toasted sesame seed oil.

Soups

TOM YUM GOONG
King prawns, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy soup flavoured with galangal, kaffir lime leaves, lemongrass, and my home-made smokey! chilli-jam.

TOM YUM GAI
Same as above but with chicken instead of prawns.

TOM KHA GAI
Sliced free-range chicken breasts, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy coconut soup flavoured with galangal, kaffir lime leaves, and lemongrass.

TOM KHA JAE (V)
Same as above but without chicken and instead there are more oyster mushrooms.

GAENG SOM PLA
A hot and sour soup of fish and mixed vegetables in a stock flavoured with tamarind, fresh red chillies, Thai red shallots, and Thai wild ginger.

GAENG LIANG
An old-school Thai soup of king prawns, courgettes, mushrooms, pumpkin, and Thai lemon basil in stock flavoured with white peppercorns, Thai wild ginger, Thai red shallots, coriander roots, and smoked mackerel.  No chillies.

Seafood

PLA KRAPONG KOA CHOOB KAMIN TOD KROB LART PRIK
Whole sea-bass (or sea-bream), dusted in turmeric powder, fried until crispy – served with my home-made hot & sweet tamarind-chilli-garlic sauce.

PLA KRAPONG KOA NUNG MANOW
Whole sea-bass (or sea-bream)  steamed with lemon, garlic, ginger, and Thai herbs in white wine.

HOEY SHELL PAD GRATHIEM
Scallops flash-fried with chillies, garlic, and a splash of brandy. 
* Please note there will be an extra cost for this dish.

GOONG YANG NAM PRIK POW
Grilled skewers of king prawns (marinated in my home-made smokey! chilli-jam).

Grilled Meats

GAI YANG TRACRAI
Grilled free-range chicken thighs and drumsticks marinated with garlic, lemongrass, and kaffir lime leaves.

SEE KRONG MOO YANG NAMPUNG
Grilled pork ribs marinated in honey and soy sauce.

NHEURH NAMMUN NGHAR YANG
Grilled beef/lamb steaks marinated in toasted sesame seed oil.

Stir-Fries

PAD KHING
Free-range chicken or outdoor-reared pork stir-fried with ginger, spring onions, garlic, chillies, and black mushrooms.

PAD MET MA-MOANG HIMAPARN
Free-range turkey, marinated in my secret sauce, stir-fried with cashew nuts, spring onions, toasted red chillies, garlic, and onions.

PAD HET KHING (V)
Oyster mushrooms stir-fried with ginger, chilies, and garlic.

PAK BOONG FAI DANG (V)
Morning glory stir-fried with soy sauce, garlic, chillies, and brandy.

TOW-HOO PAD TWA NGORK (V)
Tofu stir-fried with beansprouts, garlic, chillies, and spring-onions.

PAD KRA-POW!!!
Free-range chicken breasts, freshly chopped and dressed with dark soy sauce, stir-fried with Thai holy basil, chillies, garlic, and onions.

PAD TWA LAN-TOW
King prawns, outdoor-reared pork, or free-range chicken stir-fried with sugar snap peas, garlic, chillies, and onions.

PAD NAM PRIK POW
Outdoor-Reared pork or free-range chicken stir-fried with fine beans, garlic, and onions in my home-made chilli-jam.  It's hot!

What no oyster sauce stir-fries???
Until I can source MSG-free oyster sauce this dish will not be on my menu.  Sorry! :-)

Curries (made with my granma’s recipe curry paste)

GAENG PHET GAI

Free-range chicken tenderly stewed in red curry with bamboo shoots, cherry tomatoes, Thai purple aubergine and dressed with slivers of mild red chillies and Thai sweet basil.

GAENG PHET PET YANG
Slices of roast duck breast in red curry with cherry tomatoes, lychees and dressed with slivers of mild red chillies and Thai sweet basil.
* Please note there will be an extra cost for this dish.

GAENG PHET FAK TONG (V)
Red curry of pumpkin, petit pois, cherry tomatoes and dressed with slivers of mild red chillies and Thai sweet basil.

GAENG KWEO WAN GAI
Free-range chicken tenderly stewed in green curry with a medley of Thai aubergines and dressed with slivers of mild red chillies and Thai sweet basil.

GAENG PHET SEE KRONG MOO MA-LA
Pork ribs tenderly stewed in red curry with bitter-melonnd dressed with slivers of mild red chillies.

GAENG KWEO WAN GOONG
King prawns in green curry with sugar snap peas and dressed with slivers of mild red chillies and Thai sweet basil.

GAENG KWEO WAN JAE (V)
Green curry with mushrooms, a medley of Thai aubergines and dressed with slivers of mild red chillies and Thai sweet basil.

GAENG MUSSAMAN
Tender cubes of beef or lamb stewed in a rich slightly sweet & very aromatic curry with potatoes and onions.  Of the Thai curries… this baby has the most variety of spices used. 
Served with a refreshing cucumber and shallot relish.

GAENG GARI GAI
Free-Range chicken legs tenderly stewed in mild yellow curry with potatoes and onions.  This is the Thai take on the much loved Indian chicken curry. 
Served with a refreshing cucumber and shallot relish.

GAENG PHAR
Jungle curry… a red curry with no coconut milk but still delicious… free-range chicken, lamb, beef, or outdoor-reared pork with Thai holy basil, Thai wild ginger, and a serious mix of vegetables.  Be warned: this curry is quite spicy!

GAENG PENANG
A 'dry' red curry… coconut milk cooked until thick… outdoor-reared pork, free-range chicken, beef, or lamb with slivers of kaffir lime leaves and dressed with slivers of mild red chillies and Thai sweet basil.

Home-Made Ice-Creams and Sorbets

I TIM MAKARM
Tamarind sorbet.

I TIM LINCHEE KHING
Lychee & ginger ice-cream.

I TIM KATTI KANOON (Dairy-free)
Coconut & jackfruit ice-cream. 

I TIM TRACRAI MANOW NAMPUNG
Lemongrass, honey, and lime sorbet.

I TIM MA-MOANG
Mango ice-cream.

Hot Desserts

FAKTONG BUERT PRAH
Pumpkin in sweetened coconut milk.