1. FRIED WONTONS

Deep fried wontons stuffed with ground chicken, served with home made sweet and sour sauce.

2. FRIED CHICKEN DUMPLINGS

Deep fried wontons skin stuffed with ground chicken, and vegetable, served with home made sweet and sour sauce.

3. EGG ROLL ( Meatless )

Mixed vegetables and bean thread noodles wrapped in a rice paper crepe then deep fried, served with home made sweet and sour sauce.

4. GOLDEN TOFU

Deep fried bean curd, served with home made sweet and sour sauce with chopped peanuts.

5. TEMPURA

Deep fried shrimp tempura and vegetables, served with home made sauce.

6. SA-TAY

Meat marinated with fresh herbs and spices, grill on skewers served with peanut curry sauce and cucumber salad. ( Choice of beef, pork or chicken )

7. TOD MUN PLAR

One of Bangkok’s most favorite appetizer. This deep fried fish-cake mixed with curry paste, served with cucumber salad with chopped peanut.

8. KOONG SARONG ( Prawn in a blanket )

Marinated prawns wrapped with bacon and rice paper crepe, deep fried, served with sweet and sour sauce.

9. MEE KROB

Crispy noodle mixed with sweet and sour sauce, chicken and shrimp.

10. SPICY CHICKEN WINGS

Chicken wings deep fried until crispy then sautéed with chili, garlic, and topped with crispy mint leaves.

11. GARLIC CHICKEN WINGS

Chicken wings deep fried until crispy then sautéed with a lot of garlic & black pepper & seasoning.

12. STUFFED CHICKEN WINGS

Chicken wings stuffed with ground pork deep fried, served with sweet & sour sauce.

13 A. NUA DAD DEAW ( Beef jerky Issan style )

Deep fried marinated beef, served with spicy home made sauce.

B. MOO DAD DEAW ( Pork jerky Thai style )

Deep fried marinated pork, served with spicy home made sauce.

14. NAM KAO TOD

Minced sour sausage mixed with green onion, fresh chili, ginger, peanuts, crispy rice and lime juice.

15. TOM YUM KUNG YAI

Hot and sour soup with large fresh water prawn, lime juice & lemon grass.

16. SEAFOOD SOUP

Spicy and sour soup with combination of seafood.

17. TOM KLONG PLA-KROB

This unique soup was influence by mixed Thai-Cambodian culture which combined pieces of "smoked sheet fish" with the Thai-Cambodian style soup, seasoned with tamarind sauce, fresh herb, spices, chili.

18. TOM YUM KAI

Spicy and sour soup with chicken, lemon grass, lime juice and straw mushroom.

19. TOM YUM KUNG

Hot and sour with shrimp, lime juice, lemon grass & straw mushroom.

20. TOM YUM PLAR DOOK

Hot and sour soup with catfish, lime, lemon grass & straw mushroom.

21. TOM YUM ISSAN

Hot and sour soup with catfish Issan style.

22. EN TUAN

Spicy and sour soup with beef tendon, bean sprouts & beef.

23. TOM KAH KAI ( Bangkok Style)

A distinctive soup of sliced chicken with coconut milk, straw mushroom, galangal, lemon grass and a touch of lime juice.

24. WOON SEN SOUP (Non Spicy)

Clear noodles with minced chicken, sliced black mushroom & onion in clear broth.

25. TO-FU SOUP (Non Spicy)

Bean curd soup with ground pork and some vegetable.

26. WOR WONTON SOUP

Stuffed with ground chicken-non spicy) Wonton, shrimp chicken, and vegetable in clear broth.

27. SPICY VEGETABLE SOUP

Spicy and Sour soup with assorted vegetables, lemon grass, lime juice and straw mushroom.

28. VEGETABLE SOUP

Non Spicy) Assorted vegetables in clear broth.

29. SEAFOOD SOUP WITH TOFU

(Non Spicy) Assorted seafood in clear broth with fresh tofu and vegetables.

30. SQUID SPICY SALAD

Squid with onion and lettuce mixed with lime juice served on bed of green.

31. YUM YAI

Lettuce, onion, tomato, boiled egg, chicken, shrimp glass noodle, chopped peanut mixed with house dressing.

32. YUM WOON SEN (Glass Noodle Spicy Salad)

Glass noodle, onion, chicken, shrimp mixed with chili and lime juice on bed of green.

33. YUM WOON SEN SEAFOOD

Glass noodle, onion, with combination of seafood mixed with chili and lime juice on bed of green.

34. YUM HED FUNG (Straw Mushroom Spicy Salad)

Minced pork, straw mushroom, shrimp, onion mixed with chili and lime juice.

35. PLA KOONG (Shrimp Spicy Salad)

Grilled shrimp, lemon grass, lime juice, Thai chili mixed with our secret sauce, served on bed of green.

36. YUM NUAH or YUM KAI

(Thai Beef or chicken Salad) Your choice of Charbroiled steak-slice or charbroiled chicken, onion, tomato, fresh chili mixed with lime juice, served on bed of green.

37. SPICY SLICED BEEF

with Thai Round Eggplant Charbroiled steak-sliced, Thai green round eggplant, fresh chili, lemon grass, fresh herbs and spices.

38. YUM TALE (Seafood Salad - Thai Style)

Combination seafood, fresh vegetable, chili, lemon grass, lime juice. Served on bed of green.

39. SOM THUM

(Thai papaya salad) This classic dish from Thailand consist of green papaya, chili, dry shrimp, tomato, crushed peanut mixed with lime juice, fish sauce and sugar.

40. THAI SALAD

Mixed green vegetables, egg, served with homemade peanut sauce dressing.

41. LARB

Ground beef, chicken or pork chopped onion, green chili, lime juice. Served with fresh cabbage.

42. LARB KOONG OR PLAR DOOK (Catfish)

Minced shrimp or catfish, chopped onion, fresh and dry chili, lime juice. Served with fresh cabbage.

43. SQUID LARB

Minced squid, chopped onion, green chili, lime juice, served with fresh cabbage.

44. NAM SOD

Ground pork mixed with ginger, green onion, dry peanut and lime juice.

45. CRISPY CATFISH PIECES SALAD

This tasty dish consist of deep fried minced catfish, fresh chili, lime juice, peanut, cashew nut, vegetables, served on bed of sliced cabbage.

46. THAI B.B.Q. CHICKEN (WHOLE)

Served with sweet and sour sauce and spicy sauce.

47. MOO YANG

Marinated charbroiled pork - served with spicy sauce.

48. PLA DOOG YANG

Charbroiled whole catfish, served with spicy sauce.

49. SUA RONG HAI

Charbroiled beef served with spicy sauce.

50. CHARBROILED PRAWNS

Charbroiled large fresh water prawns (2), served with spicy sauce.

51. CHARBROILED LARGE FRESH WATER PRAWNS

52. CHARBROILED LARGE FRESH WATER PRAWNS

Charbroiled large fresh water prawns (2), topped with fresh chili, garlic & lime sauce.

53. KOONG TENN

Grilled shrimp served on sliced cabbage, and spicy sauce.

54. KOONG CHAR NUM PLAR

Prawns marinated in seasoned fish sauce, served raw with spicy fish sauce, fresh garlic and roasted chili paste.

55. NUA NAM TOK

Sliced charbroiled beef mixed with green onion, chili, lime juice & rice powder.

56. NUA SAO RENU

Sliced charbroiled beef served on bed of sliced cabbage, topped with our own tamarind sauce and fried dry chili.

57. TUB WHARN

Charbroiled beef liver, mixed with green onion, chili, lime juice.

58. NUA YUM KATIEM

Sliced charbroiled beef served on bed of sliced cabbage, topped with fresh garlic and spicy sauce.

59. KOI SOY (Steak Tartare - Issan Style)

Minced beef with fresh herb, fresh and dry chili rice powder, seasoned sauce, lime juice, served raw.

60. HOH MOK KAI (Issan Style)

With curry paste-chicken, egg, sliced cabbage cooked in a bowl.

61. HOH MOK PLAR (Issan Style)

With curry paste-fish, egg, sliced cabbage cooked in a bowl with your choice of catfish.

62. PLAR DOOK YANG NUM TOK

Sliced charbroiled catfish fillet, topped with spicy sauce, served on bed of sliced cabbage.

63. PLAR DOOK SARM ROD

Deep fried whole catfish, topped with sweet, sour and spicy sauce.

64 PLAR DOOK KRA-PROW KROB

Deep fried whole catfish, topped with sautéed of fresh and dry chili, garlic, Thai basil and crispy Thai basil.

65. PLAR DOOK O-CHA

Deep fried whole catfish, topped with vegetables, lime juice, peanuts, and cashew nuts.

66. ISSAN SAUSAGE

Grilled sour pork sausage, served with fresh chili, ginger and peanut.

67. KANG RENU NAKORN

This unique Issan style red curry is a combination of local vegetables, your choice of chicken or catfish chunk (with skin), without coconut milk.

68. KANG OMM

Influenced by Lao's cooking this is another unique curry that combined local vegetables, your choice of chicken or catfish chunk (with skin) and rice powder in red curry base, also without coconut milk, thicker than Kang Renu.

69. CRISPY MUSSEL OMELET

Fried Thai mussel omelet to crispy on top of sautéed bean sprout and green onion and served with spicy sweet sauce.

70. CHU-CHEE FRESH WATER PRAWN

Fresh prawn in Thai red curry base sauce.

71. SWEET AND SOUR

Stir-fried your choice of meat, topped with Thai style sweet and sour with pineapple, tomato, cucumber, bell pepper, carrot and onion.

72. MINT AND GREEN CHILI

Sautéed with fresh and dry chili, garlic and Thai basil.

73. BROCCOLI AND OYSTER FLAVORED SAUCE

74. PAD WOONSEN

Sautéed with silver noodle, tomato, black mushroom, egg and onions.

75. BABY CORN

Sautéed with baby corns, straw mushrooms, carrot, onion.

76. CHOP SUEY

Stir-fried mixed vegetables with little gravy.

77. BAMBOO SHOOTS CURRY

Bamboo shoots, fresh chili and Thai basil stir fried in red curry sauce.

78. KANA PLAR KEM

Stir-fried of Chinese broccoli with fried salted fish chunks.

79. PEPPER GARLIC SAUCE

Sautéed in our garlic cilantro pepper sauce, served on bed of green.

80. CASHEW NUT

Sautéed in roasted chili paste, cashew nuts, carrot, straw mushroom and onion.

81. FRESH GINGER

Sautéed with fresh ginger, black mushrooms and onion.

82. GREEN PEPPER (Pad Prick Sod)

Sautéed with bell pepper, fresh chili, carrot & onion.

83. PAD PRIK KING

Sautéed with spicy red chili paste and green beans.

84. CATFISH WITH CURRY PASTE

Deep fried thin catfish slice with bone sautéed with red curry paste, Kra-chai, fresh & dry chili and coconut milk.

85. SPICY CATFISH WITH basil leaves

Sautéed deep fried thin catfish slice with bone in fresh and dried chili and Thai basil leaves. (Your choice of deep fried or uncooked catfish.)

86. KANA MOO KROB

Stir-fried Chinese broccoli and crispy side pork slice with oyster flavored sauce.

87. KRA PHAO MOO KROB

Stir-fried crispy side pork with Thai basil.

88. SEAFOOD PAD PED

Combination seafood with homemade roasted curry, lemon grass, straw mushroom, lime juice and mint leaves.

89. SEAFOOD CHILI & MINT LEAVES

Combination seafood with homemade fresh chili paste and Thai basil.

90. SQUID GARLIC

Sautéed in our garlic cilantro pepper sauce.

91. GINGER FISH

Deep fried whole pompano fish, topped with ginger and black mushroom sauce.

92. SWEET & SOUR FISH

Deep fried whole pompano fish, topped with Thai style sweet and sour sauce.

93. PLAR LAAD PRIK

Deep fried whole pompano fish topped with sautéed fresh chili, garlic sauce.

94. SHRIMP WITH OYSTER FLAVORED SAUCE

95. HOH MOK SEAFOOD

Steamed combination seafood, egg, sliced cabbage, coconut milk and curry sauce cooked in its own juice.

96. STEAMED MUSSEL

Half shell mussel steamed with Thai basil, in clay pot, served with spicy fish sauce.

97. CHILI MUSSEL

Sauteed of half shell mussel with fresh and dry chili, garlic and Thai basil.

98. SALMON PANANG

Charbroiled salmon fillet served on Thai style creamy curry sauce with cognac.

99. POACH SALMON

Poached salmon fillet topped with spicy fresh chili garlic sauce, served on bed of cabbage.

100. SALMON NAM-TOK

Charbroiled salmon fillet topped with spicy dry chili sauce with rice powder.

101. SEAR SCALLOP

| A: with Garlic Pepper Sauce | B: with Chili Mint Leaves | C: with Red Curry Sauce

102. PAD THAI

Could have been the most popular stir fried classic Thai small rice noodle of all time. This dish stir fried with chicken, egg, green onion, bean sprouts. (Chopped peanut upon request.)

103 RAD NA

Stir-fried flat rice noodle topped with gravy Chinese broccoli with choice of meat.

104. RAD NA SEAFOOD

Stir-fried flat rice noodle topped with gravy Chinese broccoli with seafood.

105. PAD SW-EW

Stir-fried flat rice noodle with egg and Chinese broccoli with black soy sauce.

106. RAD NA (Yellow Curry Noodle)

Stir-fried flat rice noodle topped with ground beef cooked with curry powder, tomato onion and celery.

107. KAI KOOWAH

Pan fried flat rice noodle with chicken, egg, served on bed of g green.

108. MEE KROB RAD NA

Crispy egg noodle topped with chicken, straw mushroom, vegetable and gravy.

109. COMBINATION BEEF NOODLE SOUP

One of the most popular "Boat vender" beef soup in Bangkok, consist of small flat rice noodle, Thai style beef ball, beef in seasoned beef soup.

110. BEEF BALLS NOODLE SOUP

Similar to soup above, but only with Thai style beef ball.

111. TOM YUM NOODLE SOUP

This noodle soup is quite difference f from all other noodle soup that we offer. Although small flat rice noodle is being used, the combination of fish ball, ground pork, ground peanut, the sour and spicy taste of this soup set it apart.

112. CHOW MEIN

Stir-fried egg noodle with vegetables and your choice of meat.

113. DUCK NOODLE SOUP

Flat wide white noodle soup with roasted duck.

114. YEN-TA-FO

Flat wide white noodle in red sauce soup with squid, fried tofu, shrimp and pork.

115. SEAFOOD NOODLE

Assorted seafood in a clear broth soup with small flat white noodle.

116. DRUNKEN NOODLE SEAFOOD

Pan fried flat wide white noodle topped with sautéed assorted seafood with fresh & dry chili, Thai basil served on bed of green.

117 SPICY THAI SPAGHETTI SEAFOOD

Stir-fried egg noodles with tomato, fresh & fried chili, assorted seafood.

118. THAI STYLE SPAGHETTI (Not Spicy)

Pan fried egg noodles in our own special sauce with egg, chicken and tomato.

119. THAI FRIED RICE

Stir fried with egg, onion, tomato and your choice of meat.

120. FRESH CHILI FRIED RICE

Stir fried with bell pepper, fresh chili, white onion and your choice of meat.

121. SPICY FRIED RICE

Stir-fried with fresh and dry chili, garlic and mint leaves.

122. PINEAPPLE FRIED RICE

Stir-fried with yellow curry powder, pineapple, shrimp and chicken, served on plate.

123. COMBINATION FRIED RICE

Stir-fried with beef, pork, chicken and shrimp.

124. VEGETABLE FRIED RICE

125. HOUSE SPECIAL FRIED RICE

Delectable combination of black and golden raisin with a colorful mixture of peas, carrot and pineapple, cashew nuts and tomato sauce.

126. CRAB FRIED RICE

127. PANANG

The color and flavor of fresh & dried chili makes this curry a unique dish. Cooked with coconut milk, Thai basil and chili your choice of meat or tofu.

128. RED CURRY

The beautiful red color from both fresh and dried chili and spice make this curry hotter than yellow curry. Cooked with coconut cream, Thai basil and bamboo shoots and your choice of meat or tofu.

129. YELLOW CURRY

The mildest among all Thai curries made from curry powder, turmeric and spice with coconut cream, potato and carrot, your choice of meat or tofu.

130. GREEN CURRY

This green curry is one of the most popular curry around Bangkok city. Combination of green curry paste, bamboo shoot, Thai basil, fresh chili and your choice of meat or tofu.

131. ROASTED DUCK CURRY

The combination of roasted duck, pineapple, bell pepper and tomato in red curry base with a touch of coconut milk make this dish very tasty and unique.

COCONUT ICE CREAM

STICKY RICE WITH MANGO

(Seasonal)

FRIED BANANA ROLL

A. Khao Soi

This typical Burmese influence Northern Thai egg noodle is served in curry sauce and coconut cream (your choice of beef or chicken), garnished with sliced red onion, lime and pickled vegetables.

B. Northern Larb

Completely different from the Issan larb in taste, this northern style larb (ground pork) is cooked with Northern Thai spices and no lime juice, garnished with fresh herbs and vegetables.

C. Sai Oua (Northern Style Sausage)

If you like Louisiana style hot sausage you have got to try this one. Stuffed with ground pork, fresh and dried herb and spice, this mild0medium spicy sausage is indeed very tasty.

D. Thum-ka-noon (Pounded Young Jack Fruit Shredded)

This “local” dish from the north is unique to the northern part of Thailand . Made of shredded young jack fruit, ground pork, tomato, Northern Thai spices and seasoned.

E. Kang-ka-Noon (Spicy Young Jack Fruit Curry)

For those of you who love the texture of the heart of artichoke and spicy food, have we got a dish for you. This northern style curry is made of young jack fruit chunk with a texture similar to the heart of artichoke cooked in northern style curry base, fresh and dried spices and your choice of pork, chicken or smoked sheet-fish flakes.

F. Nam-Prik-Hed (Spicy Mushroom Dip)

This classic Northern Thai dish is very popular among vegetarian around the northern border, served with fresh vegetables.

G. Kha-Nom-Jean-Nam-Ngyow (Rice Vermicelli Curry)

Although influenced by Chan and Hunan cooking from the southern part of China, this unique red curry sauce has tomato, ground pork and some spare ribs on top of rice vermicelli, garnished with fried chili, lime and fresh bean sprout, is one of the most popular dishes among locals along the northern border.

H. Nam-Prik-Noom (Green Chili Dip)

Roasted green chili, garlic, onion and tomato pounded in mortar. One of the most popular and spicy dips of Northern Thailand, eaten with sticky rice, fried pork skin and fresh vegetables. (Medium Spicy and up)

I. Nam-Prik-Ong (Red Chili Dip)

One of the least spicy of all northern chili dips. A combination of ground pork, tomato, dried spices (taste somewhat similar to spaghetti sauce) Also eaten with sticky rice and fresh vegetables.

J. Kang Care (Northern Red Curry)

Similar to Kang Renu Nakorn, this home style non-coconut cream red curry from the north is a combination of fresh, aromatic vegetables, spices, herb and your choice of chicken, pork or catfish chunk, but with more vegetables and some different herb and spices.

K. Kang Hung Lay (Pork Stew Northern Curry)

Influenced by Burmese this almost sweet pork curry is one of the most popular curries of the north (it is somewhat similar to pork stew) Cooked with pork, pork with fat, dried and fresh spices. It is usually eaten with rolled up sticky rice ball.

L. Kang Hoh (Dry Pork Curry with Mixed Vegetables)

Assorted vegetables fresh and dry spices, herb, clear noodle, pork all mixed in to this dish. This is also one of the “ Temple Dish ” or street vendor choice and it’s a well consumed dish among Northern Thais.

M. Northern Style Tom Kah Kai (Spicy Chicken Soup)

Different from “ Bangkok ” style Tom Kah Kai, this Northern home style chicken soup has no coconut cream. Cooked with roasted green chili, tomato, onion, fresh herbs and spices.