THAI SPICE ROUTE
Embark on a journey shaped by centuries of trade and cultural exchanges, with Chinese and Burmese influences in the North and bold spices from India and Malaysia in the South. Each course represents a routed cuisine and its evolution.
THB 1,800 PER PERSON
- STARTER (S, SF)
- Khao Raem Fuen – Fried Yellow Tofu with Tomatoes
- NORTHERN (BURMESE AND CHINESE)
- SOUP (GF, SF)
- Gaeng Oom Gai – Spicy Vegetable Soup with Organic Chicken
- EASTERN (ISAN AND LAOS)
- Entrée
- Pla Pad Taosi (S, SF) – Stir-Fried Sea Bass with Black Bean Sauce; Satraw Pad Goong (GF, S, SF) – Stir-Fried Bitter Beans with Tiger Prawns
- CENTRAL (THAI-CHINESE FUSION) AND SOUTHERN (INDIAN-MALAY)
- DESSERT (VG, GF)
- Assortment of Thai Royal Desserts
NORTHERN THAI
THB 1,800 PER PERSON
- STARTER
- NAM PRIK NOOM – Green Chilli Dip with Pork Cracklings, Steamed Mixed Vegetables, Hard-Boiled Egg
- SAI OUA – Spicy Pork Sausage, Pickled Garlic, Ginger
- SOUP
- TOM SAB JIN GAI – Spicy Chicken Soup, Northern Thai Herbs
- Entrée
- GAENG HUNG LAY MOO – Pork Belly Curry
- APP PLA KAPONG – Grilled Marinated Sea bass
- CHIANGDA PAD KAI – Stir-Fried Local Gurmar Leaves, Eggs
- LARB MOO KUA – Spicy Pork Salad
- KHAO NIEW – Sticky Rice
- DESSERT
- KANOM THAI RUAM – Platter of Thai Desserts
- PONLAMAI RUAM – Seasonal Fresh Fruit
VEGETARIAN
THB 1,500 PER PERSON
- STARTER
- POR PIA JAY – Vegetable Spring Rolls
- SOM TUM JAY – Spicy Green Papaya Salad
- SOUP
- TOM YUM PAK – Spicy Soup with Vegetables
- Entrée
- PANANG TAO HU – Tofu in a Red Curry Paste with Coconut Milk and Fresh Herbs
- PRIEW WHAN PAK – Stir-Fried Vegetables in Sweet and Sour Sauce
- PAD PAK RUAM – Stir-Fried Mixed Vegetables
- KHAO SUAY – Steamed Jasmine Rice
- DESSERT
- PONLAMAI RUAM – Seasonal Fresh Fruit
Prices are in Thai baht and subject to government tax and 10% service charge. Please inform our team if you have any food allergies or special dietary requirements.