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 1,900 PER PERSON
- STARTER
- Khao Raem Fuen (GF, S, CT, SF) – Fried Yellow Tofu with Tomatoes
- NORTHERN (BURMESE AND CHINESE)
- SOUP
- Gaeng Oom Gai (GF, S, CT, SF) – Spicy Vegetable Soup with Organic Chicken
- EASTERN (ISAN AND LAOS)
- Entrée
- Pla Pad Taosi (G, L, S, CT, SF) – Stir-Fried Sea Bass with Black Bean Sauce; Satraw Pad Goong (GF, L, S, CT, SF) – Stir-Fried Bitter Beans with Tiger Prawns
- CENTRAL (THAI-CHINESE) AND SOUTHERN (INDIAN-MALAY)
- DESSERT
- Assortment of Thai Royal Desserts (GF, SM, S, E, VG)
(A) Alcohol, (G) Gluten, (GF) Gluten Free, (L) Lupine (N) Nuts, (PN) Peanuts, (SM) Sesame, (S) Soy (Soy), (D) Dairy, (E) Egg, (F) Fish, (CT) Crustaceans, (SF) Shellfish and Mollusk (P), Pork, (B) Beef, (So2) Sulfite, (M) Mustard, (C) Celery (V) Vegan, (VG) Vegetarian, (SU) Sustainably Sourced
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.