FLAVOURS OF THE GOLDEN TRIANGLE I
- YUM TAO HOO (A, N, S, VG)
- Grilled Tofu with Lemongrass, Chilli, Lime, Cashews and Coriander
- TOM JEUD PHU-LAE SAPPAROD (A, S, V)
- Phu-Lae Pineapple Clear Soup
- Entrée
- Select one
- KALAM DOK (A, V) – Fried Cauliflower with Crispy Shallot and Tamarind Sauce
- PAD PED PRIK THAI ORN (A, S, V) – Stir-Fried Plant-Based Red Curry with Young Peppercorn
- PAD PAK BOONG FAI DAENG (A, S, V)
- Stir-Fried Morning Glory with Bean Paste
- KRONG KRANG NAM KA THI (GF, V)
- Thai Gnocchi in Coconut Milk with Young Coconut Meat and Sesame
FLAVOURS OF THE GOLDEN TRIANGLE II
- THOD MAN KHAO POD (A, D, S, VG)
- Deep-Fried Sweet Corn Cake and Plum Sauce
- TOM YUM HED MUANG (A, S, V, VG)
- Northern Spicy Mushroom Soup with Local Herbs
- Entrée
- Select one
- MASSAMAN TAO HOO (A, N, S, V) – Tofu, Potato, Shallot and Peanuts with Massaman Curry Sauce
- PAD CHA PAK RUAM (A, S, V) – Stir-Fried Mixed Vegetables with Fingerroot, Sweet Basil, Makrut Lime and Chilli
- PAD KANA DOIKAM (A, S, V)
- Stir-Fried Royal Project Kale with Mushroom Sauce
- KLUAY KAI CHEUM (GF, V)
- Thai Banana in Syrup with Coconut Cream and Coconut Milk Ice Cream
FLAVOURS OF THE GOLDEN TRIANGLE III
- KRA BOONG THOD (A, D, N, VG)
- Deep-Fried Royal Project Pumpkin served with Sweet and Sour Dip and Peanuts
- TOM YUM HED NAM KHON (A, D, S, VG)
- Creamy Local Mushroom Thai Spicy Soup with Shallot, Lemongrass, Chilli and Galangal
- Entrée
- Select one
- GAENG RAWANG (A, S, V) – Plant-Based Rawang with Curry, Green Curry, Lemongrass, Turmeric and Makrut Lime
- SOFT TOFU PRIEW WAAN (A, S, VG) – Soft Tofu with Sweet & Sour Phu-Lae Pineapple Sauce
- PAD MARA WAAN (A, S, V)
- Stir-Fried Chayote with Soy Sauce
- BUA LOY SAGO GUB LYCHEE (GF, V)
- Tapioca Dumplings with Lychee in Coconut Milk and Sesame
FLAVOURS OF THE GOLDEN TRIANGLE IV
- YUM HUA PLEE (A, S, N, V)
- Banana Blossom Salad with Shallot, Coconut, Cashews and Chilli Paste
- TOM KLONG (A, S, V)
- Crispy Plant-Based Sour and Spicy Soup
- Entrée
- Select one
- CHU CHEE TAO HOO THOD (A, S, V) – Deep-Fried Tofu with Chu Chee Curry Sauce and Preserved Garlic
- GAENG KUA PHU-LAE SUPPAROD (A, S, V) – Plant-Based Yellow Curry with Phu-Lae Pineapple and Makrut Lime
- PAD KWANG TUNG GUB HED HOM (A, S, V)
- Stir-Fried Bok Choy and Shiitakes with Mushroom Sauce
- KHAO NIEW MA MUANG (GF, V)
- Thai Sweet Sticky Rice with Mango and Coconut Cream
THE WORLD ON YOUR PLATE I
- CHEESE CROQUETTE (A, D, VG)
- Emmental Cheese, Potato, Avocado-Lime Sauce, Capsicum Mayonnaise
- CREAMY CORN SOUP (A, D, GF, VG)
- Grilled Local Corn, Tomatoes, Yellow Capsicum, Onion, Royal Project Leek, Chilli Oil
- Entrée
- Select one
- MUSHROOM RISOTTO (A, D, GF, VG) – Assorted Sautéed Mushroom with Truffle Mushroom Risotto and Garlic Tuile
- SWEET POTATO STEAK (A, D, N, VG) – Baked Sweet Potato, Pine Nuts, Coriander, Chilli, yoghurt tahini sauce
- banana and coconut CRÈME BRÛLÉE (D, GF, VG)
- with Coconut Milk Ice Cream
THE WORLD ON YOUR PLATE II
- CORN RIBS (A, D, GF, VG)
- Fried Spiced Corn Ribs with Parmesan Cheese and Avocado Dip
- PUMPKIN SOUP (A, D, GF, VG)
- Roasted Royal Project Pumpkin, Lime Yoghurt, Pumpkin Fondant
- Entrée
- Select one
- CABBAGE SCHNITZEL (A, VG) – Deep-Fried Cabbage, Mustard, Parsley with Mushroom Sauce
- TERIYAKI CAULIFLOWER (A, D, S, VG) – Grilled Royal Project Cauliflower Steak with Spring Onion, Pumpkin & Ginger Purée Teriyaki Sauce
- CAMP CHEESECAKE (D, GF, VG)
- Passion Fruit, Coconut Meringue
THE WORLD ON YOUR PLATE III
- TOMATO HUMMUS (A, V, VG)
- Royal Project Tomatoes, Pita Bread
- GAZPACHO (A, D, VG)
- Local Watermelon Gazpacho with Pickle Peppers, Tomato, Basil, and Feta Cheese
- Entrée
- Select one
- BAKED AUBERGINE (A, D, N, VG) – Caramelized Cauliflower Purée, Carrot, Parmesan
- FRIED MUSHROOMS (A, D, VG) – Chive, Garlic, Turmeric, Mushroom Gravy
- CHOCOLATE FONDANT (D, VG)
- Chocolate, Mango and Phu-Lae Pineapple Lava Cake with Vanilla Ice Cream
THE WORLD ON YOUR PLATE IV
- BEETROOT TARTARE (A, D, GF, VG)
- Avocado, Cucumber, Watercress Mousse with Makrut Lime and Chive Oil
- BURNT ONION CAPPUCCINO (A, D, GF, VG)
- Roasted Duo Onion Broth with Emmental Cream Foam and Cheese Tuile
- Entrée
- Select one
- RED CABBAGE (A, D, GF, VG) – Baked Red Cabbage with Tomato, Parmesan, Mozzarella, Basil and Garlic
- PUMPKIN QUICHE (A, D, N, VG) – Royal Project Pumpkin, Spinach, Chiang Mai Goat Cheese, Tomato, Almond Milk
- LYCHEE PANNA COTTA (D, GF, VG)
- with Mango Sorbet