Includes Soft Drinks, Water, Tea and Coffee
THB 3,500
THE WORLD ON YOUR PLATE
- BEEF CROQUETTE (A, B, D, GF)
- Chiang Rai Beef, Sweet Potato, Avocado-Lime Sauce, Capsicum Mayonnaise
- CREAMY CORN SOUP (A, D, VG)
- Grilled Corn, Tomatoes, Yellow Capsicums, Onion, Royal Project Leek, Chilli Oil
- Entrée
- Select one
- MUSHROOM RISOTTO (A, D) – Klong Phai Free-Range Chicken with Truffle Mushroom Risotto and Garlic Tuile
- BEEF TENDERLOIN (A, B, D, GF) – Chiang Rai Beef, Caramelized Cauliflower Purée, Potato Fondant, Shallot, Asparagus, Peppercorn Sauce
- Banana Coconut Crème Brûlée (D, GF, VG)
- with Coconut Milk Ice Cream
FLAVOURS OF THE GOLDEN TRIANGLE I
- YUM NUA YANG (A, B, N)
- Grilled Chiang Rai Beef Salad with Lemongrass, Chilli, Lime, Cashews and Coriander
- TOM JEUD PHU-LAE PINEAPPLE (A, P, S)
- Phu-Lae Pineapple and Pork Rib Clear Soup
- Entrée
- Select one
- GOONG THOD SAUCE MA KHAM (A, SF) – Deep Fried Tiger Prawn with Crispy Shallot and Tamarind Sauce
- PAD PED PHED YANG GUB PRIK THAI ORN (A, S, SF) – Stir-Fried Khlong Phai Smoked Duck Breast Red Curry with Young Peppercorn
- PHAD PAK BOONG FAI DAENG (A, S, SF)
- Stir-Fried Morning Glory with Bean Paste
- KRONG KRANG NAM KA THI (GF, V)
- Thai Gnocchi in Coconut Milk with Young Coconut Meat
THE WORLD ON YOUR PLATE II
- BLACK TIGER PRAWN (A, SF, N)
- Tiger Prawn with Thai Phu-Lae Pineapple Tartare and Ajo Blanco Sauce
- PUMPKIN SOUP (A, D, VG)
- Roasted Royal Project Pumpkin, Lime Yoghurt and Pumpkin Fondant
- Entrée
- Select one
- SLOW-COOKED GROUPER (D, A) – Sous Vide Mosaic Grouper with Asparagus, Sour Cream and Herbal Oil
- FREE-RANGE DUCK BREAST (A, D) – Khlong Phai Free-Range Duck, Red Mixed Berry Sauce, Bok Choy, Royal Project Pumpkin and Ginger Purée
- CAMP CHEESECAKE (D, GF, VG)
- Passion Fruit, Coconut Meringue
FLAVOURS OF THE GOLDEN TRIANGLE II
- NOR OUA (A, P, S)
- Deep-Fried Stuffed Local Bamboo Shoot with Minced Mei-Shan Pork and Northern Chilli Dip
- TOM YUM GAI MUANG (A, SF)
- Northern Spicy Khlong Phai Free-Range Chicken Soup with Local Herbs
- Entrée
- Select one
- MASSAMAN NUA (A, B, SF, N) – Braised Chiang Rai Beef, Potato, Shallot and Peanut with Massaman Curry Sauce
- PAD CHA PLAA KRA PONG (A, S, SF) – Stir-Fried Spicy Sea Bass with Fingerroot, Sweet Basil, Makrut Lime and Chilli
- PAD KANA NAM DOI KHAM (A, S, SF)
- Stir-Fried Royal Project Kale with Oyster Sauce
- KLUAY KAI CHEUM (GF, V)
- Thai Banana in Syrup with Coconut Cream and Coconut Milk Ice Cream
THE WORLD ON YOUR PLATE III
- TOMATO HUMMUS (A, V)
- Royal Project Tomatoes, Pita Bread
- Watermelon GAZPACHO (A, D, VG)
- Pickled Peppers, Tomato, Basil, Smoked Salmon
- Entrée
- Select one
- RACK OF LAMB (A, D) – Lamb in Thai Herb Crust with Caramelized Cauliflower Purée, Carrot, Asparagus and Jus
- PAN-SEARED SEA BASS (A, D) - Miso-Glazed Sweet Potato Purée, Carrot Skin Powder and Beurre Blanc
- CHOCOLATE FONDANT (D, VG)
- Chocolate, Mango and Phu-Lae Pineapple Lava Cake with Vanilla Ice Cream
FLAVOURS OF THE GOLDEN TRIANGLE III
- KRA BOONG THOD (A, D, N, VG, SF)
- Deep-Fried Royal Project Pumpkin with Sweet and Sour Dip and Peanuts
- T OM YUM GOONG NAM KHON (A, D, SF)
- Creamy Prawn Thai Spicy Soup with Mushrooms, Shallot, Lemongrass, Chilli and Galangal
- Entrée
- Select one
- GEANG RAWANG GAI BAAN (A, SF) – Rawang Curry with Khlong Phai Free-Range Chicken, Green Curry, Lemongrass, Turmeric and Makrut Lime
- PLAA TUB TIM ORB PHU-LAE PINEAPPLE (A, S, SF) – Ruby Fish with Sweet & Sour Phu-Lae Pineapple Sauce
- PHAD MARA WAAN GUB KHAI (A, D, S, SF)
- Stir-Fried Chayote with Organic Egg
- BUA LOY SAGO GUB LYCHEE (GF, V)
- Tapioca Dumpling with Lychee in Coconut Milk
THE WORLD ON YOUR PLATE IV
- SMOKED RUBY FISH (A, D)
- Avocado, Cucumber, Watercress Mousse with Makrut Lime and Chive Oil
- BURNT ONION CAPPUCCINO (A, D, VG)
- Roasted Duo Onion Broth with Emmental Cream Foam and Cheese Tuile
- Entrée
- Select one
- MEI - SHAN PORK CHOP (A, P, D) – Phu-Lae Pineapple & Cinnamon Sauce, Myanmar Shallot Purée
- RIVER PRAWN (A, D, SF) – Infused with Béarnaise Sauce, Asparagus and Baby Carrot
- LYCHEE PANNA COTTA (D, GF, VG)
- with Mango Sorbet
FLAVOURS OF THE GOLDEN TRIANGLE IV
- YUM HUA PLEE (A, D, SF, N)
- Banana Blossom Salad with Prawns, Shallot, Coconut, Cashews, Chilli Paste and Quail Egg
- TOM KLONG PLAA GROB (A)
- Sea Bass Sour and Spicy Smoked Dried Fish Soup
- Entrée
- Select one
- CHU CHEE NUA KRATIEM TONE (A, B, SF) – Grilled Chiang Rai Beef with Chu Chee Curry Sauce and Preserved Garlic
- GEANG KUA PHU LAE SUPPAROS GUB GOONG (A, SF) – Yellow Curry Prawn with Phu-Lae Pineapple and Makrut Lime
- PHAD KWANG TUNG NAM MAN HOI GUM HED HOM (A, S, SF)
- Stir-Fried Bok Choy and Shiitakes with Oyster Sauce
- KHAO NIEW MA MUANG (GF, V)
- Thai Sweet Sticky Rice with Mango and Coconut Cream