COCONUT SHRIMP - Light batterfried shrimps, served with tangy dipping sauce.
GREEN PAPAYA SALAD - Fresh green papaya mixed with lime juice, fish sauce, palm sugar, fresh chili pepper and roasted peanut.
ASSORTED HOT APPETIZERS - Crispy rolls, chicken satay, jacketed shrimps, sun-dried beef, shrimp toast and golden sacks.
ENTREES
DRUNKEN NOODLE; - Sauteed rice noodle with chicken, beef, pork or seafood and onion, carrot, chili pepper and basil leaves.
GRILLED ROCK FISH - Grilled whole rockfish stuffed with herbs served with spicy sauce.
YELLOW CURY - Cooked chunk of chicken in yellow curry paste with coconut milk and potatoes.
LAMB IN TWO SEASONS - Sauteed rack of lamb one with garlic sauce the other with chili paste, basil leaves, rhizome slices and pepper corn served with steamed broccoli between them.
ROASTED DUCK IN CURRY - Sliced de-boned duck in spicy red curry paste with pineapple chunks basil leaves, chili pepper, tomato and coconut cream.
