Chef Special Menu:: August 2017
|S1||Por Pia Gai
Mince chicken spring rolled with glass noodle, sweet corn, carrot and white cabbage. Deep fried and served with a sweet chilli sauce.
|S2|| Kanom Pang Nar Hed
Mushroom and taro on toast, served with a sweet chilli sacue.
|S3||Gai Bod Pad Makau
Stir fired mince chicken with aubergine, sweet basil, spring onion, peppers and preserved soya bean.
|S4||Tofu Srong Krung
Stir fried tofu with black mushroom, carrot, young baby corn, spring onion and green peas with soya sauce.
|S5|| Pla Tord Pad Khing
Crispy Red sea bream topped with stir fried ginger, onion, peppers, mushroom, wood ear mushroom, cauliflower and spring onions.