Chef Special Menu:: June 2017
|S1||Por Pia Yaun
Crispy spring roll with mince pork, black mushroom, glass noodle, bean sprout and spring onion. Served with a sweet chilli sauce.
Deep fried Taro stick coated with desiccated coconut and coconut milk, served with a sweet chilli sauce.(Taro is a tropical root vegetable)
|S3||Gai Koa Gling
Stir fried minced chicken with galangal, chillies, lemongrass, garlic, kaffir lime leaves.
|S4|| Heaw Pad Med Mamaung
Stir fired water chestnut with cashew nut, onion, spring onion, peppers, dried chillies and served on a crispy basket.
|S5|| Ped Ob Sauce Som
Sliced roasted duck with chef’s special orange sauce and crispy spring green.