Chef Special Menu:: October 2017
|S1||Khanom Pang Na Moo
Marinated mince pork with egg, garlic, and coriander root spread on toast then deep fried and served with a sweet chilli sauce.
|S2||Por Pia Sod Jay
Fresh wrapped vegetable spring roll with avocado, cucumber, carrot, salad leaf and thin rice noodle. Served with a sweet chilli and peanut sauce.
|S3||Gai Pad Holapa
Stir fried chicken with sweet basil leaves, chilli, onion, pepper, long bean, mushroom, mange tout and garlic.
|S4||Geang Pa Tofu
A Traditional north-eastern hot and spicy curry with tofu, fresh chilli, bamboo shoots,mushroom, young Thai peppercorns, krachai (rhizome), broccoli, courgette, long bean and pumpkin. (No coconut milk)
|S5|| Goong yai Hoisin sauce
Deep fried king prawns with shell on in a light batter, bedded with iceberg lettuce and topped with a Hoisin sauce and crispy shalotts.