Lightly crisped vegetarian tofu served with house plum sauce and sprinkled with ground peanuts.

Spring rolls filled with seasoned mixed vegetables fried to a crisp golden brown and served with our famous house plum sauce.

Rice paper rolls of tofu, vermicelli noodle, shrimp, bean sprout, and fresh basil leaves served with a sweet vinaigrette sauce.

Our famous marinated grilled chicken skewers served with peanut sauce and cucumber relish.

Homemade Thai style beef jerky served with spicy citrus lime sauce and rice powder.

Lightly fried shrimp wrapped with bacon and crispy egg noodle served with house plum sauce.

Shrimp in herb marinade wrapped in wonton skins and served with house plum sauce.

Curried seasoned ground chicken, potato, peas and carrots, in a crispy flower cup. Served with cucumber sauce.

Steamed minced pork dumplings, served with black vinegar ginger dipping sauce.

Crispy cakes! Fresh corn kernels spices with peppercorn and garlic, served with plum cucumber sauce.

Crunchy puffs filled with a bold combination of spices, ground chicken and potato, served with cucumber sauce.

Five spices marinated BBQ pork skewers with pear and milk.

Five spices marinated BBQ beef skewers with pear and milk.

Tender calamari tempura served with spicy plum sauce.

Sampler plate of Spring Rolls, lady fingers, Lotus Flower Cups, Chicken Satay Skewers and Tofu French Fries

An exotic trio of lemongrass, galangal root and kaffir lime leaves with a hint of spiciness, served with mushrooms and tomatoes.

An exotic trio of lemongrass, galangal root and kaffir lime leaves with a hint of spiciness, served with mushrooms and tomatoes.

Spicy coconut broth with lemongrass, galangal root and kaffir lime leaves, served with mushrooms and tomatoes.

Spicy coconut broth with lemongrass, galangal root and kaffir lime leaves, served with mushrooms and tomatoes.

Stuffed wontons with marinated ground pork, garlic, and pepper. served in light chicken broth with baby bok choy, and shrimp

Chicken wontons, shrimp and baby bok choy in clear seasoned broth.

Boiled eggs, tomatoes, cucumbers, onions, Fried tofu and carrots on a bed of iceberg lettuce topped with crispy wontons, served with a side of peanut sauce

Shredded green papaya, carrots, tomato and fresh green beans with spice from fresh Thai chili tossed with spicy lime sauce and sprinkled with ground peanuts.

Shredded roasted duck tossed with rice powder, dried chilies, onions, carrots, lemongrass, kaffir lime leaves, fresh cilantro and citrus lime dressing.

MInced chicken, fresh mints, lime juice, chilies, cilantro and rice powder, Tossed with a citrus lime dressing and served on a bed of lettuce leaves.

Fresh green lettuce wraps filled with steamed rice noodles, chicken, and shrimps. topped with toasted coconut. Served with citrus garlic sauce.

Fresh shrimps, scallops, squids, and mussels with silver noodles, breezy notes of cilantro and mint, with the accents of lime juice against of chili heat.

Thin rice noodle in Lemongrass soup (Tom Yum) with mushrooms, tomatoes, kaffir, lime leaves, galanga herb, lemon grass and cilantro

Thin Rice Noodle with coconut soup (Tom Kha) with mushrooms, tomatoes, kaffir lime leaves, galanga herb, lemongrass and cilantro

Silver Glass noodles with eggs, napa withe cabbage, celery, tomatoes, green onion and cilantro.

Thin rice noodle with sliced sirloin steak, bean sprouts, spinach, green onions cilantro and fried garlic.

Egg Noodles with sliced roasted duck, baby bok choy, bean sprouts, green onions, cilantro and fried garlic

Fresh basil, garlic, bell peppers, onions and carrots stir-fried with a savory chili sauce.

Shredded ginger, wood ear mushrooms, bell peppers, onions, and carrots stir-fried with a light white bean sauce.

Fresh green beans and bell peppers stir-fried with Prik Khing Curry paste and kaffir lime leaves.

Fresh slices of bamboo shoots, garlic, bell peppers, onions, green beans, carrots, fresh basil, stir-fried with Prik Khing curry sauce.

Fresh finely chopped garlic and black peppercorns stir-fried in a soy vinaigrette sauce.

Whole roasted cashew nuts, water chestnuts, carrots, bell peppers and onions stir-fried in flavorful roasted chili sauce.

Cucumbers, tomatoes, onions, carrots and pineapple stir-fried with a traditional Thai sweet and sour sauce.

Steamed broccoli and carrots on a bed of spinach and topped with savory peanut sauce.

Eggplants, fresh chilies, bell peppers, garlic, onions, carrots and basil stir-fried with a white bean sauce.

Fresh baby bok choy, shitake mushrooms, and carrots stir fried with a light soy vinaigrette sauce. Vegetarian.

A medley of cabbage, broccoli, carrots, fresh mushrooms, zucchini, and snow peas stir-fried in an oyster sauce. Vegetarian.

Thai herb yellow curry accompanied with potato, carrots and onions.

A rich red curry accompanied with bamboo shoots, bell peppers and fresh basil.

Fresh green chili curry accompanied with eggplant, bamboo shoots, bell peppers and fresh basil.

Malaysian Style panang curry accompanied with bell peppers kaffir lime leaves and fresh basil.

A smooth and fragrant mus-sa-man red curry accompanied with potato, carrot, onion and roasted peanuts.

Pan seared chicken served with fresh spinach and topped with a green curry.

Sauteed shrimp and clams, fresh pineapple, kaffir lime leaves, bell peppers in red curry sauce.

Steamed Cod filet with a five spiced and topped with Numya Thai Curry, served with saut?ed vegetables and vermicelli noodles.

Named after a state in northern Malaysia, this special curry dish carries with it flavors and aromas of distant places marrying the enhancement of our five spice roasted duck. (Half Duck)

Lightly battered chicken tossed with fresh mango and creamy mango sauce.

Lightly battered shrimp tossed with fresh mango and creamy mango sauce.

Steamed Basa filet with ginger, garlic, scallions, sweet bell peppers and shitake mushroom.

Deep-fried soft shell crab, topped with chef's special sweet, spicy and tangy tamarind sauce.

Coconut milk free. This classic country-style dish is a thin, soupy curry without coconut milk, but with wonderfully strong flavors of spices & freshness, accompanied with bamboo shoots, peas, carrots, bell peppers, zucchini and basil leaves.

Stewed short ribs generously topped with mas-sa-man curry sauce and accompanied with potato, carrots and cashew nuts.

Grilled sliced marinated tender sirloin steak, tossed with rice powder, onion, cucumber, cilantro in a spicy lime dressing.

The essence of dish lies in the use of fresh lightly seasoned salmon steak, pan seared to perfection and topped with a tropical green apple salad and cashews.

Thai traditional baby back rib marinated in our secret Asian herbs and slow oven cooked.

The overnight marinating and flash-fast cooking here ensures that the steak is extremely tender and flavorful. This succulent dish is served with a side of tiger sauce, a mixture of fish sauce, lime juice, scallion, rice powder and dry chili flakes.

The Chinese communities abroad often half a whole duck in soy sauce and warm flavorings, such as star anise and cinnamon. After the marinating period, it follows a precise technique of honey glazing and roasting to a perfect golden brown served with black vinegar ginger dipping sauce.

Seared scallop with Thai spice herb "krachai" (finger root), green peppercorn. sweet bell pepper and fresh chili.

Cucumber, tomatoes, bell peppers, red onions, Chinese sausage, cashew nuts, pineapple, citrus line dressing sauce and cilantro. (Half duck).

A treasure of shrimp, scallops, mussels and squid stir-fried with onions, carrots, bell peppers and red chili paste and garnished with kefir lime leaves, lemon grass and fresh basil.

Fresh rice noodles (flat noodles)with broccoli, carrots, covered in chef special gravy sauce and fried garlic.

Chantaburee rice noodles (thin noodles) stir fried with egg, tofu, bean sprouts, and scallions. Seasoned with tamarind and crushed peanuts.

Fresh rice noodles (flat noodles) stir fried with bell peppers, tomato, onions, carrots, fresh basil with spice chili savory sauce.

Fresh rice noodles (flat noodles), egg and broccoli flavored with sweet soy sauce.

Silver noodles stir-fried with Napa cabbage, celery, egg, scalions, light savory soy sauce.

Fragrant jasmine rice stir-fried with peas, carrots, egg scallions with a garnish of cucumber and tomato.

Fresh Thai chili stir-fried with fragrant jasmine rice, bell peppers, onions, tomatoes, carrots and fresh Thai basil, seasoned with a savory spicy chili sauce.

Blue crab meat stir fried with jasmine rice with peas, carrots, egg, scallions. Garnished with cucumber and tomatoes.

Jasmine rice stir-fried with shrimp, chicken, pineapple, eggs, onions, tomato, raisins and cashew nuts.

Vegan item - choose from beef, chicken or pork.

20 pieces. Served with peanut sauce and cucumber salad.

40 pieces lotus flower cups. Crispy flower cup stuffed with curried chicken and potato, served with cucumber relish.

20 pieces. Shrimp in herb marinade wrapped in wonton skins, served with house plum sauce.

Steamed baby soy beans lightly salted and tossed with fresh minced garlic and black pepper.

28 pieces. Fried homemade chicken pot stickers served with ginger black vinegar dipping sauce.

16 pieces. Served with spicy lime sauce and cucumber salad.

20 pieces. Spring rolls filled with seasoned mixed vegetables fried to a crisp golden brown, served with house plum sauce.

24 pieces of cool chilled rice paper rolls of tofu, vermicelli noodle, shrimp, bean sprouts and fresh basil, served with sweet vinaigrette sauce.

35 pieces. Shredded papaya, carrots, tomato and peanuts tossed with spicy lime sauce.

30 pieces. Steamed baby soybeans lightly salted and tossed with fresh minced garlic and black pepper.

20 pieces. Silver noodles, black mushrooms, taro, cabbage and ground pork, served with plum sauce.

Shredded papaya, carrots, tomato, and tossed with spicy lime sauce.

20 pieces. Silver noodles, black mushrooms, taro, cabbage and ground pork served with plum sauce.

Fresh whole romaine lettuce with fried tofu, hard boiled egg, onion, and crispy wontons with peanut sauce.

40 pieces. Crispy flower cup stuffed with curried chicken and potato served with cucumber relish.

20 pieces. Silver noodles, black mushrooms, taro, cabbage, and ground beef with plum sauce.

Sweet peppers, green beans, onions and carrots.

Whole roasted cashew nuts, water chestnut, carrots, bell peppers and onions stir fried in a flavorful roasted chili sauce.

Peanut curry. Steamed spinach, broccoli and carrots topped with peanut sauce.

Fresh baby bok choy, shitake mushrooms, carrots, stir fried with a light soy vinaigrette sauce.

Fresh finely chopped garlic and black peppercorns stirfries in a soy vinaigrette sauce.

Sliced cucumbers, tomato, onions, carrots and pineapple in a traditional sweet and sour sauce.

Eggplant, carrots, bell peppers, onions and basil in a spicy white bean sauce.

Thai herb yellow curry accompanied with potato, carrot and onions.

Fresh green chili curry accompanied with eggplant, bamboo shoots, bell peppers and basil.

A rich red curry accompanied with bamboo shoots, bell peppers and fresh basil.

A smooth and fragrant massaman red curry accompanied with potato, carrot, onion and roasted peanuts.

Malaysian style panang curry accompanied with bell pepper and fresh basil.

Fresh rice noodles (flat noodles), egg, broccoli, flavored with sweet soy sauce.

Flat rice noodles, with black bean sauce, bean sprouts, scallions and crushed peanuts.

Fresh Thai chili stir fried with fragrant jasmine rice, bell peppers, onions, tomatoes, carrots fresh Thai basil and seasoned with a spice chili savory sauce.

Chantaburree rice noodles (thin noodles) stir fried with egg, tofu, bean sprouts and scallion. Seasoned with tamarind and crushed peanuts.

Fragrant jasmine rice stir fried with peas, carrots, egg, scallions, with a garnish of cucumber and tomato.

Fresh Thai chili stir fried with fragrant jasmine rice, bell peppers, onions, tomatoes, carrots, fresh Thai basil and seasoned with a spice chili savory sauce.

Please specify the amount you will need in the Special Instructions.

Please specify the amount you will need in the Special Instructions.