Deep-Fried marinated rib tips served with sriracha dipping sauce.

Flat rice noodles with mixed vegetables and tofu, dressed in vinaigrette, soy sauce, and sesame oil.

Tangy Thai curry with tilapia, cabbage, daikon, cauliflower, string beans, and carrots, seasoned with tamarind and palm sugar. Served with jasmine rice.

Smoked spare rib in northern hung-le curry paste, tamarind sauce, chili, ginger potatoes and carrot. Served with jasmine rice.

Thai mixed vegetables stewed. Bok choy, green cabbage, carrot, celery, daikon, shiitake mushroom and tofu. Several hours boiled in soy-broth to be soft and tender.

Stir-fried shrimps in Thai-Spices and curry powder with onion, scallion, celery, bell pepper, egg and dairy.

Original recipe from local of Northern Thai dishes. Braised chicken drumsticks in yellow curry. Served with egg noodles, red onions and pickled mustard green.

Fresh vegetables wrapped in a rice paper roll. Served with sweet hoisin sauce.

Slow simmer pork in soy broth with celery, beansprout and scallion. Served with thin rice noodle.

Sizzling stir-fried mixed seafood with Thai five spices; bird's eye chili, fingerroot, kaffir lime leaves, young peppercorn, basil leaves. Spicy.

Crispy half duck with authentic Thai Choo Chee curry sauce with asparagus, bell peppers and kaffir lime leaves. Spicy.

Chicken, shrimp, grounded peanut, radish, red onions, string bean. Spicy.

Wonton stuffed with mixed vegetables in cleared broth soup.

Green vegetable noodle, pineapple, mixed vegetable, thai chilli paste with coconut milk. Spicy.

Minced chicken, basil leaves, chilli, bell peppers, bacon. Spicy.

Soy broth with vegetable wontons, mushrooms, carrots, napa cabbages and scallions.

Crushed bacons in a butter fried rice with egg, scallions, mixed peas and carrots.

Original recipe from the North of Thailand. The spicy dark broth with local thai herb; red bombax ceiba flower with grounded pork, pork rib tips, tomatoes. Served with vermicelli noodles, pickled mustard greens, beansprout and scallions.

Braised pork ribs in soy-ginger sauce with scallions. Served with asparagus, shiitake mushrooms, baby carrots and a side of jasmine rice.

Spring mix, romaine lettuce, lychees, pineapples, raisins, cashew nuts, tomatoes and avocado. Served with spicy mayo dressing.

Spicy mushrooms salad; wood ear mushrooms, snow funguses, shimeji mushrooms. With red onions, scallions, cashew nut, tomatoes and celeries.

Crispy soft-shell crabs served with crab paste rice, raisins, goji berries, shiitake mushrooms, ginger, scallions and sweet sausages.

Spring mix, romaine lettuce, lychees, pineapples, raisins, cashew nuts, tomatoes and avocado. Served with spicy mayo dressing.

Spicy mushrooms salad; wood ear mushrooms, snow funguses, shimeji mushrooms. With red onions, scallions, cashew nut, tomatoes and celeries

Golden thread-fin bream, shrimp paste, homemade curry paste, string bean.

Fresh silken tofu, mint, scallion, red onion, chili, lime juice, salt, roasted rice powder. Served Cold.

Stir fried egg noodle, napa cabbage, broccoli, carrot, string bean, shiitake mushroom, sesame oil.

Stir fried rice, chicken, shrimp, sweet pork sausage, pea, carrot, raisin, shiitake mushroom, scallion.

Braised spare ribs in black pepper sauce. Served with steamed broccoli, celery and jasmine rice.

Crispy fried taro cake served with sweet chili sauce and crushed peanut.

Steamed New Zealand mussel in lemongrass Tom-Yum broth, onion, scallion, basil.

Stir-fried glass noodle with homemade chili-sesame sauce, celery, scallion, napa cabbage, string bean, carrot, broccoli, tofu and egg.

Slow braised chicken drumsticks in soy-garlic broth. Served with beansprout, Chinese broccoli and thin rice noodle.

Stir-fried green curry rice with shrimp, squid, green mussel, onion, bell pepper, bamboo shoot, basil, garlic, chili and egg.

Thai North-Eastern sausages stuffed with mince pork.

Angel hair pasta, roasted baby clams, dried chili, onion and basil. Spicy.

Tangy Thai curry with tilapia, cabbage, daikon, cauliflower, string beans, and carrots, seasoned with tamarind and palm sugar. Served with jasmine rice.

Crispy soft-shell crab served with crab paste rice, raisins, goji berries, shiitake mushrooms, ginger, scallions and sweet sausages.

Sauteed glass noodles, black mushrooms, scallions, celery, carrots, onions, broccoli, and bean sprouts. Vegetarian.

Stir-fried chicken in Thai southern chili paste with bell peppers, kaffir-lime leaves and young peppercorn. Spicy.

Pan-fried fillet-salmon with string beans, bell pepper and kaffir lime leaves. Serve with aromatic Thai herbs chili paste. Spicy.

Slow braised beef shank in Thai curry with onions and potatoes. Savor with spices; cardamom seeds, cumin and five spices. Served with egg noodles.

Shrimps, crushed bacon, glass noodles, celeries, shiitake mushrooms, gingers, napa cabbages and black peppers.

Stir-fried mixed seafood, napa-cabbages, string beans, carrots, broccoli, egg and kaffir lime leaves with homemade chili paste and coconut milk. Spicy.

Filleted Thai catfish served with steamed broccoli, basil leaves and carrots in sweet and sour chili sauce. Topped with crispy fried onions.

Crispy half duck on the top of steamed assorted vegetables with Tamarind-Caramelize sauce.

Braised chicken drumsticks in northern style curry broth served with egg noodles, red onions and pickled mustard green. Spicy.

Braised Pork tender in five-spice broth served with chinese broccoli, pickled mustard green, hard-boiled egg and fried tofu.

Combination set of grilled marinated half chicken served with a side of papaya salad, sticky rice and sweet-chili sauce.

Deep fried fillet or whole red snapper served with mango salad.

Fried Red Snapper W/ Thai Red Chili Sauce

Steamed Fillet Red Snapper W/Ginger Mushroom Sauce

Shrimp, Squid, Basil, Bell Pepper, Onion, Bamboo Shot, String Beans, Egg and Green Curry Paste

Mixed Seafood In Coconut Tom Yum Broth

Mixed Seafood W/Spicy Tom Yom Paste

Crispy duck(Quarter) with an Chef's Secret Hoisin Sauce. Served over the jasmine rice with a steamed Chinese Broccoli and Picked sweet ginger.

Sauteed minced chicken, onions and bell peppers with chili and basil sauces, topped with fried egg. Spicy.

Crispy breaded chicken thigh with ginger rice served with sweet-chili sauce on side.

Stir-fry chicken with minced garlic and white pepper sauce. Served in traditional Thai style over the rice.

Crispy fried shrimp tempura over the rice seasoned with sweet bean sauce and spicy mayo.

Deep fried Brussel sprout seasoning with sweet homemade black bean sauce.

Cabbage, carrots, mushrooms, celeries and glass noodles, served with plum sauce. Vegetarian.

Steamed edamame with salt. Gluten free&Vegetarian.

Golden-fried tofu, served with sweet chili sauce topped with ground peanut. Vegetarian.

Marinated crispy chicken in soft steamed buns with romaine lettuce and cucumber in spicy mayo sauce.

Grounded chicken and shrimp, water chestnuts and shiitake mushrooms, served with sweet soy-vinaigrette sauce.

Cabbages, carrot, water chestnuts, black mushroom and truffle oil, served with sweet soy-vinaigrette. Vegetarian.

Deep-fried chive pancakes, served with sweet soy-vinaigrette sauce. Vegetarian.

Grounded shrimp, bamboo shoots, sesame, served with sweet soy-vinaigrette sauce.

Grilled marinated chicken on skewers, served with peanut sauce and cucumber relish. Gluten free.

Crispy-fried shrimp dipped-in tempura flake served with sweet plum sauce.

Crispy fried Puff pastry stuffed with minced chicken, potatoes, onions and curry powder, served with sweet cucumber relish.

Fried marinated chicken wings topped with crispy Thai-herbs served with sweet chili sauce.

Crispy-fried calamari, served with sweet chili sauce.

Crispy fried roti, served with massaman curry dipping sauce.

Crispy Fried sweet baby corn tempura. Served with Asian Plum Dipping Sauce. Vegetarian.

Lemongrass-shrimp broth with white mushrooms, tomatoes, scallions and cilantro. Spicy. Gluten free.

Coconut-Galangal broth with white mushrooms, tomatoes and scallions. Gluten free.

Vegetable clear broth with napa cabbages, carrots, scallions, tofu and glass noodles. Gluten free.

Mixed-Green salad, Romaine lettuce, tomatoes, cucumbers and fried tofu, topped with fried-shallots, serve with peanut dressing. Vegetarian. Gluten free.

Shredded green papaya, long beans, tomatoes and crushed-peanuts with Thai chili-lime dressing. Spicy. Gluten free.

Mango, red onions, tomatoes, scallions and cashew nuts with Thai chili-lime dressing topped with avocado. Gluten free.

A crispy duck (quarter) with fresh gingers, red onions, pineapples, cashew nuts, tomatoes and scallions with sweet chili-lime dressing.

Stir-fried minced chicken, rice noodles, bean sprouts, chopped red onion, scallions, grounded peanuts and egg in pad thai sauce. Gluten free.

Stir fried rice noodles, bean sprouts, chopped red onion, scallions, grounded peanuts and egg in pad thai sauce. Gluten free.

Stir-fried broad noodles, chinese broccoli and egg in sweet thick soy sauce.

Stir-fried broad noodles, bell peppers, onions and egg in thai basil-chili sauce. Spicy.

Stir-fried broad noodles, red onions, scallions and egg in sesame oil and brown sauce.

Stir-fried rice with chinese broccoli, onions, scallions, tomatoes and egg.

Stir-fried rice with pineapples, onions, scallions, cashew nuts, curry powder and egg.

Stir-fried rice with onions, bell peppers, chili, basil and egg. Spicy.

Stir-fried rice with crab meat, onions, scallions and egg.

Stir-fried onions, bell peppers in the thai basil-chili sauce. Spicy.

Stir-fried eggplants, onions, bell peppers in the thai basil-chili sauce. Spicy.

Stir-fried broccoli, carrot, string been, napa cabbage, onion and scallion in a brown garlic sauce.

Stir-fried bell pepper, onion, wood-ear mushroom in the ginger scallion sauce.

Stir-fried cashew nuts, pineapples, onion, scallion carrot with home made sweet-chili jam. Spicy.

Stir-fried broccoli, carrot, string been, napa cabbage in a delicious peanut sauce. Gluten free&Vegetarian.

Stir-fried bell peppers, string been, basil leave and kaffir lime-leaves in phrik khing curry paste. Spicy.

Stir-fried pineapple, tomatoes, celery, baby corn, bell peppers and cucumber in the sweet &sour sauce.

Eggplants, bell peppers, bamboo shoots, basil and coconut milk. Spicy. Gluten free.

Eggplants, bamboo shoots, bell peppers, basil, coconut milk. Spicy. Gluten free.

String beans, bell peppers, kaffir-lime leaves, coconut milk. Spicy. Gluten free.

Potatoes, onions, peanuts, coconut milk. Spicy. Gluten free.

Broccoli, carrots, bell peppers, ground peanut, coconut milk. Spicy. Gluten free.

Crispy half duck with pineapples, cashew nuts, cherry tomatoes, string been, bell peppers, eggplants and basil. Spicy.

Stir-fried rice noodle, beansprouts, chopped red onions, scallions, ground-peanuts and egg. Serve with soup or spring roll.

Stir-fried broad noodle, Chinese broccoli and egg with a sweet thick soy sauce. Serve with soup or spring roll.

Stir-fried broad noodles, chili, onions, bell pepper, basil and egg. Spicy. Serve with soup or spring roll.

Stir-fried broad noodles, chopped red onion, scallion, sesame oil and egg. Serve with soup or spring roll.

Stir-fried rice with chinese broccoli, onions, scallions, tomatoes and egg. Serve with soup or spring roll.

Stir-fried rice with pineapples, onions, scallions, cashew nuts, curry powder and egg. Serve with soup or spring roll.

Stir-fried rice with onions, bell peppers, chili, basil and egg. Spicy. Serve with soup or spring roll.

Stir-fried onions, bell peppers in the thai basil-chili sauce. Spicy. Serve with soup or spring roll.

Stir-fried eggplants, onions, bell peppers in the thai basil-chili sauce. Spicy. Serve with soup or spring roll.

Stir-fried broccoli, carrot, string been, napa cabbage, onion and scallion in a brown garlic sauce. Serve with soup or spring roll.

Stir-fried bell pepper, onion, wood-ear mushroom in the ginger scallion sauce. Serve with soup or spring roll.

Stir-fried cashew nuts, pineapples, onion, scallion carrot with home made sweet-chili jam. Spicy. Serve with soup or spring roll.

Stir-fried broccoli, carrot, string been, napa cabbage in a delicious peanut sauce. Gluten free&Vegetarian. Serve with soup or spring roll.

Eggplants, bell peppers, bamboo shoots, basil and coconut milk. Spicy. Serve with soup or spring roll.

Eggplants, bell peppers, bamboo shoots, basil and coconut milk. Spicy. Serve with soup or spring roll.

String beans, bell peppers, kaffir-lime leaves and coconut milk. Spicy. Serve with soup or spring roll.

Potatoes, onions, peanuts and coconut milk. Serve with soup or spring roll.

Stir-fried mixed vegetables and tofu in brown sauce. Served with side of jasmine white rice.

Stir-fried broccoli, tofu and carrots in brown sauce. Served with side of jasmine white rice.

Stir-fried mixed vegetables and tofu, wood-ear mushrooms, eggs and kaffir-lime leaves with homemade chili paste and coconut milk. Served with side of jasmine white rice.

Crispy fried jumbo tofu served with steamed assorted vegetables with Thai sweet and sour chili sauce. Served with side of jasmine white rice.

Crispy fried cube tofu seasoning with salted-pepper garlic and kiffir lime leaves. Served with jasmine rice.

Broccoli, Carrot, String been, Napa cabbage

Steam thin rice noodle.

Crispy fried roti bread.

Sweet Mango with Coconut Sticky Rice infused with the Butterfly Pea Flower. Topped with coconut cream and white sesame.

Sweet coconut sticky rice with young banana stuffed topped with coconut cream.

Sweet Thai iced tea with milk.

Sweet Thai iced coffee with milk.

Thai iced tea with Lychee juice infused.

Sweet Thai iced tea with lemonade infused.

Thai Larger. 100% Barley Malt. Full-bodied and rich in taste, with strong hops character. 5% ABV.

Thai Pale Larger. Fine quality malt, rice and hop. 5% ABV.

Sapporo Premium, Japanese (12oz) Japanese Rice Lager. 5% ABV.

Light straw yellow color with greenish hints. Characteristic, aromatic, rich of flowers and fruits scents. Fresh, persistent, fruity taste. ACL 11.5% by Vol.

Light to medium-bodied with a fresh mouth-watering finish. Fine, fruity (apples, peaches), forward varietal aromas. ACL 12.5% by Vol.

Tropical fruit with a fresh herbaceous character balanced with zesty passionfruit and a dry finish. ACL 12.5% by Vol.

Dark, rich red fruit characteristics, enriched by toasted oak and spice from aging on French oak. ACL 14.5% by Vol.

Pretty cherry and brambly blackberry fruit shines most of all, with an elegant transparency. ACL 13% by Vol.

Rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice. ACL 13.5% by Vol.