Thai noodle-Tomyum (moderate)

Thai tomyum is one of three famous soups in the world. Its unique flavour comes from a perfect mix of fresh herbs, which merges sweet, sour, hot and spicy flavours. This is the soul of Thai cuisine.

Sour－fresh Thai lemon
Hot－Thai chilli
Spice－lemongrass, kaffir lime leaves and galangal.
             A mouthwatering combination to warm your
             stom ach and your soul.

Thai Noodle-Green curry (mild)

Called “Geng Kiao Wan” in Thai, this exotic dish is very popular in the west. The green colour is from fresh chilli which is combined with other spices and fresh coconut milk and cooked traditionally. The result is a hot intense taste.

Thai noodle-Red Curry (mild)

This dish is called“Nam Ya” in Thai. The attractive red hot color comes from both fresh and dried red chilli, while Fingerroot brings about an exotic flavour and fresh coconut milk makes the dish smooth. The ingredients are roasted, ground and cooked to create an amazing rhythmic taste, taking you on a profound journey through Thai cuisine.

Kra-Prao (moderate)

Holy Basil is called 'Kraprao' in Thai.
This dish is named after its key ingredient - deliciously fragrant Kraprao leaves.
The rich, aromatic smell will leave you mesmerized
Fresh, local Kraprao leaves are used Exceptional/incomparable, authentic Thai flavour
Don't say you've tasted authentic Thai Kraprao until you've tasted Kraprao like this.