Box to Go 15.5

Our very popular street food starter combo of chicken satay, spring rolls, pork and sesame toast, crispy wonton and corn fritters with our homemade satay sauce and a plum sauce dip is one of our best selling dishes. Usually reserved for our street food events, this great value starter combines two of each starter in a ‘box to go.’
Contains peanuts (satay sauce) and sesame seeds.

Chicken Satay 8.5

ไก่สะเต๊ะ (gài sà-dté) Don’t forget to dip! These succulent pieces of chicken, skewered on a bamboo stick, are tempting enough, and in the race to bite into this exciting texture you can rush past the crux of your journey. On the way, stop, dip into the satay bowl, twirl the chicken around and around then eat. Your taste buds will thank you. It is a flavour you will not forget.

Thai Style Pork Ribs 8.75

ซี่โครงหมูย่าง (Sii Khrong Muu Yaang) Our Thai style pork spare ribs are a great starter. Marinated spare ribs are deep fried then smothered in our BBQ sauce.
The ribs are marinated then braised in a sealed bowl to create a dish that’s tender and flavourful. In Thailand they are usually eaten as a snack with a cold beer. You could create your own starter combo from our other starters of chicken satay, spring rolls, pork & sesame toast, moo ping or chicken wings.

Crispy Spring Rolls 8.25/8.5

เปาะเปี๊ยะทอด (bpaw bpia thaawt) The tasty vegetables and noodles are fighting to get out. From the first bite, as you break through the crispy, golden-brown pastry, your mouth is filled with a medley of flavours. Dip the roll in a plum sauce first and your taste buds will just sing with delight.

Try our duck spring rolls, shredded duck rolled with vegetables in pastry then deep-fried until golden-brown and served with hoisin sauce. £7.5

Thai Chicken Wings 8

Thai Chicken Wings (pik gai sarm rot) Our Thai chicken wings are a tasty starter to any Thai meal. Five-joint chicken wings are marinated in Amporn’s own sauce then coated in breadcrumbs before being deep fried until crispy. Served with a garnish of spring onions, coriander, sesame seeds and chilli slices.

Moo Ping 7.75

Irresistable – is the only word to describe Moo Ping. These little barbecue’d pork skewers, marinated, and grilled over hot coals are a familiar sight on the street food/night market stalls around Thailand.
Strips of fresh pork, marinated with coconut milk, garlic, peppercorn, then grilled on skewers and served with our homemade tamarind sauce.

Corn Fritters 8

ทอดมันข้าวโพด (tôt man kâao-pôht) I love the taste of corn freshly scraped off the cob. What a crazy idea to mix these soft yellow kernels with a Thai flour and then blend them into a batter and deep-fry. Fantastic! Dip them into a tangy cucumber sauce first, then let the flavours explode in your mouth. Delicious. I cannot stop eating them.

Tung Tong (Money Bags) 7.75

These little golden bags of pastry are a fantastic starter. Pick one up, dip it in the plum sauce and wow! The flavours of the plum sauce with the crispy pastry and the medley of vegetables are more-ish! The crispy parcels of wonton pastry are rolled with love by Amporn and tied with a little ribbon and served with a plum sauce dip.

Geoh Tord (Crispy Wonton) 8

Minced pork, marinated in our own mix of Thai herbs and spices, then individually hand-wrapped in filo pastry packets, tied with a little bow, deep fried, and served with a sweet chilli dip

Tempura – (Veg) 7.75

ผักซุปเเปังทอด (pàk súp pang tôt ) These small pieces of baby corn, broccoli, carrots, peppers and other pieces of fresh, colourful vegetables are rolled in breadcrumbs, then deep fried in a light batter until crispy and golden. Stab each one with a fork, dip it in a bowl of sweet chilli or plum sauce and lift it, dripping, to your mouth. Amazing! Served with a plum sauce dip.

Pork & Sesame Toast 7.75

It may seem a strange idea to put minced pork onto a piece of bread, cover it with sesame seeds and then deep fry it, but Thai food is different and this dish tastes fantastic when dipped in plum sauce.
Allergens: sesame, wheat.

Pad Pak Ruam Mit 7.75

ผัดผักรวมมิตร (stir fried mixed vegetables) Who can resist Pad Pak Ruam Mit? This plate of stir fried vegetables, in a rich soy sauce, is fantastic as a side dish with other Thai food. I’m not vegetarian but I just love this dish straight from the wok. Fresh, crunchy, squeaky vegetables, full of colours and flavours, mixed with garlic and just a hint of chilli. It’s a great way to liven up the taste of vegetables, and healthy too.

Tom Yum Soup

ต้มยำ (Tom Yum) There are many things to remember Thailand for – this dish you will never forget. It may be incorrect to call Tom Yum Soup indigenous, but I cannot think of a better description. Along with green curry, it is synonymous with our appreciation of Thai culture. For the vegetarian – fantastic with mushrooms. Amazing with chicken. Superb when you bite through those big, juicy king prawns. For prices go to our Tom Yum info page

Tom Kha Soup

ต้มข่า (dtôm-kàa) If you’ve had a rough day, stressful, not enough time, then this is the dish for you. It is soothing, the smells of lemongrass, galangal and lime drift into your nostrils even before your tongue has warmed to the delicate flavours of coconut milk and mushrooms. Close your eyes, imagine yourself on a beach in Thailand, the waves roll up the sand tickling your feet, as your shoulders get massaged by skilful hands, and your almost there. For prices go to our Tom Kha info page

Thai Prawn Crackers 3.75

Made from high-quality fresh shrimp caught in the pacific ocean. No artificial colours. These shrimp chips are an ideal snack for adults and children, a great alternative to crisps. Served with a sweet chilli dip.

Pla Sarm Rot (Three Flavoured Fish) 19.5

One of Thailand’s famous fish dishes, our Pla Sarm Rot, translated as ‘three flavoured fish’, is deep-fried with fresh sea bass and smothered in our homemade sweet chilli sauce, fresh garlic and garnished with coriander and red chilli.

Pla Neung Manao (Steamed Fish with Lime) 19.75

ปลานึ่งมะนาว (pla neung manao) This succulent, gently-steamed sea bass will fall apart in your mouth. The mild hint of lime and chilli are a subtle contrast to the fresh natural taste of the fish. This dish cannot be kept so make sure the plate is empty when you finish your meal. I’d be surprised if you didn’t!

Pad Thai 15

ผัดไทย (pad-thai-noodles) If you’ve been to Thailand, you’ll have eaten Pad Thai; the most famous of all noodle dishes. This dish is so varied that you can add either prawns, chicken, pork, or just vegetables and they all taste fantastic.Enjoy yourself squeezing fresh lime and sprinkling ground nuts over the top. Then dig in, with chopsticks or fork, and enjoy.

Pad Pet Moo w/Pork Belly 15

ปัดเป็ดหมู (pad-pet moo) A medium spicy stir-fry that is bursting with flavour. Pad Pet is colourful and delicious. Here pork belly is stir-fried in a red curry paste with coconut, lime leaves, chilli, basil, brocolli, fine beans and carrots. It’s yummy, don’t miss this.

Hor Mok 15.25

ห่อหมกไก  (hòr-mòk). Hor Mok Curry, our chef’s speciality dish. A mild coconut-rich curry with chicken or prawns, and gently cooked with broccoli, carrots, cauliflower, green bean, lime leaves. Traditionally this dish is steamed with fish and served in a banana leaf bowl or a coconut shell. For a takeaway though, this is not very practical, so, sorry, but we have to serve it in a tray instead, but the taste is just as good.

Ped Makham (Duck in Tamarind Sauce) 18.25

‘Ped Makham’ (duck with tamarind sauce) – tender duck breast, rubbed with flour then deep fried and sliced. Beautifully presented on a bed of broccoli and cauliflower before being covered with our homemade tamarind sauce and garnished with chilli and coriander.

Thai Green Curry 15

แกงเขียวหวาน (Gaeng Keow Waan) What can I say about green curry, that hasn’t already been said? If you know about Thailand, you know about green curry, it is synonymous with Thailand, or rather inseparable. It is hot, spicy, full of flavour, deliciously cooked in coconut milk, exciting with eggplants. An empty room will quickly fill with its distinctive aromas as this epicurean delight is cooking. Enough said, sit down, time to eat.

Panang Curry 15.25

แกงแพนง (gaeng-panang) All the way from southern Thailand comes this delicious dish of medium-spicy curry. Curries from the south are not as hot as northern curries, I am thinking of Massaman here which is a delight; yet this dish certainly has a kick to it. Some days I love it, at other times I pass it by. Don’t you miss it though, because the flavours of kaffir lime leaves and holy basil blended with coconut milk make this dish a real treat.

Yellow Curry 15.25

ผัดผงกระหรี่ (pad pong garee) An eclectic mix of cultures, drawn from India and Thailand, are responsible for creating this intriguing dish. The emotive aromas of turmeric and coconut inspire thoughts of far-off jungles and beaches. It is a mild, enjoyable, curry of potatoes and shallots, a thicker sauce than other Thai dishes and delicious with prawns.

Thai Red Curry 15

แกงเผ็ด (Gaeng Daeng) As red is the emotive colour of fire and hot red chillies, some may think that red curry is hotter than it’s more famous partner, green curry, but it isn’t.
Both these dishes are synonymous with Thailand, but red curry is smoother and milder, and should not send you racing to the kitchen for the water or another beer.

Beef in Oyster Sauce 14.75

(Neua Pad Num Mun Hoy) – Beef in Oyster Sauce (Thai style) tastes significantly different than the native Chinese version. This is a stir-fry dish, strips of tender beef are cooked with mushrooms, broccoli, spring onions, in a stir-fry sauce. Although called oyster sauce it does not contain oysters but is a vegetarian sauce.

Pad See Ew 14.5

ผัดซีอิ้ว (pad-see-ew) This is Thai fast food! It is cooked fast. It is delicious. Chewy pan-fried rice noodles are stir-fried with meat and vegetables in a rich soy sauce. Quick, fast, and exciting. It is a popular street food dish in Thailand to eat on the go, but slow down, take your time, enjoy the flavours.

Pad Kee Mao 14.5

ผัดขี้เมา  (pad kee mao) Literally translated it means drunken noodles! They’re not cooked in alcohol though, it’s just that they can’t seem to stand up! Holy basil is added to meat, along with assorted vegetables, I use either pasta or noodles, then broccoli, sometimes baby corn. The ingredients are stir-fried in the wok, mixed and twisted together, before being slid onto the plate. This an intriguing meal, a unexpected addition to the traditional Thai dishes.

Pad Krapow 14.5

ผัดกระเพา (pad khrapao)The aromas from this traditional Thai dish rise from the kitchen before it has even got to your table. It is the favourite choice for Thai street food along the roads of Bangkok. There is no mistaking the sizzle, as chillies, holy basil and garlic are stir-fried in black soy sauce before vegetables are added creating a cacophonous roar from the wok. You could ask for this to be mild, but don’t, prepare yourself for a surprise.

Pad Khing 14.5

ผัดขิง (Pad Khing) Ginger, lots of fresh root ginger. The Thai word for ginger is khing. The Thai word for fried is pad. So, therefore, fried ginger with chicken, pork, beef or king prawns, a real treat, if you like ginger. If you don’t, there are many more dishes, because the ginger stays, along with the chillies.

Sweet and Sour 14.5

ผัดเปรี้ยวหวาน (Pad Priaw Waan) Succulent king prawns, or tender pieces of chicken mixed with vegetables and stir-fried in a special sweet and sour sauce. The flavours released from the cucumbers and pineapple will flow over your tongue. The prawns have to be fought for with your other guests, or you could be gracious and let them have the first choice, difficult though.

Chicken Cashew Nut 14.5

ผัดเม็ดมะมว่งหิมมะพาน (gai pad med mamuang himapan) Well, that is a mouthful: gai phad med mamuang himmapan, the Thai pronunciation. Easier to say cashew nut though. This dish is not spicy, so it is good to include it to complement the other dishes that are not as forgiving (spicy) towards your taste buds. Fresh slices of chicken or succulent king prawns are stir fried, then folded with roasted cashew nuts, garlic, peppers, carrots, mushrooms and spring onions.

Nam Prik Pao 14.5

นำ้พริกเผา (nam-prik-pao), translates to chilli paste and that is what makes this dish delightfully different. It is a medium stir-fry, but don’t let the chilli paste alarm you, it is not too spicy. The flavours blend perfectly, creating a taste different than other stir-fries. The meat is flavoured with basil, garlic and vegetables. Go ahead, try and pronounce it, but it doesn’t sound as exciting in English (chilli stir fry).

Pad Cha 14.5

ผัดฉ่า (pad cha) ‘Sizzling stir fry’ – the literal translation. A delicious blend of meat, stir-fried with vegetables, quick, aromatic and healthy. The sizzling from the wok resounds through the kitchen as the meat hits the hot oil, stir-fried with fresh peppercorns, chilli a good mix of grachai and basil to give you a dish full of flavour.

Pad Pet 14.5

ผัดเผ็ด  (pad-pet)  A medium stir-fry that is bursting with flavours. Pad Pet is different from our other stir fries. Colourful and with a heavier consistency. Chicken, pork or beef is stir-fried in a red curry paste with coconut, lime leaves, chilli, basil, broccoli, fine beans and carrots. We also have a vegetarian option.

Jungle Curry 15

แกงป่า (Gaeng Pa) Thailand’s hottest curry. A medley of vegetables and Thai spices swirl around in this hot Thai soup. No coconut milk here – one of the few Thai dishes without it. Why is it called jungle curry? Well, maybe because the Thais could easily create while walking through the jungle, or because of the mix of colourful vegetables – the choice is yours. I can make it cooler if you wish, or hotter!

Chu Chi 19.5

A fillet of salmon quickly deep-fried to sear and then cooked and smothered in a red curry sauce with coconut milk, chillis, basil, red peppers, and served with rice and salad.

Green Curry w/sea bass 19.5

Chicken Fried Rice 11.25

ขาวปัดไก่  (khow pad gai)  (A main meal, not a side dish). Pieces of chicken stir fried with jasmine rice, carrot, egg, onions and Thai herbs, then garnished with spring onions, coriander and a few slices of chilli.

Egg Fried Rice 10.5

(ขาวปัดไข่ – khao pad kai) (A main meal, not a side dish). Egg is stir fried with jasmine rice, carrot, egg, onions and Thai herbs, then garnished with spring onions, coriander and a few slices of chilli.