French sorrel, kale, herbal rice, coconut flakes, lemongrass, kaffir leaves, grapefruit, and an assortment of refreshing herbs, served with sweet coconut-herb sauce.
Grilled honey-marinated chicken, served with sticky rice, salad, and sweet and sour sauce.
Mixed salad greens, avocado, red grapes, green apple, tossed with homemade lychee salad dressing, topped with wine-battered fried shrimp.
Chicken, green beans, kaffir leaf julienne, and red bell peppers stir-fried in a sweet curry paste.
Grilled marinated lamb ribs served over a bed of steamed spinach and a hearty yellow curry sauce infused with carrots, white onions, and potatoes.
Lotus root, snap peas, white woodear, shitake, and enoki mushrooms, carrots and shrimp
Salmon, eggplant, yellow onions, red bell peppers, jalepenos, and Thai basil stir-fried in red-wine reduction sauce.
Grilled eggplant with shrimp, chicken, cilantro, green onion and red onions in garlic chili sauce.
|Choo Chee Talay
Sea scallops, shrimp, calamari, kaffir leaves, and red bell peppers in a sweet red curry sauce, served with kabocha and asparagus.
Fried Rainbow Trout served with sweet and sour chili sauce, pineapple, and fried basil.
|Banana Leaf Salmon
Grilled salmon wrapped in a banana leaf with yellow onions, lemongrass, kaffir leaves, and Thai basil. Served with salad, rice, and garlic chili sauce
|Fresh Spring Rolls
Fresh rice paper rolls with avocado, tofu, carrots, jicama, green onions, mint, and lettuce. Served with peanut sauce.