To Eat

Chef’s Signatures

Dairy

Vegan

VEG

Pork

Gluten

Nuts

Sustainable

Egg

Shellfish

Chef Recommend

All prices are in Thai Baht and subject to 10% service charge and 7% government tax.

Chef’s Signatures

Phuket Local-Farmed Sea Grapes Seaweed Salad

260

Sea grapes from local Phuket farms are rinsed in cool seawater and lightly dressed in a sweet–sour–spicy sauce just before serving, so each tiny bubble bursts with clean, briny saltness—like the casual snacks foraged and eaten right on the pier between tide and dusk.

Yam Sah Rai Puang A-Ngoon

Southern Sour Curry with Sea Bass & Phuket Pineapple

440

Line-caught sea bass fillets and Phuket pineapple slipped into Fiercely tangy, unapologetically spicy southern sour curry echoing the pots that sit ready on stoves in homes across the Andaman coast.

Gaeng Som Phuket

Rainbow Phuket Lobster in Choo Chee Curry

1,600

Rainbow Phuket lobster, barely poached to keep the flesh sweet and glassy, finished with a thick, unapologetically spicy Choo Chee curry—rich, red-gold and fragrant with wild kaffir lime leaf and coastal chilies.

Choo Chee Goong Mangkorn

Trang-style slow braised pork belly layered with taro, red fermented bean curd and Chinese five-spice, in a rich Chinese-inspired sauce, reviving a beloved “Lost Taste” from the chef’s hometown family banquets.

Kao Yuk

Trang-Style Braised Pork Belly with Taro

440

Bamboo-Roasted Chicken with Grilled Beaten Egg

380

Free-range chicken is marinated with local herbs, sealed in bamboo and roasted slowly over embers, alongside grilled beaten egg in banana leaf. A revived lost taste of Phitsanulok’s forest edge campfire cooking.

Lham Gai - Khai Pam

Trang Heritage Roasted Pork Belly

740

Pork belly, marinated in our Thai Head Chef’s hometown Trang roast‑pork style, slow‑roasted until the skin is crisp and the meat tender, carved at the table and served for family‑style sharing.

Moo Yang Muang Trang

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Appetizers & Salads

Plump prawns are wrapped by hand in rice vermicelli and fried just until the strands turn golden and lacy, staying crisp outside and sweet within like the party snacks that once arrived on mismatched plates at family gatherings.

Goong Sarong

Crispy Rice Vermicelli-Wrapped Prawns

380

Crispy Isan Spiced Pork Balls

290

Isan spiced minced pork tossed with chilies and herbs, then formed into small patties and fried until the edges crackle and the centre stays juicy, served with toasted rice and garden herbs that echo family gatherings upcountry.

Larb Moo Tod

Isan Spicy Steamed Bamboo shoot Salad

260

Young bamboo shoots steamed until tender, then tossed with hand-toasted rice, chilies, jungle herbs and fermented fish so they soak up tart, earthy flavor.

Sup Nor Mai

Choose between making your own Papaya Salad at Som Tam Room or letting our cooks pound it for you—Isan or Central-style—reviving the playful, communal ritual of the family mortar and pestle.

Som Tam

280

Forest Caviar Isan Spicy Salad

220

Delicate Red ant eggs from seasonal foraging tossed with lime, roasted rice and garden herbs, a fleeting taste of the forest canopy that appears only when the trees decide.

Koi Khai Mod Daeng

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Nam Prik

Phuket-style dried shrimp chili relish made with crispy dried shrimp pounded with chilies, shallots, garlic and shrimp paste into a spicy, tangy and gently sweet dip.

Nam Prik Goong Seab

Phuket-style Dried Shrimp Chili

260

Thai Shrimp Paste Chili Relish

260

Traditional Thai shrimp paste chili relish, the kind of simple chili dip that appears on Thai family tables every day, made with grilled shrimp paste, fresh chilies, garlic and lime.

Nam Prik Kapi

Central Thai Crab in Coconut Milk Dip

260

A home-style dish of crab gently simmered in fragrant coconut milk with shrimp paste, lemongrass and shallots, mild, slightly sweet and salty.

Lon Pu

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Soup & Curry

Pork bones and bitter melon (Mara) simmered for hours in a simple broth until the bitterness softens into gentle warmth

Gaeng Jued Mara See Krong Moo

Clear Pork Bone & Bitter Melon Soup

320

Isan Spicy Chicken Feet Soup

220

Chicken feet simmered until gelatin-rich, then shocked with lime, roasted chilies and herbs so the broth turns bright and lip-tingling — the late-night pots that once comforted travelers at roadside stalls along Thailand’s highway.

Tom Saep Teen Gai

Songkhla Lake Prawn Tom Yam

440

Charcoal‑grilled “Goong Sam Nam” Songkhla from Songkhla Lake, shaped by its fresh, brackish and salt waters, prized for firmed, natural sweet flash and rich head fat. Served in a traditional Thai fire pot and finished at the table with boiling tom yum broth, lifting galangal, lemongrass and kaffir lime into a sharp, rising cloud of classic tom yum aroma.

Tom Yum Goong

River Snail & Wild Betel Leaf Curry

380

Slow-cooked river snails in a roasted curry paste and wild betel leaves until they turn tender and deeply perfume, an ode to the humble canal-side dishes once shared in Thai farmer kitchens after rice harvest.

Gaeng Kua Hoi Kom Bai Cha Plu

Two-Step Venison Jungle Curry with Wild Cumin Leaf

480

Venison is first stewed gently with roots and spices, then lightly grilled over charcoal before returning to a wild cumin and fingerroot broth—like the forest curries once cooked in two fires for village celebrations at the edge of the jungle.

Gaeng Pa Kwang

Slow-Braised Beef Cheek Massaman

480

Beef cheeks slowly braised in a spiced coconut and tamarind gravy until they yield to the spoon, absorbing warm notes of cinnamon and cardamom.

Massaman Neua

Baan Talay Green Curry

380

Your choice of Phuket fish balls, chicken or beef simmered in Thai original green curry paste pounded fresh each morning, with coconut cream added only at the last moment.

Gaeng Kiew Waan

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Main Course

Shrimp Paste Stir-fried with Prawns & Stink Beans

590

Phuket prawns and stink beans flashed in a searing hot wok with Koh Yor shrimp paste (Kapi) until the beans gleam and the prawns pick up a smoky edge — an unapologetically bold pan of Kapi like the ones that once announced dinnertime from every southern neighborhood kitchens.

Goong Pad Kapi Sataw

Phad Cha Crispy Frog Legs with Wild Herbs

420

Deep fried frog legs until crispy then tossed in a fiery Phad Cha paste, fingerroot and wild peppercorns so the sauce clings in spicy, aromatic streaks - an invitation to brave a bite you may never have tried before and discover just how delicious courage can taste.

Kha Kob Pad Cha

Herbal Stir-Fried Wild Boar

460

Slices of Wild boar blanched, then stir-fried quickly with red curry paste, fingerroot and peppercorns – the meat stays springy amid the heat giving you the feeling of a late-night jungle meal shared around a campfire with friends.

Pad Phet Moo Pa

Dry-roasted Phuket Tiger Prawn with Garlic Crisp

620

Phuket tiger prawns dry-roasted in a steel wok with garlic until the shells blush red, then finished with their own headfat spooned over the top. Best enjoyed with hot steamed rice, fragrant panned of prawn headfat can turn into a bite that wakes up your whole appetite.

Goong Kua Kratiem

Steamed ‘Catch of the Day’ Fish Custard

440

Today’s fish from local boats folded with hand-pounded curry, herbs, egg and coconut milk, then steamed in banana leaf until the custard just trembles.

Hor Mok Pla

Stir-fried Melinjo Leaves with Egg & Dried Shrimps

300

Southern-style stir-fried Melinjo leaves with egg and dried shrimps, a mild and savory home-style dish where the tender leaves soak up a gently garlicky, umami egg sauce - the chef’s everyday comfort plate at home.

Bai Liang Pad Khai

Charcoal-grilled Andaman Squid with Thai Spicy Seafood Dip

520

Charcoal-grill squid, marinated in aromatic spices and cooked over a hot fire until tender and slightly charred, then served with Thai spicy chili-lime dipping sauce – a simple beachside favourite for sharing just like Thai seaside stalls.

Pla Muk Yang

Today’s fish from local boats folded with hand-pounded curry, herbs, egg and coconut milk, then steamed in banana leaf until the custard just trembles.

Pla Krapong Thod Nam Pla

Crispy White Sea Bass with Fish Sauce

690

Stir-fried Mud Crab with Yellow Curry Powder

880

A hands-on Thai-Chinese classic where the mess is part of pleasure. Fresh mud crab from Bang Tao fishing boat wok-fried with curry powder, egg, onion and celery, bringing out the rich, fragrant sauce Thai seafood tables know so well.

Poo Dam Phad Pong Karee

Caught in the changing waters of Songkhla Lake.Split and grilled slowly over charcoal, it is served simply with traditional Thai seafood dip — a taste of the Southern lakeside communities, where the day’s catch is cooked over fire and shared while still warm.

Goong Sam Nam Phao

Charcoal -Grilled Songkhla Lake Prawn

660

Whole mud crab from the morning catch by fishermen in Bang Tao, grilled over charcoal for a gentle smokiness, allowing the natural sweetness and firm texture of the crab meat to remain at the heart of the dish, served with an unapologetically Thai seafood dipping sauce - fiery and full of lime, garlic and chilli.

Poo Dam Phao

Bang Tao Charcoal-grilled Mud Crab

880

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Home Favourites

Baan Talay Wok-Seared Phad See Ew

380

Fresh wide rice noodles seared in steel wok with seafood, chicken or pork until they catch a smoky edge, then tossed with egg, soy sauce and vegetables — a quietly beloved street-dish flavour that many Thais reach for even before Pad Thai.

Phad See Ew

Thai Holy Basil Stir-Fry

380

One of Thailand’s most iconic street-food dishes, found almost everywhere from roadside stalls to neighbourhood kitchens. Your choice of meat is flash-fired in a blzing wok with holy basil, garlic and chili. Familiar, fiery and deeply satisfying.

Phad Khraphrao

Wok-tossed Morning Glory with Garlic and Chili

280

Wok-tossed morning glory with garlic and chilies, flash-fried over an open flame in classic Thai streetstyle to keep the stems crisp and smoky while the sauce clings to every leaf. A simple comfort food for every Thai, found from busy city corners to small roadside stalls across the country.

Phad Pak Boong Fai Daeng

Wok-fried Crispy Por & Kale

380

Wok-fried Thai kale with crispy pork belly in savoury oyster‑soy sauce - a deeply savoury, comforting plate that feels like favourite street‑side meal brought into the house.

Phad Khana Moo Krob

Thai-style Fried Rice

340

Thai‑style fried jasmine rice, wok‑fried until each grain is fragrant and slightly smoky, tossed with your choice of protein or vegetarian option, then finished with spring onion, lime and classic table condiments – one of the most popular everyday Thai orders.

Khao Phad

The noodle dish that many people travel to Thailand for. Stir‑fried rice noodles in a classic tamarind and palm‑sugar sauce are tossed over a hot flame with egg, vegetables and your choice of protein or vegetarian option, then finished with crushed peanuts, fresh chives and lime for guests to season their own perfect bite.

Phad Thai Sen Chan

460

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Rice Service

Unlimited Rice Selection

Thai Hom Mali Jasmine Rice (KDML 105)

Thailand’s most celebrated fragrant rice, Khao Dawk Mali 105 is cherished for its long, elegant grain, natural floral aroma and soft, tender texture.

RD6 Glutinous Rice

One of Thailand’s most loved glutinous rice varieties, RD6 belongs to the eating culture of Northern Thailand and Isan. Soaked, steamed and served warm, the grains turn glossy, gently elastic and naturally satisfying.

Srisaket Riceberry

New-generation Thai purple rice from Srisaket, Riceberry is cooked until plump, softly chewy and naturally nutty, with a deep violet hue that speaks of fertile fields and modern Thai craft. It bridges old rice-growing wisdom with today’s table.

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