To Eat
Chef’s Signatures
Phuket Local-Farmed Sea Grapes Seaweed Salad
Yam Sah Rai Puang A-Ngoon
(SH) (ST)
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.
THB 260
Southern Sour Curry with Sea Bass & Phuket Pineapple
Gaeng Som Phuket
(SH) (ST)
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.
THB 440
Rainbow Phuket Lobster in Choo Chee Curry
Choo Chee Goong Mangkorn
(SH) (ST)
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.
THB 1,600
Trang-Style Braised Pork Belly with Taro
Kao Yuk
(SH) (G) (P)
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.
THB 440
Bamboo-Roasted Chicken with Grilled Beaten Egg
Lham Gai - Khai Pam
(SH) (E) (ST)
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.
THB 380
Trang Heritage Roasted Pork Belly
Moo Yang Muang Trang
(G) (P)
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.
THB 740
Appetizers & Salads
Crispy Rice Vermicelli-Wrapped Prawns
Goong Sarong
(SH) (G) (ST)
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.
THB 380
Crispy Isan Spiced Pork Balls
Larb Moo Tod
(SH) (G) (P)
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.
THB 290
Isan Spicy Steamed Bamboo shoot Salad
Sup Nor Mai
(SH)
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.
THB 260
Som Tam
(SH) (N) (ST)
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.
THB 280
Forest Caviar Isan Spicy Salad
Koi Khai Mod Daeng
(SH) (G)
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.
THB 220
Nam Prik
Phuket-style Dried Shrimp Chili
Nam Prik Goong Seab
(SH) (ST)
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.
THB 260
Thai Shrimp Paste Chili Relish
Nam Prik Kapi
(SH) (ST)
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.
THB 260
Central Thai Crab in Coconut Milk Dip
Lon Pu
(SH) (ST)
A home-style dish of crab gently simmered in fragrant coconut milk with shrimp paste, lemongrass and shallots, mild, slightly sweet and salty.
THB 260
Soup & Curry
Clear Pork Bone & Bitter Melon Soup
Gaeng Jued Mara See Krong Moo
(G) (N) (P)
Pork bones and bitter melon (Mara) simmered for hours in a simple broth until the bitterness softens into gentle warmth
THB 320
Isan Spicy Chicken Feet Soup
Tom Saep Teen Gai
(SH)
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.
THB 220
Songkhla Lake Prawn Tom Yam
Tom Yum Goong
(SH) (ST)
Charcoal‑grilled “Goong Sam Nam” Songkhla from Songkhla Lake, shaped by its fresh, brackish and salt waters, prized for firmed, natural sweet flesh 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.
THB 440
River Snail & Wild Betel Leaf Curry
Gaeng Kua Hoi Kom Bai Cha Plu
(SH)
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.
THB 380
Two-Step Venison Jungle Curry with Wild Cumin Leaf
Gaeng Pa Kwang
(SH)
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.
THB 480
Panang Chicken Curry & Roti
Roti Panang
(SH) (G)
A classic Thai Panang curry, rich with coconut milk and fragrant spices, served with warm roti for dipping.
THB 380
Slow-Braised Beef Cheek Massaman
Massaman Neua
(SH) (N)
Beef cheeks slowly braised in a spiced coconut and tamarind gravy until they yield to the spoon, absorbing warm notes of cinnamon and cardamom.
THB 480
Baan Talay Green Curry
Gaeng Kiew Waan
(SH) (G)
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.
THB 380
Main Course
Shrimp Paste Stir-fried with Prawns & Stink Beans
Goong Pad Kapi Sataw
(SH) (ST)
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.
THB 590
Phad Cha Crispy Frog Legs with Wild Herbs
Kha Kob Pad Cha
(SH) (G)
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.
THB 420
Herbal Stir-Fried Wild Boar
Pad Phet Moo Pa
(SH) (P)
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.
THB 460
Dry-roasted Phuket Tiger Prawn with Garlic Crisp
Goong Kua Kratiem
(SH) (G) (N) (ST)
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.
THB 620
Steamed ‘Catch of the Day’ Fish Custard
Hor Mok Pla
(SH) (G) (E) (ST)
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.
THB 440
Stir-fried Melinjo Leaves with Egg & Dried Shrimps
Bai Liang Pad Khai
(SH) (G) (E) (ST)
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.
THB 300
Charcoal-grilled Andaman Squid with Thai Spicy Seafood Dip
Pla Muk Yang
(SH) (ST)
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.
THB 520
Crispy White Sea Bass with Fish Sauce
Pla Krapong Thod Nam Pla
(SH) (G)
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.
THB 690
Stir-fried Mud Crab with Yellow Curry Powder
Poo Dam Phad Pong Karee
(SH) (G) (E) (ST)
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.
THB 880
Charcoal -Grilled Songkhla Lake Prawn
Goong Sam Nam Phao
(SH) (ST)
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.
THB 660
Bang Tao Charcoal-grilled Mud Crab
Poo Dam Phao
(SH) (ST)
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.
THB 880
Home Favourites
Baan Talay Wok-Seared Phad See Ew
Phad See Ew
(SH) (G) (E) (N)
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.
THB 380
Wok-tossed Morning Glory with Garlic and Chili
Phad Pak Boong Fai Daeng
(SH) (G) (N) (ST)
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.
THB 280
Thai Holy Basil Stir-Fry
Phad Khraphrao
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.
THB 380
Wok-fried Crispy Por & Kale
Phad Khana Moo Krob
(P)
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.
THB 380
Thai-style Fried Rice
Khao Phad
(G)
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.
THB 340
Phad Thai Sen Chan
(SH) (N) (G)
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.
THB 460
Rice Service
Unlimited Rice Selection
Thai Hom Mali Jasmine Rice (KDML 105)
(G)
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
(G)
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
(G)
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.
Kids Menu
Por Pia Pak
(V) (G)
Vegetable & Glass Noodle Spring Roll,
served with plum sauce
THB 160
Kai Jiew
(G) (E) (N)
Plain Thai Omelet with Steamed Jasmine Rice
THB 140
Pla Nung
(ST)
Steamed Fish Fillet, served with Steamed Young Kale and Carrots
THB 210
Pad See Ew
(G) (SH) (E) (N)
Wok-Fried Flat Rice Noodles with Shrimps, Carrots, and Young Kale
THB 180
Khao Pad
(G) (SH) (E) (N)
Wok-Fried Egg Rice with Your Choice of Shrimp or Chicken
THB 160
Side Dish
Steamed Vegetables
(VG)
Steamed Broccoli, Cauliflower, Baby Corn and Carrots
THB 120
Desserts
Ice Cream (Per Scoop)
(V) (D) (E)
Homemade Coconut
THB 120
Seasonal Fresh Sliced Fruit
(V) (VG)
THB 100
(SG) Signature | (P) Contain Pork | (V) Vegetarian | ( VG) Vegan | (D) Dairy | (E) Egg | (G) Gluten | (N) Nuts | (SH) Shellfist | (ST) Sustainable
All prices are in Thai Baht and subject to 10% service charge and 7% government tax.