TARO

Taro is a versatile root vegetable often featured in Thai cuisine, adding a starchy, subtly sweet flavor to both savory and dessert dishes. When used in Thai cooking, taro is typically boiled or steamed to soften, then mashed or sliced based on the recipe. Popular in curries, soups, and even sweet treats, taro absorbs flavors well, pairing beautifully with coconut milk, palm sugar, and spices like turmeric or coriander.

APPETIZER

MEING CUM

APPETIZER

Meing Cum(sometimes spelled Miang Kham) is a traditional Thai snack that’s both delicious and interactive, involving a mix of vibrant ingredients wrapped in fresh betel leaves. This flavorful bite-sized dish combines roasted coconut, peanuts, dried shrimp, ginger, lime, shallots, and chili, which are placed on the leaf, drizzled with a sweet-savory palm sugar sauce, and folded into a little parcel. Each bite delivers a blend of sweet, salty, sour, and spicy flavors—a hallmark of Thai cuisine. Meing Kham is as much about the ritual of wrapping and eating as it is about the flavors that burst with each mouthful

TOM YUM

SOUPS

Tom Yum is a classic Thai soup known for its bold, tangy, and spicy flavors. Made with a fragrant broth infused with lemongrass, kaffir lime leaves, galangal, and Thai chilies, this soup balances heat, acidity, and a hint of sweetness. Shrimp (or other proteins like chicken) are commonly added, along with mushrooms and tomatoes, for a rich texture, finished with lime juice. Tom Yum offers a refreshing depth, often topped with fresh cilantro. The result is a light yet flavorful soup that captures the essence of Thai cuisine’s vibrant, contrasting flavors in every spoonful.

KANOM BUENG (THAI CREPE)

SPECIALTIES

Kanom Bueng, often called Thai crepes, is a popular Thai street snack with a delightful crunch and colorful fillings. These thin, crispy shells are made from rice flour batter spread on a griddle, forming a delicate base that resembles a tiny taco shell. The crepes are typically filled with a sweet coconut cream and topped with shredded coconut, golden egg yolk threads (foi thong), or savory minced shrimp. With each bite, you get a mix of textures and flavors—crispy, creamy, sweet, and savory—all in one. Kanom Bueng showcases Thai cuisine’s knack for balancing complex tastes in a light, crispy treat.

PANANG

CURRIES

Panang curry, or Phanaeng, is a creamy, mildly spicy Thai curry known for its rich and subtle sweetness. This dish is made with red curry paste, coconut milk, and a unique addition of ground peanuts, which gives it a thicker, almost velvety texture. Often paired with tender cuts of beef, chicken, or tofu, Panang is seasoned with kaffir lime leaves and sometimes basil, bringing in a fragrant citrusy aroma. Its balanced flavor profile—sweet, salty, and mildly spicy—makes Panang curry a beloved Thai classic, especially when served over steamed rice to soak up every delicious bite.

DRUNKEN

NOODLES

Drunken Noodles, or Pad Kee Mao, is a bold, spicy Thai stir-fried noodle dish that’s full of flavor and aroma. Made with wide rice noodles, fresh basil, garlic, chili, and a mix of vegetables like bell peppers and onions, the dish is tossed in a savory sauce of soy and chilli paste. Protein options like chicken, beef, or shrimp are often added, absorbing the sauce’s rich, slightly smoky taste. Despite its name, Drunken Noodles contain no alcohol; the dish is famously spicy, with the basil and chili giving it an addictive heat and vibrant aroma, perfect for pairing with cold drinks.

PHO

NOODLE SOUPS

Pho is a beloved Vietnamese soup that showcases a fragrant broth, silky rice noodles, and an array of fresh herbs and toppings. The broth, simmered for hours with spices like star anise, cloves, and cinnamon, is the heart of Pho, imparting a rich, savory depth. Traditionally served with brisket, meatballs and thinly sliced meat that cooks quickly when added to the hot broth. Garnished with fresh basil, cilantro, lime, and bean sprouts, Pho is a customizable dish, allowing diners to adjust the flavors to their liking. Whether enjoyed as a comforting meal or a late-night snack, Pho embodies the essence of Vietnamese cuisine with its aromatic, warming qualities.

(BASIL) PAD KRA PRAO

STIR FRIES

Basil Pad Kra Prao, or simply Thai Basil Stir-Fry, is a beloved Thai street food known for its bold, savory flavors and aromatic kick. This dish typically combines minced chicken, pork, or beef stir-fried with garlic, fresh chilies, and a generous handful of holy basil, which gives it a distinctive, slightly peppery taste. A sauce blend of soy and a touch of sugar adds depth and balance, creating a perfect harmony of salty, spicy, and slightly sweet flavors. Served with Jasmine, Basil Pad Kra Prao is a comforting, satisfying meal packed with Thai flair.

PRAYA DUCK

DUCK

Praya Duck is a mouthwatering Thai dish featuring a half boneless duck, perfectly roasted to achieve a crispy, golden-brown skin while keeping the meat juicy and tender. This flavorful duck is topped with a rich Chu Chee curry sauce—a creamy, mildly spicy red curry infused with coconut milk. Red bell pepper and Thai basil garnish the dish, adding vibrant color and a hint of sweetness and freshness that balance the duck’s savory depth. With each bite, you get the satisfying crunch of the duck’s skin, the warmth of the curry, and the aromatic lift of basil—a true feast of Thai flavors.

SOFT SHELL CRAB

SEAFOOD

Crispy Soft Shell Crab is a delectable Thai dish that highlights the delicate, sweet flavor of soft shell crab, expertly fried to achieve a golden, crunchy exterior. Served with a choice of tangy tamarind sauce or rich Chu Chee curry sauce, the dish combines textures and flavors that are utterly irresistible. The tamarind sauce offers a zesty sweetness, while the Chu Chee sauce, with its creamy, mildly spicy profile, adds warmth and depth. Garnished with fresh herbs and sometimes paired with a side of jasmine rice or salad, this dish delivers a delightful balance of crispiness and flavor, making it a favorite among seafood lovers.