Up Thai

summer roll

soft salad rolls with rice vermicelli, mango, cucumber, mint, carrot, green leaves and basil leaves served with peanut-tamarind dipping sauce

gai hor bai touy (chicken wrapped with pandan leaves)

fried marinated chicken wrapped with pandan leaves served with sweet soy sauce

soft shell crab with mango salad

crispy battered fried soft shell crab, shredded mango, mixed green vegetable, cashew nut, red onion, chili and cherry tomatoes

yum ma kur (eggplant salad)

grilled eggplant, shrimp, ground chicken, red onion, scallion, cilantro with thai chili-lime dressing topped with fried shallot

goong yang namplawan

grilled prawn on skewers/grilled asparagus with tamarind sauce topped with fried shallot

soft shell crab lad prig

crispy battered fried soft shell crab, root vegetables served with sweet and spicy tamarind sauce

goong muk kai kem

sautéed prawns and calamari, onion, scallion, sweet bell pepper with duck egg yolk sauce

beef short rib panang

braised tender short rib, string bean and sweet potatoes in panang curry sauce

mieng pla

deep fried filleted branzino topped with diced lime, ginger, red onion, lemongrass and cashew nut served with spicy caramelized dried shrimp palm-sugar sauce.

mango sticky rice