Chef Pairoj Kaoropwongchai

KaFair Yen (Thai milk coffee with ice)

Gai Hor BaiToey (Golden fried marinated chicken wrapped in Pandan leaves)

SomTam (Spicy and sour green papaya salad)

Gang Karee Goong (Yellow curry with prawn, potatoes and cucumber relish)

Phad KaProw Moo (Wok fried minced pork with garlic, chili and holy basil)

PhadThai (Traditional stir fried Thai rice noodle with prawn, bean curd, dry shrimp, pickle turnip, peanut, bean sprout and chive)

Cha Yen (Thai milk tea with ice)

Goong SaRong (Golden fried marinated prawn wrapped with Phuket Vermicelli and chili relish)

Yam WoonSen (Spicy and sour crystal noodle salad with pork and prawn)

Pla KraTiem (Fried marinated fish and crispy garlic)

Gang KiewWaan Gai (Emerald chicken curry with eggplant and anise basil)

Gluey Bued Chee (Braised banana in sweet coconut milk and roasted sesame)

Nhm MaTom (Bael fruit tea)

Thod MandPla (Deep fried curry fish cake with cucumber relish)

Yam MooYang (Spicy and sour grilled pork salad with cucumber, tomatoes, onion and coriander)

TomKha Gai (Spicy and sour coconut milk soup with chicken and galangal)

MasSaMan Nue (Braised beef in MasSaMan curry, potatoes and peanut)

KhaoNiew MaMuang (NaamDokMye's Mango with sweet coconut sticky rice)

Nham Ka Jieb (Roselle tea)

Satay Gai (Grilled marinated chicken and Thai peanut sauce)

Yam TuaPoo (Spicy and sour wing bean salad with prawn, roasted coconut flakes, peanut and chili paste)

Gaeng Ped PhedYang (Roasted duck and fruits in red curry)

Pla NhamMaKham (Crispy fish with tamarind sauce)

SangKhaYa (Steamed egg custard accompanied with pandan, palm sugar and coconut milk)

Naam TaKrai (Lemongrass tea)

KraThong Toong (Crispy pastry cup with chicken and vegetables in curry flavor)

Laab Gai (Minced chicken salad with SIAM herbs Northeast style)

TomYam Goong (traditional Thai spicy and sour prawn soup)

Paneng Nue (Thick curry with beef Southern style)

TubTim Grob (Crunchy gummy water chestnut in coconut milk syrup)