Prawn CrackersSpicy and hard to stop eating! Good to have while your food is being cooked.

HAWKER-STYLE MOO PINGGarlic and coriander marinated pork skewers seared over charcoal for that juicy, chargrilled texture of bbq street food. Enjoy with spicy tamarind sauce - without being jostled by the night market crowds!

CHICKEN SATAYNChicken skewers steeped in coconut milk, lemongrass and fresh turmeric and grilled until golden. Served with A-jard pickled vegetables and peanut sauce.

SPRING ROLLSGCrispy spring rolls filled with shredded vegetables and served with homemade sweet chilli sauce!

PORK DUMPLINGSGSteamed dumplings filled with tender pork and served with a gingery light soy and rice vinegar dip.

DELICIOUS THAI CHICKEN WINGSWhen Chef came up with the idea of chicken wings, I immediately said we are not Nando’s! Then I tried it and the rest is history. Full of flavour from garlic, fresh coriander, black pepper and a little chilli.

mCHAI NAT POMELO & ROASTED DUCKmA happy-making blend of roast duck, chilli jam and sweet, citrusy pomelo (looks like an oversized lemon but with mandarin sweetness). I used to pick them of the tree and dig both my thumbs in to get the tough peel off but the taste was worth the effort.

SALT & PEPPER SQUIDGA bestseller! A hint of sweetness from the fresh squid and a touch of salt and pepper in the light, crispy coating.

YUMMY DUCK SPRING ROLLSGAn alternative treat to the usual spring rolls. Shredded duck mixed with carrot, celery and spring onion wrapped in Thai pastry.

mBIG FLAVOUR MUSHROOM LARBmJuicy, exotic mushrooms tossed in a power-punch of fresh mint, dried chilli flakes, ground toasted rice and shallots. A speciality from Esan Province.

MAH KWAN PEPPER PORK BELLYMah Kwan is a rare pepper growing wild in Northern Thailand - the secret ingredient in our sweet, sticky pork belly. I only just discovered it, thanks to an innovative chef in a Bangkok alley eatery.

hSOM TAM PAPAYA SALADhGreen papaya is white (despite the name!) with a satisfying crunch – we add fresh chilli, cherry tomatoes, dried shrimp, Thai garlic and fish sauce to the clay mortar for a simple but vibrant flavour.

hBOLD KRACHAI PRAWNShWow what a robust flavour! I love the boldness of sliced krachai, galangal, lime leaves, fresh peppercorn and pounded turmeric root.

GIANT BUTTERFLY KING PRAWN PAD THAINPad Thai with very big prawns in it! For when you deserve a little something extra.

ROYAL FISHING BOAT CURRYA luxury of fresh mussels, prawns, squid and a whole salmon steak! Head Chef Tuan from Tunbridge Wells has created a real treat for all seafood lovers.

mSALMON PANEANGmSalmon fillet in a creamy, red curry sauce with stir fried Tenderstem broccoli and pak choi. Salmon isn’t typically Thai but the flavours won me over.

mKHWAE RIVER CURRY & ROTIGmA blend of red and green curry with pork – and roti to mop it up. Made for me by an old friend on the Khwae River in Kanchanaburi. We toned down the heat so it doesn’t set your teeth on fire!

CHUBBY CHEEK PORKWe treat pork cheek with love. First, a long soak in ginger root, black pepper and palm sugar then slow-cooked to sweet, tender perfection. Served with veg relish for a crisp contrast.

mHUNGER PANG CHICKEN WITH RAINBOW SALADmA generous half chicken, marinated in turmeric. Rainbow Salad delivers a fresh, spicy kick with herby green leaves and sliced red chillis.

DUCK CONFITLovely and crispy on the outside and served with sweet, tangy tamarind sauce. I made this for my husband after we picked fresh tamarind along the Mekong River. Very romantic!

RISING STAR RED DUCK CURRYOur famous curry has had a make-over using duck confit and adding juicy star fruits and pea aubergine. I fell in love with it all over again. Tall Husband has admitted it’s even better than before!

mGOLDEN BAMBOO & CHICKEN BOWLmHealth-giving fresh turmeric adds a vibrant yellow to this dish. Tender chicken with crunchy bamboo shoots, coconut tips and fresh green peppercorns.

STICKY CHICKENGA favourite amongst our regulars. It’s all in the balance – crispy but not dry, sticky without being soggy. Our chefs do love a challenge...

hHOME COMFORT BEEF & AUBERGINEGhSimple and satisfying minced beef stir fry, with fresh chilli, aubergine, garlic and basil.

hTHAI GREEN CURRYhOld favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky coconut milk.

mTHAI RED CURRYmAnother famous bit of Thai cooking. Lovely aromatic sauce made with coconut milk.

MASSAMANNA curry with mythical origins...but all we care about is its legendary flavour! Simmered in coconut milk and perfumed with cumin, cinnamon and star anise.

mPANEANGmPaneang is another form of red curry. Thickened with coconut milk and fragranced by finely sliced lime leaves.

hTROPICAL JUNGLE CURRY (KEANG PA)hRefreshing, spicy and without the coconut milk usually found in Thai curries. Packed with incredibly fragrant Thai herbs – just like being in a jungle!

VEGETABLE PAD THAIN

PRAWN PAD THAIN

CHICKEN PAD THAIN

mRUBY NOODLE PAD KIMAOGm

mCHARCOAL NOODLE PAD KIMAOGm

STIR FRY PAK CHOI & TENDERSTEMS

MORNING GLORYG

ROTIG

JASMINE RICE

COCONUT RICE

STICKY RICE

ORGANIC RICEBERRY RICE