Tofu Triangles (Party)

Golden bean cake served with homemade sweet and sour sauce and crushed peanuts.

Fresh Rolls (Party)

Spring rolls filled with vegetables and tofu served with peanuts, chili-lime vinaigrette.

Keaw Wan Roti (Party)

Pan-fried Indian bread with diced bell peppers, eggplant and basil with green curry dipping.

Egg Rolls (Party)

Crispy vegetarian rolls: cabbage, taro and silver noodles with homemade sweet chili sauce.

Gui Chai (Party)

Pan fried chive dumplings served with sweet soy vinaigrette.

Vegetarian Curry Puff (Party)

Pastry puff filled with potato, onion, carrot and yellow curry spices served with cucumber salad.

Moo Dad Deaw (Party)

Deep fried marinated pork served with sriracha dipping.

Nuer Dad Deaw (Party)

Deep fried marinated beef served with sriracha dipping.

Giew Tod (Party)

Deep-fried minced pork and crab meat wonton with sweet and sour sauce.

Tod Mun (Fish Cake) (Party)

Fried Thai curried fish cake served with peanut cucumber relish

Gai Satay (Party)

Grilled marinated chicken skewers served with peanut sauce and cucumber relish.

Plamuk Tod (Party)

Crispy calamari served with "sriracha" chili vinaigrette.

Hoi Jor (Party)

Deep fried crab and pork meat rolls served with plum sauce

Shrimp Tempura (Party)

Deep fried shrimp tempura served with plum sauce

Larb Salad (Party)

Choice of minced chicken, pork or tofu seasoned with shallots, mint leaves, lime, dried chili flake and roasted rice powder.

iThai Salad (Party)

Sliced chicken with fresh lettuce, cucumber, tomatoes, red onions and shredded carrot topped with peanut sauce.

Som Tum Salad (Party)

Green papaya, string beans, tomatoes and nut tossed in sweet garlic lime dressing.

Som Tum Pu Salad (Party)

Green papaya, string beans, tomatoes and salted crab in sweet garlic lime dressing.

Nuer Nam Tok Salad (Party)

Sliced grilled boneless short rib mixed with lettuce, onions, mint leaves and roasted rice powder in spicy lime dressing.

Larb Ped Salad (Party)

Salad of minced spiced duck, roasted chilli, mint leaves, shallots in spicy lime dressing.

Yum Woon Sen Salad (Party)

Silver noodle with shrimp, calamari and ground pork in spicy lime dressing.

Goong Pla Salad (Party)

Grilled shrimp, lemongrass, lime juice, chili mixed with sweet chili sauce.

Yum Pla Muk (Party)

Quick boiled calamari seasoned with onions, carrot and cilantro in spicy lime dressing.

Yum Pla Dook Foo Salad (Party)

Crispy minced catfish topped with onions, cashew nuts, chili, and green apple in lime based dressing.

Yum Kor Moo Yang Salad (Party)

Spicy lime dressing and roasted marinated pork shoulder, basil leaves, chili and roasted rice powder.

Yum Talay Salad (Party)

The combination of seafood mixed with chili and fresh lime juice and onions on bed of greens.

Yum Moo Yor Salad (Party)

Lime based dressing mixed with pork loaf and vegetables.

Goong Chae Nam Pla (Raw Prawn Salad) (Party)

Raw prawns marinated in seasoned fish sauce, served raw with tangy and spicy fish sauce, freshslices garlic and roasted chili paste

Gai Yang (Party)

E-sarn styled BBQ chicken marinated with Thai herbs, served with Thai country-style spicy sauce.

Sur Rong Hai (Party)

Grilled marinated boneless short rib filet served with Thai country-style spicy sauce.

Kor Moo Yang (Party)

Charcoal-grilled tender pork shoulder served with Thai country-style spicy sauce.

Pla Muk Yang (Party)

Flame-grilled jumbo calamari served with spicy seafood dipping.

Goong Pao (Party)

Flame grilled extra large river prawns served with Thai-spicy seafood sauce

Kaprow (Party)

Spicy basil. Wok-fried minced chicken with basil, garlic and fresh chili in house special sauce.

Ma Keur Gai (Party)

Spicy eggplant. Sauteed julienned chicken with eggplants, bell peppers and basil in garlic chili sauce.

Himapan Gai (Party)

Cashew nut. Wok-fried chicken tatsutaage with roasted cashew nuts, spring onions and dried chili.

Pad Phed Moo (Party)

Fresh chili. Stir-fried sliced pork with fresh chili, galangal, bamboo shoots, young peppercorn, basil and bell peppers in hot chili sauce.

Kana Moo Grob (Party)

Chinese broccoli. Stir-fried crispy pork belly with broccoli in oyster-garlic sauce.

Prik Khing Moo Grob (Party)

String beans. Sauteed crispy pork belly with string beans in red "prik khing" curry paste.

Kaprow Moo Grob (Party)

Spicy basil. Wok-fried crispy pork belly with basil, chopped green bean, bell peppers in house special sauce.

Praram Nuer (Party)

Peanut sauce. Grilled marinated boneless short rib topped with peanut sauce served with sauteed vegetables.

Kra Tiam Nuer (Party)

Garlic and pepper. Wok-fried sliced beef with house special garlic and pepper sauce.

Pak Ruam (Party)

Mixed vegetables. Wok-fried mixed vegetables in light oyster-garlic sauce.

Preaw Wan (Party)

Sweet and sour. Stir-fried assorted vegetables in ithai sweet and sour sauce.

Creamy Crab Curry (Party)

Stir-fried crab meat with egg, celery and onions in creamy yellow curry sauce.

Pla Rad Prik (Party)

Chili-glazed catfish. Fried fillet catfish topped with chopped bell peppers, onion and pineapple in house chili based sauce.

Pla-Duk Pad Phed (Party)

Spicy crispy catfish in dry red curry sauce with kaffir lime leaves, galangal, young peppercorn.

Talay Pad Cha (Party)

Sauteed combination seafood, young peppercorn, galangal and basil with house special sauce.

Goong Ob Woon-Sen (Party)

Steamed prawns with glass noodles, ginger, bacon, Chinese celery and Thai herbs served in a clay pot.

Choo-Chee Salmon (Party)

Flame-grilled salmon fillet topped with Thai-spice choo-chee curry sauce.

Goong Ma Kham (Party)

Tamarind prawns. Light-fry prawns wok-tossed in spicy tamarind with crisped shallots and garlic.

Kang Karee Gai (Party)

The mildest among all Thai chicken curries made from curry powder, turmeric and spices with coconut cream, potato and white onions topped with crispy browned shallots and green onions served with side of cucumber salad.

Kang Phed Nuer (Party)

The beautiful red color from both fresh and dried chili and spices cooked with beef, snow peas, bamboo shoots, bell pepper and basil.

Kang Keaw Wan Gai (Party)

One of the most popular curries around bangkok made with green curry paste with chicken, coconut cream, bamboo shoots, eggplants, bell pepper and basil.

Pak Rad Kang (Party)

Delicious green curry complement with grilled mixed vegetables.

Panang Moo (Party)

Medium red curry with pork, carrot, string bean and kaffir lime leaves.

Massaman Nuer (Party)

CNN the world’s most delicious food 2011. The very interesting flavor curry made from massaman curry paste with braised boneless short ribs, peanuts, onions and potatoes and topped crispy brown shallot.

Pumpkin Curry (Party)

iThai-style creamy red curry with prawns, "kabocha" pumpkin, bell peppers.

Kang Phed Ped Yang (Party)

Roasted duck, cherry tomatoes and pineapple in red curry base with a touch of coconut milk.

Pla Rad Kang (Party)

Grilled salmon fillet served with broccolis, eggplants and bell peppers in basil red curry sauce.

Kang Keaw Wan Talay (Party)

The combination seafood with spicy green curry, coconut milk, bamboo shoot and basil.

Kao Mun Gai Tod (Party)

Crispy fried chicken over garlic rice, served with a delicious house sauce.

Kao Pad Gai Tod (Party)

Crispy fried chicken over fried rice, served with delicious house sauce.

Kao Mun Gai (Party)

Garlic and ginger rice with steamed chicken, served with soy bean spicy sauce.

Kao Ka Moo (Party)

Well steamed boneless pork shank in five spices sauce, served with sides of boiled eggs, Chinese broccoli, pickled cabbage, and spicy sauce.

Kao Moo Dang (Party)

IThai 3 styles of pork; roasted pork, crispy pork belly, pork sausage and boiled egg over rice with homemade house gravy.

iThai Fried Rice (Party)

Chef’s special fried rice with choice of vegetarian, chicken, pork or beef.

Kao Pad Kark Moo (Party)

Ultimate iThai fried rice with crispy pork belly and vegetables.

Kor Moo Yang Fried Rice (Party)

Chef’s special fried rice with charcoal-grilled tender pork shoulder.

Green Curry Fried Rice (Party)

Chicken, eggplants, basil, bamboo shoots, string beans wok-fried with jasmine rice and green curry sauce.

Crab Fried Rice (Party)

iThai-style crab meat, fried rice with onions, cherry tomatoes and egg.

Pineapple Fried Rice (Party)

Yellow curry fried rice with prawns, pineapple, carrot, cashew nut, egg, raisin and onions.

Kao Pad Talay (Party)

Combination seafood fried rice with egg, tomatoes and onions.

Kao Pad Mun Goong (Party)

Fried rice with prawns, egg, tomatoes, onions and shrimp paste.

Kao Pad Kraprow (Party)

Fried rice with basil, chop green bean, bell peppers and your choice of chicken, beef, pork or tofu.

Kao Pad Kraprow Talay (Party)

Combination seafood fried rice, basil, chopped green bean and bell peppers.

Kao Na Gai (Party)

Chicken in Thai brown gravy with Chinese sausage over rice and fried egg.

Kao Na Ped Yang (Party)

Boneless roasted duck over rice with delicious brown gravy sauce.

Pad Thai Goong (Party)

Traditional bangkok-style pan-fried rice noodle with prawns, served with crushed peanut, shallots, bean sprouts, diced shrimps, green onion and lime.

Pad See-Ew Moo (Party)

Pan-fried wide rice noodle with pork, egg, Chinese broccoli in Thai black bean sauce.

Kua Gai (Party)

Pan-fried wide rice noodle with chicken, egg, sweet turnip and green onion.

Pad Kee Mao Nuer (Party)

Spicy pan-fried wide rice noodle with beef, basil, bell peppers and string beans.

iThai Seafood Noodles (Party)

Stir-fried garlic noodle with combination seafood, green beans, bell peppers and fresh basil.

Guay Tieaw Lord (Party)

Steamed wide rice noodle topped with stir-fried ground pork, shitake mushroom and tofu.

Thai Sukiyaki (Party)

Stir-fried. Silver noodle with calamari, prawns, chicken, napa cabbage and assorted vegetables with spicy sesame bean curd sauce.

Chan Pad Poo (Party)

Traditional Bangkok Style pan fried rice noodle with lump crab meat, shallot, green onion, dry shrimp served with crushed peanut and bean sprouts. Rice noodle with roasted duck, Chinese mustard green in five spice duck broth

Khao Soi (Party)

Choice of Marinated beef or Marinated chicken with northern-style red curry, egg noodle garnished with shallot, lime and pickled vegetables

Ba Mee Jub Kung (Party)

iThai 3 styles of pork; roasted pork, crispy pork belly and ground pork over egg noodle with homemade house gravy.

Goong Mae Nam Ob Woon-Sen (Party)

River prawns with shell. Steamed water prawns with glass noodles, ginger, bacon, Chinese celery and Thai herbs served in a clay pot.

Choo-Chee Goong Mae Nam (Party)

River prawns with shell. Extra-large river prawns with shells, topped with Thai-spice choo- chee curry sauce.

Goong Mae Nam Rad Kra Tiam (Party)

Garlic-pepper prawns. Deep-fried prawns with shells, sauteed with special garlic sauce, topped with ground black pepper.

Pu Nim Pad Pong Kari (Party)

Soft shell crab. Stir-fried crispy soft shell crab topped with egg, celery, and onions in creamy yellow curry sauce.

Pu Nim Pad Prik Thai Dum (Party)

Soft shell crab. Crispy soft shell crab topped with black pepper, green onion, white onion and mushrooms in garlic sauce.

Kaprow Nuer Special (Party)

Wok-fried beef filet-mignon with basil, chopped green beans, bell peppers, brandy in house special sauce.

Nuer Pad Prik Thai Dum (Party)

Stir-fried beef filet-mignon with black pepper, green onion, white onion in garlic sauce.

iThai Beef Special (Party)

Sauteed beef fillet-mignon with red onion, green onion, white onion in house special sweet sauce.

Jasmine Rice (Party)

Brown Rice (Party)

Sticky Rice (Party)

Ginger Garlic Rice (Party)

Fried Egg (Party)

Peanut Sauce (Party)

Cucumber Salad (Party)

Steamed Noodle (Party)

Roti (Party)

Steamed Vegetables (Party)

Garlic Noodle (Party)

Vermicelli Noodle

Shrimp Chip

Ice Cream (Party)

Coconut, mango.

Sweet Roti (Party)

Crispy roti with condensed milk and sugar.

Fried Banana with Ice Cream (Party)

Roti with Ice Cream (Party)

Mango with Sticky Rice (Party)

Seasonal.

Sticky Rice with Ice Cream (Party)

Sweet Taro Puffs (Party)