Khao-tang Na Tang
Crispy rice crackers served with an aromatic mixture of chicken and shrimp dipping sauce.
Chicken on Toast
Deep-fried blended chicken spread on toast dipping with egg, served with house vinegar sauce.
Pork Spare Ribs (Gra-Doog Moo Tord)
Pork spare ribs marinated in special sauce, deep-fried until crisp and served with sweet chilli sauce.
Thai Battered Veg (Pak Tod)
Similar to the Thai Battered Prawn but uses vegetables instead of prawn.
Thai Battered Prawn (Goong)
Tiger prawn in special butter, deep fried until crisp and served with sweet chilli sauce.
Vegetables Spring Rolls (Poh Pia Pak)
The vegetables spring rolls have mixed vegetables instead of chicken meat and bamboo shoot.
Chicken Spring Rolls (Poh Pia Gai)
Consists of minced chicken with bamboo shoot and special chilli paste rolled in rice paper and deep-fried until crisp served with sweet chilli sauce.
Chicken Satay
Chicken marinated and char-grilled with special sauce, served with peanut sauce.
Corn Cake (Tod-Mun Kao-Pord)
Sweetcorn and potato deep-fried until golden and crisp served with ground peanuts in sweet chilli sauce
Deep-Fried Bean Curd (Tao-Hoo Tord)
Fresh bean curd deep-fried until crisp, served with ground peanuts in sweet chilli sauce.
Crispy Aromatic Duck
Crispy Aromatic Duck served with steamed pancakes, fresh spring onions, cucumbers and Hoisin sauce.
Sun Dried Pork (Moo Dad-Diaw) or Sun Dried Beef (Neur Dad-Diaw)
A choice of specially marinated pork or beef with Thai spices deep-fried and served with sweet chilli sauce.
Vegetarian Mixed Starters
The vegetarian mixed starter consists of battered vegetables, vegetable spring rolls, deep-fried bean curd, corn cake.
Mixed Starters
The mixed starter is a combination of the most popular starter dishes in Thai Siam Chicken Satay, Chicken Spring Rolls, Chicken on Toast, Crispy Breaded Prawn.
