wk 34 (19. -23.8.)
A) TOM GYD TAU HU (L, G)
Tasty soup with homemade pork-shrimp dumplings, garlic, spring onion and coriander.
B) PHAD PHAK MOO KOP (L, G)
Crispy pork belly with fresh veggies and chili in soysauce.
C) KAENG PANAENG TAU HU (L, G) (VEGAN)
House made tofu with panang sauce, sweet potato, zucchini and green bean.
D) PHAD KHI MAO GOONG (L)
Wok fried udon noodles with shrimp, fresh veggies, chili, crispy onion and lime.
E) KAENG KIEW WAN KAI (L, G)
Green curry with chicken, coconut milk, zucchini, eggplant, bamboo shoots and basil.
F) 3 SMALL DISHES (B, C, E)
All dishes 10€
1. TOM KHA KAI (L, G)
Traditional thai soup with chicken and coconut milk, herbs, lemon grass, lime leaves and galangal.
2. KAENG PHED MOO
Red curry with coconut milk and pork, eggplant, zucchini, bamboo shoots and thai basil.
3. KAENG KIEW WAN KAI
Green curry with coconut milk and chicken, eggplant, zucchini, bamboo shoots and thai basil.