wk 38 (17. – 21.9.2018)
A) TOM KHA PLA (L, G)
Traditional thai soup with coconut milk, crispy redfish, mushroom, onion, galangal and chili oil.
B) MOO OP NAM PHUENG (L, G)
Long marinated pork roast with housemade dark ginger-honey sauce.
C) PANAENG TAU HU (L, G) (VEGAN)
House made tofu with panang sauce, sweet potato, zucchini and green bean.
D) PHAD SI IU KAI (L)
Wok fried rice noodles with chicken, fresh veggies, chili, crispy onion and lime.
E) KAENG PHET NUEA (L, G)
Red curry with coconut milk and beef, zucchini, eggplant, bamboo shoots and thai 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.
4. TAU HU PHAD MED MA-MUANG
Wok fried tofu with cashew nuts, bell pepper, spring onion and shrimp paste in sweet soy-, oyster- and fish sauce.
5. PHAD SI IU KAI
Wok fried rice noodles and chicken, pak choi, broccoli, cabbage and mung sprouts in soy-, oyster- and fish sauce. Served with crispy onion and lime.