Shrimp and chicken Thai dumplings with roasted chili, lime leaves, with galangal mushroom soy sauce.

Crispy vegetable rice paper spring rolls with roasted chili tamarind sauce.

Stuffed fried shrimp with tamarind sauce.

Crispy calamari with roasted chili sauce

Shrimp in silky coconut galangal soup with young coconut meat, shiitake and straw mushrooms.

Seafood medley simmered with a lemongrass broth, shiitake and straw mushrooms.

Curry mixed seasoned vegetables with the soft bean.

Sauteed green bean and flash-fried tofu with roasted red curry paste and egg crepe.

Sauteed jumbo tiger prawns with Thai sticky rice noodle, egg, peanuts, scallions, bean curd, and bean sprouts.

Sautéed sliced beef tenderloin with fresh Thai basil, garlic, bell peppers, and egg crepe.

Sautéed Thai sticky rice noodles with minced chicken, fresh chili, basil, onions, egg crepe, garlic, and brown Thai herb sauce.

Crispy white meat chicken sauteed with green beans, roasted red curry, kaffir lime leaves.

Sautéed crispy chicken breast with sweet red chili paste, fresh pineapples, onions, scallions, cashew nuts, and mushrooms served with pineapple fried rice.

Coldwater lobster tail, jumbo tiger prawns, calamari and sea scallops simmered in a ginger-rhizome red curry sauce served with yellow curry rice.

Pan-roasted Chilean sea bass with three flavored chili sauce, crispy okra, bean curd, green beans and eggplant.

Thai style bbq lamb chops served with steamed jasmine rice.

Braised beef short ribs with Panang curry and sauteed green beans.

Grilled filet of Atlantic salmon with sauteed green beans in roasted red curry paste served with pumpkin rice.

Grilled lemongrass chicken breast in masaman curry with avocado, green beans, cashew nuts, shallots, and cucumber salad.