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Entree
Steamed Pork Belly Dumplings - 'Kanom Jeeb Thai'(4)
Ancient Royal Thai Dumpling ‘w’ pickled radish, palm sugar, salt & peppered pork belly.
Wrapped ‘w’ delicate tapioca & rice flour dough.Accompanied ‘w’ a garlic & chilli relish.
Steamed Fish Dumplings – ‘Pun Sip’ (4)
A Royal Thai Steamed Dumpling. The casing pastry is made by hand from flour of the “Tao Yai Mom” plant.
This in-turn wraps around John Dory fillet & fresh herbs. Accompanied ‘w’ a garlic & chilli relish.
Flower Shaped Dumplings – ‘Chor Muang’ (4)
A Royal Thai Steamed Dumpling ‘w’ sweet squash, caramelised crunchy peanut & smoked fish. Wrapped ‘w’ a hand crafted pastry.
Steamed Beef & Tapioca Dumplings – ‘Saku’(4)
Ginger, peanut, turmeric & coconut milk poached - ground beef. Wrapped ‘w’ tapioca & gently steamed.
Duck & Snowpea Dumplings(4)
Pan seared & stuffed ‘w’ pickled mustard. Served ‘w’ a star anise & mandarin sauce.
Pork Belly & Shiitake Mushroom Dumplings (4)
Steamed dumplings ‘w’ chilli oil & aged 10 yr old black vinegar. Topped ‘w’ fresh ginger & cracked pepper.
Betel Leaf of King Crab (2) - 'Miang Pu'
‘Cha-plu’ leaves ‘w’ a micro, tropical pomelo salad & galangal relish.
A fascinating example of the heights in which complex Thai flavour combinations can gravitate to in a simple snack.
Taro Root Croquettes (4) - 'Kang Kao Puak'
From Chaowang’s Kitchen (A Royal Kitchen). Crispy Taro pastry, stuffed 'w' minced prawn, chicken & shiitake mushroom. Accompanied ‘w’ a sweet & salty sauce.
Garlic Chive Cakes (3) - 'Kui Chai'
A rich silken pastry wrapped around sharp garlic flavoured chives & pan seared. Accompanied with a smoky, dark soy sauce. (Vegetarian)
Chilli Jam & Shredded Pork Half Shell Scallops (4)
Seared- plump, half shell sea scallops topped 'w' miniature salads & dressed with a hot & sour chilli jam.
