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JOR PAK KAAD- – Green Leaves sour soup
Thai mustard green leaf cabbage or Kwang Toong in Tamarind Soup with cut pork ribs.

LARB KUA - NORTHERN SPICES SALAD (V.) (N.)

Pan-fried minced and dried pork, chicken, or beef, with fresh mint leaves, fresh Pai leaves (Rau ram) in Northern spice.

LARB PLA DUK - Catfish in Northern Spices (N.)

Pan-fried minced catfish seasoned with, fresh galangal, dried chili, mint leaves, and Northern spice

KANG HO - MIX OF THE BEST WITH CURRY POWDER (V.)
Pan fried vegetables, eggplant, vermicelli, chili, pickled bamboo shoots, mushroom, pork or chicken seasoned with Thai-Burmese yellow curry powd. Meat substitute for Vegan.
KANG KAE - MIXED VEGETABLE SOUP CURRY (V.)
Thick soup of mixed vegetables, eggplant, Thai eggplant, dill, chili, meat, seasoned with Northern spices paste. Tofu substitute for Vegan.
KANG KAE WITH FROG LEGS
Thick soup of mixed vegetables of eggplant, vermicelli, chili, and Frog’s legs seasoned with Northern spices paste.
KANG KANOON - JACKFRUIT SOUP
Spicy Soup of young jackfruit chunks, Cha-om leaves (Acacia Insuvais) and pork ribs seasoned with tomato and garlic.

TUM KANOON - JACK FRUIT SALAD (V.)

Young jackfruit paste pan-fried with curry paste and seasoned with Kaffir Lime leaves and fried garlic.

KANG TOON - ELEPHANT EAR PLANT SOUP(V.)
Hot & Sour Turmeric Soup with Toon stem or Elephant Ear plant (Colacasia Gigantea), basil, tomato, lime juice and fish, Tofu or soy protein substitute for Vegan.
KHA-NOM-JEAN-NAAM-NGIAW - Vermicelli Noodle & Tomato Curry
Vermicelli rice noodle with curry sauce of tomato, fermented yellow beans (Glycine max) and dried "Kapok" (Ceiba casearia) flowers, ground pork and pork rib
KHAO SOY - Curry Egg Noodle with Chucken Drumstick
Mildly seasoned chicken drumstick curried with flat egg noodles, topped with crispy noodle, served with shallot wedge, pickled cabbage, lime and thick red chili sauce.
LANNA HIN-LE - STEWED PORK CURRY (V.) (N.)
Stewed pork in a Lanna Thai-Burmese curry powder and tamarind juice with ginger root.

TUM MAKUA - EGG PLANT SALAD (V.)

Grilled eggplant seasoned with Thai chili, shallots, mint leaves, cilantro served with hard-boiled eggs and steamed vegetables.

SAI OUA - NORTHERN SPICES PORK SAUSAGE

Ground pork marinated with 9 kinds of herbs and spices.

HOR NOONG - Steamed Banna Leaf Basket of Chicken Breast

Chicken breast, Thai eggplants, exotic vegetables, green chili, marinated in curry paste and sweet rice powder, steamed in banana leaf basket.

KANG OOM NUA - BEEF IN SPICES SOUP

Chunks of beef stewed in Northern spices and Kaffir lime leaves.

FISH SOUP WITH TAMARIND LEAVES

Hot & sour fish soup flavored with Tamarind leaves, lemongrass, and galangal root.

 

RELISH/DIPPING SAUCE

NAM PRIK NOOM - ROASTED GREEN CHILI PEPPER(V.)
Roasted green chili pepper paste, garlic, onion and shallots served with steamed vegtables and steamed Indian mackerel fish.
NAM PRIK PLA RAH - CHILI PEPPER & PICKLED FISH
Fermented Fish juice mortar blended with roasted chili pepper, garlic, and shallots served with steamed vegetables and steamed Indian mackerel fish.
NAM PRIK ONG - CHILI-TOMATO WITH GROUND PORK
Chili-Tomato paste slowed cooked with ground pork served with steamed vegtables and steamed Indian mackerel fish.
NAM PRIK TA DANG - Roasted Dried Chili with Dried Fish
Thick Chili Paste of roasted dried chili, garlic, shallot, and dried fish served with fried Sun-dried mud-fish and steamed vegetables and Indian mackerel fish.

PRIK HYUM - Chili-Shhrimp Paste with Smoked Fish

Shrimp Paste with ground smoked fish, Thai chili, seasoned with lime juice served with steamed vegetables, and steamed Indian mackerel fis

Traditional Khan Tok Dinner Set (4 Persons)

KHANTOK DINNER SET:

1). Choice of relish with garnished vegetables (117-120)

2). Choice of Kang Kae soup (104) orPan-fried Kang Ho (103)

3). Larb Kua Salad (101)

4). Choice of Kang Oom Nua Beef Stew (105) or Hin-Le Pork Stew (111)

5). Sai Oua sausage (113).

6). Sticky Rice for 4

Serving recommend up to 4 persons.