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8 Quay Street, Haymarket, 2000
Delivery from 12:30
I only received the food, not the drink that I ordered!! $4.90 gone... :-(
Food was good, warm , tasty, didn’t provide any cutlery or napkins
Crispy fried fish ball with tamarind and sweet chilli sauce.
Southern style grilled marinated chicken on skewer with kaow lae sauce.
Vermicelli, vegetables and mushroom wrapped in pastry.
Deep fried marinated chicken with fried shallot.
Grilled prawn and vegetables dumpling with sweet soy sauce.
Grilled marinated chicken on skewer accompanied with peanut sauce, cucumber relish and toasted bread.
Grilled marinated pork on skewer accompanied with peanut sauce, cucumber relish and toasted bread.
Spicy prawn soup seasoned with chilli paste and lemon juice.
Turmeric batter with school prawns and green leaves with chilli sauce.
Tempura of soft shell crab on a bed of prawn crackers with wasabi mayo and sweet chilli sauce.
Clear soup with pork mince, egg tofu, Chinese cabbage and garlic oil.
Calamari crumbed in light flour and deep fried.
Nine varieties of vegetables with prawns in pepper and shrimp paste soup.
Salad of roasted crispy school prawns with lemongrass, roasted coconut, ground shrimp, ginger, shallot, chilli and lime on a bed of betel leaves.
Caysorn's own curry paste.
Jasmine rice tossed with mixture of herbs, dried shrimp, roasted coconut, vegetables and green mango (seasonal) with a booddoo sauce.
Sauteed Southern green leaves with egg and garlic.
Fine rice noodles with Southern style chilli paste with prawn mince, shredded green bean, cucumber and bean sprout.
Shallow fried red spot whiting with pounded turmeric and garlic.
Braised caramelized pork belly with garlic, onion and pepper.
Salted Tai Pla paste in spicy curry with grilled fish, cashew nut and vegetables.
Hot and sour curry of spinach mackerel with pineapple and green papaya.
Jungle curry of pork with fish paste, eggplant and hot basil.
Chef's special curry of chicken with bone, coconut milk, turmeric, lemongrass and choko.
Spicy red curry with pork or beef.
Red curry of cassia leaves and cassia flower with grilled fish and kaffir lime leaves.
Spicy pork rib curry and kaffir lime (without coconut milk).
Stir fried prawns, calamari, fish tofu, with sator nut and bean vermicelli with mushroom soy sauce.
Sauteed wild boar with southern curry paste, green pepper corn and lime leaves.
Stir fried prawns and pork mince with Krabi shrimp paste, chilli and sator.
Southern curry of premium crab meat with betel leaves.
Grilled isan (Eastern) style pork sausage served with ginger and vegetables.
Grilled Northern style pork sausage with Thai herbs, served with ginger and vegetables.
Slow cooked eight types of Asian vegetables, shiitake mushroom and pork belly simmered with soy sauce.
Approx 700g. Tossed crispy fish with three flavour sauce.
Stir fried water spinach (kangkung) with garlic and salted bean.
Grilled marinated wagyu beef with spicy dipping sauce.
Stir fried mixed vegetables with oyster sauce.
Papaya wrapped in rice noodle with som tum sauce and prawns.
Stir fried chicken with chilli and basil.
Stir fried chicken with chilli jam, cashew nut and vegetables.
Mixed fresh vegetables stir fried with tofu, mixed nuts, chilli jam and lemongrass.
Grilled marinated chicken thigh fillet with Thai herbs with nam jim jeaw.
Green curry of chicken with Thai eggplant, bamboo shoot and basil.
Panang curry of chicken or beef with bean and basil.
Hot and sour curry of cha-om omelette, prawns and Chinese cabbage.
BBQ marinated pork cheek with spicy dipping sauce.
Slow cooked beef with massaman curry paste, coconut milk, onion, potatoes and roasted peanut.
Stir fried crispy pork belly with Chinese broccoli and salted bean in oyster sauce.
Stir fried crispy pork belly with prik king curry paste, green beans and kaffir lime leaves.
Lightly battered prawns, tossed with tamarind sauce and fried onion on a bed of steamed vegetables.
Red curry of roasted Peking duck breast with Thai egglant, lychee and basil.
Approx 700g. Fried whole baby barramundi topped with palm sugar and fish sauce.
Approx 700g. Crispy fried barramundi topped with chilli and lime dressing, roasted ground rice, red onion, mint leaves, coriander and lemongrass.
Rice noodles herb soup with pork, Asian vegetables and pork balls.
Blended flathead with spicy curry paste, fish stock and kaffir lime leaves (without coconut milk).
Blended flathead with spicy curry paste, coconut milk and kaffir lime leaves.
Blended prawns, peanut, tamarind, kaffir lime fruit, palm sugar and assum.
Southern green curry of chicken and choko.
Salted Tai Pla spicy curry with grilled fish, cashew nut and vegetables.
Salted tai pla spicy curry with grilled fish, cashew nuts and vegetables.
Blended crab meat with spicy curry paste and coconut milk.
Deep fried chicken served with seasoned rice and nam jim.
Southern style five spiced chicken with aromatic yellow rice with sweet chilli sauce.
Shrimp paste fried rice accompanied with caramelized pork belly, shredded green mango (seasonal), red onion, chilli, shredded omelette and fried dried shrimp.
Stir fried chilli and basil (chicken or pork) with steamed rice.
Rice noodles in pink bean curd broth with mixed seafood, water spinach and crispy wonton sheet.
Indian mackerel fried rice with chilli shrimp paste and steamed vegetables.
Thin rice noodle stir fried with lime juice, tamarind, ground peanuts, tofu and bean sprouts.
Flat rice noodle stir fried with sweet soy sauce, egg and vegetables.
Thai fried rice, egg, Chinese broccoli, onion and shallot.
Gravy sauce with Chinese broccoli, salted soybean on a bed of stir fried rice noodle.
Salad of Indian mackerel, vermicelli noodles with chilli and lime dressing.
Premium crab meat fried rice with onion and shallot.
Stir fried Peking duck breast with egg noodles and Asian vegetables.
Tamarind shrimp paste relish with pork served with steamed vegetables.
Spicy shrimp paste with cha-om omelette.
Spicy shrimp paste with prawns, served with fried eggplant.
Shredded green mango with roasted coconut, grilled shrimp paste, red onion, chilli and palm sugar.
Green papaya pounded in the mortar and pestle with garlic, bird's eye chilli, peanut, bean, lime juice, dried shrimp, palm sugar and tomato.
Phuket chilli paste with roasted crispy school prawns, accompanied with steamed vegetables.
Sauteed shrimp paste with caramelized pork belly and salted duck egg served with steamed vegetables.
Spicy shrimp paste with fried Indian mackerel and steamed vegetables.
Green mango (seasonal) salad of soft shell crab with palm sugar dressing.
Salad of crispy fish with lemongrass, green mango (seasonal) and cashew nut.
Grilled eggplant with prawns, calamari and soft boiled egg with chilli and lime dressing.
BBQ wagyu beef with chilli and lime dressing, red onion, mint leaf base on mixed salad leaves.
Approx 700g. Deep fried whole snapper accompanied with green mango salad (seasonal).
With pandan custard.
Delivery is $0.00 away
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