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291 Bexley Road, Bexley, 2207
(Satay Gai) Marinated chicken, served with spicy peanut sauce.
(Tod Mun Pla) Lightly fried fish cakes with green beans and red curry paste, served with sour sauce.
(Muk Tod) Deep-fried calamari served with Thai sweet and sour sauce.
(Popia) Glass noodles and vegetables, deep fried and served with Thai sauce.
(Kico Krop) Pork mince marinated with herbs, wrapped in wonton pastry.
(Peg Gai Tod) Deep-fried chicken wings mixed with Thai herbs.
(Satay Goong) Grilled prawn cutlets topped with peanut sauce.
(Peg Gai Yad Sai) Chicken wings filled with chicken mince, carrot and glass noodles, served with sweet chilli sauce.
(Pu Nim Tod) Battered soft shell crab with homemade sweet chilli sauce.
Marinated minced chicken, prawns, carrot and corn wrapped in spring roll pastry, served with sweet chilli sauce.
(Hoy Shell Nuang) Steamed scallops with chilli and lemongrass dressing.
Prawn cracker served with peanut sauce.
1 x Fish Cakes, 1 x Satay Chicken, 1 x Spring Rolls, 1 x Curry Puffs
(Garri Puff) Mixed vegetables wrapped in puff pastry and deep fried.
(Tao Hoo Tod) Golden-fried tofu with tamarind sauce or sweet and sour sauce and crispy onion.
Steamed mixed vegetables with tofu, topped with peanut sauce.
Lightly spiced sweet corn cakes with sweet and sour sauce.
Massaman curry paste cooked in coconut milk, palm sugar, cashew nut and potato.
(Gang Dang Ped) Duck in red curry paste cooked in coconut milk with pineapple, tomato, bamboo shoot, eggplant, bean and sweet basil.
Red curry paste cooked in coconut milk with green bean, bamboo shoot, eggplant and sweet basil.
(Gang Keaw Wharn) Green curry paste cooked in coconut milk with green bean, bamboo shoot, eggplant and sweet basil.
Yellow curry paste cooked in coconut milk with potato, snowpea and capsicum.
Panang curry paste cooked in coconut milk with green bean and kaffir lime leaves.
Hot and spicy mixed vegetables, in red curry paste and young green pepper.
Pumpkin in red curry with capsicum and basil.
Stir-fried mixed seafood with chilli, vegetables and Thai herbs.
Fish fillet, deep-fried mixed vegetables, and fresh ginger.
Fresh crispy-fried whole barramundi cooked in garlic, pepper and soy sauce.
Fish fillet cooked in fresh chilli and coconut milk.
Deep-fried whole barramundi topped with three flavours sauce.
Steamed fish fillet with chilli, lemon and garlic sauce.
Fish fillet, deep-fried mixed vegetables with basil sauce.
Stir-fried king prawns and glass noodles with ginger and lovage.
Steamed rocking with mixed seafood and vegetable in creamy red curry.
Marinated with coriander, pepper and garlic.
Marinated with coriander and Thai herbs, served with sweet chilli sauce.
Deep fried marinated squid served with sweet and sour sauce.
(Pad Nam Mun Hoy) Stir-fried mixed vegetables in oyster sauce.
Stir-fried with cashew nut, chilli jam and mixed vegetables.
Pumpkin, egg, capsicum and basil.
(Pad Bai Graprow) Hot fresh chillies, bamboo shoots and vegetables.
Fresh ginger stir-fried with onion, capsicum, baby corn, mushrooms and shallots.
(Pad Makhur Yao) Stir-fried with salted soy bean sauce and sweet basil.
Stir-fried prawns with green beans and curry prik khing sauce.
(Pad Prik Sod) Stir-fried sweet chilli, mixed vegetables and onion.
(Pad Preow Wan) Thai-style sweet and sour with pineapples, tomatoes, onion, shallots, cucumber, capsicum and baby corn.
Stir-fried bean sprouts, with sweet chilli and spring onion.
Stir-fried glass noodles with tomato, cabbage, egg, celery, shallot in soy sauce.
Stir-fried soft shell crab with mild curry, coconut milk and celery.
Stir-fried vegetables and peanut sauce.
Chicken breast stir-fried in red curry paste with turmeric, pea and Thai herbs.
Stir-fried fresh garlic and pepper, mixed vegetables.
(Kai Loog Keuy) Eggs with tamarind sauce.
Stir-fried minced chicken, chilli paste with basil, eggplant and bamboo.
Thai fried rice with broccoli, Chinese broccoli and shallots.
Fried rice with pineapples, stir-fried egg, turmeric, curry powder, onion, capsicum and pineapples.
Steamed rice in clear soup with shallots and coriander.
Rice porridge with minced chicken and ginger.
Jasmine rice cooked in coconut milk.
Fried rice with egg and shallots.
Thai-style rice noodles with egg, bean sprouts and peanuts.
Stir-fried flat noodles with Chinese broccoli, egg and black soy sauce.
Soft thick rice noodle with chilli, basil, bamboo shoots and vegetables.
Stir-fried hokkien noodles with mixed vegetables.
Rice noodles stir-fried with chilli jam, mixed vegetables and cashew nuts.
Rice noodle in coconut milk soup with mixed vegetables and chilli paste.
BBQ beef cooked with lemon juice, shallots, cucumber, tomato, onion, chilli and mint.
Marinated grilled pork salad with lemongrass, kaffir lime leaves and chilli.
(Yum Pla Muk) Squid cooked with cucumber, tomato, onion, celery and fresh chilli.
(Yum Woonsen) Minced chicken, prawns and squid with spicy glass noodles, marinated with Thai herbs.
Papaya, carrot, prawns, tomato, lime juice, peanuts and chilli.
(Yum Pu Nim) Crispy soft shell crab with green mango or apple salad, cashew nuts and chilli dressing.
Chicken minced salad with ginger, coriander, peanut, spring onion with Thai dressing.
A Laotian version with fermented fish, this has a strong and distinct flavour.
Steamed king prawns with lemongrass, red onion and Thai herbs in chilli dressing.
(Yum Pet Yaang) Marinated roasted duck with mixed salad and chilli jam dressing.
King prawn soup with lemongrass and fresh mushrooms, lemon juice and coriander.
Hot, sour and spicy soup with chicken.
Chicken in coconut milk, Thai herbs and mushrooms.
Spicy clear soup mixed with seafood, herbs and mushrooms.
Vegetables in spicy sour soup and Thai herbs.
Seafood in hot and sour clear soup with fresh chilli and basil.
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