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195, Thomas st, Dandenong, 3175
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Vegetable, mushroom and glass noodle wrapped in spring roll pastry served with sweet chilli sauce.
Marinated chicken mince with glass noodle and mushroom served with sweet chilli sauce.
Puff pastry filled with minced chicken, onion, potato and curry powder served with yoghurt.
Spicy Thai fish cake served with sweet chilli sauce.
Marinated prawn wrapped in spring roll pastry served with chilli sauce.
Prawns coated in bread crumb served with sweet chilli sauce.
Grilled chicken skewers marinated with coconut milk and curry powder served with peanut sauce.
Marinated soft shell crab served with chef special sauce.
Marinated squid served with chef special sauce.
Combination of prawn spring roll, vegetable spring roll, chicken curry puff, fish cake and chicken satay.
Thai red curry with pumpkin, bamboo strip, green bean, capsicum, green chilli and basil leaves
Thai green curry with bamboo strip, carrot, zucchini, green bean, capsicum, green chilli and basil leaves.
Chicken slices or slow cooked beef with potato, carrot, onion, tamarind and topped with fried shallot, coriander and spring onion.
Lamb tender in coconut cream based curry with pumpkin, bamboo strip, onion, crushed peanuts and lime leaves.
Roasted duck cooked in red curry with pineapple, lychee, capsicum, green bean, basil leaves and green chilli.
Basil leaves, chilli and garlic stir fried with green beans, capsicums, onion, carrot and garlic.
Lightly battered squid, fish and prawn stir fried with chilli jam, cashew nuts, carrot and capsicum, broccoli, onion, celery, green chilli and spring onion.
Stir fired pineapple, zucchini, capsicum, onion, spring onion and tomato with sweet and sour sauce.
Ginger stir fried with carrot, onion, capsicum, celery, mushroom and spring onion in soya sauce.
Cashew nuts stir fried with chilli jam, carrot, onion, capsicum, broccoli, celery, green chilli and spring onion.
Pepper and garlic stir fried served with salad mix.
Mild tasty stir with carrot, broccoli, green beans, onion, capsicum, baby corn and mushroom in oyster sauce.
Mild dish of fresh vegetables stir fried with satay sauce.
Roasted duck stir fried with basil leaves, chilli, garlic, capsicums, green bean, onion and carrot.
Thai soup with lemongrass, lime leaves, carrot, broccoli, lemon juice, chilli jam, mushroom, coriander and spring onion.
Coconut based soup seasoned with lemongrass, mushroom, carrot, broccoli, chilli jam, lime leaves, coriander and spring onion.
Steamed fish fillet with Thai herb, lemon juice, garlic and chilli dressing
topped with coriander, spring onion and celery leaves.
Deep fried fish fillet dressed with special Thai herb sauce served with salad mix.
Steamed fish fillet with ginger and light soy sauce dressing.
Rice noodles, egg, bean shoots, spring onion and peanuts stir fried with traditional Thai sauce.
Rice noodles, egg and seasonal vegetables stir fried with dark soy sauce.
Rice noodles, egg, chilli, chilli jam, vegetables and basil leaves stir fried with soy sauce.
Thai fried rice with egg and vegetables.
Fried rice with turmeric, curry powder, egg, vegetables, cashew nuts and pineapples.
Hot and sour tom yum paste with egg, lime leave, mushroom and vegetables.
Egg noodles with egg, oyster sauce and vegetables.
Northern-Thai dish of minced chicken with coriander, spring onion,
red onion, chilli, lemon juice and roasted ground rice.
Sliced grilled beef mixed with red onion, spring onion, coriander, chilli,
lemon juice and ground roasted rice.
Roasted duck with coriander, spring onion, red onion, chilli, lemon juice
and roasted ground rice.
Prawns with lemongrass, coriander, spring onion, lime leaves, red onion,
chilli jam and chilli.
Mixed of prawns, squids, fishes, scallops with coriander, spring onion,
red onion and chilli.
Serve with Mango ice-cream.
Sticky rice with banana filling in banana leaf served with coconut ice-cream.
Thai style steamed coconut egg custard served with coconut ice-cream.
The aroma and taste of homemade coconut pancakes stuffed with banana and caramel sauce served with vanilla ice-cream.
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