Noi Thai Cuisine Menu

Shape the prepared shrimp mixture into round balls and deep-fry until golden brown. Skewer each shrimp cake and serve with plum sauce and cilantro mayonnaise.

Deep-fry the prepared taro rolls until golden brown. Garnish with finely sliced lemongrass and red chili and serve with plum sauce.

Coat the marinated chicken thighs with cornstarch and deep-fry until golden brown. Finish with crispy kaffir lime leaves and crispy shredded lemongrass

Blanch the shrimp until about 70% cooked, then toss with Pla Goong dressing, lemongrass, shallot, kaffir lime leaf, mint and fresh chili. Wrap in two bamboo leaves and secure with a skewer. At the table, the server removes the skewer so the leaves open to reveal the Pla Goong

Skewer whole peeled shrimp and grill until cooked. Serve with the prepared salted-egg chili dip, lime and butterhead lettuce.

Coat the prepared chicken confit with crispy-fry flour and deep-fry until golden brown. Toss salad greens with dressing, shallot, lime and ginger, then finish with crispy shallots and roasted pistachios.

Char the eggplant over high heat until the skin is blackened, then chill, peel and flatten gently. Coat with flour and breadcrumbs and deep-fry until crisp. Serve over Thai Herb Dip with pickled vegetables and cilantro

Coat the prawns with cornstarch and deep-fry until just cooked. Sauté garlic, chili, onion and basil, then add chili paste sauce and half-and-half. Spoon the finished sauce over the fried prawns and garnish with basil and red chili.

Coat the prawns with cornstarch and deep-fry until just cooked. Sauté shallots, add tamarind sauce and crispy chicken sauce, then add cashews, crispy shallots and fried chili. Toss the fried prawns in the sauce and finish with crispy shallots and cilantro.

Pan-sear the sea bass in a hot pan until the skin is crisp, then finish in the oven for about 5 minutes. Serve with shallot, lemongrass, chili, cucumber, tomato and cashews tossed in dressing, and garnish with mint

Pork belly braised in five-spice sauce with pepper, cilantro, garlic, palm sugar, soy sauce, black soy sauce, oyster sauce and salt, served with salted egg.

Short rib slow-cooked for six hours with Panang curry paste, then cooked with kaffir lime leaves, coconut milk, palm sugar, salt and basil.

White shrimp in a coconut-milk broth cooked with red onion, cilantro, fish sauce, shrimp paste, palm sugar and black pepper, served with heart of coconut.

Chicken confit with both fried and soft egg noodles in Khao Soi curry sauce made with yellow curry powder, coconut milk, red curry paste and Nam Ya sauce. Served with lime, shallots and pickled mustard

Heat the prepared Gaeng Kua curry. Stir-fry the mushrooms over high heat with finely chopped kaffir lime leaf until tender and fragrant, then arrange them in the curry. Finish with coconut cream and kaffir lime leaf oil

Lightly oil and grill the king oyster mushrooms until cooked. Stir-fry rice with garlic, Chinese cooking wine, mushrooms, the prepared herb chili mixture and fried-rice sauce, then finish with crispy garlic. Top with the grilled mushrooms, cilantro and seasoned crispy garlic.

Stir-fry rice with garlic, Chinese cooking wine, the prepared herb chili mixture and fried-rice sauce, then finish with crispy garlic. Top with pan-seared sea bass, cilantro and seasoned crispy garlic.

Hor Mok curry custard with coconut cream and ka

Black tiger prawn with Tom Yum bisque. The Tom Yum broth is cooked with lemongrass, kaffir lime leaves, red onion, galangal, cilantro, lime juice, fish sauce, chili paste and fresh Thai chilies, then mixed with lobster bisque.

Sea bass poached with tamarind soup; the broth is cooked with ginger, red onion, cilantro, lime juice, tamarind sauce, fish sauce, palm sugar and black pepper, served with sliced ginger, spring onion and celery.

Pineapple compote prepared with sugar, served with coconut panna cotta made with coconut cream and sugar, coconut flakes and pistachio.