Noi Thai Cuisine Menu

Golden-fried shrimp cakes served with plum sauce and cilantro aioli.

Crispy taro rolls with lemongrass, red chili and plum sauce.

Crispy fried chicken thigh with frizzled kaffir lime leaves and lemongrass crumble.

Pla Goong with lemongrass, shallots, kaffir lime leaves, mint, fresh chili, and lime zest, wrapped in bamboo leaves.

Grilled prawn skewers with salted egg chili dip, lime and butter lettuce.

Crisp chicken confit over dressed greens with crispy shallot and roasted pistachios.

Charred, crispy-fried eggplant over Thai herb dip with pickled vegetables.

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.

Crispy-skin sea bass with a lemongrass, cucumber, tomato and cashew salad

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

Spicy and sour soup is served simmering with tiger prawns, straw mushroom caps, lemongrass, galangal roots, spring onions, red onions, kaffir lime leaves and cilantro.

Poached sea bass in a tamarind-ginger broth with spring onion and celery.

Coconut panna cotta with caramelized pineapple, coconut flakes and pistachios.