FIDDLEHEAD FERNS FROM NORTHERN THAILAND

AMUSE BOUCHE

TEXTURES OF PANDAN

LIFECYCLE OF A COCONUT

COMPLIMENTARY DESSERT

PANAENG CURRY OF WAGYU BEEF WITH PEANUTS, SHALLOTS AND THAI BASIL

MUSLIM CURRY OF OXTAIL

GREEN MANGO SALAD

CRAB WAFERS

MASSAMAN CURRY OF LAMB

THAI VEGETABLE AND FRUIT SALAD

STEAMED RED CURRY OF SCALLOPS

PORK AND LOBSTER WITH SHREDDED GINGER AND THAI CITRON

HOT AND SOUR SOUP OF RIVER PRAWN AND TERMITE MUSHROOMS

ROSE APPLE SLICES

MANGO MARGARITA

FROZEN MARGARITA

STIR-FRIED CURED PORK WITH TOMATO AND FIDDLEHEAD FERNS

TWO TYPES OF RICE

EGG NETS WITH PRAWNS, WILD ALMONDS AND KAFFIR LIME

SCALLOP SALAD WITH COCONUT AND LEMONGRASS

SMOKED FISH CURRY

DESSERT PLATTER

C3 MARTINI

TOM YUMTINI

PETIT FOURS