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Fried spring rolls with vegetables, stuffed with carrot, glass noodles, celery, mushroom and cabbage. Served with a homemade Thai sweet and sour sauce.

Flautas stuffed with prawn and pork with homemade sweet and sour plum sauce

Tofu sautéed with garlic and chili and scallions with homemade soy sauce.

Croquettes filled with curry and veg

Green papaya salad, cooked with garlic, chili, carrots, peanuts, tomatoes, and shrimp.

Prawn salad with spicy and sour flavor. It consists of lime leaves, green apple, lemonglass, mint and chili paste.

Curry cooked with coconut milk, roasted peanuts, potatoes, bay leaves, cinnamon, palm sugar, and tamarind sauce.

Seafood stir-fried with yellow curry powder, egg, celery, onion and chili paste.

Stir-fried chicken with cashew nuts, fresh vegetables, oyster sauce and soy sauce.

Rice noodles sautéed with chicken, egg and served with spicy sauce

Glass noodles with prawns, bacon, ginger and soy sauce.

Duck breast at low temperature for three hours at 60º served with chef Pí's sauce

Beef entrecote cooked at low temperature for four hours at 60º. Served with nam jim jaew sauce (tamarind sauce with rice powder and hot pepper, and with cilantro and red onion)