RICE Jasmine rice stir
fried with shrimp,
tomato, raisins and
RICE Jasmine rice stir
fried with salmon,
egg, peas, carrots,
OR BROWN RICE
THAI PLUM SAUCE
OR MOCK MEAT
SHRIMP (for 3
SCALLOP (for 3
GOLDEN NEST (crispy noodle)
DOWNTOWN CHEF'S SPECIALTIES
LEMON GRASS CHICKEN Our chef chooses Lemon Grass as the main ingredient in marinates to
create a well balance aroma and unique texture for this chef's specialty. We
wrapped chicken breasts around Lemon Grass canes grilled to perfection.
Accompanied with a refreshing cucumber salad.
CHICKEN ON FIRE Flame grilled chicken, with sweet plum sauce and coconut rice, served on
a sizzling plate.
CRYSTAL SEAFOOD Treasures of the sea! Succulent scallops, shrimp, squid, and mussels with
silver noodles steamed and tossed in fresh ginger sauce, then placed on a
layer of carrots and cabbage. This chef's specialty is then baked and
served on a steamy clay pot. An aphrodistiac chef's specialty that will make
you want more!
CRYING TIGER Taste the tale of crying tiger and know why the tiger is crying got this
chef's specialty! Charcoal-broiled marinated prime-cut steak, lightly
seasoned, accompanied with fresh greens and a spicy lime dipping sauce.
EMERALD SCALLOPS A classic style green curry dish with steamed rice vermicelli. This chef's
specialty uses the finest of ingredients: Succulent scallops pan-seared
with bell peppers and eggplant, tossed in emerald green-curry paste.
Accompanied with steamed rice vermicelli and generously drizzled with
green-curry and Thai puree. A delightly dish with a zing!
ROASTED HALF-DUCK CURRY The classic curry dish from Thailand. The chef slowly roasted the duck
with five spices, then stewed in a delectable red curry sauce with fresh
pineapple, grape tomato, bell peppers and basil. The bountiful ingredients
of this chef's specialty symbolize prosperity and good fortune.
JUMBO SHRIMP GARLIC Mixed seafood and vegetables served in the flaming magic paper pot with
suki yaki sauce, and jasmine white rice or brown rice.
SUKI YAKI MIXER Mixed Seafood and vegetables served in the flaming magic paper pot with
suki yaki sauce, and jasmine white tice or brown rice.
SEA BASS IN WHITE WINE Steamed Sea Bass in a low-sodium soy sauce and white wine sauce with
fresh ginger and scallions, on a bed of baby bok choy, served with your
choice of jasmine white rice or brown rice.
SEA BASS IN PESTO-LIME SAUCE Steamed Sea Bass steak on fresh baby spinach, generously drizzled with
sizzling Thai pesto-lime sauce, served with coconut rice.
CATFISH FILET TROPICANA Pan-seared catfish filet on a hot plate with sweet and sour tropical sauce,
sweet bell pepper, zucchini, pineapple, Served with your choice of jasmine white rice or brown rice.
ALL SEASON CATFISH FILET Lightly pan-fried catfish filet with fresh green mango salsa in lime
dressing, served with coconut rice.
PANANG SALMON The highlight of this chef's specialty is the zesty aromas of panang curry
and kaffir lime leaves. The wonderful texture of Salmon steak stewed in a
delightful panang curry sauce with bell peppers, broccoli, and carrots.
Sprinkled with crispy lime leaves.
MENU DISCLAIMER Menu items and prices are subject to change.