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Ayuthaya Pompano
Deboned, lightly breaded and deep-fried Pompano fish, cooked with Ayuthaya sauce that is sweet, sour, and spicy chilli paste.
Pad Ped Talay
The combination seafoods such as mussels, calamari, jumbo shrimps, large scallops; stir fried with red curry creamy sauce. In the end, served with half shell coconut.
Sea Bass with Ginger Sauce
Steamed Chillian sea bass with ginger and shitake mushroom sauce
Sea Bass with Lemon Grass
Steamed fresh sea bass with lemon grass sour and spicy sauce
Yellow Soft Shell Crab
Deep-fried blue soft shell crab sautéed with thick pasty shushie curry and garnished with asparagus