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View a selection of photos from this menu.
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Ayuthaya Pompano |
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Deboned, lightly breaded and deep-fried Pompano fish, cooked with Ayuthaya sauce that is sweet, sour, and spicy chilli paste. |
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Pad Ped Talay |
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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. |
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Sea Bass with Ginger Sauce |
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Steamed Chillian sea bass with ginger and shitake mushroom sauce |
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Sea Bass with Lemon Grass |
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Steamed fresh sea bass with lemon grass sour and spicy sauce |
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Yellow Soft Shell Crab |
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Deep-fried blue soft shell crab sautéed with thick pasty shushie curry and garnished with asparagus |
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