FINGER FOOD
CRISPY SPRING ROOLS
Dry-fried rice noodle wrapped pork & vegetables, Saigon-style, sweet vinegar sauce. (Cha Gio)
LILY'S PORK DUMPLING
Minced Kurobuta pork filled egg noodle raviolis, seared to a crisp, “Hoisin” dark beans-spice sauce.
STARTERS
PRAWN & POMELO SALAD
Tiger prawns, fresh pomelo chunks, herbs, Ratchaburi coconut dressing. (Yum Som-O)
LILY'S CRYING TIGER
Grilled marinated Khao Yai hanger beef, homemade “Jim Jaew” savory-spicy sauce.
(Sua Rong Hai)
POACHED SEABASS
Northern style “Laab” spice rubbed seabass filet wrapped in banana leaf.
DIM SUMS
LILY'S PURSE
Shrimp, black truffle flavoured mushrooms and spinach raviolis.
3 pieces.
BAO BUNS
FROM THE WOK
STIR FRIED BEEF
New Zealand beef tenderloin, spring onion, capsicum, basil, oyster sauce.
SEAFOOD RED CURRY
Tiger prawns, squid, sea bass, coconut meat, Thai basil. Served in a coconut shell. (Amok Talay)
SOUPS & CURRIES
NORTHERN CHICKEN NOODLE CURRY
Chiang Mai style dry-aged free-rangechicken, coconut curry, egg noodles, pickled cabbage, lime, chili paste.
(Khao Soi Gai)
PRAWN GREEN CURRY
Tiger prawns in a spicy bitter eggplant green curry by Chef Korn, “Roti” flatbread.
(Kaeng Kiew Wan Goong)
CONFIT DUCK CURRY
Slow cooked duck leg, mild coconut milk red curry, seasonal tropical fruits.
(Kaeng Ped)
SHARING DISHES
Barbecued marinated free range chicken (half/whole).
(Gai Yang)
NORTHERN GRILLED CHICKEN
STEAMED SPICY SEABASS
Steamed deboned whole seabass, herbs, lime, garlic, pomelo-chili dressing.
NOODLES & RICE
Kurobuta pork, holy basil, garlic, mixed with rice.
(Khao Phad Krapao Moo)
BASIL PORK
FRIED RICE
CHINESE STIR FIRED NOODLES
Hong Kong style noodles, vegetable, soy-sesame dressing. (Chow Mien)
DESSERTS
COCONUT TIRAMISU
Mascarpone cream, lady finger, Rachaburi coconut, sweet egg floss.
