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.
FRESH HANOIAN VEGAN SPRING ROLLS
Raw greens and herbs wrapped in rice noodles, like in Hanoi, sweet vinegar sauce. (Nem Cuõn)
BBQ GLAZED HONEY CHICKEN
Chargrilled marinated chicken thigh,
homemade crepes, fresh herbs,
“Hoisin” sauce.
CRISPY CHICKEN
WINGS
Marinated free-range chicken wings, Lily’s secret “Sriracha” mild sauce. (Peak Gai Tod)
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.
SPICED CHICKED SKEWERS
Barbecued Indonesian-style chicken breast, crushed lemongrass, peanut-chili sauce. (Satay Ayam)
SEARED SCALLOPS
Slightly cooked Andaman scallops, truffle-fermented beans and sesame dressing.
8 pieces.
CARAMELIZED PORK RIBS
Slow-cooked marinated Kurobuta pork, glazed in Kampot pepper caramel. (Suon Kho)
LILY’S GRILLED PORK NECK
Tiger prawns, winged peas, chili-coconut jam, rice crackers.
DIM SUMS
LILY'S PURSE
Shrimp, black truffle flavoured mushrooms and spinach raviolis.
3 pieces.
PORK SHOO MAI
Shrimp & pork egg noodle dumplings.
3 pieces.
CHEUNG FUN
Shrimp, tofu crispy, rice noodle.
4 pieces.
BAO BUNS
BAO #2
Indonesian spice ”Bebek” duck confit, grilled pear “Satay” mayo.
2 pieces.
BAO #3
Hong Kong 5-spices pork belly, omlette, shitake pickles, pork jus mayo.
2 pieces.
BAO #4
Charcoal tiger prawn, shredded cabbage, garlic kimchi relish.
2 pieces.
BAO #5
Thai style stir-fried beef wagyu & holy basil, fried egg, smoked chili mayo.
2 pieces.
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)
CHICKEN COCONUT SOUP
Free range chicken breast in a thick coconut milk, lemongrass, herbs & galangal broth.
(Tom Kha Gai)
SPICY PRAWN & LEMONGRASS SOUP
Thai-style herb and chili broth with lemongrass, tiger prawns, fresh lime - clear or with coconut milk. (Tom Yum Goong)
BOK SHOY, TOFU & PORK RAVIOLI SOUP
Hong Kong style pork “Wonton”, Chinese cabbage and bean curd aromatic broth, dark soy-chili sauce.
WAGYU BEEF CURRY
Indonesian style slow cooked australian
beef spiced curry & coconut, “Roti” flat bread. (Daging Sapi Rendang)
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.
CRISPY WHOLE SEABASS
Indonesia style deboned and deep-fried seabass, tamarind-kaffir sauce.
TOMAWAWK
Grilled Australian black Angus 270-day grain fed beef. (Nua Yang)
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)
SEAFOOD "DRUNKEN" NOODLES
Wok fried calamari, tiger prawns and mussels, rice noodles, fresh Thai peppercorn. (Phad Kee Mao)
SOUTHERN CRAB FRIED RICE
Surat Thani style stir-fried rice, hill tribe organic duck eggs, herbs.
(Khao Pad Puu)
PRAWN NOODLES
Sauteed Chantaburi noodles, tiger prawns, bean sprouts, eggs, peanuts.
Yes, it’s a Pad Thai.
DESSERTS
COCONUT TIRAMISU
Mascarpone cream, lady finger, Rachaburi coconut, sweet egg floss.
