Hor Mok is prepared with chicken fillet, fish or prawns blended with creamy coconut milk, fresh herbs, grounded peanuts and eggs then laid on a bed of Chinese leaves or sweet basil leaves and steamed to perfection then garnished with fresh coriander leaves to give a delicate and subtle taste.

(Please specify medium or hot).

With fish.

With king prawns.

With chicken.

Thai style sweet and sour - a must for sweet and sour fans. Chicken, crispy fried fish or king prawn in wheat flour batter, cooked with finely shredded ginger roots and spring onions seasoned to taste with tamarind juice, chillies, fish sauce and palm sugar giving a uniquely subtle flavour of sweet and sour very different from Chinese sweet and sour.

With fish.

With king prawns.

With chicken.

Stir fried in a special paste made from chillies, garlic, shallots and shrimp paste seasoned to taste with fish sauce and sweet basil leaves.

(Please specify medium or hot).

With chicken.

With fish.

With king prawn.

Stir fried chicken with shredded ginger roots and spring onions cooked in classic Thai style - highly recommended for those who like the taste of fresh ginger roots.

Breast of chicken marinated in garlic, salt, peppercorn and fresh coriander root paste grilled to order and served with pickled carrots and sweet chilli sauce.

Stir fried chicken with specially made chilli paste and including fresh chillies, lemon grass, galangal, lesser ginger and garlic.

(Please specify hot or extra hot).

With chicken.

A very famous Thai dish of fried crispy noodles with chicken, eggs and pickled garlic seasoned to taste with vinegar, sugar and salt.

With king prawns.

Stir fried minced chicken with garlic, chilli and basil leaves seasoned to taste with fish sauce.