Thai Select by Thanapong Hariratseree

Thai Select: Exotic, Healthy, Delicious Dinning-Thai Style

Is it any wonder then that Thai food is considered so healthy ? What makes Thai food extra special is its intricate balance of spicy, sweet, and sour. Tom Yam Goong is a perfect example of blending tastes and flavors. This is a tasty, fiery soup featuring prawns, mushrooms, lemongrass, and others and may very well be the national In all Thai dishes, there must always be a dish. It is the cultural heritage that contribbalanced harmony of flavors. Whether in a utes to so much variety. rich or fragrant Thai curry, spicy soup, savory salad, or sweet dessert, the compet- Thai cuisine takes a pride of place in its ing and complementing flavors create a natural heritage, practiced as an art and harmonious blend that once tasted will handed down from generation to generation. Thai food not only tastes good but also never be forgotten. looks beautiful, with intricate carvings and Herbs and spices are surely the heart of the creative decorations. To enjoy Thai dining, meal. For it is these ingredients which you don’t actually need to be in Thailand. provide a dazzling array of delicious and But how can you ensure that you get the real exotic tastes that make Thai cuisine so experience ? Simply look for the “Thai distinct. In addition to chili, it’s common to Select” logo from Royal Thai Government. find garlic, lemongrass, basil, mint, and They realize the importance of maintaining others used in Thai cooking. As with all high standards of quality, and have cultures, Thais have used herbs and spices responded with this seal of approval. for centuries as essential remedies and medicines. Thai food has rapidly grown in popularity among casual diners and gourmets alike, earning it a status as one of the world’s most popular cuisines. And while most people think of spice meals laced with chili as the predominant factor in Thai food, this is far from the truth.

What is “Thai Select” ?

Thai Select certifies that not only the food, but also the hospitality and the atmosphere of the restaurant. Chefs must be carefully trained in the preparation of bona fide Thai meals. Receiving this prestigious award isn’t easy; the bar is set high and the guidelines are strict. Still, through training and inspections, high standard Thai Restaurants worldwide have achieved this distinction.

So anywhere in your travels, look for the stamp of approval “Thai Select”. It assures you that delicious Thai cuisine is being served in a pleasant atmosphere, and with a famous Thai smile. It’s not just a meal; it’s a journey into Thai culture. The certification is divided into two categories based on the levels of design and service excellence:

Thai Select Premium indicates a degree of excellence of 5-star or higher. This is given to restaurants with a score of 85 or above. With the premium status, the restaurants suggest traditional Thai decorations and outstanding services. Thai foods offered are authentic and are of premium quality. Overall, these restaurants produce a premier dining experience.

Thai Select indicates a degree of excellence of 3 to 4-stars. This is presented to restaurants with a score between 75 and 84. These restaurants serve fine authentic Thai foods. Overall, these restaurants offer diners a fine dining experience

Contents Explore the exotic flavours of Thai cuisine Medicinal Herbs in Thai Food Thai Select Restaurants in the UK

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Explore the exotic ďŹ&#x201A;avours of Thai cuisine

Although usually considered as a single cuisine, Thai food is better described according to the countryâ&#x20AC;&#x2122;s four main regions: Central, Northern, Northeastern, and Southern. With cultural and ethnic infusions over centuries, regional cuisines have absorbed some Eastern and Western influences while maintaining their own unique flavours and characteristics.

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Phad Thai Goong Sod (Thai Stir-Fried Noodles with Prawn)

Ingredients

100 g. (dried weight) Chandhaburi noodles or small rice noodles 6 medium sized prawns, peeled and deveined ½ cup bean curd, diced 4 tablespoons pickled white radish, finely chopped 3 tablespoons vegetable oil 4 tablespoons roasted peanuts, coarsely ground 4 tablespoons palm sugar syrup 4 tablespoons tamarind concentrate 4 tablespoons fish sauce ½ teaspoon dried red chilli powder 2 eggs 1 cup raw bean sprouts ¼ cup Chinese chives cut into 1 inch pieces Fresh vegetable as side dish

Preparation

1. Soak the noodles until soft. Drain. 2. In a wok, fry the bean curd in little oil until golden brown, then add the pickles white radish. Season with palm sugar syrup, fish sauce, tamarind concentrate and dried red chilli powder. Add prawns and continue to fry until they are cooked. 3. Gently fry the softened noodles, add a little water, then push to the side of the wok. Add beaten eggs, and when they begin to set, quickly scramble them and continue to fry them with bean sprouts and chives. Sprinkle chopped peanuts on top and serve on a plate with fresh vegetables as a side dish.

Tip

The syrup is made from boiling 200 g. of palm sugar and 1 cup of water to the syrupy thicknes.

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Kaeng Keow-wan Kai (Green Chicken Curry)

Ingredients

300 g. chicken, cut into pieces ½ cup carrots, cut into pieces ½ cup eggplants, pieces ½ cup string beans, cut into pieces ¼ cup green curry paste 3 cups coconut milk 2 tablespoons vegetable oil ¼ cup fish sauce 2 teaspoons granulated sugar 3 kaffir lime leaves, shredded 4-5 green and red spur chillies, sliced diagonally ½ cup sweet basil leaves

Preparation

1. Stir-fry the green curry paste with vegetable oil until aromatic. Add the chicken and continue frying until cooked, add sugar and fish sauce, stir in the coconut milk. 2. Put in carrots, young coconut shoot, string beans and eggplants, bring to a boil. 3. Then, chillies, kaffir lime leaves and sweet basil leaves are added last. Remove from heat and serve with steaming rice or Chinese rice-flour vermicelli.

Tip

Pea eggplants can be used as well as round eggplants. Serves: 4 persons -- 03 04 --

Pa-nang Goong (Goong Panang Curry)

Ingredients

8 peeled Thai prawns 3 tablespoons fish sauce 1 tablespoons palm sugar 2 cups coconut milk 2 tablespoons vegetable oil Âź cup panang curry paste Â˝ cup sweet basil leaves 4-5 kaffir lime leaves, shredded 1 each green and red spur chillies, sliced into strips

Preparation

1. Heat the vegetable oil in a wok and fry the prawns until cooked and transfer them into the serving plate. 2. Heat the coconut milk, stir in the curry paste until the coconut cream begins to separate. Add palm sugar and fish sauce until boil. 3. Pour the curry sauce on top of the prawns and garnish with kaffir lime leaves, basil and red chilli.

Tip

As an alternative prawns can be replace with chicken, pork or beef. Serves: 2 persons

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Tom-yum Goong (Hot and Sour Prawn Soup)

Ingredients

10-15 prawns, peeled and deveined 5-6 slices galangal 2-3 sticks lemongrass, cut into pieces 3-4 kaffir lime leaves, shredded 2 Â˝ cups water Âź cup roasted chilli paste 3 tablespoons lime juice 5 bird chillies, crushed 2-3 coriander (leaves only)

Preparation

Put galangal, lemongrass and kaffir lime leaves into water and bring to boil, add prawns. When cooked, season with roasted chilli paste, fish sauce and lime juice. Garnish with chillies and coriander leaves.

Tip

Milk can be added by reducing water by half and put milk instead to produce a thicker soup. Serves: 2 persons

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Kaeng-som Phak Ruam (Hot and sour Mixed Vegetable soup)

Ingredients

10-12 medium sized prawns, peeled and deveined ½ cup prawns, cooked 1 cup white Chinese cabbage, sliced 1 cup white radish, cut into pieces 1 cup cabbage, cut into pieces ½ cup string beans, cut into pieces 1 cup cauliflower, cut into pieces ¼ cup hot and sour curry paste 4 cups stock, vegetable 1/3 cup fish sauce ¾ cup tamarind concentrate 2 tablespoons palm sugar, optional

Preparation

1. Pound the curry paste with the cooked prawns until smooth. Set aside. 2. Bring the stock to boil. Add the mixed sour curry paste and prawns, cooked. When boiled, put in the prawns, followed by white radish and cauliflower. When cooked, add string beans, cabbage and white Chinese cabbage and continue cooking. 3. Season with fish sauce, palm sugar (optional) and tamarind concentrate. Bring to boil, remove from heat and serve. Serves: 4 persons - 06 04 -

Kaeng Mus-sa-man Kai (Chicken Mussaman Curry)

Ingredients

3 chicken thighs ½ cup potatoes, cut into squares 3 tablespoons mussaman curry paste 2 cups coconut milk ¼ cup roasted peanuts 2 bay leaves 3 cardamons 2 tablespoons vegetable oil ¼ cup palm sugar 3-4 tablespoons fish sauce 1 ½ tablespoons tamarind concentrate

Preparation

1. Stir-fry the curry paste until aromatic. Add the chicken and continue to fry until partly cooked. Set aside. 2. Put the partly cooked chicken, potatoes, peanuts into a pot of coconut milk. With medium heat, bring to boil. When the chicken and potatoes are almost cooked, season with sugar, fish sauce and tamarind concentrate. Add bay leaves and cadamons. Simmer until the chicken and potatoes are thoroughly cooked. Remove from heat and serve immediately.

Tip

Beef or pork, cut in chunks, can be used instead of chicken thighs. They should be boiled in coconut milk before adding them to the curry paste to give more delectable taste to the curry. Serves: 3-4 persons 07 --- 04

Som-Tum (Spicy Green Papaya Salad)

Ingredients

1 cup shredded green papaya ½ cup shredded carrots 2 string beans, cut into pieces 5 cherry tomatoes 2 tablespoons dried shrimps 2 tablespoons roasted peanuts, crushed 2-4 bird chillies 4-5 cloves garlic 2 tablespoons palm sugar 2-3 tablespoons fish sauce 1 ½ tablespoons lime juice 1 tablespoon tamarind concentrate ¼ cup cashew nuts

Preparation

1. Pound garlic, chillies, dried shrimps and peanuts, coarsely. Add string beans, also lightly pounded. Season with lime juice, palm sugar, tamarind concentrate and fish sauce. 2. Add the tomatoes, carrots and papaya and lightly mix together. Mix in fried cashew nuts. Dish out and serve with fresh vegetables.

Tip

House crabs or salted land crabs can be used instead of prawns. The amount of sugar should be reduced a little to make a better taste. 08 --- 04

Ka-nom-jeen Nam-ya Hed (Chinese Rice-Flour Vermicelli with Spicy Mushroom Sauce)

Ingredients

6 cups coconut milk 500 g. angle mushrooms, finely chopped 6 tablespoons fish sauce 2 cups red curry paste Chinese rice-flour vermicelli Vegetables such as bean sprouts, string beans, sweet basil leaves and shredded cabbage

Preparation

Mix the curry paste with coconut milk and bring to boil. Then add the angel mushrooms and season with fish sauce and sugar. When boiled, spoon on to a Chinese rice-flour vermicelli and serve with vegetables of your choice.

Tip

Canned tuna or other fish with soft and fluffy fresh can be used instead of mushrooms. Serves: 4 persons

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Pad Ga Phrow Kai (Chicken Stir-Fried with Chillies and Holy Basil)

Ingredients

125 g. chicken fillet, sliced 1 tablespoons chillies, chopped 1 tablespoons garlic, chopped 1 tablespoons sugar 1 tablespoons fish sauce 2 cups Holy basil 1 tablespoons cooking oil Chicken stock or water

Preparation

Deep-fry one cup of holy basil until crispy. Remove and place on a paper towel to drain the excess oil. Heat 1 tablespoons of cooking oil and fry the chopped garlic and chillies until fragrant. Stir in the chicken, turn the heat to high and quickly add sugar and fish sauce. Add the remaining cup of holy basil and stir then add a tablespoon of water or chicken stock and add more if require when it become too dry. Transfer to a serving plate and garnish with the crispy holy basil. Serves: 2 persons

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Kai Phad Med Ma-muang Himmaparnt (Stir-Fried Chicken with Cashew Nuts)

Ingredients

200 g. chicken breast, cut into pieces ¼ cup corn flour 3 cups large dried chillies 2 teaspoons garlic chopped 1 cup onions sliced 1 stalk spring onion 1 ½ cooking oil

Ingredients for sauce

2 teaspoons fish sauce 3 teaspoons sugar ¼ cup tomato sauce 1tablespoons chilli sauce ¼ tablespoons ground pepper To make sauce: Mix all ingredients together

Preparation

Coat the chicken in corn flour. Heat up the oil and fry dry chillies. Add chicken and cashew nuts when cooked transfer it to the bowl. Fry the garlic until slightly brown, add onion and the sauce and stir it until thickened. Turn off the heat and transfer the cooked chicken into it then add spring onion. Serves: 2 persons

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Medicinal Herbs in Thai Food

Herbs, plants and spices used in Thai cooking, not only add flavours and aromas, making this one of the most tasty cuisines, but also have medicinal properties which makes it one of the healthiest.

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Kra-chai (Fingerroot) It dispels gas and can help with digestion and colic. It treats discharges, regulates the bladder and fortifies the heart. It also contains many vitamins such as vitamin A, vitamin B2 and calcium. Fingerroot is added to curries to enhance the aroma and to neutralize the strong odour meat.

Ka-prow (Holy Basil) It dispels gas, and helps relieve stomach pain and colic. It lessens nausea and vomiting beside inducing sweating. Holy Basil contains vitamin A, vitamin C, niacin, phosphorus, iron, calcium and beta-carotene. Holy Basil leaves are often used in curries and many stir-fried dishes. They can be used fresh or crisply fried and eaten as a condiment to the dish.

Ho-ra-pha (Sweet Basil) It helps with digestion and relieves abdominal pain, colic and indigestion. It contains vitamin A, vitamin B2, vitamin C, calcium, iron, fibre, phosphorus and beta-carotene. Sweet Basil leaves are commonly added in both red and green coconut curries as well as some stir-fried dishes. In addition, they are consumed fresh as an accompaniment in many popular North-eastern dishes such as Lab, a spicy and sour minced cooked meat and Nom Tok or spicy and sour grilled meat. They are also eaten as boiled vegetable.

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Kha (Galangal)

It is used to dispel intestinal gas and ease dysentery. Besides relieving the distensions of the abdomen, galangal also helps dispel phlegm. Galangal contains vitamin B1 and B2, calcium, fibre and phosphorus. Galangal is used in various Thai soups such as Tom Yum or spicy hot and sour soup and Tom Kha, a soup similar to Tom Yum but containing coconut milk. Galangal is another ingredient also used in making curry pastes. Ta-krai (Lemongrass)

Lemongrass has many healthy benefits. It helps with digestion, vomiting, lowering blood pressure and dispelling gas and is also used to treat fever, stomach pain, gallstones and other diseases of the urinary tract. It contains vitamin A, calcium, iron, fibre and phosphorus. Lemon grass is used in Tom Yum and various kinds of spicy salad with herbs such as Pla. Lemongrass is another ingredient used in making curry paste. Ma-krood (KaďŹ&#x192;r Lime, Bergamot)

It helps dispel gas and relieves giddiness. Kaffir Lime juice is a remedy for scurvy. Bergamot leaves contain calcium, betacarotene, and vitamin A, B2 and C. Although Kaffir Lime can be used as a whole, only the rind or zest is used in the ingredients of curry pastes. The juice is used in those curries that require extra sourness and aroma, such as Kanom Jeen Nam Prik, a curry served with Chinese rice-flour vermicelli.

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Hom-dang (Shallot)

It dispels gas, helps the bladder, regulates menstrual cycles, and is an effective treatment for the common cold. It not only helps with digestion but also promotes good appetite. Shallot contains selenium, which is a mineral that acts as an agent to enhance the working of enzymes between vitamin A, C and D. Shallots are used in salads, Lab and various Pla and spicy meat dish with lime juice, fish sauce and Thai mint. They are also included in the ingredients for curry pastes. Sometimes finely cut and deep-fried until crisp. Shallots can be sprinkled on food for aromatic purpose.

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Thai Select Restaurants in the UK

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Blue Elephant Chaopraya Eat-Thai Restaurant Mango Tree ORA Restaurant Passion for Thai Cuisine Pad Thai Restaurant Patara Fine Thai Cuisine (Knightsbridge Branch) Patara Fine Thai Cuisine (Oxford Street Branch) Patara Fine Thai Cuisine (Soho Branch) Patara Fine Thai Cuisine (South Kensington Branch) Rumwong SUDA Thai Cafe Restaurant Suk Saran Fine Thai Cuisine Sukho Fine Thai Cuisine Suksan Fine Thai Cuisine Tamnag Thai Thai Pot Thai Square (Minories) Thai Square (Hanover Square) Thai Square (Islington) Thai Square (Mansion House) Thai Square (Putney Bridge) Thai Square (South Kensington) Thai Square (The Strand) Thai Square (Trafalgar Square) Thai Square (Windsor) Thai Square (Covent Garden) Thai Square (Maidenhead) Thai Square (Marlow) Thai Square (Richmond) Thai Square (Sevenoaks) Thai Square (St. Albans) Thai Square (Soho) Thai Square (Wig & Pen)

101 Thai Kitchen Addie's Thai Ba Siam Baipo Thai Restaurant Bangkok Boulevard Bangkok Boulevard Express Blue Orchid Busaba Eat Thai Eat Thai Restaurant Esarn Kheaw Thai Restaurant Janetira Eat Thai Jintana Thai Restaurant Jintana Thai Restaurant Jintana Thai Restaurant Mai Thai Restaurant Nahling Nipa Thai Restaurant Pearl of Samui Thai Restaurant Phetpailin Thai Restaurant Siam Food Gallery (Esher) Siam Food Gallery (Virginia water) Sohpita Thai Cuisine Sucheera Tara Thai Restaurant Taste of Thai Tawana Thai Nakorn Restaurant Thai Rice (Brook Green) Thai Rice (Fulham) Thai Rice (Portobello) Thai Tho Restaurant Thai Upon Thames Restaurant The Thai Terrace Yum Yum 13 --- 19

101 Thai Kitchen

Tum Sua

352 King Street Hammersmith W6 0RX 02087466888, 07971347938 www.101thaikitchen.com sutti101@yahoo.co.uk

A family run restaurant specialist in Thai Isaan and Southern cuisine. Opened in 2004, the restaurant is a popular eating and meeting place for Thai expats and adventurous farangs with extensive authentic food menu and a wide range of home made drinks and ice creams.

Signature Dish

1. Tum Sua 2. Southern Style Spicy Prawn with Sa Tor 3. Crisy Fried Fish Salad Laotian Style

Southern Style Spicy Prawn with Sa Tor

Crisy Fried Fish Salad Laotian Style

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Addie's Thai

121 Earls Court Rd, Kensington & Chelsea, London SW5 9RL 020 7259 2620 www.addiesthai.co.uk

Sizzling King Prawns in Panang Curry

â&#x20AC;&#x153;Eat like a local" Signature Dish at Addie's restaurant - a true taste 1. Sizzling King Prawns experience of Bangkok's unvarnished in Panang Curry heritage and a wide variety of food in 2. Duck Breast Tamarind the cozy Thai ambience. Sauce with Salad 3. Seafood Herbs and Brandy Hot Pot

Duck Breast Tamarind Sauce with Salad

Seafood Herbs and Brandy Hot Pot

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Ba Siam

Duck Spring Roll

Summer Road, Thames Ditton Surrey KT7 0QQ 0208 716 7161 www.ba-siam.com info@ba-siam.com

Our contemporary Thai Restaurant and wine bar is located in the wonderful village of Thames Ditton just a short walk from the famous Hampton Court. Traditional dishes along with modern dishes with a twist! Beers, wines and cocktails served in our wine bar before or after your meal.

Signature Dish

1. Duck Spring Roll 2. Roasted Duck Curry 3. Chicken Massaman Curry

Chicken Massaman Curry

Roasted Duck Curry

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Baipo Thai Restaurant

Starter Baipo Recommends

63 Upper Orwell Street, Ipswich IP4 1HP 0147 321 8402 www.baipo.co.uk

Our priority food must be cooked from the scratch and all the ingredient are very fresh, use a good quality product. The restaurant is spotless follow hygiene and friendly atmosphere.

Signature Dish

1. Starter Baipo Recommends 2. Green Chicken Curry 3. Mee Krob

Green Chicken Curry

Mee Krob

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Bangkok Boulevard

Lost in Boulevard

87 Lavender Hill London SW11 5QL 0207 228 0086 www.bangkokboulevard.com info@bangkokboulevard.com

Sexy little Thai restaurant hit with local clapham crowd. Filled with smokey red an black walls, oversized Buddha-themed canvases, leather banquettes and floorboards as well as spicy exotic aromas, restaurant is a handy hideaway for dates and business dining.

Signature Dish

1. Lost in Boulevard (Lamb Shank Massaman) 2. On the Strip (Sea Bass Red Prig) 3. Noodle King (Pad Thai Koong Yai)

On the Strip

Noodle King

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Bangkok Boulevard Express

Lost in Boulevard

87 Lavender Hill London SW11 5QL 0207 228 0086 www.bangkokboulevard.com info@bangkokboulevard.com

Signature Dish

1. Lost in Boulevard (Lamb Shank Massaman) 2. On the Strip (Sea Bass Red Prig) 3. Noodle King (Pad Thai Koong Yai)

On the Strip

Noodle King

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Yam Ma-Khuer Muang Doi Kham

Kaeng Massaman Kae

Kaeng Pu Bai Cha-Ploo

Blue Elephant

The Boulevard, Imperial Wharf Townmead Road, London SW6 2UB 0207 751 3111 www.blueelephant.com/london/ london@blueelephant.com

Upon walking into Blue Elephant, London, you’ll be whisked, through time, away to Saran Rom; the historical summer palace for the Thai Royal Family. Situated in Imperial Wharf, on the banks of the River Thames, marvel upon the elegant, palatial décor as you dine in an ambience reminiscent of being on the Chao Phraya River in the heart of Bangkok. The menu at Blue Elephant, London is a palette of traditions and novelties, catering to your palate. You can choose from a variety of unique dishes, from the past, present and future of Thailand’s gastronomic culture. Every delicacy we offer is exciting and prepared with the freshest ingredients from Thailand following recipes concocted by our world-renowned star chef, Khun Noroor Somany Steppe. Signature Dish 1. Yam Ma-Khuer Muang Doi Kham 2. Kaeng Massaman Kae 3. Kaeng Pu Bai Cha-Ploo - 26 -

Blue Orchid

Ped Ma-Kham

102-104 Sycamore Road, Amersham Buckinghamshire HP6 5EN 0149 443 2245 www.blueorchidamersham.co.uk info@blueorchidamersham.co.uk

Blue Orchid Thai Restaurant & Lounge Bar in Amershamâ&#x20AC;ŚDusky, Shimmering lights. Reflections of gold, green and red. We have installed some of Thailand's history, culture & beliefs into creating and exquisitely authentic ambience. Our ethos, at the Blue Orchid, is to provide sumptous Thai Cuisine embracing a passion for tradition and excellence. Spice Times Restaurant award best county & best in Amersham by Amersham people.

One & only restaurant in buckinghamshire Acknowledged by Amersham & Wycombe College,Aylesbury College, Amersham & Chiltern Rugby and Football Club, Chesham Rugby Club.

Signature Dish

1. Ped Ma-Kham 2. Panang Curry 3. Goong Yai Sauce Ma Kham

Panang Curry

Goong Yai Sauce Ma Khamy

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Busaba Eat Thai

Mussaman Duck Curry

Busaba Eathai, conceived by Alan Yau, is modern Thai eatery. It is a casual dining venue offering a single course eating experience devised to feed you with minimum fuss. The diverse but simple menu offers a flavoursome selection of Thai salads, noodles, curries and stir-fries. The menu also offers an extensive list of Asian inspired juices and smoothies, a simple yet considered selection of wines, all with enough character to complement the food.

106 – 110 Wardour Street London W1F 0TR 020 7255 8686 22 Store Street London WC1E 7DF 020 7299 7900 8-13 Bird Street, London W1U 1BU 020 7518 8080 35 Panton Street, London SW1Y 4EA 020 7930 0088 319 Old Street, London EC1V 9LE 020 7729 0808 Southern Terrace, Westfield London, Shepherd’s Bush London W12 7GA 020 3249 1919 Bicester Village, Oxfordshire, OX26 6WD 0186 9362 700 44 Floral Street, London WC2E 9DA 020 7759 0088 358 King’s Road, London SW3 5UZ 020 7349 5488 Chestnut Plaza, Westfield Stratford City, London E20 1GL 020 8221 8989 www.busaba.com mail@busaba.com

Signature Dish

1. Thai Calamari 2. Mussaman Duck Curry 3. Sen Chan Pad Thai

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Sen Chan Pad Thai

Thai Calamari

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Pad Thai River King Prawn

Chaopraya Eat-Thai Restaurant 22 St. Christopher's Place London W1U 1NP 0207 486 0777 wwww.eat-thai.net chaopraya@eat-thai.net

Roasted Duck Curry with Thai Fruits

Located right in the heart of London, just a little off Oxford Street at St. Christopherâ&#x20AC;&#x2122;s Place. We at Chaopraya Eat-Thai are passionate about serving top quality Thai food, both authentic recipes and unique dishes created by our head chef. Signature Dish 1. Pad Thai River King Prawn 2. Roasted Duck Curry with Thai Fruits 3. Baked Alaskan King Crab leg

Baked Alaskan King Crab leg

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Eat-Thai Egham

Pan Fried Scallops

67 High Street, Egham Surrey TW20 9EY 0149 453 2888 www.eat-thai.net chaopraya@eat-thai.net

Using only the most authentic ingredients and many traditional recipes from the Royal kitchen, Egham Eat-Thai ensures you that you are being served with best authentic Thai cuisine around. At Egham Eat-Thai, the ingredients are served throughout including many which are flown in directly from Thailand. Our menu offer to our guests is an accurate reflection of the finniest and genuine Thai dishes and cooking.

Signature Dish

1. Pan Fried Scallops 2. Tom Yum Goong 3. Mussaman Curry Lamb

Tom Yum Goong

Mussaman Curry Lamb

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Esarn Kheaw Thai Restaurant

Papaya Salad and Sticky Rice

314 Uxbridge Road, Shepherd's Bush London W12 7LJ 0208 743 8930 www.esarnkheaw.com info@esarnkheaw.com

Esarn Kheaw Thai Restaurant is the first North Eastern style Thai Restaurant opened in London. We opened in 1992 and have been a family run business ever since. Mixing a modern take on customer service and authentic home made recipes, we strive to keep our family business traditional, authentic and friendly.

Signature Dish

1. Papaya Salad and Sticky Rice 2. Grilled Poussin 3. Duck North East Style

Grilled Poussin

Duck North East Style

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Janetira Eat Thai

Janetira's Calamari

28 Brewer Street London W1F 0SR 0207 4343 777 www.janetira.co.uk

The name of the restaurant is named by a great father who very much love his daughter. Janetira is a Thai name and it has a beautiful meaning. In Thai language, Jane means specialist. Or this could be meant the taste of each dish is distinguish and super delicious “just like you eat in Thailand”. Besides, the restaurant owner, he named the restaurant’s name after his dearest beloved daughter.

Signature Dish

1. Janetira's Calamari 2. Pad Thai 3. Massaman Lamb Shank

Pad Thai

Massaman Lamb Shank

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