Bangkok Kitchen Menu

Combination of spring roll, chicken satay, fish cake, chicken wing, shrimp in a blanket, dumpling, shumaiand tofu triangle.

Chunky mango, cucumber, carrot, red onion on a bed of lettuce, topped with cashew nut.

Stir-fried vermicelli noodles with egg, snow pea, broccoli, carrot, baby corn in a light brown sauce.

Sauteed tomatoes, cucumber, pineapple, onion, bell peppersand scallions in sweet-sour sauce.

Steamed assorted vegetables topped with house teriyaki sauce.