BKK THAI KITCHEN Menu

2 pieces. Vegetables and tofu wrapped in rice paper, served with peanut sauce.

Deep-fried tofu served with plum sauce topped with crushed peanut.

Cream cheese and avocado wrapped in wonton skin, deep-fried, served with plum sauce.

Crispy puffs stuffed with chicken, curry potatoes served with cucumber chutney.

6 pieces. Steamed dumpling stuffed with chicken, vegetables deep-fried with garlic.

Marinated chicken breast in a mixture of herb, spices and coconut milk.

Thai classic crispy noodles with shrimp and tofu in sweet and sour sauce.

Spicy. Stuffed with minced pork and Thai herb.

Panko bread butterfly shrimp, deep-fried, served with plum sauce.

Crispy tortilla stuffed with avocado, fish cake.

Ring of calamari lightly battered, deep-fried; served with garlic plum sauce.

Fish cake. Spicy Thai fish cake served with cucumber chutney and crushed peanut.

A combination of most popular appetizers. Thai spring roll, cream cheese wonton, chicken satay, butterfly shrimp.

A classic Thai hot and sour soup with mushroom, lemongrass, galangal, kaffir lime leaves.

A traditional coconut milk soup with mushroom, lemongrass, galangal, kaffir lime leaves.

A traditional coconut milk soup with mushroom, lemongrass, galangal, kaffir lime leaves.

Mixed vegetables and tofu in clear broth.

Mixed vegetables and tofu in clear broth.

Wonton stuffed with chicken in clear broth with baby bok choy.

Wonton stuffed with chicken in clear broth with baby bok choy.

A combination of seafood with lemongrass, ginger, onion, mushroom, basil in spicy clear broth.

A combination of seafood with lemongrass, ginger, onion, mushroom, basil in spicy clear broth.

Green papaya salad. Shredded green papaya, carrot with tomatoes, green bean and peanuts with spicy lime sauce.

Shredded green apple, carrot, tomatoes, red onion tossed in lime dressing topped with cashew nut.

Minced chicken tossed with lime dressing, rice powder, onions, cilantro, fresh mint leaves.

Yum nuah yang. Grilled-marinated beef with green salad in spicy lime dressing.

Grilled salmon with green salad, red onion, cashew nuts in lime dressing.

Yum talay. A combination of seafood tossed with lime dressing and topped with cashew nuts.

Broccoli and carrot stir-fried with garlic and oyster sauce.

Cashew nut, water chestnut, onion, scallion, bell pepper and carrot.

Eggplant tossed with basil, onion, bell pepper and carrot.

Steamed spinach, broccoli, carrot with, crushed garlic and black pepper sauce.

Fresh ginger, onion, scallion, black mushroom, carrot in black bean sauce.

Pad prik khing. With carrot and onion in garlic chili paste.

Bamboo shoot, basil, bell pepper, young peppercorn, kra-chai, stir-fried with red curry paste.

Steamed spinach, broccoli, carrot topped with peanut sauce.

Seasonal vegetables sauteed with special house sauce.

Sauteed spinach and shitake mushroom and garlic in light soy sauce.

Baby bok choy stir-fried with ginger in light soy sauce.

Cucumber, tomato, onion, bell pepper, pineapple, carrot in sweet and sour sauce.

Spicy green curry paste in coconut milk with bamboo shoot, green bean, bell pepper, eggplant, carrot, zucchini, basil.

Thai yellow curry in coconut milk with potatoes, onions, carrots.

Panang chili paste in coconut milk with bell pepper, green bean, zucchini, carrots.

Jungle curry. Spicy red curry paste with bamboo shoot, basil, baby corn, green bean, young peppercorn, zucchini, carrot, kra-chai strip, bell pepper (no coconut milk).

Spicy. Thick flat rice noodles with garlic, onion, bell pepper, carrot and basil.

Thick flat rice noodles stir-fried with egg, broccoli, carrot.

Thick rice noodles with egg, carrot, beansprout, scallion and crushed peanuts.

Crystal noodles with egg, carrot, cabbage, black mushroom, beansprout, scallion.

Egg noodles in spicy curry broth topped with crunchy noodles.

Flat rice noodles with broccoli and carrot in black bean gravy.

Thin rice noodles with bean sprout, scallion and crush peanuts in hot & sour soup.

With egg, onions, tomatoes, scallions.

With egg, garlic, chili, red bell pepper, carrot, zucchini and fresh basil.

With egg and curry powder, pineapple and cashew nuts.

Green mussels steamed with Thai herbs in spicy garlic wine broth.

Mussaman curry paste in coconut milk with potatoes, onion, carrot, peanut.

Charbroiled baby back ribs marinated in white wine, herbs and spices.

Grilled marinated top sirloin, served with spicy Thai sauce.

Grilled salmon filet topped with panang curry sauce.

Mixed seafood sauteed in chili paste with onions, carrot, bell pepper, zuchinni and basil.

Steamed assorted seafood and vegetables served with spicy lime sauce and plum sauce.

3 flavored fish. Fish filet lightly batter, deep-fried and tossed with 3 flavor sauce.

Duck curry. Roasted duck with pineapple, tomatoes, basil in creamy red curry sauce.

Fried banana with coconut ice-cream.

Dairy Free.