Dusit Menu

A warm salad of barbecued beef accompanied by “Nam Jim” sauce. The name “Tiger Cry” is attributed to the small bird’s eye chillies in the sauce that are hot enough to bring tears to the tiger’s eyes

(N) Pok Pok is named because of the sound it makes…Green papaya salad is a spicy salad made from shredded unripe papaya with fresh chilli, lime, cherry tomatoes, savoury fish sauce, peanuts and sweetness added by palm sugar

(W) Yam: literally means to mix. A warm salad of duck accompanied by fresh mango, peanuts, tomatoes, celery and spicy Thai dressing

Char-grilled king prawns with lemon grass, served with garlic, chilli and lime dip

Simple but delicious char-grilled king prawns with king scallops, served with garlic, chilli and lime dip

(W) Char-grilled king scallops tossed in garlic and pepper

(W) This is most well known as Chinese dumpling. Wonton parcels filled with ground pork and prawns

(W), (N) A salad of sea bass combined with fresh mango, lime, ginger and cashew nuts, tossed in an exotic sweet tamarind dressing

(W), (N) Famous Thai fish cakes, made with fresh haddock and prawns, flavoured with kaffir lime leaves, long yard beans and red chilli paste. Served with home made sweet chilli sauce, cucumber and crushed peanuts

Chicken breast marinated with Asian spices, skewered on bamboo sticks and cooked slowly over the charcoals. Served with peanut sauce and cucumber relish

(W) Char-grilled duck, flirting with fresh mango, cashew nuts and red onion, dressed with sweet chilli sauce

(W) Marinated duck spring rolls served with hoisin sauce

(W) Thai style vegetable spring rolls filled with Cellophane noodles, also known as Chinese vermicelli or bean thread noodle

(W), (N) A classic Thai snack of sweet potato fritters, served with sweet chilli dip and peanut

(N) Marinated tofu and mushroom in curried coconut cream, served with peanut sauce and cucumber relish

(W), (N) Crispy Triangle filo parcels filled with a mixture of shredded coconut and salted radish, served with sweet cucumber relish

A refreshing soup with coconut cream, flavoured with lemon grass, galangal, kaffir lime leaves, mushroom and a garden of herbs for a zesty flavour

(W) This spicy Southern Thai chicken dish is meat made into a dry curry known as Kua Kling – all the meat soaks up the flavours of the curry sauce, spices and kaffir lime leaves

(W) Slow cooked lamb shank stir-fried with Thai holy basil, garlic and chilli

(W) Sirloin steak sliced and sautéed in red curry with French beans, chilli and kaffir lime leaves

(W), (N) Delicious roast duck on a bed of steamed vegetables dressed with a light soy sauce and cashew nuts

(W) This is a Singaporean seafood dish popular in Thailand and Malaysia. Stir-fried soft shell crab in a rich, sweet and savoury chilli-based sauce

(W) A classic southern Thai dish of monkfish lightly coated in creamy turmeric and coconut sauce, with lemongrass and chili, topped with crunchy fried onions

Pattaya’s best local food! A hint of fiery spices in our Thai soufflé coated in coconut cream, with multiple layers and succulent chunks of monkfish. Flavoured with kaffir lime leaves

The name says it all – the famous Thai green curry. This curry is not necessarily sweeter than other curries

This is a type of Thai curry that is generally richer than other Thai curries, flavoured with kaffir lime leaves

(N) This is a rich, relatively mild Thai–Muslim curry with nuts. With:

(N), (W) Succulent marinated 8oz sirloin steak, chargrilled and served in a magical red curry sauce

(N), (W) Bangkok’s most popular stir-fried dish, with cashew nuts, Nam Prig Pao (chilli jam) and roasted chilli.

(W) Quick and healthy stir-fried dish with juliennes of fresh ginger.

(W) It was the Chinese who originally created sweet and sour cooking, but the Thais also do it well. This version has a fresh and cleaner flavour – crispy chicken topped with lime sauce

(N), (W) Our house special grilled marinated chicken topped with red onion, cashew nuts, mango and chilli dressing

(W), (N) A Chinese influenced stir-fry with cashew nuts, assorted vegetables, soya bean and home made sweet plum sauce.

(W) A well known stir fried dish with garlic and black pepper sauce. With:

Grilled sirloin steak, sliced and served with sweet soy sauce and toasted sesame

(W) Our house special seafood dish with sweet, spicy and sour sauce on top

(W), (N) An aromatic stir-fry of seabass fillet with cashew nuts, roasted chilli, chilli jam and a splash of Shaohsing (Chinese rice wine)

(W) A great delicacy! Stir-fry of seafood with a cloud of fresh herbs, Nam Prig Pao (chilli jam) and a dash of fresh lime juice

(W) Crispy seabass in thick red curry sauce with a touch of spice and a kaffir lime flavouring

Crispy tofu topped with chilli, garlic and lime sauce

Stir-fried mixed vegetables with sweet plum sauce and cashew nuts

(W) Button mushrooms stir-fried with crushed garlic, chilli and holy basil

(N) Tofu steak topped with home made satay sauce and toasted sesame

Seared assorted vegetables tossed in green curry and sweet basil

(W) Stir fried mixed vegetables with oyster sauce

Steamed fragrant Thai rice, flavoured with coconut milk

Egg fried rice

(W)Fried Thai fragrant rice with roasted chilli dressing

Delicious steamed glutinous, sticky Thai rice, most widely used in the Northeast Thai Isan region

(W)Roti is traditional Indian bread, normally eaten with curries

House special fries flavoured with Thai Tom Yum seasoning

House special fries flavoured with Thai Tom Yum seasoning

(W) Stir-fried egg noodle with bean sprouts

(W) Thai prawn crackers

(N) This is one of the most famous Thai noodle dishes in the world, with sweet tamarind dressing, egg, roughly chopped peanuts and roast chilli powder