King's Thai Food Menu

Marinated single cut Lamb Rib grilled to medium rare then sprinkled with fried garlic, side with pickled ginger. You can’t ask for anything else.

Vermicelli noodle, Shrimp, carrot, cucumber and spring mixed salad wrapped in rice paper, served with our signature Hoi Sin sauce

Vermicelli noodle, Tofu, carrot, cucumber and spring mixed salad wrapped in rice paper, served with our signature Hoi Sin sauce.

Egg roll for extra crispy bite filled with taste. Stuffed inside with cabbage, celery, carrot, shitake muchroom and seasoned glass noodle served with sweet & sour sauce.

Individually hand wrapped seasoned crab meat and cream cheese with wonton sheet made to order then lightly fried. Tasty by themselves or with our sweet & sour sauce.

Traditionally marinated Beef skewered then grill to perfection. Served with toasted bread like old time, accompany with exquisite peanut sauce recipe and cucumber mélange.

Traditionally marinated Chicken skewered then grill to perfection. Served with toasted bread like old time, accompany with exquisite peanut sauce recipe and cucumber mélange.

Lightly fried tofu served with peanut sweet sauce.

Thai style spicy crispy buffalo wings with taste explosion. Palace favorite!

Chicken and potato traditionally seasoned with curry powder wrapped with wonton skin and crispify until they’re golden served with sweet & sour sauce.

Stripped of fresh Calamari sauté in brown garlic sauce and flavored with Chandonnay wine, topped with Masago. Refreshing your palate like nothing else.

Treasure bags filled with well seasonging of ground chicken and ground shrimp. Deep fried until they turn into golden crispy bags.

Shrimp in Lemongrass based broth infused with kaffir lime leaves. Colored the taste with fresh Thai chili, lime juice and chili oil. Sweetness from onion and tomato when enhanced with fresh button mushroom and a finishing touch of scallion and cilantro.

Stuffed ground chicken and shrimp in wonton wrap with bok choy.

Simmering mixed vegetable in clear broth with a finishing touch of scallion, cilantro and garlic flake and you’d never think that a healthy soup can be tasty as well.

The gathering of ocean’s critters boiled just right in spiced herb broth for a culinary adventure. A provoking taste bud flavor is a taste destination to remember.

Fresh cut spring mixed, romaine lettuce, cucumber, cherry tomato, carrot and red cabbage. Topped with boiled egg and drizzle with ivory saseme dressing.

Steamed glass noodle, shrimp and minced chicken cooked in fresh lime juice and chili oil tossed with shallot, and tomato set on top with spring mixed salad.

Grilled beef steak, thin sliced and hand squeezed with spicy dressing, cucumber, bell pepper, cherry tomato, shallot, mint leaves, ground chili, tamarind juice and chili oil.

Stripe shrimp naked, dancing on the grill then tossed in chili lime dressing with finely sliced young lemongrass and perfumed with red chili oil aroma for succulent flavor served with chilled cucumber, mint leaves, tomato and carrot. It’s to die for this elighten senses.

Rings of calamari blanched for a soft textured then tossed in Thai chili lime dressing, tomato, chopped onion, parsley, mint leaves and cilantro on top of bed of spring mixed salad.

Stir-fried egg tossed in chili sweet lime dressing. Sprinkle with fresh cut chili, scallion, cherry tomato, diced onion and cilantro. Light and fun to eat.

A true street food that Thai people would not live without. Byy mixing fresh hand shredded green papaya, dried shrimp, green been, carrot, cherry tomato, roasted peanut, Thai chili and garlic cloves in mortar using pestle as its tool, they produced sounds of “Pok Pok”. It’s a scene to watch! Many chef prepared the dish this way in many streets of Thailand. And the flavor of lime, palm sugar and fish sauce would shrine thru when they eat at spicy level. This iconic salad is as delight as refreshing at the same time.

Famous street food dish with a dominant aroma of holy basil and fresh garlic chili components stir-fried with bell pepper, onion, basil and chopped green bean. It’s a go-to dish whenever you can’t think of what to eat. (Grounded-Meat upon reqeust for Thai style cooking).

A quick stir-fried julienn ginger, scallion, white onion, carrot, celery, garlic, bell pepper and mushroom in an intesive fire.

A company of cashew nut, water chestnut, scallion, white onion, carrot, garlic, bell pepper and roasted chili tossed in fire wok for smokey and spicy nutty flavor.

We stir-fried prik khing curry paste until you can smell it’s aroma, sautéed long green bean and bell pepper then sprinkle with thinly fine chop of kaffir lime leaves. It’s sweet spicy and flavorful.

American broccoli sautéed with light oyster sauce with added garlic. Great with beef but you can have it anyway you like it.

Quick wok of fresh holy basil, eggplant, bell pepper, garlic and fresh cut chili with spicy basil sauce.

Fresh green bean long cut sautéed with garlic in a light brown sauce.

March of army from the garden include broccoli, carrot, button mushroom, bean sprout, green bean, eggplant, baby corn, bamboo shoot and onion sautéed in garlic brown sauce.

Stir-fried with bell pepper, onion, peanut and dried red pepper in Kung Pao spicy

Lightly battered boneless chicken bites deep fried to delicious crisp sautéed in our delightful secret orange sauce sprinkled with saseme seed.

Carnival of fresh and finest selection of seafood sautéed with mouth watering roasted chili basil lemongrass sauce. Sizzling with taste explosion gourmet it’s liek a rock music to your tongue.

A specific shades of chili were hand picked to bring out Jade-like color. Beef cooked in coconut rich broth counter balance with Asian eggplant, green bean, basil, bell papper and kaffir lime leaves, they would take you For a exotic beef journey.

Choice of protein to your desire. This traditional curry is a gem of Thailand, dated back even before we became of Siam. A complexity of types of chili and spices with different herbs mixture were grinding and molding into red chili curry paste to become the heart and foundation of Ruby Curry. With bamboo shoot , basil, bell pepper infused with our red Ruby Curry paste for a savory fiery battle on our tongue.

A mouth watering Panang Curry is a red curry reduction fused with kaffir lime leaves and bell pepper stewed cubes of Pork Loin for a crazy tenderness with intensified panang curry flavor. You will taste the panag curry in every fiber strain of Pork Loin.

A great combination between tangy sweet pineapple and shrimp, floated with bell pepper, cherry tomato and basil for a trip to paradise.

To cook something simple and make it delicious is not easy by any means. Only use of Sen Yai (flat rice noodle), egg and broccoli. Grand Pa used to season with his secret preserved dark soy sauce and stir-fried at the high heat for all his grand children to enjoy the moment.

How to make a bland healthy Mung-Bean noodle amazing? We wok fried with garden goods with a perfect light soy sauce and seasoning. A little bit of burnt aroma from the wok and crispness of vegetables while noodle and egg absorb all natural flavor. For a lack of better word “ Delicious”.

Sautéed using a very high heat wok, stir them around with fiery little chili that big in spicy level, then quickly toss them with white onion, carrot, bell pepper, tomato, mushroom, basil and garlic for a fresh intense flavor that even drunken Joe would acknowledge its flabvors.

Al Dente spaghetti pasta turn into a cousin of our famous Drunken Noodle. Think but soft rounded spaghetti will bring out the nautral flavors of garlic, basil and chili to the fullest. Bringing the best of punchy flavors of the East to be with the West.

Local egg noodle sautéed with mushroom, broccoli, carrot, zucchini, celery, cabbage, onion, baby corn, bean sprout and green onion create many different flavors and textures.

Spicy fried rice with chili, basil, bell pepper and white onion. Topped with fried Kai Dao. Choose your favorite protein.

Rice, Hot Dog, Shrimp, Chicken, Beef, corn, peas, carrot, baby corn stir-fried with tomato paste topped with fried Kai Dao.

Fried Jasmine rice with beef, egg plant, green bean, bell pepper, basil, with green curry paste and topped with fried Kai Dao.

Addicted aromatic yellow curry powder sprinkled while jasmine rice stir-fried with crab, shrimp, chicken, Thai sausage and egg. Add the dynamic of pineapple, rasin, cashew nut and onion will bring tropical vibe to your mouth. Nothing beats the realness of this dish.