Nana Menu

"A fusion of crispy southern style fried chicken with northeastern thai flavours of fresh mint, shallots, toasted rice, corainder, citrus and chili."

"Vietnamese style spring rolls with a filling of pork, crab, woodear mushroom, carrot & glass noodles, with a light, crispy rice paper exterior. Served with a sweet & spicy nam jimdipping sauce"

"Shredded green papaya, tomato, long bean, dried shrimp, garlic & fresh roasted peanutstossed with a lime & fish sauce vinaigrette. Fresh thai bird chilis provide an intense heat to this fresh, vibrant staple of thai cuisine. "

"Tender Char-grilled chicken on skewers, brushed with an aromatic curry coconut glaze. Served with a rich peanuts sauce. "

"Char-grilled skewers of pork shoulder marinated in sweet soy, oyster sauce, coriander root & plam sugar. "

"A fusion of crispy southern style fried chicken with northeastern thai flavours of fresh mint, shallots, toasted rice, corainder, citrus and chili."

"Meaty king oyster mushrooms grilled and tossed in fresh mint, shllots & toasted rice. Dressed in a lime & chili vinaigrette. "

Yellow mango, red bell pepper, cilantro mixed with toasted ground peanuts and vegan dressing.

Vegan Green Curry: "This popular curry has layers of flavour-fresh herbal notes of sweet basil and makrut lime, citrusy lemongrass, and the earthy, beautiful burn from fresh green thai bird chilis. "

Red Curry: "A journey through flavours - starting with the aromas of sweet basil, and makrut lime, yielding to the subtle sweetness from kombucha squash, before unfolding to the true flavours of red curry - the sweet red fruity flesh of the thai chili, that finishes with an intense spicy burn. "

Yellow Curry Fried Rice: "Thai- style fried rice with the fragrant and recognizable flavours of yellow curry and toasted coconut. Sherry tomatoes, fresh cilantro & crispy fried shallots add additional layers and texture to this popular dish. "

Pad Gra Prao: "Red bell pepper, onion, garlic, fresh green chili, holy basil, with fried egg, served on rice."

Pad Gra Prao with Tofu: Pad Gra Prao with Chicken: "Red bell pepper, onion, garlic, fresh green chili, holy basil, served on rice."

Thai style Kung Pao chicken : Dark meat chicken stir fried with chilies shrimp paste, whole roasted peanuts, dry red Thai chilies. This item served as medium. Comes with Rice on side

"Tender chicken pieces stir fried in a complex dry red curry paste - there is heat, as well as the botanical sweetness of wild ginger, and fresh makrut lime for aromatic brilliance. "

"Tender stewed pork ribs infused with kua gling, a southern red curry, featuring the flavours of lemongrass, tumeric, peppercorn, garlic, galangal, makrut lime, shrimp paste, chili, and coconut milk. "

"This is the ""mac 'n cheese"" of thailand. A comforting dish of tasty stir-fried instant noodles with vegetables, oyster sauce, sweet soy & hot dogs (the mama ""tom yum"" seasoning pack is added back in for a good measure."

"A comfortable dish of egg noodles in a golden curry coconut broth, served with juicy fried dark meat chicken and crispy skin. Topped with scallion, preserved mustard green, bean sprouts, shallots and crispy egg noodles. "

"Based on a vintage recipe(""bolan""), this stir-fry of rice noodles, tofu, egg, and picked radish is flavoured with a sauce containing tamarind & fish sauce, giving it a subtle yet complex taste. Served with bean sprouts, and fresh roasted peanut. Adjust to personal taste with fresh lime and chili."

"Fresh tender wide rice noodles and chinese broccoli are stir-fried with a rich blend of soy and oyster sauce. Salty and slightly sweet flavours are complimented by the wonderful aroma of ""wok hay"", the "" breath of a wok"" as produced by skill cooks. "

Base on a vintage recipe "Bolan", this stir-fry of rice noodles, tofu, egg, and pickle radish is flavoured with a sauce containing tamarind and soy sauce, giving it a subtle yet complex taste. served with bean sprouts, and fresh roasted peanuts. Adjust to personal taste with fresh lime and toasted chili