THAI MARINA FAVORITE BASKET
(Please see details on starter No. 17, A La Carte)
PHO TAK TA-LAY | C, G, SD, MO, *
Is a fisherman’s soup with lemongrass, kaffir lime leaves and a fragrance of basil leaves, balance with fish sauce and lime juice, perfectly cooked with Seafood.
GAENG KOOA SUB-PA-ROD GUNG | G, SD, *
Tradition style Thai red curry with King prawn slowly cooked in coconut milk flavoured with pineapples and Thai herbs.
PLA SAMUM PRAI | N, G, SD, *
Crispy boneless sea bass topped with tangy of a tamarind sauce together with crispy tropical crocus roots, julienne ginger, garlic, onion, kaffir lime leaves, dry chilies
and cashew nuts.
PED RAD SAUCE PREW WAN | G, SD, *
Crispy duck top with sweet “n” sour sauce, pineapple, tomatoes, onion, spring onion, lychees, green and red capsicums.
GUNG PAD BAI HO RA PAR | C, G, SD, *
Sizzling “Jumbo prawns” with chillies, garlic, sweet basil, green beans, onion, green and red capsicums.
PAD THAI GAI | N, E, G, SD, *
A traditional recipe of stir-fried rice noodles with chicken, bean sprouts, red onion and spring onion in tamarind sauce topped with crushed peanuts.
Steamed jasmine Thai rice.
TEA OR COFFEE