Vegetarian Thai Fine Dining

Fragrant coconut milk soup with wild mushrooms, galangal, lemongrass, kaffir lime leaves, and chilli, garnished with fresh cilantro.

Shredded green papaya with cherry tomatoes, green beans, and peanuts, tossed in a tangy lime dressing with a hint of chilli.

Betel leaves with roasted coconut, peanuts, lime, ginger, shallots, and tamarind sauce — guests build their own wraps.

Rice paper rolls filled with crunchy vegetables, tofu, and fresh herbs, served with a spicy peanut dipping sauce.

Crispy fried tofu, soft on the inside, served with a sweet chilli dipping sauce garnished with crushed peanuts and scallions.

Rich green curry with coconut milk, Thai eggplant, bamboo shoots, and seasonal vegetables, served with jasmine rice.

Stir-fried rice noodles with tofu, bean sprouts, peanuts, and scrambled egg, tossed in tamarind sauce with fresh lime and chives.

Creamy coconut curry broth with soft egg noodles, topped with crispy noodles, pickled mustard greens, and red onion, served with lime.

Mild Massaman curry with tofu, potatoes, and peanuts, slow-cooked in a coconut milk base, served with steamed jasmine rice.

Wide rice noodles stir-fried with soy sauce, garlic, Chinese broccoli, and tofu, finished with a sprinkle of white pepper.

Sweet sticky rice infused with coconut milk, served with fresh ripe mango and toasted sesame seeds.

Water chestnut pearls coated in tapioca flour, served in chilled sweet coconut milk with crushed ice.

Smooth coconut custard steamed inside a hollowed pumpkin, served in elegant slices.

Small, soft rice flour pancakes made with coconut milk, topped with sweet corn or spring onion, served warm.

Delicate mung bean paste shaped and painted to resemble miniature fruits and vegetables, finished with a light glaze.