I am Siam by LARP

Stir fried in chilli jam with vegetables, chilli, garlic and cashew nuts.

We use our grandma green curry paste recipe, bring up to another level of your dish, adding coconut milk to smoothen the curry. This is perfect dish for both summer and winter. Let’s try out.

One piece of spring roll, fish cake, curry puff and a skewer of chicken satay.

One piece of spring roll, fish cake, curry puff and a skewer of chicken satay.

Four pieces. Mixed vegetables with curry powder wrapped in puff pastry, deep fried and served with sweet chilli sauce.

Four pieces. Vermicelli, vegetables wrapped in pastry, deep fried and served with sweet chilli sauce.

Char grilled marinated skewers serving with peanut sauce.

One piece of spring roll, fish cake, curry puff and a skewer of chicken satay.

Smoke char grilled 3 pork skewers. Served with jim jaw dressing.

3 skewers of gai ping. Smoky, juicy,, and of course super yummy. These is one of the best dish to describe how good of Thai street food.

3 skewers of gai ping. Smoky, juicy,, and of course super yummy. These is one of the best dish to describe how good of Thai street food.

Minced chicken, onion, American cheddar cheese and mozzarella.

Deep fried tofu, top with peanut sweet chiili sauce, coriander

Four pieces. Steamed pork minced and cabbage wrapped in wonton pastry. Served with soy sauce.

Fried chicken middle wings dusted with tom leng seasoning ( sour and herby). Coriander, green chilli, shallot and fried garlic

Thai style sundried pork jerky, served with spicy lime fish sauce.

Stir fried in chilli jam with vegetables, chilli, garlic and cashew nuts.

Stir fried secret home made prik khing curry paste with protein choices ( crispy pork belly is recommended), chared green bean, and garnish with fresh kiffir lime leave.

Garlic, crushed black peppers, soy sauce, protein choices, oyster sauce and dark soy sauce. Served with cucumber slices and sprinkle with fried garlic

Garlic, crushed black peppers, soy sauce, protein choices, oyster sauce and dark soy sauce. Served with cucumber slices and sprinkle with fried garlic

Garlic, ginger, onion, shallot batons, black fungus

Stir fried super crispy pork belly, Chinese broccoli with grandma secret oyster suace in super high heat wok with smoky aroma.

Stir fried meat ( minced) with hot chilli, adding premium fish sauce while the wok is extreamy hot, it will create incredible scent, then finish with basil for final touch. That’s all you need for your day.

Stir fried meat ( minced) with hot chilli, adding premium fish sauce while the wok is extreamy hot, it will create incredible scent, then finish with basil for final touch. That’s all you need for your day.

Beef intercostal, shallot batons, Chinese stick dough, shaoxing, king oyster

Garlic, shallot, chilli, salted black bean

Mixed vegetables, mushroom, garlic

Beef intercostal, shallot batons, Chinese stick dough, shaoxing, king oyster

Grilled marinated waygu MB7 ( crying-tiiger style). Served with Koshihikari rice, 63- degree egg, jim jaw dressing

Stir fried Koshihikari rice with crab meat, served with chlli fish sauce, cucumber and fresh lime

Chicken and prawn wonton, clear superior chicken broth

Rice noodle, superior peppery broth, poached chicken, scallion, coriander, homemade crispy fried eschallot

Thin rice noodle in authentic Thai style tom yum creamy soup, chicken minced, bean sprout, shallot, fried garlic, coriander

Chicken and prawn wonton, clear superior chicken broth

Let’s try the most famous Thai street food. Hot curry, vermicelli, mustard pickled, soft boil egg,chilli and herbs.. nothing better than this.

Minced chicken, beef or pork flavoured with dry chilli, lemon juice, rice powder, onion, and mint.

Hand cut green papaya, fish sauce, lime, chilli, palm sugar, peanuts

Vermicelli, onion, chilli, lime, fish sauce, peanuts *Choose between prawn or mixed seafood

Shredded green papaya, chilli, lime, garlic, fermented fish sauce, tomato

We use our grandma green curry paste recipe, bring up to another level of your dish, adding coconut milk to smoothen the curry. This is perfect dish for both summer and winter. Let’s try out.

Thai style slow cooked beef in massaman curry paste with potato, pumpkin and cashew nuts.

Authentic Thai style panang semi dry curry, coconut milk and kaffir lime leaf.

Deep fried deboned barramundi, chilli jam dressing, ginger, chilli, lemongrass, lime, mint, kaffir lime leaf

Deep fried deboned barramundi, chilli jam dressing, ginger, chilli, lemongrass, lime, mint, kaffir lime leaf

Deep fried deboned barramundi, chilli jam dressing, ginger, chilli, lemongrass, lime, mint, kaffir lime leaf

Tempura deep fried 12 hours slow cook pork ribs, tossed with yuzu tamarind sauce, garnish with kutsuboshi on the top

Finish up your meal with crispy roti, banana stuffed, top with condense milk and sugar… so simple but super delicious

Vermicelli, prawns, pork belly, celery, ginger, sesame oil. Served with spicy nam jim.

Chilli jam, fish sauce, chilli, lime, coriander, mushroom, kaffir lime leaf, galangal, lemongrass

Soft pork bone, onion, chilli, lime, coriander, grounded toasted rice, fish sauce

Clear broth, tofu, celery, Chinese cabbage, seaweed, fried garlic

Soft pork bone, onion, chilli, lime, coriander, grounded toasted rice, fish sauce

Grilled chicken thigh fillet served with Jim Jaew Dipping Sauce

Hat yai (southern style) fried chicken, served with sticky rice, sweet chilli, jim jaw dressing and hand cut freshly fried eschalot

Hat yai (southern style) fried chicken, served with sticky rice, sweet chilli, jim jaw dressing and hand cut freshly fried eschalot

Stir fried thin rice noodle with secret palm sugar and tamarind sauce, toasted peanut and lemon on the side.

Stir fried smoky flat rice noodle with chilli and grandma secret soy and fish sauce. Adding basil at the final touch. It will help to finish a sensosinal heat to a dish.

Stir fried hokkien noodle with egg, vegetables and soy sauce.

spicy hokkien noodle stir fried with Phuket (southern of Thailand style paste) wild ginger, basil, chilli, kiffir lime leaf. Serve with 63- degree egg