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S 1. |
PO-TEAK |
$27.50 |
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S 2. |
YAM WOON-SEN KUNG |
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Entrée
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$17.00 |
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Main
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$24.00 |
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Spicy combination sea food soup
with the taste of lemon grass,
chilli,kaffir lime and herbs served
in a traditional charcoal hot pot.
Enough for 4-6 persons. |
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Spicy bean threads noodle salad with braised
prawn, fried onion, fried chilli slice, fish sauce, lime juice and roasted
peanuts.
Served at room temperature. |
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S 3. |
MIANG
PLA-TO
Only available at
The
Individual Thai
Restaurant |
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S 4. |
NUA YANG KAO-LEE
Beef
Lamb
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$22.50
$25.00
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Steamed Mackerel
flake salad
with shredded ginger, fresh chilli,
lime rind, roasted peanuts
and a touch of fish sauce.
Served with lettuce
at room temperature. |
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Korean style charcoal grilled
slices of Rump steam, served
with stir fry vegetables.
This is one of the best Thai
sizzling dishes. If anyone
has ever experienced Chinese
Mongolian beef you will find
this one is more stunning. |
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S 5. |
HANNAN'S DELIGHT
CHILLI CHICKEN |
$23.00 |
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S 6. |
THE DRUNKEN SEAMAN'S DISH |
$24.00 |
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Lean chicken cooked in cream
coconut, lemon grass, red chilli,
green peppercorn and sweet
basil, served on a bed of
chopped cabbage.
This is the chef's favourite
dish for its unique name
and original flavour of
2 main dishes put together
into one. |
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Stir fried seafood combination with lemon grass, chilli
spices
and herbs with a touch
of coconut cream.
This is a very typical exotic Southern region seafood dish which
you can't get
anywhere else. |
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S 7. |
HOI MA-LAENG-POO MORDIN |
$19.00 |
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S 8. |
KUNG OB MORDIN |
$22.00 |
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Mussels in the shell steamed in
a clay pot with lemon grass,
kaffir lime leaves and herbs.
Served with a garlic and chilli sauce. |
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Whole King Prawn in the shell steamed in a clay pot in
a creamy sauce with bean thread noodle. Served with a garlic and chilli
sauce. |
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S 9. |
HOI AM-LAENG-POO PHAD
NAM-PRIK-PHAO |
$19.00 |
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S 10. |
PHAD HOI SHELL
KAP NO-MAI
FARANG |
$24.00 |
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Stir fried mussels in roasted
chilli paste with baby egg fruits and herbs. |
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Stir fried scallop with asparagus and black mushrooms in
soya sauce. |
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S 11. |
PLA LAAD PRIK |
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S 12. |
PLA-NUNG KIAM-BUAY |
$22.50 |
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Whole Fish Market
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Price
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Cutlets
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$22.00 |
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Deep fried whole Baby Barramundi (or cutlets) coated with
a spicy sauce with the
unique flavour of chilli, ginger, herbs and Tahiti Lime juice.
This is the very best in the Chef's Special Collection. |
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Steamed Dory fillet with Chinese pickled plum, sliced ginger
and vegetables.
This is one of the most popular dishes in Chinese-Thai cuisine.
The Chinese influence in Thai cuisine is undeniable, however we have
developed our own nuances which make our dish unique.. |
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S 13. |
HOR-MUK-THALE |
$25.00 |
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S 14. |
PLA PHAO PHUKET |
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Whole Fish Market
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Price
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Poached seafood with creamy curry sauce garnished with
lime leaves, sweet basil
and wrapped in banana leaf. |
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Whole Baby Barramundi wrapped in Pandang leaves, charcoal
grilled, served with fresh tamarind sauce. This is a very simple grilled
fish but a most popular one from Phuket, the home of Thailand's finest
seafood dishes. |
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S 15. |
NAMPRIK-ONG
Only available at
The
Individual Thai
Restaurant |
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S 16. |
THAI STUFFED
OMELETTE
Vegetarian version
available |
$20.00
$18.00 |
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Chiangmai's famous tomato dip
cooked with roasted garlic,
onion, chilli paste, pork mince,
shrimp and touch of lime juice
served with garden salad.
(A side dish).
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Omelette stuffed with chicken, shrimp and mixed vegetables
served with hot or mild sriracha sauce. |
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S 17. |
DRUNKEN MAN'S FRIED NOODLES |
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S 18. |
KUY TIEW RAAD NAA |
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Beef
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$19.50 |
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Beef
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$19.50 |
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Chicken
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$20.50 |
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Chicken
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$20.50 |
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Seafood Combination
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$20.50 |
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Seafood Combination
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$20.50 |
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King Prawn
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$24.00 |
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King Prawn
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$24.00 |
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Spicy fried noodles with either beef, chicken, prawn or
a seafood combination. |
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The Thai version of Chow Mien with either beef, chicken
or a seafood combination. |
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S 19. |
NAM-PRIK
PLA-TOO
Only available at
The
Individual Thai
Restaurant |
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S 20. |
SA-MUI
LEMON GRASS
KING PRAWN
only available at
The
Individual Thai
Restaurant |
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A hot shrimp paste
dip
served with
fried mackerel and vegetables.
This is a very typical Thai dip prepared from
4 basic ingredients in Thai cuisine Kapi, garlic, chilli and Tahitian lime
juice.
The flavour and smell may be
too strong and too unusual,
so this dish is not recommended
for novice Europeans. |
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King Prawns braised
in a traditional Southern style spicy coconut cream
sauce with lemon grass and herbs.
This is another very typical exotic Southern
region seafood dish
which you can't get
anywhere else. |
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S 21. |
"THE
INDIVIDUAL CROCODILE DUNDEE"
Only available at
The
Individual Thai
Restaurant |
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Tender
crocodile tails which can be
prepared in a variety of styles.
Please discuss with the chef. |
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