Taste of Thailand

Nov 24, 2009

Spicey Greenlip mussels steamed with chang beer, Trout pan fried in tamarind sauce, and Bunja Mango for dessert!

Entree: Hoi Song Kreung

Greenlip mussel steamed with Chang beer and our spicey tomato, garlic, lemongrass and fresh basil sauce.

Main: Plaa Makaam Taakrai

Trout pan fried in tamarind sauce, lemongrass, kaffir lime, corriander and a touch of chili.

Dessert: Bunja Mango

Fresh mango with our tasty caramalised topping.

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