Chewy artisan rice ribbons wok-tossed in sun-ripened tamarind nectar, Gulf tiger prawns, organic bean sprouts, and crushed peanuts.

Clear restorative broth infused with bruised lemongrass, kaffir lime leaves, galangal root, fresh Gulf prawns, and wild mushrooms.

Slow-simmered hand-pounded green chili paste with fresh coconut cream, lean chicken breast, baby Thai eggplants, and sweet basil.

Persian-influenced Thai aromatic stew of cardamom, cinnamon pods, slow-cooked chicken, purple sweet potatoes, and whole cashews.

Minced lean chicken breast sizzled with pungent wild holy basil, fire chili flakes, garlic, served with jasmine brown rice and poached egg.

Silky infusion of fresh coconut milk, young galangal root slices, lemongrass, oyster mushrooms, and tender free-range chicken.

Steamed rice tossed in golden turmeric curry with sweet Phulae pineapple chunks, plump raisins, roasted cashews, and tiger prawns.

Thick nutty red Panang curry infused with crushed roasted peanuts, fried organic tofu triangles, and chiffonade kaffir lime ribbons.

Wide flat rice noodles blistered in screaming hot wok with young green peppercorns, wild holy basil, chili, and Gulf calamari.

Delicate white sea bass fillet gently steamed with lemongrass and bathed in garlic-lime nectar broth with fresh cilantro.

Golden coconut curry broth layered with egg noodles, tender chicken drumstick, pickled mustard greens, shallots, and crisp noodle nests.