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Marinated chicken skewers with Chiang Mai Thai special coconut and peanut sauce.
Green papaya salad Chiang Mai Thai style, spicy.
Chiang Mai Thai freshly made vegeterian crispy rolls with sweet ginger & coriander sauce.
Shrimp soup with lemongrass & lime leaves.
Chicken and coconut milk soup with lemongrass, herbs and fresh roots.
Tiger shrimp salad with fresh herbs.
Fried rice noodles with shrimps or chicken, spring onions, tofu and peanuts.
Rumsteak in green curry with sweet basil leaves.
The crying Tiger, grilled beef tenderloin with spicy sauce. Our advice: to be eaten with sticky rice.
Wok-fried beef (rump steak) with bird's eye chilies, & holy basil leaves.
Wok-fried beef fillet with holy basil leaves and bird's eye chilies.
Chicken breast in red curry and fresh vegetables.
Chicken sautéed with holy basil leaves and bird eye chilies.
Chicken filet in green curry with coconut milk and sweet basil.
Seasoned with aromatic herbs, spices and lime.
Roasted and spiced duck breast on a soja beans bed.
Tiger shrimps in Panang curry.
Chicken breast in Panag curry (mild) Can be prepared in a vegetarian option with local organic tofu (28.-)
Tiger shrimps, seasonal vegetables, avocado, corn, carrot, tomato.
Marinated shredded chicken breast, seasonal vegetables, avocado, flat beans, white radish, cucumber, sauce: soy sauce (with gluten), tamarind, sesame oil, rice vinegar.
Seasoned with fresh herbs and spices.
35 cl, roasted coconut juice.
35 cl, mango juice.
35 cl, litchie juice.
50 cl, organic ginger, honey & curcuma juice, Swiss made.
33 cl
33 cl, lager beer.