Sei sulla pagina 1di 68

Thai

GOOD FOOD

Guide

Thai GOOD FOOD Guide
Thai GOOD FOOD Guide
Thai GOOD FOOD Guide

Thai

GOOD FOOD

Guide

Thai GOOD FOOD Guide
CONTENTS Page 1-2 An Introduction by Max Piao Page 3-16 Chang Recipes Page 17-22 Advertisements
CONTENTS Page 1-2 An Introduction by Max Piao Page 3-16 Chang Recipes Page 17-22 Advertisements

CONTENTS

CONTENTS Page 1-2 An Introduction by Max Piao Page 3-16 Chang Recipes Page 17-22 Advertisements

Page

1-2

An Introduction by Max Piao

Page

3-16

Chang Recipes

Page

17-22

Advertisements

Page

23-48

Restaurants - Display

Page

49-61

Restaurants - Listings

Advertisements Page 23-48 Restaurants - Display Page 49-61 Restaurants - Listings www.changbeer.com

www.changbeer.com

Advertisements Page 23-48 Restaurants - Display Page 49-61 Restaurants - Listings www.changbeer.com
Advertisements Page 23-48 Restaurants - Display Page 49-61 Restaurants - Listings www.changbeer.com
1
1

1

INTRODUCTION

It might seem obvious that beer and food should be such good bed partners. Indeed all over Britain, Europe and indeed the world in cafes, bars, bistros and restaurants, we find beer being the beverage of choice to accompany food whether it be a light snack, tapas, restaurant meal or even a home cooked dinner. Thailand’s No.1 Chang Beer combines the flavour of a full bodied beer with light citrus notes which perfectly complement the exotic tastes and textures of Thai cuisine. So it is only natural that Chang Beer and Thai food should complement each other so well.

I have created Thai dishes that I believe will be a delicious accompaniment to the refreshing authentic taste of Chang Beer, some even contain Chang as an ingredient! These dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated. I hope they stimulate your palate, whet your appetite and enhance the enjoyment of the Chang Beer .

CHOK DEE

I hope they stimulate your palate, whet your appetite and enhance the enjoyment of the Chang

INGREDIENTSMETHOD

CHANG STEAMED MUSSELS

WITH LEMONGRASS & CHILLI

200g mussels (cleaned & bearded)

1 shallot (finely chopped)

1 stalk

1 garlic clove

100ml Chang Beer

lemongrass (bruised & chopped)

(crushed & chopped)

50ml chicken stock

4 chillies (seeded & finely sliced)

1 handful coriander leaf (torn & chopped ) a little oil for frying

Fry shallot, garlic & chillies in heavy saucepan in a low heat for 2-3 mintes. Add lemongrass, beer &

stock, bring to the boil for a couple of minutes. Throw in the mussels, cover and steam until all the

shells have fully opened. Discard any that remain shut and garnish with plenty of fresh coriander.

steam until all the shells have fully opened. Discard any that remain shut and garnish with
steam until all the shells have fully opened. Discard any that remain shut and garnish with

3

INGREDIENTS

TEMPURA

METHOD

CHANG TEMPURA OF LANGUOSTINE & SQUID

CRISP LEEK, GARLIC & SEAWEED SPICED SCAMPI OIL

8 langoustines

(shells removed from tails & deveined)

4 small squid (gutted & cleaned)

2 leeks

2 sheets of nori

1 garlic bulb

150g self raising flour 150g rice flour 50g corn flour 1/2 tsp baking soda seasalt 200-250ml Chang Beer

corn flour 1/2 tsp baking soda seasalt 200-250ml Chang Beer Sieve the cornflour and flour into

Sieve the cornflour and flour into a bowl and mix in the baking soda and salt. Stir in the Chang Beer-the batter

should be thin, almost broth-like. If it seems to thick, add more Chang Beer. Heat the sunflower oil in a wok

or deep fat fryer. Dip the languostines and squid into the batter and fry for about 2minutes, until crisp and

golden. Transfer to a baking tray lined with absorbent paper and keep warm.

and fry for about 2minutes, until crisp and golden. Transfer to a baking tray lined with
and fry for about 2minutes, until crisp and golden. Transfer to a baking tray lined with

4

SALAD

INGREDIENTSMETHOD

SPICY SQUID

WITH MANGO & AVOCADO SALAD

200g (6oz) squid cleaned and cut into thin strips

2

shallots finely chopped

2

birds eye chillies finely chopped

juice of 1 lime

2

tablespoon fish sauce

2

tablespoon of groundnut oil, or vegetable oil

flour for dusting

100g mixed oriental leaf

1 tablespoon of chopped roasted peanuts

1 mango pealed & sliced into thick strips

1 carrot grated

2 spring onions cut into thin strips flesh of an avocado, sliced lengthways coriander & mint leaves to garnish

Toss squid in flour shaking off any excess flour. Heat oil in pan. Add chillies and cook for 30 seconds,

add squid cook for one minute or two, add the shallots and cook for a further minute. Take off heat

and add the lime juice and fish sauce.

Toss all salad ingredients in a bowl with the cooked squid and serve.

off heat and add the lime juice and fish sauce. Toss all salad ingredients in a
off heat and add the lime juice and fish sauce. Toss all salad ingredients in a

6

MARINADE

INGREDIENTSMETHOD

THAI MARINATED PRAWNS

100g (3oz) peeled cooked prawns

GARNISH

2

tbsp coriander leaves

2

tbsp mint leaves

juice of 2 limes

2

cloves of garlic, sliced

2

tbsp fish sauce

1

tbsp soft brown sugar

1

shallot, sliced

6

bird’s eye chillies bruised or to personal taste

Combine all the marinate ingredients until the sugar has dissolved, add to the prawns. Leave prawns

marinating for at least 1hour, overnight would be better. Serve straight up with a sprinkling of mint

and coriander. All types of seafood can be used this way.

would be better. Serve straight up with a sprinkling of mint and coriander. All types of
would be better. Serve straight up with a sprinkling of mint and coriander. All types of

7

COATING INGREDIENTSMETHOD

SESAME CRISP THAI CRABCAKES

300g fresh cooked crab meat (white)

3

tbsp fish sauce

5

kaffir lime leaves (shredded)

5

tbsp chopped coriander

1

diced shallot

1

clove crushed garlic

1

lime juiced

1

egg whisked

2

eggs whisked

100g breadcrumbs 100g sesame seeds flour to dust

whisked 100g breadcrumbs 100g sesame seeds flour to dust Combine all ingredients. Form into 2” balls.

Combine all ingredients. Form into 2” balls. roll in flour then egg wash. Finally roll in breadcrumb

sesame mix. Shape into cakes and deep fry for 2 mins and remove when crisp hot.

egg wash. Finally roll in breadcrumb sesame mix. Shape into cakes and deep fry for 2
egg wash. Finally roll in breadcrumb sesame mix. Shape into cakes and deep fry for 2

8

INGREDIENTSMETHOD

SPICY PORK & PRAWN FILO PARCELS

50g pork mince

100g raw prawns (diced)

2

tbsp fish sauce

3

tbsp palm sugar or soft brown sugar

4

cloves of garlic (minced)

3

tsbp coriander roots or stalks (chopped fine)

1/2 tsp white pepper

3 shallots (finely sliced)

1 tbsp red chilli (chopped fine)

handful of coriander leaf (roughly chopped ) egg lightly whisked

Mix all ingredients in a mixing bowl. Place filo sheets onto a lightly floured surface and cut into 4 inch

squares. Brush with egg wash. Put 1 dessert spoon into the centre of each of the filo squares and pull

up the sides of the pastry and pinch together forming a parcel. Brush with beaten egg and bake in a

pre heated oven for 15 minutes at 180˚C (gas mark 4) or deep fry in ghee (clarified butter).

beaten egg and bake in a pre heated oven for 15 minutes at 180˚C (gas mark
beaten egg and bake in a pre heated oven for 15 minutes at 180˚C (gas mark

10

INGREDIENTSMETHOD

SPICY COCONUT BEEF

200g beef (topside or skirt cut into 1¨ chunks)

3

limeleaves

2

shallots (sliced)

3

tbsp dessicated coconut

2

tbsp ginger (chopped fine)

1

tbsp palm sugar

2

garlic cloves (chopped fine)

1

tbsp fish sauce

2

lemongrass stalks

2

tsp tamarind water

2

chillies (chopped)

groundnut oil for frying

1/2 cup thick coconut milk

Brown off beef in heavy saucepan. Add shallots, ginger, lemongrass, chilis & garlic, fry for a few

minutes before adding spices, coconut milk, fish sauce & tamarind water. Cook uncovered on a medium

heat for 1/2 hour before adding remaining ingredients and simmering on a low heat for a further

1 1/2 hours stirring often until the beef is tender and sauce has reduced to a dry consistency.

low heat for a further 1 1/2 hours stirring often until the beef is tender and
low heat for a further 1 1/2 hours stirring often until the beef is tender and

11

INGREDIENTS

METHOD

CHANG BRAISED SHOULDER OF LAMB

200g lamb shoulder (cubed)

330ml Chang Beer

250ml chicken or beef stock 100ml rice wine (chinese xiaoxing) or cream sherry

2 tbsp fish sauce

1 tbsp dark soy sauce

2 tbsp palm sugar

3 shallots

1 tbsp fresh ginger

5 garlic cloves

6 birds eye chilis

1/2 tsp white pepper

1/2 tsp coriander seed

1/2 tsp cumin powder

1

star anise

2

cardamom pods

4

cloves

1

tblsp coriander root stalks

1/4 cup veg oil

cloves 1 tblsp coriander root stalks 1/4 cup veg oil Brown off the lamb and remove

Brown off the lamb and remove from pan. Add more oil if necessary and fry the spice ingredients for

3-4 minutes to release the spice aromas. Add all the other ingredients & bring the lamb and beer

braising liqour up to the boil and simmer for 10-15 minutes whilst skimming impurities forming at

the surface of the broth. Cover and bake for 3-4 hours at 150˚c. When meat is tender remove lamb and

set to one side. Over a low to medium flame, reduce the braising liqour to concentrate the flavour and

consistency. Season with fish sauce. Serve with Chang steamed sticky rice. Garnish with coriander

leaves & deep fried crisp shallots.

with fish sauce. Serve with Chang steamed sticky rice. Garnish with coriander leaves & deep fried

12

with fish sauce. Serve with Chang steamed sticky rice. Garnish with coriander leaves & deep fried

INGREDIENTSMETHOD

CHANG STEAMED SPARE RIBS

WITH SWEET CHILLI & PEANUTS

RIBS

1 rack of pork belly ribs

1 ltr chang beer

2 strips cassia bark or cinnamon stalk

1 star anise & 6 cloves

1 stalk lemongrass

PEANUTS

500g raw peeled peanuts

(blanched from coldin water & dried)

CHILLI GLAZE

2

tbsp coriander stalks

2

garlic cloves

2

chilis

150ml sweet chili sauce

2 tbsp fish sauce

juice of 1/2 a lime

RIBS: Cook pork ribs on rackover the beer and spices for 3 hours in a steamer. Allow to cool before

portioning into individual ribs. They can be stored in the cooled down steaming liqour.

PEANUTS: Place peeled raw peanuts in a pan of cold water and bring to the boil. Drain, dry &

cool. Roast in low oven 110˚c till light golden brown. Around 20-30 minutes. Crush nuts in a clean

teatowel with a rolling pin.

CHILLI GLAZE: Place all ingredients in food processor & blend till smooth.

TO SERVE: Fry ribs until hot, soft and lightly caramelised. Brush on sticky chilli glaze. Finally

roll in crushed roasted peanuts. Garnish with fresh coriander leaves.

Brush on sticky chilli glaze. Finally roll in crushed roasted peanuts. Garnish with fresh coriander leaves.

INGREDIENTSMETHOD

CHANG CHICKEN

WITH CASHEWNUTS & PINEAPPLE

300g chicken (finely diced)

100ml Chang Beer

100g cashewnuts (roasted and chopped)

100g fresh pineapple (finely cubed)

3 shallots (finely diced)

4 garlic cloves (crushed & finely chopped)

1 lemongrass stalk (bruised & chopped)

6-8 chillies (chopped)

2 tbsp fish sauce

1 tsp palm sugar or soft brown sugar oil for frying coriander & mint

fresh limes (cut into quarters)

1 iceberg letuce (individual leaves removed)

Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry for a minute or two. Add

diced chicken. Stir-fry for a further 3-4 minutes. Pour in Chang Beer, fish sauce & palm sugar. Cook

till liquid has almost completely reduced. Add pineapple till hot. Take off heat & toss the cashewnuts

through the mixture.

TO SERVE: Spoon mixture onto centre of lettuce leaf, garnish with coriander & mint leaves.

Finally squeeze a little lime juice over everything & wrap to make a parcel.

with coriander & mint leaves. Finally squeeze a little lime juice over everything & wrap to

15

with coriander & mint leaves. Finally squeeze a little lime juice over everything & wrap to

INGREDIENTS

METHOD

CHANG STEAMED STICKY RICE

When you choose your rice, make sure

you buy and use Sticky Rice. Sticky

rice is not Jasmine rice. If you try to

cook Jasmine rice this way, it will

cook, but it will not taste or feel like

Sticky rice.

Chang Beer

but it will not taste or feel like Sticky rice. Chang Beer Soak the sticky rice

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put Chang Beer in the bottom and cover the steam section with cheesecloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium or high heat. The sticky rice should take about 20 minutes of steaming to cook and will become translucent when done.

or high heat. The sticky rice should take about 20 minutes of steaming to cook and

Enjoy the spirit of Thailand. Mekhong is a blend of fine spirits and secret spices brought together using age- old distillation processes. The unique flavours found in Mekhong means it goes particularly well with Thai food, also its mixability works exceptionally well as a cocktail base. Mekhong has evolved from the past to the present in perfect harmony.

REFLECTIONS

O

F

T

H

A

I

L

A

N

D

REFLECTIONS O F T H A I L A N D www.thespiritofthailand.com Please enjoy Mekhong responsibly.

www.thespiritofthailand.com

Please enjoy Mekhong responsibly.

Thai Fine arT lTd. T hai Fine Art Ltd offers an exciting selection of contemporary

Thai Fine arT lTd.

T hai Fine Art Ltd offers an exciting selection of contemporary

paintings in modern and traditional styles created by talented,

professional artists living and working in Bankok and Chiang

Mai. Shop at our online Gallery on www.thai-fine-art.com and visit us at one of our upcoming exhibits in the UK or the ROI. Your purchase from Thai Fine Art will encourage the production of the art in a developing country and help forge closer cultural ties between South-East Asia and our western world.

Thai Fine Art is pleased to represent Mr Kitti Narod in his artistic collaboration with Chang Beer UK. Our Gallery showcases Mr Narod’s latest offering alongside our very varied featured artists as well as the work of the Thai elephant-artists cared for at Conservation camps in Northern Thailand. Proceeds from elephant art-sales contribute to the welfare of these noble creatures.

Address:

20/7 East Suffolk Park, Edinburgh EH16 5PN

Telephone:

0131 662 4323

Email:

vicky@thai-fine-art.com

Website:

www.thai-fine-art.com

21
21

Thailand is labelled as paradise not only for its breathtaking beauty and inspiring culture but also for its culinary brilliance. From the buzzing capital city of Bangkok to idyllic seaside resorts and the scenic tranquil north, Thai cuisine is as rich and diverse as the history of the land. Uniquely crafted to appeal to all tastes, Thai food combines the best of flavours, textures, colour and exotic presentation. Add this to the country’s ancient cooking secrets and renowned Thai hospitality and you find a culinary treasure trove that offers memorable dining experiences. Why not take a cooking class in one of the famed cooking schools or perhaps with

a difference, such as by boat along the Chao Phraya River taking in Bangkok’s many glittering temples.

For so many people Thailand is the ultimate holiday destination

– and it’s not hard to see why. This is a country with something

for everyone. Sun seekers can bliss out on achingly beautiful beaches and swim in the clearest turquoise seas, while shoppers get their retail fix in cool designer boutiques and colorful local markets. Foodies get to enjoy one of the world’s most delicious cuisines, while culture vultures take their pick from countless fascinating historical sights and lively festivals. There are ever- increasing numbers of CHIC hotels to stay in, sleek bars and funky clubs to play in, along with luxury spas offering full on papering and holistic healing. Totally in tune with today’s travel trends Thailand is becoming increasingly popular as a holiday destination for couples, friends and families. Arrivals from the UK and Ireland reached 802,519 in 2006, a 24% increase from 2005!

Improved transport services and the growing number of resorts in the south means it’s easier than ever to divide your time between the mainland and the islands. Base yourself on Phuket or Krabi and indulge in some island hopping to experience pure escapism. Take the road less travelled and discover hidden island treats such as koh Yao, koh Racha, koh Kood, koh Lipe and koh Samet. Perfect for lolling in a

hammock, sipping refreshing cocktails whilst enjoying unsurpassed views. In contrast, Northern Thailand is a land of dramatic mountains and lush valleys, hot springs and rushing rivers. Green and gorgeous, with a climate that is pleasantly cooler, it is a natural magnet for lovers of the great outdoors who want to excite themselves with an adventure holiday or take part in an eco-tourism activities such as community based stays. The north is also home to Thailand’s national symbol ‘chang’, the elephant, where visitors can observe them in their natural habitat, even learn to become a ‘mahout’ and learn about their welfare and how to care for them.

The Thai people love nothing more than a cheerful celebration and the Kingdoms festivals are always an amazingly colourful and unforgettable experience. The Thai festival calendar is very busy and there are major events to suit all cultural and historical preferences. The Queen celebrates her birthday in August and the King in December. For sports fans and music lovers there is the Royal Trophy Golf Tournament in January, the Tennis ATP Thailand Open in September, Phuket Kings Cup Regatta in December, various marathons across the country and the Pattaya International Music Festival in March. Be enchanted by the Chinese New Year celebrations at the China Town Festival in February, Songkran in April (Thai New Year) and Loi Krathong in November. Shopaholics should not miss the Thailand Grand Sale which takes place between June and August when they can enjoy excellent discounts in department stores, restaurants and tourist attractions. If you fancy a wedding with a difference save a date in your diary for the Trang Underwater Wedding Festival in February. Thailand also plays host to more cosmopolitan events such as the International Film Festival, Bangkok and Elle Fashion Week.

If you would like to find out more about Amazing Thailand visit our website www.tourismthailand.co.uk and sign up to our Travel Thailand e-newsletter for inspiration, style and travel tips.

www.tourismthailand.co.uk and sign up to our Travel Thailand e-newsletter for inspiration, style and travel tips. 22
23

INGREDIENTSMETHOD

INGREDIENTS METHOD aWana reSTaUranT M eaning ‘in the cloud’ in Malay, Awana is a fine dining

aWana reSTaUranT

M eaning ‘in the cloud’ in Malay, Awana is a fine dining outlet which features authentic Malaysian cuisine in an exclusive setting. Awana’s unique menus include

numerous signature Malaysian dishes with a twist such as diver-caught scallop Satay, Nasi Lemak, Lobster Char Kuay Teow, Nasi Goreng and Chilli Padi Ice Cream among others. The menus have been carefully designed to offer patrons the perfect Malaysian gastronomical experience.

Our pride and joy is the satay and roti bar (the only one of its kind in London!), and has described by a food critic as “having heavenly qualities, and is here to satay”.

Awana London has taken part in many prestigious events, including ‘Taste of London’, Prince Charles’s Polo event, OK! Magazine’s ‘Launch of 1000 Celebs’ and BBC Masterchef programmes. We are also lucky to have Jimmy Choo as our advisor and mentor.

Address: 85 Sloane Avenue, London SW3 3DX Telephone: 020 7584 8880 Email: info@awana.co.uk

Website: www.awana.co.uk Opening Hours: Mon-Wed 12pm-3pm, 6pm-11pm

Thurs-Sat

12pm-3pm, 6pm-11.30pm

Sun

12pm-10.30pm

beeF rendang

12pm-3pm, 6pm-11.30pm Sun 12pm-10.30pm beeF rendang ( A ) Blend 6 g Tumeric Powder 16 g

( A ) Blend

6 g Tumeric Powder

16

g Shallot

20

g Soya Sauce

10

g Garlic

40

g Dark Soya

10

g Galanga

20

g Sugar

10

g Lemongrass

10

g Salt

10

g Dry Chilli

( C )

(

B )

1

kg Shin of Beef

6

g Coriander Powder

30 g Oil

300 g Coconut Milk

Cut shin of beef into pieces and mix ingredients (A) and (B) together.Marinate beef in mixture for 2 hours.Heat up cooking oil in stainless steel pot then toss the marinated beef into the pot.Stir the shin till fragrant then add coconut milk.Reduce heat to medium and stir time to time for about around 2 hours.

the shin till fragrant then add coconut milk.Reduce heat to medium and stir time to time
25

INGREDIENTSMETHOD

INGREDIENTS METHOD blUe elephanT W alking into a Blue Elephant restaurant dazzles the senses. It is

blUe elephanT

W alking into a Blue Elephant restaurant dazzles the senses. It is a world of lush plants and trickling

fountains. The scent of tropical flowers mingles with

the heady aroma of exotic herbs and spices.

Blue Elephant is a total sensory concept based on the very best of traditional Thai beauty, charm and courtesy. Superb Royal Thai cuisine sets the standard of dining excellence requiring expertly trained chefs endowed with great patience, the result is a deliciously diverse, colourful and delicate menu.

Blue Elephant takes dining to new heights and ensures a most memorable occasion. The restaurant is available for exciting theme parties and complete takeovers.

available for exciting theme parties and complete takeovers. Address: 3-6 Fulham Broadway, London SW6 1AA Telephone:

Address: 3-6 Fulham Broadway, London SW6 1AA Telephone: 020 7385 6595 Email: london@blueelephant.com Website: www.blueelephant.com

Opening Hours: Mon-Thurs 12pm-2.30pm, 7pm-11.30pm

Fri-Sat Sun Worldwide Branches:

12pm-2.30pm, 6.30pm-11.30pm 12pm-3pm, 6.30pm-10.30pm Bangkok, Paris, Brussels, Copenhagen, Lyon, Dubai, Kuwait, Bahrain, Malta, Beirut, Moscow, Jakarta, Jeddah, Abu Dhabi

bamboo FiSh

Beirut, Moscow, Jakarta, Jeddah, Abu Dhabi bamboo FiSh 180g Seabass Fillet 14g Lemongrass 10g Galangal 2g

180g Seabass Fillet 14g Lemongrass 10g Galangal 2g Dill 1g Sweet Basil Leaves (Mang Luck) 7g Red Curry Paste 2g Sugar 3g Shallot 2g Red Chilli 5g Fish Sauce 4g Coconut Milk 2g Garlic 10g Oyster Sauce

In a mortar, pounded lemon grass, galangal, garlic and shallot until it turn to the paste then add the curry paste to mix well. Pour in the coconut milk and seasoning with fish sauce, oyster sauce and sugar. Marinated the fish with the sauce and put the fish in bamboo case with dill and sweet basil leaves. Wrapped the bamboo case with aluminium foil, steamed about 15 minutes or until the fish is cooked then put the case on the grilled. Served with chilli sauce and tomato dip.

27
27
27

Busaba Eathai

bUSaba eaThai reSTaUranT

E athai is a fusion of the words eat and Thai. It replaces the term restaurant ,which is often associated with formal/fine dinning establishments. Eathai represents a Thai cuisine

dining venue offering a single course eating experience devised to feed you with minimum fuss.

Gan Gin Gan Yuu means “as you eat,so you are”. It is an axiom which parallels Brillat-Savarin’s “you are what you eat”, but goes further and suggests you also define yourself by the way in which you approach your food. The choice of ingredients, preparation and presentation are all indicative of who you are.

Sookjai is Busaba Eathai’s living ethos. Based on traditional Buddhist values, Sookjai is about not being caught up in the everyday chaos which distracts you from being able to take life as it comes and transcend reality. Literally, its meaning is “to enjoy” or “to have pleasure”.

Address:

22 Store Street, London WC1E 7DF

Telephone:

020 7299 7900

Address:

8-13 Bird Street, London W1U 1BU

Telephone:

020 7518 8080

Address:

106-110 Wardour Street, London W1F 0TR

Telephone:

020 725 8686

Opening Hours: Mon-Thurs 12pm-11pm Fri-Sat 12pm-11.30pm

Sun 12pm-10pm

mUSSaman dUck cUrry
mUSSaman dUck cUrry

INGREDIENTSMETHOD

4

duck legs, de-boned, skinless, chopped

4

potatoes, peeled and chopped

8 small pickling onions, roughly chopped and blanched 500ml coconut milk 350ml coconut cream

5 Thai cardamom pods

120g unsalted peanuts, roasted

4

large bay leaves, lightly roasted

1

cinnamon stick

3

tablespoons Thai mussaman curry paste (made in-house)

2

tablespoons white granulated sugar

4

tablespoons fish sauce

4 tablespoons tamarind water 200ml unsweetened pineapple juice Light soy sauce and star anise for marinating

Place the meat into a bowl and add 2 star anise and 6 tablespoons of soy sauce. Mix gently by hand, cover and refrigerate.Deep fry the potatoes until cooked through and golden brown.Remove from the wok. Using the same oil, add in the duck and deep fry. Allow the duck to cool.Gently heat the wok. Add in the Thai mussaman curry paste, cardamom pods, cinnamon stick, bay leaves and the duck. Gently stir-fry for about 1 minute. Add in the coconut milk and cream add in the fish sauce, sugar, pineapple juice and a good pinch of salt. Cook until the duck is very tender.

29
29

INGREDIENTSMETHOD

INGREDIENTS METHOD mae ping Thai reSTaUranT O ne of the most successful Thai restaurants in England,
INGREDIENTS METHOD mae ping Thai reSTaUranT O ne of the most successful Thai restaurants in England,

mae ping Thai reSTaUranT

O ne of the most successful Thai restaurants in England, Mae Ping have made names for itself over more than a decade of expertise in Thai cuisine. Sample our signature

dishes of Crying Tiger, marinated grilled tender sirloin, or crispy butterfly seabass augmented with a fresh mango salad. Check out our five branches at www.maepingthai.co.uk

salad. Check out our five branches at www.maepingthai.co.uk Address: 16 High Street, Beckenham, Kent BR3 1AY

Address:

16 High Street, Beckenham, Kent BR3 1AY

Telephone:

020 8650 7887

Address: 1 The Ebbisham Centre, WaterlooRoad, Epsom KT19 8AS Telephone: 01372 726 188

Address:

16-18 South End, Croydon, Surrey CR0 1DN

Telephone

020 8760 0278

Address: 16 Railway Approach, East Grinstead, RH19 1BP Telephone: 01342 327 244

Address: 162 The Broadway, Wimbledon, London SW19 1RX Telephone: 020 8545 0021 Website: www.maepingthai.co.uk

Seared Scallop

020 8545 0021 Website: www.maepingthai.co.uk Seared Scallop 4 Sea Scallops (22/44kg) 1 Lemon 4 Mint

4

Sea Scallops (22/44kg)

1

Lemon

4

Mint leaves

2

Thai Bird Chili, chopped

1

tablespoon Fish Sauce

1

tablespoon White Sugar

1

glove Garlic, chopped

1

tablespoon Olive Oil

1/2 tablespoon Corriander root, chopped

Salt and pepper

Marinated scallop with salted pepper olive oil and lemon squeeze.Reheat the sauce pan with some olive oil till hot. Sear scallop in the pan and turn over until brown both side.Mixed together 1 wedge of lemon juice ,fish sauce, garlic, sugar and coriander and chili.Arrange seared scallop on each lemon sliced.Pour vinaigrette on each scallop. Arrange Coriander leaves and sliced red chili to garnish.

31

INGREDIENTSMETHOD

INGREDIENTS METHOD mango Tree Thai reSTaUranT T he Mango Tree, situated in the heart of Belgravia

mango Tree Thai reSTaUranT

T he Mango Tree, situated in the heart of Belgravia close to Buckingham Palace, is a part of London that will be forever Thailand. The restaurant offers exquisite Thai

cuisine in a modern, stylish venue alongside traditional Thai service and world-renowned hospitality.

Winner of the Thai Chef of the Year 2003, London-Eating Restaurant of the Year and Thailand’s most prestigious award, Export 2004 for Service, the Mango Tree offers innovative yet classic cuisine of the highest calibre.

Head chef Mark Read has created a menu using a delicate mix of flavours. Signature dishes include Pla Pow, a grilled fillet of sea bass wrapped in banana leaf and fresh lemon grass served with spicy lime sauce, Larb Pla Tuna, a north-eastern-style tuna salad with dry chilli and lemon grass and Gaeng Ped Gai, corn-fed chicken in red curry.

Mango Tree has catered for many prestigious events, including The Prince of Wales Trophy held in Windsor.

Address: 46 Grosvenor Place, London SW1X 7EQ Telephone: 020 7823 1888 Email: info@mangotree.co.uk Website: www.mangotree.org.uk Opening Hours: Mon-Wed 12pm-3pm, 6pm-11pm

Thurs-Sat

12pm-3pm, 6pm-11.30pm

Sun

12pm-10.30pm

Worldwide Branches: Bangkok, Dubai, Japan

lobSTer pad Thai

Worldwide Branches: Bangkok, Dubai, Japan lobSTer pad Thai Large egg pancakes (1 per person) Lobster pieces

Large egg pancakes (1 per person) Lobster pieces (approx 80g per person) Rice noodles Kow choi (chives) Sweet turnip Yellow tofu Bean sprouts

Mango Tree sauce (Castor sugar, palm sugar, tomato paste, salt, fish sauce, shallots, garlic, lime juice, tamarind, rice wine vinegar, chilli, sri-racha sauce, water )

In a hot wok fry the lobster with the turnip, tofu and chives

Add the noodles and cook

Add a little water if the noodles start to stick

Add the bean sprouts and the sauce

Divide the mixture into the pancakes and roll

Serve with fresh cut lime and coriander

To make this dish more spicy add some fresh chopped chilli at the beginning of the stir-fry process

INGREDIENTSMETHOD

INGREDIENTS METHOD ming’S orienTal reSTaUranT M ings first opened within the food court of the new

ming’S orienTal reSTaUranT

M ings first opened within the food court of the new Princes Square in 1987 providing a delicious and colourful array of Chinese, Japanese and Thai food to

the patrons of this exclusive shopping mall. It wasn’t too long before Phillip Tong and his wife Sue had built quite a reputation for the variety and quality of food they provide.

Mings Fully Licensed Restaurant was opened in 1999 to meet the demands of an ever-growing customer base and to provide comfort and standards of service which Phillip and Sue strive to perfect. With over 20 years in th e food trade they have extensive knowledge of the requirements and tastes of discerning diners.

The atmosphere of the restaurant is a welcoming one and the spacious, elegant interior provides a calm and relaxing ambience. Whether you are dining out for the evening, stopping in for lunch whilst shopping or on business, or taking advantage of the pre-theatre special menu, you will be assured of a smile, an exciting choice of quality Chinese, Japanese and Thai food and a service second to none.

Address: 3 Auchenkilns Park, Auchenkilns, Cumbernauld G68 9AW Telephone: 01236 736528 Website: www.mings-restaurant.co.uk Opening Hours: Mon-Sat 11am-11pm Sun 12pm-11pm

Address: Princess Square, 48 Buchanan Street, Glasgow G1 3JN Telephone: 0141 248 6330 Website: www.mingsrestaurant.co.uk Opening Hours: Mon-Sat 10.30am-10.30pm Sun 10.30pm-10pm

red cUrry king praWn

10.30am-10.30pm Sun 10.30pm-10pm red cUrry king praWn 750ml boiling water 500ml coconut milk 2 tablespoon red

750ml boiling water 500ml coconut milk

2 tablespoon red curry paste

750g Tiger King Prawns,peeled and deveined

5

mushrooms , chopped

4

fried beans

1/2 green pepper , chopped 1/2 red pepper,chopped

5 bamboo shoots

In a saucepan over low heat,combine boiling water,coconut milk, red curry paste,fish sauce,chilies and prepared vegetables. Stir until heated through,about 5 minutes.Do not boil.Add in Tiger King Prawns and cook, stirring until Prawns turn colour about 15 minutes.

35

INGREDIENTSMETHOD

INGREDIENTS METHOD nipa Thai reSTaUranT N ipa, our award-winning Thai restaurant, is the twin sister of

nipa Thai reSTaUranT

N ipa, our award-winning Thai restaurant, is the twin sister of the Nipa in Bangkok’s Landmark Hotel. Whether you judge it on its mouthwatering cuisine, subtle oriental

décor or welcoming ambience, it’s one of the most authentic Thai eating experiences in Europe.

Inspired by the original Nipa Restaurant in The Landmark Hotel, Bangkok, the 55-seat restaurant features a teak panelled interior and stunning traditional Thai furnishings and ornaments, crafted in Thailand.

Renowned for its finesse and delicacy, authentic Thai cuisine mixes the hot and spicy with the mild and sweet – a sublime harmony of flavours from superlative ingredients prepared according to traditional recipes.

Nipa is one of only 15 Thai restaurants in the UK to have received the “Thai Select” award from the Thai Government for restaurants proven to have achieved the highest standards of quality and cuisine.

have achieved the highest standards of quality and cuisine. yam Sam Sa mUT Spicy mixed SeaFood

yam Sam Sa mUT Spicy mixed SeaFood Salad

and cuisine. yam Sam Sa mUT Spicy mixed SeaFood Salad 100g Scallops 100g King Prawns 100g

100g Scallops

100g King Prawns 100g Squid

8 Mussels

½ Thai Green Mango

50g Fresh Garlic

1

Whole Lime

2

tablespoon White Sugar

2

Red chilli (thinly sliced)

1

Thai Parsley (Chopped)

1

Coriander (chopped)

½

Onion

2

tablespoon fish sauce

Put 100g of Scallops, 100g King Prawns, 100g Squid & 8 Mussels into a pot of boiling water for approximately 3 minutes on high heat. Leave it to cool down for approximately

5 minutes. Mix all the ingredients together (except the garnish; Thai Parsley, Chilli & coriander) and mix thoroughly.

Serve straight up after seasoning and adding the garnish; Thai Parsley, coriander & add as much chilli as you desire depending on how spicy you would like it, Enjoy!

37
37
37
37

INGREDIENTSMETHOD

patara

FINE THAI CUISINE

paTara

W ins highest praise from critics including ZAGAT for its exquisite Thai cuisine that “always delights” considering its consistency.

The newest flagship branch on Greek Street, Soho mesmerizes diners who sit aroung a gold-leaf lacquered teak palace. The service is courteous and discreet. The menu, constantly updated, includes game, organic meat with an emphasis on seasonal seafood and produce Superb set-lunch and pre-theatre menu. Cocktail list is created by Brian Lucas.

pre-theatre menu. Cocktail list is created by Brian Lucas. Address: 15 Greek Street, Soho, London W1D

Address:

15 Greek Street, Soho, London W1D 4DP

Telephone:

020 7437 1071

Address:

7 Maddox Street, London W1S 2QB

Telephone:

020 7499 6008

Address:

8 Beaucamp Place, London SW3 1NQ

Telephone

020 7581 8820

Address:

181 Fulham Road, London SW3 6JN

Telephone:

020 7351 5692

Opening Hours: Mon-Sun

12pm-2.30pm

Mon-Sun 6.30pm-10.30pm

panaeng pla kapong yang bai Tong

Mon-Sun 6.30pm-10.30pm panaeng pla kapong yang bai Tong 1 cup Coconut cream 1 tablespoon Panaeng curry

1 cup Coconut cream

1 tablespoon Panaeng curry paste

2 pieces Kaffir lime leaves, torn 1/2 tablespoon Palm sugar

1 tablespoon Fish sauce

1 tablespoon Kaffir lime leaves, shredded finely 10 Long red chilies, sliced

4 pieces Banana leaves (one large enough to wrap the fish, the other cut to the same size as the fish)

2

pieces Sea bass (400-500 g total)

5

Thai basil leaves

6

Small wooden skewer

Fry the curry paste with half of the coconut cream until fragrant. Add remaining coconut cream, kaffir lime leaves and season with palm sugar and fish sauce. Add half of the lime leaves and chilies. Set aside. Warm the banana leaves until the leaves soften. Place the leaves on a plate, the smaller leaf on top of the larger one. Coat the small banana leaf with panaeng sauce and place the sea bass on top. Coat the fish with the sauce. Place the basil leaves, kaffir lime leaves and leaves and red chilies on top, wrap the fish in the large banana leaf, using a wooden skewer to hold the ends together. Repeat with other fillet. Grill the fish at medium heat until cooked or about 5 minutes per side. Set aside.

39

INGREDIENTSMETHOD

INGREDIENTS METHOD SUgar hUT Thai reSTaUranT S ugar Hut, in the heart of Fulham is an

SUgar hUT Thai reSTaUranT

S ugar Hut, in the heart of Fulham is an utterly enchanting, Thai and Morrocan-themed den. Here you can lounge on lavish beds, surrounded by rich textiles and warm hues

and sip cocktails before sampling the delicious Thai dishes. These are served all at once, rather than by course, to enable you to experience a harmony of tantalising tastes and textures.

to experience a harmony of tantalising tastes and textures. Address: 374 North End Road, London SW6

Address: 374 North End Road, London SW6 1LY Telephone: 020 7386 8950 Opening Hours: Mon-Wed 6.30pm-11.pm

Thurs-Sun

6.30pm-11.30pm

Address: 93-95 High Street, Brentwood, Essex CM14 4RR Telephone: 01277 200 885

Opening Hours: Tue-Sat 6pm-11.30pm Website: www.sugarhutworld.com

pla ob SUgar hUT

6pm-11.30pm Website: www.sugarhutworld.com pla ob SUgar hUT 300-400g A Whole Fresh Seabass 10g Lemongrass 5g Lime

300-400g A Whole Fresh Seabass 10g Lemongrass 5g Lime Leaves 10g Sliced Galangal

1 tea spoon of Soya sauce

1/4 tea spoon of Thai ground pepper

5g Chopped Corainder roots 5g chopped garlic 5g chopped chilli

1 table spoon of lime juice

2 table spoon of Thai fish sauce

1 tea spoon of palm sugar 1ft x 1ft of banana leaves

Buttleflied fresh seabass by cutting its back but not completely then remove its main bone. Put lemongrass, lime leaves, Sliced Galangal, soya sauce and Thai ground pepper into a ready cut seabass, wrap with banana leaves then grill its both sides for 20 mins until it’s cooked and smell all herbs. Mix chopped corriander roots, chopped garlic, chopped chili, lime juice, Thai fish sauce and palm sugar in a small bowl served with a fine grilled seabass wrapped with banana leaves.

41

INGREDIENTSMETHOD

INGREDIENTS METHOD Thai Silk reSTaUranT T he flagship of Thai Silk, located immediately behind Southwark Jubilee

Thai Silk reSTaUranT

T he flagship of Thai Silk, located immediately behind Southwark Jubilee Line Underground Station, just 5 minutes walk from Waterloo Station, is an absolute

‘must’ for lunch or dinner. The stylish interior decor, featuring beautiful Thai artefacts, and the healthy Thai cuisine ensure that patrons enjoy a memorable visit every time. Since opening Thai Silk Southwark has proved to be a very successful meeting place, for its many contented and repeat Customers.

At Thai Silk Customers are able to Drink and Dine al fresco outside our Bar & Restaurant areas, in case of rain we have four huge umbrellas, installed with their own lights and eco-friendly halogen heaters. As we look forward to the Summer we just hope that we get some wonderful sunshine, which will bring the Piazza area into its own.

Address: 94-95 Isabella Street, off Joan Street, London SE1 8DA Telephone: 020 7928 5111 Opening Hours: Mon-Fri 12pm-11pm

Sat

Unit 13, Entertainment Avenue, The 02, London SE10 0DX

5pm-11pm

Address:

Telephone: 020 8858 1899

Opening Hours: Mon-Fri 12pm-11pm

Sat

12pm-3am

Sun 12pm-11pm Website: www.thaisilkrestaurant.co.uk

goong phad Takrai

Website: www.thaisilkrestaurant.co.uk goong phad Takrai 250 grams King Prawns ( 5 pcs. 1 each 50 g.)

250 grams King Prawns ( 5 pcs. 1 each 50 g.)

20

grams Lemon Grass

20

grams Roasted Chilli Paste

15

ml. Lemon Juice

15

ml. Fish Sauce

20

mi. Vegetable oil

10

ml. Chicken stock

5

grams Sugar

5

grams Kafir Lime Leaves

3

grams Mint leaves (decoration)

3

grams Red chilli (decoration)

Peel and clean King Prawns, set aside. Cut Lemon Grass, Coriander, Red Chilli and Kafir Lime. Heat Vegetable Oil in Wok until smoking slightly, drop in Prawns and stir fry until they are medium cooked, add Chicken Stock, Roasted Chilli Paste, Lemon Juice, Fish Sauce, Lemon Grass, Kafir Lime Leaves and Sugar, then stir fry for about one minute. Turn onto Plate and decorate with Mint Leaves and Red Chilli.

43

INGREDIENTSMETHOD

INGREDIENTS METHOD yUm yUm Thai reSTaUranT E ntering the restaurant past a bubbling fountain through a

yUm yUm Thai reSTaUranT

E ntering the restaurant past a bubbling fountain through a leafy Thai garden it’s not hard to identify the secrets of YumYum’s success. On arrival guests are asked to wait

in the stylish cocktail bar whilst a suitable table is found in the usually bustling restaurant. This is no chore though as the talented bar staff know a thing or two about cocktails and the premium spirit selection is enough to satisfy even the choosiest connoisseur. That said, novices need not fear the impressive selection as the bar staff are always willing to guide you to the right choice. A large wooden beamed Thai house draped in red fabrics neatly breaks up what would have been a cavernous space.

YumYum’s extensive menu is strictly classical Thai but the quality of the ingredients and the attention to detail mark it out from your average neighbourhood Thai. The house specialities range from some excellent fish dishes to the unique Kang Mussaman. Once done, you would be a fool to leave without sampling the delicious desserts that provide an interesting twist on European classics with Thai influences.

interesting twist on European classics with Thai influences. kang mUSSaman lamb peanUT bUTTer cUrry 2 Star

kang mUSSaman lamb peanUT bUTTer cUrry

Thai influences. kang mUSSaman lamb peanUT bUTTer cUrry 2 Star Anise, broken up 2 Cassia Bark

2

Star Anise, broken up

2

Cassia Bark or Cinnamon Stick, broken up

2 Litres Water 400g Lamb

1 teaspoon Turmeric

1 tablespoon Mussaman Curry Paste

1 tablespoon Crunchy Peanut Butter

1 tin Coconut Milk 500ml Lamb or Chicken Stock

1 tablespoon Soy Sauce

1 teaspoon Salt 25g Palm Sugar

1 Medium sized Potato, peeled and quartered 150g Pumpkin, cut into bite-size chunks

1 tablespoon corn or vegetable oil

In a pan or pot, bring the water to boil with the cassia or cinnamon bark and star anise. Add the lamb and tumeric. Cook just above simmering for 15 minutes, then drain, discarding the cooking liquid. Heat the wok and add the oil, the Mussaman paste, peanut butter and half the coconut milk. Simmer, stiring continuously, for a couple of minutes, then add the lamb and stock, followed by the soy sauce, salt, palm sugar and tamarind paste. Stir again, bring to boil, then leave to simmer very gently for 45 minutes. Add the potato and pumpkin. Simmer for a further 15 minutes. Use a fork to check that lamb, potato and pumpkin are all tender, then add the remaining coconut milk and garnish ingredients. Simmer for 5 minutes more.

INGREDIENTS

METHOD

I N G R E D I E N T S METHOD nava Thai reSTaUranT L

nava Thai reSTaUranT

L ocated in Stedham – a picture postcard Sussex village - in the beautiful countryside of the South Downs, the Hamilton

Arms is one of the first English pubs with a Thai restaurant

serving truly authentic Thai cuisine.

The Hamilton Arms/ Nava Thai restaurant has now become renowned for its cuisine, friendly ambience, decorations, picturesque setting and wonderful display of floral hanging baskets - attracting visitors from far and wide, and has gained an enviable reputation of serving the best Thai food west of Bangkok.

Opened in Stedham in January 2002 by Surapee Mudita Karnasuta and Suhail Hussain as a perfect location for a pub and restaurant, it has also become the head office of the Mudita Trust,

a

registered charity set up to help prevention of child prostitution

in

Thailand.

With so little magic left in the world you owe it to yourself to visit us!

Address: Hamilton Arms, School Lane, Stedham, GU29 0NZ Telephone: 01730 812 555 Email: hamiltonarms@hotmail.com Website: www.thehamiltonarms.co.uk Opening Hours: Tue-Sun 12pm-2.30pm Tue-Sat 6pm-10.30pm Sun 7pm-9.30pm (Closed on Monday except Bank Holidays)

Sun 7pm-9.30pm (Closed on Monday except Bank Holidays) red cUrry dUck 400g roast duck Red Curry

red cUrry dUck

(Closed on Monday except Bank Holidays) red cUrry dUck 400g roast duck Red Curry Paste Lime

400g roast duck Red Curry Paste Lime leaves Coconut milk Tomato, sliced Pineapple, sliced Mushrooms, chopped

Heat oil and curry paste in a saucepan. Stir for 1 minute and add 400g of sliced roast duck and lime leaves and stir a few minutes more. Slowly pour and stir in 400ml of coconut milk.

Reduce heat and simmer for 5 minutes.

Add sliced tomato, sliced pineapple, and mushrooms and season with fish sauce and sugar. Garnish with fresh basil and chilli.

Serve with steamed rice.

INGREDIENTS

METHOD

INGREDIENTS METHOD Saran rom thai reStaurant S aran Rom, a breathtaking restaurant spread over three floors

Saran rom thai reStaurant

S aran Rom, a breathtaking restaurant spread over three floors features two bars, a 200 capacity restaurant, an indoor lounge area and an outside heated terrace with day beds.

Floor to ceiling windows along the outside of the restaurant area offer tranquil riverside views of The Thames, making the venue the perfect setting for romantic meals, parties, cocktails or a la carte dining.

Saran Rom offers the highest standards of traditional Thai cooking in London. Our wish is for every customer to experience authentic Thai and oriental food fit for Kings in a classic, tranquil setting reminiscent of one of Bangkok’s finest palaces, complete with the friendly and exceptional service for which Thailand is renowned.”

and exceptional service for which Thailand is renowned.” Address: The Boulevard, Imperial Wharf, Townmead Road,

Address: The Boulevard, Imperial Wharf, Townmead Road, London SW6 2UB Telephone: 020 7751 3111 Email: river@blueelephant.com Website: www.blueelephant.com/river Opening Hours: Mon-Sat 12pm-5.30pm, 6pm-11pm

Sun

12pm-2.30pm, 5.30pm-10.30pm

12pm-5.30pm, 6pm-11pm Sun 12pm-2.30pm, 5.30pm-10.30pm Plah koong yang 3 River giant prawns 2 stalk

Plah koong yang

6pm-11pm Sun 12pm-2.30pm, 5.30pm-10.30pm Plah koong yang 3 River giant prawns 2 stalk lemongrass, sliced

3

River giant prawns

2

stalk lemongrass, sliced thinly

2

leaves, sliced thinly

6

shallots, sliced thinly

6

Mints leaves

1 table spoons, tamarind juice

½ tea spoons, lemon juice

1 ½ table spoons, Coconut milk

½ tea spoons, Chilli powder

Garnish

Sauce

2

Leaves, Lettuces

½ table spoons, Palm sugar

6

Leaves, Mint

1

table spoons, Fish sauce

1

table spoons, Roasted coconut

Mix in the bowl chili powder (Nam Prink Prow), palm sugar, fish

sauce, and tamarind juice and lemon juice mix well together.

Add the remaining ingredients lemongrass, kaffir lime leaves,

shallot, and mint leaves toss lightly.

steamer with boiling water for 1 minute. Arrange the prawns

in a searing dish. Put the salad dressing over the prawns on top. Garnish topped with roasted coconut, deep fried small

chili and mint leaves.

Steam the prawns in

INGREDIENTSMETHOD

INGREDIENTS METHOD Siam Thai reSTaUranT T hai cuisine has many unique flavours and irresistible rich aromas
INGREDIENTS METHOD Siam Thai reSTaUranT T hai cuisine has many unique flavours and irresistible rich aromas

Siam Thai reSTaUranT

T hai cuisine has many unique flavours and irresistible rich aromas from the exotic spices used, the astringency of the lemongrass, the anise-like pungency of Thai Basil, the

piquancy of chilies and gentle smoothness of coconut milk; these defining notes and many others, are flavours of Royal Thai Cuisine.

At Siam Thai restaurant, we adhere faithfully to Royal Thai culinary traditions. the chefs at Siam Thai Restaurant are among its great practitioners.

at Siam Thai Restaurant are among its great practitioners. Address: 101Arrowe Road, Greasby, Wirral, CH49 1RY

Address: 101Arrowe Road, Greasby, Wirral, CH49 1RY Telephone: 0151 677 5719 Email: info@siamgreasby.com Website: www.siamgreasby.com

Opening Hours: Mon-Thurs 12pm-2.30pm, 5.30pm-10.30pm

Fri

Sun (Buffet) 2pm-9pm

12pm-2.30pm, 5.30pm-11pm

Fri Sun (Buffet) 2pm-9pm 12pm-2.30pm, 5.30pm-11pm gai yang Spring Chicken 2 tablespoon Soya sauce 1 tablespoon

gai yang

Sun (Buffet) 2pm-9pm 12pm-2.30pm, 5.30pm-11pm gai yang Spring Chicken 2 tablespoon Soya sauce 1 tablespoon Oyster

Spring Chicken

2 tablespoon Soya sauce

1 tablespoon Oyster Sauce

2 tablespoon Coriander roots, chopped

1 /2 tablespoon Garlic,peeled and chopped

1 tablespoon Ground white pepper

2 tablespoon Ginger, chopped

Wash chicken and pat dry. Make a marinade by blending together coriander roots,garlic,white pepper in a food processor adding soya sauce and oyster sauce. To form a smooth paste. marinade the chicken pieces in this mixture for at least an hour.

Grill the chicken pieces over charcoal on a moderate heat until cooked and golden.Served with sweet chili dipping sauce.

THAI DUSIT

Thai dUSiT reSTaUranT

T he name thai dusit means a thai buddhist paradise and this beautifully appointed restaurant certainly lives up to the promise. For many years the team of genuine thai chefs

have been weaving their magic and bringing a taste of Thailand to the Midlands. The cuisine is totally authentic and so is the decor, artefacts, atmosphere and most importantly the staff. In fact, the whole dining experience is designed to transport customers into the thai culture and the atmosphere is extremely friendly and unhurried.

and the atmosphere is extremely friendly and unhurried. Address: 8 Bold Lane, Derby DE1 3NT Telephone:

Address:

8 Bold Lane, Derby DE1 3NT

Telephone:

01332 372 016

Address:

42 Market Street, Kingswinford, West Midlands DY6 9LB

Telephone:

01384 292 002

Address:

39 London Road, Coventry CV1 2JP

Telephone:

024 76227788

Website:

www.thaidusit.co.uk

002 Address: 39 London Road, Coventry CV1 2JP Telephone: 024 76227788 Website: www.thaidusit.co.uk 48
002 Address: 39 London Road, Coventry CV1 2JP Telephone: 024 76227788 Website: www.thaidusit.co.uk 48
002 Address: 39 London Road, Coventry CV1 2JP Telephone: 024 76227788 Website: www.thaidusit.co.uk 48

addie Thai caFe

Address:

121 Earls Court, London SW5 9RL

Telephone

020 7259 2620

allSo Thai

Address:

15 Empire Parade, Middlesex HA9 0RQ

Telephone

020 8795 4242

aroon rai Thai

Address: 60 Widmarsh Street, Hereford HR4 9HG Telephone 01432 279971

arT oF Siam

Address:

53 North Brook Street, Newbury, West Berkshire RG14 1AN

Telephone

0163 542 700

Address:

30 High Street, Newcastle-under-Lyme ST5 1QL

Telephone

01782 629 664

Address:

King’s Walk, King Street, Reading RG1 2HG

Telephone

0118 951 2600

aUmThong

Address:

31 King’s Road, Brighton, East Sussex BN1 1NR

Telephone

01273 777 256

aUmThong Thai

Sussex BN1 1NR Telephone 01273 777 256 aUmThong Thai Address: 60 Western Road, Hove, East Sussex

Address:

60 Western Road, Hove, East Sussex BN3 1JD

Telephone

01273 773 922

Email:

aumthong@hotmail.com

aUnchaleeS

Address: 68-72 Joel Street, Northwood Hill, Middlesex HA6 1LL Telephone: 01923 824 416

ayUdhya Thai cUiSine

Address:

14 Kingston Hill, Surrey KT2 7NH

Telephone:

020 8549 5984

baan Tha Thai reSTaUranT

Address: Swan House, High Street, Yalding, Kent ME18 6HS

Telephone:

01622 816 607

Email:

bookings@baantha.com

Website:

www.baantha.com

Opening Hours: Tue 6pm-10pm Wed-Sun 12pm-10pm

baan Thai

Address:

Telephone

Address:

Telephone

95-96 High Street, Burton on Trent DE14 1LJ 01283 740 099 4 Church Street, Baskingstoke RG21 7QE 01256 869 698

baanThai reSTaUranT

Address: 203 Old Christchurch Road, Bournemouth BH1 1JU

Telephone

01202 556 595

Road, Bournemouth BH1 1JU Telephone 01202 556 595 Address: 34 St Andrew Street, Hertford, Hertfordshire SG14

Address: 34 St Andrew Street, Hertford, Hertfordshire SG14 1JA Telephone 01992 587 706

banana leaF canTeen lTd

Address:

75-79 Battersea Rise, London SW11 1HN

Telephone:

020 7228 2828

bangkok caFe

Address: 64 Albert Road, Southsea, Hampshire PO5 2SL

Telephone

02392 429 922

bangkok hoUSe

Address:

42A Hythe Bridge Street, Oxfordshire OX1 2EP

Telephone

01865 200 705

Address:

70 Whiteladies Road, Bristol, Avon BS8 2QA

Telephone

0117 973 0409

bangkok Spize

Address:

119 Elm Road, Southsea, Hampshire PO5 1LH

Telephone

023 9234 7338

Southsea, Hampshire PO5 1LH Telephone 023 9234 7338 beaU Thai Address : 761 Old Lode Lane,

beaU Thai

Address:

761 Old Lode Lane, Solihill B92 8JE

Telephone:

0121 743 5355

bkk Thai reSTaUranT

Address:

8 St.Mary Street, Ely CB7 4ES

Telephone

01353 665 011

8 St.Mary Street, Ely CB7 4ES Telephone 01353 665 011 Address: 284 Kensington, High Street, London

Address: 284 Kensington, High Street, London W14 8NZ

Telephone

020 7630 1231

Address:

23 Haymarket, London SW1Y 4DG

Telephone

020 7930 7800

Email:

www.blue-lagoon.co.uk

020 7930 7800 Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road,
020 7930 7800 Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road,
020 7930 7800 Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road,

caTS caFe deS arTiSTeS

Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road, London, SW19 1EH
Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road, London, SW19 1EH
Email: www.blue-lagoon.co.uk caTS caFe deS arTiSTeS chang Thai Address : 136 Merton Road, London, SW19 1EH

chang Thai

Address: 136 Merton Road, London, SW19 1EH Telephone: 020 8543 6213 Email: info@changthai.co.uk Website: www.changthai.co.uk Opening Hours: Thurs-Fri 12am-3pm Mon-Sat 6-11pm

chaophraya

Hours: Thurs-Fri 12am-3pm Mon-Sat 6-11pm chaophraya Address: 20A First Floor, Blays Court, Swinegate, Leeds

Address:

20A First Floor, Blays Court, Swinegate, Leeds LS1 4AG

Telephone

0113 244 9339

Email:

leeds@chaophraya.co.uk

Address:

19 Chapel Walks, Off Cross Street, Manchester M2 1HN

Telephone

0161 832 8342

Email:

manchester@chaophraya.co.uk

Website:

www.chaophraya.co.uk

 

don boiS

Address:

48 Firth Street, London W1D 4SF 020 7437 7444

Address:

311 New King Road, London SW6 4RF 020 7736 8833

Telephone

Telephone:

 

dUSiT Thai cUiSine

Address:

Kemp Hall Passage, 130A High Street, Oxford OX1 4DH 01865 202 233

 

Telephone

Address: 21 Leopold Road, Wimbledon, London SW19 7BB Telephone: 020 8944 8648 Opening Hours: Mon-Sat 5.30pm-11pm Sun 5.30pm-10.30pm

 

chilli banana

 
 

Address:

2 Park Lane, Liverpool L17 8US 01517 268 641 The Kings Arms Hotel, Alderly Road, Chesire SK9 1PZ 01625 539 100

eaT Thai reSTaUranT

Telephone

Address:

14-15 Easton Street, Buckinghamshire HP11 1NT 01494 532 888 eat-thai@eatthai.co.uk

Address:

Telephone

Telephone

Email:

 
Address: Telephone Telephone Email:   Address : Unit E Centenary Square, West Yorkshire BD1 1SD
Address: Telephone Telephone Email:   Address : Unit E Centenary Square, West Yorkshire BD1 1SD

Address:

Unit E Centenary Square, West Yorkshire BD1 1SD

Telephone:

0871 811 5142

cloiSTerS Thai

Address: 24 High Street, Ross-on-Wye, Herefordshire HR9 5BZ Telephone 01989 567 717 Email: cloistersthai@hotmail.com Website: www.wyenot.com

coconUT garden

Website: www.wyenot.com coconUT garden dee Thai reSTaUranT Address : 6-6A Cecil Road, Hale,

dee Thai reSTaUranT

Address:

6-6A Cecil Road, Hale, Cheshire WA15 9PA

Telephone:

01625 539 100

elephanT royale dockland

Address:

Locke’s Wharf, Westferry Road, London E14 3AN

Telephone:

020 7987 7999

FaT boyS

Address:

33 Heaven Green, Ealing, London W5 2NX

Telephone

0208 998 5868

Address:

10A Edensor Road, Chiswick, London W4 2RG

Telephone

020 8994 8089

Address:

431-433 Richmond Road, Middlesex TW1 2EF

Telephone

020 8892 7657

Address:

68 High Street, Brentford, TW8 0AH

Telephone

020 8569 8481

galangal Thai canTeen

Address:

29 Park Way, London NW1 7PN

Telephone:

020 7485 9933

garden & grill

Address:

253A Portobello Road, London W11 1LL

Telephone:

020 7402 7509

020 7485 9933 garden & grill Address : 253A Portobello Road, London W11 1LL Telephone: 020
khUn mae Address : 99 Chippenham Road, London W9 2AB Telephone: 020 7266 0990 king
khUn mae Address : 99 Chippenham Road, London W9 2AB Telephone: 020 7266 0990 king
khUn mae Address : 99 Chippenham Road, London W9 2AB Telephone: 020 7266 0990 king

khUn mae

Address:

99 Chippenham Road, London W9 2AB

Telephone:

020 7266 0990

king & i reSTaUranT

Address:

81 Dedworth Road, Windsor, Berkshire SL4 5BB

Telephone

01753 832 666

king and i

kinnaree Thai reSTaUranT

01753 832 666 king and i kinnaree Thai reSTaUranT kUm lUang Address : 326-328 Greek Road,

kUm lUang

Address: 326-328 Greek Road, London SE10 9SW Telephone: 020 8293 4011

kWan Thai reSTaUranT

Address: 14 St. Nicholas Street, Ipswich, Sussex IP1 1TJ Telephone: 01473 253 106 Address: Unit1 Hays Galeria, London Bridge, London SE1 2HD Telephone: 020 7403 7373 Address: 21A New Street, Woodbridge, Suffolk IP12 1DY

Telephone:

Email: thai-cuisine@kwan-thai-restaurant.freeserve.co.uk

01394 388 338

lamThong Thai reSTaUranT

Address:

6A Baddow Road, Essex CM2 0DG

Telephone:

01245 494 525

lanna Thai

Address:

19 Queensgate, Inverness, IV1 1DF

Telephone:

01463 226 644

lemongraSS

Address:

58 Stoke Newington, London N16 0NB

Telephone:

020 7254 3454

lemongraSS Thai reSTaUranT

Address:

4 High Street, Exmouth, Devon EX8 1NN

Telephone:

01395 269 306

liTTle Siam Thai reSTaUranT

Address:

10 Friar Gate, Derby, Derbyshire DE1 1BU

Telephone:

01332 344 828

loTUS FloWer Thai cUiSine

Address:

89 Station Road, Taunton TA1 1PB

Telephone:

01823 324 411

lUk pra Tor Thai

TA1 1PB Telephone: 01823 324 411 lUk pra Tor Thai Fine dining Thai style. Authentic dishes,

Fine dining Thai style. Authentic dishes, cooked and served by Thai staff (some in exotic formal dress). The Luk Pra Tor restuarant holds many quality awards.

Address: 23 Easthorpe Street, Ruddington, Nottingham NG11 6LB Telephone 0115 984 4363

lUmpini

Address:

12-14 Magdalen Street, Norwich NR3 1HU

Telephone:

01603 615 188

lUmpini Thai reSTaUranT

Address:

105 High Street South, Bedfordshire LU6 3SQ

Telephone:

01582 601 788

lye Torng Thai reSTaUranT

Address:

35 St.Georges Road, London SE1 6EW

Telephone:

020 7793 7979

Email:

www.lyetorng.com

made in Thai

Address:

24 Darlington Street, Wolverhampton WV1 4HW

Telephone:

01902 312 512

Wolverhampton WV1 4HW Telephone: 01902 312 512 mae Thai Address: 75 The Broadway, Wimbledon, London SW19

mae Thai

Address: 75 The Broadway, Wimbledon, London SW19 1QE Telephone: 020 8542 8834

maekong Thai

Address:

12 Worcester Road, Bromsgrove B61 7AE

Telephone:

01527 578 888

mai ped ped ped

Address:

11 Market Street, Brighton BN1 1HH

Telephone:

01273 737 373

mai Thai

Address: Hobbs Pavilion, Park Terrace, Cambridge CB1 1JH Telephone: 01223 367 480

mai Thai reSTaUranT

Address:

6 Pierrepont Street, Bath BA1 1LBA

v

Telephone:

01225 445 557

Website: www.maithai.co.uk Opening Hours: Mon-Sun 12pm-2pm Sun-Thurs 6pm-10.30pm Fri-Sat 6pm-11.30pm

manorom

Address: 35 Southampton Street, Covent Garden, London WC2E 7HG Telephone 020 7240 1030 Address: 16 Maiden Lane, Covent Garden, London WE2E 7NJ Telephone 020 7240 4139

menU Thai

Address:

345 Fleet Road, Fleet, Hampshire GU51 3NT

Telephone:

01252 621 790

monTien

Address:

Telephone 020 8948 8487

Address:

Telephone 01308 425 570 Address: 6 London Road, Westerham, Kent TN16 IBD

Telephone 01959 565 833

214 Sandycombe Road, Richmond, London TW9 2EQ

37 East Street, Bridport, Dorset DT6 3JX

Address:

65 London Road, Sevenoaks, Kent TN13 IAU

Telephone

01732 455 600

mUang Thai reSTaUranT

DT6 3JX Address: 65 London Road, Sevenoaks, Kent TN13 IAU Telephone 01732 455 600 mUang Thai
DT6 3JX Address: 65 London Road, Sevenoaks, Kent TN13 IAU Telephone 01732 455 600 mUang Thai
DT6 3JX Address: 65 London Road, Sevenoaks, Kent TN13 IAU Telephone 01732 455 600 mUang Thai
nUmjai Thai reSTaUranT Address: 19A Millburngate, Durham DH1 4SL Telephone 0191 386 2020 Address: 33

nUmjai Thai reSTaUranT

Address:

19A Millburngate, Durham DH1 4SL

Telephone

0191 386 2020

Address:

33 St James Boulevard, Newcastle NE1 4AX

Telephone

0191 2619 080

Boulevard, Newcastle NE1 4AX Telephone 0191 2619 080 pad Thai park inTernaTional hoTel Address: 117-125 Cromwell

pad Thai

Newcastle NE1 4AX Telephone 0191 2619 080 pad Thai park inTernaTional hoTel Address: 117-125 Cromwell Road,
Newcastle NE1 4AX Telephone 0191 2619 080 pad Thai park inTernaTional hoTel Address: 117-125 Cromwell Road,

park inTernaTional hoTel

Address: 117-125 Cromwell Road, London SW7 4DS Telephone: 020 7370 5711

phUkeT pavilion

Address:

8 Union Street, Edinburgh, Scotland EH1 3LU

Telephone:

0131 556 4323

phUTaWan marT

Address:

98 Parkgate, Darlington, Durham DL1 1RS

Telephone:

01325 353 217

pin’S kiTchen

Address: Lower Road, Market Drayton, Shropshire TF9 4NL Telephone: 01630 672 237

pin peTch

Address: 1-2 Waxhouse Gate, High Street AL3 4EW Telephone: 01727 854 843 Address: 39 Newington Green Road, Islington, London N1 4QT Telephone: 020 7354 8545 Address: 13 High Street, Newport Pagnell, Milton Keynes MK16 8AR Telephone: 01908 211 211

pom’S Thai cUiSine

Address:

24 High Street, Old Town, Swindon SN1 3EP

Telephone

01793 480 046

Email:

pomsthaifood@yahoo.co.uk

01793 480 046 Email: pomsthaifood@yahoo.co.uk rai d’or raTchada Address : 129 Lee Road, Blackheath,
01793 480 046 Email: pomsthaifood@yahoo.co.uk rai d’or raTchada Address : 129 Lee Road, Blackheath,
01793 480 046 Email: pomsthaifood@yahoo.co.uk rai d’or raTchada Address : 129 Lee Road, Blackheath,

rai d’or

480 046 Email: pomsthaifood@yahoo.co.uk rai d’or raTchada Address : 129 Lee Road, Blackheath, London SE3

raTchada

Address:

129 Lee Road, Blackheath, London SE3 9DS

Telephone:

020 8318 0092

Email:

info@ratchada.co.uk

Website:

www.ratchada.co.uk

Opening Hours:

Mon-Sat 12pm-3pm, 6pm-11pm

rice Thai reSTaUranT

Address:

303 Potobello Road, London W10 5TD 01473 253 106 238 Blythe Road, Brook Green W14 0HJ 020 7603 1122

Telephone:

Address:

Telephone:

Address:

189 Mansfield Road, Nottingham NG1 3FS 0115 948 3001

Telephone:

Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13
Road, Nottingham NG1 3FS 0115 948 3001 Telephone: Siam corner Address: 17 Bird Street, Lichfield WS13

Siam corner

Address:

17 Bird Street, Lichfield WS13 6PW

Telephone

01543 411 911

Address:

43-53 Osmaston Road, Derby DE1 2JF

Telephone

01332 206 220

Address:

118 London Road, Leicestershire LE2 0QS

Telephone

0116 254 4856

Address:

8/9 Lordsmill Street, Chesterfield, Derbyshire S41 7RW

Telephone

01246 271 998

Derbyshire S41 7RW Telephone 01246 271 998 Address: 44 Moulsham Street, Chelmsford CM2 0HY Telephone:

Address: 44 Moulsham Street, Chelmsford CM2 0HY Telephone: 01245 352 245

Siam Food gallery

Address:

95 - 97 High Street, Esher, Surrey KT10 9QE

Telephone

01372 477 139

Address:

Trumps Green Road, Virginia Water, Surrey GU25 4HL

Telephone

01344 843 283

Water, Surrey GU25 4HL Telephone 01344 843 283 Address: 59A London Road, Grantham, Lincolnshire NG31 6ET

Address: 59A London Road, Grantham, Lincolnshire NG31 6ET Telephone: 01476 576 383

4HL Telephone 01344 843 283 Address: 59A London Road, Grantham, Lincolnshire NG31 6ET Telephone: 01476 576

Siam Thani

At Siam Thani the fare is traditional Thai and totally authentic. It is produced by skilled Thai chefs, masters of their craft, using herbs and spices flown in fresh from Thailand.

craft, using herbs and spices flown in fresh from Thailand. Sir and madam Address: 8-9 Jeffries

Sir and madam

herbs and spices flown in fresh from Thailand. Sir and madam Address: 8-9 Jeffries Passage, Guildford,

Address: 8-9 Jeffries Passage, Guildford, Surrey GU1 4AP Telephone 01483 535 025 Address: 37 Station Approach, West Byfleet, Surrey KT14 6NF Telephone 01932 353 297 Opening Hours: Mon-Sun 12pm-3pm Mon-Sun 6pm-10.30pm

SUkhoThai

Address: 8 Regent Street, Chapel Allerton, Leeds LS7 4PE

Telephone:

0113 237 0141

Email:

info@thaifood4u.co.uk

Website:

www.thaifood4u .co.uk

Address:

7 Park Walk, Chelsea, London SW10 0AJ 020 7351 9881

Telephone:

Address:

29 Wimbledon Hill Road, London SW19 7NB 020 8947 9199

Telephone:

SUWanna

Road, London SW19 7NB 020 8947 9199 Telephone: SUWanna STar oF Siam Address: Sandial Hotel, Darlington
STar oF Siam Address: Sandial Hotel, Darlington Road, Yorkshire DL6 2XF Telephone 01609 780 525
STar oF Siam
Address: Sandial Hotel, Darlington Road, Yorkshire DL6 2XF
Telephone 01609 780 525
Address:
Telephone
Hight Hotel, 101 Durham Road, Newcastle DH5 9QT
0191 584 8745
Talad Thai reSTaUranT
Address: 320 Upper Richmond Road, Putney London SW15 6TL
Telephone: 020 8789 8084
Email:
info@taladthai.co.uk
Website: www.taladthai.co.uk
Opening Hours: Lunch: Tue-Fri 12am-2.30pm, 5.30pm-11.15pm
Tamnag Thai
Address:
Telephone:
855 Fulham Road, London SW6 5HJ
020 7371 7600

Tarn Thai reSTaUranT

Address: 9 George Street, Nottingham, Nottinghamshire NG1 3BH Telephone: 0115 959 9454

TaSTe oF Thai

NG1 3BH Telephone: 0115 959 9454 TaSTe oF Thai Address: 117-119 Southgate Street, Gloucester GL1 1UT

Address: 117-119 Southgate Street, Gloucester GL1 1UT

Telephone

01452 520 894

TaWana

Address:

3 Westbourne Grove, London W2 4UA

Telephone:

020 7229 3785

Grove, London W2 4UA Telephone: 020 7229 3785 Address: 22 Charlwood Street, London SW1V 2DY Telephone:
Grove, London W2 4UA Telephone: 020 7229 3785 Address: 22 Charlwood Street, London SW1V 2DY Telephone:
Grove, London W2 4UA Telephone: 020 7229 3785 Address: 22 Charlwood Street, London SW1V 2DY Telephone:
Grove, London W2 4UA Telephone: 020 7229 3785 Address: 22 Charlwood Street, London SW1V 2DY Telephone:

Address: 22 Charlwood Street, London SW1V 2DY Telephone: 020 7592 9584

Charlwood Street, London SW1V 2DY Telephone: 020 7592 9584 Thai edge Address: 7 Calverley Street, Leeds

Thai edge

Address:

7 Calverley Street, Leeds LS1 3DY

Telephone:

0113 243 6333

Address:

7 Oozells Square, Brindley Place, Birmingham B1 2HS

Telephone:

0121 643 3993

Address:

Unit 8 The Old Brewery Quarter, Cardiff CF10 1AT

Telephone:

029 2023 5665

Thai elephanT

Address:

4-6 London Road, Twyford, Berkshire RG10 9ER

Telephone

01189 349 651

Address:

Unit 3 15 Cheltenham Parade, Harrogate HG1 1DD

Telephone

01423 530 099

Address:

20 Regent Street, Leamington Spa, Warwickshire CV32 5HQ

Telephone

01926 886 882

Address:

10 Theatre Street, Warwick CV34 4DP

Telephone

01926 410 688

Street, Warwick CV34 4DP Telephone 01926 410 688 Thai emerald Address: 36 Castle Street, Cirencester,

Thai emerald

Address: 36 Castle Street, Cirencester, Gloucestershire GL7 1QH Telephone 01285 654 444 Address: 60 St. Georges Place, Gloucestershire GL50 3PN

Telephone

01242 522 004

Place, Gloucestershire GL50 3PN Telephone 01242 522 004 Thai FoUr TWo Address: 42 York Street, Broadstairs,

Thai FoUr TWo

Address: 42 York Street, Broadstairs, Kent CT10 1PB

Telephone:

01843 862 925

Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT
Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055 Thai rainboW reSTaUranT

Address: 13 George Street, St.Alban’s, Hertfordshire AL3 4ER Telephone: 01727 850 055

Thai rainboW reSTaUranT

Address: 10 Leicester Road, Quorn, Leicestershire LE12 8ET Telephone: 01509 620 021 Address: 84 - 86 Market Street, Leicestershire LE65 1AP Telephone: 01530 560 404

Address: 18 Chilworth Street, London W2 6LL Telephone: 020 7402 7509 Address: 71 Calverley Road,
Address: 18 Chilworth Street, London W2 6LL Telephone: 020 7402 7509 Address: 71 Calverley Road,

Address:

18 Chilworth Street, London W2 6LL

Telephone:

020 7402 7509

Street, London W2 6LL Telephone: 020 7402 7509 Address: 71 Calverley Road, Tunbridge Wells, Kent TN1

Address: 71 Calverley Road, Tunbridge Wells, Kent TN1 2UY

Telephone:

01892 511 370

Tunbridge Wells, Kent TN1 2UY Telephone: 01892 511 370 Thai Siam Address: 12 Upper Street, Covent

Thai Siam

Address:

12 Upper Street, Covent Garden, London WC2H 9DL

Telephone

020 737 96893

Address:

27 Ropergate, Pontefract, West Yorkshire WF8 1LG

Telephone

01977 600 659

Thai Smile

Address: 3 New Street, Basingstoke, Hampshire RG21 7DE Telephone: 01256 463185 Address: 102 Main St, Bingely, West Yorkshire BD16 2JH Telephone: 01274 561811 Address: 86 High Street, Teddington, Middlesex TW11 8JD Telephone: 020 8943 9553

ThaiSmile Thai reSTaUranT

Thai Tanic reSTaUranT

Address:

66-68 Crouch End Hill, London N8 8AG

Telephone:

020 8341 6100

Thai Thai

Address:

292 High Street, Slough, SL1 1NB

Telephone:

01753 577 922

Thai Tho

Address: 20 High Street, Wimbledon, London SW19 5DX Telephone: 020 8946 1542

Street, Wimbledon, London SW19 5DX Telephone: 020 8946 1542 Address: 346 Richmond Road, Twickenham TW1 2DU

Address: 346 Richmond Road, Twickenham TW1 2DU Telephone: 020 8892 6808

Thai Welcome

Address:

11 High Street, Stone ST15 8AJ

Telephone:

01785 819 000

Thailand no1 reSTaUranT

Address:

80-81 Bailget, Lincoln LN1 3AR

Telephone:

01522 537 000

Thailand reSTaUranT

The anchor inn

Address: 1 High Street, Standford in the Vale, Faringdon SN7 8LH Telephone: 01367 710 325

The bell

The bell My Wife Suphit cooks the food that she grew up eating from her Home

My Wife Suphit cooks the food that she grew up eating from her Home Country. We try as hard as we can to use Thai vegtables and herbs so the food that you eat would be the same as if you were in Thailand. The only thing that we change is the levels of chillies to your taste.Lets us know that you found us in the guide.

Address:

25 High Street, North Marston, Bucks MK18 3PD

Telephone

01296 670 635

The elephanT royal

Address: 591-581 Cranbrook Road, Gants Hill, Ilford, Essex IG2 6JZ Telephone: 020 8551 7015

The king and Thai

Address: The Forester Arms, Avenue Road, Broseley TF12 5DL Telephone: 01952 882 004

The limehoUSe Thai reSTaUranT

Address:

327 High Street, Rochester, Kent, ME1 1DA

Telephone:

01634 813 800

The lime leaF

Address: 25 London Street, Basingstoke , RG21 7PG Telephone: 01256 355 272 Email: info@thelimeleaf.co.uk Website: www.thelimeleaf.co.uk Opening Hours: Mon-Sat 12.30pm-2.30pm, 5.30pm-11pm

The old Thai hoUSe

Address: 102A Bartholomew Street, Newbury, Berkshire RG14 5DY Telephone: 0163 535 959 Address: 125 London Road, Camberley, Surrey GU15 3JY Telephone: 01276 21 212

The raven hoTel

Address:

Main Road, Ballaugh, Isle of Man IM7 5EG

Telephone:

01624 897 272

The royal elephanT

Address: 8 Warwick Road, Beaconsfield, Buckinghamshire HP9 2PE Telephone: 01494 674 380

The Teak hoUSe

Address: 47-49 Peach Street, Wokingham, Berkshire RG40 1XJ Telephone: 0118 978 8893

Wokingham, Berkshire RG40 1XJ Telephone: 0118 978 8893 Address: 362 Old York Road, Wandsworth, London SW18

Address: 362 Old York Road, Wandsworth, London SW18 1SP Telephone: 020 8877 2724

Address:

Telephone: 020 8567 5577

Address:

Telephone: 020 7584 4788

57 New Broadway, Ealing, London W5 5AH

93 Pelham Street, London SW7 2NJ

The Thai dragon

Address:

35 East Hill, Colchester, Essex CO1 2QX

Telephone:

01206 863 414

The Thai hoUSe

Address: 6 Pegler Way, Crawley, West Sussex RH11 7AG

Telephone:

01293 533 005

The Thai loUnge

Address: 14 Radcliffe New Road, Whitefield, Manchester M45 7GY Telephone: 0161 766 8822

The Thailand reSTaUranT

Address: 15 Lewisham Way, New Cross, London SE14 6PP

Telephone:

020 8691 4040

The Thai TWig

Address: 31 Augusta Place, Lemington Spa, Warwickshire CV32 5EL Telephone: 01926 336 422

The Thai village reSTaUranT

Address: 1594-1596 High Street, Solihull, West Midlands B93 0LF Telephone: 01564 771 595

The Thailand reSTaUranT

Address: 15 Lewisham Way, New Cross, London SE14 6PP

Telephone:

020 8691 4040

Thida Thai cUiSine

WalrUS bar

Address:

78-88 High Street, Manchester M4 1ES

Telephone:

01618 288 700

WhiTe orchid

Address:

60 Bridge Street, Northampton NN1 1PA

Telephone:

01604 633 733

Address:

148 High Street, Ruislip, Middlesex HA4 8LJ

Telephone:

01895 676 342

xen pan aSian reSTaUranT

Address:

126-127 Friar Street, Reading RG1 1TZ

Telephone:

01189 582 966

yUpa’S Thai kiTchen

Address:

313 Chiswick High Road, London W4 4HH

Telephone:

020 8995 2424

zene

Address:

1030 Harrow Road, London NW10 5NN

Telephone:

020 8960 8268

Harrow Road, London NW10 5NN Telephone: 020 8960 8268 Welcome “Sawadee Kap” or “Sawadee Ka” You

Welcome

“Sawadee Kap” or “Sawadee Ka” You can now get cases of Thailand’s no.1 beer delivered straight to your home or work, to enjoy with a Thai meal or for a party. All you need now is some sand, sun and palm trees to chill out Thai style. Enjoy!!

Just go to www.changbeerstore.com

Chang Beer Logo by Paya the Elephant Commissioned by Chang Beer UK from the MaeSa

Chang Beer Logo by Paya the Elephant

Commissioned by Chang Beer UK from the MaeSa Elephant Camp, Thailand July 2007

Thanks to Thai Fine Art Ltd and Peter Kulmapijit of the MaeSa Elephant Camp

Chang beer is available throughout the UK. For further Thai restaurants who list Chang Beer please visit our website www.changbeer.com and look at ‘Find Chang’ to find your local Thai restaurant.

our website www.changbeer.com and look at ‘Find Chang’ to find your local Thai restaurant. aWard Winning
our website www.changbeer.com and look at ‘Find Chang’ to find your local Thai restaurant. aWard Winning
our website www.changbeer.com and look at ‘Find Chang’ to find your local Thai restaurant. aWard Winning

aWard Winning chang beer