Thai Select: Exotic, Healthy, Delicious Dinning-Thai Style

Thai food has rapidly grown in popularity among casual diners and gourmets alike, earning it a status as one of the world’s most popular cuisines. And while most people think of spice meals laced with chili as the predominant factor in Thai food, this is far from the truth.

In all Thai dishes, there must always be a balanced harmony of flavors. Whether in a rich or fragrant Thai curry, spicy soup, savory salad, or sweet dessert, the compet-ing and complementing flavors create a harmonious blend that once tasted will never be forgotten.

Herbs and spices are surely the heart of the meal. For it is these ingredients which provide a dazzling array of delicious and exotic tastes that make Thai cuisine so distinct. In addition to chili, it’s common to find garlic, lemongrass, basil, mint, and others used in Thai cooking. As with all cultures, Thais have used herbs and spices for centuries as essential remedies and medicines.

Is it any wonder then that Thai food is considered so healthy ? What makes Thai food extra special is its intricate balance of spicy, sweet, and sour. Tom Yam Goong is a perfect example of blending tastes and flavors. This is a tasty, fiery soup featuring prawns, mushrooms, lemongrass, and others and may very well be the national dish. It is the cultural heritage that contrib-utes to so much variety.

Thai cuisine takes a pride of place in its natural heritage, practiced as an art and handed down from generation to genera-tion. Thai food not only tastes good but also looks beautiful, with intricate carvings and creative decorations. To enjoy Thai dining, you don’t actually need to be in Thailand. But how can you ensure that you get the real experience ? Simply look for the “Thai Select” logo from Royal Thai Government. They realize the importance of maintaining high standards of quality, and have responded with this seal of approval.

What is “Thai Select” ?

Thai Select certifies that not only the food, but also the hospitality and the atmosphere of the restaurant. Chefs must be carefully trained in the preparation of bona fide Thai meals. Receiving this prestigious award isn’t easy; the bar is set high and the guidelines are strict. Still, through training and inspec-tions, high standard Thai Restaurants world-wide have achieved this distinction.

Thai Select Premium indicates a degree of excellence of 5-star or higher. This is given to restaurants with a score of 85 or above. With the premium status, the restaurants suggest traditional Thai decorations and outstanding services. Thai foods offered are authentic and are of premium quality. Over-all, these restaurants produce a premier dining experience.

Thai Select indicates a degree of excel-lence of 3 to 4-stars. This is presented to restaurants with a score between 75 and 84. These restaurants serve fine authentic Thai foods. Overall, these restaurants offer diners a fine dining experience

So anywhere in your travels, look for the stamp of approval “Thai Select”. It assures you that delicious Thai cuisine is being served in a pleasant atmosphere, and with a famous Thai smile. It’s not just a meal; it’s a journey into Thai culture. The certification is divided into two catego-ries based on the levels of design and service excellence:

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Explore the exotic flavours of Thai cuisine Medicinal Herbs in Thai FoodThai Select Restaurants in the UK

Explore the exotic flavours of Thai cuisine

Although usually considered as a single cuisine, Thai food is better described according to the country’s four main regions: Central, Northern, Northeastern, and South-ern. With cultural and ethnic infusions over centuries, regional cuisines have absorbed some Eastern and Western influences while maintaining their own unique flavours and characteristics.

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Ingredients100 g. (dried weight) Chandhaburi noodles or small rice noodles6 medium sized prawns, peeled and deveined½ cup bean curd, diced4 tablespoons pickled white radish, finely chopped3 tablespoons vegetable oil4 tablespoons roasted peanuts, coarsely ground4 tablespoons palm sugar syrup4 tablespoons tamarind concentrate4 tablespoons fish sauce½ teaspoon dried red chilli powder2 eggs1 cup raw bean sprouts¼ cup Chinese chives cut into 1 inch piecesFresh vegetable as side dish

Phad Thai Goong Sod (Thai Stir-Fried Noodles with Prawn)

Preparation1. Soak the noodles until soft. Drain.2. In a wok, fry the bean curd in little oil until golden brown, then add the pickles white radish. Season with palm sugar syrup, fish sauce, tamarind concentrate and dried red chilli powder. Add prawns and continue to fry until they are cooked.3. Gently fry the softened noodles, add a little water, then push to the side of the wok. Add beaten eggs, and when they begin to set, quickly scramble them and continue to fry them with bean sprouts and chives. Sprinkle chopped peanuts on top and serve on a plate with fresh vegetables as a side dish.

Tip The syrup is made from boiling 200 g. of palm sugar and 1 cup of water to the syrupy thicknes.

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Ingredients300 g. chicken, cut into pieces½ cup carrots, cut into pieces½ cup eggplants, pieces½ cup string beans, cut into pieces¼ cup green curry paste 3 cups coconut milk2 tablespoons vegetable oil¼ cup fish sauce2 teaspoons granulated sugar3 kaffir lime leaves, shredded4-5 green and red spur chillies, sliced diagonally½ cup sweet basil leaves

Kaeng Keow-wan Kai (Green Chicken Curry)

Preparation1. Stir-fry the green curry paste with vegeta-ble oil until aromatic. Add the chicken and continue frying until cooked, add sugar and fish sauce, stir in the coconut milk.2. Put in carrots, young coconut shoot, string beans and eggplants, bring to a boil.3. Then, chillies, kaffir lime leaves and sweet basil leaves are added last. Remove from heat and serve with steaming rice or Chinese rice-flour vermicelli.

TipPea eggplants can be used as well as round eggplants.Serves: 4 persons

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Ingredients8 peeled Thai prawns3 tablespoons fish sauce1 tablespoons palm sugar2 cups coconut milk2 tablespoons vegetable oil¼ cup panang curry paste½ cup sweet basil leaves4-5 kaffir lime leaves, shredded1 each green and red spur chillies, sliced into strips

Pa-nang Goong (Goong Panang Curry)

Preparation1. Heat the vegetable oil in a wok and fry the prawns until cooked and transfer them into the serving plate.2. Heat the coconut milk, stir in the curry paste until the coconut cream begins to separate. Add palm sugar and fish sauce until boil.3. Pour the curry sauce on top of the prawns and garnish with kaffir lime leaves, basil and red chilli.

TipAs an alternative prawns can be replace with chicken, pork or beef.Serves: 2 persons

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Ingredients10-15 prawns, peeled and deveined5-6 slices galangal2-3 sticks lemongrass, cut into pieces3-4 kaffir lime leaves, shredded2 ½ cups water¼ cup roasted chilli paste3 tablespoons lime juice5 bird chillies, crushed2-3 coriander (leaves only)

Tom-yum Goong (Hot and Sour Prawn Soup)

PreparationPut galangal, lemongrass and kaffir lime leaves into water and bring to boil, add prawns. When cooked, season with roasted chilli paste, fish sauce and lime juice. Garnish with chillies and coriander leaves.

TipMilk can be added by reducing water by half and put milk instead to produce a thicker soup.Serves: 2 persons

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Ingredients10-12 medium sized prawns, peeled and deveined½ cup prawns, cooked1 cup white Chinese cabbage, sliced1 cup white radish, cut into pieces1 cup cabbage, cut into pieces½ cup string beans, cut into pieces1 cup cauliflower, cut into pieces¼ cup hot and sour curry paste4 cups stock, vegetable1/3 cup fish sauce¾ cup tamarind concentrate2 tablespoons palm sugar, optional

Kaeng-som Phak Ruam(Hot and sour Mixed Vegetable soup)

Preparation1. Pound the curry paste with the cooked prawns until smooth. Set aside.2. Bring the stock to boil. Add the mixed sour curry paste and prawns, cooked. When boiled, put in the prawns, followed by white radish and cauliflower. When cooked, add string beans, cabbage and white Chinese cabbage and continue cooking.3. Season with fish sauce, palm sugar (optional) and tamarind concentrate. Bring to boil, remove from heat and serve.

Serves: 4 persons

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Ingredients3 chicken thighs½ cup potatoes, cut into squares3 tablespoons mussaman curry paste2 cups coconut milk¼ cup roasted peanuts2 bay leaves3 cardamons2 tablespoons vegetable oil¼ cup palm sugar3-4 tablespoons fish sauce1 ½ tablespoons tamarind concentrate

Kaeng Mus-sa-man Kai (Chicken Mussaman Curry)

Preparation1. Stir-fry the curry paste until aromatic. Add the chicken and continue to fry until partly cooked. Set aside.2. Put the partly cooked chicken, potatoes, peanuts into a pot of coconut milk. With medium heat, bring to boil. When the chicken and potatoes are almost cooked, season with sugar, fish sauce and tamarind concentrate. Add bay leaves and cada-mons. Simmer until the chicken and potatoes are thoroughly cooked. Remove from heat and serve immediately.

TipBeef or pork, cut in chunks, can be used instead of chicken thighs. They should be boiled in coconut milk before adding them to the curry paste to give more delectable taste to the curry.Serves: 3-4 persons

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Ingredients1 cup shredded green papaya½ cup shredded carrots2 string beans, cut into pieces5 cherry tomatoes2 tablespoons dried shrimps2 tablespoons roasted peanuts, crushed2-4 bird chillies4-5 cloves garlic2 tablespoons palm sugar2-3 tablespoons fish sauce1 ½ tablespoons lime juice1 tablespoon tamarind concentrate¼ cup cashew nuts

Som-Tum(Spicy Green Papaya Salad)

Preparation1. Pound garlic, chillies, dried shrimps and peanuts, coarsely. Add string beans, also lightly pounded. Season with lime juice, palm sugar, tamarind concentrate and fish sauce.2. Add the tomatoes, carrots and papaya and lightly mix together. Mix in fried cashew nuts. Dish out and serve with fresh vegeta-bles.

TipHouse crabs or salted land crabs can be used instead of prawns. The amount of sugar should be reduced a little to make a better taste.

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Ingredients6 cups coconut milk500 g. angle mushrooms, finely chopped6 tablespoons fish sauce2 cups red curry pasteChinese rice-flour vermicelliVegetables such as bean sprouts, string beans, sweet basil leaves and shredded cabbage

Ka-nom-jeen Nam-ya Hed (Chinese Rice-Flour Vermicelli

with Spicy Mushroom Sauce)

PreparationMix the curry paste with coconut milk and bring to boil. Then add the angel mush-rooms and season with fish sauce and sugar. When boiled, spoon on to a Chinese rice-flour vermicelli and serve with vegeta-bles of your choice.

TipCanned tuna or other fish with soft and fluffy fresh can be used instead of mushrooms. Serves: 4 persons

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Ingredients125 g. chicken fillet, sliced1 tablespoons chillies, chopped1 tablespoons garlic, chopped1 tablespoons sugar1 tablespoons fish sauce2 cups Holy basil1 tablespoons cooking oilChicken stock or water

Pad Ga Phrow Kai(Chicken Stir-Fried with Chillies

and Holy Basil)

PreparationDeep-fry one cup of holy basil until crispy. Remove and place on a paper towel to drain the excess oil. Heat 1 tablespoons of cook-ing oil and fry the chopped garlic and chillies until fragrant. Stir in the chicken, turn the heat to high and quickly add sugar and fish sauce. Add the remaining cup of holy basil and stir then add a tablespoon of water or chicken stock and add more if require when it become too dry. Transfer to a serving plate and garnish with the crispy holy basil.

Serves: 2 persons

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Ingredients200 g. chicken breast, cut into pieces¼ cup corn flour3 cups large dried chillies2 teaspoons garlic chopped1 cup onions sliced1 stalk spring onion1 ½ cooking oilIngredients for sauce 2 teaspoons fish sauce3 teaspoons sugar¼ cup tomato sauce1tablespoons chilli sauce¼ tablespoons ground pepperTo make sauce: Mix all ingredients together

Kai Phad Med Ma-muang Himmaparnt

(Stir-Fried Chicken with Cashew Nuts)

PreparationCoat the chicken in corn flour. Heat up the oil and fry dry chillies. Add chicken and cashew nuts when cooked transfer it to the bowl. Fry the garlic until slightly brown, add onion and the sauce and stir it until thickened. Turn off the heat and transfer the cooked chicken into it then add spring onion.Serves: 2 persons

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Medicinal Herbs in Thai Food

Herbs, plants and spices used in Thai cooking, not only add flavours and aromas, making this one of the most tasty cuisines, but also have medicinal properties which makes it one of the healthiest.

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Kra-chai (Fingerroot)

It dispels gas and can help with digestion and colic. It treats discharges, regulates the bladder and fortifies the heart. It also contains many vitamins such as vitamin A, vitamin B2 and calcium. Fingerroot is added to curries to enhance the aroma and to neutralize the strong odour meat.

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Ka-prow (Holy Basil)

It dispels gas, and helps relieve stomach pain and colic. It lessens nausea and vomiting beside inducing sweating. Holy Basil contains vitamin A, vitamin C, niacin, phosphorus, iron, calcium and beta-carotene. Holy Basil leaves are often used in curries and many stir-fried dishes. They can be used fresh or crisply fried and eaten as a condiment to the dish.

Ho-ra-pha (Sweet Basil)

It helps with digestion and relieves abdominal pain, colic and indigestion. It contains vitamin A, vitamin B2, vitamin C, calcium, iron, fibre, phosphorus and beta-carotene. Sweet Basil leaves are commonly added in both red and green coconut curries as well as some stir-fried dishes. In addition, they are consumed fresh as an accompaniment in many popular North-eastern dishes such as Lab, a spicy and sour minced cooked meat and Nom Tok or spicy and sour grilled meat. They are also eaten as boiled vegetable.

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Kha (Galangal)

It is used to dispel intestinal gas and ease dysentery. Besides relieving the distensions of the abdomen, galangal also helps dispel phlegm. Galangal contains vitamin B1 and B2, calcium, fibre and phosphorus. Galangal is used in various Thai soups such as Tom Yum or spicy hot and sour soup and Tom Kha, a soup similar to Tom Yum but containing coconut milk. Galangal is another ingredient also used in making curry pastes.

Ta-krai (Lemongrass)

Lemongrass has many healthy benefits. It helps with digestion, vomiting, lowering blood pressure and dispelling gas and is also used to treat fever, stomach pain, gallstones and other diseases of the urinary tract. It contains vitamin A, calcium, iron, fibre and phosphorus. Lemon grass is used in Tom Yum and various kinds of spicy salad with herbs such as Pla. Lemongrass is another ingredient used in making curry paste.

Ma-krood (Kaffir Lime, Bergamot)

It helps dispel gas and relieves giddiness. Kaffir Lime juice is a remedy for scurvy. Bergamot leaves contain calcium, beta-carotene, and vitamin A, B2 and C. Although Kaffir Lime can be used as a whole, only the rind or zest is used in the ingredients of curry pastes. The juice is used in those curries that require extra sourness and aroma, such as Kanom Jeen Nam Prik, a curry served with Chinese rice-flour vermicelli.

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Hom-dang (Shallot)

It dispels gas, helps the bladder, regulates menstrual cycles, and is an effective treatment for the common cold. It not only helps with digestion but also promotes good appetite. Shallot contains selenium, which is a mineral that acts as an agent to enhance the working of enzymes between vitamin A, C and D. Shallots are used in salads, Lab and various Pla and spicy meat dish with lime juice, fish sauce and Thai mint. They are also included in the ingredients for curry pastes. Sometimes finely cut and deep-fried until crisp. Shallots can be sprinkled on food for aromatic purpose.

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Thai Select Restaurants in the UK

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Blue ElephantChaopraya Eat-Thai Restaurant

Mango Tree ORA Restaurant Passion for Thai Cuisine

Pad Thai RestaurantPatara Fine Thai Cuisine (Knightsbridge Branch) Patara Fine Thai Cuisine (Oxford Street Branch)

Patara Fine Thai Cuisine (Soho Branch)Patara Fine Thai Cuisine

(South Kensington Branch)Rumwong

SUDA Thai Cafe RestaurantSuk Saran Fine Thai Cuisine

Sukho Fine Thai CuisineSuksan Fine Thai Cuisine

Tamnag ThaiThai Pot

Thai Square (Minories)Thai Square (Hanover Square)

Thai Square (Islington)Thai Square (Mansion House)Thai Square (Putney Bridge)

Thai Square (South Kensington)Thai Square (The Strand)

Thai Square (Trafalgar Square)Thai Square (Windsor)

Thai Square (Covent Garden)Thai Square (Maidenhead)

Thai Square (Marlow)Thai Square (Richmond)Thai Square (Sevenoaks)Thai Square (St. Albans)

Thai Square (Soho)Thai Square (Wig & Pen)

101 Thai KitchenAddie's Thai

Ba SiamBaipo Thai Restaurant

Bangkok Boulevard Bangkok Boulevard Express

Blue OrchidBusaba Eat Thai

Eat Thai RestaurantEsarn Kheaw Thai Restaurant

Janetira Eat Thai Jintana Thai RestaurantJintana Thai RestaurantJintana Thai Restaurant

Mai Thai RestaurantNahling

Nipa Thai RestaurantPearl of Samui Thai Restaurant

Phetpailin Thai RestaurantSiam Food Gallery (Esher)

Siam Food Gallery (Virginia water)Sohpita Thai Cuisine

SucheeraTara Thai Restaurant

Taste of ThaiTawana

Thai Nakorn RestaurantThai Rice (Brook Green)

Thai Rice (Fulham)Thai Rice (Portobello)Thai Tho Restaurant

Thai Upon Thames RestaurantThe Thai Terrace

Yum Yum

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101 Thai Kitchen

A family run restaurant specialist in Thai Isaan and Southern cuisine. Opened in 2004, the restaurant is a popular eating and meeting place for Thai expats and adventurous farangs with extensive authentic food menu and a wide range of home made drinks and ice creams.

352 King Street Hammersmith W6 0RX02087466888, 07971347938www.101thaikitchen.comsutti101@yahoo.co.uk

Signature Dish1. Tum Sua 2. Southern Style Spicy Prawn with Sa Tor 3. Crisy Fried Fish Salad Laotian Style

Tum Sua

Crisy Fried Fish Salad Laotian Style Southern Style Spicy Prawn with Sa Tor

Addie's Thai

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“Eat like a local" at Addie's restaurant - a true taste experience of Bangkok's unvarnished heritage and a wide variety of food in the cozy Thai ambience.

121 Earls Court Rd, Kensington & Chelsea,

London SW5 9RL020 7259 2620

www.addiesthai.co.uk

Signature Dish1. Sizzling King Prawns in Panang Curry 2. Duck Breast Tamarind Sauce with Salad 3. Seafood Herbs and Brandy Hot Pot

Seafood Herbs and Brandy Hot Pot

Sizzling King Prawns in Panang Curry

Duck Breast Tamarind Sauce with Salad

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Ba Siam

Our contemporary Thai Restaurant and wine bar is located in the wonderful village of Thames Ditton just a short walk from the famous Hampton Court. Traditional dishes along with modern dishes with a twist! Beers, wines and cocktails served in our wine bar before or after your meal.

Summer Road, Thames DittonSurrey KT7 0QQ0208 716 7161www.ba-siam.cominfo@ba-siam.com

Signature Dish1. Duck Spring Roll 2. Roasted Duck Curry 3. Chicken Massaman Curry

Duck Spring Roll

Roasted Duck Curry Chicken Massaman Curry

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Baipo Thai Restaurant

Our priority food must be cooked from the scratch and all the ingredient are very fresh, use a good quality product. The restaurant is spotless follow hygiene and friendly atmosphere.

63 Upper Orwell Street, Ipswich IP4 1HP

0147 321 8402www.baipo.co.uk

Signature Dish1. Starter Baipo Recommends 2. Green Chicken Curry 3. Mee Krob

Starter Baipo Recommends

Green Chicken Curry Mee Krob

Bangkok Boulevard

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Sexy little Thai restaurant hit with local clapham crowd. Filled with smokey red an black walls, oversized Buddha-themed canvases, leather banquettes and floorboards as well as spicy exotic aromas, restaurant is a handy hideaway for dates and business dining.

87 Lavender HillLondon SW11 5QL0207 228 0086www.bangkokboulevard.cominfo@bangkokboulevard.com

Signature Dish1. Lost in Boulevard (Lamb Shank Massaman) 2. On the Strip (Sea Bass Red Prig) 3. Noodle King (Pad Thai Koong Yai)

Lost in Boulevard

Noodle KingOn the Strip

Bangkok BoulevardExpress

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Sexy little Thai restaurant hit with local clapham crowd. Filled with smokey red an black walls, oversized Buddha-themed canvases, leather banquettes and floorboards as well as spicy exotic aromas, restaurant is a handy hideaway for dates and business dining.

87 Lavender HillLondon SW11 5QL

0207 228 0086www.bangkokboulevard.cominfo@bangkokboulevard.com

Signature Dish1. Lost in Boulevard (Lamb Shank Massaman) 2. On the Strip (Sea Bass Red Prig) 3. Noodle King (Pad Thai Koong Yai)

Lost in Boulevard

Noodle KingOn the Strip

Blue Elephant

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Upon walking into Blue Elephant, London, you’ll be whisked, through time, away to Saran Rom; the historical summer palace for the Thai Royal Family. Situated in Impe-rial Wharf, on the banks of the River Thames, marvel upon the elegant, palatial décor as you dine in an ambience reminis-cent of being on the Chao Phraya River in the heart of Bangkok. The menu at Blue Elephant, London is a palette of traditions and novelties, catering to your palate. You can choose from a variety of unique dishes, from the past, present and future of Thailand’s gastro-nomic culture. Every delicacy we offer is exciting and prepared with the freshest ingredients from Thailand following recipes concocted by our world-renowned star chef, Khun Noroor Somany Steppe.

The Boulevard, Imperial WharfTownmead Road, London SW6 2UB0207 751 3111www.blueelephant.com/london/london@blueelephant.com

Signature Dish1. Yam Ma-Khuer Muang Doi Kham 2. Kaeng Massaman Kae 3. Kaeng Pu Bai Cha-Ploo

Kaeng Massaman Kae

Yam Ma-Khuer Muang Doi Kham

Kaeng Pu Bai Cha-Ploo

Blue Orchid

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Blue Orchid Thai Restaurant & Lounge Bar in Amersham…Dusky, Shimmering lights. Reflections of gold, green and red. We have installed some of Thailand's history, culture & beliefs into creating and exquisitely authentic ambience. Our ethos, at the Blue Orchid, is to provide sumptous Thai Cuisine embracing a passion for tradition and excellence. Spice Times Restaurant award best county & best in Amersham by Amersham people.

102-104 Sycamore Road, AmershamBuckinghamshire HP6 5EN

0149 443 2245www.blueorchidamersham.co.ukinfo@blueorchidamersham.co.uk

Signature Dish1. Ped Ma-Kham 2. Panang Curry 3. Goong Yai Sauce Ma Kham

Panang Curry Goong Yai Sauce Ma Khamy

Ped Ma-Kham

One & only restaurant in buckingham-shire Acknowledged by Amersham & Wycombe College,Aylesbury College, Amersham & Chiltern Rugby and Football Club, Chesham Rugby Club.

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Busaba Eat Thai

Busaba Eathai, conceived by Alan Yau, is modern Thai eatery. It is a casual dining venue offering a single course eating experience devised to feed you with minimum fuss. The diverse but simple menu offers a flavoursome selection of Thai salads, noodles, curries and stir-fries. The menu also offers an extensive list of Asian inspired juices and smoothies, a simple yet considered selection of wines, all with enough character to complement the food.

106 – 110 Wardour Street London W1F 0TR020 7255 868622 Store Street London WC1E 7DF020 7299 79008-13 Bird Street, London W1U 1BU020 7518 808035 Panton Street, London SW1Y 4EA020 7930 0088319 Old Street, London EC1V 9LE020 7729 0808Southern Terrace, Westfield London, Shepherd’s Bush London W12 7GA020 3249 1919Bicester Village, Oxfordshire, OX26 6WD0186 9362 70044 Floral Street, London WC2E 9DA020 7759 0088358 King’s Road, London SW3 5UZ020 7349 5488Chestnut Plaza, Westfield Stratford City, London E20 1GL020 8221 8989www.busaba.commail@busaba.com

Signature Dish1. Thai Calamari 2. Mussaman Duck Curry 3. Sen Chan Pad Thai

Mussaman Duck Curry

Sen Chan Pad Thai

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Thai Calamari

Chaopraya Eat-Thai Restaurant

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Located right in the heart of London, just a little off Oxford Street at St. Christopher’s Place. We at Chaopraya Eat-Thai are passionate about serving top quality Thai food, both authentic recipes and unique dishes created by our head chef.

22 St. Christopher's Place London W1U 1NP0207 486 0777wwww.eat-thai.netchaopraya@eat-thai.net

Signature Dish1. Pad Thai River King Prawn 2. Roasted Duck Curry with Thai Fruits 3. Baked Alaskan King Crab leg

Roasted Duck Curry with Thai Fruits

Pad Thai River King Prawn

Baked Alaskan King Crab leg

Eat-Thai Egham

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Using only the most authentic ingredients and many traditional recipes from the Royal kitchen, Egham Eat-Thai ensures you that you are being served with best authentic Thai cuisine around. At Egham Eat-Thai, the ingredients are served throughout including many which are flown in directly from Thailand. Our menu offer to our guests is an accurate reflection of the finniest and genuine Thai dishes and cooking.

67 High Street, EghamSurrey TW20 9EY

0149 453 2888www.eat-thai.net

chaopraya@eat-thai.net

Signature Dish1. Pan Fried Scallops 2. Tom Yum Goong 3. Mussaman Curry Lamb

Tom Yum Goong Mussaman Curry Lamb

Pan Fried Scallops

Esarn Kheaw Thai Restaurant

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Esarn Kheaw Thai Restaurant is the first North Eastern style Thai Restau-rant opened in London. We opened in 1992 and have been a family run busi-ness ever since. Mixing a modern take on customer service and authentic home made recipes, we strive to keep our family business traditional, authen-tic and friendly.

314 Uxbridge Road, Shepherd's BushLondon W12 7LJ0208 743 8930www.esarnkheaw.cominfo@esarnkheaw.com

Signature Dish1. Papaya Salad and Sticky Rice 2. Grilled Poussin 3. Duck North East Style

Papaya Salad and Sticky Rice

Duck North East StyleGrilled Poussin

Janetira Eat Thai

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The name of the restaurant is named by a great father who very much love his daughter. Janetira is a Thai name and it has a beautiful meaning. In Thai language, Jane means specialist. Or this could be meant the taste of each dish is distinguish and super delicious “just like you eat in Thailand”. Besides, the restaurant owner, he named the restaurant’s name after his dearest beloved daughter.

28 Brewer StreetLondon W1F 0SR

0207 4343 777www.janetira.co.uk

Signature Dish1. Janetira's Calamari 2. Pad Thai 3. Massaman Lamb Shank

Pad Thai Massaman Lamb Shank

Janetira's Calamari