46.    ‘CHU CHEE CATFISH                                                       12.00
Crispy catfish with kaffir lime leaves, green beans and bell peppers, sautéed with  Chu Chee Paste.

47.    ‘PAD PETH CATFISH                                                     12.00
Crispy catfish, bamboo shoots, eggplant, onions, green beans, basil leaves, bell peppers and chili paste.

        48.    ‘PLA SAM ROD                                                            12.00
Lightly deep-fried fillet of tilapia fish topped with bell peppers, onions, pineapple, tomatoes, cucumbers; seasoned with basil and spicy sweet and sour sauce.

49.    ‘GINGER FISH                                                                12.00
Lightly deep-fried fillet of tilapia fish topped with fresh ginger strips, onions, mushrooms, and bell peppers in a gravy sauce.

50.    ‘PLA RARD PRIK                                                         12.00
Lightly deep-fried fillet of tilapia fish with bell peppers, onions and mushrooms; topped with flavored chili sauce.

51.    ‘SEAFOOD MEDLEY                                                      14.00
Shrimp, scallops, squid and green mussels stir-fried with sweet chili paste, fresh chili, onions, tomatoes, and bell peppers; topped with crispy basil.

52.    ‘THREE FLAVORS HALIBUT                                          14.00
Lightly deep-fried halibut served on a bed of pineapple, tomatoes, onions, bell peppers, and cucumbers; topped with spicy and sour sauce and crispy basil.

53.    ‘SEAFOOD CURRY DELIGHT                                          14.00
Shrimp, scallops, squid, and mussels in pineapple with a touch of lime juice, kaffir lime leaves, and bell peppers mixed in Curry Delight sauce and topped with coconut milk.

54.   JUMBO PRAWN WITH TAMARIND SAUCE                      14.00
Grilled prawn topped with tamarind sauce.

55.    ‘JUMBO PRAWN WITH PANANG CURRY                       14.00
Grilled jumbo prawn, asparagus, red bell peppers and green beans in panang sauce; Topped with coconut milk and kaffir lime leaves.

56.    ‘SALMON IN SPECIAL PANANG CURRY                        14.00
Lightly pan-fried and grilled salmon with asparagus and green bean; topped with panang curry sauce, red bell peppers, coconut milk, and kaffir lime leaves.