MENUS >> Entrees


 

 

NAM PRIK PRA TU
“Mae-Klong” Mackerel, Vegetables Rouladewith Fermented Shrimps Paste & Chili Relish

 

PAD THAI “CHAI YA”

Chantaburi Rice Noodles, River King Prawns, Pork Rind,”Chai-Ya” Salted Egg, Peanut with Banana Blossom

 

CHILI   LAMB
Wok Fried “Opar Valley” Lamb, Jungle’s Style Hot BasilChili Relish with Pearl Garlic

 

GAI GO LEK
Roasted Chicken Breast with Southern Style Spice 

 

 

KUROBUTA PORK BELLY
Braised Kurobuta Pork Belly with Caramel Peanut,Sour Mustard Greens and Secret Five-Spice Reduction

 

 

MUSSAMAN LAMB
48 Hours Braised, New Zealand Lamb Shank, Potatoes,Almonds Chips with Southern Thai Mussaman Curry

 

 

HUNGARIAN GOOSE CURRY
Hungarian Honey Roasted Goose, Cherry Tomato, Lychee Fruit Pineapple in Red Curry and Puff Pastry

 

 

GRILLED SNOWFISH
Chilean Snowfish Glazed with Fermented Red
Soya Bean Curd and Bok Choy

 

 

LEMONGRASS SNOWFISH
Steamed Snowfish in Targine with Lemongrass-Ginger
Soya Reduction

 

 

ROCK LOBSTER AND AMBER CURRY SAUCE
Steamed Rock Lobster with homemade style
curry sauce celery caviar

 

 

CHOO CHEE

Crispy Silky Fish (Pla Nuea Oon)  or  Grilled River King Prawns
Topped with Aromatic Red Curry Sauce

 

 

PAD HOY SHELL
Stir-Fried “Hokkaido” Scallops with Baby Leek and Black Pepper Sauce

 

 

BANGKOK ROTI
Aromatic Green Curry, “Australian Beef Striploin Marble Score No.8”, Thai Baby AubergineServed with Roti Canai

 

 

VOLCANIC BEEF
Wok-Fried “Australian Beef Striploin Marble Score No.8”, King Basil, Smoked Chili Jam,Egg York Confit (Osha’s Signature EST. 1997)