Mudmee Thai Restaurant

Goong Sam Ros

Flash fried freshwater king prawns on the shell in chilli, garlic, palm sugar and tamarind juice.

Khor Moo Yang

Grilled marinated neck end of pork in soy sauce, pepper, garlic, coriander root and honey.

Sua Rong Hai

Scotch sirloin grilled and sliced, tossed with rice wine and served with chilli powder and soy sauce.

Ped Makham

Roast duck sliced in tamarind sauce served on the bed of Chinese green and pickled ginger.

Pla Teriyaki

Salmon fillet pan fried and topped with teriyaki sauce.

Pla Tord

Shallow fried seabass fillets served with fresh green mango, fresh chilli, shallot and fish sauce.

Gang Gai Taypo

Chicken curry with morning glory, lime leaves, lime juice and coconut milk.

Gaeng Ped

Roast duck curry cooked with peppers, pineapple, tomato and basil leaves.

Pla Chu Chi

Salmon fillet pan fried and topped with red curry sauce, lime leaves and coconut milk.

Gaeng Pa Moo

Pork jungle curry with mixed vegetables, Thai aubergine and fresh chilli.

Panang Gai

Chicken curry cooked with curry paste, ground coriander seeds, cumin seeds and coconut milk.

Massaman Gaek

Lamb massaman curry slow cooked with shallot, potatoes, peanuts and coconut milk.