menu
EATERY
Thailand is filled with an abundance of ingredients and produce for us to sought after and use. The ingredients used for the SIWILAI menu are from various province of Thailand. We would like to celebrate and glorify our local finds through an array of dishes, with both Thai and international interpretation pf the curated produce we have acquired.

ONE BITES
FRIED CORN
sprinkled with dried spices and herbs
FRIED SHRIMP PASTE (TRANG)
relish between cucumber, minced prawns
SMALL PLATES
GAI YARNG 2018
grilled turmeric marinated chicken,
turmeric emulsion with crispy onions and turmeric powder
FRIED LOCAL SHISHAMO
mango salad, dried chili
BIGGER PLATES
SEARED SEASONED TIGER PRAWNS (CHUMPHON)
with palm sugar and fish sauce in garlic oil, spicy grilled eggplants, tamarind sauce
BRAISED BEEF TONGUE (SURIN)
in soy and molasses, mascarpone, coriander, tangy chili sauce
OCEAN TROUT AND BLUE CRAB
in yellow coconut curry with betel leaves
COMMUNAL FEAST PLATES
ROASTED WHOLE SEA BASS (SMUT PRAKAN)
baked in salt crust, jaew Mang-da
SLOW COOKED SHORT RIBS (SAKON NAKHON)
sticky tamarind, dried chili glaze, chopped leeks
GRILLED RIVER PRAWNS (CHUMPHON)
with fish sauce and palm glaze, local herbs
DESSERTS
STICKY DATE PUDDING
grass jelly, rosella poached pears, butterscotch sauce
KHAOW MAO COCONUT FEUILLE
passionfruit cream, berry sauce, candied cashew nut, mulberry ice-cream
STICKY RICE MOUSSE
mango ice-cream, mango meringue, dehydrated mango


