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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

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