Thai Culinary Class A4 + Menu

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THAI CULINARY CLASS CHICAGO WASHINGTON Learn the art of Thai cooking from our chefs at the popular Thai culinary class. You’ll join a small team at a cooking station, NEW YORK work together to prepare Thai dishes of your choice, and earn BORDEAUX a certiﬁcate. LONDON The price is THB 2,500++ per person, per lesson PARIS Please contact Elements restaurant, MARSEILLE 1 day advance booking is required. DAVOS DUBAI PATTAYA SINGAPORE Live the InterContinental life. THAI CULINARY CLASS MENU Please Choose 3 items from the list below and our Chef will teach you how to create these delightful dishes to impress your friends and loved ones!! THB 2,500++ per lesson, per person. SOUP NOODLES Tom Yum Goong Pad Thai Goong Spicy prawn soup with straw mushroom & lemongrass Wok fried rice noodles, prawns, chives, banana blossom Tom Kha Gai & beansprouts Light coconut & chicken broth. coconut shoot Pad Si Ew Moo Stir fried rice noodles with pork, kale & soy sauce Tom Som Pla Traditional Thai Sour Soup with ﬁsh and herbs Rhad Na Gai Flat noodle with chicken in thick gravy sauce APPETIZER Gai Hor Baitoey SALAD Crispy chicken wrapped in pandanus leaf Som Tum Talay Papaya salad with seafood Tod Man Goong Crispy prawn cake with sweet chilli sauce Pla Goong Spicy prawn salad with thai berbs Gai Satay Thai spiced BBQ chicken satay, cucumber relish Larb Gai and peanut sauce Spicy minced chicken salad CURRIES WOK FRIED Gaeng Phed Ped Yang Gai Pad Med Mamuang Red curry with roasted duck and fruits Stir fried chicken with cashew nuts Gaeng Kiew Waan Gai Neua Pad Prig Thai Dum Green curry with chicken Stir fried beef with black pepper sauce Gaeng Musaman Neua Pad Kra Prao Goong Beef curry with potatoes & peanuts Stir fried prawn with chilli and holy basil .

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Salads / สลัด Thai Salads / ย ำไทย
SALADS / สลัด THAI SALADS / ยำไทย Garden Salad / สลัดผักปลอดสารพิษ 290 A healthy composition of lettuce and garden fresh herbs with cherry Dalah Signature Dish / อาหารจานเด่น tomatoes, garden cucumber, capsicum, avocado and sweet yellow mango, rye bread croutons and sunflower seeds Yam Dok Dalah / ยาดอกดาหลา 330 Spicy salad of Dalah flower blossoms with minced pork, Served with choice of: Balsamic vinaigrette French dressing prawns, shallots and cashew nuts Asian style vinaigrette Thousand Island dressing Blue Cheese Dressing Yam Gai Yang / ยาไก่ย่าง 220 Greek Salad / กรีกสลัด 290 Grilled chicken thigh fillet salad with lemongrass, ginger, kaffir lime Salad of Romaine lettuce, roasted capsicum, tomato, cucumber, red leaves, shallot, mint leave, chili and cashew nut onion, Kalamata olives and Feta cheese, topped with grilled chicken breast Yam Som O Goong / ยา ส้มโอก้งุ 330 Juicy pomelo salad with delicate homemade medium spicy sauce, Caesar Salad / ซีซ่าร์สลัด 280 shallot, ground peanuts, roasted coconut and grilled prawns Romaine lettuce tossed in creamy Caesar dressing with bacon bits, parmesan shavings and croutons. Add your choice of: Yam Yua Plu / ยา ถั่วพลู 220 Spicy wing bean salad with shallots, roasted coconut, ground peanut Garlic fried shrimps 130 Pranburi squid 130 Sea scallops 130 and fried bean curd Lemon herb chicken 80 Grilled pork neck 80 Yam Poo Nim / ยา ปูนิ่ม 350 Tomato & Mozzarella / 290 มะเขือเทศและมอสซาเรลลาชีส Salad with green mango, shallot, chili and deep fried soft shell crab Beef tomato and buffalo mozzarella
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Breakfast Open from 7:00 until 10:30 Sandbank Caviar Breakfast A romantic start to the day. We will transfer you by private speedboat to our secluded island, with a personal waiter in attendance to set up your own piece of beach with umbrella, blanket and your choice of breakfast basket. (Please bear in mind that this excursion is subject to weather conditions and tide times.)Paul Roger Blanc de Blanc Champagne served with Kaviari oscietra caviar 50g, Kaviari Kristol caviar 50g, and Salmon eggs 50g Blinis, black bread, deviled eggs, house smoked salmon, fingerling potatoes, shallot, parsley,Two Hundred Ninety Dollars per person $290.00 pp Floating Breakfast Enjoy your breakfast in your private pool. $100.00 Set Breakfast Accompanied by tropical fruit, choice of freshly squeezed juice, and brewed coffee or Ceylon tea. Maldivian Heritage Enjoy a traditional Maldivianbreakfast, composed of a salad of smoked tuna,onion,coconut, chili, lime and sour coppee leaf. All ingredients are finely chopped and mixed and accompanied by a fried omelette, freshly bakedchapati flatbread and biskeemiyaa, a fried dumpling filled with cabbage, egg, onion and curry leaf. Best paired with sweet tea. $36.00 Middle Eastern Organic chicken eggs baked in spiced vegetable tomato sauce, grilled pita bread, chickpea, avocado, and feta salad, pickles, garden greens and herbs. $35.00 pp All Prices are quoted in USD and are subject to 10% service charge and 12% government taxes Chinese Rice congee with soy sauce, ginger, and green onion served with traditional accompaniments, youtiao (Chinese donut), dim sum dumpling of the day, stir fried garden greens, steamed roots, and chilled bean curd.
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Start with these Something stirfried MOO SATAY / CHICKEN SATAY ( G F ) 10.9 S O N I N L A W ( G F ) 8.9 EVER GREEN (GF)(V) 15.9 PAD KRAPAO (GF) 16.9 sliced chicken breast, snake bean, bell peppers, marinated collar pork/chicken, coconut cream, silky egg yolk with crispy skin, chilli seasonal asian greens, oyster sauce sweet basil, spicy fish sauce lemongrass, turmeric with thai peanut sauce ( 4 p c s ) caramelised onion & herb relish ( 2 p c s ) SALMON ON FIRE (GF) TAO HOO LUEANG PAD (GF)(V) 16.9 LEMONGRASS BEEF (GF) 17.9 PRAWN SPRING ROLL 12.9 8.9 tasmanian smoked salmon wrap in rice paper, tofu, cashew nut, bell pepper, onion, garlic, scotch fillet, lemongrass, sweet basil, prawns, carrot, coriander, soy sauce ( 4 p c s ) lettuce, celery, with spicy chilli sauce on dried chilli, soy sauce thai spicy sauce s i d e ( 3 p c s ) VEGETABLE SPRING ROLL 7 . 9 KANA MOO KROB (GF) 16.9 CHICKEN CASHEW NUT (GF) 17.9 SOYA BEAN DIPPING (V) glass noodle, cabbage, carrot, coriander, 10.9 crispy pork belly, chinese broccoli, garlic, sliced chicken breast, broccoli, onion, spring onion, oyster sauce ( 4 p c s ) tofu in creamy soya bean dressing with roti chilli, oyster sauce bell pepper, cashew nut, chilli jam bread & fresh seasonal vegetables P L A G O O N G (GF) 12.9 THAI ISAAN SAUSAGE 1 2 . 5 Curry for you poached prawns, ginger, garlic, mint, pork, rice, garlic sausage served with thai chilli paste s o m t a m s i d e ( 2 s k e w e r s ) RED CURRY ROAST DUCK (GF) 18.9 MASSAMUN BEEF CURRY (GF) 17.9 in house five spice roast duck, grape, pineapple, braised beef, carrot, daikon, SWEET CORN PATTIES ( V ) 11.9 CRISPY CHICKEN WINGS 9 .
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The Edge Menu
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RAP PUBLICATION: 2001/26 UNDER-UTILIZED TROPICAL FRUITS OF THAILAND FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC BANGKOK, THAILAND DECEMBER 2001 UNDER-UTILIZED TROPICAL FRUITS OF THAILAND by Suranant Subhadrabandhu Department of Horticulture Faculty of Agriculture Kasetsart University Bangkok, Thailand FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC BANGKOK, THAILAND DECEMBER 2001 The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. All rights reserved. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, Thailand. FOR COPIES WRITE TO: Meetings and Publications Officer, FAO Regional Office for Asia and the Pacific, Maliwan Mansion, 39 Phra Atit Road, Banglamphu, Bangkok 10200 THAILAND Tel.: (66-2) 6974000 Fax: (66-2) 6974445 © FAO, December 2001 i TABLE OF CONTENTS Page FOREWORD iiii ACKNOWLEDGEMENTS iv INTRODUCTION 1 PART 1.
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