Chef Mama Duu MIENG KHUM Historically a snack enjoyed primarily by the royal family though today often enjoyed by all Thais at social gatherings. Consummate skill is required to prepare the dish’s savoury-sweet shrimp sauce with peanut, dried shrimp, shallot, ginger, lime and chili and arrange within a beautiful lotus flower. MAR HOR Based on an ancient royal recipe and rarely seen on restaurant menus. Sweet, caramelised ground chicken complemented with peanut and served with juicy Hua Hin pineapple. GAI KHOLAE Southern-style grilled chicken marinated in Chef Mama Duu’s home-made chili paste. Tender, fragrant and delicious. KRA BONG THONG Influenced by Burma’s Tai Yai people who migrated to the North of Thailand. A selection of pumpkin and seasonal vegetable fritters served with sweet chili sauce. POOH JAH Generous serving of deep-fried minced pork and Hua Hin spanner crab meat served in shell with sweet sauce as condiment. LAAB MUANG A Northern version of the Northeast’s popular minced-meat salad, here featuring minced beef prepared with aromatic herbs and piquant spices for a deliciously different taste of Laab. SOM TUM THAI GAI YANG Famous spicy salad featuring several of the many ingredients available fresh throughout the year in Thailand. Our version contains shredded unripened papaya, sliced tomatoes, peanuts, dried mini shrimp and fresh garlic served with grilled herb chicken and spicy sauce. LAAB PLA THOD BUNG KAN RECIPE Special recipe by Chef Mama Duu featuring deep-fried sea bass with roasted rice, spring onion, shallot and sawtooth coriander. Spicy Northeastern-style laab preparation combining herbs, chilies and lemon provides bold and zesty flavour. CHA-AM POMELO SALAD Fresh pomelo salad with prawn, chilli paste and deep-fried onion TOM YUM GOONG N AM KHON Classic Thai dish but enhanced by a Chef Mama Duu twist. Spicy lemongrass soup with prawns and home-made sweet chili paste given a luscious texture with creamy coconut milk. TOM KHA GAI Spicy coconut soup with galangal and sliced chicken breast. Recipe features lean chicken breasts for a healthier but exceptionally flavourful dish. SOUP NUE TOON 24-hour slow-braised beef cheek with cinnamon, potato and tomato and served with spicy green chili sauce. Cooking methods ensures incredibly tender beef with melt-in-the-mouth texture. PAD THAI GOONG Probably Thailand’s best-known dish and a worldwide favourite. Within Thailand, pad Thai often is served at street-side food stalls but will be found on most restaurant menus too. At Pirom, we wok-fry noodles with tiger prawns in tamarind paste then add tofu, bean sprouts and spring onion. Peanuts, chili flakes and sugar can be added to personal taste. KHAO PAD ROD FAI We are proud to unveil our Khao Pad Rod Fai, the traditional fried rice dish served with pork and black soya sauce. Chef Mama Duu’s recipe is inspired by childhood memories of riding the train with her mother. KHAO PAD POOH Traditional fried rice with crab meat transformed into something special by Chef Mama Duu KHAO PAD – CHICKEN, PORK OR BEEF Fried rice with chicken, pork or beef KHAO KA PRAO – CHICKEN OR PORK Stir-fried chicken or pork with chili and hot basil, served with fried egg and steamed rice GAI PHAD MED MAMUANG Tender stir-fried chicken with vegetables, cashew nuts and Chiang Mai-style dry chilies. Served with rice. SEE-KRONG MOO YANG PAD NAM PRIK ONG In northern culinary tradition Nam Prik Ong is a part of many meals. For diners at Pirom, Chef Mama Duu has created a delicious version combining stir-fried grilled pork ribs with tomato sauce and Northern spices. PED ROM KWAN RAD SAUCE MA KHAM Savoury smoked duck wonderfully complemented with the subtle sweetness of tamarind honey sauce. PAD PAK TAM RUE-DU-KAN Flavoursome as well as colourful blend of vegetables stir-fried in a sweet and savoury oyster sauce with garlic. Served over rice. PLA SAM ROD Pan-fried sea bass filet with three-flavour sauce (spicy, sweet and sour). Passionfruit in sauce further makes for a distinctive blend of tastes. GAENG KIAW WAN MOO YOD MAPROW ORN A classic Thai dish whose striking colour makes it instantly recognisable. Tender pork and young coconut shoot in green curry with fresh chili peppers. GAENG KAREE GOONG Southern-style yellow curry with prawns, potato and onion. Milder and with smoother texture than usually strong Southern Thai curries. GAENG KUA PLA Southern seafood curry with bold spicy-citrus flavour. Features sea bass and Chef Mama Duu’s special curry paste. Spiciness can be adjusted to your preference. MASSAMAN NUA Famous Thai Muslim curry with beef and potatoes. Both savoury and sweet with subtle flavours and delicate aromas from spices and herbs including coriander seeds, cumin, cloves and cinnamon.