Collection
Stir-Fries
Thirty seconds over a screaming wok — basil, chilli, garlic and fire.
Signature Series
The line drawings
In Full Colour
Painted
Stir-Fries
Pad Kra Pao · ผัดกะเพรา
Holy basil, chilli and garlic tossed over a screaming wok, crowned with a crispy fried egg.
Stir-Fries
Crab in Curry Powder · ปูผัดผงกะหรี่
Whole crab stir-fried in a yellow curry-powder and egg sauce with celery and chilli oil — messy, and worth it.
Stir-Fries
Cashew Chicken · ไก่ผัดเม็ดมะม่วง
Chicken, roasted cashews, dried chillies and spring onion in a sweet-savoury glaze.
Stir-Fries
Morning Glory Stir-Fry · ผัดผักบุ้งไฟแดง
Morning glory, garlic and chilli thrown into a wok so hot the oil catches — done in thirty seconds.
Stir-Fries
Gai Pad Khing · ไก่ผัดขิง
Chicken with fine strips of young ginger, wood-ear mushrooms and spring onion — the gentle stir-fry.
Stir-Fries
Pad Prik Khing · ผัดพริกขิง
Pork and long beans fried dry in red curry paste with shredded makrut lime — no ginger, despite the name.
Stir-Fries
Pad Cha Talay · ผัดฉ่าทะเล
Prawns, squid and mussels with green peppercorns, fingerroot and holy basil — cha is the sound the wok makes.
Stir-Fries
Chilli-Paste Clams · หอยลายผัดน้ำพริกเผา
Clams opened in the wok with roasted chilli paste and Thai basil — sweet, smoky and gone in minutes.
Stir-Fries
Kai Jeow Moo Sap · ไข่เจียวหมูสับ
A puffed, crisp-edged omelette with minced pork, dropped onto rice — the cheapest great meal in Thailand.
Stir-Fries
Pad Pak Ruam Mit · ผัดผักรวมมิตร
Broccoli, baby corn, carrot and mushrooms, glossy from the wok — the dish everyone at the table shares.
