Goong Phad Phong Kari Gub Sapparod
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Hanoi-Style Pan-Seared Local Bream with Turmeric, Dill and Peanuts Served with Steamed Brown Rice Vermicelli
Duck Confit with Tangy Red Curry Sauce served with Peach and Curried Tomatoes Served with Steamed Saffron and Brown Rice
Stew of Slow Braised Crispy Pork Belly, Herbs and Pepperwood, Served with Two-Colored Deep-fried Sticky Rice
