Pa Naeng Boran Tua-li-song Klok Gub Si Klong Neau
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Hanoi-Style Pan-Seared Local Bream with Turmeric, Dill and Peanuts Served with Steamed Brown Rice Vermicelli
40-Day Spring Chicken in Red Curry with Purple Banana and Trio of Fragrant Leaves Served with Steamed Saffron and Jasmine Rice
Pan-Seared Fillet of Cod served with Stir-Fried Lotus Stems and Lotus Roots in Herbs Coconut Cream Served with Steamed Jasmine and Brown Rice
