Simply Asia

Po-Pia Je (Vegetable Springs Rolls)

Served with a sweet plum sauce.

Taud-Man Khao-Phod (Sweet Corn Cakes)

Served with a sweet chilli sauce.

Satay Gai (Chicken Satay)

Served with a spicy peanut sauce.

Po-Pia Gai (Chicken Spring Rolls)

Served with a sweet chilli sauce

Po-Pia Goong (Prawn Spring Rolls)

Served with sweet chilli sauce

Khong Waang Raum Mitr (Combo Platter)

A combination of vegetable spring rolls, chicken spring rolls and sweet corn cakes with both sweet plum and sweet chilli sauces.

Kiew Grob (Chicken and Prawn Parcels)

Served with a sweet chilli sauce.

Dim Sum Combo (Assorted Steamed Dumplings)

Chicken dumplings with a variety of fillings such as prawn, crabsticks, shitake mushroom and seafood. Served with a special dim sum sauce.

Po-Pia Ped (Duck Spring Rolls)

Duck spring rolls served with a sweet chilli sauce.

Tom Yum Goong (Prawn Tom Yum Soup)

A Thai favourite: prawns, mushroom, tomato and lemon grass in a soup flavoured with Tom Yum paste, coconut milk, fish sauce and a dash of lemon juice.

Geang-Juud Gai (Chicken Consomme)

Cabbage, mushrooms, celery, spring onions and glass noodles topped with fried garlic, and flavoured with a light soya sauce.

Tom-Kha Gai (Chicken Coconut Soup)

With tomato, mushroom and onion.

Ped Phad Phrik Khing (Duck in a flavoured Red Curry Paste) 

Duck stir-fried with green beans, lime leaves and carrots. Served with Jasmine rice.

Khao Na Ped (Duck in a flavoured Soya Sauce)

With broccoli and carrots. Served with Jasmine Rice.

Ba-Mee Na Ped (Duck in a Five Spice Sauce)

With broccoli, carrots and fried garlic tossed with yellow noodles and garnished with spring onion and coriander.

Ped Phad Tao Jeow (Duck in a Black Bean Sauce) New

Stir-fried with green beans, mushrooms and peppers in a stir-fry sauce.

Geang Khew-Wan (Green Curry) 

Made with coconut milk, broccoli, cauliflower, cabbage and basil leaves.

Phad Med Nam-Man-Hoi (Cashew Nut Stir-Fry)

Stir-fried with a mix of onion. peppers, spring onion, cashew nuts and fried garlic tossed in a stir-fry sauce.

Gra-Prao (Basil and Chilli Stir-Fry)

With green beans, peppers and garlic in a stir-fry sauce.

Preow Wan (Sweet and Sour Stir Fry)

With onion, pineapple, cucumber, spring onion and tomato stir-fried in a sweet and sour sauce.

Geang Phed (Red Curry)

Bamboo shoots, green beans and fresh basil stir-fried in a red curry sauce.

Phad Med Prik-Phao (Roasted Chilli Paste Stir-Fry)

Stir-fried in a mix of onion, peppers, spring onion, cashew nuts and fried garlic in a stir-fry sauce.

Geang Massaman (Massaman Curry)

Mixed with potato and onion in a peanut-based Southern Thai curry sauce.

Khao Phad Thai (Thai Fried Rice)

Jasmine rice with onion, tomatoes, spring onion and egg in stir-fry sauce.

Geang Butternut (Butternut Curry)

Cooked with onion in a yellow curry sauce.

Kyew Teow Phad Je (Rice Noodles Stir-Fry)

Tofu, cabbage, carrot, bean sprouts and spinach tossed with fried garlic and a mixture of vegetarian stir-fry and sweet soya sauces, tossed with rice noodles.

Ba-Mee Phad Sie-Eiuy Je (Yellow Noodle Stir-Fry)

Tofu, cabbage, cauliflower, broccoli, spinach, egg and fried garlic in a mix of vegetarian stir-fry sauce and sweet soya sauce, tossed in yellow noodles.

Geang Khew-Wan Je (Vegetarian Green Curry)

Tofu, cabbage, cauliflower, broccoli, carrot and basil in a green curry sauce. Served with Jasmine rice.

Mah-Khuer Tao-Jeow (Brinjals and Tofu)

Stir-fried in a vegetarian stir-fry sauce with green beans, peppers, mushrooms, garlic, basil and chilli, finished in a black bean sauce. Served with Jasmine rice.

Hed Phad Med Prik-Phao (Mushroom Roasted Chilli Paste Stir-Fry)

With tofu, onion, peppers, mushrooms, spring onion and fried garlic in a roasted chilli paste and vegetarian stir-fry sauce. Served with Jasmine rice.

Phad Thai (Traditional Phad Thai)

Tofu and egg stir-fried with onion and spring onion in a Phad Thai sauce. Served with rice noodles, topped with crushed peanuts, bean sprouts and lemon.

Ba-Mee Phad Sie-Eiuy (Sweet Soya Noodle)

Cabbage, cauliflower, broccoli and spinach stir-fried with egg and fried garlic in a mix of sweet soya and stir-fry sauces.

Pasta Khi-Mao (Linguine Basil)

Bamboo shoots, green beans, peppers fresh garlic, chilli and basil in a stir-fry sauce tossed with Thai Linguine pasta.

Ba-Mee Phad Yaki (Yaki Noodle)

Cabbage and carrots stir-fried in a Yaki sauce with spring onion, onion and fried garlic tossed with yellow noodles.

Ba-Mee Prik-Phao (Roasted Chilli Paste and Cashew Nut Noodle)

Onion, peppers, spring onion, cashew nuts, fried garlic and roasted chilli paste tossed with yellow noodles in a stir-fry sauce.

Ba-Mee Pra-Ram (Yellow Noodle Peanut Sauce)

Green beans, peppers and spinach stir-fried with bean sprouts and yellow noodles in a peanut sauce.

Kyew Teow Kua (large Rice Noodle)

Egg, carrot, cabbage, bean sprouts, spring onion and fried garlic tossed in a mix of stir-fry and sweet soya sauces. Also available with glass noodles.

Kyew Teow Phad Nam Deang (Red Sauce Noodle)

Stir-fried with mushrooms, green beans, carrots, fried garlic and roasted chilli paste in a tangy stir-fry sauce and rice noodles.

Ba-Mee Heang (Exotic Yellow Noodles)

An exotic yellow noodle dish with bean sprouts, spring onion, ground peanuts and fried garlic tossed in a light, sweet soya sauce.

Sen Lek Phad Phong Kari (Southern Thai Noodle) New

Rice noodles stir-friend with carrot, egg, bean sprouts, tofu, coconut milk and spring onion in a turmeric flavoured stir-fry sauce.

Phad Thai Goong (Prawn Phad Thai)

Prawns, egg and tofu stir-fried with onion and spring onion in a Phad Thai sauce. Served with rice noodles and topped with crushed peanuts, bean sprouts and lemon.

Ba-Mee Phad Thaley (Yellow Noodle Seafood)

Prawns and calamari stir-fried with egg, fried garlic, cabbage, cauliflower, broccoli and spinach served with yellow noodles in a mix of sweet soya and stir-fry sauces.

Sen-Yai Thaley (Large Rice Noodle Seafood)

Prawns and calamari with onion, peppers, spring onion, cashew nuts and fried garlic tossed with large rice noodles in a roasted chilli paste and stir-fry sauce.

Ba-Mee Thaley Yaki (Yellow Noodle Seafood in Yaki Sauce)

Prawns, calamari, onion, cabbage and carrots stir-fried with spring onion and fried garlic in a Yaki sauce with yellow noodles.

Phad-Mee Phuket Thaley (Phuket Noodle)

Prawns and calamari stir-fried with bean sprouts, spring onion, egg and fried garlic tossed with yellow noodles in a mix of roasted chilli paste and stir-fry sauce.

Khanom Jean Nam Ya Pla (Fish in Curry Sauce)

Line fish prepared in a fish curry sauce with carrot, cabbage and rice spaghetti topped with mint and bean sprouts.

Ba-Mee Phad Nam Phrik Chiang Mai (Chilli Chiang Mai Noodle) New

Line fish tossed with ginger, peppers, onion and mushroom in a tangy Chiang Mai sauce.

Linguine Phad Tom Yum (Tom Yum Prawn Linguine) New

Prawns stir-fried with mushroom, lemon grass, spring onion, onion, fresh garlic and tomato in roasted chilli and Tom Yum pastes.

Kluey Thod

Deep-fried banana halves covered in a sweet, sticky syrup and served with ice cream.

Po Pia Chocolate

Crispy chocolate-filled spring rolls drizzled with rich chocolate sauce and served with ice cream.

Cake Ma Prao

A delectable hot coconut cake with exotic coconut topped with golden hair and drizzled with syrup. Served warm with ice cream.

Khao Niew Sanghaya

Served warm with traditional Thai custard and topped with golden hair.

Hot Mud Pudding

A rich, moist chocolate pudding steamed to perfection and served hot with ice cream.

Malva Pudding

Sweet and moist Malva pudding, served hot with ice cream.

Thai Angels

Crispy pastry triangles filled with rice melted chocolate and finely chopped cashew nuts. Served with ice cream.

Thai Chocolate Brownie

A decadent dark chocolate brownie filled with nuts and topped with sweet pear slices. Served with ice cream.