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Smoked Seasonal Thai Andaman or Gulf of Thai Mollusk with Thai Herb and Spice Relish on Crispy Tartlet (Seasonal Seafood of the Day)

Deep-Fried Wild Prawns Wrapped in Rice Net Spring Roll, Served with Turmeric Tartar Sauce and Green Lime Mayo

Grilled Fermented Thai Wagyu Minced Beef Wrapped in Betel Leaves Marinated with Lemongrass, Tamarind Chili Paste, Cashew Nuts and Herbs

Thai Banana Prawn with Chu Chee Curry, Prawn’s Fat and Homemade Spices, Topped with Fresh Kaffir Lime Leaves

Char-Grilled Wagyu Beef Striploin (Marbling Score 6–7) with Salted Coconut Cream and Tamarind-Spiced Curry, Served with Pumpkin Purée, Wild Vegetables and Grilled Baby Corn

Classic Thai Coconut Soup with Free-Range Local Chicken (Gai Baan), Simmered in an Aromatic Coconut Milk Broth Infused with Galangal, Lemongrass, Kaffir Lime Leaves, Fresh Herbs, Enhanced by the Smoky and Savory Depth of Smoked Dried Fish

Jim’s Favourite Yaowarat Style Stewed Thai Kurobuta Pork Shank Marinated in Bold Spices, Served with Hong Kong Kale, Stewed Duck Egg, Tangy House-Pickled Vegetables and Spicy Yellow Chili Sauce

Wok-Stir-Fried Cuttlefish, Yaowarat Style (Bangkok’s Chinatown) with Spring Onion, Onion, Large Yellow Chili and Salted Duck Egg Sauce

All-Time Favorite Northern Thai Curry Noodle Soup with Hand-Cut Egg Noodles, Slow-Cooked Beef Cheek, and Fragrant Coconut Broth, Topped with Crispy Egg Noodles, Chili Oil and House-Made Pickled Vegetables

Jim Thompson’s Classic Thai Mango Sticky Rice with Nahm Dok Mai Mango Ice Cream

Seasonal Fruits with Jasmine-Poached Mulberries, Orange Granita and Wild Honey Yogurt Sherbet

Caramelized Local “Nam Wah” Banana Slowly Simmered in Palm Sugar Syrup, Served Warm with House Made Salted Palm Sugar Coconut Ice Cream