The à la carte menu follows a culinary journey meticulously crafted by the talented Executive Chef Pepe, renowned for his expertise from multiple award-winning kitchens around the world.
Koh Lanta’s Crab Cannelloni
Inspired by the traditional Italian dish, we created a Thai version with local blue crab meat and crab roe from Ko Lanta. Our special ‘Lon’ relish is made with coconut, and we make it extra special by using freshly squeezed coconut cream every day and adding seasonal herbs from Chiang Mai’s Green Garden. A unique That twist that adds magic to the dish
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Try our Charcoal-Grilled Baby Onions Wrapped in Newspaper—a blend of Catalan tradition and Thai flair. The nutty, smoky charm of Romesco, made with roasted red peppers and almonds, meets the fiery essence of Thai Namprik, featuring chili peppers, garlic, and aromatic herbs. An explosion of flavors that’s truly unique.
Sabai Sabai ‘Khai Jeow’
We’ve given a twist to the classic Thai omelet! Taking it easy or ‘sabai sabai’ in Thai, we’ve created a laid-back version cooked on one side. This unique dish features crispy potatoes, aromatic olive oil, zesty piparras, topped with grilled spring onion to give it a smoky kick. Dive into this medley of flavors, including Thai guanciale, delectable crab, and a touch of spicy chili peppers.
A Tribute to Thai Muslim Weavers
Drawing inspiration from Jim Thompson’s travels and his bonds with the Muslim weavers of the Baan Krua community, we offer grilled Sting Ray and a Southern Thai Muslim curry. Delectable sherry-pickled onions and tangy sour coconut cream round out this exotic culinary adventure.
Inky Pad Thai
Introducing a unique take on a well-known Thai favorite: Squid Ink Pad Thai, served with deep-fried squid, chorizo, and pickles. Enjoy this classic Thai dish, re-interpreted by our culinary team to the next level. A wow experience!
Gai Yang Korat
Jim Thompson spent considerable time in Korat. We proudly present one of the region’s favorite and much-loved dishes: Marinated and Smoky Charcoal-Grilled Baby Chicken. This dish is served with a side of deep-fried papaya salad and organic sticky rice, infused with chicken broth.
Tom Sab Ped
Elevate your taste buds with our Thai Spicy Clear Soup, now enhanced with local organic duck. Bursting with aroma and vibrancy, this dish hails from Isan and showcases a clear, tangy, and spicy broth. A delightful blend of lemongrass, kaffir lime leaves, galangal, shallots, chili peppers, and lime juice awaits. Our creative twist brings Chef Pepe’s rich chicken-based stock into the mix, reminiscent of Ramen broth, reimagined as an iconic Isan delight. Served with organic duck legs, tomatoes, seasonal mushrooms, and the nutty touch of Khao Khua, it’s a symphony of ancient and modern flavors.
Our Khao Pad ‘Socarrat’
Discover a culinary masterpiece that transforms fried rice into a whole new experience. Picture crispy socarrat paella rice blended with fermented golden seabass from Koh Lanta. Topped with zesty lime aioli, smooth pork lard, and pickled crab meat, this dish offers a thrilling mix of textures and flavors. The subtle kick of piparras peppers adds excitement to each bite. It’s more than fried rice - it’s a voyage of tradition and innovation.
Brioche Toast with Pickled Mackerel, Thai Escalivada, Cream Cheese
Our Thai-inspired Tomato Namprik and Escalivada is an explosion of flavors. This classic dish features vegetables cooked in ashes, which infuses a smoky essence. Paired with organic Pla Raa from Udon Thani, it’s a taste that captures the heart of Isan cuisine. Our Mahachai Thai Mackerel is delicately infused in olive oil, accompanied by Coconut Cheese Cream and Crispy Brioche.
Mieng Kham Iberico
Experience our interactive Thai appetizer wrapped in betel leaves. ‘Mieng Kham’ translates as ‘eating many things in one bite,’ which captures its array of flavors. This dish blends Chef Pepe’s personal favorites with global inspirations, bringing together organic Iberico pork, Koh Panyi’s shrimp, Basque Piparras, and Andalusian sherry pickles crafted from local veggies.
A Culinary Journey from Ayutthaya to Malaysia
A nostalgic tribute to Jim Thompson’s heritage and inspired by his Malaysian travels, this dish features succulent river prawn from Ayutthaya, grilled to perfection. Served alongside an aromatic herbal salad and a Penang-style yellow curry, and accompanied by classic roti bread – a favorite with the curry-loving Muslim community that has long embraced Jim’s legacy on the Silk Road.
Baan Jim Kanhom
In homage to our beloved Baan Jim, experience pure delight with our Chocolate Chili Ganache, expertly paired with velvety Chocolate Namelaka. Revel in the refreshing notes of our Chanthaburi-sourced organic coconut juice sorbet, harmoniously combined with the essence of pineapple core and a sprinkling of nuts.
An adaption of the classic Basque cheesecake with Thai tea, a cherished beverage in Thailand. Enhanced with delightful pistachio textures, this creamy delicacy is a true delight.
One of the signature dishes at Jim Thompson, a Thai restaurant, is our Duck Egg Custard Waffle Sandwich. This dessert features a classic nutty flavored duck egg custard, served within a crispy waffle sandwich. Accompanied by duck egg custard ice cream and garnished with crispy shallots, it’s a delightful combination of textures and tastes.