GOOD FOOD

Guide

Thai

GOOD FOOD
Guide

Thai

CONTENTS

Page Page Page Page Page

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An Introduction by Max Piao Chang Recipes Advertisements Restaurants - Display Restaurants - Listings

w w w . c h a n g b e e r. c o m

INTRODUCTION
It might seem obvious that beer and food should be such good bed partners. Indeed all over Britain, Europe and indeed the world in cafes, bars, bistros and restaurants, we find beer being the beverage of choice to accompany food whether it be a light snack, tapas, restaurant meal or even a home cooked dinner. Thailands No.1 Chang Beer combines the flavour of a full bodied beer with light citrus notes which perfectly complement the exotic tastes and textures of Thai cuisine. So it is only natural that Chang Beer and Thai food should complement each other so well.

I have created Thai dishes that I believe will be a delicious accompaniment to the refreshing authentic taste of Chang Beer, some even contain Chang as an ingredient! These dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated. I hope they stimulate your palate, whet your appetite and enhance the enjoyment of the Chang Beer . CHOK DEE

CHA NG S T E AME D M US S EL S
W ITH L EMO N GRASS & CH IL L I
ING REDIENT S

200g mussels (cleaned & bearded) 1 shallot (finely chopped) 1 stalk lemongrass (bruised & chopped) 1 garlic clove (crushed & chopped) 100ml Chang Beer

50ml chicken stock 4 chillies (seeded & finely sliced) 1 handful coriander leaf (torn & chopped ) a little oil for frying

METHOD 3

Fry shallot, garlic & chillies in heavy saucepan in a low heat for 2-3 mintes. Add lemongrass, beer & stock, bring to the boil for a couple of minutes. Throw in the mussels, cover and steam until all the shells have fully opened. Discard any that remain shut and garnish with plenty of fresh coriander.

CHANG TEMPURA OF LANGUOSTINE & SQUID

C R I S P LEEK, GARLIC & SEAWEED SPICED SCAMPI OIL 8 langoustines
(shells removed from tails & deveined) ING REDIENT S TEMPURA METHOD

4 small squid (gutted & cleaned) 2 leeks 2 sheets of nori 1 garlic bulb 150g self raising flour 150g rice flour 50g corn flour 1/2 tsp baking soda seasalt 200-250ml Chang Beer Sieve the cornflour and flour into a bowl and mix in the baking soda and salt. Stir in the Chang Beer-the batter should be thin, almost broth-like. If it seems to thick, add more Chang Beer. Heat the sunflower oil in a wok or deep fat fryer. Dip the languostines and squid into the batter and fry for about 2minutes, until crisp and golden. Transfer to a baking tray lined with absorbent paper and keep warm.

SPICY S QU I D
ING REDIENT S

W IT H M AN GO & AVO CADO S AL AD

S ALAD

200g (6oz) squid cleaned and cut into thin strips 2 shallots finely chopped 2 birds eye chillies finely chopped juice of 1 lime 2 tablespoon fish sauce 2 tablespoon of groundnut oil, or vegetable oil flour for dusting

100g mixed oriental leaf 1 tablespoon of chopped roasted peanuts 1 mango pealed & sliced into thick strips 1 carrot grated 2 spring onions cut into thin strips flesh of an avocado, sliced lengthways coriander & mint leaves to garnish

METHOD

Toss squid in flour shaking off any excess flour. Heat oil in pan. Add chillies and cook for 30 seconds, add squid cook for one minute or two, add the shallots and cook for a further minute. Take off heat and add the lime juice and fish sauce. Toss all salad ingredients in a bowl with the cooked squid and serve.

THA I MAR I NAT E D PR A WN S

ING REDIENT S MARINADE

100g (3oz) peeled cooked prawns

GARNISH

juice of 2 limes 2 cloves of garlic, sliced 2 tbsp fish sauce 1 tbsp soft brown sugar 1 shallot, sliced 6 birds eye chillies bruised or to personal taste

2 tbsp coriander leaves 2 tbsp mint leaves

METHOD 7

Combine all the marinate ingredients until the sugar has dissolved, add to the prawns. Leave prawns marinating for at least 1hour, overnight would be better. Serve straight up with a sprinkling of mint and coriander. All types of seafood can be used this way.

SESA ME C R I S P T HA I C R A B C A KE S
ING REDIENT S COATING METHOD

300g fresh cooked crab meat (white) 3 tbsp fish sauce 5 kaffir lime leaves (shredded) 5 tbsp chopped coriander 1 diced shallot 1 clove crushed garlic 1 lime juiced 1 egg whisked

2 eggs whisked 100g breadcrumbs 100g sesame seeds flour to dust

Combine all ingredients. Form into 2 balls. roll in flour then egg wash. Finally roll in breadcrumb sesame mix. Shape into cakes and deep fry for 2 mins and remove when crisp hot.

SPICY P OR K & P R A WN F IL O PA R C E L S
ING REDIENT S

50g pork mince 100g raw prawns (diced) 2 tbsp fish sauce 3 tbsp palm sugar or soft brown sugar 4 cloves of garlic (minced) 3 tsbp coriander roots or stalks (chopped fine)

1/2 tsp white pepper 3 shallots (finely sliced) 1 tbsp red chilli (chopped fine) handful of coriander leaf (roughly chopped ) egg lightly whisked

METHOD

Mix all ingredients in a mixing bowl. Place filo sheets onto a lightly floured surface and cut into 4 inch squares. Brush with egg wash. Put 1 dessert spoon into the centre of each of the filo squares and pull up the sides of the pastry and pinch together forming a parcel. Brush with beaten egg and bake in a pre heated oven for 15 minutes at 180C (gas mark 4) or deep fry in ghee (clarified butter).

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S PICY C OC ONU T B EEF

IN G REDIENT S

200g beef (topside or skirt cut into 1 chunks) 2 shallots (sliced) 2 tbsp ginger (chopped fine) 2 garlic cloves (chopped fine) 2 lemongrass stalks 2 chillies (chopped) 1/2 cup thick coconut milk

3 limeleaves 3 tbsp dessicated coconut 1 tbsp palm sugar 1 tbsp fish sauce 2 tsp tamarind water groundnut oil for frying

METHOD 11

Brown off beef in heavy saucepan. Add shallots, ginger, lemongrass, chilis & garlic, fry for a few minutes before adding spices, coconut milk, fish sauce & tamarind water. Cook uncovered on a medium heat for 1/2 hour before adding remaining ingredients and simmering on a low heat for a further 1 1/2 hours stirring often until the beef is tender and sauce has reduced to a dry consistency.

CHAN G BR AI S E D S H O UL D E R O F L A M B
IN G REDIENT S

200g lamb shoulder (cubed) 330ml Chang Beer 250ml chicken or beef stock 100ml rice wine (chinese xiaoxing) or cream sherry 2 tbsp fish sauce 1 tbsp dark soy sauce 2 tbsp palm sugar 3 shallots 1 tbsp fresh ginger

5 garlic cloves 6 birds eye chilis 1/2 tsp white pepper 1/2 tsp coriander seed 1/2 tsp cumin powder 1 star anise 2 cardamom pods 4 cloves 1 tblsp coriander root stalks 1/4 cup veg oil

METHOD

Brown off the lamb and remove from pan. Add more oil if necessary and fry the spice ingredients for 3-4 minutes to release the spice aromas. Add all the other ingredients & bring the lamb and beer braising liqour up to the boil and simmer for 10-15 minutes whilst skimming impurities forming at the surface of the broth. Cover and bake for 3-4 hours at 150c. When meat is tender remove lamb and set to one side. Over a low to medium flame, reduce the braising liqour to concentrate the flavour and consistency. Season with fish sauce. Serve with Chang steamed sticky rice. Garnish with coriander leaves & deep fried crisp shallots.

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CHAN G S T E AME D S P A R E R IB S
W IT H SW E E T CH I LLI & P E ANUT S
RIBS PEANUTS ING REDIENT S C HILLI GLAZE

1 rack of pork belly ribs 1 ltr chang beer 2 strips cassia bark or cinnamon stalk 1 star anise & 6 cloves 1 stalk lemongrass

500g raw peeled peanuts

(blanched from coldin water & dried)

2 tbsp coriander stalks 2 garlic cloves 2 chilis 150ml sweet chili sauce 2 tbsp fish sauce juice of 1/2 a lime

METHOD

RIBS:

Cook pork ribs on rackover the beer and spices for 3 hours in a steamer. Allow to cool before

portioning into individual ribs. They can be stored in the cooled down steaming liqour.
PEANUTS:

Place peeled raw peanuts in a pan of cold water and bring to the boil. Drain, dry &

cool. Roast in low oven 110c till light golden brown. Around 20-30 minutes. Crush nuts in a clean teatowel with a rolling pin.
CHILLI GLAZE: TO SERVE:

Place all ingredients in food processor & blend till smooth.

Fry ribs until hot, soft and lightly caramelised. Brush on sticky chilli glaze. Finally

roll in crushed roasted peanuts. Garnish with fresh coriander leaves.

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CHAN G C H I C K E N
ING REDIENT S

W IT H C ASH E WN UTS & P I NEAPPL E 300g chicken (finely diced) 100ml Chang Beer 100g cashewnuts (roasted and chopped) 100g fresh pineapple (finely cubed) 3 shallots (finely diced) 4 garlic cloves (crushed & finely chopped) 1 lemongrass stalk (bruised & chopped) 6-8 chillies (chopped) 2 tbsp fish sauce 1 tsp palm sugar or soft brown sugar oil for frying coriander & mint fresh limes (cut into quarters) 1 iceberg letuce (individual leaves removed)

METHOD

Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry for a minute or two. Add diced chicken. Stir-fry for a further 3-4 minutes. Pour in Chang Beer, fish sauce & palm sugar. Cook till liquid has almost completely reduced. Add pineapple till hot. Take off heat & toss the cashewnuts through the mixture.
TO SERVE:

Spoon mixture onto centre of lettuce leaf, garnish with coriander & mint leaves.

Finally squeeze a little lime juice over everything & wrap to make a parcel.

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C HA NG S T E AME D S T I C KY R I C E
IN G REDIENT S METHOD

When you choose your rice, make sure you buy and use Sticky Rice. Sticky rice is not Jasmine rice. If you try to cook Jasmine rice this way, it will cook, but it will not taste or feel like Sticky rice. Chang Beer

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put Chang Beer in the bottom and cover the steam section with cheesecloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium or high heat. The sticky rice should take about 20 minutes of steaming to cook and will become translucent when done.

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Enjoy the spirit of Thailand. Mekhong is a blend of fine spirits and secret spices brought together using ageold distillation processes. The unique flavours found in Mekhong means it goes particularly well with Thai food, also its mixability works exceptionally well as a cocktail base. Mekhong has evolved from the past to the present in perfect harmony.
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R E F L E C T I O N S OF THAILAND

w w w.t hespirit of t ha ila nd.co m

P l e as e e n jo y M e k h o n g re s p o n s ibl y.

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Thai Fine arT lTd.

hai Fine Art Ltd offers an exciting selection of contemporary paintings in modern and traditional styles created by talented, professional artists living and working in Bankok and Chiang Mai. Shop at our online Gallery on www.thai-fine-art.com and visit us at one of our upcoming exhibits in the UK or the ROI. Your purchase from Thai Fine Art will encourage the production of the art in a developing country and help forge closer cultural ties between South-East Asia and our western world. Thai Fine Art is pleased to represent Mr Kitti Narod in his artistic collaboration with Chang Beer UK. Our Gallery showcases Mr Narods latest offering alongside our very varied featured artists as well as the work of the Thai elephant-artists cared for at Conservation camps in Northern Thailand. Proceeds from elephant art-sales contribute to the welfare of these noble creatures.

Address: Telephone: Email: Website:

20/7 East Suffolk Park, Edinburgh EH16 5PN 0131 662 4323 vicky@thai-fine-art.com www.thai-fine-art.com

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Thailand is labelled as paradise not only for its breathtaking beauty and inspiring culture but also for its culinary brilliance. From the buzzing capital city of Bangkok to idyllic seaside resorts and the scenic tranquil north, Thai cuisine is as rich and diverse as the history of the land. Uniquely crafted to appeal to all tastes, Thai food combines the best of flavours, textures, colour and exotic presentation. Add this to the countrys ancient cooking secrets and renowned Thai hospitality and you find a culinary treasure trove that offers memorable dining experiences. Why not take a cooking class in one of the famed cooking schools or perhaps with a difference, such as by boat along the Chao Phraya River taking in Bangkoks many glittering temples. For so many people Thailand is the ultimate holiday destination and its not hard to see why. This is a country with something for everyone. Sun seekers can bliss out on achingly beautiful beaches and swim in the clearest turquoise seas, while shoppers get their retail fix in cool designer boutiques and colorful local markets. Foodies get to enjoy one of the worlds most delicious cuisines, while culture vultures take their pick from countless fascinating historical sights and lively festivals. There are everincreasing numbers of CHIC hotels to stay in, sleek bars and funky clubs to play in, along with luxury spas offering full on papering and holistic healing. Totally in tune with todays travel trends Thailand is becoming increasingly popular as a holiday destination for couples, friends and families. Arrivals from the UK and Ireland reached 802,519 in 2006, a 24% increase from 2005! Improved transport services and the growing number of resorts in the south means its easier than ever to divide your time between the mainland and the islands. Base yourself on Phuket or Krabi and indulge in some island hopping to experience pure escapism. Take the road less travelled and discover hidden island treats such as koh Yao, koh Racha, koh Kood, koh Lipe and koh Samet. Perfect for lolling in a

hammock, sipping refreshing cocktails whilst enjoying unsurpassed views. In contrast, Northern Thailand is a land of dramatic mountains and lush valleys, hot springs and rushing rivers. Green and gorgeous, with a climate that is pleasantly cooler, it is a natural magnet for lovers of the great outdoors who want to excite themselves with an adventure holiday or take part in an eco-tourism activities such as community based stays. The north is also home to Thailands national symbol chang, the elephant, where visitors can observe them in their natural habitat, even learn to become a mahout and learn about their welfare and how to care for them. The Thai people love nothing more than a cheerful celebration and the Kingdoms festivals are always an amazingly colourful and unforgettable experience. The Thai festival calendar is very busy and there are major events to suit all cultural and historical preferences. The Queen celebrates her birthday in August and the King in December. For sports fans and music lovers there is the Royal Trophy Golf Tournament in January, the Tennis ATP Thailand Open in September, Phuket Kings Cup Regatta in December, various marathons across the country and the Pattaya International Music Festival in March. Be enchanted by the Chinese New Year celebrations at the China Town Festival in February, Songkran in April (Thai New Year) and Loi Krathong in November. Shopaholics should not miss the Thailand Grand Sale which takes place between June and August when they can enjoy excellent discounts in department stores, restaurants and tourist attractions. If you fancy a wedding with a difference save a date in your diary for the Trang Underwater Wedding Festival in February. Thailand also plays host to more cosmopolitan events such as the International Film Festival, Bangkok and Elle Fashion Week. If you would like to find out more about Amazing Thailand visit our website www.tourismthailand.co.uk and sign up to our Travel Thailand e-newsletter for inspiration, style and travel tips.

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beeF rendang

aWana reSTaUranT

Our pride and joy is the satay and roti bar (the only one of its kind in London!), and has described by a food critic as having heavenly qualities, and is here to satay. Awana London has taken part in many prestigious events, including Taste of London, Prince Charless Polo event, OK! Magazines Launch of 1000 Celebs and BBC Masterchef programmes. We are also lucky to have Jimmy Choo as our advisor and mentor.

INGREDIENTS

eaning in the cloud in Malay, Awana is a fine dining outlet which features authentic Malaysian cuisine in an exclusive setting. Awanas unique menus include numerous signature Malaysian dishes with a twist such as diver-caught scallop Satay, Nasi Lemak, Lobster Char Kuay Teow, Nasi Goreng and Chilli Padi Ice Cream among others. The menus have been carefully designed to offer patrons the perfect Malaysian gastronomical experience.

( A ) Blend 16 g Shallot 10 g Garlic 10 g Galanga 10 g Lemongrass 10 g Dry Chilli (B) 1 kg Shin of Beef 6 g Coriander Powder

6 g Tumeric Powder 20 g Soya Sauce 40 g Dark Soya 20 g Sugar 10 g Salt (C) 30 g Oil 300 g Coconut Milk

Cut shin of beef into pieces and mix ingredients (A) and (B) together.Marinate beef in mixture for 2 hours.Heat up cooking oil in stainless steel pot then toss the marinated beef into the pot.Stir the shin till fragrant then add coconut milk.Reduce heat to medium and stir time to time for about around 2 hours.

Address: Telephone: Email: Website: Opening Hours:

85 Sloane Avenue, London SW3 3DX 020 7584 8880 info@awana.co.uk www.awana.co.uk Mon-Wed 12pm-3pm, 6pm-11pm Thurs-Sat 12pm-3pm, 6pm-11.30pm Sun 12pm-10.30pm

METHOD

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bamboo FiSh

blUe elephanT

alking into a Blue Elephant restaurant dazzles the senses. It is a world of lush plants and trickling fountains. The scent of tropical flowers mingles with the heady aroma of exotic herbs and spices. Blue Elephant is a total sensory concept based on the very best of traditional Thai beauty, charm and courtesy. Superb Royal Thai cuisine sets the standard of dining excellence requiring expertly trained chefs endowed with great patience, the result is a deliciously diverse, colourful and delicate menu. Blue Elephant takes dining to new heights and ensures a most memorable occasion. The restaurant is available for exciting theme parties and complete takeovers.

180g Seabass Fillet 14g Lemongrass 10g Galangal 2g Dill 1g Sweet Basil Leaves (Mang Luck) 7g Red Curry Paste 2g Sugar 3g Shallot 2g Red Chilli 5g Fish Sauce 4g Coconut Milk 2g Garlic 10g Oyster Sauce In a mortar, pounded lemon grass, galangal, garlic and shallot until it turn to the paste then add the curry paste to mix well. Pour in the coconut milk and seasoning with fish sauce, oyster sauce and sugar. Marinated the fish with the sauce and put the fish in bamboo case with dill and sweet basil leaves. Wrapped the bamboo case with aluminium foil, steamed about 15 minutes or until the fish is cooked then put the case on the grilled. Served with chilli sauce and tomato dip. 26

METHOD

Address: Telephone: Email: Website: Opening Hours:

3-6 Fulham Broadway, London SW6 1AA 020 7385 6595 london@blueelephant.com www.blueelephant.com Mon-Thurs 12pm-2.30pm, 7pm-11.30pm Fri-Sat 12pm-2.30pm, 6.30pm-11.30pm Sun 12pm-3pm, 6.30pm-10.30pm Worldwide Branches: Bangkok, Paris, Brussels, Copenhagen, Lyon, Dubai, Kuwait, Bahrain, Malta, Beirut, Moscow, Jakarta, Jeddah, Abu Dhabi

INGREDIENTS

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Busaba Eathai
bUSaba eaThai reSTaUranT
mUSSaman dUck cUrry
4 duck legs, de-boned, skinless, chopped 4 potatoes, peeled and chopped 8 small pickling onions, roughly chopped and blanched 500ml coconut milk 350ml coconut cream 5 Thai cardamom pods 120g unsalted peanuts, roasted 4 large bay leaves, lightly roasted 1 cinnamon stick 3 tablespoons Thai mussaman curry paste (made in-house) 2 tablespoons white granulated sugar 4 tablespoons fish sauce 4 tablespoons tamarind water 200ml unsweetened pineapple juice Light soy sauce and star anise for marinating Place the meat into a bowl and add 2 star anise and 6 tablespoons of soy sauce. Mix gently by hand, cover and refrigerate.Deep fry the potatoes until cooked through and golden brown.Remove from the wok. Using the same oil, add in the duck and deep fry. Allow the duck to cool.Gently heat the wok. Add in the Thai mussaman curry paste, cardamom pods, cinnamon stick, bay leaves and the duck. Gently stir-fry for about 1 minute. Add in the coconut milk and cream add in the fish sauce, sugar, pineapple juice and a good pinch of salt. Cook until the duck is very tender. 28

Gan Gin Gan Yuu means as you eat,so you are. It is an axiom which parallels Brillat-Savarins you are what you eat, but goes further and suggests you also define yourself by the way in which you approach your food. The choice of ingredients, preparation and presentation are all indicative of who you are. Sookjai is Busaba Eathais living ethos. Based on traditional Buddhist values, Sookjai is about not being caught up in the everyday chaos which distracts you from being able to take life as it comes and transcend reality. Literally, its meaning is to enjoy or to have pleasure.

Address: Telephone: Address: Telephone: Address: Telephone: Opening Hours:

22 Store Street, London WC1E 7DF 020 7299 7900 8-13 Bird Street, London W1U 1BU 020 7518 8080 106-110 Wardour Street, London W1F 0TR 020 725 8686 Mon-Thurs 12pm-11pm Fri-Sat 12pm-11.30pm Sun 12pm-10pm

METHOD

INGREDIENTS

athai is a fusion of the words eat and Thai. It replaces the term restaurant ,which is often associated with formal/fine dinning establishments. Eathai represents a Thai cuisine dining venue offering a single course eating experience devised to feed you with minimum fuss.

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Seared Scallop

mae ping Thai reSTaUranT

ne of the most successful Thai restaurants in England, Mae Ping have made names for itself over more than a decade of expertise in Thai cuisine. Sample our signature dishes of Crying Tiger, marinated grilled tender sirloin, or crispy butterfly seabass augmented with a fresh mango salad. Check out our five branches at www.maepingthai.co.uk

Address: Telephone: Address: Telephone: Address: Telephone Address: Telephone: Address: Telephone: Website:

16 High Street, Beckenham, Kent BR3 1AY 020 8650 7887 1 The Ebbisham Centre, WaterlooRoad, Epsom KT19 8AS 01372 726 188 16-18 South End, Croydon, Surrey CR0 1DN 020 8760 0278 16 Railway Approach, East Grinstead, RH19 1BP 01342 327 244 162 The Broadway, Wimbledon, London SW19 1RX 020 8545 0021 www.maepingthai.co.uk

4 Sea Scallops (22/44kg) 1 Lemon 4 Mint leaves 2 Thai Bird Chili, chopped 1 tablespoon Fish Sauce 1 tablespoon White Sugar 1 glove Garlic, chopped 1 tablespoon Olive Oil 1/2 tablespoon Corriander root, chopped Salt and pepper Marinated scallop with salted pepper olive oil and lemon squeeze.Reheat the sauce pan with some olive oil till hot. Sear scallop in the pan and turn over until brown both side.Mixed together 1 wedge of lemon juice ,fish sauce, garlic, sugar and coriander and chili.Arrange seared scallop on each lemon sliced.Pour vinaigrette on each scallop. Arrange Coriander leaves and sliced red chili to garnish. 30

METHOD

INGREDIENTS

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lobSTer pad Thai

mango Tree Thai reSTaUranT

he Mango Tree, situated in the heart of Belgravia close to Buckingham Palace, is a part of London that will be forever Thailand. The restaurant offers exquisite Thai cuisine in a modern, stylish venue alongside traditional Thai service and world-renowned hospitality. Winner of the Thai Chef of the Year 2003, London-Eating Restaurant of the Year and Thailands most prestigious award, Export 2004 for Service, the Mango Tree offers innovative yet classic cuisine of the highest calibre. Head chef Mark Read has created a menu using a delicate mix of flavours. Signature dishes include Pla Pow, a grilled fillet of sea bass wrapped in banana leaf and fresh lemon grass served with spicy lime sauce, Larb Pla Tuna, a north-eastern-style tuna salad with dry chilli and lemon grass and Gaeng Ped Gai, corn-fed chicken in red curry. Mango Tree has catered for many prestigious events, including The Prince of Wales Trophy held in Windsor.

Large egg pancakes (1 per person) Lobster pieces (approx 80g per person) Rice noodles Kow choi (chives) Sweet turnip Yellow tofu Bean sprouts Mango Tree sauce (Castor sugar, palm sugar, tomato paste, salt, fish
sauce, shallots, garlic, lime juice, tamarind, rice wine vinegar, chilli, sri-racha sauce, water )

INGREDIENTS METHOD

In a hot wok fry the lobster with the turnip, tofu and chives Add the noodles and cook Add a little water if the noodles start to stick Add the bean sprouts and the sauce Divide the mixture into the pancakes and roll Serve with fresh cut lime and coriander To make this dish more spicy add some fresh chopped chilli at the beginning of the stir-fry process 32

Address: Telephone: Email: Website: Opening Hours:

46 Grosvenor Place, London SW1X 7EQ 020 7823 1888 info@mangotree.co.uk www.mangotree.org.uk Mon-Wed 12pm-3pm, 6pm-11pm Thurs-Sat 12pm-3pm, 6pm-11.30pm Sun 12pm-10.30pm Worldwide Branches: Bangkok, Dubai, Japan

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red cUrry king praWn

mingS orienTal reSTaUranT

ings first opened within the food court of the new Princes Square in 1987 providing a delicious and colourful array of Chinese, Japanese and Thai food to the patrons of this exclusive shopping mall. It wasnt too long before Phillip Tong and his wife Sue had built quite a reputation for the variety and quality of food they provide. Mings Fully Licensed Restaurant was opened in 1999 to meet the demands of an ever-growing customer base and to provide comfort and standards of service which Phillip and Sue strive to perfect. With over 20 years in th e food trade they have extensive knowledge of the requirements and tastes of discerning diners. The atmosphere of the restaurant is a welcoming one and the spacious, elegant interior provides a calm and relaxing ambience. Whether you are dining out for the evening, stopping in for lunch whilst shopping or on business, or taking advantage of the pre-theatre special menu, you will be assured of a smile, an exciting choice of quality Chinese, Japanese and Thai food and a service second to none.
Address: Telephone: Website: Opening Hours: Address: Telephone: Website: Opening Hours: 3 Auchenkilns Park, Auchenkilns, Cumbernauld G68 9AW 01236 736528 www.mings-restaurant.co.uk Mon-Sat 11am-11pm Sun 12pm-11pm Princess Square, 48 Buchanan Street, Glasgow G1 3JN 0141 248 6330 www.mingsrestaurant.co.uk Mon-Sat 10.30am-10.30pm Sun 10.30pm-10pm

750ml boiling water 500ml coconut milk 2 tablespoon red curry paste 750g Tiger King Prawns,peeled and deveined 5 mushrooms , chopped 4 fried beans 1/2 green pepper , chopped 1/2 red pepper,chopped 5 bamboo shoots In a saucepan over low heat,combine boiling water,coconut milk, red curry paste,fish sauce,chilies and prepared vegetables. Stir until heated through,about 5 minutes.Do not boil.Add in Tiger King Prawns and cook, stirring until Prawns turn colour about 15 minutes. 34

METHOD

INGREDIENTS

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yam Sam Sa mUT Spicy mixed SeaFood Salad

nipa Thai reSTaUranT

ipa, our award-winning Thai restaurant, is the twin sister of the Nipa in Bangkoks Landmark Hotel. Whether you judge it on its mouthwatering cuisine, subtle oriental dcor or welcoming ambience, its one of the most authentic Thai eating experiences in Europe.

Renowned for its finesse and delicacy, authentic Thai cuisine mixes the hot and spicy with the mild and sweet a sublime harmony of flavours from superlative ingredients prepared according to traditional recipes. Nipa is one of only 15 Thai restaurants in the UK to have received the Thai Select award from the Thai Government for restaurants proven to have achieved the highest standards of quality and cuisine.

INGREDIENTS METHOD

Inspired by the original Nipa Restaurant in The Landmark Hotel, Bangkok, the 55-seat restaurant features a teak panelled interior and stunning traditional Thai furnishings and ornaments, crafted in Thailand.

100g Scallops 100g King Prawns 100g Squid 8 Mussels Thai Green Mango 50g Fresh Garlic 1 Whole Lime 2 tablespoon White Sugar 2 Red chilli (thinly sliced) 1 Thai Parsley (Chopped) 1 Coriander (chopped) Onion 2 tablespoon fish sauce Put 100g of Scallops, 100g King Prawns, 100g Squid & 8 Mussels into a pot of boiling water for approximately 3 minutes on high heat. Leave it to cool down for approximately 5 minutes. Mix all the ingredients together (except the garnish; Thai Parsley, Chilli & coriander) and mix thoroughly. Serve straight up after seasoning and adding the garnish; Thai Parsley, coriander & add as much chilli as you desire depending on how spicy you would like it, Enjoy! 36

Address:

The Royal Lancaster Hotel, Lancaster Terrace London W2 2TY Telephone: 020 7551 6039 Email: nipa@royallancaster.com Website: www.niparestaurant.co.uk Opening Hours: Mon-Fri 12pm-2pm Mon-Sat 6.30pm-10.30pm

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patara
paTara

panaeng pla kapong yang bai Tong

FINE THAI CUISINE

Address: Telephone: Address: Telephone: Address: Telephone Address: Telephone: Opening Hours:

15 Greek Street, Soho, London W1D 4DP 020 7437 1071 7 Maddox Street, London W1S 2QB 020 7499 6008 8 Beaucamp Place, London SW3 1NQ 020 7581 8820 181 Fulham Road, London SW3 6JN 020 7351 5692 Mon-Sun 12pm-2.30pm Mon-Sun 6.30pm-10.30pm

METHOD

INGREDIENTS

ins highest praise from critics including ZAGAT for its exquisite Thai cuisine that always delights considering its consistency. 1 cup Coconut cream 1 tablespoon Panaeng curry paste 2 pieces Kaffir lime leaves, torn 1/2 tablespoon Palm sugar 1 tablespoon Fish sauce 1 tablespoon Kaffir lime leaves, shredded finely 10 Long red chilies, sliced 4 pieces Banana leaves (one large enough to wrap the fish, the other cut to the same size as the fish) 2 pieces Sea bass (400-500 g total) 5 Thai basil leaves 6 Small wooden skewer

The newest flagship branch on Greek Street, Soho mesmerizes diners who sit aroung a gold-leaf lacquered teak palace. The service is courteous and discreet. The menu, constantly updated, includes game, organic meat with an emphasis on seasonal seafood and produce Superb set-lunch and pre-theatre menu. Cocktail list is created by Brian Lucas.

Fry the curry paste with half of the coconut cream until fragrant. Add remaining coconut cream, kaffir lime leaves and season with palm sugar and fish sauce. Add half of the lime leaves and chilies. Set aside. Warm the banana leaves until the leaves soften. Place the leaves on a plate, the smaller leaf on top of the larger one. Coat the small banana leaf with panaeng sauce and place the sea bass on top. Coat the fish with the sauce. Place the basil leaves, kaffir lime leaves and leaves and red chilies on top, wrap the fish in the large banana leaf, using a wooden skewer to hold the ends together. Repeat with other fillet. Grill the fish at medium heat until cooked or about 5 minutes per side. Set aside. 38

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pla ob SUgar hUT

SUgar hUT Thai reSTaUranT

ugar Hut, in the heart of Fulham is an utterly enchanting, Thai and Morrocan-themed den. Here you can lounge on lavish beds, surrounded by rich textiles and warm hues and sip cocktails before sampling the delicious Thai dishes. These are served all at once, rather than by course, to enable you to experience a harmony of tantalising tastes and textures. 300-400g A Whole Fresh Seabass 10g Lemongrass 5g Lime Leaves 10g Sliced Galangal 1 tea spoon of Soya sauce 1/4 tea spoon of Thai ground pepper 5g Chopped Corainder roots 5g chopped garlic 5g chopped chilli 1 table spoon of lime juice 2 table spoon of Thai fish sauce 1 tea spoon of palm sugar 1ft x 1ft of banana leaves Buttleflied fresh seabass by cutting its back but not completely then remove its main bone. Put lemongrass, lime leaves, Sliced Galangal, soya sauce and Thai ground pepper into a ready cut seabass, wrap with banana leaves then grill its both sides for 20 mins until its cooked and smell all herbs. Mix chopped corriander roots, chopped garlic, chopped chili, lime juice, Thai fish sauce and palm sugar in a small bowl served with a fine grilled seabass wrapped with banana leaves. 40

Address: 374 North End Road, London SW6 1LY Telephone: 020 7386 8950 Opening Hours: Mon-Wed 6.30pm-11.pm Thurs-Sun 6.30pm-11.30pm Address: 93-95 High Street, Brentwood, Essex CM14 4RR Telephone: 01277 200 885 Opening Hours: Tue-Sat 6pm-11.30pm Website: www.sugarhutworld.com

METHOD

INGREDIENTS

41

goong phad Takrai

Thai Silk reSTaUranT

he flagship of Thai Silk, located immediately behind Southwark Jubilee Line Underground Station, just 5 minutes walk from Waterloo Station, is an absolute must for lunch or dinner. The stylish interior decor, featuring beautiful Thai artefacts, and the healthy Thai cuisine ensure that patrons enjoy a memorable visit every time. Since opening Thai Silk Southwark has proved to be a very successful meeting place, for its many contented and repeat Customers.

Address: 94-95 Isabella Street, off Joan Street, London SE1 8DA Telephone: 020 7928 5111 Opening Hours: Mon-Fri 12pm-11pm Sat 5pm-11pm Address: Unit 13, Entertainment Avenue, The 02, London SE10 0DX Telephone: 020 8858 1899 Opening Hours: Mon-Fri 12pm-11pm Sat 12pm-3am Sun 12pm-11pm Website: www.thaisilkrestaurant.co.uk

INGREDIENTS METHOD

At Thai Silk Customers are able to Drink and Dine al fresco outside our Bar & Restaurant areas, in case of rain we have four huge umbrellas, installed with their own lights and eco-friendly halogen heaters. As we look forward to the Summer we just hope that we get some wonderful sunshine, which will bring the Piazza area into its own.

250 grams King Prawns ( 5 pcs. 1 each 50 g.) 20 grams Lemon Grass 20 grams Roasted Chilli Paste 15 ml. Lemon Juice 15 ml. Fish Sauce 20 mi. Vegetable oil 10 ml. Chicken stock 5 grams Sugar 5 grams Kafir Lime Leaves 3 grams Mint leaves (decoration) 3 grams Red chilli (decoration) Peel and clean King Prawns, set aside. Cut Lemon Grass, Coriander, Red Chilli and Kafir Lime. Heat Vegetable Oil in Wok until smoking slightly, drop in Prawns and stir fry until they are medium cooked, add Chicken Stock, Roasted Chilli Paste, Lemon Juice, Fish Sauce, Lemon Grass, Kafir Lime Leaves and Sugar, then stir fry for about one minute. Turn onto Plate and decorate with Mint Leaves and Red Chilli. 42

43

kang mUSSaman lamb peanUT bUTTer cUrry

yUm yUm Thai reSTaUranT

Address: Telephone: Email: Website: Opening Hours:

187 Stoke, Newington, High Street N16 0LH 020 7254 6751 info@yumyum.co.uk www.yumyum.co.uk Mon-Fri 12pm-3pm Mon-Thur 6pm-11pm Fri 6pm-12am Sat 12pm-12am Sun 12pm-11pm

METHOD

YumYums extensive menu is strictly classical Thai but the quality of the ingredients and the attention to detail mark it out from your average neighbourhood Thai. The house specialities range from some excellent fish dishes to the unique Kang Mussaman. Once done, you would be a fool to leave without sampling the delicious desserts that provide an interesting twist on European classics with Thai influences.

INGREDIENTS

ntering the restaurant past a bubbling fountain through a leafy Thai garden its not hard to identify the secrets of YumYums success. On arrival guests are asked to wait in the stylish cocktail bar whilst a suitable table is found in the usually bustling restaurant. This is no chore though as the talented bar staff know a thing or two about cocktails and the premium spirit selection is enough to satisfy even the choosiest connoisseur. That said, novices need not fear the impressive selection as the bar staff are always willing to guide you to the right choice. A large wooden beamed Thai house draped in red fabrics neatly breaks up what would have been a cavernous space.

2 Star Anise, broken up 2 Cassia Bark or Cinnamon Stick, broken up 2 Litres Water 400g Lamb 1 teaspoon Turmeric 1 tablespoon Mussaman Curry Paste 1 tablespoon Crunchy Peanut Butter 1 tin Coconut Milk 500ml Lamb or Chicken Stock 1 tablespoon Soy Sauce 1 teaspoon Salt 25g Palm Sugar 1 Medium sized Potato, peeled and quartered 150g Pumpkin, cut into bite-size chunks 1 tablespoon corn or vegetable oil In a pan or pot, bring the water to boil with the cassia or cinnamon bark and star anise. Add the lamb and tumeric. Cook just above simmering for 15 minutes, then drain, discarding the cooking liquid. Heat the wok and add the oil, the Mussaman paste, peanut butter and half the coconut milk. Simmer, stiring continuously, for a couple of minutes, then add the lamb and stock, followed by the soy sauce, salt, palm sugar and tamarind paste. Stir again, bring to boil, then leave to simmer very gently for 45 minutes. Add the potato and pumpkin. Simmer for a further 15 minutes. Use a fork to check that lamb, potato and pumpkin are all tender, then add the remaining coconut milk and garnish ingredients. Simmer for 5 minutes more. 44

nava Thai reSTaUranT

ocated in Stedham a picture postcard Sussex village - in the beautiful countryside of the South Downs, the Hamilton Arms is one of the first English pubs with a Thai restaurant serving truly authentic Thai cuisine. The Hamilton Arms/ Nava Thai restaurant has now become renowned for its cuisine, friendly ambience, decorations, picturesque setting and wonderful display of floral hanging baskets - attracting visitors from far and wide, and has gained an enviable reputation of serving the best Thai food west of Bangkok. Opened in Stedham in January 2002 by Surapee Mudita Karnasuta and Suhail Hussain as a perfect location for a pub and restaurant, it has also become the head office of the Mudita Trust, a registered charity set up to help prevention of child prostitution in Thailand. With so little magic left in the world you owe it to yourself to visit us!

red cUrry dUck

400g roast duck Red Curry Paste Lime leaves Coconut milk Tomato, sliced Pineapple, sliced Mushrooms, chopped Heat oil and curry paste in a saucepan. Stir for 1 minute and add 400g of sliced roast duck and lime leaves and stir a few minutes more. Slowly pour and stir in 400ml of coconut milk. Reduce heat and simmer for 5 minutes. Add sliced tomato, sliced pineapple, and mushrooms and season with fish sauce and sugar. Garnish with fresh basil and chilli. Serve with steamed rice.

Address: Telephone: Email: Website: Opening Hours:

Hamilton Arms, School Lane, Stedham, GU29 0NZ 01730 812 555 hamiltonarms@hotmail.com www.thehamiltonarms.co.uk Tue-Sun 12pm-2.30pm Tue-Sat 6pm-10.30pm Sun 7pm-9.30pm (Closed on Monday except Bank Holidays)

45

METHOD

INGREDIENTS

Saran rom thai reStaurant

aran Rom, a breathtaking restaurant spread over three floors features two bars, a 200 capacity restaurant, an indoor lounge area and an outside heated terrace with day beds. Floor to ceiling windows along the outside of the restaurant area offer tranquil riverside views of The Thames, making the venue the perfect setting for romantic meals, parties, cocktails or a la carte dining. Saran Rom offers the highest standards of traditional Thai cooking in London. Our wish is for every customer to experience authentic Thai and oriental food fit for Kings in a classic, tranquil setting reminiscent of one of Bangkoks finest palaces, complete with the friendly and exceptional service for which Thailand is renowned.

Plah koong yang

INGREDIENTS

3 River giant prawns 2 stalk lemongrass, sliced thinly 2 leaves, sliced thinly 6 shallots, sliced thinly 6 Mints leaves Sauce table spoons, Palm sugar 1 table spoons, Fish sauce

1 table spoons, tamarind juice tea spoons, lemon juice 1 table spoons, Coconut milk tea spoons, Chilli powder Garnish 2 Leaves, Lettuces 6 Leaves, Mint 1 table spoons, Roasted coconut

Address:

The Boulevard, Imperial Wharf, Townmead Road, London SW6 2UB Telephone: 020 7751 3111 Email: river@blueelephant.com Website: www.blueelephant.com/river Opening Hours: Mon-Sat 12pm-5.30pm, 6pm-11pm Sun 12pm-2.30pm, 5.30pm-10.30pm

Mix in the bowl chili powder (Nam Prink Prow), palm sugar, fish sauce, and tamarind juice and lemon juice mix well together. Add the remaining ingredients lemongrass, kaffir lime leaves, shallot, and mint leaves toss lightly. Steam the prawns in steamer with boiling water for 1 minute. Arrange the prawns in a searing dish. Put the salad dressing over the prawns on top. Garnish topped with roasted coconut, deep fried small chili and mint leaves. 46

METHOD

Siam Thai reSTaUranT

gai yang

hai cuisine has many unique flavours and irresistible rich aromas from the exotic spices used, the astringency of the lemongrass, the anise-like pungency of Thai Basil, the piquancy of chilies and gentle smoothness of coconut milk; these defining notes and many others, are flavours of Royal Thai Cuisine. At Siam Thai restaurant, we adhere faithfully to Royal Thai culinary traditions. the chefs at Siam Thai Restaurant are among its great practitioners.

Spring Chicken 2 tablespoon Soya sauce 1 tablespoon Oyster Sauce 2 tablespoon Coriander roots, chopped 1/2 tablespoon Garlic,peeled and chopped 1 tablespoon Ground white pepper 2 tablespoon Ginger, chopped Wash chicken and pat dry. Make a marinade by blending together coriander roots,garlic,white pepper in a food processor adding soya sauce and oyster sauce. To form a smooth paste. marinade the chicken pieces in this mixture for at least an hour. Grill the chicken pieces over charcoal on a moderate heat until cooked and golden.Served with sweet chili dipping sauce.

47

METHOD

Address: Telephone: Email: Website: Opening Hours:

101Arrowe Road, Greasby, Wirral, CH49 1RY 0151 677 5719 info@siamgreasby.com www.siamgreasby.com Mon-Thurs 12pm-2.30pm, 5.30pm-10.30pm Fri 12pm-2.30pm, 5.30pm-11pm Sun (Buffet) 2pm-9pm

INGREDIENTS

THAI DUSIT
Thai dUSiT reSTaUranT

he name thai dusit means a thai buddhist paradise and this beautifully appointed restaurant certainly lives up to the promise. For many years the team of genuine thai chefs have been weaving their magic and bringing a taste of Thailand to the Midlands. The cuisine is totally authentic and so is the decor, artefacts, atmosphere and most importantly the staff. In fact, the whole dining experience is designed to transport customers into the thai culture and the atmosphere is extremely friendly and unhurried.

Address: Telephone: Address: Telephone: Address: Telephone: Website:

8 Bold Lane, Derby DE1 3NT 01332 372 016 42 Market Street, Kingswinford, West Midlands DY6 9LB 01384 292 002 39 London Road, Coventry CV1 2JP 024 76227788 www.thaidusit.co.uk

48

addie Thai caFe

Address: Telephone 121 Earls Court, London SW5 9RL 020 7259 2620

ayUdhya Thai cUiSine

Address: Telephone: 14 Kingston Hill, Surrey KT2 7NH 020 8549 5984

allSo Thai
Address: Telephone 15 Empire Parade, Middlesex HA9 0RQ 020 8795 4242

baan Tha Thai reSTaUranT

Address: Telephone: Email: Website: Opening Hours: Swan House, High Street, Yalding, Kent ME18 6HS 01622 816 607 bookings@baantha.com www.baantha.com Tue 6pm-10pm Wed-Sun 12pm-10pm

aroon rai Thai

Address: Telephone 60 Widmarsh Street, Hereford HR4 9HG 01432 279971

baan Thai
Address: Telephone Address: Telephone 95-96 High Street, Burton on Trent DE14 1LJ 01283 740 099 4 Church Street, Baskingstoke RG21 7QE 01256 869 698

arT oF Siam
Address: Telephone Address: Telephone Address: Telephone 53 North Brook Street, Newbury, West Berkshire RG14 1AN 0163 542 700 30 High Street, Newcastle-under-Lyme ST5 1QL 01782 629 664 Kings Walk, King Street, Reading RG1 2HG 0118 951 2600

baanThai reSTaUranT
Address: Telephone 203 Old Christchurch Road, Bournemouth BH1 1JU 01202 556 595

aUmThong
Address: Telephone 31 Kings Road, Brighton, East Sussex BN1 1NR 01273 777 256

baan ThiTiya
Address: Telephone 34 St Andrew Street, Hertford, Hertfordshire SG14 1JA 01992 587 706

aUmThong Thai

banana leaF canTeen lTd

Address: Telephone: 75-79 Battersea Rise, London SW11 1HN 020 7228 2828

bangkok caFe
Address: Telephone Email: 60 Western Road, Hove, East Sussex BN3 1JD 01273 773 922 aumthong@hotmail.com Address: Telephone 64 Albert Road, Southsea, Hampshire PO5 2SL 02392 429 922

bangkok hoUSe
Address: Telephone Address: Telephone 42A Hythe Bridge Street, Oxfordshire OX1 2EP 01865 200 705 70 Whiteladies Road, Bristol, Avon BS8 2QA 0117 973 0409

aUnchaleeS
Address: Telephone: 68-72 Joel Street, Northwood Hill, Middlesex HA6 1LL 01923 824 416

49

bangkok Spize
Address: Telephone 119 Elm Road, Southsea, Hampshire PO5 1LH 023 9234 7338

caSTle
Address: Telephone 36 St.Marys Road, Ealing, London W5 5RG 020 8567 3285

barn Thai
Address: Telephone 1 Ecclesall Road, Sheffield S11 8HY 01142 754 800

caTS caFe deS arTiSTeS

Address: Telephone Website: 79 Stroud Green Road, London N14 3EG 020 7281 5557 www.cats-cafe-des-artistes.co.uk

beaU Thai
Address: Telephone: 761 Old Lode Lane, Solihill B92 8JE 0121 743 5355

celadon
Address: Telephone 239 Elgin Avenue, London, W9 1NJ 020 7328 8883

bkk Thai reSTaUranT

Address: Telephone 8 St.Mary Street, Ely CB7 4ES 01353 665 011

chai yo Thai reSTaUranT

Address: Telephone 2 Parliament Terrace, Nottinghamshire NG1 5FX 01159 506 224

blUe lagoon
Address: Telephone Address: Telephone Email: 284 Kensington, High Street, London W14 8NZ 020 7630 1231 23 Haymarket, London SW1Y 4DG 020 7930 7800 www.blue-lagoon.co.uk

chang Thai
Address: Telephone: Email: Website: Opening Hours: 136 Merton Road, London, SW19 1EH 020 8543 6213 info@changthai.co.uk www.changthai.co.uk Thurs-Fri 12am-3pm Mon-Sat 6-11pm

blUe orchid
Address: Telephone Address: Telephone Address: Telephone Address: Telephone Address: Telephone 102-104 Sycamore Road, Amersham, HP6 5EN 01494 432 245 22 The Wynd, Letchworth, Herfordshire SG6 3EN 01462 480 066 80 High Street, Harpendon, AL5 2SP 01582 461 282 The Square, Aspley Guide, Milton Keynes MK17 8DF 01908 282 877 378 High Street, Berkhamstead, HP4 1HU 01442 875 557

chaophraya

bUdSara
Address: Telephone Address: Telephone 99 Chiswick High Road, Chiswick, London W4 2ED 020 8995 5774 616 Fulham Road, London, SW6 5RP 020 7371 5754

Address: Telephone Email: Address: Telephone Email: Website:

20A First Floor, Blays Court, Swinegate, Leeds LS1 4AG 0113 244 9339 leeds@chaophraya.co.uk 19 Chapel Walks, Off Cross Street, Manchester M2 1HN 0161 832 8342 manchester@chaophraya.co.uk www.chaophraya.co.uk

50

chiang mai
Address: Telephone 48 Firth Street, London W1D 4SF 020 7437 7444

don boiS
Address: Telephone: 311 New King Road, London SW6 4RF 020 7736 8833

chiang mai kiTchen

Address: Telephone Kemp Hall Passage, 130A High Street, Oxford OX1 4DH 01865 202 233

dUSiT Thai cUiSine

Address: Telephone: Opening Hours: 21 Leopold Road, Wimbledon, London SW19 7BB 020 8944 8648 Mon-Sat 5.30pm-11pm Sun 5.30pm-10.30pm

chilli banana
Address: Telephone Address: Telephone 2 Park Lane, Liverpool L17 8US 01517 268 641 The Kings Arms Hotel, Alderly Road, Chesire SK9 1PZ 01625 539 100

eaT Thai reSTaUranT

Address: Telephone Email: 14-15 Easton Street, Buckinghamshire HP11 1NT 01494 532 888 eat-thai@eatthai.co.uk

elephanT royale dockland

Address: Telephone: Lockes Wharf, Westferry Road, London E14 3AN 020 7987 7999

FaT boyS chino Thai

Address: Telephone: Unit E Centenary Square, West Yorkshire BD1 1SD 0871 811 5142 Address: Telephone Address: Telephone Address: Telephone Address: Telephone 33 Heaven Green, Ealing, London W5 2NX 0208 998 5868 10A Edensor Road, Chiswick, London W4 2RG 020 8994 8089 431-433 Richmond Road, Middlesex TW1 2EF 020 8892 7657 68 High Street, Brentford, TW8 0AH 020 8569 8481

cloiSTerS Thai
Address: Telephone Email: Website: 24 High Street, Ross-on-Wye, Herefordshire HR9 5BZ 01989 567 717 cloistersthai@hotmail.com www.wyenot.com

galangal Thai canTeen

Address: Telephone: 29 Park Way, London NW1 7PN 020 7485 9933

coconUT garden
Address: Telephone 212 High Street North, Dunstable, Beds LU6 1AU 01582 472 688

garden & grill

Address: Telephone: 253A Portobello Road, London W11 1LL 020 7402 7509

dee Thai reSTaUranT

Address: Telephone: 6-6A Cecil Road, Hale, Cheshire WA15 9PA 01625 539 100

grandma Thai reSTaUranT

Address: Telephone: 317-319 High Street, Rochester, Kent ME1 1BU 01634 849 495

51

hill Tribe reSTaUranT

Address: Telephone:

lamThong Thai reSTaUranT

Address: Telephone: 6A Baddow Road, Essex CM2 0DG 01245 494 525

18 Red Lion Street, Richmond, London TW9 1RW 020 8332 9977

iSland reSTaUranT
Address: Telephone:

lanna Thai
Address: Telephone:

Royal Lancaster Hotel, London W2 2TY 020 7724 3191

19 Queensgate, Inverness, IV1 1DF 01463 226 644

jiTlada
Address: Telephone: 11-15 Tatton Road, Sale, Cheshire M33 7EB 01619 739 980

lemongraSS
Address: Telephone:

58 Stoke Newington, London N16 0NB 020 7254 3454

khUn mae
Address: Telephone: 99 Chippenham Road, London W9 2AB 020 7266 0990

lemongraSS Thai reSTaUranT

Address: Telephone: 4 High Street, Exmouth, Devon EX8 1NN 01395 269 306

king & i reSTaUranT

Address: Telephone 81 Dedworth Road, Windsor, Berkshire SL4 5BB 01753 832 666

liTTle Siam Thai reSTaUranT

Address: Telephone: 10 Friar Gate, Derby, Derbyshire DE1 1BU 01332 344 828

king and i
Address: Telephone 2 Ship Street, Brighton East, Sussex BN1 1AD 01273 773 390

loTUS FloWer Thai cUiSine

Address: Telephone: 89 Station Road, Taunton TA1 1PB 01823 324 411

kinnaree Thai reSTaUranT

Address: Telephone Email: Website:

22 Waterfront Walk, Birmingham, West Midlands B1 1SN 01216 656 568 kinnaree.thairestaurant@hotmail.com www.kinnaree.co.uk

lUk pra Tor Thai

kUm lUang
Address: Telephone:

326-328 Greek Road, London SE10 9SW 020 8293 4011

kWan Thai reSTaUranT

Address: Telephone: Address: Telephone: Address: Telephone: Email:

14 St. Nicholas Street, Ipswich, Sussex IP1 1TJ 01473 253 106 Unit1 Hays Galeria, London Bridge, London SE1 2HD 020 7403 7373 21A New Street, Woodbridge, Suffolk IP12 1DY 01394 388 338 thai-cuisine@kwan-thai-restaurant.freeserve.co.uk

Fine dining Thai style. Authentic dishes, cooked and served by Thai staff (some in exotic formal dress). The Luk Pra Tor restuarant holds many quality awards.
Address: Telephone 23 Easthorpe Street, Ruddington, Nottingham NG11 6LB 0115 984 4363

52

lUmpini
Address: Telephone: 12-14 Magdalen Street, Norwich NR3 1HU 01603 615 188

mai Thai reSTaUranT

Address: Telephone: Website: Opening Hours: 6 Pierrepont Street, Bath BA1 1LBA v 01225 445 557 www.maithai.co.uk Mon-Sun 12pm-2pm Sun-Thurs 6pm-10.30pm Fri-Sat 6pm-11.30pm

lUmpini Thai reSTaUranT

Address: Telephone: 105 High Street South, Bedfordshire LU6 3SQ 01582 601 788

lye Torng Thai reSTaUranT

Address: Telephone: Email: 35 St.Georges Road, London SE1 6EW 020 7793 7979 www.lyetorng.com

manorom
Address: Telephone Address: Telephone 35 Southampton Street, Covent Garden, London WC2E 7HG 020 7240 1030 16 Maiden Lane, Covent Garden, London WE2E 7NJ 020 7240 4139

made in Thai
Address: Telephone: 24 Darlington Street, Wolverhampton WV1 4HW 01902 312 512

menU Thai
Address: Telephone: 345 Fleet Road, Fleet, Hampshire GU51 3NT 01252 621 790

monTien
Address: Telephone Address: Telephone Address: Telephone Address: Telephone 214 Sandycombe Road, Richmond, London TW9 2EQ 020 8948 8487 37 East Street, Bridport, Dorset DT6 3JX 01308 425 570 6 London Road, Westerham, Kent TN16 IBD 01959 565 833 65 London Road, Sevenoaks, Kent TN13 IAU 01732 455 600

mae Thai
Address: Telephone: 75 The Broadway, Wimbledon, London SW19 1QE 020 8542 8834

mUang Thai reSTaUranT

Address: Telephone Address: Telephone 71 Chalk Farm Road, London NW1 8AN 020 7916 0653 77 St James Street, Brighton BN2 1PA 01273 605 223

maekong Thai
Address: Telephone: 12 Worcester Road, Bromsgrove B61 7AE 01527 578 888

mai ped ped ped

Address: Telephone: 11 Market Street, Brighton BN1 1HH 01273 737 373

nahling Thai reSTaUranT

Address: Telephone: 106 High Road, East Finchley, London N2 9EB 020 8883 8688

mai Thai
Address: Telephone: Hobbs Pavilion, Park Terrace, Cambridge CB1 1JH 01223 367 480

navy Thai
Address: Telephone: 6 West Hill, Wandsworth, London SW18 1SB 020 8870 0177

53

nelSon Tavern
Address: Telephone Website: Opening Hours: 75 Mudeford, Christchurch, Dorset BH23 4BZ 01202 485 105 www.nelsontavern.com Mon-Sun 9am-2.15pm, 6pm-10pm

pin peTch
Address: Telephone: Address: Telephone: Address: Telephone: 1-2 Waxhouse Gate, High Street AL3 4EW 01727 854 843 39 Newington Green Road, Islington, London N1 4QT 020 7354 8545 13 High Street, Newport Pagnell, Milton Keynes MK16 8AR 01908 211 211

nUmjai Thai reSTaUranT

Address: Telephone Address: Telephone 19A Millburngate, Durham DH1 4SL 0191 386 2020 33 St James Boulevard, Newcastle NE1 4AX 0191 2619 080

pomS Thai cUiSine

Address: Telephone Email: 24 High Street, Old Town, Swindon SN1 3EP 01793 480 046 pomsthaifood@yahoo.co.uk

pacobellS Thai reSTaUranT

Address: Telephone: 7 Huddersfield Road, Holmfirth, West Yorkshire HD9 2JR 01484 681 532

pad Thai
Address: Telephone Email:

15 High Street, West Malling, Kent ME19 6QH 01732 870 000 manta@pad-thai.co.uk

pad Thai lao

Address: Telephone: 87 Ballards Lane, Finchley, London, N3 1XT 020 8346 0334

pUn kUm
Address: Telephone: 31 Windmill Street, London W1T 2JN 020 7636 0610

park inTernaTional hoTel

Address: Telephone: 117-125 Cromwell Road, London SW7 4DS 020 7370 5711

rabieng
Address: Telephone: 143 Upper Street, London N1 1QY 020 7226 2014

phUkeT pavilion
Address: Telephone: 8 Union Street, Edinburgh, Scotland EH1 3LU 0131 556 4323

rai dor
Address: Telephone Website: 69 Brown Street, Salisbury, Wilts SP1 2AS 01722 327 137 www.raidor.co.uk

phUTaWan marT
Address: Telephone: 98 Parkgate, Darlington, Durham DL1 1RS 01325 353 217

raTchada
Address: Telephone: Email: Website: Opening Hours: 129 Lee Road, Blackheath, London SE3 9DS 020 8318 0092 info@ratchada.co.uk www.ratchada.co.uk Mon-Sat 12pm-3pm, 6pm-11pm

pinS kiTchen
Address: Telephone: Lower Road, Market Drayton, Shropshire TF9 4NL 01630 672 237

54

rice Thai reSTaUranT

Address: Telephone: Address: Telephone: 303 Potobello Road, London W10 5TD 01473 253 106 238 Blythe Road, Brook Green W14 0HJ 020 7603 1122

Sala Thai reSTaUranT

Address: Telephone: 8 Pierrepont Place, Bath BA1 1JX 01225 848 663

Sang Thai
Address: Telephone: Church Cottage, Escrick, Yorkshire YO19 6EX 01904 728 462

royal Thai
Address: Telephone: 189 Mansfield Road, Nottingham NG1 3FS 0115 948 3001

SaWadee Thai reSTaUranT

Address: Telephone: 61 St. Peters Road, Great Yarmouth NR30 3BQ 01493 853 975

rUan mai Thai reSTaUranT

Address: Telephone: 176 Rose Street, Edinburgh EH2 4BA 0131 220 0059

Siam corner
Address: Telephone Address: Telephone Address: Telephone Address: Telephone 17 Bird Street, Lichfield WS13 6PW 01543 411 911 43-53 Osmaston Road, Derby DE1 2JF 01332 206 220 118 London Road, Leicestershire LE2 0QS 0116 254 4856 8/9 Lordsmill Street, Chesterfield, Derbyshire S41 7RW 01246 271 998

Siam coTTage Thai reSTaUranT

Address: Telephone: 44 Moulsham Street, Chelmsford CM2 0HY 01245 352 245

rUan orchid
Address: Telephone: 14 Lower Bridge Street, Chester CH1 1RS 01244 400 661

Siam Food gallery

Address: Telephone Address: Telephone 95 - 97 High Street, Esher, Surrey KT10 9QE 01372 477 139 Trumps Green Road, Virginia Water, Surrey GU25 4HL 01344 843 283

rUan Thai reSTaUranT

Address: Telephone: 29 Cockburn Street, 1 Craigs Close, Edinburgh EH1 1BN 0131 225 7007

Siam garden
Address: Telephone: 59A London Road, Grantham, Lincolnshire NG31 6ET 01476 576 383

Sabai Thai
Address: Telephone: 8 Castle Street, Christchurch, Dorset BH23 1DT 01202 486 671

Siam hoUSe Thai reSTaUranT

Address: Telephone: 63A Goodramgate, Yorkshire Y01 2LS 01904 624 677

55

Siam Thani
At Siam Thani the fare is traditional Thai and totally authentic. It is produced by skilled Thai chefs, masters of their craft, using herbs and spices flown in fresh from Thailand.
Address: Telephone Email: 16-20A Carlton Street, Nottingham NG1 1NN 0115 958 2222 info@siamthani.co.uk

SUkhoThai
Address: Telephone: Email: Website: 8 Regent Street, Chapel Allerton, Leeds LS7 4PE 0113 237 0141 info@thaifood4u.co.uk www.thaifood4u .co.uk

SUk San
Address: Telephone: 7 Park Walk, Chelsea, London SW10 0AJ 020 7351 9881

Sir and madam

SUk Saran
Address: Telephone: 29 Wimbledon Hill Road, London SW19 7NB 020 8947 9199

SUWanna
Address: Telephone Address: Telephone Opening Hours: 8-9 Jeffries Passage, Guildford, Surrey GU1 4AP 01483 535 025 37 Station Approach, West Byfleet, Surrey KT14 6NF 01932 353 297 Mon-Sun 12pm-3pm Mon-Sun 6pm-10.30pm Address: Telephone Address: Telephone Address: Telephone Address: Telephone 44 Church Green, Market Square, Witney OX28 6AL 01993 770 771 9 The Causeway, Bicester, Oxon OX26 6AN 01869 321 753 The Greyhound Inn, Marsh Gibbon, Oxon OX27 0HA 01869 277 365 8 Church Road, Caversham, Reading RG4 7AD 0118 947 1500

STar oF Siam
Address: Telephone Address: Telephone Sandial Hotel, Darlington Road, Yorkshire DL6 2XF 01609 780 525 Hight Hotel, 101 Durham Road, Newcastle DH5 9QT 0191 584 8745

SUan Thai
Address: Telephone: Tee Court, Bell Street, Romsey SO51 8GY 01794 511 115

Talad Thai reSTaUranT

Address: Telephone: Email: Website: Opening Hours: 320 Upper Richmond Road, Putney London SW15 6TL 020 8789 8084 info@taladthai.co.uk www.taladthai.co.uk Lunch: Tue-Fri 12am-2.30pm, 5.30pm-11.15pm

SUchard Thai reSTaUranT

Address: Telephone: 102 Tooley Street, London SE1 2JP 020 7357 6381

SUkho
Address: Telephone: 855 Fulham Road, London SW6 5HJ 020 7371 7600

Tamnag Thai
Address: Telephone Website:

50-54 Westow Hill, Crystal Palace, London SE19 1RX 020 8761 5959 www.tamnagthai.com

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Tarn Thai reSTaUranT

Address: Telephone: 9 George Street, Nottingham, Nottinghamshire NG1 3BH 0115 959 9454

Thai corner caFe

Address: Telephone: 236 St.Pauls Road, Highbury Corner, London N1 2LJ 020 7704 8227

TaSTe oF Thai

Thai edge
Address: Telephone: Address: Telephone: Address: Telephone: 7 Calverley Street, Leeds LS1 3DY 0113 243 6333 7 Oozells Square, Brindley Place, Birmingham B1 2HS 0121 643 3993 Unit 8 The Old Brewery Quarter, Cardiff CF10 1AT 029 2023 5665

Thai elephanT
Address: Telephone 117-119 Southgate Street, Gloucester GL1 1UT 01452 520 894 Address: Telephone Address: Telephone Address: Telephone Address: Telephone 4-6 London Road, Twyford, Berkshire RG10 9ER 01189 349 651 Unit 3 15 Cheltenham Parade, Harrogate HG1 1DD 01423 530 099 20 Regent Street, Leamington Spa, Warwickshire CV32 5HQ 01926 886 882 10 Theatre Street, Warwick CV34 4DP 01926 410 688

TaWana
Address: Telephone: 3 Westbourne Grove, London W2 4UA 020 7229 3785

Thai balcony
Address: Telephone: 1 Seven Dials, Saw Close, Bath BA1 1EN 01225 444 450

Thai elephanT
Address: Telephone 1 Wakefield Road, Richmond, Surrey TW10 6SD 020 8940 5114

Thai boaThoUSe
Address: Telephone: Swans Nest Lane, Warwickshire CV37 7LS 01789 297 733

Thai emerald
Address: Telephone Address: Telephone 36 Castle Street, Cirencester, Gloucestershire GL7 1QH 01285 654 444 60 St. Georges Place, Gloucestershire GL50 3PN 01242 522 004

Thai boran
Address: Telephone: 56 Green Lane, Derby, Derbyshire DE1 1RP 01332 343 933

Thai e-Sarn claSSic

Address: Telephone: 210 Burton Road, West Didsbury, Manchester M20 2LW 0161 4455 200

Thai caFe reSTaUranT

Address: Telephone: 22 Charlwood Street, London SW1V 2DY 020 7592 9584

Thai FoUr TWo

Address: Telephone: 42 York Street, Broadstairs, Kent CT10 1PB 01843 862 925

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Thai gallery
Address: Telephone: 26 - 32 Friar Street, Worcester WR1 2LZ 01905 745 902

Thai nava
Address: Telephone: Website: 101 Hamlet Coast Road, Westcliff on Sea, Essex SS0 7LP 01702 391 171 www.thainava.com

Thai garden
Address: Telephone Address: Telephone Address: Telephone Address: Telephone 28 Parsons Street, Banbury, Oxfordshire OX16 5LY 01295 709 966 32 Museum Street, London WC1 A1LH 020 7323 1494 7A East Street, Horsham, West Sussex RH12 1HH 01403 255 939 Station Road, Watford Gap, Northamptonshire NN6 7UL 01327 703 621

Thai origin
Address: Telephone: 38C Kensington, Church Street, London W8 4BX 020 7937 5007

Thai pairin reSTaUranT

Address: Telephone: 35 Queens Road, Farnborough, Hampshire GU14 6JP 01252 518 784

Thai palace reSTaUranT Thai grand reSTaUranT

Address: Telephone: 18 The Rushes, Loughborough, Leicestershire LE11 5BE 01509 211 299 Address: Telephone: Website: 52 Park Row, Bristol, Avon BS1 5LH 0117 9220 649 www.thaipalacerestaurant.co.uk

Thai hoUSe
Address: Telephone Address: Telephone Address: Telephone First Floor 21B High Street, Billercay, Essex CM12 9BA 01277 632 424 51 Princes Avenue, Hull, North Humberside HU5 3QY 01482 473 473 3 - 5 Guildford Crescent, Churchillway, Cardiff CF10 2HJ 029 2090 6550

Thai hoUSe
Address: Telephone: 7 Pegler Way, Crawley, West Sussex RH11 7AG 01239 533 005

Thai pranakhon
Address: Telephone: 8 Station Road, Reading, Berkshire RG1 1JX 0118 950 2222

Thai hUT
Address: Telephone: 4 Burgon Street, London EC4V 5DR 020 7213 9884

Thai rack
Address: Telephone: 13 George Street, St.Albans, Hertfordshire AL3 4ER 01727 850 055

Thai rainboW reSTaUranT

Address: Telephone: Address: Telephone: 10 Leicester Road, Quorn, Leicestershire LE12 8ET 01509 620 021 84 - 86 Market Street, Leicestershire LE65 1AP 01530 560 404

Thai marina
Address: Telephone: 13 The Waterfront, Eastbourne, East Sussex BN23 5UZ 01323 470 414

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Thai reSTaUranT
Address: Telephone: 4 Buxton Road, Stockport SK6 8AA 01663 765 005

ThaiSmile Thai reSTaUranT

Address: Telephone: 10 Southampton Row, London WC1B 4AE 020 7430 9111

Thai river
Address: Telephone: 18 Chilworth Street, London W2 6LL 020 7402 7509

Thai Tanic reSTaUranT

Address: Telephone: 66-68 Crouch End Hill, London N8 8AG 020 8341 6100

Thai Shanghai
Address: Telephone: 71 Calverley Road, Tunbridge Wells, Kent TN1 2UY 01892 511 370

Thai Thai
Address: Telephone: 292 High Street, Slough, SL1 1NB 01753 577 922

Thai Tho
Address: Telephone: 20 High Street, Wimbledon, London SW19 5DX 020 8946 1542

Thai Upon ThameS

Address: Telephone: 346 Richmond Road, Twickenham TW1 2DU 020 8892 6808

Thai Welcome
Address: Telephone: 11 High Street, Stone ST15 8AJ 01785 819 000

Thai Siam
Address: Telephone Address: Telephone 12 Upper Street, Covent Garden, London WC2H 9DL 020 737 96893 27 Ropergate, Pontefract, West Yorkshire WF8 1LG 01977 600 659

Thailand no1 reSTaUranT

Address: Telephone: 80-81 Bailget, Lincoln LN1 3AR 01522 537 000

Thai Smile
Address: Telephone: Address: Telephone: Address: Telephone: 3 New Street, Basingstoke, Hampshire RG21 7DE 01256 463185 102 Main St, Bingely, West Yorkshire BD16 2JH 01274 561811 86 High Street, Teddington, Middlesex TW11 8JD 020 8943 9553

Thailand reSTaUranT
Address: Telephone: 9 Ring Road, Thorpe St Andrew, Norwich NR7 0XJ 01603 700 444

The anchor inn

Address: Telephone: 1 High Street, Standford in the Vale, Faringdon SN7 8LH 01367 710 325

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The bell

The raven hoTel

Address: Telephone: Main Road, Ballaugh, Isle of Man IM7 5EG 01624 897 272

The royal elephanT

Address: Telephone: 8 Warwick Road, Beaconsfield, Buckinghamshire HP9 2PE 01494 674 380

My Wife Suphit cooks the food that she grew up eating from her Home Country. We try as hard as we can to use Thai vegtables and herbs so the food that you eat would be the same as if you were in Thailand. The only thing that we change is the levels of chillies to your taste.Lets us know that you found us in the guide.
Address: Telephone 25 High Street, North Marston, Bucks MK18 3PD 01296 670 635

The Teak hoUSe

Address: Telephone: 47-49 Peach Street, Wokingham, Berkshire RG40 1XJ 0118 978 8893

The Thai
Address: Telephone: Address: Telephone: Address: Telephone: 362 Old York Road, Wandsworth, London SW18 1SP 020 8877 2724 57 New Broadway, Ealing, London W5 5AH 020 8567 5577 93 Pelham Street, London SW7 2NJ 020 7584 4788

The elephanT royal

Address: Telephone: 591-581 Cranbrook Road, Gants Hill, Ilford, Essex IG2 6JZ 020 8551 7015

The king and Thai

Address: Telephone: The Forester Arms, Avenue Road, Broseley TF12 5DL 01952 882 004

The Thai dragon

Address: Telephone: 35 East Hill, Colchester, Essex CO1 2QX 01206 863 414

The limehoUSe Thai reSTaUranT

Address: Telephone: 327 High Street, Rochester, Kent, ME1 1DA 01634 813 800

The Thai hoUSe

Address: Telephone: 6 Pegler Way, Crawley, West Sussex RH11 7AG 01293 533 005

The lime leaF

Address: Telephone: Email: Website: Opening Hours: 25 London Street, Basingstoke , RG21 7PG 01256 355 272 info@thelimeleaf.co.uk www.thelimeleaf.co.uk Mon-Sat 12.30pm-2.30pm, 5.30pm-11pm

The Thai loUnge

Address: Telephone: 14 Radcliffe New Road, Whitefield, Manchester M45 7GY 0161 766 8822

The old Thai hoUSe

Address: Telephone: Address: Telephone: 102A Bartholomew Street, Newbury, Berkshire RG14 5DY 0163 535 959 125 London Road, Camberley, Surrey GU15 3JY 01276 21 212

The Thailand reSTaUranT

Address: Telephone: 15 Lewisham Way, New Cross, London SE14 6PP 020 8691 4040

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The Thai TWig

Address: Telephone: 31 Augusta Place, Lemington Spa, Warwickshire CV32 5EL 01926 336 422

The Thai village reSTaUranT

Address: Telephone: 1594-1596 High Street, Solihull, West Midlands B93 0LF 01564 771 595

The Thailand reSTaUranT

Address: Telephone: 15 Lewisham Way, New Cross, London SE14 6PP 020 8691 4040

Thida Thai cUiSine

Address: Telephone: Website: 16 George Hudson Street, York YO1 6LP 01904 625 855 www.thidathai.co.uk

WalrUS bar
Address: Telephone: 78-88 High Street, Manchester M4 1ES 01618 288 700

WhiTe orchid
Address: Telephone: Address: Telephone: 60 Bridge Street, Northampton NN1 1PA 01604 633 733 148 High Street, Ruislip, Middlesex HA4 8LJ 01895 676 342

xen pan aSian reSTaUranT

Address: Telephone: 126-127 Friar Street, Reading RG1 1TZ 01189 582 966

Welcome
Sawadee Kap or Sawadee Ka You can now get cases of Thailands no.1 beer delivered straight to your home or work, to enjoy with a Thai meal or for a party. All you need now is some sand, sun and palm trees to chill out Thai style. Enjoy!! Just go to www.changbeerstore.com

yUpaS Thai kiTchen

Address: Telephone: 313 Chiswick High Road, London W4 4HH 020 8995 2424

zene
Address: Telephone: 1030 Harrow Road, London NW10 5NN 020 8960 8268

61

Chang Beer Logo by Paya the Elephant

Commissioned by Chang Beer UK from the MaeSa Elephant Camp, Thailand July 2007 Thanks to Thai Fine Art Ltd and Peter Kulmapijit of the MaeSa Elephant Camp

aWard Winning chang beer

Chang beer is available throughout the UK. For further Thai restaurants who list Chang Beer please visit our website www.changbeer.com and look at Find Chang to find your local Thai restaurant.

Address: Email: Website:

Unit 4, Studley Court Mews, Guildford Road Chobham, Surrey GU24 8ED chang@changbeer.com www.changbeer.com

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