Crisp duck is served in basil sauce with stir-fried vegetables and rice. Snapper is steamed with lemon grass and served in lime-chili-garlic sauce. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$
Price: $-$$ ($5-$15)
Chiang Mai Veggie Dip
northern thai traditional recipe of ground pork, cherry tomato, red onion, garlic, and shrimp paste. served with mixed steamed vegetables and hard-boiled egg, (uptown only).
sliced chicken breast or fish and button mushrooms in a spicy coconut cream soup with galangal, lemon grass, kaffir lime leaves.
grilled jumbo shrimp, onion, tomatoes, lemongrass and basil with lettuce and spring greens in roasted chili-lime dressing.
Royal Pad Thai
crispy egg-noodles in sweet and tangy tamarind sauce with chicken and seafood, bean sprouts, green onion, peanuts and lime. (uptown only).
Roasted Duck Noodles
thin egg noodles and sliced roasted duck breast in a light anise broth with bean sprouts, scallions, cilantro, and chinese broccoli. (marigny only).