Le Lert

Carrot, green beans, cabbage, vermicelli noodles, soy protein, ginger, and garlic, served with sweet chili dipping sauce (gluten-free option available)

Lettuce, mango, basil, cilantro, pickled carrot, and daikon, finished with mushroom furikake and garlic-tofu dressing (gluten-free option available)

Crispy chicken wings glazed with rich tamarind sauce, balanced with palm sugar, garlic, and a touch of chili, finished with crispy shallots (gluten-free option available)

Shredded mango, green apple, red onions, sawtooth coriander, roasted cashews, strawberries, and fried shallots, tossed in a zesty lime dressing (gluten-free option available)

Rice noodles stir-fried with dried radish, tofu, red onion, bean sprouts, Chinese chives, peanuts, and dried shrimp (vegan or gluten-free options available)

Tiger prawns sautéed in fragrant roasted chili paste, served on a buttery croissant with poached eggs, hollandaise sauce, fresh greens, and balsamic vinaigrette

Wok-fried beef with onions, mushrooms, and green onions in a rich oyster sauce glaze, served over jasmine rice with a crispy fried egg

Tender chicken breast simmered in creamy Thai yellow curry with tri-colour potatoes and sweet onions, topped with crispy lotus root chips and served with jasmine rice and refreshing cucumber relish (vegetarian and gluten-free options available)

Rose coconut sticky rice with fresh mango, jasmine-coconut milk sauce, and butterfly pea rice cracker (vegan option available)

Lychee-lime sorbet with freeze-dried dragon fruit, fresh pomelo, and lychee

Delicate pandan layer cake served over silky matcha coconut sauce, finished with whipped cream, fresh strawberries, and blueberries

Silky coconut milk pudding served with seasonal mixed fruit

Beef tartare seasoned with roasted rice powder, lemongrass, makrut lime leaves, red onion, mint, herbs, garlic, and egg yolk, served with jaew sauce

Carrot, green beans, cabbage, vermicelli noodles, soy protein, ginger, and garlic, served with sweet chili dipping sauce (gluten-free option available)

Golden crispy shrimp toast served with cucumber relish, shallots, and red chili in delicate Thai-style pickle dressing

Pomelo, romaine lettuce, roasted cashews, toasted coconut, lime, ginger, sweet peppers, red onions, and Asian pear, tossed in miso-soy coconut dressing

Glass noodles wok-fried with garlic, egg, onion, wood ear mushrooms, and green onions in savoury soy sauce, with choice of chicken or beef

Tiger shrimp, squid, and mussels wok-fried with Thai holy basil, garlic, and chili, served over jasmine rice with crispy-edged fried egg (vegetarian option available with tofu and mushroom)

Duck confit simmered in aromatic red curry with Thai eggplant, pea eggplant, tomatoes, lychee, pineapple, Thai basil, and makrut lime leaves, served with jasmine rice

Crispy seabass fillet glazed with balanced tamarind chili sauce, finished with crispy shallots and fresh herbs, served with jasmine rice

Lychee-lime sorbet with freeze-dried dragon fruit, fresh pomelo, and lychee

Thai tea sponge cake layered with milk-whipped cream, brown butter cornflake crumble, and toasted hazelnuts

Rose coconut sticky rice with fresh mango, jasmine-coconut milk sauce, and butterfly pea rice cracker (vegan option available)

Vanilla ice cream coated in a golden cornflake and breadcrumb crust, lightly fried and served with whipped cream and warm chocolate sauce