KohSamui

The dinner menu was created for fine dining. It includes fresh ingredients, a mix of traditional and modern flavors.

• STARTER
• 10

  Bags of Gold rice-paper sacks of minced chicken and shrimp, tied with banana leaf, fried to a medium crisp

• 9.5

  Fresh Spring Roll with shrimp, mint leaf, lettuce, tofu, carrot, noodle and bean sprouts

• 8.5

  Crispy Imperial Rolls stuffed with ground pork, wood-ear fungus, taro and vegetables. Topped with fresh carrot

• 14

  Pork Spare Ribs marinated in ginger, coriander, molasses and whiskey. Served with cucumber salad

• 9

  Fried Calamari tempura-battered and served with sweet and sour sauce

• 8

  Crunchy Puff filled with specialized curry and a choice of chicken, tofu or taro mixed with potatoes

• 11

  Scallop Satay grilled scallops wrapped in apple and bacon, served with cilantro & chili lime sauce

• 8

  Chicken Satay marinated in spices. Served with peanut sauce and cucumber salad

• 8

  Beef Satay marinated in spices. Served with peanut sauce and cucumber salad



• MIENG KUM
  Mieng Kum is a favorite Thai self-made snack. Each Mieng Kum platter comes with spinach leaves (the "wrap"), along with portions of roasted peanuts, roasted coconut, fresh lime, ginger, onion, and fresh chopped Thai chili peppers.
• 8.5

  Chicken Mieng Kum

• 7.5

  Tofu Mieng Kum



• SOUP
• 6/Cup

  Tom Kha Gai Soup with chicken, mushroom and coconut milk, flavored with lemongrass, galangal and kaffir leaf

• 7/Cup

  Tom Yum Kung Soup with prawns and mushroom, flavored with lemongrass and kaffir leaf

• 18/Hot Pot

  Tom Yum Seabass Steamed sea bass, mushroom, tomatoes, flavored with lemongrass and kaffir leaf*



• SALAD
• 9.5

  Green Papaya Salad shredded green papaya, prawn, cherry tomatoes and ground peanuts. Tossed in spicy lime juice*

• 9.5

  Mango Salad juicy mango tossed in spicy lime juice with prawns, ground dried shrimp and fresh onions*

• 9

  Larb Gai minced chicken tossed with lime juice, chili flakes, parched rice and mint. Served in a bell pepper with lettuce on the side



• RECOMMENDED CHEF'S SIGNATURE
  
• 14

  Thai Relish Thai Northern style chicken and prawn tomato relish served with fresh steam vegetable

• 12

  Crab Roll rice noodle wrap with crispy soft shell crab, mint leaf, lettuce, tofu, carrot, noodle and cucumber

• 12

  Duck Saladroasted mince duck mixed with Thai herb and served with lettuce cup*

• 22

  Giant King Crab crispy king crab topped with special home made sauce*

• 13

  Southern Kur-Kling sauteed ground roasted chicken stir fried with bell peppers, young peppers, eggplant and Thai herb**

• 16

  Thai Pork Stew slow cook pork stew served with Chinese broccoli

• 16

  Escolar Steak crispy escolar steak fish top with Thai herb salad

• 17

  Crispy Pork Hocks Thai style delicacy of crispy pork leg. Served with Thai homemade dipping sauces

• 
  MAIN COURSE
  Monkey's Wok Dish
• 26

  Whole Snapper sauteed with roasted chili sauce, baby corn, onion, dried chili, bell pepper, and mushroom

• 24

  Sizzling Alligator hot plate of alligator, bell peppers, broccoli, onion, carrot, green bean and spicy peanut sauce*

• 17

  Crispy Soft Shell Crab topped with garlic and pepper, served with cucumber vinaigrette

• 16

  Sweet Basil Frog Frog wok fried with fried basil, bell peppers, marinated in chili garlic sauce

• 14

  Beef Mango beef stir fried with fresh mango, bell pepper, carrot, ginger, black pepper and chili garlic sauce

• 15

  Belly Basil stir-fried pork with It's crispy rind and basil leaves

• 16

  Spicy Wild Boar sauteed wild boar, young pepper, kaffir lime leaf, rhizome, and coconut with red curry sauce**

• 
  Monkey's Curries
• 20

  Emerald Curry prawns, scallops, basil, green beans, bell pepper and young coconut in spicy green curry*

• 19

  Madame Sea Bass simmered in green curry with green beans, bell pepper, fresh basil and eggplant*

• 16

  Panang Salmon grilled salmon with broccoli, topped with white sesame seeds and Panang curry sauce

• 15

  Crushed Sesame Scallops with bok choy and topped with sesame seeds in yellow curry sauce

• 16

  Mango Catfish crispy catfish simmered in red curry with mango, bell pepper and fresh basil

• 20

  Miracle Duck Sonoma duck in red curry with tomato, pineapple, bell pepper and fresh basil*

• 14

  Panang Beef Curry beef simmered with kaffir lime leaf in Panang curry*

• 14

  Jungle Curry beef flank with green beans, zucchini, bamboo shoots, bell pepper and fresh basil in green curry*

• 17

  Aromatic Pumpkin Curry prawns, bell pepper in red curry sauce*

• 
  From the Grill
• 15

  Grilled Bangkok B.B.Q. Chicken chicken served with papaya salad, sweet chili sauce and sticky rice on the side

• 15

  Sri~Ra~Char Grilled Pork served with mango salad, sweet chili sauce and sticky rice on the side

• 21

  Grilled Lamb To Die For marinated lamb, mixed vegetables in white wine & garlic sauce, and sticky rice

• 23

  Asian Beef beef sirloin served with pineapple salad and spicy Thai sauce and sticky rice on the side

• 
  NOODLE (Tofu $13, Chicken $13, Beef $13, Shrimp $15, Seafood $16)

• Traditional Bangkok Pad Thai rice noodle sauteed with bean sprouts, scallions, eggs, ground peanuts and lime

• Koh Tao Noodle flat rice noodle tossed in peanut sauce, spinach and topped with crunchy cucumber and sesame seeds

• 18

  Sea Bass Mor Din steamed sea bass sauteed with glass noodle, shitake mushroom, broccoli and carrots

• 16

  Green Salmon steamed salmon served over green Moreheiya noodles, sauteed with broccoli and egg*

• 
  Buddha's Delights (Vegetarian side dishes are cooked with soy sauce instead of fish sauce)
• 8

  Stir Fried Chinese Broccoli with oyster sauce

• 8

  Stir Fried Iceberg lettuce with oyster sauce

• 8

  Basil Eggplant with chili garlic sauce

• 12

  Royal Curry with fresh tofu, grilled zucchini, mushroom, broccoli, bell pepper, carrots (choice of green curry, red curry or yellow curry sauce)

• 8

  Spicy Green Beans sauteed with red curry paste.

• 9

  Stir Fried Asparagus steamed asparagus with oyster sauce

• 8

  Stir Fried Baby Bok Choy with soy sauce

• 
  

  Accompaniment for any dish Steamed

• 2.5

  Jasmine Rice (per person)

• 3

  Brown Rice, Sticky Rice or Coconut Rice (per person)

• 17

  Volcano Fried Rice mixed seafood in curry powder sauteed with pineapple, cashew nuts, peas, carrots, grape tomatoes, bell pepper and onion