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

• 10

  Emperor Steamed Dumpling mixed pork, shrimp with pickled ginger ponsu sauce

• 11

  Chiang Mai Style Pork Sausage (homemade) minced pork, egg, tumeric and ginger

• 8.5

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

• 13

  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

  Thai Fish Cakes* prepared from ground, curried fish mixed with spices and red curry to give them some heat

• 8

  Vegetarian Samosa filled with red yam, carrot, corn, wood-ear fungus and jicama. Served with cucumber salad

• 7

  Fried Sweet Corn Fritters crispy and slightly spicy. Served with cucumber Salad

• 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

• 10

  Stuffed Mushrooms with a sweet and sour peanut sauce



• 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/Bowl

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



• SALAD
• 13

  Sirloin Salad grilled sirloin beef mixed with lime juice, Thai herbs, chili flakes and red onion*

• 16

  SaMer Delight grilled salmon and eggplant, topped with shrimp, and chili lime dressing*

• 12

  Salmon Chardonnay Salad grilled crushed salmon tossed with lime juice, chili flakes, chardonnay, parched rice and mint*

• 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*

• 8

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

• 8

  Grapefruit Salad Grapefruit, apple, grapes, jicama and shredded coconut, tossed in spicy lime juice*



• MAIN COURSE
  Monkey's Wok Dish
• 22

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

• 19

  Fire Cracker Sizzling hot plate of mixed seafood, bell, onion, carrot, green bean and spicy peanut sauce

• 19

  Andaman Sea steamed ginger, sea bass sauteed with shitake mushrooms and bell pepper in ginger sauce

• 17

  Crispy Soft Shell Crab topped with garlic and pepper. Served with cucumber vinaigrette dressing

• 15

  Jurassic Prawn sauteed with black pepper and garlic. Served on a bed of asparagus

• 15

  Prawn & Cashew Nuts prawns sauteed with cashew nuts, broccoli, baby corn, onion, garlic and dried Thai chilies*

• 14

  Beef Mango flank 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

• 13

  Young Pepper Pork sauteed pork loin, young pepper, kaffir lime leaf, rhizome, and coconut with red curry sauce**

• 13

  Southern Kur-Kling sauteed ground roasted chicken stir fried with Thai herb**

• 13

  Basil Gai white meat ground chicken wok fried with fresh basil, green beans and chili garlic sauce*

• 
  Monkey's Curries
• 19

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

• 18

  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

• 19

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

• 14

  Southern Curry beef stew 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*

• 16

  Aromatic Pumpkin Curry chicken, bell pepper in red curry sauce served in pumpkin*

• 
  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

• 17

  Crispy Pork Hocks Thai Style delicacy of deep-fried pork leg. Served with Thai homemade dipping sauces

• 23

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

• 
  NOODLE (Tofu $10, 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*

• 17

  Thai Pasta somen rice noodles in green curry with basil, bell peppers, mushrooms & fresh jalapeños with Northern Thai Style Pork Sausage*

• 15

  Kee Mao Scallop pan seared scallops sauteed with basil, red bell peppers, tomatoes and fresh Thai chilies and served over squid ink noodles*

• 
  Buddha's Delights (Vegetarian dishes are cooked with soy sauce instead of fish sauce)
• 9

  Spicy Tofu with zucchini, onion, carrot, bell pepper and fresh basil in chili garlic sauce*

• 9

  Crispy Tofu with spinach, baby corn, mushroom topped with peanut sauce and crispy basil

• 9

  Lemongrass Tofu sauteed with onion in chili garlic sauce

• 9

  Eggplant Tofu sauteed with bell pepper, fresh basil in chili and 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)

• 9

  Spicy Green Beans sauteed with red curry paste. Topped with crushed peanuts*

• 9

  Pad Normai Farang steamed asparagus with oyster sauce

• 9

  Pad Pak Reum stir-fried mixed vegetables

• 
  

  Accompaniment for any dish Steamed

• 2.5

  Jasmine Rice (per person)

• 3

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

• 8

  Siam Square (Jasmine Rice, Brown Rice and Coconut Rice)

• 17

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

• 15

  Spicy Crispy Chicken Fried Rice panko breaded chicken breast with Thai fried rice and sweet sauce