We offer an excellent selection of Thai cuisine. All dishes are individually prepared with natural ingredients and exotic spice. For your health and pleasure, we use vegetable oil for cooking and no MSG. Some dishes are quite spicy but can be made mild upon request. We have a large selection of Vegetarian, chicken, beef, pork, seafood, and tofu dishes. |
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APPETIZERS
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1. |
THAI SPRING ROLLS |
$10 |
2. |
FRESH VEGGIE SPRING ROLLS |
$10 |
3. |
SIAMESE THAI DUMPLING |
$11 |
4. |
ANGEL WINGS |
$15 |
5. |
SA-TAY CHICKEN |
$11 |
6. |
SHRIMP SUIT |
$12 |
7. |
VEGGIE TEMPURA |
$12 |
8. |
LARB KAI (spicy) |
$15 |
9. |
STEAMED MUSSELS |
$15 |
SOUPS
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10. |
TOM KAH KAI (spicy) |
Bowl $11 |
11. |
TOM KAH KOONG |
Bowl $12 |
12. |
TOM KAH TALAE |
Hot Pot $21 |
13. |
TOM YUM KAI |
Bowl $11 |
14. |
TOM YUM KOONG |
Bowl $12 |
15. |
TOM YUM TALAE |
Hot Pot $24 |
16. |
VEGGIE SOUP |
Bowl $11 |
SALADS
17. |
SPICY CALIMARI YUM |
$23 |
18. |
SPICY SHRIMP YUM |
$23 |
19. |
YUM NUEA (BEEF SALAD) |
$23 |
20. |
SIAMESE SALAD |
$15 |
21. |
SIAMESE VEGGIE SALAD |
$15 |
22. |
YUM YAI SALAD |
$21 |
23. |
SIAMESE CHICKEN SALAD |
$15 |
24. |
SEAFOOD SALAD COMBO |
$25 |
CURRIES
Each dish prepared with your choice of : Chicken, Pork, Tofu, or Vegetarian $17
Beef, Duck, Shrimp, Calamari, Scallop, or Fish $21
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25. |
RED CURRY |
$17/$21 |
26. |
GREEN CURRY |
$17/$21 |
27. |
PANANG CURRY |
$17/$21 |
28. |
PINEAPPLE CURRY |
$17/$21 |
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VEGETABLES
Each dish prepared with your choice of : Chicken, Pork, Tofu, or Vegetarian $14
Beef, Duck, Shrimp, Calamari, Scallop, or Fish $18
29. |
GREEN CHILI |
$17/$21 |
30. |
THAI BASIL LEAVES (GAPROW) |
$17/$21 |
31. |
CASHEW NUTS |
$17/$21 |
32. |
GARLIC AND PEPPER |
$17/$21 |
33. |
GREEN BEAN |
$17/$21 |
34. |
SPINACH |
$17/$21 |
35. |
SWEET AND SOUR |
$17/$21 |
36. |
BROCCOLI |
$17/$21 |
37. |
EGGPLANT |
$17/$21 |
38. |
PRA-RAM |
$17/$21 |
39. |
MIXED VEGETABLES |
$17/$21 |
40. |
GINGER |
$17/$21 |
NOODLES
Each dish prepared with your choice of : Chicken, Pork, Tofu, or Vegetarian $17
Beef, Duck, Shrimp, Calamari, Scallop, or Fish $21
41. |
PAD THAI NOODLE |
$17/$21 |
42. |
DRUKEN NOODLE |
$17/$21 |
43. |
CURRY NOODLE |
$17/$21 |
44. |
RAHD NA NOODLE |
$17/$21 |
45. |
CHICKEN NOODLE (KAI KOOR) |
$17/$21 |
46. |
PHAD WOON SEN |
$17/$21 |
47. |
THAI FRIED RICE |
$17/$21 |
48. |
SPICY FRIED RICE |
$17/$21 |
49. |
PAD SEE-EW |
$17/$21 |
50. |
HAWAIIAN FRIED RICE |
$16 |
STEAMED JASMINE RICE |
$1 |
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BROWN RICE |
$2 |
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CHEF'S CHOICE
51. |
PORK CHOP |
$26 |
52. |
BEEF MUSSAMAN CURRY |
$21 |
53. |
SIAMESE KAI CURRY |
$21 |
54. |
SALMON & PRAWN |
$27 |
55. |
SEAFOOD GAPROW |
$27 |
56. |
THAI NY STEAK |
$27 |
57. |
CHOO-CHEE DUCK |
$26 |
58. |
SPICY DUCK |
$26 |
59. |
PRINCESS DUCK |
$26 |
60. |
BANGKOK DUCK |
$26 |
61. |
PATTAYA PINEAPPLE |
$26 |
62. |
SIAMESE SPICY FISH |
$25 |
63. |
SIAMESE FISH DELIGHT |
$25 |
64. |
PRAWN AND SCALLOP (HOT POT) |
$27 |
65. |
SIAM PRAWN AND CLAMARI |
$27 |
66. |
GULF OF SIAM (FISH BOAT) |
$27 |
67. |
SEAFOOD PANANG |
$27 |
LUNCH SPECIALS
Served with soup of the day or salad, spring roll, fried wonton, and steamed rice.
Prepared with your choice of : Chicken, Pork, Tofu, or Vegetarian ($13)
Beef, Shrimp, Fish, calamari, or Roasted Duck ($15)
1. |
GARLIC AND PEPPER |
$13/$15 |
2. |
GREEN CHILI |
$13/$15 |
3. |
THAI BASIL LEAVES (GAPROW) |
$13/$15 |
4. |
CASHEW NUTS |
$13/$15 |
5. |
SWEET AND SOUR |
$13/$15 |
6. |
BROCCOLI |
$13/$15 |
7. |
SPINACH |
$13/$15 |
8. |
PANANG CURRY |
$13/$15 |
9. |
KAI CURRY |
$13/$15 |
10. |
CURRY MIXED VEGETABLES |
$13/$15 |
11. |
PEANUT MIXED VEGETABLES |
$13/$15 |
12. |
PAD THAI NOODLE |
$13/$15 |
13. |
DRUKEN NOODLE |
$13/$15 |
BEVERAGES
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JUICES
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WE ALSO SERVE
BEER & WINE
IMPORTED
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DOMESTIC
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HOUSE SAKE OZEKI
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Young Williams 1974 – Young Williams was born in Seoul, South Korea in 1974. As a child, she discovered many activities which led to developing an interest in fine art. At the age of six she began studying the piano, spending the next 12 years enlarging her proficiency in classical music. During this time, she also amused herself with painting with watercolor, acrylics, and oils, craft-making and pottery, putting into practice the skills passed down from her father, a celebrated and admired ceramics sculptor.
It was this love for clay-crafting that led her to Hong-Ik University in Seoul where she would major in ceramic arts. Her focus was firmly placed in ceramics, yet her love for the canvas never departed. She didn’t take on formal training as a painter, but her skill with the brush brought much attention from those who viewed her work. During her college years, this attention led a group of educators to request her help in leading a newly-formed art institute, designed to prepare graduating high-school students to attend some of the top art universities in South Korea.
Over the next 11 years, Young worked tirelessly with her students, spending countless hours driving them to do better, focus with more intent, and become consumed by the canvas. In time, this institution she aided in forming grew immensely in recognition and enrollment. The hundreds of students into which she poured her life would grow ever-appreciative for the successes they would later experience as a result of her guidance.
Yet, teaching did not only benefit her students, it also aided in Young developing a unique style of watercolor, one that no institution could have instructed her to grasp, and one that few others, if any, could match in form, use of color, and attention to detail. Young’s imaginative style and deep precision represented in both her watercolor and acrylic works reflect a principle that drives her ambition – the brush must reveal the eyes of the canvas.
Young and her husband, Eugene, have lived in Pebble Beach, California, since 2011. It is here that she spends much of her time painting heart-warming, romantic scenes from the neighboring village she has long loved, Carmel-by-the-Sea.