Rakang Menu

Main Menu

• Five Buddies

  12.50
  chicken satay, chicken wrapped in pandan leaves, deep fried Thai fish cake, Thai spring roll, crispy shrimp wanton
• Thai Money Bag

  8.50
  deep-fried wonton filled with minced prawns, chicken and water chestnut
• Kai Bai Teuy

  8.50
  chicken wrapped in pandan leaves
• Chicken Saté

  7.50
  marinated grilled Chicken skewers served with chef's special peanut sauce
• Tod Mun Koong

  10.50
  deep fried shrimp cakes
• Steamed Seafood Rolls

  8.50
  with sweet and sour honey sauce
• Pak Thai Tempura

  8.50
  crispy vegetable tempura served with a smooth sweet chilli and roasted peanut sauce

• Tom Kha Kai* 4 avis

  8.50
  chicken and Oyster mushrooms in coconut milk soup delicately seasoned with galanga, lemon grass and kaffir lime leaves
• Tom Kha Koong*

  9.50
  shrimp and Oyster mushrooms in coconut milk soup like 'Tom Kha Kai'
• Tom Yum Koong**

  9.50
  spicy Thai shrimp and Oyster mushroom soup delicately seasoned with lemon juice, lemongrass and roasted chili paste
• Tom Yum Taleh**

  9.50
  assorted seafood and Oyster mushroom soup blended in fresh lemon juice, lemon grass and Thai chili shrimp paste
• Sa-rai Woon Sen*

  7.50
  clear seaweed and glass noodle broth, garnished with chopped spring onions and garlic oil

• Pla Koong**

  15.50
  spicy shrimp salad with lemon grass, shallots, ginger, lime leaves and spring onions
• Yum Neua**

  15.50
  marinated wok-tossed beef strips in a salad of iceberg lettuce, tomatoes, cucumber; mixed with herbs of coriander, shallots, chili powder, kaffir lime leaves, lemongrass and mint leaves
• Laab Kai**

  15.50
  mixed salad of minced chicken, fresh mint leaves, roasted rice seeds, lemon juice and chilies
• Yum Woon Sen*

  15.50
  original Bangkok glass noodle salad mixed with minced chicken, sea food, spring onions, lime leaves, lemon juice and chilies
• Koong Shé Nam Pla*

  15.50
  raw shrimp salad served with a very spicy sauce of chilies, garlic, fish sauce and coriander roots
• Som Tam Thai**

  15.50
  the famous street food: Thai salad of green papaya, yard-long beans, roasted peanut, dried shrimps and cherry tomatoes ...sweet, sour and spicy!

• Pa-neang Neua*

  18.50
  beef fillet in coconut milk with the sweet & spicy Pa-neang curry, roasted peanut and kaffir lime leaves
• Neua Kra-praw*

  18.50
  stir-fried beef fillet with yard-long beans, red spur chilies and crispy Thai basil leaves
• Mussaman Neua*

  18.50
  very lean beef fillet cooked in Massaman curry and coconut milk, with potatoes, onion, roasted peanuts & shallots
• Neua Pad Prik King**

  18.50
  stir-fried beef fillet in Thai red curry with fresh cut yard-long beans, kaffir lime leaves and red spur chilies
• Keang Pah Neau*

  18.50
  typical local Thai dish with beef fillet, cooked in a red curry broth with Krashai (type of ginger), bamboo shoots, Thai aubergine and basil leaves
• Neau Pad Num Mun Hoi

  18.50
  fried beef fillet mixed with fresh mushrooms, spring onions and broccoli combined in a delicious oyster sauce
• Neau Yang Num Sauce*

  20.50
  grilled beef fillet with soya sauce, coriander seeds, chopped spring onions and peppers - served with very spicy home made chili sauce

• Kai Pad Med Ma-Muong*

  17.50
  crispy stir-fried chicken fillet with a sweet shrimp paste, mushrooms, onions and roasted cashew nuts
• Kai Pad King*

  17.50
  fried chicken fillet flavoured with a taste of freshly chopped ginger, black mushrooms, red spur chilies all blended in a rich soya bean sauce
• Kai Pad Priew Wan*

  17.50
  crispy fried chicken fillet with peppers, tomatoes, pineapples, spring onions all mixed in a sweet & sour sauce
• Khiew Wan Kai**

  17.50
  chicken fillet cooked in a coconut and green curry broth, with bamboo shoots, Thai aubergines, red spur chilies and fresh Thai basil leaves
• Kai Yang Jim Jeaw

  17.50
  grilled chicken in chef's special marinade with a northeast asian spicy sauce
• Kai Chu-Chi**

  17.50
  stir-fried chicken fillet in spicy red curry with coconut milk, kaffir lime leaves and sweet basil leaves

• Ped-Ob Rad Prik Sod*

  22.50
  roast duck fillet marinated in a spicy home made sweet and sour sauce of fresh chilies topped with crispy Thai basil
• Ped Pad Cha*

  20.50
  stir-fried duck fillet flavored with a taste of hot and spicy Thai herb, Thai aubergine, holy basil and lesser ginger
• Keang Ped Yang**

  20.50
  roast duck fillet cooked in a coconut and red curry broth, with Thai aubergine, red spur chilies, sweet lychees and Thai basil leaves
• Ped Nam Deang

  22.50
  roast duck fillet marinated in a delicious soya and dry sherry sauce, mixed with shiitake mushrooms, spring onions and a dash of pepper powder
• Pa-Neang Ped

  20.50
  stir-fried roast duck fillet in coconut milk with a sweet & spicy Pa-Neang curry and kaffir lime leaves

• Pla Neung Ma-nao*

  22.50
  steamed sea bass fillet marinated in a home made sour & spicy sauce made of fresh Thai lime and chilies, with fresh basil leaves, red spur chilies and fresh Thai corianders
• Pla Samoon-Pra**

  20.50
  selected deep fried sea bass fillet, marinated in a sauce consisting of a delicate combination of Thai herbs, such as garlic, shallots, lemon grass, galanga, lime leaves and fresh green peppers
• Pad Ta-Leh Prik Pauw*

  22.50
  stir-fried seafood with onions, yard-long beans, red spur chilies and Thai basil with a smooth paste of sweet shrimp
• Pla Rad Prik Sod*

  22.50
  deep fried whole fish (dorade), marinated in a spicy home-made sweet and sour sauce of fresh chilies topped with crispy Thai basil
• Pla Neung Si-ew

  22.50
  steamed sea bass fillet with fresh gingers, celery and shiitake mushrooms in a fine soya sauce
• Salmon Chu-Chi**

  20.50
  stir-fried salmon fillet in a coconut milk and red curry sauce with kaffir lime leaves, Thai aubergine, red spur chilies and Thai basil leaves
• Salmon Jiean*

  20.50
  fried salmon fillet with fresh gingers, spring onions, red spur chilies and a delicate sauce of salted soya bean & Grand Marnier
• Ta-Leh Pad Cha*

  23.50
  stir-fried hot and spicy Thai herbs & mixed seafood, with Thai aubergine, holy basil and lesser ginger. This dish is for people who love a spicy menu
• Goong Kra-Tiem Wai Kao*

  23.50
  fried prawns in a delicious smooth white wine sauce delicately seasoned with garlic, pepper and soya sauce
• Khiew Wan Goong**

  25.50
  prawns cooked in a broth made of coconut milk and green curry broth with Thai aubergines, fresh sweet basil and flavored with Remy Martin
• Koong Pad Pong Kra-Ree*

  23.50
  fried prawns with curry powder, eggs, spring onions, celery and red spur chilies
• Koong Ob Woon Sen*

  25.50
  King Prawns in a hot pot with glass noodles, ginger, coriander root and black peppers
• Koong Chu-Chi*

  25.50
  stir-fried prawns in a coconut milk and red curry sauce combined with kaffir lime leaves, Thai aubergines, red spur chilies and Thai basil leaves
• Koong Tod Som*

  24.50
  crunchy prawns marinated in a special homemade tamarind sauce, garnished with shallot & garlic oil, Thai coriander and roasted chilies

• Pad Kee Mao Ta-Leh*

  18.50
  a local Thai dish of fried rice noodles with seafood mixed with Thai chilies, yard-long beans, holy basil and garlic
• Pad Thai Koong

  18.50
  fried Chan noodles with prawns, combined with crunchy peanuts, Tahoe, bean sprouts, spring onions and roasted chilies
• Pad Thai Kai

  16.50
  Pad Thai noodles with chicken
• Pad Thai Jae*

  15.50
  vegetarian Pad Thai

• Fried Rice 6 avis
• Fried Noodles
• Fried Seasonal Mixed Vegetables

Course Menu

• Chicken Satay 14 avis
• Chicken Wrapped in Pandan Leaves
• Deep Fried Thai Fish Cake
• Crispy Shrimp Wanton

• Ped Rad Prik Sod**
  roast duck fillet marinated in a spicy home-made sweet and sour sauce of fresh chilies topped with crispy Thai basil
• Pad Pak
  Mix-fried vegetables with oyster sauce & garlic
• Neua Kra-Tiem ~Prik-Tai
  fried beef delicately seasoned with garlic, pepper and soy sauce
• Khiew Wan Kai**
  chicken fillet cooked in a coconut and green curry broth, with bamboo shoots, Thai aubergines and fresh sweet basil

• Assorted Seasonal Fruit
  with vanilla ice-cream and Cointreau liqueur

• Pak Thai Tempura
  crispy vegetable tempura, served with a smooth sweet chilli and roasted peanut sauce

• Keang Deang Jae**
  tahoe & vegetables cooked in a coconut and red curry broth, with Thai aubergines, red spur chilies and Thai basil
• Pad Thai Jae
  fried Chan noodles, combined with crunchy peanuts, tahoe, bean sprouts, spring onions and roasted chilies

Dessert Menu

• Fried Bananas

  10.50
  with vanilla ice-cream, topped with honey & fresh cream
• Coconut Brûlée

  12.50
  have you ever tried?
• Assorted season Fruits

  10.50
  with vanilla ice-cream and Cointreau liqueur; Wine Pairing: Dom Brial Muscat de Rivesaltes 1997

• ​Late Harvest (Sweet)
  Tarapaca, Chile