Chang Good Food

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w w w . c h a n g b e e r . c o m

C O N T E N T S

Page 1-2 An Introduction by Max Piao

Page 3-16 Chang Recipes

Page 17-22 Advertisements

Page 23-48 Restaurants - Display

Page 49-61 Restaurants - Listings


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INTRODUCTION

It might seem obvious that beer and ood should be such good bed partners. Indeed all over Britain, Europe

and indeed the world in caes, bars, bistros and restaurants, we nd beer being the beverage o choice to

accompany ood whether it be a light snack, tapas, restaurant meal or even a home cooked dinner. Thailands

No.1 Chang Beer combines the favour o a ull bodied beer with light citrus notes which perectly complement

the exotic tastes and textures o Thai cuisine. So it is only natural that Chang Beer and Thai ood should

complement each other so well.

I have created Thai dishes that I believe will be a delicious accompaniment to the rereshing authentic taste o

Chang Beer, some even contain Chang as an ingredient! These dishes, though rmly rooted in the Thai culinary

tradition, are modern and uncomplicated. I hope they stimulate your palate, whet your appetite and enhance

the enjoyment o the Chang Beer .

CHOK DEE

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CHANG STEAMED MUSSELSWITH LEMONGRASS & CHILLI

INGREDIENTS

METHOD

200g mussels (cleaned & bearded)

1 shallot (nely chopped)

1 stalk lemongrass (bruised & chopped)

1 garlic clove (crushed & chopped)

100ml Chang Beer

50ml chicken stock

4 chillies (seeded & nely sliced)

1 handul coriander lea (torn & chopped )

a little oil or rying

Fry shallot, garlic & chillies in heavy saucepan in a low heat or 2-3 mintes. Add lemongrass, beer &

stock, bring to the boil or a couple o minutes. Throw in the mussels, cover and steam until all the

shells have ully opened. Discard any that remain shut and garnish with plenty o resh coriander.

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CHANG TEMPURA OF LANGUOSTINE & SQUIDCRISP LEEK, GARLIC & SEAWEED SPICED SCAMPI OIL

INGREDIENTS

METHOD

TEMPURA 150g sel raising four

150g rice four

50g corn four

1/2 tsp baking soda

seasalt

200-250ml Chang Beer

8 langoustines

(shells removed rom tails & deveined)

4 small squid (gutted & cleaned)

2 leeks

2 sheets o nori1 garlic bulb

Sieve the cornfour and four into a bowl and mix in the baking soda and salt. Stir in the Chang Beer-the batter

should be thin, almost broth-like. I it seems to thick, add more Chang Beer. Heat the sunfower oil in a wok

or deep at ryer. Dip the languostines and squid into the batter and ry or about 2minutes, until crisp and

golden. Transer to a baking tray lined with absorbent paper and keep warm.

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SPICY SQUIDWITH MANGO & AVOCADO SALAD

INGREDIENTS

METHO

D

SALAD200g (6oz) squid cleaned and cut into thin strips

2 shallots nely chopped

2 birds eye chillies nely chopped

juice o 1 lime

2 tablespoon sh sauce

2 tablespoon o groundnut oil, or vegetable oil

four or dusting

100g mixed oriental lea

1 tablespoon o chopped roasted peanuts

1 mango pealed & sliced into thick strips

1 carrot grated

2 spring onions cut into thin strips

fesh o an avocado, sliced lengthways

coriander & mint leaves to garnish

Toss squid in four shaking o any excess four. Heat oil in pan. Add chillies and cook or 30 seconds,

add squid cook or one minute or two, add the shallots and cook or a urther minute. Take o heat

and add the lime juice and sh sauce.

Toss all salad ingredients in a bowl with the cooked squid and serve.

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MARINADE100g (3oz) peeled cooked prawns

2 tbsp coriander leaves

2 tbsp mint leaves

juice o 2 limes

2 cloves o garlic, sliced

2 tbsp sh sauce

1 tbsp sot brown sugar

1 shallot, sliced

6 birds eye chillies bruised or to personal taste

INGREDIENTS

METHOD

GARNISH

Combine all the marinate ingredients until the sugar has dissolved, add to the prawns. Leave prawns

marinating or at least 1hour, overnight would be better. Serve straight up with a sprinkling o mint

and coriander. All types o seaood can be used this way.

THAI MARINATED PRAWNS

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INGREDIENTS

METHOD

COATING

300g resh cooked crab meat (white)

3 tbsp sh sauce

5 kar lime leaves (shredded)

5 tbsp chopped coriander

1 diced shallot

1 clove crushed garlic

1 lime juiced

1 egg whisked

2 eggs whisked

100g breadcrumbs

100g sesame seeds

four to dust

Combine all ingredients. Form into 2 balls. roll in four then egg wash. Finally roll in breadcrumb

sesame mix. Shape into cakes and deep ry or 2 mins and remove when crisp hot.

SESAME CRISP THAI CRABCAKES

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INGREDIENTS

METHOD

50g pork mince

100g raw prawns (diced)

2 tbsp sh sauce

3 tbsp palm sugar or sot brown sugar

4 cloves o garlic (minced)

3 tsbp coriander roots or stalks (chopped ne)

1/2 tsp white pepper

3 shallots (nely sliced)

1 tbsp red chilli (chopped ne)

handul o coriander lea (roughly chopped )

egg lightly whisked

Mix all ingredients in a mixing bowl. Place lo sheets onto a lightly foured surace and cut into 4 inch

squares. Brush with egg wash. Put 1 dessert spoon into the centre o each o the lo squares and pull

up the sides o the pastry and pinch together orming a parcel. Brush with beaten egg and bake in a

pre heated oven or 15 minutes at 180C (gas mark 4) or deep ry in ghee (claried butter).

SPICY PORK & PRAWN FILO PARCELS

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200g bee (topside or skirt cut into 1 chunks)

2 shallots (sliced)

2 tbsp ginger (chopped ne)

2 garlic cloves (chopped ne)

2 lemongrass stalks

2 chillies (chopped)

1/2 cup thick coconut milk

3 limeleaves

3 tbsp dessicated coconut

1 tbsp palm sugar

1 tbsp sh sauce

2 tsp tamarind water

groundnut oil or rying

Brown o bee in heavy saucepan. Add shallots, ginger, lemongrass, chilis & garlic, ry or a ew

minutes beore adding spices, coconut milk, sh sauce & tamarind water. Cook uncovered on a medium

heat or 1/2 hour beore adding remaining ingredients and simmering on a low heat or a urther

1 1/2 hours stirring oten until the bee is tender and sauce has reduced to a dry consistency.

SPICY COCONUT BEEF

INGREDIENTS

METHOD

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CHANG BRAISED SHOULDER OF LAMB

INGREDIENTS

METHOD

200g lamb shoulder (cubed)

330ml Chang Beer

250ml chicken or bee stock

100ml rice wine (chinese

xiaoxing) or cream sherry

2 tbsp sh sauce

1 tbsp dark soy sauce

2 tbsp palm sugar

3 shallots

1 tbsp resh ginger

5 garlic cloves

6 birds eye chilis

1/2 tsp white pepper

1/2 tsp coriander seed

1/2 tsp cumin powder

1 star anise

2 cardamom pods

4 cloves

1 tblsp coriander root stalks

1/4 cup veg oil

Brown o the lamb and remove rom pan. Add more oil i necessary and ry the spice ingredients or

3-4 minutes to release the spice aromas. Add all the other ingredients & bring the lamb and beer

braising liqour up to the boil and simmer or 10-15 minutes whilst skimming impurities orming at

the surace o the broth. Cover and bake or 3-4 hours at 150c. When meat is tender remove lamb and

set to one side. Over a low to medium fame, reduce the braising liqour to concentrate the favour and

consistency. Season with sh sauce. Serve with Chang steamed sticky rice. Garnish with coriander

leaves & deep ried crisp shallots.

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INGREDIENTS

METH

OD

CHANG STEAMED SPARE RIBSWITH SWEET CHILLI & PEANUTS

RIBS

1 rack o pork belly ribs

1 ltr chang beer

2 strips cassia bark

or cinnamon stalk

1 star anise & 6 cloves

1 stalk lemongrass

PEANUTS

500g raw peeled peanuts

(blanched rom coldin water & dried)

C HILLI GLAZE

2 tbsp coriander stalks

2 garlic cloves

2 chilis

150ml sweet chili sauce2 tbsp sh sauce

juice o 1/2 a lime

RIBS: Cook pork ribs on rackover the beer and spices or 3 hours in a steamer. Allow to cool beore

portioning into individual ribs. They can be stored in the cooled down steaming liqour.

PEANUTS: Place peeled raw peanuts in a pan o cold water and bring to the boil. Drain, dry &

cool. Roast in low oven 110c till light golden brown. Around 20-30 minutes. Crush nuts in a clean

teatowel with a rolling pin.

CHILLI GLAZE: Place all ingredients in ood processor & blend till smooth.

TO SERVE: Fry ribs until hot, sot and lightly caramelised. Brush on sticky chilli glaze. Finally

roll in crushed roasted peanuts. Garnish with resh coriander leaves.

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CHANG CHICKENWITH CASHEWNUTS & PINEAPPLE

INGREDIENTS

M

ETHOD

300g chicken (nely diced)

100ml Chang Beer

100g cashewnuts (roasted and chopped)

100g resh pineapple (nely cubed)

3 shallots (nely diced)

4 garlic cloves (crushed & nely chopped)

1 lemongrass stalk (bruised & chopped)

6-8 chillies (chopped)

2 tbsp sh sauce

1 tsp palm sugar or sot brown sugar

oil or rying

coriander & mint

resh limes (cut into quarters)

1 iceberg letuce (individual leaves removed)

Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry or a minute or two. Add

diced chicken. Stir-ry or a urther 3-4 minutes. Pour in Chang Beer, sh sauce & palm sugar. Cook

till liquid has almost completely reduced. Add pineapple till hot. Take o heat & toss the cashewnuts

through the mixture.

TO SERVE: Spoon mixture onto centre o lettuce lea, garnish with coriander & mint leaves.

Finally squeeze a little lime juice over everything & wrap to make a parcel.

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CHANG STEAMED STICKY RICE

INGREDIENTS

METHOD

When you choose your rice, make sure

you buy and use Sticky Rice. Sticky

rice is not Jasmine rice. I you try to

cook Jasmine rice this way, it will

cook, but it will not taste or eel like

Sticky rice.

Chang Beer

Soak the sticky rice in enough water to cover the rice or at least an hour and even overnight. Take your

steamer, put Chang Beer in the bottom and cover the steam section with cheesecloth or muslin cloth.

Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium or high

heat. The sticky rice should take about 20 minutes o steaming to cook and will become translucent

when done.

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Enjoy the spirit o Thailand. Mekhong

is a blend o ne spirits and secret

spices brought together using age-

old distillation processes. The unique

favours ound in Mekhong means it

goes particularly well with Thai ood,

also its mixability works exceptionally

well as a cocktail base. Mekhong has

evolved rom the past to the present in

perect harmony.

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R E F L E C T I O N SO F T H A I L A N D

www.thespiritothai land.comPlease enjoy Mekhong responsibl y.

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Thai Fine Art Ltd oers an exciting selection o contemporary

paintings in modern and traditional styles created by talented,

proessional artists living and working in Bankok and Chiang

Mai. Shop at our online Gallery on www.thai-ne-art.com and

visit us at one o our upcoming exhibits in the UK or the ROI. Your

purchase rom Thai Fine Art will encourage the production o the art

in a developing country and help orge closer cultural ties between

South-East Asia and our western world.

Thai Fine Art is pleased to represent Mr Kitti Narod in his artistic

collaboration with Chang Beer UK. Our Gallery showcases Mr Narods

latest oering alongside our very varied eatured artists as well as the

work o the Thai elephant-artists cared or at Conservation camps in

Northern Thailand. Proceeds rom elephant art-sales contribute to

the welare o these noble creatures.

Thai Fine arT lTd.

Address: 20/7 East Suolk Park, Edinburgh EH16 5PN

Telephone: 0131 662 4323

Email: [email protected]

Website: www.thai-fne-art.com


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Thailand is labelled as paradise not only or its breathtaking beauty hammock sipping rereshing cocktails whilst enjoying unsurpassed


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Thailand is labelled as paradise not only or its breathtaking beauty

and inspiring culture but also or its culinary brilliance. From the

buzzing capital city o Bangkok to idyllic seaside resorts and the

scenic tranquil north, Thai cuisine is as rich and diverse as the

history o the land. Uniquely crated to appeal to all tastes, Thai

ood combines the best o favours, textures, colour and exoticpresentation. Add this to the countrys ancient cooking secrets

and renowned Thai hospitality and you nd a culinary treasure

trove that oers memorable dining experiences. Why not take a

cooking class in one o the amed cooking schools or perhaps with

a dierence, such as by boat along the Chao Phraya River taking in

Bangkoks many glittering temples.

For so many people Thailand is the ultimate holiday destination

and its not hard to see why. This is a country with something

or everyone. Sun seekers can bliss

out on achingly beautiul beaches and

swim in the clearest turquoise seas,

while shoppers get their retail x in

cool designer boutiques and colorul

local markets. Foodies get to enjoy

one o the worlds most delicious

cuisines, while culture vultures take their pick rom countless

ascinating historical sights and lively estivals. There are ever-

increasing numbers o CHIC hotels to stay in, sleek bars and unky

clubs to play in, along with luxury spas oering ull on papering

and holistic healing. Totally in tune with todays travel trends

Thailand is becoming increasingly popular as a holiday destination

or couples, riends and amilies. Arrivals rom the UK and Ireland

reached 802,519 in 2006, a 24% increase rom 2005!

Improved transport services and the growing number o resorts in

the south means its easier than ever to divide your time between

the mainland and the islands. Base yoursel on Phuket or Krabi and

indulge in some island hopping to experience pure escapism. Take theroad less travelled and discover hidden island treats such as koh Yao,

koh Racha, koh Kood, koh Lipe and koh Samet. Perect or lolling in a

hammock, sipping rereshing cocktails whilst enjoying unsurpassed

views. In contrast, Northern Thailand is a land o dramatic mountains

and lush valleys, hot springs and rushing rivers. Green and gorgeous,

with a climate that is pleasantly cooler, it is a natural magnet or

lovers o the great outdoors who want to excite themselves with

an adventure holiday or take part in an eco-tourism activities suchas community based stays. The north is also home to Thailands

national symbol chang, the elephant, where visitors can observe

them in their natural habitat, even learn to become a mahout and

learn about their welare and how to care or them.

The Thai people love nothing more than a cheerul celebration

and the Kingdoms estivals are always an amazingly colourul

and unorgettable experience. The Thai estival calendar is very

busy and there are major events to suit all cultural and historical

preerences. The Queen celebrates her

birthday in August and the King in

December. For sports ans and music

lovers there is the Royal Trophy Gol

Tournament in January, the Tennis ATP

Thailand Open in September, Phuket

Kings Cup Regatta in December,

various marathons across the country and the Pattaya International

Music Festival in March. Be enchanted by the Chinese New Year

celebrations at the China Town Festival in February, Songkran in

April (Thai New Year) and Loi Krathong in November. Shopaholics

should not miss the Thailand Grand Sale which takes place

between June and August when they can enjoy excellent discounts

in department stores, restaurants and tourist attractions. I you

ancy a wedding with a dierence save a date in your diary or the

Trang Underwater Wedding Festival in February. Thailand also plays

host to more cosmopolitan events such as the International Film

Festival, Bangkok and Elle Fashion Week.

I you would like to nd out more about Amazing Thailand visitour website www.tourismthailand.co.uk and sign up to our Travel

Thailand e-newsletter or inspiration, style and travel tips.


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beeF rendang


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aWana reSTaUranT

beeF rendang

Address: 85 Sloane Avenue, London SW3 3DX

Telephone: 020 7584 8880


Website: www.awana.co.uk

Opening Hours: Mon-Wed 12pm-3pm, 6pm-11pm

Thurs-Sat 12pm-3pm, 6pm-11.30pmSun 12pm-10.30pm

( A ) Blend

16 g Shallot

10 g Garlic

10 g Galanga

10 g Lemongrass

10 g Dry Chilli

( B )1 kg Shin o Bee

6 g Coriander Powder

6 g Tumeric Powder

20 g Soya Sauce

40 g Dark Soya

20 g Sugar

10 g Salt

( C )

30 g Oil300 g Coconut Milk

Cut shin o bee into pieces and mix ingredients (A) and (B)

together.Marinate bee in mixture or 2 hours.Heat up cooking

oil in stainless steel pot then toss the marinated bee into the

pot.Stir the shin till ragrant then add coconut milk.Reduceheat to medium and stir time to time or about around 2 hours.

M

eaning in the cloud in Malay, Awana is a ne dining

outlet which eatures authentic Malaysian cuisine in

an exclusive setting. Awanas unique menus include

numerous signature Malaysian dishes with a twist such as

diver-caught scallop Satay, Nasi Lemak, Lobster Char Kuay

Teow, Nasi Goreng and Chilli Padi Ice Cream among others. The

menus have been careully designed to oer patrons the perect

Malaysian gastronomical experience.

Our pride and joy is the satay and roti bar (the only one o its

kind in London!), and has described by a ood critic as having

heavenly qualities, and is here to satay.

Awana London has taken part in many prestigious events,

including Taste o London, Prince Charless Polo event, OK!

Magazines Launch o 1000 Celebs and BBC Masterche

programmes. We are also lucky to have Jimmy Choo as our

advisor and mentor.


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bamboo FiSh


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blUe elephanT

Walking into a Blue Elephant restaurant dazzles the

senses. It is a world o lush plants and trickling

ountains. The scent o tropical fowers mingles with

the heady aroma o exotic herbs and spices.

Blue Elephant is a total sensory concept based on the very best

o traditional Thai beauty, charm and courtesy. Superb Royal

Thai cuisine sets the standard o dining excellence requiring

expertly trained ches endowed with great patience, the result

is a deliciously diverse, colourul and delicate menu.

Blue Elephant takes dining to new heights and ensures a most

memorable occasion. The restaurant is available or exciting

theme parties and complete takeovers.

Address: 3-6 Fulham Broadway, London SW6 1AA

Telephone: 020 7385 6595


Website: www.blueelephant.com

Opening Hours: Mon-Thurs 12pm-2.30pm, 7pm-11.30pm

Fri-Sat 12pm-2.30pm, 6.30pm-11.30pmSun 12pm-3pm, 6.30pm-10.30pm

Worldwide Branches: Bangkok, Paris, Brussels, Copenhagen,Lyon, Dubai, Kuwait, Bahrain,Malta, Beirut, Moscow, Jakarta, Jeddah,Abu Dhabi

bamboo FiSh

180g Seabass Fillet

14g Lemongrass

10g Galangal

2g Dill

1g Sweet Basil Leaves (Mang Luck)7g Red Curry Paste

2g Sugar

3g Shallot

2g Red Chilli

5g Fish Sauce

4g Coconut Milk

2g Garlic10g Oyster Sauce

In a mortar, pounded lemon grass, galangal, garlic and shallot

until it turn to the paste then add the curry paste to mix

well. Pour in the coconut milk and seasoning with sh sauce,

oyster sauce and sugar. Marinated the sh with the sauce and

put the sh in bamboo case with dill and sweet basil leaves.

Wrapped the bamboo case with aluminium oil, steamed about

15 minutes or until the sh is cooked then put the case on the

grilled. Served with chilli sauce and tomato dip.


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bUSaba eaThai reSTaUranT

4 duck legs, de-boned, skinless, chopped

4 potatoes, peeled and chopped8 small pickling onions, roughly chopped and blanched

500ml coconut milk

350ml coconut cream

5 Thai cardamom pods

120g unsalted peanuts, roasted

4 large bay leaves, lightly roasted

1 cinnamon stick3 tablespoons Thai mussaman curry paste (made in-house)

2 tablespoons white granulated sugar

4 tablespoons sh sauce

4 tablespoons tamarind water

200ml unsweetened pineapple juice

Light soy sauce and star anise or marinating

mUSSaman dUck cUrry

Place the meat into a bowl and add 2 star anise and 6

tablespoons o soy sauce. Mix gently by hand, cover and

rerigerate.Deep ry the potatoes until cooked through and

golden brown.Remove rom the wok. Using the same oil, add in

the duck and deep ry. Allow the duck to cool.Gently heat the

wok. Add in the Thai mussaman curry paste, cardamom pods,

cinnamon stick, bay leaves and the duck. Gently stir-ry or

about 1 minute. Add in the coconut milk and cream add in the

sh sauce, sugar, pineapple juice and a good pinch o salt. Cook

until the duck is very tender.

E

athai is a usion o the words eat and Thai. It replaces the

term restaurant ,which is oten associated with ormal/ne

dinning establishments. Eathai represents a Thai cuisine

dining venue oering a single course eating experience devised

to eed you with minimum uss.

Gan Gin Gan Yuu means as you eat,so you are. It is an axiom

which parallels Brillat-Savarins you are what you eat, but

goes urther and suggests you also dene yoursel by the way

in which you approach your ood. The choice o ingredients,

preparation and presentation are all indicative o who you are.

Sookjai is Busaba Eathais living ethos. Based on traditional

Buddhist values, Sookjai is about not being caught up in the

everyday chaos which distracts you rom being able to take lie

as it comes and transcend reality. Literally, its meaning is to

enjoy or to have pleasure.

Busaba Eathai

Address: 22 Store Street, London WC1E 7DFTelephone: 020 7299 7900

Address: 8-13 Bird Street, London W1U 1BUTelephone: 020 7518 8080

Address: 106-110 Wardour Street, London W1F 0TRTelephone: 020 725 8686

Opening Hours: Mon-Thurs 12pm-11pmFri-Sat 12pm-11.30pm

Sun 12pm-10pm


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Seared Scallop


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mae ping Thai reSTaUranT

O

ne o the most successul Thai restaurants in England,

Mae Ping have made names or itsel over more than a

decade o expertise in Thai cuisine. Sample our signature

dishes o Crying Tiger, marinated grilled tender sirloin, or crispy

butterfy seabass augmented with a resh mango salad. Check

out our ve branches at www.maepingthai.co.uk

Address: 16 High Street, Beckenham, Kent BR3 1AYTelephone: 020 8650 7887

Address: 1 The Ebbisham Centre, WaterlooRoad, Epsom KT19 8ASTelephone: 01372 726 188

Address: 16-18 South End, Croydon, Surrey CR0 1DNTelephone 020 8760 0278

Address: 16 Railway Approach, East Grinstead, RH19 1BPTelephone: 01342 327 244

Address: 162 The Broadway, Wimbledon, London SW19 1RXTelephone: 020 8545 0021

Website: www.maepingthai.co.uk

4 Sea Scallops (22/44kg)1 Lemon

4 Mint leaves

2 Thai Bird Chili, chopped

1 tablespoon Fish Sauce

1 tablespoon White Sugar

1 glove Garlic, chopped

1 tablespoon Olive Oil1/2 tablespoon Corriander root, chopped

Salt and pepper

Marinated scallop with salted pepper olive oil and lemon

squeeze.Reheat the sauce pan with some olive oil till hot. Sear

scallop in the pan and turn over until brown both side.Mixed

together 1 wedge o lemon juice ,sh sauce, garlic, sugar

and coriander and chili.Arrange seared scallop on each lemon

sliced.Pour vinaigrette on each scallop. Arrange Coriander

leaves and sliced red chili to garnish.


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lobSTer pad Thai


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mango Tree Thai reSTaUranT

Large egg pancakes (1 per person)

Lobster pieces (approx 80g per person)Rice noodles

Kow choi (chives)

Sweet turnip

Yellow tou

Bean sprouts

Mango Tree sauce (Castor sugar, palm sugar, tomato paste, salt, sh

sauce, shallots, garlic, lime juice, tamarind, rice wine vinegar, chilli, sri-racha

sauce, water )

In a hot wok ry the lobster with the turnip, tou and chives

Add the noodles and cook

Add a little water i the noodles start to stick

Add the bean sprouts and the sauce

Divide the mixture into the pancakes and roll

Serve with resh cut lime and coriander

To make this dish more spicy add some resh chopped chilli at

the beginning o the stir-ry process

T

he Mango Tree, situated in the heart o Belgravia close

to Buckingham Palace, is a part o London that will be

orever Thailand. The restaurant oers exquisite Thai

cuisine in a modern, stylish venue alongside traditional Thai

service and world-renowned hospitality.

Winner o the Thai Che o the Year 2003, London-Eating

Restaurant o the Year and Thailands most prestigious award,

Export 2004 or Service, the Mango Tree oers innovative yet

classic cuisine o the highest calibre.

Head che Mark Read has created a menu using a delicate mix

o favours. Signature dishes include Pla Pow, a grilled llet o

sea bass wrapped in banana lea and resh lemon grass served

with spicy lime sauce, Larb Pla Tuna, a north-eastern-style tuna

salad with dry chilli and lemon grass and Gaeng Ped Gai,

corn-ed chicken in red curry.

Mango Tree has catered or many prestigious events, including

The Prince o Wales Trophy held in Windsor.

Address: 46 Grosvenor Place, London SW1X 7EQ

Telephone: 020 7823 1888


Website: www.mangotree.org.uk

Opening Hours: Mon-Wed 12pm-3pm, 6pm-11pm

Thurs-Sat 12pm-3pm, 6pm-11.30pmSun 12pm-10.30pm

Worldwide Branches: Bangkok, Dubai, Japan


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red cUrry king praWn


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Mings rst opened within the ood court o the new

Princes Square in 1987 providing a delicious and

colourul array o Chinese, Japanese and Thai ood to

the patrons o this exclusive shopping mall. It wasnt too longbeore Phillip Tong and his wie Sue had built quite a reputation

or the variety and quality o ood they provide.

Mings Fully Licensed Restaurant was opened in 1999 to

meet the demands o an ever-growing customer base and to

provide comort and standards o service which Phillip and Sue

strive to perect. With over 20 years in th e ood trade they

have extensive knowledge o the requirements and tastes odiscerning diners.

The atmosphere o the restaurant is a welcoming one and

the spacious, elegant interior provides a calm and relaxing

ambience. Whether you are dining out or the evening, stopping

in or lunch whilst shopping or on business, or taking advantage

o the pre-theatre special menu, you will be assured o a smile,

an exciting choice o quality Chinese, Japanese and Thai oodand a service second to none.

mingS orienTal reSTaUranT

Address: 3 Auchenkilns Park, Auchenkilns, Cumbernauld G68 9AW

Telephone: 01236 736528

Website: www.mings-restaurant.co.uk

Opening Hours: Mon-Sat 11am-11pm Sun 12pm-11pm

Address: Princess Square, 48 Buchanan Street, Glasgow G1 3JN

Telephone: 0141 248 6330Website: www.mingsrestaurant.co.uk

Opening Hours: Mon-Sat 10.30am-10.30pm Sun 10.30pm-10pm

750ml boiling water

500ml coconut milk

2 tablespoon red curry paste

750g Tiger King Prawns,peeled and deveined

5 mushrooms , chopped

4 ried beans

1/2 green pepper , chopped

1/2 red pepper,chopped

5 bamboo shoots

In a saucepan over low heat,combine boiling water,coconut

milk, red curry paste,sh sauce,chilies and prepared vegetables.

Stir until heated through,about 5 minutes.Do not boil.Add in

Tiger King Prawns and cook, stirring until Prawns turn colour

about 15 minutes.


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yam Sam Sa mUT Spicy mixed SeaFood Salad


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nipa Thai reSTaUranT

Address: The Royal Lancaster Hotel, Lancaster Terrace

London W2 2TY

Telephone: 020 7551 6039


Website: www.niparestaurant.co.ukOpening Hours: Mon-Fri 12pm-2pm

Mon-Sat 6.30pm-10.30pm

100g Scallops

100g King Prawns

100g Squid

8 Mussels

Thai Green Mango

50g Fresh Garlic

1 Whole Lime

2 tablespoon White Sugar

2 Red chilli (thinly sliced)

1 Thai Parsley (Chopped)

1 Coriander (chopped)

Onion

2 tablespoon sh sauce

Put 100g o Scallops, 100g King Prawns, 100g Squid & 8

Mussels into a pot o boiling water or approximately 3

minutes on high heat. Leave it to cool down or approximately

5 minutes. Mix all the ingredients together (except the garnish;

Thai Parsley, Chilli & coriander) and mix thoroughly.

Serve straight up ater seasoning and adding the garnish; Thai

Parsley, coriander & add as much chilli as you desire depending

on how spicy you would like it, Enjoy!

N

ipa, our award-winning Thai restaurant, is the twin sister

o the Nipa in Bangkoks Landmark Hotel. Whether you

judge it on its mouthwatering cuisine, subtle oriental

dcor or welcoming ambience, its one o the most authenticThai eating experiences in Europe.

Inspired by the original Nipa Restaurant in The Landmark

Hotel, Bangkok, the 55-seat restaurant eatures a teak

panelled interior and stunning traditional Thai urnishings and

ornaments, crated in Thailand.

Renowned or its nesse and delicacy, authentic Thai cuisine

mixes the hot and spicy with the mild and sweet a sublime

harmony o favours rom superlative ingredients prepared

according to traditional recipes.

Nipa is one o only 15 Thai restaurants in the UK to have

received the Thai Select award rom the Thai Government or

restaurants proven to have achieved the highest standards o

quality and cuisine.


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patara panaeng pla kapong yang bai Tong


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pataraFINE THAI CUISINE

paTara

W

ins highest praise rom critics including ZAGAT or

its exquisite Thai cuisine that always delights

considering its consistency.

The newest fagship branch on Greek Street, Soho mesmerizes

diners who sit aroung a gold-lea lacquered teak palace. The

service is courteous and discreet. The menu, constantly updated,

includes game, organic meat with an emphasis on seasonal

seaood and produce Superb set-lunch and pre-theatre menu.

Cocktail list is created by Brian Lucas.

1 cup Coconut cream

1 tablespoon Panaeng curry paste

2 pieces Kar lime leaves, torn

1/2 tablespoon Palm sugar

1 tablespoon Fish sauce

1 tablespoon Kar lime leaves, shredded nely

10 Long red chilies, sliced

4 pieces Banana leaves (one large enough to wrap the sh, theother cut to the same size as the sh)

2 pieces Sea bass (400-500 g total)

5 Thai basil leaves

6 Small wooden skewer

Fry the curry paste with hal o the coconut cream until

ragrant. Add remaining coconut cream, kar lime leaves and

season with palm sugar and sh sauce. Add hal o the lime

leaves and chilies. Set aside. Warm the banana leaves until the

leaves soten. Place the leaves on a plate, the smaller lea on

top o the larger one. Coat the small banana lea with panaeng

sauce and place the sea bass on top. Coat the sh with the

sauce. Place the basil leaves, kar lime leaves and leaves and

red chilies on top, wrap the sh in the large banana lea, using

a wooden skewer to hold the ends together. Repeat with otherllet. Grill the sh at medium heat until cooked or about 5

minutes per side. Set aside.

Address: 15 Greek Street, Soho, London W1D 4DPTelephone: 020 7437 1071

Address: 7 Maddox Street, London W1S 2QBTelephone: 020 7499 6008

Address: 8 Beaucamp Place, London SW3 1NQTelephone 020 7581 8820

Address: 181 Fulham Road, London SW3 6JN

Telephone: 020 7351 5692Opening Hours: Mon-Sun 12pm-2.30pm

Mon-Sun 6.30pm-10.30pm


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pla ob SUgar hUT


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SUgar hUT Thai reSTaUranT

Address: 374 North End Road, London SW6 1LY

Telephone: 020 7386 8950

Opening Hours: Mon-Wed 6.30pm-11.pm

Thurs-Sun 6.30pm-11.30pm

Address: 93-95 High Street, Brentwood, Essex CM14 4RR

Telephone: 01277 200 885

Opening Hours: Tue-Sat 6pm-11.30pm

Website: www.sugarhutworld.com

S

ugar Hut, in the heart o Fulham is an utterly enchanting,

Thai and Morrocan-themed den. Here you can lounge on

lavish beds, surrounded by rich textiles and warm hues

and sip cocktails beore sampling the delicious Thai dishes.These are served all at once, rather than by course, to enable

you to experience a harmony o tantalising tastes and textures.

Buttlefied resh seabass by cutting its back but not completely

then remove its main bone. Put lemongrass, lime leaves, Sliced

Galangal, soya sauce and Thai ground pepper into a ready

cut seabass, wrap with banana leaves then grill its both sides

or 20 mins until its cooked and smell all herbs. Mix chopped

corriander roots, chopped garlic, chopped chili, lime juice, Thaish sauce and palm sugar in a small bowl served with a ne

grilled seabass wrapped with banana leaves.

300-400g A Whole Fresh Seabass

10g Lemongrass

5g Lime Leaves

10g Sliced Galangal

1 tea spoon o Soya sauce1/4 tea spoon o Thai ground pepper

5g Chopped Corainder roots

5g chopped garlic

5g chopped chilli

1 table spoon o lime juice

2 table spoon o Thai sh sauce

1 tea spoon o palm sugar

1t x 1t o banana leaves


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goong phad Takrai


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Thai Silk reSTaUranT

Address: 94-95 Isabella Street, o Joan Street, London SE1 8DA

Telephone: 020 7928 5111

Opening Hours: Mon-Fri 12pm-11pm

Sat 5pm-11pmAddress: Unit 13, Entertainment Avenue, The 02, London SE10 0DX

Telephone: 020 8858 1899


Sat 12pm-3am

Sun 12pm-11pm

Website: www.thaisilkrestaurant.co.uk

250 grams King Prawns ( 5 pcs. 1 each 50 g.)

20 grams Lemon Grass20 grams Roasted Chilli Paste

15 ml. Lemon Juice

15 ml. Fish Sauce

20 mi. Vegetable oil

10 ml. Chicken stock

5 grams Sugar

5 grams Kar Lime Leaves

3 grams Mint leaves (decoration)

3 grams Red chilli (decoration)

Peel and clean King Prawns, set aside. Cut Lemon Grass,

Coriander, Red Chilli and Kar Lime. Heat Vegetable Oil in Wok

until smoking slightly, drop in Prawns and stir ry until they

are medium cooked, add Chicken Stock, Roasted Chilli Paste,

Lemon Juice, Fish Sauce, Lemon Grass, Kar Lime Leaves andSugar, then stir ry or about one minute. Turn onto Plate and

decorate with Mint Leaves and Red Chilli.

T

he fagship o Thai Silk, located immediately behind

Southwark Jubilee Line Underground Station, just 5

minutes walk rom Waterloo Station, is an absolute

must or lunch or dinner. The stylish interior decor, eaturingbeautiul Thai arteacts, and the healthy Thai cuisine ensure

that patrons enjoy a memorable visit every time. Since opening

Thai Silk Southwark has proved to be a very successul meeting

place, or its many contented and repeat Customers.

At Thai Silk Customers are able to Drink and Dine al resco

outside our Bar & Restaurant areas, in case o rain we have our

huge umbrellas, installed with their own lights and eco-riendlyhalogen heaters. As we look orward to the Summer we just

hope that we get some wonderul sunshine, which will bring

the Piazza area into its own.


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kang mUSSaman lamb peanUT bUTTer cUrry


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Entering the restaurant past a bubbling ountain through

a leay Thai garden its not hard to identiy the secrets o

YumYums success. On arrival guests are asked to wait

in the stylish cocktail bar whilst a suitable table is ound in

the usually bustling restaurant. This is no chore though as thetalented bar sta know a thing or two about cocktails and the

premium spirit selection is enough to satisy even the choosiest

connoisseur. That said, novices need not ear the impressive

selection as the bar sta are always willing to guide you to the

right choice. A large wooden beamed Thai house draped in red

abrics neatly breaks up what would have been a cavernous

space.YumYums extensive menu is strictly classical Thai but the

quality o the ingredients and the attention to detail mark it out

rom your average neighbourhood Thai. The house specialities

range rom some excellent sh dishes to the unique Kang

Mussaman. Once done, you would be a ool to leave without

sampling the delicious desserts that provide an interesting twist

on European classics with Thai infuences.

Address: 187 Stoke, Newington, High Street N16 0LH

Telephone: 020 7254 6751


Website: www.yumyum.co.uk


Mon-Thur 6pm-11pm

Fri 6pm-12amSat 12pm-12am

Sun 12pm-11pm

yUm yUm Thai reSTaUranT

2 Star Anise, broken up

2 Cassia Bark or Cinnamon Stick, broken up

2 Litres Water

400g Lamb

1 teaspoon Turmeric

1 tablespoon Mussaman Curry Paste

1 tablespoon Crunchy Peanut Butter

1 tin Coconut Milk

500ml Lamb or Chicken Stock

1 tablespoon Soy Sauce

1 teaspoon Salt

25g Palm Sugar

1 Medium sized Potato, peeled and quartered

150g Pumpkin, cut into bite-size chunks

1 tablespoon corn or vegetable oil

In a pan or pot, bring the water to boil with the cassia or cinnamon

bark and star anise. Add the lamb and tumeric. Cook just above

simmering or 15 minutes, then drain, discarding the cooking liquid.

Heat the wok and add the oil, the Mussaman paste, peanut butter

and hal the coconut milk. Simmer, stiring continuously, or a couple

o minutes, then add the lamb and stock, ollowed by the soy sauce,

salt, palm sugar and tamarind paste. Stir again, bring to boil, then

leave to simmer very gently or 45 minutes. Add the potato and

pumpkin. Simmer or a urther 15 minutes. Use a ork to check thatlamb, potato and pumpkin are all tender, then add the remaining

coconut milk and garnish ingredients. Simmer or 5 minutes more.


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red cUrry dUck

400g roast duck

Red Curry Paste

Lime leaves

Coconut milk

Tomato, sliced

Pineapple, sliced

Mushrooms, chopped

Heat oil and curry paste in a saucepan. Stir or 1 minute and

add 400g o sliced roast duck and lime leaves and stir a ew

minutes more. Slowly pour and stir in 400ml o coconut milk.

Reduce heat and simmer or 5 minutes.

Add sliced tomato, sliced pineapple, and mushrooms and seasonwith sh sauce and sugar. Garnish with resh basil and chilli.

Serve with steamed rice.

Located in Stedham a picture postcard Sussex village - in

the beautiul countryside o the South Downs, the Hamilton

Arms is one o the rst English pubs with a Thai restaurant

serving truly authentic Thai cuisine.

The Hamilton Arms/ Nava Thai restaurant has now become

renowned or its cuisine, riendly ambience, decorations,

picturesque setting and wonderul display o foral hanging

baskets - attracting visitors rom ar and wide, and has gained an

enviable reputation o serving the best Thai ood west o Bangkok.

Opened in Stedham in January 2002 by Surapee Mudita

Karnasuta and Suhail Hussain as a perect location or a pub and

restaurant, it has also become the head oce o the Mudita Trust,a registered charity set up to help prevention o child prostitution

in Thailand.

With so little magic let in the world you owe it to yoursel to

visit us!

Address: Hamilton Arms, School Lane, Stedham, GU29 0NZ

Telephone: 01730 812 555


Website: www.thehamiltonarms.co.uk

Opening Hours: Tue-Sun 12pm-2.30pm

Tue-Sat 6pm-10.30pm Sun 7pm-9.30pm

(Closed on Monday except Bank Holidays)

nava Thai reSTaUranT


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Saran rom thai reStaurant

Saran Rom, a breathtaking restaurant spread over three oors

eatures two bars, a 200 capacity restaurant, an indoor

lounge area and an outside heated terrace with day beds.

Floor to ceiling windows along the outside o the restaurant area

oer tranquil riverside views o The Thames, making the venue the

perect setting or romantic meals, parties, cocktails or a la carte

dining.

Saran Rom oers the highest standards o traditional Thai cooking

in London. Our wish is or every customer to experience authentic

Thai and oriental ood ft or Kings in a classic, tranquil setting

reminiscent o one o Bangkoks fnest palaces, complete with the

riendly and exceptional service or which Thailand is renowned.

Address: The Boulevard, Imperial Whar, Townmead Road,

London SW6 2UB

Telephone: 020 7751 3111


Website: www.blueelephant.com/river

Opening Hours: Mon-Sat 12pm-5.30pm, 6pm-11pm

Sun 12pm-2.30pm, 5.30pm-10.30pm

Plah koong yang

Mix in the bowl chili powder (Nam Prink Prow), palm sugar, fsh

sauce, and tamarind juice and lemon juice mix well together.

Add the remaining ingredients lemongrass, kafr lime leaves,

shallot, and mint leaves toss lightly. Steam the prawns in

steamer with boiling water or 1 minute. Arrange the prawns

in a searing dish. Put the salad dressing over the prawns ontop. Garnish topped with roasted coconut, deep ried small

chili and mint leaves.

3 River giant prawns2 stalk lemongrass, sliced thinly

2 leaves, sliced thinly

6 shallots, sliced thinly

6 Mints leaves

Sauce

table spoons, Palm sugar

1 table spoons, Fish sauce

1 table spoons, tamarind juice tea spoons, lemon juice

1 table spoons, Coconut milk

tea spoons, Chilli powder

Garnish

2 Leaves, Lettuces

6 Leaves, Mint

1 table spoons, Roasted coconut


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Siam Thai reSTaUranT

Spring Chicken

2 tablespoon Soya sauce

1 tablespoon Oyster Sauce

2 tablespoon Coriander roots, chopped

1/2 tablespoon Garlic,peeled and chopped1 tablespoon Ground white pepper

2 tablespoon Ginger, chopped

Wash chicken and pat dry. Make a marinade by blending

together coriander roots,garlic,white pepper in a ood processor

adding soya sauce and oyster sauce. To orm a smooth paste.

marinade the chicken pieces in this mixture or at least an hour.Grill the chicken pieces over charcoal on a moderate heat until

cooked and golden.Served with sweet chili dipping sauce.

gai yang

Address: 101Arrowe Road, Greasby, Wirral, CH49 1RY

Telephone: 0151 677 5719


Website: www.siamgreasby.com

Opening Hours: Mon-Thurs 12pm-2.30pm, 5.30pm-10.30pm Fri 12pm-2.30pm, 5.30pm-11pm

Sun (Buet)2pm-9pm

Thai cuisine has many unique favours and irresistible rich

aromas rom the exotic spices used, the astringency o

the lemongrass, the anise-like pungency o Thai Basil, the

piquancy o chilies and gentle smoothness o coconut milk; thesedening notes and many others, are favours o Royal Thai Cuisine.

At Siam Thai restaurant, we adhere aithully to Royal Thai

culinary traditions. the ches at Siam Thai Restaurant are among

its great practitioners.

THAI DUSIT


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The name thai dusit means a thai buddhist paradise and

this beautiully appointed restaurant certainly lives up to

the promise. For many years the team o genuine thai ches

have been weaving their magic and bringing a taste o Thailand to

the Midlands. The cuisine is totally authentic and so is the decor,arteacts, atmosphere and most importantly the sta. In act, the

whole dining experience is designed to transport customers into

the thai culture and the atmosphere is extremely riendly and

unhurried.

Address: 8 Bold Lane, Derby DE1 3NT

Telephone: 01332 372 016

Address: 42 Market Street, Kingswinord, West Midlands DY6 9LB

Telephone: 01384 292 002

Address: 39 London Road, Coventry CV1 2JPTelephone: 024 76227788

Website: www.thaidusit.co.uk

Thai dUSiT reSTaUranT

addie Thai caFeAddress: 121 Earls Court, London SW5 9RL

Telephone 020 7259 2620

ayUdhya Thai cUiSineAddress: 14 Kingston Hill, Surrey KT2 7NH

Telephone: 020 8549 5984


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aUmThong Thai

banana leaF canTeen lTdAddress: 75-79 Battersea Rise, London SW11 1HN

Telephone: 020 7228 2828

Address: 60 Western Road, Hove, East Sussex BN3 1JD

Telephone 01273 773 922


aUmThong

Address: 31 Kings Road, Brighton, East Sussex BN1 1NRTelephone 01273 777 256

aroon rai Thai

baan ThiTiya

Address: 60 Widmarsh Street, Hereord HR4 9HG

Telephone 01432 279971

arT oF SiamAddress: 53 North Brook Street, Newbury, West Berkshire RG14 1ANTelephone 0163 542 700

Address: 30 High Street, Newcastle-under-Lyme ST5 1QL

Telephone 01782 629 664

Address: Kings Walk, King Street, Reading RG1 2HG

Telephone 0118 951 2600

Address: 34 St Andrew Street, Hertord, Hertordshire SG14 1JA

Telephone 01992 587 706

baanThai reSTaUranT

Address: 203 Old Christchurch Road, Bournemouth BH1 1JU

Telephone 01202 556 595

allSo Thai

Address: 15 Empire Parade, Middlesex HA9 0RQTelephone 020 8795 4242

aUnchaleeSAddress: 68-72 Joel Street, Northwood Hill, Middlesex HA6 1LL

Telephone: 01923 824 416

Address: 95-96 High Street, Burton on Trent DE14 1LJ

Telephone 01283 740 099Address: 4 Church Street, Baskingstoke RG21 7QE

Telephone 01256 869 698

baan Thai

Address: 64 Albert Road, Southsea, Hampshire PO5 2SL

Telephone 02392 429 922

bangkok caFe

baan Tha Thai reSTaUranT

Address: Swan House, High Street, Yalding, Kent ME18 6HSTelephone: 01622 816 607


Website: www.baantha.com

Opening Hours: Tue 6pm-10pm Wed-Sun 12pm-10pm

Address: 42A Hythe Bridge Street, Oxordshire OX1 2EP

Telephone 01865 200 705Address: 70 Whiteladies Road, Bristol, Avon BS8 2QA

Telephone 0117 973 0409

bangkok hoUSe

Address: 119 Elm Road, Southsea, Hampshire PO5 1LH

Telephone 023 9234 7338

bangkok Spize caSTleAddress: 36 St.Marys Road, Ealing, London W5 5RGTelephone 020 8567 3285


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blUe lagoon

chaophraya

Address: 20A First Floor, Blays Court, Swinegate, Leeds LS1 4AG

Telephone 0113 244 9339


Address: 19 Chapel Walks, O Cross Street, Manchester M2 1HN

Telephone 0161 832 8342Email: [email protected]

Website: www.chaophraya.co.uk

Address: 284 Kensington, High Street, London W14 8NZTelephone 020 7630 1231

Address: 23 Haymarket, London SW1Y 4DG

Telephone 020 7930 7800Email: www.blue-lagoon.co.uk

barn Thai

Address: 1 Ecclesall Road, Sheeld S11 8HYTelephone 01142 754 800

Address: 8 St.Mary Street, Ely CB7 4ESTelephone 01353 665 011

bkk Thai reSTaUranT

beaU Thai

caTS caFe deS arTiSTeSAddress: 79 Stroud Green Road, London N14 3EGTelephone 020 7281 5557

Website: www.cats-cae-des-artistes.co.uk

chai yo Thai reSTaUranTAddress: 2 Parliament Terrace, Nottinghamshire NG1 5FXTelephone 01159 506 224

bUdSaraAddress: 99 Chiswick High Road, Chiswick, London W4 2ED

Telephone 020 8995 5774Address: 616 Fulham Road, London, SW6 5RPTelephone 020 7371 5754

chang ThaiAddress: 136 Merton Road, London, SW19 1EH

Telephone: 020 8543 6213

Email: [email protected]: www.changthai.co.uk

Opening Hours: Thurs-Fri 12am-3pm Mon-Sat 6-11pm

blUe orchidAddress: 102-104 Sycamore Road, Amersham, HP6 5EN

Telephone 01494 432 245

Address: 22 The Wynd, Letchworth, Herordshire SG6 3EN

Telephone 01462 480 066

Address: 80 High Street, Harpendon, AL5 2SP

Telephone 01582 461 282

Address: The Square, Aspley Guide, Milton Keynes MK17 8DF

Telephone 01908 282 877

Address: 378 High Street, Berkhamstead, HP4 1HU

Telephone 01442 875 557

celadonAddress: 239 Elgin Avenue, London, W9 1NJTelephone 020 7328 8883

Address: 761 Old Lode Lane, Solihill B92 8JE

Telephone: 0121 743 5355

don boiSAddress: 311 New King Road, London SW6 4RFTelephone: 020 7736 8833

chiang mai

Address: 48 Firth Street, London W1D 4SFTelephone 020 7437 7444


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chiang mai kiTchenAddress: Kemp Hall Passage, 130A High Street, Oxord OX1 4DH

Telephone 01865 202 233

Address: 2 Park Lane, Liverpool L17 8US

Telephone 01517 268 641

Address: The Kings Arms Hotel, Alderly Road, Chesire SK9 1PZ

Telephone 01625 539 100

chilli banana

chino ThaiAddress: Unit E Centenary Square, West Yorkshire BD1 1SD

Telephone: 0871 811 5142

dee Thai reSTaUranTAddress: 6-6A Cecil Road, Hale, Cheshire WA15 9PATelephone: 01625 539 100

cloiSTerS Thai

coconUT garden

Address: 24 High Street, Ross-on-Wye, Hereordshire HR9 5BZTelephone 01989 567 717

Email: [email protected]: www.wyenot.com

Address: 212 High Street North, Dunstable, Beds LU6 1AUTelephone 01582 472 688

dUSiT Thai cUiSineAddress: 21 Leopold Road, Wimbledon, London SW19 7BB

Telephone: 020 8944 8648

Opening Hours: Mon-Sat 5.30pm-11pm Sun 5.30pm-10.30pm

eaT Thai reSTaUranTAddress: 14-15 Easton Street, Buckinghamshire HP11 1NT

Telephone 01494 532 888


elephanT royale docklandAddress: Lockes Whar, Westerry Road, London E14 3ANTelephone: 020 7987 7999

FaT boySAddress: 33 Heaven Green, Ealing, London W5 2NX

Telephone 0208 998 5868

Address: 10A Edensor Road, Chiswick, London W4 2RGTelephone 020 8994 8089

Address: 431-433 Richmond Road, Middlesex TW1 2EF

Telephone 020 8892 7657Address: 68 High Street, Brentord, TW8 0AH

Telephone 020 8569 8481

galangal Thai canTeen

Address: 29 Park Way, London NW1 7PNTelephone: 020 7485 9933

garden & grillAddress: 253A Portobello Road, London W11 1LL

Telephone: 020 7402 7509

grandma Thai reSTaUranTAddress: 317-319 High Street, Rochester, Kent ME1 1BUTelephone: 01634 849 495

hill Tribe reSTaUranTAddress: 18 Red Lion Street, Richmond, London TW9 1RW

Telephone: 020 8332 9977

lamThong Thai reSTaUranTAddress: 6A Baddow Road, Essex CM2 0DGTelephone: 01245 494 525


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iSland reSTaUranTAddress: Royal Lancaster Hotel, London W2 2TY

Telephone: 020 7724 3191

jiTladaAddress: 11-15 Tatton Road, Sale, Cheshire M33 7EB

Telephone: 01619 739 980

Address: 2 Ship Street, Brighton East, Sussex BN1 1AD

Telephone 01273 773 390

king and i

kinnaree Thai reSTaUranTAddress: 22 Waterront Walk, Birmingham, West Midlands B1 1SNTelephone 01216 656 568


Website: www.kinnaree.co.uk

kUm lUangAddress: 326-328 Greek Road, London SE10 9SW

Telephone: 020 8293 4011

kWan Thai reSTaUranTAddress: 14 St. Nicholas Street, Ipswich, Sussex IP1 1TJTelephone: 01473 253 106Address: Unit1 Hays Galeria, London Bridge, London SE1 2HDTelephone: 020 7403 7373Address: 21A New Street, Woodbridge, Suolk IP12 1DYTelephone: 01394 388 338Email: [email protected]

lanna ThaiAddress: 19 Queensgate, Inverness, IV1 1DF

Telephone: 01463 226 644

lemongraSS Thai reSTaUranTAddress: 4 High Street, Exmouth, Devon EX8 1NN

Telephone: 01395 269 306

lemongraSSAddress: 58 Stoke Newington, London N16 0NBTelephone: 020 7254 3454

king & i reSTaUranTAddress: 81 Dedworth Road, Windsor, Berkshire SL4 5BB

Telephone 01753 832 666

liTTle Siam Thai reSTaUranTAddress: 10 Friar Gate, Derby, Derbyshire DE1 1BUTelephone: 01332 344 828

loTUS FloWer Thai cUiSine

Address: 89 Station Road, Taunton TA1 1PBTelephone: 01823 324 411

lUk pra Tor Thai

Address: 23 Easthorpe Street, Ruddington, Nottingham NG11 6LB

Telephone 0115 984 4363

Fine dining Thai style. Authentic dishes, cooked and served by

Thai sta (some in exotic ormal dress). The Luk Pra Tor restuarant

holds many quality awards.

khUn maeAddress: 99 Chippenham Road, London W9 2AB

Telephone: 020 7266 0990

lUmpiniAddress: 12-14 Magdalen Street, Norwich NR3 1HUTelephone: 01603 615 188

mai Thai reSTaUranTAddress: 6 Pierrepont Street, Bath BA1 1LBA vTelephone: 01225 445 557

Website: www.maithai.co.uk


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mUang Thai reSTaUranTAddress: 71 Chalk Farm Road, London NW1 8ANTelephone 020 7916 0653

Address: 77 St James Street, Brighton BN2 1PATelephone 01273 605 223

lUmpini Thai reSTaUranTAddress: 105 High Street South, Bedordshire LU6 3SQ

Telephone: 01582 601 788

lye Torng Thai reSTaUranTAddress: 35 St.Georges Road, London SE1 6EWTelephone: 020 7793 7979Email: www.lyetorng.com

made in ThaiAddress: 24 Darlington Street, Wolverhampton WV1 4HWTelephone: 01902 312 512

mae ThaiAddress: 75 The Broadway, Wimbledon, London SW19 1QETelephone: 020 8542 8834

maekong ThaiAddress: 12 Worcester Road, Bromsgrove B61 7AETelephone: 01527 578 888

mai ped ped pedAddress: 11 Market Street, Brighton BN1 1HHTelephone: 01273 737 373

Opening Hours: Mon-Sun 12pm-2pm Sun-Thurs 6pm-10.30pm

Fri-Sat 6pm-11.30pm

mai ThaiAddress: Hobbs Pavilion, Park Terrace, Cambridge CB1 1JHTelephone: 01223 367 480

manoromAddress: 35 Southampton Street, Covent Garden, London WC2E 7HG

Telephone 020 7240 1030

Address: 16 Maiden Lane, Covent Garden, London WE2E 7NJ

Telephone 020 7240 4139

monTienAddress: 214 Sandycombe Road, Richmond, London TW9 2EQ

Telephone 020 8948 8487

Address: 37 East Street, Bridport, Dorset DT6 3JX

Telephone 01308 425 570

Address: 6 London Road, Westerham, Kent TN16 IBD

Telephone 01959 565 833

Address: 65 London Road, Sevenoaks, Kent TN13 IAU

Telephone 01732 455 600

nahling Thai reSTaUranTAddress: 106 High Road, East Finchley, London N2 9EBTelephone: 020 8883 8688

menU ThaiAddress: 345 Fleet Road, Fleet, Hampshire GU51 3NTTelephone: 01252 621 790

navy ThaiAddress: 6 West Hill, Wandsworth, London SW18 1SBTelephone: 020 8870 0177

nelSon TavernAddress: 75 Mudeord, Christchurch, Dorset BH23 4BZTelephone 01202 485 105Website: www.nelsontavern.com

Opening Hours: Mon Sun 9am 2 15pm 6pm 10pm

pin peTchAddress: 1-2 Waxhouse Gate, High Street AL3 4EW

Telephone: 01727 854 843

Address: 39 Newington Green Road, Islington, London N1 4QT

T l h


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nUmjai Thai reSTaUranTAddress: 19A Millburngate, Durham DH1 4SLTelephone 0191 386 2020

Address: 33 St James Boulevard, Newcastle NE1 4AX

Telephone 0191 2619 080

pacobellS Thai reSTaUranTAddress: 7 Hudderseld Road, Holmrth, West Yorkshire HD9 2JRTelephone: 01484 681 532

Opening Hours: Mon-Sun 9am-2.15pm, 6pm-10pm

pad ThaiAddress: 15 High Street, West Malling, Kent ME19 6QHTelephone 01732 870 000


pad Thai lao

Address: 87 Ballards Lane, Finchley, London, N3 1XTTelephone: 020 8346 0334

park inTernaTional hoTelAddress: 117-125 Cromwell Road, London SW7 4DSTelephone: 020 7370 5711

phUkeT pavilionAddress: 8 Union Street, Edinburgh, Scotland EH1 3LUTelephone: 0131 556 4323

pinS kiTchenAddress: Lower Road, Market Drayton, Shropshire TF9 4NLTelephone: 01630 672 237

phUTaWan marTAddress: 98 Parkgate, Darlington, Durham DL1 1RSTelephone: 01325 353 217

pomS Thai cUiSineAddress: 24 High Street, Old Town, Swindon SN1 3EPTelephone 01793 480 046


Telephone: 020 7354 8545

Address: 13 High Street, Newport Pagnell, Milton Keynes MK16 8AR

Telephone: 01908 211 211

pUn kUmAddress: 31 Windmill Street, London W1T 2JNTelephone: 020 7636 0610

rabiengAddress: 143 Upper Street, London N1 1QYTelephone: 020 7226 2014

rai dorAddress: 69 Brown Street, Salisbury, Wilts SP1 2ASTelephone 01722 327 137

Website: www.raidor.co.uk

raTchadaAddress: 129 Lee Road, Blackheath, London SE3 9DS

Telephone: 020 8318 0092

Email: [email protected]: www.ratchada.co.uk

Opening Hours: Mon-Sat 12pm-3pm, 6pm-11pm

Sala Thai reSTaUranTAddress: 8 Pierrepont Place, Bath BA1 1JXTelephone: 01225 848 663

rice Thai reSTaUranT

Address: 303 Potobello Road, London W10 5TD

Telephone: 01473 253 106

Address: 238 Blythe Road, Brook Green W14 0HJ

T l h 020 7603 1122


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royal ThaiAddress: 189 Manseld Road, Nottingham NG1 3FSTelephone: 0115 948 3001

rUan mai Thai reSTaUranTAddress: 176 Rose Street, Edinburgh EH2 4BATelephone: 0131 220 0059

rUan orchidAddress: 14 Lower Bridge Street, Chester CH1 1RS

Telephone: 01244 400 661

rUan Thai reSTaUranTAddress: 29 Cockburn Street, 1 Craigs Close, Edinburgh EH1 1BNTelephone: 0131 225 7007

Sabai ThaiAddress: 8 Castle Street, Christchurch, Dorset BH23 1DTTelephone: 01202 486 671

Sang ThaiAddress: Church Cottage, Escrick, Yorkshire YO19 6EXTelephone: 01904 728 462

SaWadee Thai reSTaUranTAddress: 61 St. Peters Road, Great Yarmouth NR30 3BQTelephone: 01493 853 975

Siam cornerAddress: 17 Bird Street, Licheld WS13 6PW

Telephone 01543 411 911

Address: 43-53 Osmaston Road, Derby DE1 2JF

Telephone 01332 206 220

Address: 118 London Road, Leicestershire LE2 0QS

Telephone 0116 254 4856

Address: 8/9 Lordsmill Street, Chestereld, Derbyshire S41 7RW

Telephone 01246 271 998

Siam coTTage Thai reSTaUranTAddress: 44 Moulsham Street, Chelmsord CM2 0HYTelephone: 01245 352 245

Siam Food galleryAddress: 95 - 97 High Street, Esher, Surrey KT10 9QE

Telephone 01372 477 139

Address: Trumps Green Road, Virginia Water, Surrey GU25 4HLTelephone 01344 843 283

Siam gardenAddress: 59A London Road, Grantham, Lincolnshire NG31 6ETTelephone: 01476 576 383

Siam hoUSe Thai reSTaUranTAddress: 63A Goodramgate, Yorkshire Y01 2LSTelephone: 01904 624 677

Telephone: 020 7603 1122

Siam Thani

Add 16 20A C lt St t N tti h NG1 1NN

At Siam Thani the are is traditional Thai and totally authentic. It isproduced by skilled Thai ches, masters o their crat, using herbs and

spices fown in resh rom Thailand.

Address: 8 Regent Street, Chapel Allerton, Leeds LS7 4PE

Telephone: 0113 237 0141


Website: www thaiood4u co uk

SUkhoThai


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Address: 16-20A Carlton Street, Nottingham NG1 1NNTelephone 0115 958 2222


STar oF SiamAddress: Sandial Hotel, Darlington Road, Yorkshire DL6 2XF

Telephone 01609 780 525

Address: Hight Hotel, 101 Durham Road, Newcastle DH5 9QT

Telephone 0191 584 8745

SUan Thai

Address: Tee Court, Bell Street, Romsey SO51 8GYTelephone: 01794 511 115

Sir and madam

Address: 8-9 Jeries Passage, Guildord, Surrey GU1 4AP

Telephone 01483 535 025

Address: 37 Station Approach, West Byfeet, Surrey KT14 6NF

Telephone 01932 353 297

Opening Hours: Mon-Sun 12pm-3pm Mon-Sun 6pm-10.30pm

SUchard Thai reSTaUranTAddress: 102 Tooley Street, London SE1 2JPTelephone: 020 7357 6381

SUWanna

Address: 44 Church Green, Market Square, Witney OX28 6AL

Telephone 01993 770 771

Address: 9 The Causeway, Bicester, Oxon OX26 6AN

Telephone 01869 321 753

Address: The Greyhound Inn, Marsh Gibbon, Oxon OX27 0HA

Telephone 01869 277 365

Address: 8 Church Road, Caversham, Reading RG4 7AD

Telephone 0118 947 1500

SUkhoAddress: 855 Fulham Road, London SW6 5HJTelephone: 020 7371 7600

SUk SaranAddress: 29 Wimbledon Hill Road, London SW19 7NBTelephone: 020 8947 9199

SUk SanAddress: 7 Park Walk, Chelsea, London SW10 0AJTelephone: 020 7351 9881

Website: www.thaiood4u .co.uk

Talad Thai reSTaUranTAddress: 320 Upper Richmond Road, Putney London SW15 6TL

Telephone: 020 8789 8084


Website: www.taladthai.co.uk

Opening Hours: Lunch: Tue-Fri 12am-2.30pm, 5.30pm-11.15pm

Tamnag Thai

Address: 50-54 Westow Hill, Crystal Palace, London SE19 1RXTelephone 020 8761 5959

Website: www.tamnagthai.com

Thai corner caFeAddress: 236 St.Pauls Road, Highbury Corner, London N1 2LJTelephone: 020 7704 8227

Thai edge

Tarn Thai reSTaUranTAddress: 9 George Street, Nottingham, Nottinghamshire NG1 3BHTelephone: 0115 959 9454


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Thai balconyAddress: 1 Seven Dials, Saw Close, Bath BA1 1ENTelephone: 01225 444 450

Thai boaThoUSeAddress: Swans Nest Lane, Warwickshire CV37 7LS

Telephone: 01789 297 733

Thai boranAddress: 56 Green Lane, Derby, Derbyshire DE1 1RPTelephone: 01332 343 933

Thai caFe reSTaUranTAddress: 22 Charlwood Street, London SW1V 2DYTelephone: 020 7592 9584

Thai edgeAddress: 7 Calverley Street, Leeds LS1 3DY

Telephone: 0113 243 6333

Address: 7 Oozells Square, Brindley Place, Birmingham B1 2HS

Telephone: 0121 643 3993

Address: Unit 8 The Old Brewery Quarter, Cardi CF10 1AT

Telephone: 029 2023 5665

Thai elephanT

Address: 4-6 London Road, Twyord, Berkshire RG10 9ERTelephone 01189 349 651

Address: Unit 3 15 Cheltenham Parade, Harrogate HG1 1DD

Telephone 01423 530 099

Address: 20 Regent Street, Leamington Spa, Warwickshire CV32 5HQ

Telephone 01926 886 882

Address: 10 Theatre Street, Warwick CV34 4DP

Telephone 01926 410 688

Thai emeraldAddress: 36 Castle Street, Cirencester, Gloucestershire GL7 1QH

Telephone 01285 654 444

Address: 60 St. Georges Place, Gloucestershire GL50 3PNTelephone 01242 522 004

Thai e-Sarn claSSicAddress: 210 Burton Road, West Didsbury, Manchester M20 2LWTelephone: 0161 4455 200

TaWanaAddress: 3 Westbourne Grove, London W2 4UATelephone: 020 7229 3785

Thai FoUr TWoAddress: 42 York Street, Broadstairs, Kent CT10 1PBTelephone: 01843 862 925

Thai elephanTAddress: 1 Wakeeld Road, Richmond, Surrey TW10 6SD

Telephone 020 8940 5114

TaSTe oF Thai

Address: 117-119 Southgate Street, Gloucester GL1 1UTTelephone 01452 520 894

Thai galleryAddress: 26 - 32 Friar Street, Worcester WR1 2LZTelephone: 01905 745 902

Thai navaAddress: 101 Hamlet Coast Road, Westcli on Sea, Essex SS0 7LPTelephone: 01702 391 171Website: www.thainava.com


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Thai garden

Address: 28 Parsons Street, Banbury, Oxordshire OX16 5LYTelephone 01295 709 966

Address: 32 Museum Street, London WC1 A1LH

Telephone 020 7323 1494

Address: 7A East Street, Horsham, West Sussex RH12 1HH

Telephone 01403 255 939

Address: Station Road, Watord Gap, Northamptonshire NN6 7UL

Telephone 01327 703 621

Thai grand reSTaUranTAddress: 18 The Rushes, Loughborough, Leicestershire LE11 5BETelephone: 01509 211 299

Thai hoUSeAddress: First Floor 21B High Street, Billercay, Essex CM12 9BA

Telephone 01277 632 424Address: 51 Princes Avenue, Hull, North Humberside HU5 3QY

Telephone 01482 473 473

Address: 3 - 5 Guildord Crescent, Churchillway, Cardi CF10 2HJ

Telephone 029 2090 6550

Thai hUTAddress: 4 Burgon Street, London EC4V 5DRTelephone: 020 7213 9884

Thai marinaAddress: 13 The Waterront, Eastbourne, East Sussex BN23 5UZTelephone: 01323 470 414

Thai pairin reSTaUranTAddress: 35 Queens Road, Farnborough, Hampshire GU14 6JPTelephone: 01252 518 784

Thai origin

Address: 38C Kensington, Church Street, London W8 4BXTelephone: 020 7937 5007

Thai palace reSTaUranTAddress: 52 Park Row, Bristol, Avon BS1 5LHTelephone: 0117 9220 649Website: www.thaipalacerestaurant.co.uk

Thai rackAddress: 13 George Street, St.Albans, Hertordshire AL3 4ERTelephone: 01727 850 055

Thai rainboW reSTaUranTAddress: 10 Leicester Road, Quorn, Leicestershire LE12 8ET

Telephone: 01509 620 021

Address: 84 - 86 Market Street, Leicestershire LE65 1AP

Telephone: 01530 560 404

Thai pranakhonAddress: 8 Station Road, Reading, Berkshire RG1 1JXTelephone: 0118 950 2222

Thai hoUSeAddress: 7 Pegler Way, Crawley, West Sussex RH11 7AG

Telephone: 01239 533 005

Address: 10 Southampton Row, London WC1B 4AE

Telephone: 020 7430 9111

ThaiSmile Thai reSTaUranT

Thai river

Thai reSTaUranTAddress: 4 Buxton Road, Stockport SK6 8AATelephone: 01663 765 005


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Thai ShanghaiAddress: 71 Calverley Road, Tunbridge Wells, Kent TN1 2UYTelephone: 01892 511 370

Address: 12 Upper Street, Covent Garden, London WC2H 9DL

Telephone 020 737 96893

Address: 27 Ropergate, Ponteract, West Yorkshire WF8 1LG

Telephone 01977 600 659

Thai Siam

Thai SmileAddress: 3 New Street, Basingstoke, Hampshire RG21 7DE

Telephone: 01256 463185

Address: 102 Main St, Bingely, West Yorkshire BD16 2JH

Telephone: 01274 561811

Address: 86 High Street, Teddington, Middlesex TW11 8JDTelephone: 020 8943 9553

Thai Tanic reSTaUranT

Address: 66-68 Crouch End Hill, London N8 8AGTelephone: 020 8341 6100

Thai ThaiAddress: 292 High Street, Slough, SL1 1NBTelephone: 01753 577 922

Thai ThoAddress: 20 High Street, Wimbledon, London SW19 5DXTelephone: 020 8946 1542

Thai WelcomeAddress: 11 High Street, Stone ST15 8AJTelephone: 01785 819 000

Address: 1 High Street, Standord in the Vale, Faringdon SN7 8LH

Telephone: 01367 710 325

The anchor inn

Thai river

Address: 18 Chilworth Street, London W2 6LLTelephone: 020 7402 7509

Thai Upon ThameSAddress: 346 Richmond Road, Twickenham TW1 2DUTelephone: 020 8892 6808

Address: 80-81 Bailget, Lincoln LN1 3AR

Telephone: 01522 537 000

Thailand no1 reSTaUranT

Address: 9 Ring Road, Thorpe St Andrew, Norwich NR7 0XJ

Telephone: 01603 700 444

Thailand reSTaUranT

Address: Main Road, Ballaugh, Isle o Man IM7 5EG

Telephone: 01624 897 272

The raven hoTel

The royal elephanT

The bell


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Address: 591-581 Cranbrook Road, Gants Hill, Ilord, Essex IG2 6JZ

Telephone: 020 8551 7015

The elephanT royal

Address: 327 High Street, Rochester, Kent, ME1 1DA

Telephone: 01634 813 800

The limehoUSe Thai reSTaUranT

Address: 102A Bartholomew Street, Newbury, Berkshire RG14 5DY

Telephone: 0163 535 959Address: 125 London Road, Camberley, Surrey GU15 3JY

Telephone: 01276 21 212

The old Thai hoUSe

Address: 8 Warwick Road, Beaconseld, Buckinghamshire HP9 2PETelephone: 01494 674 380

The royal elephanT

Address: 25 High Street, North Marston, Bucks MK18 3PD

Telephone 01296 670 635

My Wie Suphit cooks the ood that she grew up eating rom her

Home Country. We try as hard as we can to use Thai vegtables and

herbs so the ood that you eat would be the same as i you were in

Thailand. The only thing that we change is the levels o chillies to

your taste.Lets us know that you ound us in the guide.

The king and Thai

Address: The Forester Arms, Avenue Road, Broseley TF12 5DLTelephone: 01952 882 004

Address: 47-49 Peach Street, Wokingham, Berkshire RG40 1XJ

Telephone: 0118 978 8893

The Teak hoUSe

The ThaiAddress: 362 Old York Road, Wandsworth, London SW18 1SPTelephone: 020 8877 2724

Address: 57 New Broadway, Ealing, London W5 5AH

Telephone: 020 8567 5577

Address: 93 Pelham Street, London SW7 2NJ

Telephone: 020 7584 4788

Address: 6 Pegler Way, Crawley, West Sussex RH11 7AG

Telephone: 01293 533 005

The Thai hoUSe

Address: 14 Radclie New Road, Whiteeld, Manchester M45 7GY

Telephone: 0161 766 8822

The Thai loUnge

Address: 35 East Hill, Colchester, Essex CO1 2QX

Telephone: 01206 863 414

The Thai dragon

Address: 25 London Street, Basingstoke , RG21 7PGTelephone: 01256 355 272


Website: www.thelimelea.co.uk

Opening Hours: Mon-Sat 12.30pm-2.30pm, 5.30pm-11pm

The lime leaF

Address: 15 Lewisham Way, New Cross, London SE14 6PP

Telephone: 020 8691 4040

The Thailand reSTaUranT

The Thai village reSTaUranT

Address: 31 Augusta Place, Lemington Spa, Warwickshire CV32 5EL

Telephone: 01926 336 422

The Thai TWig


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Address: 15 Lewisham Way, New Cross, London SE14 6PP

Telephone: 020 8691 4040

The Thailand reSTaUranT

Address: 60 Bridge Street, Northampton NN1 1PA

Telephone: 01604 633 733

Address: 148 High Street, Ruislip, Middlesex HA4 8LJ

Telephone: 01895 676 342

WhiTe orchid

Address: 126-127 Friar Street, Reading RG1 1TZ

Telephone: 01189 582 966

xen pan aSian reSTaUranT

Address: 313 Chiswick High Road, London W4 4HH

Telephone: 020 8995 2424

yUpaS Thai kiTchen

Address: 1030 Harrow Road, London NW10 5NN

Telephone: 020 8960 8268

zene

Address: 16 George Hudson Street, York YO1 6LPTelephone: 01904 625 855

Website: www.thidathai.co.uk

Thida Thai cUiSine

Address: 78-88 High Street, Manchester M4 1ES

Telephone: 01618 288 700

WalrUS bar

Address: 1594-1596 High Street, Solihull, West Midlands B93 0LF

Telephone: 01564 771 595

The Thai village reSTaUranT

WelcomeSawadee Kap or Sawadee Ka

You can now get cases o Thailands no.1 beer deliveredstraight to your home or work, to enjoy with a Thai meal or ora party.

All you need now is some sand, sun and palm trees to chill outThai style.

Enjoy!!

Just go to www.changbeerstore.com


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aWard Winning chang beer

Chang beer is available throughout the

UK. For urther Thai restaurants wholist Chang Beer please visit our websitewww.changbeer.com and look at FindChang to nd your local Thai restaurant.

Address: Unit 4, Studley Court Mews, Guildord Road

Chobham, Surrey GU24 8ED


Website: www.changbeer.com

Chang Beer Logo by Paya the Elephant

Commissioned by Chang Beer UK rom the MaeSa

Elephant Camp, Thailand July 2007

Thanks to Thai Fine Art Ltd and

Peter Kulmapijit o the MaeSa Elephant Camp


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Documents

Chang Good Food