Named after the ancient city of Ayuthaya, this Thai restaurant takes the trouble to bring out brand new menus during auspicious occasions found in the Thai calendar of events. Other than fine food, the décor and ambiance also brings out the best in Thai culture at this well known Thai restaurant.
For example, during the Songkran Water Festival, the recent additions included Seafood curry in pumpkin, crispy soft-shell crabs and kerabu BBQ beef, among others.
Under the helm of executive chefs, the menu features a mixture of flavours from Thailands various regions. The extensive menu has a wide and varied selections of salads, soups-mainly tom yams, mains with emphasis on seafood, a wide range of vegetable dishes, rice and noodle dishes and desserts.
Tom yams are a speciality here, especially the seafood version with generous portions of prawns, squid, mussels and sliced fish cooked in the hot and sour concoction.
Various species of deep-sea and freshwater fish are cooked in a variety of ways. Steamed and deep-fried with speciality sauces are popular. Deep Fried Fish Chaija Phum Style (Pla Thord Krop Chaw Chaija Phum) is quite unusual as the fish is accompanied by a paste of garlic, chili padi, lemongrass, tamarind, fish sauce, thai plum sauce, soya sauce and sweet pickled cucumber.
Apart from seafood there are also other popular mains such as the Fried Crispy Chicken Fillet Thai Chilli With Cashewnuts (Khai Phat Krop Prik Thai Sai Makmuang Hin Maphaan) a hot Thai concoction.
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