Saturday
Gai hoor bai tuey (chicken prepared with Thai herbs and cooked in pandanus leaf), Pork Massaman (slow cooked pork prepared with potato and peanuts), Fried fish with crispy herbs (fresh local river fish, deep fried with herbs and spices), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or Tab Tim Krob (Kings project fruit or Thai desert),
Sunday
Kanom pang na moo (minced pork on toast served with plum sauce), Tom yum Goong (hot and sour soup with prawns), Kai mamuang himmapan (stir fried chicken with cashew nuts), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or Buo loy kai wan (Kings project fruit or Thai desert),
Monday
Bpeek gai yud sai (chicken wings stuffed with meat and vegetables served with plum sauce), Gaeng ped gai (chicken red curry made with Thai spices), Moo Breow wahn (pork and vegetables cooked in a sweet and sour sauce), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or gruay buat chee (Kings project fruit or steamed banana with coconut milk),
Tuesday
Spring rolls (shredded vegetables with vermicelli fried in filo pastry), Dtom kar gai (hot and sour chicken with coconut soup), Koong Ma Kham (Prawn in tamarind sauce), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or kao neo mamuang (Kings project fruit or fresh mango with sticky rice in coconut milk),
Wednesday
Kao yum som o (pamelo salad served with Thai herbs and prawns), Gaeng garee gai (chicken yellow curry with new potatoes), Bpla tord sam rot (fried sea bass with sweet and sour chilies sauce or with young mango sauce), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or luk chup (Kings project fruit or yellow bean fruit shapes cooked with coconut),
Thursday
Miang kum (betel leaf stuffed with roasted coconut, peanut, lime, shallot, dried shrimp, ginger and chilies), Gai dta krai (chicken cooked with lemon grass), Panang moo (pork cooked in a dry Thai curry sauce), Stir fried mixed vegetables (fresh vegetables sourced from local markets and the Kings project), Seasonal fruit or kanom thai (Kings project fruit or Thai desert),
Friday
Khan Tok (Northern Thai evening With Dancing), Kang kae Gai (Northern chicken and vegetable curry), Muu paed (fried pork), Kang Hanglae (slow cooked pork curry), Sai Uwa (traditional northern sausage), Nam Prick Ong (minced spicy pork), and Nam Prick Num (minced chili and spice dip), Steamed/ raw vegetables accompany Nam prick dishes and Kaib Muu (fried crispy pork), Served with Sticky Rice and local seasonal vegetables
Breakfast
Breakfast is included in the tariff and includes a selection of cereals, breads, croissants, fresh seasonal fruit, choice of eggs, coffee and tea. Thai breakfast is available on request.
