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Mezzanine Restaurant & Bar
The menu at The Mezzanine is quite expansive and covers most of the popular Thai dishes.
Tod Mun Pla - fish cakes and Tod Mun Gung - prawn cakes.
Gung Hom Sabai - deep-fried marinated river prawns wrapped in wonton skins.
Por Pia Ruam Mit - spring rolls stuffed with a mix of seafood.
Yam Woon Sen - very hot and sour, 2 large prawns served beside a pile of vermicelli.
Plar Gung - prawn salad, Yam Ruam Mit Talay - classic Thai fish salad combining fish, prawns, squid and mussels.
Larbs - minced seafood or meat combined with kaffir lime and spices.
Larb Pla Kapong - spiced snapper with kaffir and dried galangal.
Larb Gai Reu Neua - spicy mince of chicken or beef with kaffir lime.
Gai Hor Bai Tuey, marinated chicken breast wrapped in pandanus leaf, steamed then deep-fried just before serving. Gai Satay - Thai version of Asia's most common satay chicken.
Yam Neua Yang - grilled slices of beef tenderloin in a salad of celery and coriander.
Curries: Gaeng Phed Ped Yang - roasted duck in fragrant red curry with pineapple, grapefruit and cherry tomatoes. Panaeng Gai is thick red curry with coconut cream, the large chunks of chicken tender and tasty. Massaman Neua is a mild curry of beef, onions and potato.