chang good food
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Thai
GOOD FOODGuide
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Thai
GOOD FOODGuide
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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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Opening Hours: Mon-Fri 12pm-11pm
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
Email: [email protected]
Website: www.yumyum.co.uk
Opening Hours: Mon-Fri 12pm-3pm
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
Website: www thaiood4u co uk
SUkhoThai
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Address: 16-20A Carlton Street, Nottingham NG1 1NNTelephone 0115 958 2222
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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
Email: [email protected]
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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