Chinese broccoli, ginger, lime, cashew nut, crispy pork crackling, roasted shredded coconut, red onion and topped w Sai’s Meang caramelised sauce (3pc).

Crispy momen tofu w five-spice soy caramelised sauce, crispy garlic and chilli in white wine vinegar.

A combination of crispy black fungus, shitake mushroom and cup mushroom w sesame seed. Served w sweet chilli sauce.

Grilled marinated pork skewers served w sticky rice and Jaew sauce (3 pc).

Grilled aromatic green chilli and spice marinated mussels wrapped in roti bread (3pc).

Spicy, sour, salty prawns soup w chilli, lemongrass, galanga, kaffir lime leaves, and mushroom.

Crispy diced salmon tossed w ground roasted rice and dried chilli Thai salad dressing.

Traditional Thai stir-fried crispy diced chicken w cashew nuts and sun-dried chilli.

Prawns, lemongrass, kefir lime leaves, red onion tossed in chilli jam w Thai spicy salad dressing.

Salmon slow-cooked in a Thai thick red Chu Chee curry sauce.

Traditional Thai slow-cooked green curry chicken.

Beef Short-ribs cooked for seven hours in a Panang curry served w Ar-Jard.

Slow-cooked pork spare rib w shitake mushroom and Chinese broccoli.

Crispy salmon topped w a tamarind dressing, crispy red onion, and dried-chilli.

Wok-fried vegetables and mushroom in a homestyle Thai sauce.

Prawns stir-fried rice-noodles w free-range egg in Sai’s signature pad thai sauce.

Greens w deep-fried egg and crispy organic tofu topped w house peanut sauce dressing.

Minced chicken and potato wrapped in pastry (3 pcs).

Fried marinated chicken wings served w Jaew sauce, crispy red onion, and sticky rice.

Roti bread served w Sai's peanut sauce and Ar-jard salad.

Grilled spicy red curry pasted chicken. Served w rice.

Meang kana, moo ping, kari puff, and green spicy mussel.

Served w coconut cream.