Som Chai All-Day Menu

At Som Chai, whether you order 3 plates or 10, selecting different contrasting dishes and sharing them will create a wonderful and authentic Thai dining experience. Will personally ensures his front of house team are familiar with all the dishes on the menu, having them taste each dish and understand the flavours, allowing them to guide guests in the selection of a balanced meal with deliciously contrasting levels of spicy, sour, salty, sweet, wet or dry, soft or crispy, pickled or aged… the combinations are endless.


Som Chai offers Gluten Free, Shellfish Free and Vegetarian options.

Royal Thai watermelon salad with homemade salmon floss dried galangal brown coconut and salmon roe


  • Coffee wood smoked mackerel with “jeow bong” relish dried shrimp flat leaf coriander and fish roe served with pork skin
  • “Pan kib neung” steamed snapper dumpling
  • Pineapple “ma hor” with scallop caramelized pork mince peanut and crispy fried shallots
  • Chicken satay marinated in curry powder coconut cream and peanut sauce
  • Minced fish cakes pounded with red curry paste lime leaf coconut milk served with pickle cucumbers red chili shallot and somen noodle
  • Crispy Thai style taco with smoked shredded chicken coconut cream pickled cucumber shredded omelet and sweet chili
  • Crispy squid with turmeric garlic black pepper served with seafood “nahm jihm”
  • Soft shell crab “miang kham“ with chili shallots dried coconut peanuts and sweet fish sauce
  • “Som saa” cured snapper with fermented rice wine sorbet house pickled lime tempoyak pickled garlic spear mint and black tobiko
  • “Puu jaa” of stuffed crab meat and minced chicken in a shell served with green mango cashewnut shallots lemongrass and dried shrimp
  • Crispy pork hock “par low style” with master stock caramel duck egg pickled chili and mustard green
  • “Si krok” and “dtam khanoon” grilled home made pork pate and crispy pork belly marinated with sticky rice garlic and fermented for 3 days


  • Smoked shredded chicken with green mango banana blossom organic wing bean shallot Thai basil and chili jam dressing
  • Wood smoked mackerel with cashew nuts pickled garlic confit crispy pork and house made pork crackling tossed in kaffir lime and kalamansi dressing
  • Air dried pork “som tum” of green papaya tomato dried shrimp apple eggplant and long bean
  • Spicy Chiang Mai laap of chicken with shallot Vietnamese mint coriander green shallots and roasted rice
  • Grilled Tokusen wagyu beef rump with lemongrass roasted rice mint and “nahm jihm jaew”
  • Grilled prawn and pomelo salad with palm heart lemongrass shallots kencur Asian celery and red “nahm jihm”
Salad of crispy sardine pork belly prawn kaffir lime mandarin skin tossed in palm sugar and tamarind caramel

Stir Fries

  • Stir fry pumpkin with asparagus shimeji mushrooms pumpkin tendril and garlic
  • Stir fry vegetables from our Mengwi garden with Thai basil and chili
  • “Phat gra poa” of chicken mince with sweet corn long bean and fried egg
  • “Pla dook fuu phat khee mao” crispy tilapia fish tossed fluffy fish wild ginger lime leaf and basil
  • “Pad ki mao” of beef with chili krachi lime leaf apple eggplant baby corn and Thai basil
  • “Pad see ew” of minced beef with kale chili garlic flat rice noodles holy basil and sriracha sauce
  • Pad Thai omelet with chicken dried shrimp banana blossom sweet radish egg garlic chives & sweet tamarind sauce
  • “Pad prik pao” of chicken with kaffir lime long bean sweet corn Thai basil and chili jam
  • “Pad ped pla” stir fried crispy fish with red curry wild ginger lime green peppercorn and Thai basil
  • Crispy salted pork with yellow bean garlic chili and gai lan
  • “Pad cha” of baby lobster and chicken with wild ginger chilli holy basil green peppercorn and lime leaf
“Pad cha” of baby lobster and chicken with wild ginger chilli holy basil green peppercorn and lime leaf


  • Jasmine scented tapioca with fresh mango candied fruit & coconut Malibu ice cream
  • Salted caramel ice cream with glazed banana caramelized popcorn butterscotch & merengue
  • Passionfruit curd and coconut mousse with fresh mango and coconut crumble
  • Duck egg custard with coconut cream & salted caramel ice cream
  • Open pandan cake stuffed with sticky rice coconut jelly mango and palm sugar caramel
  • Mango parfait with three flavors scented sticky rice & kalamansi
  • Palm sugar and pumpkin custard with shredded coconut cake & chai tea ice cream
  • Mango sticky rice with coconut milk and coconut ice cream
  • Lemongrass pannacotta with tape pandan merengue tuille and rasberry andaliman sorbet
  • Mandarin pannacota with Sichuan glazed orange served with passionfruit ice cream
  • Sample plate of Chef’s selection dessert


  • “Naam niaoa shan” style
  • “Gai galai” half grilled chicken marinated in red curry paste slowly grilled over coconut husks
  • “Dtohm kha” of chicken with galangal lemongrass shimeji mushrooms daun kelor flat leaf coriander lime leaf coconut milk and chilli oil
  • “Dtohm yam” seafood with lemongrass galangal shimeji mushrooms daun kelor coriander lime juice tomato and chilli oil
  • Crispy whole tilapia with sweet chili sauce kaffir lime ginger and shallot
  • Salt baked baramundi fish stuffed with lemon basil lemongrass fresh dill and “nam pla prik”
  • Steamed fish with garlic lime green chilli and Asian celery
  • Crispy pork with “nahm jihm jaew” and tamarillo “naam prik jo:hn” dressing


  • “Gaeng gari” yellow curry of prawn with salted baby cucumber and pickled cucumber
  • “Gaeng chua muaang” smokey red curry of pork belly with young mango leaves rose tomato and tamarind
  • “Gaeng om deang” of braised beef shin with pandan lemongrass lemon basil betel leaf and dill
  • “Gaeng kiew wan” green curry of roasted peking duck with apple eggplant baby corn long bean and Thai basil
  • Massaman curry of beef shin shank with potato coconut heart and aromatic spices
  • “Geang kee lek” of cured and smoked salted beef brisket with cinnamon leaves wild ginger and lime leaf
  • Central Thailand “gaeng choo chee” of prawns with kaffir lime Thai basil and coconut cream
“Naam phrik phrik Thai soht khao” stir fried rice with fiery pork and prawn relish green peppercorn and andaliman