At Karma Panalee, five courses bring all the exotic flavours of Thailand to the table.
Inspired by the Popular Thai Cuisine by Asst. Professor Srisamon Kongphun, resident Chef Itner Thepchan and Ed King host an evening exploring the balance of sweet, sour, bitter, salty and spicy that gives Thai cooking its unmistakable character.
Across the menu, familiar ingredients and traditions come together in some of Thailand’s best-loved dishes – from the freshness of som tam, the tang of Isaan beef salad to the richness of green curry and the comfort of Pad Thai, before a sweet finale of bua loy and mango sticky rice, with thoughtfully matched wines to accompany the journey.
An inviting evening of bold flavours, thoughtful pairings and the dishes that make Thai cuisine so loved.
MENU
- First Course
- Som Tam
green papaya salad with lime, chilli, long beans and peanuts
- Second Course
- Yam Nua Yang
Isaan-style grilled beef salad with herbs and tangy dressing
- Third Course
- Gaeng Kiew Wan Gai
Thai green chicken curry with coconut milk, aubergine and basil
- Fourth Course
- Phad Thai Goong
stir-fried rice noodles with prawns, tamarind and peanuts
- Sweet Finale
- Bua Loy & Mango Sticky Rice
bua loy coconut dessert and mango sticky rice
Please Note: Final menu selections and wine pairings to be confirmed
Terms & Conditions
- All bookings are non-transferable and may not be sold, assigned or transferred to another individual or member once confirmed.
- The attendee names provided at time of booking must be the exact attendees at the event, unless explicit approval is granted by Karma Concierge.
- All membership fees must be current at both the time of booking and the date of the event in order to attend. Refund of any monies / points used will be given subject to a minimum of 14 days notice being given.
- Members must arrive with the correct number of people and exact names confirmed in their booking. Failure to do so, or additional guests arriving with the member, will result in refusal to attend event, with no refunds granted
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