Thai style street food from Chef Will Meyrick
makes a fresh lunchtime and dinner landing

The Concept

Som Chai presents Street Food Thai cuisine interpreted through the imaginative use of locally sourced ingredients not often used in Indonesian cooking. Som Chai provides also Gluten free, shellfish free and vegetarian menu.

All-Day Menu

Let us take you through the Som Chai Journey

Experience our menu, using local ingredients with Thai flavors, highlighting organic raised meats, working with fishermen from Sumba and gathering vegetables from our Mengwi gardens…


      • Coffee wood smoked mackerel with jeow bong relish dried shrimp flat leaf coriander and fish roe
      • 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 chill and shallot
      • “Puu jaa” of stuffed crab meat and minced chicken in a shell served with green mango cashewnut shallots lemongrass and dried shrimp
      • 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 “miang kham“ with chilli shallots dried coconut peanuts and sweet fish sauce
      • “Sai ou” Chiang Mai style home made sausage “Nam Prik Num”
      • “Si krok” and “dtam khanoon” grilled home made pork pate and crispy pork belly marinated with sticky rice garlic and fermented for 3 days
      • Crispy pork hock “par low style” with master stock caramel duck egg pickled chili and mustard green
      • Laotian style angus beef tartar with “nam prik narok” mint lemongrass roasted rice and sticky rice crackers


  • Smoked shredded chicken with green mango banana blossom organic wing bean shallot Thai basil and chili jam dressing
  • Candied shrimp salad with young galangal green mango pineapple shallots and kalamansi lime dressing
  • Grilled turmeric squid with lemongrass shallot Thai basil young coconut and coriander vinaigrette
  • “Nam toc” of bbq pork salad with red onion grapes mint Vietnamese mint roasted rice
  • Air dried pork “som tum” of 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 jauw”
  • Grilled prawn and pomelo salad with palm heart lemongrass shallots kencur asian celery and red “nahm jihm”

Stir Fries

  • Stir fry pumpkin with asparagus shimeji mushrooms black bean 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
  • Fried omelet with pork and homemade sriracha sauce
  • Stir fried rice with salted mackerel crispy pork skin shallots and fried lime leaf
  • “Pla dook fuu phat khee mao” crispy tilapia fish tossed fluffy fish wild ginger lime leaf and basil
  • “Phat hoi laai samin phrai” stir fry clams with chili jam lime leaf galangal Thai basil and coconut milk
  • Southern dry “pad phet” of mince duck with galangal green pepper corn kaffir lime leaf and holy basil
  • “Pad ki mao” of beef with chili krachi lime leaf apple eggplant baby corn and Thai basil
  • Pork and prawn clay pot with vermicelli noodles Sichuan peppercorns ginger and fresh coriander
  • “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 and a 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
  • Stir fry prawn with pong gari spices coconut milk egg ginger and asian celery


  • “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 chili oil
  • “Dtohm yam” of whole fish with lemongrass galangal shimeji mushrooms daun kelor coriander lime juice tomato and chili oil
  • Crispy whole tilapia with lemongrass lime leaf ginger chili palm sugar and tamarind sauce
  • Salt baked baramundi fish stued with lemon basil lemongrass fresh dill and “nam pla prik”
  • Steamed fish with garlic lime green chilli and asian celery


  • “Gaeng gari” yellow curry of prawn with cucumber and pickled mustard green
  • “Gaeng khuua neuua cha phluu” southern style of Tokusen beef rump with wild pepper leaves and galangal
  • “Gaeng kiew wan” green curry of roasted pecking duck with apple eggplant baby corn long bean and Thai basil
  • “Gaeng kati” southern yellow curry of smoked cured snapper with coconut milk banana blossom and tamarind leaves
  • “Gaeng ohm” aromatic hill tribe broth of pork belly with “nam prik laap” spices roasted shallots galangal flat leaf coriander and green shallot
  • Massaman curry of beef cheek with potatoes coconut heart and aromatic spices
  • “Gaeng hang ley” short rib beef curry with pickle garlic young ginger and Burmese masala
  • Central Thailand “gaeng choo chee” of king prawns with kaffir lime Thai basil and coconut cream