SOM CHAI LUNCH MENU

Thai style street food from Chef Will Meyrick makes a fresh lunchtime
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The Concept

Som Chai, at lunch time, presents Street Food Thai cuisine interpreted through the imaginative use of locally sourced ingredients not often used in Indonesian cooking.

Lunch 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…

Thai Street Food Snacks

  • “Nam Prik Pla Too” with Mixed Tempura and Fresh Vegetables
  • Siew Mai with Pork and Prawns with Red Curry and Peanut Sauce
  • Golden Chicken Money Bags with Sweet Chilli Sauce
  • Thai Vegetarian Curry Puffs with Sweet Potato Carrot and Madras Curry Powder
  • Homemade Grilled Fish Balls with Sweet Chilli Sauce
  • “Goong Tod” Crispy Prawn Dumpling Served with Sour Plum Sauce
  • Vegetable Spring Rolls with Homemade Sweet Chilli Sauce
  • Thai Fish Cakes with Sweet Chilli Sauce and Pickled Cucumber
  • Jim Som Mok Khai Baked Eggs with Sour Pork Grilled in Banana Leaves with Nam Phrik Ta Deang
  • Crispy Chicken Wing Marinated in Garlic and Sticky Rice for 3 days Served with Nam Jihm Jauw
  • Deep Fried Chicken Wrapped in Pandan Leaf

Starters

  • “Moo Ping” Grilled Pork Skewer Marinated in Coconut Milk White Pepper and Coriander & Nam Jihm
  • Chicken Satay with Marinated in Coconut Milk Curry Powder Served with Sweet Chilli
  • “Sai Ou” Chaing Mai Style Home Made Sausage with Red Curry Pastes and Spices Served with “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
  • Air Dried Pork Crusted in Cumin and Coriander and Fenel Seed Served “Nam Prik Da Deang”
  • Crispy Fried Chicken Leg Served with “Nam Jihm Jauw” and “Nam Prik Num”
  • “Hor Mok” Steamed Fish Mouse with Thai Basil and Betel Leaves Red Curry and Served with “Nam Pla”
  • “Gai Galai“ ½ Grilled Chicken Marinated in Red Curry Paste Slowly Grilled Over Coconut Husks

Salads

  • “Nam Toc” of Beef with Lemongrass Flat Leaf Coriander Red Onion Mint and Roasted Rice
  • Laap of Pork or Chicken with Dry Roasted Chilli Lemon Grass Lime Leaf Vietnamese Mint and Green Shallots
  • “Yam Som O” of Prawn Pomelo Lime Leaf Lemongrass and Coconut Milk and Chilli Jam
  • “Yam Won Sen Meuk” Poached Squid Vermicelli Noodles with Onion Tomato Capsicum Asain Celery Lemongrass and Chilli Lime Dressing
  • Candied Shrimp Salad with Young Ginger Galangal Green Mango Pineapple and Shallots
  • Deep Fried Soft Egg Salad with Smoked Pork Belly Heirloom Tomatoes Cucumber White Onion and Asian Celery
  • “Som Tum” of Papaya with Tomato Dried Shrimp Apple Eggplant Long Bean
  • Bangkok Salad with Sweet Corn Carrot and Apple

Stir Fries

  • “Phat Gra Poa” of Chicken Mince with Sweet Corn Long Bean and Fried Egg
  • “Pla Dook Fuu Phat Khee Mao” Crispy Fish with Crispy Tilapia Tossed Fluffy Fish Wild Ginger Lime Leaf and Basil
  • Stir Fried Rice with Salted Mackerel Crispy Pork Skin Shallots and Fried Lime Leaf
  • Fried Omelet with Pork and Home Made Siraccha Sauce
  • “Pad Ki Mao” of Beef with Chilli Krachi Lime Leaf Apple Eggplant and Baby Corn and Thai Basil
  • “Phat Hoi Laai Samin Phrai“ Stir Fry Clam with Chilli Jam Lime Leaf Galangal Thai Basil and Coconut Milk
  • ‘Ma Kheuua Yaao Phat Dtao Jiaao“ Stir Fried Pork Mince Long Eggplant Soy Beean and Thai Basil
  • Southern Yellow “Khua Kling” of Chicken with Kaffir Lime Black Pepper and Stinky Beans
  • Stir Fry Vegetables From Our Mengwi Garden with Thai Basil and Chilli

Soups

  • Boat Noodle Soup with Beef and Beef Balls Thai Spices Dark Soy Rice Noodles and Thai Basil
  • Tum Yum Steamed Boat with of Prawn and Squid with Nam Prik Pao with Flat Leaf Coriander Galangal and Lime
  • “Dtom Kamin” of Fish with Turmeric Lemongrass Lime Leaf Flat Leaf Coriander Vietnamese Mint and Chilli
  • Dry Jade Noodles with Char Sui Pork and Prawn Wonton Soup

Curries

  • “Gaaeng Gari “ Yellow Curry of Prawn with Cucumber and Served Pickled Mustard Greens
  • “Gaaeng Matsaman“ Curry of Chicken with Young Durian Coconut Heart and Aromatic Spices
  • “Gaeng Kiew Wan” Green Curry of Beef with Pea Eggplant Baby Corn Wild Ginger Chilli Leaves and Thai Basil
  • “Gaaeng Sohm” Sourthern Style Yellow Curry with Barramundi Pineapple Palm Heart and Tamarind
  • “Gaaeng Khuaa Neuua Cha Phluu“ Southern Style Roasted of Beef with Willd Pepper Leaves Young Galangal

Curried Noodles & Stir Fry Noodles

  • “Khao Soy” of Chicken with Egg Noodles Pickled Mustard Greens and Northern Chaing Mai Spices
  • “Gaaeng Tai Pla” Sourthern Thai Spice Curry with Minced Mackerel and Bamboo Served with Steamed Vegetables and Somen Noodles
  • Pad Thai of Chicken with Rice Noodles Bean Sprouts Garlic Chives and Sweet and Sour Tamarind Sauce
  • “Mie Kati” of Prawn with Chilli Coconut Milk Rice Noodles Tofu and Shredded Egg
  • “Phat Si Ew” of Pork/Chicken/Beef with Egg Gai Lan Chilli Garlic and Dark Soy
  • “Kuay Tiaw Raat Na Sai Moo“ Stir Fried Noodles with Pork Chinese Broccoli and Gravy