step 1
KHAO SOY - GAI MUANG
Free range chicken served on the bone.
The chicken has a gamey taste, is well
marinated and full of the flavours of
dark and lighter meat. This version
is popular with the Thais.
medium/large
Baht 99.-/149.-
KHAO SOY - JAY
A vegetarian version, that includes
Chinese mushrooms, tofu and
vegetables in season.
1
KHAO SOY - GAI SAM SAI
Breast of free range grain fed chicken,
marinated to ensure the meat is tender.
This boneless version is the foreign visitors
favorite.
medium/large
step 2
your choice of:
Mild (Lanna original only)
Medium
or
Spicy
step 3
Baht 99.-/149.-
your choice of:
Round
Noodles or
Flat
Noodles
first choose your main dish
2
step 4
100% vegetarian
medium/large
Baht 99.-/149.-
KHAO SOY - GAI PEEK BON
Just the leg and wing of a special
free range grain fed chicken that is marinated
before cooking.
3
KHAO SOY – TA LEY LUAM
A mixed seafood version, with king prawn, fish
and crab meat.
medium/large
Baht 199.-/249.-
your choice of:
Lanna Original
or
Chiang Mai Classic
(extra thick with coconut
milk cooked into the soup base)
KHAO SOY – Is the signature dish of northern Thai cuisine, and enjoyed by
everyone from street stall diner to 5 star hotel guest.
It starts with a tumeric based broth, to which ‘noodles’ and the main ingredient
of your choice are added before the dish is topped off with crispy fried noodles
providing both texture and contrast to the aromatic and flavour filled mix.
4
medium/large
Baht 99.-/149.-
5
KHAO SOY - NUA
For beef lovers.
Succulent slices of marinated,
tender inside beef fillet.
medium/large
Baht 99.-/149.-
6
step 5
a unique
meal is
served
Here at JUST KHAO SOY – we have built our reputation on the quality of our
ingredients, the presentation of the meal, and the fact that we prepare each
serving to suit the individual customer’s taste – mild, medium, spicy – with or
without coconut milk – a choice of noodles - and with your choice of main
ingredient – beef, chicken, seafood or vegetable.
MSG FREE FOOD
A PLATTER OF MIXED FRUITS IN SEASON Thailand is well known for the wide variety
of its tropical fruits. We serve a platter of traditional fruits in season,
such as orange, pineapple, banana, and watermelon,
mixed with some of the lesser known local favourites
such as lychee, longan and pomelo.
(1 person) Baht 49.(2-4 people) Baht 99.-
desserts
ICE CREAM JKS
Three small scoops of distinctly, unique ice cream, basil,
amaretto & coconut accompanied by wafer thin biscuits.
d1
MANGO AND STICKY RICE Probably the most famous of northern Thailand’s
desserts.
Fresh slices of ripe succulent mango served with a portion of
sticky rice topped with crushed nuts, and accompanied by
hot coconut milk. Note* This is a seasonal dish and is only served
when we have fresh mango.
Baht 85.-
d2
Baht 65.-
d3
CHOICE OF ICE CREAM Your choice of ice cream. Two scoops of coconut, vanilla,
chocolate, chocolate chip, strawberry or lemon.
Baht 49.-
d4
drinks
WINES
Our supplier works closely with us to ensure that we serve the ‘best value for money’ budget priced wines available in Thailand at any one time.
He monitors the new wines that come onto the market, then selects from those that he considers are ‘good’, but have not yet obtained a widespread
reputation for being so. They are as a result still very modestly priced in the Thai market.
The current stock is shown on the table top promotion card.
HOUSE WINE (red) Baht 75.- per glass, (white) Baht 75.- per glass.
APERITIFS
Dry Vermouth Ricard (Pastis)
BEER
Heineken (l) Heineken (S)
Singha (l) Singha (S)
Chang (l) Chang (S)
BLENDED FRUIT DRINKS
Banana Milk Shake Mixed Juice Pineapple Lemon Water Melon STRAIGHT FRUIT JUICES
Orange Pineapple Lemon Tomato CARBONATED DRINKS
Sprite Coca Cola Tonic Water Bitter lemon
Ginger Ale 89.89.-
119.69.99.59.69.39.-
49.49.49.49.49.55.49.49.49.29.29.39.39.39.-
WATER
Bottled Water Mineral Water
PREMIUM SCOTCH
Black label 12.19.89.-
REGULAR WHISKEY
Red label 79.-
IRISH WHISKEY
Jameson’s 89.-
BOURBON
Jim Beam 89.-
GIN
Gordons 79.-
VODKA
Smirnoff Stolichnaya
79.89.-
LIGHT RUM
Bacardi 79.-
DARK RUM
Captain Morgan 79.-
THAI WHISKEY
Mekhong Saeng Som 39.39.-
coffee and tea - see our table top promotion card
COGNAC
Remy Martin V.S.O.P. 159.-
EAU DE VIE
Tequila 79.-
LIQUEURS
Benedictine D.O.M. Cointreau Kahlua Orange Curacao Cherry Heering 89.89.89.89.89.-
appetisers
THE HIDDEN JEWELS ‘Appetisers’ that capture the very essence of Thai Cuisine
b1
b2
b3
The Artists Paintbox Baht 149.This combination of four favourites from our appetiser menu below: (b4) Po Pia, (b6) Nua Dat Deow, (b8) Pla Kaew Baang, (b5) Sai Oua, is delightfully
presented on a raised platter in half moon shaped dishes. This appetiser is suitable for one or more people, and is served accompanied by two sauces.
One is a sweet & sour plum sauce, and the other tomato and chili based.
Miang Kham Baht 99.Miang Kham is a dish introduced to the north by early visitors from the central region. lts place in Thai cuisine can be likened to that of ‘Tapas’ in Spanish cuisine.
lt is often eaten as a late afternoon snack. We include it in our menu because of its uniqueness, and for the stunning, almost unexpected explosion of taste that its
combined ingredients provide. Miang Kham consists of a serving of ‘Bai Chaploo’ (locally known as ‘leaf pepper’) and several small dishes; dried shrimp, pan
fried peanut, small cubes of ginger, green chili, diced lemon, shallots and lightly fried coconut. The diner takes a leaf and forms it into an inverted cone, which he
or she then fills with a little of each of the ingredients. The mix is topped off with a spoonful of the accompanying sauce that is made from palm sugar, tamarind
juice, fish sauce and minced dried shrimp. The cone is then popped into one’s mouth and chewed to extract the flavour before it is swallowed.
T he Nam Phrik Northern Favourites 1 person Baht 149.- / 2 persons Baht 159.- / 4 persons 2 persons Baht 179.The Nam Phrik Selection consists of two of northern Thai cuisines most popular ‘nam phriks (spicy dips); Nam Phrik Ong, and Nam Phrik Num. They are served on
a single platter with a basket of ‘sticky rice’. The presentation is accompanied by a serving of cucumber, blanched vegetables, deep fried minced ‘sour’ pork sausage, Sai Oua (spicy northern sausage), and crispy pork skin, that are used to ‘dip’ into the NamPhrik.
Nam Phrik Ong - is made by mixing the following ingredients using a mortar and pestle: minced pork, dried chili, shallots, garlic, tomato, shrimp paste, salt, and
vegetable oil into a rough paste. The serving is then garnished with a sprig of coriander and chopped spring onion.
Nam Phrik Num - is also made by grilling then mixing the following ingredients using a mortar and pestle: young green chili, shallots, garlic, and salt. The serving
is then garnished with a sprig of coriander and chopped spring onion.
Po Pia - Vegetarian Spring Rolls
Delicate wafer thin pancakes stuffed with a mixture of
shredded cabbage, diced carrot, sliced mushroom,
yellow bean curd, and seasoned with light and dark
soy sauces, curry powder, as well as salt.
A sweet & sour plum
sauce accompanies the dish.
b4
b6
Nua Dat Deow - Sun Dried Beef Strips
Thin strips of beef fillet that have been seasoned,
sundried, and then lightly fried in oil. The dish is
accompanied by a tomato based mild chili sauce.
Baht 59.-
Baht 59.-
Sai Oua - Spicy Northern
Thai Sausage
Minced pork that is
spiced with a mix of
dried chili, lemongrass,
galangal, garlic, shallots,
kaffir lime leaf, cumin and salt, and then
made into sausages that are fried and
served thinly sliced.
Med Ma Muang
Cashew Nuts (served hot)
The cashew nuts of
Thailand, whether served
on their own, or as an
ingredient in another dish
have long been a favourite with all
visitors to the Kingdom.
Baht 59.-
Baht 59.-
b5
b7
b8
Baht 59.-
Pla Kaew Baang-Crispy fried Wafer Thin fish
Pla Kaew Baang is a very small saltwater fish that is
both thin and almost as translucent as glass. lt is
lightly fried until crisp in texture, and is often eaten as
a snack accompanying beer or Thai whisky.
a1
a2
Bloody Mary
Vodka, tomato juice, salt, pepper,
tabasco, worcester sauce and
a dash of lemon juice
Baht 99.Margarita
Tequila, cointreau,
lemon juice and syrup.
Baht 99.-
a3
a4
Singapore Sling
Gin, cherry heering, D.D.M., lemon
juice, syrup and a dash of bitters,
topped up with soda.
Baht 129.-
a5
a8
a9
Mai Tai
light rum, dark rum, benedictine,
D.D.M. and tropical juice.
Baht 129.-
Tom Collins
Gin, lemon juice and syrup
topped up with soda.
cocktails & mocktails
Baht 99.-
a6
Gin Fizz
Gin, cointreau, lemon juice, syrup and
egg white, topped up with soda.
Baht 99.-
a7
Green Forest
light rum, cointreau, orange curacoa,
lemon juice, syrup and green grenadine,
topped up with soda.
Baht 129.-
a10
Pussy Foot
Orange juice, pineapple juice,
lemon juice, syrup and grenadine.
Baht 99.Siam Colada
Pineapple, lemon juice,
coconut milk and syrup.
Gay Parrot
Mixed fruit juice, lemon juice,
syrup and bitter lemon.
Baht 99.-
Baht 99.-
thai tapas
Every Friday and Saturday
The JKS Thai Tapas promotion is designed to introduce food lovers – Thai and foreign alike - to the many fantastic dishes that are not
normally found in mainstream Thai restaurants. Our ‘bite sized’ portions, (Tapas) are drawn from a wide range of exquisite Thai culinary
favourites. It is our intention to replace the 6 dish menu every two months, and both your comments and suggestions, on a special form
provided for that purpose, are welcome.
t1 - L EMON GRASS PRAWN IN CUCUMBER
BASKETS.
Prawns served in a fresh cut cucumber basket dressed with a
mix of dried shredded squid, dried miniature prawn, cashew
nuts, lemon grass, chili and shallot.
t3 - ‘FRIED SOMTAM’ - A FAVOURITE SPICY THAI
SALAD.
A traditional Thai favourite – shredded papaya, carrot, and
taro, lightly fried in a spicy mix of chili, peanut, sugar, fish
sauce, lemon juice and fresh tomato.
t4 - G
RILLED PORK STRIPS IN GARLIC AND SPICE.
t2 - C
HICKEN BREASTS IN SHREDDED LEMON
Grilled strips of prime pork fillet served with Chinese Kale
GRASS.
Squares of chicken breast wrapped in shredded lemon grass and dressed with a sauce made from chili, garlic, coriander,
lemon juice, fish sauce and sugar.
in a light batter and cooked to perfection.
t4
t5 - H
OT FROM THE SEA.
Lightly fried fillets of mackerel, with shredded lemon grass,
shallots, pepper, chili, mint, and parsley - served with a
dressing of palm sugar, fish sauce and lemon juice.
t6 - S
TUFFED SQUID SURPRISE.
Baby squid stuffed with a delightful mixture of minced pork,
garlic, pepper, coriander and soy sauce.
t6
Baht 39.- each as pictured
t3
t5
t1
t2