Thai cuisine

Tuk Tuk’s Goong Chae Nam Pla (Thai Raw Shrimp Salad) has garlic to offset the fishy smell without stealing the sweetness of shrimps and is served with a self-made sauce that makes the dish magnificent. Bunny Chows (Curry in Bread Bowls) may be easily found, but Tuk Tuk has provided a green curry option, which is smoother, milder and more easily acceptable. Available in pork, beef or chicken, it is savoury and appetite-raising with its crusty bread loaf and smooth curry. Tod Mun Goong (Thai Shrimp Patties) is exactly what its name describes. With no starch added, its top-grade bounciness and crispness are totally attributable to the heavy battering by the chefs. Served with a secret recipe plum sauce, it brings satisfaction and freshness. Charcoal-Grilled Pork Jowl can be found everywhere, but the special black pepper sauce gives it a Tuk Tuk style. Tuk Tuk’s Pork Knuckle is made by deep-frying after marinating. It is crispy but not tough and has a dedicated sauce to be dipped in.

Seafood Tom Yum, Tuk Tuk’s Pork Knuckle, Prawn Casserole with Glass Noodles, Stir-Fried Venus Clams with Chili, Bunny Chow (Green Curry), Pla Chon Boran (Ancient-Style Pan-Fried Fish), Goong Chae Nam Pla, Tod Mun Goong, Charcoal-Grilled Pork Jowl