"KHAN TOKE"

"Khan Toke" is a traditional dining experience of Northern Thailand, cultivated from the Lanna Kingdom, from the 13th - 18th centuries. The "Khan Toke" tradition was revitalised in 1953 when a well-known businessman revived it by serving "Khan Toke" in parties for his important guests. Since then it has become popular and is serverd at many state and religious ceremonies as well as parties.

"Khan Toke" or "Toke" is a two-tiered circular tray with the top portion being supported on short pillars. It was originally made with a big solid piece of teakwood. Brass can be used in a modern setting. A "Khan Toke" can come in a variety of sizes and it is on this elaborate tray that the main dishs are presented.

"Khan Toke" is served as a main and complements one of our special starters. It is a real traditional dining experience well worth a try.

Siam Corner Ma Ma Thai

KHAN TOKE A - SANTA'S FAVOURITE
£27.95 Per Person

Starter
CHICKEN SATAY | EMGN
Charcoal grilled marinated chicken breast with ground coriander seeds, cumin, turmeric, lemongrass, galangal, coconut milk accompanied with a peanut sauce and carrots, cucumbers and red onion pickle.

- OR -

KHA NOM PANG NHA MOO | EFGMSSe
Deep fried mixture of mince pork and prawns with garlic, coriander roots, ground white pepper, egg and soy sauce spreaded on pieces of bread and coated with sesame seeds accompanied with a sweet chilli sauce.

Soup
TOM YAM GUNG Hot Pepper Ma Ma Thai FM 
Prawns in a spicy and sour soup with a fragrance of lemongrass. The balanced combination of fish sauce and lime juice in lemongrass stock is a perfect blend and complements the prawns.

Main Course
GAENG KIEW WARN GAI | Hot Pepper Ma Ma ThaiHot Pepper Ma Ma ThaiHot Pepper Ma Ma Thai F
Chicken in an aromatic flavour of a green chilli paste, coconut milk, aubergines, bamboo shoots and carrot enhanced with the flavour of kaffir lime leaves and sweet basil.
PLA SAM ROD | Hot Pepper Ma Ma ThaiHot Pepper Ma Ma ThaiHot Pepper Ma Ma Thai GSF
Crispy boneless sea bass in a tasty chilli and garlic sauce topped with basil leaves.
PED SAUCE MA KHARM | GSSe
Crispy roasted duck with a tangy tamarind sauce served on a soft green vegetable bed and topped with roasted sesame seeds.
PAD PAK RUAM | GS
Stir-fried mixed vegetables in garlic and soy sauce.
MEE GROB | GS
Caramelised crispy rice vermicelli.
KHAO SUEY
Steamed Thai rice

JASMIN TEA/COFFEE

KHAN TOKE B - SEAFOOD DELIGHT
£32.95 Per Person

Starter
GUNG CHUP PEANG TORD | FGS
Crispy battered king prawns accompanied with a sweet chilli sauce.

- OR -

HOI OB | Hot Pepper Ma Ma Thai FGSSp
Steamed New Zealand mussels with sliced lemongrass, galangal, garlic, chilli, kaffir lime and basil leaves accompanied with Nam Yam.*               

Soup
TOM YAM GUNG Hot Pepper Ma Ma Thai FM 
Prawns in a spicy and sour soup with a fragrance of lemongrass. The balanced combination of fish sauce and lime juice in lemongrass stock is a perfect blend and complements the prawns. 

Main Course
CHOO CHEE GUNG | Hot Pepper Ma Ma Thai FG
Jumbo prawns in a tender and spicy coconut sauce with kaffir lime leaves.
PLA SAMUN-PHAI | Hot Pepper Ma Ma Thai GSF
A tangy crispy boneless seabass coated with a spicy, sweet and sour flavour of tamarind sauce and tossed together with tropical crocus roots, julienne ginger, shallot, kaffir lime leaves, dry chilies and cashew nuts. 
PRIEW WARN GAI | G
Stir‐fried crispy chicken in a sweet & sour sauce with pineapple, tomatoes, lychees, green and red capsicums and onions.
PAD PAK RUAM | GS
Stir-fried mixed vegetables in garlic and soy sauce.
MEE GROB | GS
Caramelised crispy rice vermicelli.
KHAO SUEY
Steamed Thai rice

JASMIN TEA/COFFEE

KHAN TOKE V - VEGETABLE SUPREME
£26.95 Per Person

Starter
PO-PIA TORD | EGMSSeV 
Julienne cabbages, carrots, onions, black fungus and glass noodles flavoured with soy sauce, ground pepper and wrapped in filo pastry accompanied with a sweet chilli sauce.

- OR -

KHAO PHOD TORD | Hot Pepper Ma Ma Thai EGV 
Deep fried mixture of sweet corns with peas, julienne potatoes, chilli, egg and Thai herbs accompanied with a sweet chilli sauce.

Soup
TOM YAM HED Hot Pepper Ma Ma Thai M 
Mushrooms in a spicy and sour soup with a fragrance of lemongrass.

Main Course
MA KEAU TORD GROB SAM ROD | Hot Pepper Ma Ma Thai GV
Crispy battered aubergines in a sweet chilli and garlic sauce.
PAD KHING TAO HOU | VGS
Stir-fried bean curd with julienne ginger, green and red capsicums, black fungus, straw mushrooms, button mushrooms, vegetables, onions and springs onions. 
KEANG KA REE TAO HOU| Hot Pepper Ma Ma Thai GSV  
A yellow curry in coconut cream with bean curd and vegetables, diced potatoes and topped with crispy red onions. 
PAD PAK RUAM | GS
Stir-fried mixed vegetables in garlic and soy sauce.
SOM TAM | Hot Pepper Ma Ma ThaiHot Pepper Ma Ma Thai 
The famous Thai spicy salad, fresh julienne carrots and cucumber blended perfectly with a Thai chillie dressing and crushed peanuts.
KHAO SUEY
Steamed Thai rice

JASMIN TEA/COFFEE

Menu Notes

  1. Abbreviations: C - Celery, E - Egg, F - Fish Shell fish, G - Gluten, M - Milk, Mu - Mustard, N - Nuts, S - Soybeans, Se - Sesame, Sp - Sulphur dioxide, V - Vegetarian.
  2. Heat guide: Hot Pepper Ma Ma Thai - Mild, Hot Pepper Ma Ma ThaiHot Pepper Ma Ma Thai - Medium hot, Hot Pepper Ma Ma ThaiHot Pepper Ma Ma ThaiHot Pepper Ma Ma Thai - Hot.
  3. Thai dipping sauces: Nam Yam* - Tangy sauce with fish sauce, fresh chillies, garlic and lime juice. Nam Jim Jaew** - Spicy sauce with fish sauce, shallots, ground roasted rice and tamarind. Ajard*** - Carrots, cucumber and red onoin pickle.
  4. All dishes are MSG (Monosodium glutamate) free.