Bangkok House was established in 1992, and has been serving customers the authentic taste of Thai
cuisine for over thirty years. Combining the skills of the in house Thai chef with delicious, locally
sourced produce, the menu really cooks up a storm.
The Thai cuisine at Bangkok House ranges from mild and subtly flavoured dishes to the hot and fiery
ones which are just right for those who like something with a little more heat. The food at Bangkok
House is flavoured with an abundance of delicious spices, herbs, garlic, lemon grass, ginger, galangal
and basil leaves. The in house Thai curry paste is prepared by blending at least nine different
ingredients, to make an exceptional taste.
Bangkok House encourages guests to dine in the traditional way to eat Thai food, with a spoon and
fork and from a flat plate. The plate, which is filled with rice, is served with a selection of main course
dishes. According to Bangkok House's chefs, Thais prefer not to mix their food in order to retain the
subtle taste of each dish's taste and flavour. And, encourage diners to order a variety of starters,
salads and vegetable dishes to share amongst the table to get the most out of their Thai dining
experience.
Just some of the chef's recommended dishes are the pad cha - a spicy stir-fried dish with tangy
flavours of chillies, Thai ginger, peppercorn and basil, with either prawn, lamb, mixed seafood or beef.
Also on the list is the salmon choo chee, made with a dish of coconut creamy sauce made from Thai
red curry paste and coconut cream, sprinkled with kaffir lime leaves and with a deliciously cooked
salmon fillet. Last but not least, the roasted duck sauteed in homemade sweet and sour tamarind
sauce, served up with steamed vegetables.