Boo's Kitchen

Pad see ew is salty balanced with a touch of sour and a chargrilled flavour.

Dropped in a searing hot wok meat and wide noodles alongside beansprouts coated in a sweet and tangy sauce.

Rice noodles, soy sauce, fish sauce, oyster sauce, garlic, chillies, fresh black pepper pods, basil and mixed seafood gives rise to its distinctive spiciness.

With the Red Curry Duck I have created special flavours bringing in lychees, cherry tomatoes and pineapple but finishing it off with basil. While it brings a relief to the curry spices, the balance of flavours with the succulent boneless duck just brings it all home to me...

Made with morsels of meat, green curry paste, bamboo shoots, coriander, and basil. Made from coconut milk, seafood, vegetables, and herbs.

Pad means fried and Krapow is the Thai name for the basil that is the key ingredient. The basil is toss through with a delicious savory sauce and infused into selected meat.

Three pieces. Filled with vegetables or chicken with vegetables. Fried and served with sweet chili sauce.

A light Pastry filled chicken mince & potato & herbs, fried and and served with sweet chili sauce Curry Puffs.

Three soft, fluffy steamed buns filled with crispy pork belly with a teriyaki mayonnaise sauce that I have specially created.

With the Red Curry Duck I have created special flavours bringing in lychees, cherry tomatoes and pineapple but finishing it off with basil. While it brings a relief to the curry spices, the balance of flavours with the succulent boneless duck just brings it all home to me...

This is one of my favorite creations - Lamb Shanks cooked in a Massaman sauce that I have modified ever so slightly to bring out some Indian flavours, becomes meltingly tender and the spices blend so harmoniously with the lamb. Put this together with potato chunks makes it just a truly luxurious dish...

Quails are full of flavor - if you've never had quail before, then this is a must. The quails are marinated in a specially made sauce, then lightly deep fried creating a crispy skin and maintaining the flavours. They are then tossed with dry shallots, garlic, chilli, black pepper and Himalayan salt.

You will find variations all around the world - my recipe stays true to its Thai origins (Khao Pad Sapparot) with bacon, raisins, peas, corn and carrots topped with cashew nuts served in a pineapple. I am sure it will evoke memories of warm balmy evenings in Thailand, eating at beach shack or at rickety tables at your local Thai restaurant !!

Strips of tender Wagyu steak on an Asian salad with a hot dipping sauce. The name for this dish, “Seua Rong Hai” literally translates to “Crying Tiger”, the hot dipping sauce is supposed to bring tears to your eyes.

Isan Sausages are easily one of the most munched street foods of all time. They are typically made with a mixture of Pork & herbs sliced and served with fresh cucumber. A real family favourite at home picking at the sausages with some sticky rice and dipping sauce

Crispy Deep Fried Pork Belly. A favorite of mine is to have it just with our chefs special dipping sauce and with some sticky rice - takes me home...(Sticky Rice not included)

Three pieces. Filled with vegetables or chicken with vegetables. Fried and served with sweet chili sauce.

A light Pastry filled chicken mince & potato & herbs, fried and and served with sweet chili sauce Curry Puffs.

Three pieces. Tofu fried served with peanut and chili sauce.

Eggplant slightly battered and deep fried served with plum sauce.

Similar to a croquette, fish mousse fried served with a fresh cucumber & peanut sauce. (Gluten)

Deep fried net rolls filled with crab & prawn meat served with a plum sauce.

Three pieces. Croquette consisting of filleted fish with potato in a light batter and fried.

Three skewers. Grilled succulent chicken on skewers served with a peanut (satay) sauce.

Vegetarian Spring Rolls, Curry Puffs, Fish Cakes, Chicken Skewers. You get 2 pieces each to share ...

Hot and sour soup that has its origins in Laos and Thailand. It has a blend of lemongrass, chili, lime leaves, lime juice, and fish sauce.

Made with morsels of meat, green curry paste, bamboo shoots, coriander, and basil. Made from coconut milk, seafood, vegetables, and herbs.

A fiery dish from Central Thailand. It is made with morsels of meat, fish or prawns, red curry paste, coconut milk.

This is a Thai curry but takes its name from the city island off the West coast of peninsular Malaysia, Penang. This type of curry is richer, sweeter and creamier than the more herbal red curry or green curry but flavoured with ground peanuts.

Made with succulent beef chunks, curry paste, coconut milk, and chunks of potato soaked up the gravy.

Typical Thai street food. Stir fried with rice, eggs and meat.

Khao Pad Krapow takes this dish to another level with the inclusion of chilli and basil which make it spicy and distinctive. A classic mouth watering dish made by our Chef.

Pad means fried and Krapow is the Thai name for the basil that is the key ingredient. The basil is toss through with a delicious savory sauce and infused into selected meat.

Contrasting textures of a dish that sautes meat alongside roasted cashew nuts, sweet soy sauce, chilies, peppers, and some seasonal vegetables.

Poached chicken with seasoned rice, served with a special ginger and chilli sauce I have created.

Literally translates to fried kale crispy pork in Thai and that pretty much sums it up! Crispy deep-fried pork belly stir fried in Oyster sauce with Chinese broccoli.

My Chef Aeey, who hails from Bangkok, has recreated a specialty of Bangkok’s Chinatown street food. It’s one of the many Chinese influenced Thai dishes, made with stir-fried rice noodles (Guay Tiew) and chicken served with crunchy bean sprouts and a hot siracha sauce.

Dropped in a searing hot wok meat and wide noodles alongside beansprouts coated in a sweet and tangy sauce.

Pad see ew is salty balanced with a touch of sour and a chargrilled flavour.

Rice noodles, soy sauce, fish sauce, oyster sauce, garlic, chillies, fresh black pepper pods, basil and mixed seafood gives rise to its distinctive spiciness.

This is a classic blending of garlic, pepper and spices stir fried with prawns. A dish you will easily fall in love with, the amazing burst of garlic and pepperish taste, served on a bed of Asian salad.

This dish bursts with the flavours of a red curry based, creamy coconut sauce proves exactly the opposite.

Salmon fillets topped with a red curry based, creamy coconut sauce with fragrant kaffir lime.

Lightly battered and deep-fried soft-shell crabs, stir fried with egg, shallots, onions, capsicum in a light-yellow curry sauce.

This is a sprightly mix of spring onions, coriander, mint, lime, dried chilli and tinder strips of wagyu beef.

Minced pork dressed with lime juice, fish sauce, mint leaves, spring onions, chillies, and the toasted rice crunch.

Every Isan household has a different recipe for larb and I believe my family’s recipe is one of the best - if I may so !! We chop duck breast, always considered a premium meat and dress it with lime juice, fish sauce, mint leaves, spring onions, chillies and the essential toasted rice crunch.

This is a very fresh and tasty way to enjoy salmon and the flavours of a Isan or Thai salad especially in summer. It is dressed with lime juice, fish sauce, mint leaves, spring onions, chillies and the essential toasted rice crunch.

Rice steamed and fluffed up.

Jasmine rice cooked with coconut milk combining fragrance of the jasmine rice and coconut.

Fragrant rice common across most asian countries - accompanies any curry or salad.

Two pieces. We call this the Malaysian croissant! It is similar due to the flakiness of the layers of oiled dough.