SIGNATURE DINNER EXPERIENCE

A JOURNEY THROUGHOUT THE KINGDOM OF THAILAND

ORGANIC / FARM-TO-TABLE

AMUSE BOUCHE

Maa Haaw ม้าฮ่อ

To begin your Thai adventure, we welcome you with stir fried, minced Berkshire pork, infused with a profusion of Thai herbs, a delicate hint of bird’s eye chili, and elegantly served atop fresh pineapple marinated for twenty four hours with kaffir lime leaves.

APPETIZERS

Thoong Thaawng ถุงทอง

Known as Thai “money bags”, this traditional appetizer is served to wish our guests money and gold.

Each deep-fried spring roll bag is stuffed with a blend of minced pork and prawns, with a hint of fresh herbs, and tied with fresh chive.

Sohm Dtam ส้มตำา

Fresh green papaya is julienned, then tossed in a zesty lime dressing. A mortar and pestle are used to crush chillies, garlic and tomato to form a flavourful sauce.

It’s an explosion of sweet, salty, spicy and sour in each bite.

Yam Neuua ยำาเนื้อ

This delicious salad features Sumas Mountain organic, grass fed and finished beef tenderloin, delicately charcoal grilled, then festooned with a tangy blend of fresh herbs

and garnished with grapes and a sprig of fresh mint.

Naam Dta Khrai Baitoey น้ำาตะไคร้ ใบเตย

Recognized in Thailand as a medicinal elixir, our version combines fresh lemongrass and pandan juices.

A plant found throughout Thailand, pandan has a naturally sweet, grassy taste, with hints of vanilla,

almond and a touch of rose. This is the perfect palate cleanser before diving into our main course dishes.

MAIN DISHES

Phat Thai Goong ผัดไทยกุ้ง

Phat Thai is one of the most well-known Thai dishes, and is often served as street food in Thailand.

Chef Nutcha has been preparing this dish since she was a child. And at Baan Lao,

she has perfected her recipe, putting it over the top with her carefully curated selection of

herbs, seasonings, hand-pressed fresh tamarind and fresh tiger prawn.

This dish is a favourite with the chef’s family and our guests.

Dthom Yam Goong Laai Seuua ต้มยำากุ้งลายเสือ

This classic spicy soup is bursting with flavor, featuring fresh lemongrass and aromatic Thai spices.

Served hot, the soup is topped off with fresh jumbo tiger prawns.

Bpet Yang Sauce Gaaeng Phet เป็ดย่างซอสแกงเผ็ด

Fresh, organic, free range duck from our friends at Sumas Mountain Organic Farm in the Fraser Valley is prepared ‘sous vide’, preserving the succulent flavour. It is lightly charcoal grilled and topped with an herb crust.

Served with our red curry sauce, fresh pineapple and cherry tomato.

Khaao Haawm Mali Organic & Khaao Riceberry Organic

ข้าวหอมมะลิและข้าวไรซ์เบอร์รี่ออร์แกนิ

Side dishes of two styles of organic rice grown in our Baan Lao rice fields in Thailand

are served as an accompaniment to your meal.

Riceberry rice is lauded for its deep purple colour and recognized by its health.

Organic Haawm Mali jasmine rice, also known as Thai jasmine rice,

infuses a soft, fragrant, perfumed flavour to your meal.

Bplaa Salmon Sauce Khaaio Waan ปลาแซลมอนซอสเขียวหวาน

The signature dish at Baan Lao features wild sockeye salmon fillet, marinated for twenty four hours with

organic, extra virgin olive oil, lemon grass and kaffir lime leaves.

It is then cooked slowly and gently ‘sous vide’,

before being charcoal grilled to enhance the natural flavours and

topped with fresh organic herbs, organically grown by Chef Nutcha.

Decadently adorned with OceanWise Acadian Caviar, this salmon dish is like no other. Fresh and natural, green caviar also reveals delicate hues of red, purple, and black.

Adding a final touch of opulence is Manetti edible 23k Italian gold leaf.

The burst of caviar eggs and the glint of gold will please your palate and eyes.

Served surrounded with green curry sauce and basil crumbs, each bite is a sumptuous parade of flavours.

TO CLEANSE THE PALATE

Sorbet Ma Naao ซอร์เบท์มะนาว

Light and refreshing, our homemade, organic lime sorbet helps freshen your taste buds

in preparation for dessert.

DESSERT

Khaao Niaao Ma Muaang, Ice Cream Gathi and Woon Gathi

ข้าวเหนียวมะม่วง ไอศกรีมกะทิ และวุ้นกะทิ

Sticky rice is a staple in Thai cooking, especially when making desserts.

Our coconut glutinous rice is made with fresh coconut, pressed on site at Baan Lao, and served with mango, coconut milk ice cream, and ‘woon gathi’, a coconut milk jelly.

TO FINISH

Phohn La Maai, Luuk Choop and Chaa Mint ผลไม้ลูกชุบกับชามินต์

To complete your Thai culinary journey, enjoy a serving of seasonal,

fresh, hand-carved fruit, and luuk choop.

Luuk choop is like marzipan, though it is made using mung bean paste coated with agar,

then beautifully hand-crafted into the shape of fruits and vegetables.

Fresh, organic mint, handpicked from our indoor garden is steeped in hot water to provide

the perfect aromatic finish, leaving your taste buds refreshed and aiding digestion.

ORGANIC / FARM-TO-TABLE SET MENU 190
WITH TEA PAIRING +60
WITH WINE PAIRING +80

Menus and prices subject to change without notice.