Tags: Art Gallery, Thai, Vietnamese, Menu
deep-fried vegetable rolls filled with cellophane noodles, cabbage, carrot, onion, cilantro
served with sweet and sour sauce.
stuffed marinated minced shrimp, chicken wrapped in wonton-shell
and mixed vegetable in a chicken broth.
poached fresh chunks of squid tossed with red onion, carrot, bell pepper, celery,
scallion, cilantro in a fresh lime juice and chili pepper.q
thai style sauteed in panang curry coconut milk, sprinkled with kaffir lime leaves
and served with steamed mixed vegetable.
stir-fried baby corn with jumbo shrimp, carrot, in our chef’s delicious special sauce.
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Indy Week • 302 E. Pettigrew St., Suite 300, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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