Siamese mixed apprtizer

stuffed flower-shaped dumpling

stuffed flower-shaped dumpling. The beautiful flower-shaped dumplings or 'Chor Malee Sai Pla' is a delicate Thai appetizer with flavoured fish stuffing.

Traditional sweet and sour crispy rice vermicelli with river prawn

Mixed Crispy Rice Noodle with River prawn. It is a royal recipes existing since the reign of King Rama V. Saneh Jaan adopts this royal cooking method by using bitter orange a kind of aromatic herbs with sweet and sour taste which is an important ingredient for the preparation of traditional Mixed Crispy Rice Noodle.

Rice cracker with minced pork and shrimp dip

Pomelo salad with crispy shrimp and minced pork

The fresh, sweet, spicy pomelo salad with its crispy shrimp is ready to serve @saneh jaan

Papaya Salad with rice cooked in coconut milk and Shredded pork

Papaya Salad with rice cooked in coconut milk and Shredded pork

Beef Massaman Curry

Beef Massaman Curry. Saneh Jaan chef selects good quality beef from “Sun-kum-pang” district cooked with fresh homemade Massaman curry paste. Giving such a mouthwatering taste.

Traditional Five Spices Egg with Kurobuta Pork

Using high quality raw materials is Sanehjaan’s priority, such as free-range organic duck’s egg with big, nutty and rich yolk yet bouncy and firm egg white, “Kurobuta” pork, best choice for this menu because of its flavor and succulent after braising, homemade tofu with juicy sponge texture well absorbed the mouthwatering brown broth. These all illustrate how the dish is packed with texture and taste complexity.

Cooking procedure is also a key success. Storing and braising at low heat for whole three days before serving ensures that the taste has reached its peak and all the ingredients totally absorb the flavorful broth inside. The over-all flavor of the dish will get deeper and mellower than the very first day of cooking. This technique has been used by our ancestor who always stores the dish for many days before serving ever since. Anywise, waiting for three days is way too long; Sanehjaan is probably the best choice. 

Traditional hot & spicy shrimp paste dip with mackerels

“Kra Sa kaow” Fine Shrimp Paste originates in Samut Songkram for over 100 years. Freshly made from marinating Krills and sea salt. Main ingredient of famous Thai spicy shrimp paste dip (Namprik kapi)

Stir- fried string bean with shrimp paste and pork rind

Shrimp Paste Stir-fried Thai String Beans. Premium selected large size thai string beans fried together with "Kra-Sa" shrimp paste. Naturally sweet and flavorful. Perfect combination with a bowl of streamed jasmine rice.

Traditional hot and spicy herbal pork soup

Kaeng Run Juan is an authentic Thai dish first recorded in the time of King Rama V. Leftover shrimp paste sauce is used to make this dish. Saneh Jaan select fine ingredients to create this delicious menu and serve with hot steamed rice.

Blue Swimmer Crab Curry with Wild Betel Leaves

Blue Swimmer Crab Curry with Wild Betel Leaves. Signature curry dish from Saneh Jaan. Well balancing intense flavour from our fresh made curry paste together with our big crab meat and herbs give such amazing pleasure. Also full of nutritions benefit our health.

Grilled Australian Rib Eye with Northeastern Thai Style “Jeaw” Sauce

Northeastern Thai recommend beef as a premium food for guests hosting. A premium cut selected charcoal grilled perfectly yet juicy inside served with Saneh Jaan signature “Jeaw” sauce.

Deep-fried Fresh White Pomfret with Thai Mango Sauce Topping

Homemade irresistible mango sauce pour on top of our crispy fresh pomfret giving such enjoyable moment of pleasure.

Steamed Curry Fish Wrapped in Banana Leaves

Steamed Curry Fish Wrapped in Banana Leaves. A famous Thai Traditional dish, with our homemade aromatic curry paste and selected premium quality snakehead fish to create an amazing taste served in banana leaves, such a perfect match with steamed rice. 

Pad Thai noodles

Pad Thai noodles with grilled freshwater prawn 

River Prawn Tom Yum soup

Tom-yum also fresh and sweet river prawn meat. Sourness and spiciness are the most dominant taste profiles of this dish, following by saltiness and a hint of sweetness. To make it mouthwatering, chef freshly squeezes lime juice to Tom-yum just before serving to ensures that the juice will retain its fresh flavor and smell. Sweetness is the least noticeable taste dur to no sugar adding but it comes from the freshness of the river prawn fat and meat as well as the mushroom naturally giving the subtle sweet note to the dish as background taste. The richness is from prawn fat combining with the broth and creates its gleaming bright red color to the soup.

Stir-fried pork rind with chili , salty egg and kaffir lime

Stir-fried pork rind with chili , salty egg and kaffir lime

Stir-fried seabass with leek

Stir-fried seabass with leek

Stir-fried Australian Ribeye with green curry paste

Stir-fried Australian Ribeye with green curry paste

Green curry Ribeye with baby eggplant

Green curry Ribeye with baby eggplant

Spicy Shrimp paste dip with Baan Laem

Spicy Shrimp paste dip with Baan Laem crispy shrimp and fried salted damsel fish

Thai omelets with crabmeat

Mon curry with grilled pork

Traditional chicken soup in coconut milk with galangal

Stir-fried rice noodles with yellow curry powder

Stir-fried rice noodles with yellow curry powder served with grilled river prawn

Rice noodles

Rice noodles served with chicken green curry

Fried rice with tamarind paste

Fried rice with tamarind paste, served with mackerels, assorted vegetables

Deep fried seabass

Deep fried seabass with Northeastern style sauce and assorted vegetables

Som Chun

Som Chun is a perfect combination of sour and sweet taste. It's fresh aroma comes from local herbs, bitter orange peel, sour mango, fresh ginger, and fried shallot. 

Saneh Jaan

Saneh Jaan, a kind of Thai fruit with round and flat shape and yellow skin with brown stem. The ingredients include rice flour, steamed golden bean, coconut milk, sugar and nutmeg powder. Khanom Sane jaan represents propitiousness and means “whoever consumes this Thai dessert will charm all those around them.”

Traditional assorted thai desserts

Traditional assorted thai desserts are hand-crafted every day for your delectable Thai meals.

Traditional 'Golden' desserts

Traditional 'Golden' desserts are hand-crafted every day for your delectable Thai meals.

Four Traditional Desserts

Kai Gob, Nok Ploy, Bua Loy, Ai Teu (Four Traditional Desserts)

Khao Mao Raang

Khao Mao Raang is and old – fashioned Thai dessert specially made when the rice is almost ripe. Khao Mao is green young grain, coconut cream made from fine palm sugar mixed well with freshly squeezed undiluted coconut milk, Khao Mao roasted until golden brown, Taro steamed and cooked just right.

Coconut Ice Cream

Coconut Ice Cream is Thai traditional ice cream created with two layers of tastes : a clear sweet taste of coconut juice like a sorbet and a sweet and nutty taste of coconut milk ice cream. If you like cinnamon, sprinkle it on top of the ice cream as much as you prefer scent the smell of the cinnamon unit the last drop.