Soi 4 Bangkok Eatery

Crispy vegetable rolls.

Thai spiced corn cakes with cucumber relish.

Sauteed turnip cake with egg, bean sprouts, and chives served with Sriracha sauce.

Pan-fried Indian bread and grilled skirt steak served with green curry dipping.

Crispy wrapped whole tiger prawns with sweet Thai chili vinaigrette.

Grilled marinated chicken on bamboo skewers (4 pieces) with satay peanut sauce.

Pan-seared paratha Indian flatbread with braised short rib, cucumber, carrots and chili.

Pan-fried shrimp and chicken dumplings served with Thai ginger soy.

Crispy chicken wings tossed in Thai chili glaze.

Thai fried calamari with sweet Sriracha-chilli vinaigrette.

Chicken and oyster mushroom in coconut, lemongrass, galanga soup. Spicy.

Prawns and oyster mushrooms in spicy and sour lemongrass soup. Spicy.

Green papaya, string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing. Gluten free. Spicy.

Grilled eggplant salad with minced chicken and prawns topped with lime-coconut dressing. Gluten free. Spicy.

Salad of minced chicken, nuts, roasted rice, dried chili flakes and fresh herbs. Gluten free. Gluten free. Spicy.

Grilled skirt steak salad with fresh herbs, roasted rice, chili and fresh lime juice. Gluten free. Spicy.

Grilled prawns and calamari tossed with coconut, mint, shallot, lemongrass and chili lime juice. Gluten free. Spicy.

Minced chicken, prawns and clear vermicelli noodles tossed in chili lime dressing.

Crab fried rice. Gluten free.

Thai pineapple fried rice with prawns and cashew nuts.

Spicy wide rice noodles and skirt steak stir-fried with basil, garlic and chili. Spicy.

Pan-fried wide rice noodles with pork, Chinese broccoli, egg, in Thai black bean sauce.

Fresh rice stick noodles stir-fried with tiger prawns, tofu, egg, bean sprouts and chives. Gluten free.

Stir-fried spicy egg noodles with manila clams, prawns, calamari and fresh basil. Spicy.

Stir-fried clear vermicelli noodles with chicken, egg and garlic.

Minced chicken wok-fried with green beans, basil, garlic and fresh chili. Gluten free. Spicy.

Crispy sliced chicken and string beans wok-fried with sweet kaffir pik-khing chili. Spicy.

Yellow curry braised chicken breast and fingerling potatoes served with cool cucumber salad. Gluten free.

Spicy southern Thai stir-fried pork shoulder with asparagus. Spicy.

Sizzling stir-fried skirt steak with green beans, apple eggplant, lemongrass, chili, and basil. Spicy.

Stir-fried Angus steak cubes with snap peas and onion rings in mild roasted chili jam.

Slow braised beef short ribs in kaffir lime leaves panang curry. Spicy.

Honey roasted duck filet, baby spinach, lychee fruit and pineapple in basil red curry. Spicy.

Thai barbecued chicken served with somtum and sticky rice.

Grilled ginger marinated Australian rack of lamb with sweet carrot and smoked tomato relish.

Sauteed chicken with healthy herbs, lemongrass, shallots, garlic, chili and kaffir lime leaves.

Light-fry prawns wok tossed in spiced tamarind sauce with crisped shallots and garlic. Spicy.

Prawns and fried eggplant wok-fried with nuts and basil-chili wine sauce. Spicy.

Wok-fried prawns with mango and basil chili sauce. Spicy.

Stir-fried crispy catfish, green beans, squash and wild ginger with aromatic red curry. Spicy.

Grilled Atlantic salmon served with steamed vegetables in choo chee red curry reduction. Gluten free. Spicy.

Grilled Atlantic salmon served with steamed vegetables in choo chee red curry reduction.

Clams, prawns, calamari, scallops and crab meat wok-fried in yellow curry sauce.

Wok-fried mixed seasonal vegetables. Vegetarian.

Stir-fried green beans and tofu in red ginger curry sauce. Vegetarian.

Golden bean cakes stir-fried with onions, scallions and cashews in mild roasted chili sauce. Vegetarian.

Stir-fried brussel sprouts with garlic chili sauce. Vegetarian.

Stir-fried Japanese eggplant with basil and scallions in red curry and Thai black bean sauce. Vegetarian.

Charcoal grilled assorted vegetables in green curry. Vegetarian.

Star-anise braised tofu, glass noodles, shitake mushroom and baby bok choy in clay pot. Vegetarian.

Chicken and oyster mushroom in coconut, lemongrass, galanga soup.

Prawns and oyster mushroom in spicy and sour lemongrass soup.

Prawns and oyster mushroom in spicy and sour lemongrass soup.

Grilled eggplant salad with minced chicken and prawns topped with lime, coconut dressing.

Salad of minced chicken, nuts, roasted rice, dried chili flakes, and fresh herbs salad.

Grilled skirt steak salad with fresh herbs, roasted rice, chili, and fresh lime juice.

Grilled prawns and calamari tossed with coconut, mint shallot, lemongrass and chili lime juice.

Minced chicken, prawns and clear vermicelli noodles tossed in chili lime dressing.

Crab fried rice.

Thai pineapple fried rice with prawns and cashew nut.

Northern Thai egg noodle, grilled skirt steak, and vegetables in coconut-lime curry broth.

Spicy wide rice noodles and skirt steak stir-fried with basil, garlic chili.

Stir-fried fresh wide rice noodles with chicken, scallions, nuts, and radish.

Pan-fried wide rice noodles with pork, Chinese broccoli, egg, in Thai black bean sauce.

Fresh rice stick noodles stir-fried with jumbo prawns, tofu, egg, bean sprouts, and chives.

Stir-fried spicy egg noodles with manila clams, prawns, calamari and fresh basil.

Stir-fried clear vermicelli noodles with chicken, egg and garlic.

Minced chicken wok-fried with blue lake green beans, basil, garlic, and fresh chili.

Crispy sliced chicken a string beans wok-fried with sweet kaffir pik-khing chili.

Chicken and fingerling potatoes in mild yellow curry.

Spicy southern Thai stir-fried pork shoulder with asparagus.

Sizzling stir-fried skirt steak with green beans, apple eggplant, lemongrass, chili, and basil.

Stir-fried angus steak cubes with snap peas and onion rings in mild roasted chili jam.

Braised beef short ribs in laffie lime leaves 'panang' curry.

Honey roasted duck filet, baby spinach, lychee fruit, pineapple in basil red curry.

Thai barbecued chicken served with somtum and sticky rice.

Grilled ginger marinated New Zealand rack of lamb with sweet carrot, mint, and crushed nuts.

Light battered prawns wok-tossed in spiced tamarind sauce with crisped shallots and garlic.

Prawns and fried eggplant wok-fried with nuts and basil-chili wine sauce.

Catfish fillets simmered with basil in green curry.

Stir-fried crispy catfish fillet, green beans, squash, and wild ginger in aromatic red curry.

Wok-fried prawns with mango, and basil chili sauce sauce.

Grilled Atlantic salmon filet with steamed vegetables in 'choo chee' red curry reduction.

Clams, prawns, calamari, scallops and crab meat wok-fried with celery and scallions in yellow curry sauce.

Wok-fried mixed seasonal vegetables.

Stir-fried green beans and tofu in red ginger curry sauce.

Golden bean cakes stir-fried with onions, scallions, and cashews in mild roasted chili sauce.

Stir-fried Japanese eggplant with basil in red curry and Thai black bean sauce.

Charcoal grilled assorted vegetables in green curry.

Star anise braised tofu, glass noodle, shitake mushroom, and baby bok choy in clay pot.

Please choose one item from each category. No substitution.