Palm Pan Asia Restaurant

The signature appetizer perfect for sharing. A delicious array of spring rolls, satay, fish cake and calamari for 2 to share.

Spoilt for choice with an assorted selection of prawn, chicken and beef satay skewers served with our mouth watering peanut sauce.

Thai and Vietnamese inspired spring rolls packed with chicken, light glass noodles, peas and selection of fine thai herbs. Served with a sweet chilli dipping sauce.

Delectable morsels of chicken & prawn, wrapped in a light golden parcel of paper-thin pastry.

Handpicked herbs and delicate spices beautifully blended with thai fish, coated with japanese style breadcrumbs. Served with an irresistible homemade cucumber salsa.

Golden brown and perfectly succulent, dressed with ground fresh chili, fish sauce and lime juice.

Lightly floured squid deep fried until fluffy. Hints of black pepper, spring onion and sliced chilli bring a subtle yet moreish flavour.

Subject to availability. Like the Thailand Gemstone, these precious slices of prime Wagyu beef are selected from the most desirable source. Grilled, marinated coins of Wagyu served with spicy sauce.

Fresh, vibrant and spicy salad of shredded papaya, carrots, cherry tomatoes and fine beans tossed in a lime, chilli and palm sugar dressing.

Slices of grilled beef sirloin mixed with our home made dressing of lime, mint, cilantro and chilli tossed with grapes tomato red chilli and mixed green leaf.

Succulent King prawns playfully mixed with cashew nuts, palm sugar, mangoes and roasted chilli flakes.

Fried tofu, Thai corn cakes, Vegetable tempura, prawn crackers. Drizzled with caramelized palm sugar sauce and peanuts.

King prawn served on a bed of mayonnaise with a spicy wasabi kick.

Lovely snack of sweet corn mixed with red curry paste and aromatic lime leaves.

Assortment of vegetables in a crispy Tempura coating.

An alternative treat from the usual spring rolls. Shredded rich duck, shredded carrot and leek wrapped with Thai pastry.

Traditional and fiery soup with thai herbs, lemongrass, galangal, lime leaves and chilli.

Almost identical to Tom Yum but with a creamier coconut milk base.

Spicy and finely sliced tuna with fresh greens, onion, mint and lime juice.

with fresh green mango salad and crispy thai soft shell crab.

Roasted crispy duck strips tossed with cucumber, shallots, spring onions, celery and pomegranate in a roasted chilli and lime dressing.

flame grilled Sirloin resting on a bed of mixed salad and exotic fruits, drizzled with famous lime, chilli and coriander sauce.

Fresh and flavoursome traditional Thai street food.

Tender grilled sirloin beef fillet on a sizzling plate and accompanied with a spicy tangy dipping sauce.

Marinaded with coconut milk, lime leaf and Balinese curry paste. Grilled to perfection.

Sirloin steak, chicken breast, King prawns and lamb chop served with chilli and garlic sauce accompanied with grilled vegetables.

Grilled prawns complemented by a spicy mango salad.

Packed with flavour from roasted chilli oil, lime leaves and slices of fresh chilli, tossed with a few slices of celery, green and red peppers and onion.

Ground chilli, garlic, the finely slices of grachai with green peppercorn, all swiftly stir-fried in a flaming hot wok.

Mixed seafood in a coconut milk and Indonesian spiced stir fry.

Thai herb infused Turbot fillet on a bed of pak choy and sesame. Light, warm and full of flavour.

Crispy fried Seabass fillet topped with aromatic thai herbs garnished with a spicy mango salad.

Famous on the streets of Malaysia and Singapore, this rich flavoured dish marries chilli paste, ginger and garlic to deliver a mouthwatering masterpiece.

Slow-cooked lamb shank with thai herbs, served in a medium spicy massaman curry with new potato, sweet potato and cashew nut.

A Thai inspired lamb dish. Three slow marinated lamb cutlets, seared to a golden brown with a wonderful smokey flavour. Served in an aromatic sauce made with fresh Thai herbs, green corns, grachai, chi fah chilli.

Luxurious fillets of Wagyu beef with a drizzle of rich Panang sauce. Subject to availability.

A rich and fragrant curry of Indonesian origin. Braised in coconut milk and a host of spices and aromatics. Explosively filled with flavour.

Cherry tomatoes, Grapes, galangal, kaffir lime and lychees.

Seared Gressingham Duck breast with spiced honey glaze sauce, on a bed of sweetheart cabbage. garnished with cashew nut and crispy fried shallot Served with an orange salad side dish.

A sweet and sour tamarind sauce makes a perfect complement to the rich duck breast.

Seared butterfly king prawns cooked in a thick, spicy, rich red curry sauce.

Succulent prawns sauteed with mixture of ground black pepper, coriander root, crispy garlic and seasoned with soy.

Steamed to perfection, a sea bass fillet accompanied by mushrooms, peppers, onion and a hot and sour thai sauce.

Palm Panasia's authentic green curry cooked with coconut milk, lime leaves, aubergines, bamboo shoots and basil.

Palm Panasia's signature Red curry with galangal, kaffir lime and cherry tomato.

Inspired by South Thailand, a traditional fragrant dish with intricate flavours of cumin, cinnamon, chillies and cardamom.

A refreshing non coconut cream curry with a little more spice. Taste and smell the fragrance of fresh herbs.

A savoury combination of freshly shredded ginger, spring onion, chilli and peppers with straw mushroom.

Light and healthy stir fry prepared Palm Pan Asia style with garlic chilli and thai holy basil.

A classic thai supper dish enjoyed by the locals. Stir fried with oyster sauce and vegetables.

Stir fried chicken with roasted cashew nuts and roasted dried chilli.

Red curry based stir fry with thai long bean and lime leaves.

Fresh asparagus sautéed with oyster sauce.

Tofu in a sweet and sour sauce with chunks of pineapple.

Tofu with flavours of cumin, cinnamon, chilies and cardamom.

With hints of garlic chilli and yellow bean.

Tofu in Ginger and black bean sauce.

Beansprout, carrot, broccoli, sweetheart cabbage, spring onion and mushroom stir fried with oyster sauce.

chicken, prawn & veg.