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Thai Nam Prik Festival
Classic Thai Relish on Tray start 6 -31 on March 2025
Nam Prik (Thai chili paste) has been a staple in Thai kitchens for centuries and is often an essential part of Thai meals. It is considered a healthy food due to its ingredients and the way it is eaten, usually paired with fresh vegetables that provide a rich source of proteins and vitamins. It also doesn’t pose a concern for cholesterol, which is a common health issue in today’s world. The method of preparation is simple and cost-effective as well.
The Origin of Nam Prik
Nam Prik is a dish that has been part of Thai culture for many hundreds of years. When it first arrived in Thailand, it was used to mask the fishy smell in food and was eaten with meals. Making Nam Prik is not complicated—it involves blending the spiciness of chili, the sourness of fruit, the sweetness of sugar, and the saltiness of salt and fish sauce. These ingredients are mixed together, and that’s how Nam Prik is made.
Central Region Nam Prik
Nam Prik in the central region has a balanced taste, where no one flavor dominates. It has a combination of spiciness, saltiness, sourness, and sweetness in just the right proportions. Most of the Nam Prik in this region comes from royal palace recipes that emphasize beauty and refinement, such as Nam Prik Long Ruea (Royal boat chili paste), Nam Prik Kapi (chili paste with shrimp paste), Nam Prik Pla Too (chili paste with mackerel), and Nam Prik Phao (roasted chili paste).
Northern Region Nam Prik
For Northern-style Nam Prik, the ingredients are usually grilled or roasted to enhance their aroma and flavor. Traditional Northern recipes are often seasoned mainly with salt. The ingredients come from local sources such as meat, plants, vegetables, and insects, and the use of fermented soybeans (known as thuak nao, dried fermented soybeans) replaces the use of shrimp paste, giving it a unique flavor that is different from other regions. Famous Northern-style Nam Prik includes Nam Prik Ong (Northern chili paste with minced pork), Nam Prik Num (green chili paste), Nam Prik Poo (crab chili paste), and Nam Prik Kha (chili paste with galangal).
Northeastern Region Nam Prik
In the Northeast (Isan), Nam Prik is usually served with sticky rice and foods such as steamed, grilled, or fried dishes. When mixed with ingredients like fish or mushrooms, it is called "Pon." The taste of Nam Prik in Isan is primarily spicy, followed by saltiness, while the sweetness and sourness come naturally from the ingredients. A key ingredient in Isan Nam Prik is pla ra (fermented fish). Some well-known Isan Nam Prik varieties include Pla Ra Bong (fermented fish chili paste), Jaew (spicy dipping sauce), and Nam Prik Pla Ra (fermented fish chili paste).
Southern Region Nam Prik
Southern-style Nam Prik is made in various ways, such as mixing the ingredients with hands, called "Nam Chup Yam" or "Nam Chup Chor," or pounding and blending them together, referred to as "Nam Chup Phat." Southern Nam Prik typically features fresh and dried chilies, shallots, and shrimp paste. The flavor is intense and spicy, often enhanced with fresh chilies, dried chilies, black pepper, and the saltiness from shrimp paste and salt. The sourness comes from fruits like som khak (starfruit), ta-ling pling (tamarind), and ra-kam (rose apple), along with lime, tamarind paste, or fresh tamarind. Famous Southern Nam Prik varieties include Nam Prik Tai Pla Hang (dried fermented fish chili paste), Nam Prik Chor (chili paste with various vegetables), Nam Prik Goong Siab (shrimp paste chili dip), Nam Prik Prik Thai (chili paste with pepper), and Nam Prik Makham Thod (fried tamarind chili paste).
Nam Prik is a great example of how food reflects the diverse cultures and flavors of each region in Thailand. Not only is it delicious, but it also offers a rich variety of nutrients and is a healthy choice when eaten with fresh vegetables.
Taste of Thai Nahm Prik
A la carte Menu
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing |
(L) Locally-sourced (D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Jaew Makhuea Ted Moo Krob
(P) (GF) (GH) (SF)
I-San Grilled Trio Chili and Sour Tomato, Crispy Pork belly
450
Pon Pla Too Phak Tom
(GF) (GH) (SF) (SH)
Grilled Mackerel Chili Relish Boiled Vegetables and Egg
450
Nam Prik Kapi Pla Too Tod
Khai Cha-Om
(GF) (GH) (SH) (SF)
Relish of Fermented Shrimp Paste, Deep Fried
Thai Mackerel, Omelet Acacia and Vegetable
450
Nam Prik Jone, Phak Sod Pla Foo
(GF) (GH) (SH) (P)
Spicy Grilled Prawn and Shrimp Paste Relish with Deep-Fried Fluffy Fish and Fresh Vegetables
450
Nam Prik Goong Sod Khai Tom Goong Yang
(SF) (SH) (GF)
Roasted Prawn and Spicy Trio Chili Relish, Boiled Egg and Asian Vegetables
450
Nam Prik Ong Phak Sod Khap Moo
(P) (SF) (SH) (GF)
Spicy Northern Thai Chicken with Tomato, Vegetables and Crunchy Pork Skins
450
Nam Prik Goong Siab Phak Sod Goong Wan
(SF) (SH) (GF)
Southern Style Spicy Shrimp Paste Relish, Fresh Vegetable and Phattalung Sweet Shrimp
450
Nam Prik Long Ruea Moo Wan Pla Foo
(SF) (SH) (GF)
Relish of Fermented Shrimp Paste Sauce with Sweet Pork Condiment and Crispy Deep-Fried Fluffy Fish
450
Nam Prik Num Sai Ua
(P) (SF) (SH) (GF)
Northern Thai Green Chili Relish with Chiang Mai
Sausage and Vegetables
450
Nam Prik Phao Gak Moo Phad
(SF) (SH) (GF) (P)
Roasted Chili Dip with Crunchy Pork, Fresh Local Vegetables
450
APPETIZER
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Khong Wang Ruam
(SG) (N) (SF)
A Selection of Freshly Prepared Thai Appetizers for Two
Prawn wrapped in Crisp Rice Noodle
Grilled Tender Chicken Breast Satay
Fried Floppy Sea Bass Rice Noodle Roll
Pomelo Prawn Salad
880
Muek Kratiem Prik Thai
(SH)
Fried Squid, Garlic, Pepper-Squid Ink Sauce
480
Goong Sarong Buer Tod
(L) (SH)
Prawn wrapped in Crisp Rice Noodle, Fried Betel Leaf, Sweet Mango Chili Sauce
490
Gai Thod Bai Ma-Kroot
(L)
Fried Spicy Chicken, Kaffir Leaf, Sweet Chili and Mayo Sauce
420
SALAD
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Yum Ped Nahm Tok
(L)
Spicy Grilled Duck Salad, Roasted Rice Powder, Chili-Mint Salad
520
Som Tum Puu Nim
(N) (SH) (L)
Crisp Soft Shell Crab, Green Papaya Salad
420
Nua Nam Tok
(SF) (GF)
Marinated Grilled Beef Tenderloin Salad with Thai Herbs
550
Nua Yang Chim Jae
(SH) (SF) (GF)
Spicy Grilled Beef Salad, Roasted Rice Powder, Chili-Mint Salad
600
Po Pia Pu Lon
(SH) (SF) (L)
Fresh Summer Salad Roll, Simmered Crab Meat Dressing, Crispy Soft Shell Crab
520
Saeng Wa Pu
(SH) (SF) (L)
Spicy Crab Salad in Baked Cone, Caviar
520
SOUP
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Tom Kha Gai
(L) (GF)
Galangal-Coconut Broth, Chicken, Coriander, Kaffir Lime Leaf
450
Tom Yum Goong
(SH) (L) (GF)
Traditional Spicy Prawn Soup, Lemongrass, Galangal, Mushroom
650
Tom Kha Hoi Shell
(SG) (SF) (L) (GF)
Cappuccino Coconut Broth, Grilled Scallop
450
MAIN COURSE
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Gai Yang Khrueng Gaeng
(N) (L) (GF)
Thai Barbecue Curried Chicken, Papaya Salad
520
Pla Sam Rod
(SF) (L)
Crisp Fried Sea Bass Fillet, Three Flavor Sweet-Chili Sauce
690
Phad Kaprao Nua
(SF) (SH)
Wok-fried Australian Beef Tenderloin, Hot Basil, Chili
850
Hmoo Ob Nahm Phueng
(SG) (P)
Roasted Peppered Pork Spare Ribs, Black Pepper & Honey Comb Sauce
490
Phad Thai Goong Sod
(SG) (SH) (N) (L) (N) (GF)
Wok-tossed Rice Noodle, Prawns, Fresh Mango accompanied with Banana Blossom Salad
690
Khao Phad Saffron
(SG) (SH) (SF) (L)
Wok-tossed Saffron Rice, Seafood, Crispy Dried Shrimp Classic Flavour, Vegetables Saffron
550
Nua Toon Rumyai
(SG) (SH)
Slow Cooked Beef Short Ribs with Longan, Spices
990
Pla Hima Yang Kaeng Khiaowan
(SF)
Grilled Snow Fish in Green Curry, Eggplant, Sweet Basil Leaves
1,250
Kung Yang Sot Ha Rot
(SH) (L) (GF)
Grilled River Prawn with Five Flavors Sauce
880
Pu Nim Pat Phong Kra Ri
(SH) (L) (D)
Wok-tossed Crispy Soft Shell Crab with Yellow Curry Sauce, Thai Celery
580
Massaman Kae
(SF) (SH) (GF)
Lamb Massaman with Potato, Tomato, Coconut Milk
1,100
Gai Phad Med Mamaung Himmapharn
(N) (L)
Wok-Tossed Chicken, Cashew Nut, Sweet Chili Paste, Oyster Sauce
550
CURRY
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Gaeng Kiew Waan Gai
(SH) (SF) (L)
Gentle Braised Chicken Green Curry, Apple Eggplants, Sweet Basil Leaves accompanied with Crispy Fish, Salted Egg
580
Massaman Nua
(SF) (SH) (N)
Southern Style Braised Beef Curry, Chestnut, Lotus Seed accompanied with Pickled Vegetables, Roti
720
Gaeng Phed Ped Yang
(SH) (SF) (L)
Grilled Duck Breast, Sweet Basil, Red Curry accompanied with Lychee, Pineapple Compote
750
Gaeng Kati Puu Gub Bai Cha Plu
(SH) (SF) (L) (GF)
Red Curry Crab Meat, Betel Leaf, severed with Boiled Egg, Thai Vermicelli
880
VEGETARIAN
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Tod Man Khaopod
(VG) (L)
Crisp Fried Corn Cakes, Pickled Vegetables, Sweet Chili Dip
350
Som Tum
(VG) (N) (L)
Spicy Green Papaya Salad, Chili, Tomato
350
Phad Phak Boong Fai Dang
(V) (SH) (L)
Wok-fried Morning Glory, Garlic, Chili, Vegetarian Oyster Sauce
350
Gaeng Kiew Wan Phak
(L) (GF)
Traditional Green Curry, Apple Eggplants, Tofu, Basil, accompanied with Pickles, Crispy Morning Glory
420
DESSERT
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Khao Niew Mamuang & I-Tim Kati
(L)
Mango Sticky Rice, Coconut Ice Cream
380
Kluay Tod
(D) (L)
Banana Fritter, Thai Tea Ice Cream
350
I-Tim Sam Rod
(D) (L) (GF)
Coconut, Thai Tea and Mango
250
WELLBEING CUISINE
This selection of dishes has been specifically curated following Banyan Tree initiative aimed at catering to the health-oriented individuals. Here you will find dishes that are well-balanced and make use of fresh, locally-sourced ingredients.
APPETIZER
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Pho Pia Puu Sauce Mamuang
(SH) (L) (W) (GF)
Fresh Summer Crab Meat Rolls, Mango Salsa, Sweet Chili Mango Dips
420
Pho Pia Phak
(N) (L) (W)
Fresh Summer Rolls, Crispy Spring Rolls, Sweet Chili Dips
380
Ne Yang Kimchi
(W) (GF)
Grilled Beef Tenderloin, Kimchi
480
SALAD
Larb Tuna
(SF) (W) (GF)
Spicy Yellow Fin Tuna Tartar, Crisp Cracker, String Bean and Cucumber Salad
490
Yum Pla Salmon
(SF) (W)
Seared Salmon, Coriander-Mint Salad, Crispy Pork Crackling
550
Larb Pla Salmon
(W) (SF)
Spicy Salmon Salad, Thai Herbs, Lemongrass Foam
520
SOUP
Tom Yum Goong
(SF)
Traditional Spicy Prawn Soup, Lemongrass, Galangal
650
MAIN
Pla Neung Manao
(SF) (W) (GF)
Steamed Sea Bass Fillet, Chili Lime Sauce, Steamed Cabbage
850
VEGETARIAN
Som Tum
(W)
Spicy Green Papaya Salad, Chili, Tomato
350
Phad Phak Ruam
(W)
Stir-fried Assorted Asian Vegetables, Boiled Peanut and Vegetarian Oyster Sauce
380
5 COURSE SET MENU
1,850
Set Menu cannot be combined with other discounts or promotions.
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
APPETIZER
Hoi Shell Kham Wahn
(SF) (L)
Seared Sea Scallops, Chili Lime Thai Yuzu Dressing, Young Green Mango
SALAD
Yum Som-O Pu-Nim Tod Krob
(SH) (L)
Pomelo Salad, Crispy Soft Shell Crab
SOUP
Tom Yum Goong Maenam
(L) (W)
Spicy “Ayutthaya” River Prawn Soup, Royal Project Eryngii Mushroom
MAIN COURSE
Pla Kraphong Yang Sauce Phanaeng Yod Maphraw
(S) (L)
Grilled Sea bass in Panaeng Creamy Curry Sauce, Young Palm Heart
OR
Phad Krapow Nua
(N) (SF) (SH)
Wok-tossed Beef Tenderloin Thai Hot Basil, Green Asparagus
DESSERT
Khao Niew Mamuang, I-Tim Bai Toey
(L)
Mango Sticky Rice, Pandan Ice Cream, Mixed Fresh Fruits
7 COURSE SET MENU
2,180
Set Menu cannot be combined with other discounts or promotions.
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
APPETIZER
Por-Pia Goong
(SF ) (L)
Deep-Fried Prawn Spring Rolls with Sweet Chili Dip
Yum Som-O Hoi Shell
(SH) (L)
Grilled Scallop, Pomelo, Tamarind Dressing
SALAD
Yum Ped Nahm Tok
(L) (W)
Spicy Grilled Duck Salad, Roasted Rice Powder, Chili-Mint Salad
SOUP
Tom-Kha Goong Capuccion
(L) (W)
Coconut Broth with Prawn, Shimeji Mushroom, Lemongrass, Kaffir Lime
MAIN COURSE
Pla Piew Wahn
(S) (L)
Grilled Sea Bass with Pineapple, Cucumber, Sweet and Sour Sauce
Massaman Nue
(N) (SH) (SF)
Braised Beef Short Ribs in Thai Massaman Curry Sauce, Pumpkin
DESSERT
I-Tim Bai-Toey Saku Piak
(D) (L)
Pandan Ice Cream, Tapioca Pudding
Sangkhaya Mamung Tangmo Trong Khrung
(D)
Mango Cream Brûlée, Chilled Watermelon with Sugar, Crunchy Shallot
NON-ALCOHOLIC BEVERAGE
(SG) Signature | | (L) Locally-sourced |(D) Dairy | (N) Nuts
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Saffron Essential Soulful Concoctions 280
SAHT-TAH
(SG) (L)
(Belief)
Spiced Rosella-Red Wine Reduction, Pomegranate, Honey, Lemon, Perrier
SUWAI MAK MAK
(SG) (L)
(Very Very Beautiful)
Papaya-Mango Oleo Saccharum, Lychee, Aloe Vera, Lime, Ginger Beer
JAO CHOR MALEE
(SG) (L)
(My Flower)
Coconut-Celery-Lime Syrup, Tropical Shrub, Passion Fruit, Lime, Butterfly Pea Juice
The coffee on our menu is made with premium Arabica beans sourced from the northern region of Thailand, including Chiang Mai, and bold Robusta beans from the south, directly supporting local farmers.
Thai Tea is a signature local blend made from high-quality tea leaves grown in the northern highlands of Thailand. Its rich aroma and bold, smooth taste reflect the essence of traditional Thai tea culture.