Dear Guest,

The Management and staff of Maekok River Village Resort extend you a warm welcome and hope the following notes will help you enjoy your meal. We take great pleasure in informing you that our "Thai Food Dishes" are widely acclaimed throughout the hotel and restaurant industry as being amongst the best in Thailand. We are working hard to maintain that status.

INTRODUCTION TO THAI CUISINE

The difference between Thai and European cuisine lies not only in the ingredients used and the style of cooking, but in the manner in which individual dishes are selected to form the meal.

A group of Thais ordering a meal would start by selecting one or more appetizers (aharn len) to be nibbled, accompanied by a drink, while each group member selects one or two dishes from the menu as his or her contribution to the meal.

The individual choices are then the subject of much animated discussion to ensure that each dish selected compliments those chosen by the other members of the group, thus forming a well rounded and balanced meal to be enjoyed by all.

Once the meal has been ordered, (3 to 5 dishes are typical for a group of 2 to 4 people), they are then all placed on the guest's table. The meal is commenced once all group members have been served their first portion of rice. Soups are invariably served in a soup kettle with each guest being provided with a small group bowl, but the meal is served as a single course, fruits and coffee being ordered after the main meal.

Thai Etiquette requires that each guest transfer only a spoonful from a particular dish onto the plate at one time. This spoonful is then eaten accompanied by rice before taking a spoonful from another dish, and so on.

The most common mistake made during the meal by non-Thais is the tendency to ladle a spoonful of each dish onto their plate (buffet style) before they commence eating. This mixes all the individual tastes of each dish together, so should be avoided.

THE PACE OF THE MEAL

The meal should be eaten slowly with particular favorites reordered, or alternative dishes added to compliment the meal. Thai customers invariably order rice by the "bowl" for the group, allowing the waitress to replenish each guest's rice as required.

SPICY FOOD SELECTION
Spices are integral to the taste of Thai food. Not all Thai dishes are hot; many are mild or not spicy at all. We have graded the spicy dishes in our menu using a "Chili System" as follows:

Medium           Hot           Very Hot

The spiciness of any particular dish can be diluted (if necessary) by mixing a little of it with a spoonful of rice. In this way, almost anyone can enjoy "hot dishes" - and the brave among you can go for a "very hot" dish. Asking for a traditionally "Spicy Dish" to be toned down will only ruin the taste of that particular dish, and no doubt offend the chef.

Tiger Tip: If you have mistakenly eaten something that is far too hot for your individual taste, ask for a "sliced banana", as eating this will help remove the sting.

ORDERING YOUR MEAL

Please bear in mind that you are in the "far north" of Thailand and that our staff is recruited from the surrounding villages. They are eager to please in the manner of all rural folk but are sometimes confused by the many different versions and dialects of the English language.

* Please decide exactly what to eat before ordering and then order your meal in "slow and clear English," using the menu code number provided. Or, speak Thai or Kam Muang (northern Thai).

TAXES: GOVERNMENT TAXES ARE INCLUDED IN OUR MENU PRICING.

SERVICE CHARGE

Our company does not levy a service charge as we believe such charges are not conducive to encouraging good service by our staff. We believed that "tipping" for good service is the guest's prerogative alone. As a guideline however, a tip of around 7-10% of the overall bill is considered appropriate if you feel the food service merits it.

Enjoy your meal.
The Management

MENU

A LA CARTE BREAKFAST BREAKFAST IS SERVED FROM 07.00 - 10.00 HRS DAILY
No.	DISH	BAHT
A4	A PLATTER OF MIXED SEASONAL FRUIT	50
A5	FRESH ORANGE JUICE ( 30 CL)	70
A6	ORANGE JUICE (CANNED)	60
A7	PINEAPPLE JUICE ( CANNED )	60
A8	TOMATO JUICE ( CANNED)	60
A9	ONE FRIED EGGS WITH YOUR CHOICE OF 2 OF THE FOLLOWING:HAM, BACON, BREAKFAST SAUSAGE OR TOMATO	55
A10	ONE POACHED EGGS WITH YOUR CHOICE OF 2 OF THE FOLLOWING: HAM, BACON, BREAKFAST SAUSAGE, TOMATO	55
A11	ONE BOILED EGG ( 4 MINUTES OR 6 MINUTES ) WITH HAM ,BACON OR BREAKFAST SAUSAGE	55
A12	SCRAMBLED EGG WITH YOUR CHOICE OF 2 OF THE FOLLOWING : HAM, BACON OR BREAKFAST SAUSAGE OR TOMATO	75
A13	TWO EGG OMELETTE FILLED WITH 2 OF THE FOLLOWING:HAM,TOMATO,CHEESE,MUSHROOM OR ONION	75
A14	TWO SLICES OF TOAST SERVED WITH JAM OR MARMALADE AND BUTTER	40
A15	CORNFLAKES SERVED WITH MILK	40
A16	MUSELI SERVED WITH MILK	40
A17	KOKO KRUNCH SERVED WITH MILK	40
A18	PLAIN HOMEMADE PANCAKE WITH HONEY AND BUTTER	50
A19	TRADITIONAL RICE SOUP WITH CHICKEN OR PORK	60
A20	NESCAFE ( PER CUP)	30
A21	TEA ( PER CUP )	30
A22	HOT CHOCOLATE	30
A23	MILK ( HOT OR COLD)	40
A24	EXTRA CHARGE FOR AN ADDITIONAL EGG	20
THE PADDY FIELDS RESTAURANT MEALS SERVED THROUGHOUT THE DAY FROM 07:00 - 24:00 HRS.
EUROPEAN FOOD MENU
FROM THE SANDWICH BAR ( EACH SERVING HAS 4 SLICES OF BREAD)
B1	CHICKEN SANDWICH Breast of Chicken Served with Mayonnaise Dressing	80
B2	HAM SANDWICH Sliced Ham, Lettuce and Tomato Filling	90
B3	TUNA SANDWICH Tuna Fish, Onion Tomato & Lettuce with a Mayonnaise Dressing	90
B4	CHEESE SANDWICH Slices of Cheddar with Lettuce, Tomato & Onion	90
B5	CLUB SANDWICH Grilled Bacon, Chicken, Egg, Onion, Tomato & Tomato with a Mayonnaise Dressing	130
FOR THE BURGER LOVER A selection of burgers prepared by our own kitchen and accompanied by a portion of French fried potatoes.
B6	HAMBURGER	100
B7	CHEESEBURGER (with Cheddar cheese slices)	100
B8	Chili BURGER (our own spicy Thai style burger)	100
FROM THE SALAD BAR Served western style
B9	TUNA SALAD (Seasoned with Mayonnaise or Onion)	120
B10	CHEF'S SALAD (Green Salad garnished with Cheese, Ham, Chicken or Tongue and Egg	110
APPETIZERS
B11	PRAWN COCKTAIL A Cocktail of Fresh Prawn in a Classic Salad dressing served in a Wine Glass	110
FROM THE SOUP KETTLE (SEE OUR THAI SOUP "TOM YUMS" FOR A SPICY SOUP)
B12	FRENCH ONION SOUP	70
B13	CLEAR CHICKEN BROTH WITH VEGETABLES	80
B14	CREAM OF CHICKEN SOUP	80
FROM THE SPAGHETTI CORNER (SEE THAI-STYLE SPAGHETTI FOR A "SPICY" VERSION )
B15	SPAGHETTI BOLOGNAISE (with Meat Sauce)	130
B16	SPAGHETTI NEAPOLITAN (with a Home Made Tomato Sauce)	120
B17	SPAGHETTI MARINERA (with Squid, Crabmeat & Shrimp in Tomato Puree)	160
MAIN COURSE DISHES
B18	Deep-Fried CHICKEN BREAST (Served with French Fried Potatoes)	190
B19	Deep-Fried PORK FILLET (Served with French Fried Potatoes)	190
B20	GRILLED CHICKEN BREAST (Served with a Cream Peppercorn Sauce and accompanied by a Portion of French Fried Potatoes)	200
B21	MINCED BEEF,MASHED POTATOES AND VEGETBLES	80
DESSERTS
B22	A SMALL PLATTER OF FRESH SEASONAL FRUIT	60
B23	LARGE PLATTER OF FRESH SEASONAL FRUIT (Suitable for 4 or more people)	90
B24	PINEAPPLE PANCAKE (A Hot Pancake Stuffed with Pineapple Chunks, Served with Honey & Lemon)	80
B25	CREPE SUZETTE French Style Pancake Filled with Vanilla Ice Cream and Chocolate Sauce	130
ICE CREAM
B26	ICE CREAM - 2 SCOOPS OF THE FLAVOR OF YOUR CHOICE Strawberry, Chocolate, Vanilla or Coconut	50
B27	STRAWBERRY SUNDAE Vanilla Ice Cream with Strawberry Sauce	60
B28	CHOCOLATE SUNDAE Vanilla Ice Cream with Chocolate Sauce	60
B29	DOUBLE STRAWBERRY SUNDAE Strawberry Ice Cream with Strawberry Sauce	60
B30	DOUBLE CHOCOLATE SUNDAE Chocolate Ice Cream with Chocolate Sauce	60
B31	FRUIT COCKTAIL SUNDAE Vanilla Ice Cream decorated with Seasonal Fruit	60
B32	BUTTERSCOTCH DELIGHT Vanilla Ice Cream with Butterscotch Sauce	60
B33	2 SCOOPS OR ORANGE OR LEMON SHERBET	50
THAI FOOD MENU
NORTHERN THAI DELICACIES
C1	HORS D'OEUVRES MUANG A Platter of Garnished Regional Hors d'Oeuvres	180
C2	NAM PHRIK NUM Young Green Chili, Vegetable and Egg Dip	90
C3	NAM PHRIK ONG Spicy Ground Pork & Chili Dip Served with Fresh Vegetables and Dried Pork Rin	90
C4	KAENG HANG LEY Northern Pork Curry Spiced with Ginger, Northern Chili Paste and Peanut	90
C5	SAI OUA Slices of Spicy Northern Thai Pork Sausage	100
THAI DISHES APPETIZERS & SNACKS
C6	NUA DAT DEOW Similar to African "Biltong" or American "Jerky" Strips of Beef Fillet; Seasoned, Sun-Dried, then Lightly Fried	100
C7	MET MA-MUANG THAUT Roasted Cashew Nuts, Served Warm	90
C8	PO PIA THAUT Crispy Vegetable Spring Rolls with Sweet Marmalade Sauce	90
C9	KUNG CHOOP PENG THAUT Deep-Fried Individual Prawns in a Light Golden Batter	120
C10	PLAA MUEK CHOOP PENG THAUT Deep-Fried Pieces of Squid in a Light Golden Batter	110
C11	PHAK RUAM CHOOP PENG THAUT Deep-Fried Vegetables in a Light Golden Batter	80
SPICY THAI SALADS
C12	LARB ISSARN (KAI,NUA/MOO) Traditional Northern Minced Chicken Salad Spiced with Lemon Juice, Shallots, Thai Coriander, Spring Onions and various types of Chili.	90
C13	YUM KUNG Prawn Salad, Thai Style, Mixed with Hot Chili, Onions, Onion Leaves, Chinese Coriander, Lemon Juice, Fish Sauce and Sugar	100
C14	YUM MOO YOR Slices of Chiang Mai Sausage Spiced with Lemon Juice, Shallots, Spring Onion, Thai Coriander, Red & Green Chili	80
C15	YUM NUA Thai style Spicy Roasted Beef Salad with Lemon Juice, Spring Onion, Thai Coriander, Red & Green Chili	80
C16	YUM PLA MUEK Thai style Spicy Squid Salad with Hot Chili, Onions, Onion Leaves, Chinese Coriander, Lemon Juice, Fish Sauce and Sugar.	100
C17	YUM WUN SEN Thai Glass Noodle Salad, Spiced with Hot Chili, Onion Leaves, Chinese Coriander, Lemon Juice, Fish Sauce, Onions and Sugar	90
C18	YUM PLA DUK FOO Shredded Kok River Catfish in a light Batter Spiced With Hot Chili, Onion, Onion leaves. Chinese Coriander, Lemon Juice, Fish Sauce & Sugar	90
C19	YUM KAI OK FOO Chicken in a Light Batter Spiced with Hot Chili, Onions, Onions Leaves. Chinese Coriander, Lemon Juice, Fish Sauce & Sugar	120
STEAMED & BAKED DISHES
C20	HOR MOK TA-LEY A Mixture of Prawn, Squid, Fish & Crabmeat Steamed in Cabbage with "5" Spice Sauce and Coconut Milk then presented in a tinfoil Wrapping	120
C21	KAENG SOM PLAA CHON PAE SA Serpent Fish, Fried then Steamed, Served with Mixed Vegetables in a Red Curry Sauce	280
C22	KUNG OB WUN SEN Tiger Prawn Baked then Served wth Chinese Vermicelli	130
C23	SEE KRONG MOO OB LAO DAENG Roasted Pork Sparerib with Red Sauce	120
C24	SEE KRONG MOO OB NAM PUENG Roasted Pork Sparerib with Honey Sauce	120
THAI SOUPS
C25	TOM KHA KAI Chicken Pieces in Coconut Milk Soup Spiced With Galangal, Tomato, Onion & Chili	90/160
C26	TOM KHA TA-LEY Prawns, Crabmeat, Mussels & Fish Spiced with Coriander and Shallots, served in a Coconut Milk Sauce	100/180
C27	TOM YUM KAI A Traditional Chicken Soup Spiced with Lemon Grass, Lime Leaves, Onions, Coriander and Red Chili	90/160
C28	TOM YUM KUNG A Traditional Prawn Soup Spiced with Lemon Grass, Lime Leaves, Onions, Coriander & Red Chili	100/180
C29	TOM YUM PLAA MUEK A Traditional Squid Soup Spiced with Lemon Grass, Lime Leaves, Onions, Coriander and Red Chili	100/180
C30	TOM YUM RUAM MIT TA-LEY A Traditional Mixed Seafood Soup Spiced with Lemon Grass, Lime Leaves, Coriander and Red Chili	100/180
C31	TOM YUM PLAA CHON A Traditional Mixed Seafood Soup Spiced with Lemon Grass, Lime Leaves, Coriander and Red Chili	90/160
C32	TOM JUED TAO HII MOO SUB Minced pork and beancurd in a savoury stock.	80/120
C33	TOM JUED KIEM CHAI MOO SUB Minced pork soup with Chinese mustard pickle.	80/120
C34	TOM JUED SA-LAI TA -LEY MOO SUB Minced pork and seaweed soup.	90/130
CURRIES
C35	KAENG PED KAI THAI STYLE RED CHICKEN CURRY Thai Style Chicken Curry in a Red Chili and Coconut Milk Relish	90
C36	KAENG KIEW WAN KAI THAI STYLE GREEN CHILLI CURRY Traditional Thai Style Chicken curry in a Green Chili Relish	90
C37	KAENG KARI KAI THAI - INDIAN CHICKEN CURRY Chicken and Potatoes Mixed in a Traditional Indian Style Curry Sauce	90
C38	PA NAENG NUA THAI RED BEEF CURRY Beef, Served in a Relish of Coconut Milk and Red Chili	100
C39	KAENG KIEW WAN NUA THAI GREEN BEEF CURRY Small Pieces of Beef and Local Vegetables Served in Coconut Milk enhanced by a Green Chili Relish	90
C40	KAENG SOM KUNG PAK RUAM Sweet and Sour Chili Curry with Mixed Vegetables and Prawns	100/160
C41	KAENG SOM PLAA CHON PAK RUAM Sweet and Sour Chili Curry with Mixed Vegetables and Fish	90/130
C42	PA NAENG MOO Medallions of Pork in Curry Sauce Lightly Fried with A Red Chili Relish	100
C43	KAENG PED NUA Thai Style Beef Curry with Vegetable in a Coconut Milk Sauce enhanced by Red Chili Relish	90
STIR-FRIED DISHES
C44	KAI PHAD KHING HED HOO NOO Fried Chicken with Young Ginger and Chinese Chinese Mushrooms	100
C45	KAI PHAD PHED Stir-Fried Medallions of Chicken Served in a Traditional "5-Spice Sauce"	90
C46	KAI PHAD MET MA-MUANG Stir-Fried Medallions of Chicken Served with Cashew nuts, Onions Segments & Dried Chili	100
C47	KA-NA PHAD NAM MAN HOY Stir-Fried Vegetables, Carrots, Tomatoes, Spring Onions & Thai Broccoli	65
C48	PHAD PAK RUAM StIR-Fried Mixed Vegetables, Carrots, Tomatoes, Spring Onions & Thai Broccoli.	65
C49	NUA PHAD NAM MAN HOY Stir-Fried Medallions of Beef with Mushroom & Onions in Oyster Sauce	90
C50	MOO PHAD PHED Stir-Fried Medallions of Pork Served in a Traditional "5- Spice Sauce"	90
C51	MOO PHAD PRIEW WAAN Stir-Fried Medallions of Pork in a Sweet & Sour Sauce with Segments of Tomato & Onion	90
C52	PLAA PHAD PREOW WAAN Stir-Fried Medallions of Fish in a Sweet & Sour Sauce with Segments of Tomato & Onion	100
C53	MOO PHAD PHRIK YAUK Stir-Fried Medallions of Pork Spiced with Pieces of Bell Pepper	90
C54	PHAD KA PAOW MOO, NUA RUE KAI Stir-Fried Minced Pork, Beef or Chicken with Chili Basil & Garlic	90
C55	KA-NA MOO KRON Stir-Fried Pieces of Pork Crackling with Chinese Kale	90
C56	PLAA CHON PHAD KUEN CHAI Lightly Fried Serpent Served with Celery	100
C57	KUNG PHAD HED SOD Stir-Fried Prawns with Mushrooms in a Light Oyster Sauce	120
C58	KUNG PHAD NAM PHIRK PAO Stir-Fried Prawns with Mushrooms in a Traditional Thai Chili Sauce	120
DEEP-FRIED DISHES
C59	MOO THAUT KRA TIEM PHRIK THAI Deep-Fried Medallions of Pork Fillet with Pepper and Garlic	90
C60	SEE KRONG MOO THAUT KRA TIEM PHRIK THAI Deep-Fried Pork Sparerib Spiced with Pepper and Garlic	90
C61	KUNG THAUT KRA TIEM PHRIK THAI Deep-Fried Prawn Spiced with Pepper and Garlic	120
C62	PLAA MUEK THAUT KRA TIEM PHRIK THAI Deep-Fried Pieces of Squid Spiced with Pepper and Garlic	100
RICE
C63	KHAO SUEY / PLAIN STEAMED RICE Served as a Single Portion or in a Rice Bowl, allowing you as many portions as you wish.	12/50
C64	KHAO NIEW / STICKY RICE	12
C65	KHAO PHAD MOO / KAI RUE NAU (Large) Fried Rice with Pork, Chicken or Beef	270
C66	KHAO PHAD KUNG RUE POO (Large) Fried Rice with Prawn or Crabmeat.	300