At Seafood & Thai House, we bring the bold, vibrant flavors of Thailand to your table—fresh from the sea and full of heart. Our menu is a celebration of Thai culinary tradition, crafted with premium seafood, aromatic herbs, and authentic spices.
Whether you're craving a spicy Tom Yum soup, a rich green curry, or a perfectly grilled fish with Thai herbs, we serve each dish with care, flavor, and warmth. Dine with us and experience a taste of Thailand—right here, close to home.
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Fresh shrimp, Tempura batter mix, Ice-cold water, Salt.
Fresh squid, Tempura batter mix, Ice-cold water, Salt, Oil for deep frying.
Fresh Crab, Tempura batter mix, Ice-cold water, Egg, Salt, Oil for deep frying.
Fresh shrimp, Squid rings or strips, White fish fillets, Scallops or crab meat, Tempura batter mix, Ice-cold water, Egg, Salt, Oil for deep frying.
Fresh crab meat, Creamy cheese, Butter and garlic, Onions and spring onions, Fresh cream or béchamel sauce, Mild spices (black pepper, white pepper), Fresh herbs.
Thin rice paper or wheat-based spring roll wrappers, Fresh vegetables: shredded cabbage, carrots, bean sprouts, bell peppers, Oil for frying.
Chicken pieces (drumsticks, wings, or boneless cuts), Marinade: garlic, ginger, soy sauce, fish sauce, black pepper, Oil for deep frying.
Fresh potatoes (cut into classic fries or wedges), Oil for frying (vegetable, canola, or sunflower), Salt and optional seasoning (black pepper, paprika, or Thai chili powder).
Fresh salmon fillet, Fresh lemon slices and juice, Ginger and garlic (thinly sliced), Fresh herbs (cilantro, dill, or Thai basil), Light soy sauce or fish sauce, A touch of sesame oil, Salt and pepper.
Fresh salmon fillets (cut into bite-sized pieces), Chuchee curry paste, Coconut milk, Garlic, shallots, and fresh chili, Kaffir lime leaves and Thai basil, Fish sauce and palm sugar (to balance flavors), Oil for frying.
Fresh shrimp (peeled and deveined), Thai chili paste (prik kleua) — a savory, slightly salty chili paste with shrimp paste and garlic, Garlic and fresh red chilies, Onion and bell peppers, Fish sauce, soy sauce, and a touch of sugar for balance, Fresh basil or kaffir lime leaves for aroma, Cooking oil.
Fresh shrimp (peeled and deveined, tails on), Light batter or seasoned flour (for crispy frying), Tamarind paste (for the sauce), Palm sugar or brown sugar, Garlic and shallots (finely chopped), Dried chili flakes (optional, for a mild kick), Fresh cilantro or spring onions (for garnish), Cooking oil (for deep or shallow frying).
Fresh shrimp (peeled and deveined), Roasted cashew nuts, Garlic and dried red chilies, Onion, bell peppers, and spring onions, Light soy sauce, oyster sauce, and a touch of fish sauce, Palm sugar or brown sugar (for balance), Cooking oil (for stir-frying or light frying of shrimp).
Fresh shrimp (peeled and deveined), Lightly seasoned flour or batter (for crisp frying), Thai-style chili sauce (sweet, spicy, and tangy), Garlic and shallots, Dried or fresh red chilies (for extra heat, optional), Fish sauce, sugar, and lime juice (to balance the flavors), Spring onions or cilantro (for garnish), Cooking oil.
mixed vegetables, garlic cloves, minced, onion, sliced, Salt, to taste.
A classic Thai street food dish featuring spicy stir-fried minced meat (often pork, chicken, or beef) with garlic, chili, and fragrant holy basil. Served over hot jasmine rice and topped with a crispy-edged fried egg (kai dao), the runny yolk adds richness to the bold, savory flavors of the stir-fry. It’s a perfect balance of spicy, salty, and aromatic
