Hong's Thai Takeaway

Minimum for two people. Starter: chicken satay, spring roll, chicken on toast, fish cake. Main: Thai green curry with chicken, pad gra pao with beef, mixed vegetable stir. Rice: steamed jasmine rice.

Minimum of two people. Starter: duck spring rolls, chicken satay, chicken on toast, crispy wanton. Main: Thai red curry with chicken, pad khing pork, sweet & sour with prawn. Rice: steamed jasmine rice.

Good to have while your food is being cooked.

Mince chicken with coriander, garlic, put on toast and sesame seed with chilli sauce.

Succulent marinated chicken on skewers. Served with peanut sauce.

Deep fried prawn in batter with sweet chilli sauce.

Spices and red curry give a slightly hot flavour to this popular delicacy.

Crispy spring rolls filled with shredded mixed vegetable.

Steamed dumpling served with light soy and rice vinegar dip.

Slices of red pepper, onion, broccoli, fine bean and mushroom.

An alternative treat from the usual spring rolls. Shredded rich duck, shredded carrot with spring roll pastry.

Minced pork wrapped in a crispy wanton crepe with sweet chilli sauce.

Grilled marinated spare ribs topped with barbecue sauce.

Deep fried king prawn wrapped in pastry served with sweet chilli sauce.

Deep fried chicken wing served with sweet chilli sauce.

A massively popular, lightly floured coated squid deep-fried until it fluffs up. The moreish flavour comes from a scattering of salt, ground black pepper, spring onion and sliced chilli.

Chicken on toast, prawn tempura, duck spring roll and crispy wanton.

With bamboo shoots and fine beans flavoured with chillies, sweet basil and coconut milk. Little spicy.

With bamboo shoots and fine beans flavoured with sweet basil and coconut milk. Medium spicy.

Authentic ground peanut curry with potatoes and onions, flavoured with tamarind juice.

Paneang is another form of red curry. The difference is that it's thicker with coconut milk. Also paneang has stronger fragrance from finely sliced lime leaves. Medium spicy.

Thai yellow curry with potatoes, onion, mixed peppers, tomatoes and coconut milk.

A savoury combination of shredded ginger, spring onion, mixed pepper and mushroom.

Stir fried with onion, green, red peppers, bamboo shoot and fine beans, Thai sweet basil and fresh red chilli. Very spicy.

Stir fried mixed peppers, onion, spring onion, carrots and cashew nuts.

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

Stir fried pineapples, tomatoes, cucumber and mixed peppers in sweet and sour sauce.

Stir fried onions, peppers, mushrooms, broccoli, carrots and spring onions in oyster sauce.

A sweet and sour tamarind sauce makes a perfect complement to rich duck, served on griddle hot plate.

Slices of juicy duck breast in famous Thai curry. Mixed peppers and pineapple softens the spiciness of the red curry. Medium spicy.

A crispy sea bass fillet with a savoury combination of shredded ginger, spring onion, mixed peppers and mushroom.

Crispy sea bass fillet stir fried with onion, green and red peppers, Bamboo shoots, fine beans, Thai sweet basil and fresh red chilli. Very spicy.

Steamed sea bass with stir fried onions, peppers, mushrooms, broccoli, carrots and spring onions in oyster sauce.

Thai noodles with bean sprouts served with spring onions.