New: Thai restaurant "Chang Thai " getting great reviews

[Blueskies]

Now open:  you will  enjoy the delicious offerings of this new a la carte restaurant in the Riviera Maya. Chang Thai will replace the former Mare Nostrum in the near future.

Here is what you can look forward to:

Chang Thai Menu

Salad Bar (Nuoc Cham and Nuoc Cham available as vegan dressings)

• Thai Fish Ceviche: Mahi Mahi, shallots, pineapple, cucumber, jicama and chili. GF HOT1
• Shredded chicken salad and cole: poached chicken, cabbage, carrot, red onion, coriander, mint and fried shallots. GF
• Vietnamese rolls soft vegetables: mango, lettuce, jicama, cucumber, carrot, rice noodles, mint and coriander wrapped in rice paper, served with peanut sauce. GF
• Soft Vietnamese surimi rolls: surimi, lettuce, jicama, cucumber, carrot, rice noodles, mint and coriander wrapped in rice paper, served with peanut sauce. GF
• Season salad: green or jackfruit handle (depending on season), red onion, cilantro, chile, basil, garlic, rice vinegar, shrimp powder, roasted peanuts and fried shallots. GF HOT2
• Cucumber salad: cucumber, shallots, chili and ginger. V GF HOT2 Yum Talay: shrimp, squid, scallops, mint, shallots, chili, lime juice, fish sauce, coriander, chili oil and sesame and basil. GF HOT2
• Cucumber salad green papaya: green papaya, cucumber, carrot, garlic, coriander, cabbage, mint and fried shallots. GF

 

Starters (with an option of a Satay and one wing for PAX or bowl of Bisque)

• Satay Moo: Pork skewers marinated with curry, served with peanut sauce. GF
• Sweet chicken wings: served with sweet chili sauce. GF
• Carrot and coconut bisque: carrot, coconut milk, ginger and scallions. V GF

 

Soups (All supplements are served with herbs, onion, bean sprouts, lemon and sauces)

• Bun Bo Hue Imperial Soup: beef, pork, shrimp dumplings and rice noodles.
• Chicken soup with noodles: bok choy, rice noodles with sesame oil and chile. GF
• Pho mushroom: aromatic background mushroom, shiitakes and rice noodles. V GF

 

Main courses (All include jasmine rice)

• Yellow chicken curry: coconut milk, eggplant, potato, red pepper and aromatic herbs GF HOT1
• Green curry with shrimp: coconut milk, eggplant, potato, red pepper, green pepper and aromatic herbs GF HOT1
• Red curry with tofu: coconut milk, fried tofu, eggplant, potato, red pepper and aromatic herbs. V GF HOT1
• Pad Thai Shrimp: garlic, egg, rice noodles, tamarind sauce, scallions, bean germ, cilantro and peanuts. GF HOT2
• Shaking beef: beef fillet served on a bed watercress and arugula with cherry tomatoes and red onion.
• Isan roast chicken: chicken leg and thigh marinated with coriander and lemongrass, served with salad cellophane noodles and lemongrass. GF Roasted pork ribs Aram marinated in aromatic citrus and habanero BBQ, served with cucumber relish. GF HOT2
• Pineapple fried to rice: cashews, curry, spices, raisins white grape and chives. V GF

 

Desserts

• Coconut rice with mango (in season) with shredded coconut and sesame seeds. V GF
• Bananas in coconut milk: with tapioca and spices. V GF
• Coconut Creme Brulee
• Avocado Smoothie

[Anne]

Awesome. Gracias Brenda!

[Boatchick]

YUM interesting…

 

[Anne]

Opened  Monday 26th

[Anne]

[Anne]

Thanks to Pat for these

[Anne]

Brenda & Duane enjoyed it. “A few pics from the new Chang Thai Restaurant…the food was spectacular, so full of flavor and the service was amazing(Antonio and Lorenzo took such good care of us!)….Duane Gordon and I think it might be the best a la carte now!”

[Anne]

 

[Author]

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