Menu : HAY MARKET

This is the most popular a la carte item. It is a masterpiece that is rolled with plenty of vegetables and Seafood.

Perfect as an appetizer with beer or white wine, these chewy and fragrant sweet potato fries from Baimacluu

The combination of soft and sweet scallops, spicy sauce, and crispy fried garlic is a flavor you won't find anywhere else.

Popiah means spring rolls in Thai, and sawan means heaven. Deep-fried shrimp surimi is a favorite of Thai people.

Indonesian natural healthy ingredients. Tempeh, which is made by fermenting boiled soybeans with tempeh bacteria, is the perfect ingredient for creating beautiful skin.

Thai-style omelets made in a wok heated to high temperatures will exceed expectations for first-time eaters.The aroma created by the fish sauce will make you feel like you've never experienced it before.

This pancake is made with equal amounts of cheese and flour, and is like Garrettes with a crispy exterior and chewy interior. Enjoy with red wine.

When it comes to gizzard, it is standard to Grilled skewer skewers, but this appetizer is seasoned well with chicken broth, simmered until tender, and tossed with green onions to create a rich aroma of sesame.

Somtam is a very important dish for Thai people. It is an everyday food that is useful for beauty and health, and has a different taste depending on each household and region.

classic to Thai Cuisine! This is a taste unique to Thailand.

The key to making delicious food is the freshness of the ingredients. The rest is layering of herbs based on experience.

It seems like a very simple dish, but the ingredients are heated to bring out their crunch and texture, and the garlic is stir-fried to make garlic oil, leaving just a little oil in a large wok. Then, add the carefully prepared soup while seasoning with salt, add potato starch to thicken it, add the scent of sesame oil, and sprinkle old sake on the seared hot pot skin to give it depth. The simpler the dish, the more profound it is.

This is Creative Cuisine that combines Thai and Japanese ingredients, and it is Haymarket's signature dish that has remained extremely popular for over a decade since the store opened.

It is a dish that takes advantage of the aroma of bag mushrooms, which are popular in Asia and has the image of garlic mushrooms, and other mushrooms from time to time. The crispy fried garlic topping is also the best.

Big shrimp and perfect taste. Many orders from repeat customers.

Quickly fried to bring out the plump texture, the combination of aromatic Thai soy sauce, Oyster oil, and fried garlic is the best!

This is a must-have menu for those who love Thai Cuisine sauce has a perfect texture that solidifies in the residual heat.

I tried using Oyster to make a dish made with clams.It creates a sauce with more depth and richness.Pair it with white wine.

Padbaigapao is shortened to pakapao. In Japan, it has become standard to call this dish Gapao, but we call it Pakapao in Thai style. Gapao and pakapao are the same. While many restaurants cook with chicken, I have been cooking with beef because I can't forget the taste of the appetizers I made with beef scraps during my training days.

This dish from Singapore Raffles Hotel is famous all over the world. Khao Man Gai in Thailand and Nasia Yam in Malaysia. Each dish has a different name and sauce, but it is a dish that is loved in every country in Southeast Asia.

In Indonesia, Malaysia, and Singapore, fried rice is called nasi goreng. Our Nasi Goreng tastes like Surabaya in Java, Indonesia. This is a delicious dish that has remained popular ever since the restaurant opened.

To finish the crab fried rice, add roughly chopped lettuce and shake the wok 3-4 more times and it's done. The lettuce reduces the greasy taste and turns the fried rice into a light dish.

Noodle yakisoba made from Thai rice called Kwai Teo. Kuiteo is further categorized by the thickness, width, and thickness of the noodles, and the one we use at our restaurant is medium-width and thick Senrek. Accented with dried shrimp and crushed cashew nuts.

Salty Yakisoba (stir-fried noodles) is the mainstream in Taiwan and the Fujian province of China. Colorful and light. Yakisoba is made with the flavors of each ingredient.

Although it is a Malaysian and Singaporean dish, it is so popular that laksa-flavored potato chips are even sold in Australia. Laksa, like Japanese Ramen, varies from region to region, and there are so many different types that you could write a book on just laksa. Our laksa is a reproduction of laksa from Sydney, Australia, not from Southeast Asia. Those who have been stationed there for a long time or on working holidays are very pleased with the nostalgic taste that brings back memories of those days.

It uses plenty of sesame paste for a rich finish. It has a distinctive sour taste, which goes well with spicy soups such as tom yum goong and sang la tang.

This is a famous dish from Penang Island, Malaysia. This is a soup where the flavor of the shrimp comes straight to the fore, made with the shrimp head. Because it is rare and cannot be mass-produced, it is only sold at night. I've often seen Restaurants in Malaysia store up a week's worth of shrimp heads and sell them only on Mondays or on specific days of the week. This is the opening of a store where there was a line only on Mondays.

It's a Thai-Vietnamese fusion dish inspired by chicken laksa, but it goes really well with green curry and pho. I would have liked to have tried the thinner udon noodles as well.

The most important thing to make delicious pho is how to rehydrate it. If you do this properly, you will have a chewy and smooth pho. Serve with a squeeze of lime and fresh herbs.

This is the end for Asians.