Ken in Victoria Dock Menu

 Appetisers

• Nakhon Thai Platter (Per Person) (Hot) (N) £8.75
  • (One piece of each) A delicious 6 combinations of chicken and beef satay, tod mun pla, Thai dumpling, poh pia pak and Thai prawn toast.
• Satay Gai (N) £6.75
  • Tender chicken breast, chargrilled and served with peanut sauce.
• Tod Mun Pla (Hot) £6.75
  • Thai spicy deep-fried fish cakes served with cucumber relish.
• Hoy Shell Yang (Medium Hot) £9.95
  • Grilled scallop served with red chilli and lime sauce.
• Poh Pia Pak (V) £6.50
  • Crispy spring rolls generously packed with a vegetable filling, served with sweet chilli sauce.
• Thai Dumpling £6.50
  • Steamed dumplings, prawn & minced chicken topped with crispy garlic, served with soy sauce.
• Hed Manaow (Medium Hot) £6.50
  • Deep fried mushrooms, topped with tangy lime garlic chilli sauce.
• Prawns Sakuna £7.25
  • Simply the best crispy deep fried prawns in breadcrumbs and served with sweet chilli sauce.
• Nakhon Thai Prawn Toast £6.25
  • Deep fried marinated prawns on sesame bread served with sweet chilli sauce.
• Bhoo-Nim-Tod £9.75
  • Crispy Thai soft-shell crab served in wasabi mayonnaise sauce.
• Mun Tod £5.95
  • Deep fried mashed potato cakes with Thai herbs and spices.
• Peek Gai Tod £6.95
  • Deep fried crispy chicken wings marinated in Thai herbs and served with sweet chilli sauce.
• Satay Nuea (N) £8.95
  • Marinated sirloin beef, chargrilled and served with peanut sauce.
• Pla Muek Tod £8.95
  • Deep fried calamari, lightly coated in special home made spice, served with ginger and coriander sauce.
• 1/4 Crispy Aromatic Duck with Pancakes £11.50
  • Served with hoisin sauce, spring onion, cucumber slices and pancakes.
• Half Crispy Aromatic Duck with Pancake £19.50
  • Served with pancakes spring onions, cucumber and hoisin sauce.
• Whole Crispy Aromatic Duck with Pancake £32.00
  • Served with pancakes spring onions, cucumber and hoisin sauce.

 Soup

• Tom-Yum-Goong (Medium Hot) £7.75
  • Classic and flavourful but spicy hot and sour soup with prawns, tomato, mushrooms and lemongrass.
• Tom-Kha-Gai (Hot) £6.50
  • A delightful chicken, tomato and mushroom soup, rich with coconut milk and fragrant with elusive flavour of galangal.
• Tom-Yum-Jay (Medium Hot) (V) £6.30
  • A vegetarian version of tom yum soup with baby corn, carrot, mange tout, tomato and mushrooms.
• Tom-Kha-Jay (Hot) (V) £6.30
  • A creamy coconut soup with tofu, tomato and mushrooms.
• Tom-Kha-Talay (Hot) £8.95
  • A melange of prawn, scallops, squid and mussels in a light broth of coconut, mushroom, tomato and galangal.

 Meat and Poultry

• Gai Pad Prik Gratiam £9.75
  • Chicken marinated in garlic and pepper wok-fried in fresh peppercorn, onion, spring onion and red pepper.
• Gai-Graprao (Medium Hot) £9.75
  • Sliced chicken or beef, stir fried in fresh fried basil leaves, chilli, onion, fine bean, red pepper and mushroom.
• Himmaparn £9.75
  • Stir-fried chicken with cashew nuts, onion, spring onion, babycorn, mushroom, pepper and dried chillies.
• Siam Sweet and Sour Chicken £9.50
  • Sweet and sour Thai-style stir-fried chicken with onion, cucumber, tomato, red pepper, spring onion and pineapple.
• Nuea Phad Prik (Medium Hot) £9.75
  • Wok-fried slice of beef cooked with sweet basil, onion, babycorn, aubergine and Thai herbs.
• Nuea Num-Mun Hoy £9.75
  • Succulent slices of sirloin beef with asparagus and baby corn in aromatic oyster sauce.
• Ped Kheemao (Medium Hot) £10.75
  • "Kheemao" meaning "drunken", it's popular sliced roast duck dish in Thailand with long beans, aubergine and baby corn in a fresh herb chilli sauce.
• Ped Phad Khing £10.75
  • Tender slices of roasted duck or chicke sauteed with aromatic cep mushrooms, ginger, red pepper, pineapple and spring onion.
• Lamb and Herbs (Medium Hot) £10.25
  • Stir-fried lamb with a spicy coconut sauce with Thai herbs, fine bean, baby corn, red pepper and egg plant.
• Larb E-Sarn (Very Hot) £9.75
  • A famous dish of north-east of Thailand for its chicken salad tossed with plentiful herb. Very spicy.
• Suea Rong Hai (Medium) (Hot) £16.75
  • Please request how you would like your meat cooked. "Weeping tiger", tender chargrilled sirloin beef served with chilli and herbs sauce.

 Fish & Shellfish

• Talay Flambre £14.50
  • Fried mixed seafood (prawn, mussel, squid, scallop) and herbs in a spicy sauce with red pepper, baby corn and asparagus.
• Crispy Garlic King Prawns £12.75
  • Topped with crispy garlic and pepper in oyster sauce.
• Steamed Sea-Bass £19.50
  • Steamed sea-bass fillet with ginger and spring onion, poku mushroom and red pepper in Thai light soy sauce, served on a bed of vegetables. (May contain traces of small fish bones).
• Samui Seafood £14.75
  • A melange of seafood (prawn, mussel, squid, scallop) stir-fried with fresh green peppercorn onion, red pepper, baby corn spring onion and garlic.
• Phuket Scallops (Medium Hot) £13.75
  • Stir-fried king scallops with spring onion, red pepper, asparagus, celery and Thai basil leaf in a prawn chilli paste.
• Homok Talay (Hot) £13.75
  • Steamed mixed seafood (prawn, mussel, squid, scallop) with red chilli, basil and red curry paste.
• Chu-Chi Goong (Hot) £13.50
  • A red dry curry sauce dish of king prawns and a hint of spices.
• Asparagus Goong £10.95
  • Asparagus with tiger prawns with long red chilli and stir-fried in oyster sauce.
• Pla Rad Prik (Hot) £18.95
  • Crispy deep fried fish cooked in sweet chilli Thai spice and herbs. (Contains fish bones).
• Graprao Talay £14.75
  • Stir-fried mixed seafood (prawn, mussel, squid, scallop) in fresh basil leaves, fine bean, mushroom, red pepper and chilli.
• Pla Nueng Manow (Medium Hot) £19.95
  • Poached sea bass fillet in a tangy lime and chilli broth. (May contain traces of small fish bones).

 Curries

• Kiew-Wan Gai (Medium Hot) £10.25
  • The most classic dish of Thailand. Chicken green curry based on coconut cream fried with a paste, spices and mix vegetable, eggplant and bamboo shoot.
• Kiew-Wan Nuea (Medium Hot) £10.50
  • The most classic dish of Thailand. Beef green curry based on coconut cream fried with a paste, spices and mixed vegetable, eggplant and bamboo shoot.
• Kiew-Wan Goong (Medium Hot) £13.50
  • The most classic dish of Thailand. Prawn curry based on coconut cream fried with a paste, spices and mix vegetable, eggplant and bamboo shoot.
• Panaeng Nuea (Hot) £10.95
  • Stir-fried beef in a creamy red coconut curry with red pepper and chilli on a bed of fresh basil.
• Panaeng Guy (Hot) £10.50
  • Stir-fried chicken in a creamy red coconut curry with red pepper and chilli on a bed of fresh basil.
• Gaeng Ped Yang (Hot) £10.50
  • Tender roast duck cooked in a unique combination of tangy pineapple, tomato, red pepper, chilli, bamboo shoot and grape with rich coconut sauce.
• Gaeng Massamun Lamb (N) £10.50
  • A southern Thailand specialty of slowly braised lamb in a mild spicy potato curry and onion.
• Massamun Gai (N) £10.50
  • A southern Thailand specialty of slowly braised chicken in a mild spicy potato curry and onion.
• Gaeng Kari Goong (Hot) £13.50
  • Yellow coconut curry with king prawns, potato, red pepper, celery and onions.
• Gaeng Pa Gai (Jungle Curry) (Very Hot) £10.50
  • Traditional Thai chicken flavourful with hot spices, mixed vegetable, bamboo shoot and chillies.

 Salad

• Som Tum (Medium Hot) (N) £10.50
  • Classic papaya salad with cherry tomatoes tossed in lime and fish sauce.
• Yam-Woonsen (Medium Hot) £9.50
  • A clear glass noodle salad with chicken and prawns tossed in a lemon and fish sauce dressing.
• Yam-Nuea (Medium Hot) £13.50
  • Pan-grilled tender strips of sirloin steak tossed in piquant chillies and lime dressing.

 Vegetarian Dishes

• Pak-Boong (Hot) (V) £7.95
  • Well-known as Thai morning glory vegetable tossed in yellow bean and chilli.
• Nor-Mai-Farang (V) £7.95
  • Sauteed asparagus in light soy and oyster sauce.
• Pad Ruam Mit (V) £6.75
  • An array of seasonal vegetables lightly tossed in soy sauce.
• Chu Chi Tofu (Hot) (V) £6.75
  • A red dry curry sauce dish of crispy tofu with a hint of spice.
• Penaeng Makhur (Hot) (V) £7.50
  • Deep fried aubergine cooked in cream penaeng coconut sauce.
• Gaeng Ga Pak (Jungle Curry) (Extra Hot) (V) £7.95
  • Traditional Thai vegetable curry flavourful with hot spices and chillies.
• Monk's Delight (Medium Hot) (V) £8.95
  • Traditional Thai Vegetarian green curry with basil and eggplant.

 Rice & Noodle

• Pad Thai Goong (N) £8.50
  • Thai-style noodles with prawn.
• Pad Thai Gai (N) £7.50
  • Thai-style noodles with chicken.
• Pad Thai Jay (N)(V) £7.50
  • Thai-style noodles with tofu and cashew nuts.
• Pad See-Iew Gai £7.50
  • Stir-fried thin noodles in soya sauce with chicken and vegetables.
• Nakhon Thai House Rice £7.50
  • Special fried rice with prawn.
• Egg Fried Rice £3.90
  • Stir-fried with finely chopped vegetables.
• Steamed Fragrant Rice £2.95
• Coconut Rice (N) £3.75
  • Fragrant jasmine rice cooked with coconut milk.
• Plain Noodles £6.20
  • Yellow stir-fried thin noodle with beansprout and spring onion.
• Pineapple Rice £6.95
  • Special fried rice with pineapple, onion, carrot, egg, curry powder, cumin, coriander and garlic.
• Garlic Rice (N) £6.50
  • Special fried rice with fresh garlic, onion, egg, cashew nuts and curry powder.

 White Wine

• Chenin Blanc & Colombard, Monsoon Valley (Thailand) £17.90
  • Citrus with nuance of mango. Fine crisp palate with zesty lemon. An elegant soft wine with vibrancy and finesse.
• Marques Calado Macabeo, Spain £18.90
  • Fresh, floral aromas reminiscent of aromatic herbs such as anise and fennel, the smooth and velvety palate is fruit driven with citrus and banana flavours.
• Vina Carrasco Sauvignon Blanc, Chile £19.90
  • Thoroughly citrussy on the nose, with fresh lime and lemon forming the aromatic backdrop. More citrus on the palate, accompanied by a riper hint of pineapple and mouthwatering acidity.

 Red Wine

• Shiraz, Monsoon Valley (Thailand) £17.90
  • Light body with fresh succulent fruits and spices. Subtle touch of oak and cherry harmonizes the finish with other red grapes for extra complexity.
• Marques Calado Tempranillo, Spain £18.90
  • Classic tempranillo notes of dark cherry and blackcurrant are lifted by a hint of dried flowers and spice. Superbly balanced, the fruits of the fores flavours are perfectly complemented soft tannins.
• Two Ridge Trail Merlot, Australia £19.90
  • An inviting nose of plum, earth and eucalyptus leads into a palate of blackberry and raspberry, with a supple texture and a satisfying fruit sweetness.

 Drinks

• Singha Beer (330 ml) £3.95
• Water (750 ml) £2.50
• J20 Orange & Passion £2.50
• Coke (330 ml) £1.50
• Diet Coke (330 ml) £1.50
• 7 UP (330 ml) £1.50
• Juice (500 ml) £2.20
• Red Bull (250 ml) £2.50
• Still Water (500ml) £1.00
• Ribena (288ml) £1.50
• Coconut Water (330 ml) £2.50

 Dessert

• Mango Sticky Rice £5.90
  • Sliced sweet mango on a bed of steamed glutinous rice with coconut milk, enhanced with pandanus leaves.
• Banana Pancake £4.80
  • Warm banana wrapped in pancake, served with maple syrup.
• Thai Pancake £5.90
  • Homemade green pandanus pancakes is made with wheat flour, pandanus essence, egg, butter, palm sugar and shredded coconut. Served with maple syrup.
• Creme Brulee £5.50
  • French classic creme brulee combining whipping cream, egg yolks & madagascan vanilla pods in a terracotta ramekin.
• Cherry Cheesecake £4.95
  • Baked cheesecake on a crumb base swirled with a red cherry compote & topped with toasted almonds.
• Chocolate Pudding £5.50
  • Chocolate Puddle pudding with chocolate sauce and whipped cream.
• Seasonal Fresh Fruit Salad with Ice Cream £4.90

Waterfront Studios Business Centre, 1 Dock Road, Victoria Dock, London, E161AH ,