What to eat
Fusión tailandesa y peruana en una casona de sillar del centro de Arequipa · · $$$
Shiitake, vegetables, herbs and rice noodles.
Quinoa and vegetables wrapped in rice paper and coated in yoghurt and curry sauce.
Prawns and vegetables coated in our sweet chilli sauce.
Breaded chicken and vegetables coated in our sweet chilli sauce.
Vegetables and mushrooms wrapped in thin fried pastry and coated in our sweet chilli sauce.
Catch of the day with ají amarillo vinaigrette, coconut, cucumber and sarza criolla.
Pork in Thai-BBQ sauce with tuber chips and chia.
Shiitake, chancaca, Thai spices, vegetables and peanuts.
Crispy chicken bites in sweet chilli sauce and passion fruit vinaigrette.
Trout ceviche in red curry and uchucuta sauce.
Grilled over coals, served with fried corn and caramelised sweet potato.
Classic ceviche in green curry sauce and coconut milk.
Trout tartare, avocado, sesame and red curry emulsion, served on fried rice paper.
Pork arancini with green curry, huacatay and coconut milk.
Classic Thai soup made with ginger, lemongrass and mushrooms.
Classic Thai soup made with ginger, herbs, mushrooms and coconut milk.
The classic Arequipa river-prawn chowder with squash and rice, given a twist: cooked with lemongrass and coconut milk.
Thailand's tropical flavour: pineapple, tomato, cucumber, lettuce, onion, carrot, herbs and peanut butter vinaigrette.
Thai salad, KAO style: lettuce, tomato, cucumber, rice noodles, carrot, herbs and passion fruit curry vinaigrette.
Pork cooked for eight hours in Thai-BBQ sauce, wrapped in a fried bean and curry rice cake. Served with classic salsa chalaquita.
Thin satay-style chicken cuts, vegetables and a purée of Andean potatoes and coconut milk.
Pork in copoazú sweet chilli sauce with plantain and sesame purée, cocona chimichurri and ají amarillo.
Soy-braised pork with chancaca, five spices, mushrooms, Andean tubers and ají amarillo, topped with corn and egg.
Trout with a red curry and uchucuta tamal alongside textures of corn and native potatoes.
Trout, cauliflower purée, Arequipa citrus gel, corn and flambéed golden berry.
Prawns, noodles, ají amarillo curry, coconut milk, lemongrass, limes and basil.
Smoked trout, noodles in a white coconut milk sauce, ginger and lemongrass soil.
Fish fillet with potato scales, served with creamy ají amarillo and copoazú curry rice.
House noodles cradling a large Majes river prawn, sautéed in red curry and ají amarillo sauce.
Kao-style curry causa crowned with prawn and smoked trout, basil and red curry emulsion, cancha chola and fried black cassava.
With a light sweet and spicy touch.
Green curry scented with Andean mint (muña), with tubers, corn and vegetables.
Red chilli and pepper, vegetables and herbs.
Green sauce made with coriander, herbs and vegetables.
A classic in pure Thai style.
Thailand's signature dish, made with herbs, tamarind and peanuts.
Arequipa papaya sauce, blueberries and mandarin.
Almond crumble, scented meringue and seasonal fruit.
White chocolate brownie, lemongrass, pineapple and pisco with mango and coconut foam.
60% Ayacucho chocolate, cardamom, muña and Maras salt.