Menu

Dive into the enchanting flavors of Thailand at Thai Ambiente Restaurant. Our authentic menu, crafted by Noi Dörig, captures the intricate balance of sweet, sour, salty, and spicy that Thai cuisine is celebrated for.

At Thai Ambiente Restaurant, we understand that everyone has different preferences when it comes to the level of spiciness in their food. To cater to all our guests, we offer a range of spiciness levels for most of our dishes, allowing you to customize your dining experience to your taste.

Starters

• Satay Gai – Chargrilled perfection of marinated chicken skewers.
• Poh piah thod – Delicately handcrafted spring rolls with succulent vegetables and tender meat or shrimp.
• Kradug mu thod – Tender pork ribs marinated in aromatic Thai herbs and spices, deep-fried to golden perfection.
• Sauw Noy Hom pah – Succulent prawns enveloped in crispy rice sheets, served with tangy dipping sauce.
• Giew Toad – Ethereal wontons filled with seasoned meat or shrimp, gently deep-fried until golden.
• Gung schup Baeng thod – Enticing deep-fried shrimp cakes with aromatic herbs and spices.
• Ambiente Teller – A curated symphony of Thai culinary treasures, including spring rolls, pork ribs, wontons, and shrimp cakes.
• Fischknusperli Thai Style – The Swiss favorite reimagined with an exotic Thai twist, featuring crispy fish bites seasoned with Thai spices and herbs.

Soups

• Tom yum Gung – The celebrated Thai soup with fresh prawns in a tangy, spicy broth infused with lemongrass, galangal, and kaffir lime leaves.
• Tom kha Gai – A comforting coconut soup with tender chicken, galangal, lemongrass, and kaffir lime leaves.
• Tom Yum Talee – A zesty seafood symphony of prawns, squid, and mussels in a tangy, herb-infused broth.
• Tom Jued Wun sen Tofu – A serene clear soup with silky tofu, glass noodles, and delicate hints of garlic.
• Giau Namm Gung – Succulent shrimp dumplings steamed to perfection, each bite a fusion of tender textures and rich flavors.

Salads

• Larb Gai – A refreshing minced chicken salad with zesty lime, roasted rice powder, and aromatic herbs.
• Plah nuea – Sliced beef delicacies, tenderly marinated and grilled, unveiling layers of robust flavors.
• Yam woonsen Gung – A vibrant shrimp and glass noodle salad, shimmering with tangy dressings and crisp veggies.
• Som Tom Talee – Traditional green papaya salad with a seafood twist, featuring prawns and squid.
• Som Tom thai – Crunchy green papaya strands intertwined with peanuts, chilies, and a tangy dressing.
• Mixed Salad Thai Style – A medley of fresh greens, protein, and tropical fruits, lavished with a zingy and sweet Thai dressing.

Chicken

• Panang Gai – Chicken bathed in a rich, velvety Panang curry sauce, accentuated by kaffir lime and roasted peanuts.
• Pad priaw wan gai – Chicken stir-fried in a tantalizing sweet and sour sauce, with colorful bell peppers, pineapple, and tomatoes.
• Gaeng Kiew wan gai – Tender chicken pieces in a lush green curry, infused with coconut milk and fresh Thai basil.
• Gai pad med mamuang – Stir-fried chicken dazzled with crunchy cashew nuts, fiery chilies, and a dash of sweet soy.
• Gai pad Bai Grapau – Spicy chicken stir-fry, intensified by the aroma of holy basil, garlic, and chili.
• Massaman Gai – Chicken simmered in a sumptuous Massaman curry with potatoes, roasted peanuts, and Tamarind notes.
• Pad thai Gai – Iconic Thai noodles tossed with tender chicken, tamarind sauce, and crushed peanuts.
• Kao phad Gai – Fragrant rice stir-fried with chicken, garden veggies, and a hint of soy.

Beef

• Gaeng phed Nüe – Beef chunks slow-cooked in a tantalizing red curry, absorbing layers of richness from creamy coconut milk and aromatic spices.
• Gaeng kiew wan Nüe – Succulent beef immersed in an aromatic green curry sauce, where coconut milk mingles with Thai basil and eggplant.
• Nüe pad naam man hoy – Stir-fried beef slices drenched in a savory oyster sauce, complemented by crisp vegetables and sesame undertones.
• Nüe pad ki mau – Spicy beef stir-fry accentuated by the unique aroma of holy basil and fiery bird’s eye chilies.
• Nüe pad prik thai Daam – Beef slices sautéed with robust black pepper, creating a fiery and aromatic delight.
• Massaman Nüe – Beef tenderly stewed in a rich Massaman curry, blending sweet coconut with tamarind tang and roasted peanuts.
• Pad priau wan Nüe – Beef elevated with a vibrant sweet and sour sauce, merging the tang of pineapples with the crunch of bell peppers.

Duck

• Panang Bet yang – Grilled duck breast glazed with a luxurious Panang curry reduction, offering a fusion of smoky and creamy flavors.
• Bet Ambiente – The chef’s signature duck dish, a secret blend of spices and techniques that captures the essence of Thai culinary art.
• Gaeng kiew wan Bet – Duck pieces simmered in a lush green curry, the richness of coconut milk meeting the tenderness of duck.
• Bet pad ki mau – Spicy duck stir-fry ignited by the fragrance of holy basil, chilies, and garlic.
• Bet pad priau wan – Duck slices stir-fried in a tantalizing sweet and sour melody, with a burst of tropical fruits and veggies.
• Bet pad ching – Duck stir-fry seasoned with aromatic ginger strips, offering a symphony of warmth and zest.
• Bet Sam Rott – Duck delicacies glazed with a three-flavor sauce, harmonizing sweet, sour, and spicy in every bite.
• Bet Song Jai – Tender duck morsels cooked in a heartwarming broth, infused with traditional Thai herbs and vegetables.

Pork

• Gaeng phed Mooh sabparot – Pork chunks in red curry, brightened with the sweetness of pineapples and the creaminess of coconut milk.
• Mooh pad priau wan – Pork pieces stir-fried in a vibrant sweet and sour sauce, capturing the essence of Thai street food.
• Pad ped Mooh – Spicy pork stir-fry, intensified by a blend of Thai herbs, red curry paste, and creamy coconut.
• Mooh pad khing – Pork slices sautéed with fibrous ginger, revealing a dance of warmth and zesty flavors.
• Panaeng Mooh – Pork bathed in a sumptuous Panaeng curry sauce, where roasted peanuts and lime leaves shine.

Seafood

• Choo – chee Plah – Delicate fish fillets blanketed in a rich Choo-Chee curry sauce, a delightful blend of spicy and creamy.
• Pla Tood Grätiem – Fish fillets crisped to perfection, adorned with golden garlic flakes, offering a blend of crunch and tenderness.
• Gaeng kiew wan Ghung – Prawns gently simmered in a fragrant green curry sauce, capturing the ocean’s essence and the jungle’s freshness.
• Ghung Tood Grätiem – Prawns perfectly crisped, then sprinkled with golden garlic and a hint of white pepper.
• Choo-Chee Ghung – Succulent prawns bathed in a luxuriously thick Choo-Chee curry sauce, where every bite is an indulgence of rich coconut and fiery red chilies.
• Pla Sam Rott – Fish fillets glazed with a trinity of sweet, sour, and spicy flavors, offering a tantalizing play of tastes in every mouthful.
• Gaeng kiew wan Plah – Delicate fish slices gently simmered in a vibrant green curry sauce, showcasing the harmonious blend of aromatic Thai herbs and creamy coconut.
• Ghung Pad Bai Grapau – Prawns stir-fried to perfection with the intense aroma of holy basil, garlic, and fiery bird’s eye chilies.
• Pad Ped Seafood – A medley of seafood, including prawns, squids, and mussels, stir-fried with a spicy red curry paste and aromatic Thai herbs.
• Pad Thai Ghung – Classic Pad Thai noodles tossed with juicy prawns, tangy tamarind, crushed peanuts, and bean sprouts.
• Kao Phad Ghung – Fragrant jasmine rice stir-fried with succulent prawns, seasoned with soy sauce and sprinkled with fresh spring onions and tomatoes.

Vegan

• Pad Pak Naam Prik Pau – A colorful array of fresh vegetables stir-fried with Naam Prik Pau, a spicy Thai chili paste, for a delightful veggie treat with a hint of smokiness.
• Gaeng Kiew Wan Pak – Fresh and crunchy vegetables simmered in a rich green curry sauce, offering a vegan delight that doesn’t compromise on flavor.
• Pad Dah Dad – Stir-fried vegetables with tofu, seasoned with garlic and soy sauce, bringing forth a simple yet fulfilling vegetarian dish.
• Massaman Pak – Mixed vegetables and tofu stewed gently in a sweet and nutty Massaman curry sauce, delivering layers of flavors and textures.
• Gaeng Phed Pak Tofu – Tofu cubes and veggies bathed in a tantalizing red curry sauce, offering a perfect balance between spicy and creamy.
• Pad Priau Waan Pak Tofu – Tofu and veggies tossed in a tangy sweet and sour sauce, a delightful vegetarian rendition of a Thai classic.
• Pad Thai Pak – Authentic Pad Thai noodles combined with a mix of fresh vegetables and tofu, drizzled with tangy tamarind and topped with crushed peanuts.
• Kao Phad Pak – Flavorful fried rice teeming with colorful veggies and seasoned with a hint of soy sauce, offering a hearty vegetarian meal.

Side Dishes

• Steamed Rice – Fluffy jasmine rice steamed to perfection, the ideal accompaniment to enhance any Thai dish.
• Thai Fried Rice – Jasmine rice stir-fried with egg and seasoned with soy sauce, a comforting staple in Thai cuisine.
• Thai Fried Noodles – Silky rice noodles stir-fried with a blend of Thai seasonings, delivering a street food favorite right to the plate.

For those who prefer a milder flavor, we offer “Swiss Light” and “Swiss Medium” options. Swiss Light is perfect for those who want to enjoy the delicate flavors of Thai cuisine without the heat, while Swiss Medium introduces a slight kick of spiciness that enhances the overall taste without overwhelming the palate. If you’re looking for a more authentic Thai experience, we recommend trying our “Thai Light,” “Thai Medium,” or “Thai Hot” levels. Thai Light offers a gentle introduction to the world of Thai spices, while Thai Medium delivers a satisfying balance of heat and flavor that will please most Thai food enthusiasts. For the adventurous and the true chili lovers, Thai Hot brings the full-blown, fiery sensation that Thai cuisine is famous for. Please note that the Thai spiciness levels are significantly spicier than their Swiss counterparts, so choose wisely and enjoy the exciting journey of flavors that Thai Ambiente Restaurant has to offer!

Please note that the Thai spiciness levels are significantly spicier than their Swiss counterparts.