Which of our 36 Thai dishes can be dialled down, which cannot, and what to order if you avoid chilli.

Our Thai section runs 36 dishes — the largest on the menu — from 40 to 490 baht.

Dishes with no chilli

Thai dishes

Order these as they come.

Pad thai gai 160 / pad thai goong 190
Fried rice: chicken 160, prawn 180, crab 220
Chicken with cashew nuts 180
Sweet and sour chicken 180
Vegetable spring rolls 120 / crab spring rolls 160
Chicken satay 130
Prawn omelette 160
Pad pak boong 130

Dishes we can dial down

Most stir-fries and curries take a heat level.

Pad krapow gai 190
Pad kee mao goong 180
Green curry chicken 190
Panang chicken 190
Tom yum goong 190

Massaman curry — chicken 190, beef 220 — is the mildest curry we make and a good first step into Thai food.

Limited adjustment

Som tam thai 120 and fried fish with mango salad 490 carry the heat as part of their structure. Pull too much out and they stop working.

When it is too much

Jasmine rice at 40 helps more than water — capsaicin dissolves in fat, not water. Or finish with the fruit mix at 120.

Unsure? Order mild and ask for chilli fish sauce on the side.

All 36 Thai dishes, grouped by heat

No chilli at all — order as they come

Jasmine rice 40 · vegetable spring rolls 120 · chicken satay 130 · pad pak boong 130 · Thai fish cakes 160 · crab spring rolls 160 · chicken fried rice 160 · pad thai gai 160 · prawn omelette 160 · pad phak khana nam man hoi 160 · pad kana moo krob 160 · rad na gai 170 · sweet and sour chicken 180 · cashew chicken 180 · prawn fried rice 180 · pad see ew goong 190 · pad thai goong 190 · rad na talay 190 · crab fried rice 220 · pineapple seafood fried rice 220 · asparagus with prawns 220

Naturally mild — massaman chicken 190 / beef 220 · panang chicken 190 · squid with chilli jam 190 (the jam is sweeter than it is hot)

Adjustable — pad kee mao goong 180 · pad krapow gai 190 · green curry 190 · tom yum goong 190 · pla neung see ew 490

Limited adjustment — som tam thai 120 · pla nueng manao 490 · pla thod yam mamuang 490

How to ask so it actually lands

Short and direct works better than a long explanation.

"No chilli" — the kitchen leaves it out entirely
"Mild" — just enough for aroma
"Medium" — where most Thai diners sit comfortably
"Thai spicy" — full strength, as the recipe intends

A warning about "a little spicy" — it means almost nothing to a kitchen. To one person it is nearly mild, to another it is properly hot. Use one of the four levels above instead.

The condiments on the table

Thai food is built to be adjusted at the table. Ask for any of these.

Prik nam pla — chilli in fish sauce; adds salt and heat
Ground dried chilli — heat only, no salt
Pickled chilli in vinegar — adds sourness, used with noodles and pad see ew
Sugar — takes the edge off heat, used with pad thai and som tam

Ordering mild and adjusting at the table is safer than ordering hot and being unable to take it back.

When it is too hot

Heat comes from capsaicin, which dissolves in fat, not water. Cold water helps for a second and then the burn returns.

What actually works, from our menu:

Jasmine rice 40 — starch absorbs it
Fruit mix 120 — sugar and water together dull the burn
Ice cream, which comes with the lava cake 390 and the affogato 350 — milk fat genuinely dissolves capsaicin
Latte 120 or cappuccino 120 — same reason

What does not work: plain water, soda, and beer. Alcohol can make the burn sharper.

Children and chilli

Say "for a child" and the kitchen reads that as no chilli at all. If you want certainty, say it twice. The safest plates are pad thai gai 160, chicken fried rice 160, sweet and sour chicken 180 and chicken satay 130.

Ordering From Our Thai Menu — Getting the Heat Right