STARTERS CRISPY VEGETABLE ROLLS-Carrots, cabbages and celery, served with honey-plum dipping sauce.
STEAMED DUMPLINGS -Chicken with shitake mushroom, water chestnut, served with ginger-soy dipping and spicy red chili sauce.
CHICKEN SATAY -Grilled marinated chicken breast on skewers, served with roasted peanut dipping sauce and cucumber relish.
CHICKEN LARB -Steamed minced chicken, tossed with fresh lime, crushed red chili and crushed roasted rice powder. Served with fresh Romaine Lettuce.
THAI STYLE MIXED SALAD -Mixed Greens, tomatoes, cucumbers, red onions and crispy diced tofu
YUM YAI SALAD-Tossed Mixed Greens with Chicken Breast, hard-boiled egg and red onions in a fresh lime juice dressing.
PAD THAI -Pan fried thin noodles in home style Tamarind sauce, eggs, fresh bean sprout.
PAD KEE MAO (Drunken Noodles)-Flat rice noodles with Thai basil, pan fried with fresh chili-garlic, bell pepper, onions and tomatoes.
PAD SEE EW -Flat rice noodles, pan fried with fresh garlic, eggs, Asian broccoli & thick dark soy sauce.
THAI FRIED RICE -Thai style fried rice with eggs, onions, tomatoes, flavored with garlic-soy sauce.
PINEAPPLE FRIED RICE -Chicken and pineapple fried rice, with cashew nuts, eggs and a hint of curry.
ROASTED CHILI FRIED RICE -Pan fried with home style roasted chili jam and topped with Thai style fried eggs.
CASHEW CHICKEN-Sliced chicken breast sautéed with roasted chili sauce, cashew nuts, white and green onions, celery and dried chili.
BASIL CHICKEN (GAI KRA PRAO) -Stir fried with fresh chili-garlic, bell pepper, green beans & Thai basil.
GARLIC & PEPPER CHICKEN (GAI KRA TIEM) -Sautéed sliced chicken breast in garlic-pepper corn sauce, served with slices of fresh cucumbers and sprinkled with crispy garlic.
YELLOW CHICKEN CURRY (GANG GAREE GAI)-Thai-Indian curry, with tender chicken breast, potatoes, carrots and onions. Served with white or brown rice.
THAI BBQ CHICKEN -Grilled half bone-in marinated chicken with garlic-chili-honey sauce. Served with Thai Sticky rice.
PRIK KING GAI-Chicken and green beans sautéed in Thai red chili sauce and kefir lime leaves.
PANANG GAI -Medium spicy chicken red curry with a hint of kaffir lime, served with white or brown rice.
SPICY BEEF SALAD (YUM NUAH) -Grilled London Broil sliced, tossed with red onion, cucumber, tomatoes and mix greens in our fresh lime garlic chili dressing.
BASIL BEEF -Stir fried beef slices with fresh chili-garlic, green beans and Thai basil.
BABE CURRY- Flavorful red curries with a hint of sweet and sour tamarind, carrots, onions.
CRYING TIGER BEEF -Grilled sliced London Broil, served with medium spicy roasted chili-rice dipping sauce and sticky rice.
GREEN CURRY BEEF (GAENG KIEW WAAN NUAH)-Green chili curry paste, coconut milk, eggplant, bell pepper and Thai basil. Served with white or brown rice.
GARLIC & PEPPER BEEF (NUAH KRA TIEM) -Sautéed sliced London Broil in garlic-pepper corn sauce, served with slices of fresh cucumbers and sprinkled with crispy garlic.
EGGPLANT BASIL BEEF (PAD MA KUAH) -Asian purple eggplant in a light chili-garlic soy sauce, bell pepper and Thai basil.
GINGER BEEF (NUAH PAD KHING SOAD)-Sliced beef sautéed with fresh garlic and mushroom, white and green onions, celery, carrots, red bell peppers and fresh julienned ginger.
VEGETABLES & TOFU
EGGPLANT BASIL-Asian eggplant with fresh chili-garlic soy sauce, bell pepper and Thai basil.
BABY BOK CHOY & SUGAR PEAS -Stir fry with fresh garlic and ultra light soy sauce.
CHINESE BROCCOLI & DRY CHILI-Sautéed with fresh garlic, dry red chili and soy bean sauce.
GINGER TOFU -Fried tofu sautéed with fresh garlic, julienned ginger, mushrooms, celery, carrots and onions.
GRILLED SALMON -Served with a choice of Garlic-Pepper sauce OR Basil-Chili-garlic sauce*. Serve over steamed vegetables.
GINGER FISH -Sautéed Chilean Sea Bass with julienned ginger, mushroom, carrots, bell pepper, white & green onions in light brown soy sauce.
information about Beverly Hills Thai
Rabbinical Council of California (RCC)
Finally, Kosher authentic Thai food! Good Thai food may be hard to come by but good kosher Thai food? Merely unheard of. For an explosion of flavors that wake up your taste buds Beverly Hills Thai, which opened in 2012, is the place to go in L.A. Located off the beaten path and the madness of Pico. Across from the Four Seasons Beverly Hills, their mouth-watering Thai dishes to the décor, no detail is too small to ensure your gourmet delight. Their tantalizing tapestry of tastes have people coming back again and again for an unforgettable experience.
If you like coconut you'll love the Tom Kah soup which is a coconut soup with galangal roots (traditional to Thai cuisine, similar to ginger) and fresh lime juice served with chicken or tofu. Sweet, sour, salty and hot. The key flavors to any Thai kitchen, this dish hits all four. They’re well known for their popular drunken noodles. For an entree, try the Crying Tiger Beef cooked with sliced London Broil, served with sticky rice and spicy roasted chili-rice dipping sauce. You can ask for your meat prepared extra spicy, but be prepared to take the heat. The Pad Ma Kua, a.k.a eggplant basil beef made with Asian purple eggplant in a light chili-garlic soy sauce, bell pepper and Thai basil, is also highly recommended. All that spice may have you going for a tasty sip. Be sure to try the Thai iced tea. Their BYOB policy is another added bonus.
Save room for dessert. The Apple banana and coconut spring rolls with coconut sorbet is a unique dish with a beautiful presentation. Prepare to loosen that belt buckle at the end of the meal. These are flavors, textures and sensations that you simply can't get anywhere else. Reservations are recommended as seating is intimate.
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