Thai Tapas

We recommend 3 dishes plus rice for one person. All dishes are housemade, which means they might look, and taste, a bit different from time to time. Our Thai food is served spicy, please ask us for advice if spicy is not for you.

ปอเปี๊ยะผัก/Po-pia Tod/Deepfried springrolls 

Deepfried vegetarian springrolls served with sweetchili dip and plumsauce. “Po-pia” means tasty/easy snacks and “tod” means deepfried.


ปอเปี๊ยะสด/Po-Pia Sod/Fresh springrolls

Fresh springrolls filled with vegetables and grilled chicken. Served with soy- and wasabi dip. “Sod” means fresh.


แหนม/Naem/ Spicy and sour chicken sausage

Popular in the Northeast parts of Thailand is this fermented, red chicken sausage, which here in the South comes in a spiced-up version compared to its northern sister. Contains chicken, chili, garlic and rice. Served with sweet chili dip.  


ฉู่ฉี่ปลา/Choo chee bplaa/ Seabass fillet in choo chee curry

Choo chee is a spicy, thick, red curry paste that together with coconut cream goes well with all kind of seafood. We serve it with fried fish – “bplaa”. Local seabass fillet to be precise. 


คั่วกลิ้งไก่/Khua Kling gai/Dry red curry with chopped chicken

A south Thailand specialty. A dry and spicy currypaste made of chili, galangal, lemongrass and pepper. Add chopped chicken, limeleaves and love - voila! “Khua” means “dry fried” and “kling” is describing the technique, rolling/tossing, that’s used to cook this dry curry. If you can’t handle spicy - this is not for you! 


น้ำตกเนื้อ/Nahm dtok neua/ “Waterfall beef”

A fresh and spicy Thai style salad with grilled beef, chili, lime, shallots, roasted rice and mint leaves. Eaten traditionally together with sticky rice. “Nahm dtok” means “water falling” and refers to the sizzling sound from the juicy beef when it’s grilled. And “neua”? Beef. 


ยำส้มโอ/YaM Som-O/Pomelosalad

Fresh pomelo, onion, chili, coriander, fish sauce, lime, carrots and cashew nuts mixed into a beautiful symphony!


ผัดกระเพราเนื้อ/ Pad kra pao neua/Stir fried holy basil with beef

“Fried holy basil beef” – strict translation. Chopped beef tenderloin, holy basil, garlic, chili and soy sauce. If you ask Chef Anders – you can never eat too much Pad kra pao in one week. 


พล่ากุ้ง/Plaa goong/Spicy, sweet and sour shrimp salad

A fresh and spicy Thai style shrimp salad with its origin from central Thailand. “Plaa” refers to the technique used to preserve food in lime. "Goong” means “shrimp”. This salad contains chili, lime, coriander, lemon-grass and fish sauce.


คะน้าหมูกรอบ/Pad kana moo krob/Stir fried Chinese kale with crispy pork

So simple yet so delicious. Stir fried Chinese kale (“Chinese broccoli”) with oystersauce, garlic, chili and pieces of crispy pork – “moo krob”.


คอหมูย่าง/Kor moo yaang/ Grilled porkneck

Marinated and grilled porkneck served with น้ำจิ้มแจ่ว/Nahm jim jaew, an all over Thailand popular dip sauce made of tamarind, fishsauce, lime, garlic, roasted rice and chili. Simple and tasty.


นาชอ/Thai nachos

A bed of house made nachos with your choice of topping:

  • Laab gai – Chopped chicken fried with chili, garlic, lime and coriander.
  • Fried chicken with vegetables and cashew nuts.

Served with a tomato/coriander salsa on top.


ถุงทอง/Thung tong/Gold bag
Maybe best described as crispy Thai dumplings. At Cozy we fill them with laab gai and serve them with a spicy green chili dip. These "gold purses" are often served at ceremonies as a symbol of coming money and good luck.

มินิมัสมั่นไก่/massaman gai/Mini massaman with chicken 

Massaman curry is rich in flavors from ex cinnamon, cloves and nutmegs. We boil it with chicken, coconut cream, potatos, onion and peanuts. There are different opinions on the origin of this dish and its name. The most popular seems to be that it came to Thailand via Malaysia and that the name comes from the word "Musselman"/Muslim, referring to its Muslim roots. 75b

ต้มยำกุ้ง/Tom yam goong/ Spicy, sweet and sour shrimp soup 

“Tom” –boiled/hot/ soup. 

“Yam” – mixed/mix of flavors (here sweet/sour/ spicy).

“Goong” - shrimp.

So… here we have a hot, spicy, sweet and sour shrimp soup – right? With lemongrass, chili, lime leaves, tomatoes, galangal and mushrooms.