Mekong

Crunchy papaya, carrots, cherry tomatoes.  Served with peanuts and dried shrimp.

Yam flour, rice flour, turmeric batter. Seasoned with cumin salt

Chili, fermented soy, and garlic

One of the oldest styles of yellow curry. Indian dry spices, savoury aromas with roasted Fraser Valley Loong Kong chicken.

Argentinian prawns marinated then grilled, with cherry tomatoes, roasted shallots, and Thai basil.

Golden cauliflower in our aromatic red curry. With lychee, jam, kaffir lime leaves, and coconut cream

Fresh tapioca rice sheet noodles, stir fried with soy, slices of beef hanger steak and Chinese broccoli. Wok fried to smoky perfection

Chinese influenced Thai fried rice with Chinese sausage, green onion and egg.

One of the oldest styles of Pad Thai from Chanthaburi.Fresh thin rice noodles, served with tofu, egg and dried shrimp and a house made tamarind chili sauce

Stir fried Japanese eggplant with a mushroom XO sauce

Crispy Tofu with Chinese broccoli, chili, fermented soy, and garlic

Crispy chicken thighs, chili jam, Thai basil, Mekong’s version of this classic stirfry