Menu - Passorn
Menu
On this site, you will find the full menu of Passorn from Edinburgh. Currently, 49 dishes and drinks are available.
Food Images
Menu
From The Wok
Gratium Prig TaiStirKfry + dried black pepper; ginger & garlic dressing; topped + coriander with
Pad Med HinmapanMildly spicy stir–fry dish + cashew nuts; Nam Prig Pao (chilli oil); mixed peppers; spring onion; roasted red chilli & Thai sweet basil wit
Pad Cha (Signature Dish)(This dish is for those who love spicy food) An extremely spicy dish; + home‐made pad cha; a fragrant mix of Thai herbs; large red chilli; imported Thai baby eggplant; kaempfer (ka chai); fresh peppercorns; baby corn & Thai sweet basil; with
Main Dishes
Pad MeeStir‐fried egg noodles + bean sprouts; mixed peppers; spring onion; topped + coriander
£4Entrées
Thai‐style vegetarian spring rolls
£6Chef's Recommendation Dishes
Ped Ma KhamPieces of duck breast; coated in batter; deep‐fried & topped + an exotic Passorn' tamarind sauce
£16Rice And Noodle
Kao Pad KaiEgg‐fried rice
£3Bangkok Lounge Chef's Special Dishes
Pla Ma NowSteamed; whole; filleted sea bass in lemongrass; galangal; kaffir lime leaves; topped + fresh lime juice & crushed chilli
£18Curry
Kaeng Phet Ped YangA red curry of grilled duck breast + cherry tomatoes; grapes; imported baby eggplant & Thai sweet basil
£16Appetisers
Puan Kan – Bangkok Cakes*ThaiKstyle marinated golden cakes one prawn cake & one fish cake (cod) + kaffir lime leaves & red chilli paste
£8 Plar Neur – Yum Saow DodSpicy Thai tenderloin beef salad; + lemongrass; shallots; coriander; kaffir lime leaves; fresh chillies & mint; topped + ' Passorn ' tamarind dressing
£7 Khu Muan – Mr And MrsKing Prawns in two styles – crispy tempura in Singha beer batter; plus king prawns marinated + coriander root & wrapped in filo pastry
£8 Puak Tong Kum – Taro TodGolden taro fritters (potato family) accompanied by sweet chilli dip & crushed nuts
£6 Miang – Yum Pla Grob (Signature Dish)Thai salad of crispy sea bass; topped + green mango; red onion; ginger; coriander; cashew nut + 'Passorn ' lime juice dressing
£7 Satay – Aob CheyChoice of marinated chicken / king prawns on bamboo skewers; cooked over charcoal; served + peanut sauce & cucumber sauce
Curry Specialities
Kaeng Massaman (Signature Dish)A typical curry from the South of Thailand of slowly braised whole lamb shank in a rich creamy sauce; topped + crispy onion & peanuts
£19 Angel Curry (Signature Dish)Char‐grilled; marinated 8oz sirloin steak; topped + an exotic 'Passorn red curry sauce; served on a bed of crispy potatoes
£18 Kaeng Keow WanThe hottest Thai green curry + aubergine; bamboo shoots; mixed peppers; imported Thai baby eggplant & Thai sweet basil with
Seafood
La Samun Pri (Signature Dish)Crispy monkfish pieces (in a turmeric & coconut sauce; + lemongrass; garlic & chilli; topped + crispy onion
£19 Pla Ka Pong Tod GroCrispy fillet of sea bass + crispy garlic & black pepper dressing; topped + chilli & coriander
£17 Pad Normai Fa RangA light stirKfry of asparagus; baby corn & perfumed mushrooms in oyster sauce; with
Vegetables
Pad Puk Amna MaiA special 'Passorn ' stir–fry; + a variety of seasonal vegetables in a light soy sauce & garlic dressing
£11 Kaeng KinareeMedium‐hot red curry + bean curd; seasonal vegetables; imported Thai baby eggplant & Thai sweet basil
£11 Pad BussaracummSauteed mixed vegetables + perfumed mushrooms; asparagus & baby corn in oyster sauce
£11 Kaeng Passorn (Signature Dish)Fragrant; sweet red curry dish of crispy potato & Thai taro + lemongrass; red onion & mushrooms; topped + crispy onion
£11 Pad Cha PakThis dish is for those who love spicy food) Seasonal vegetables in a very spicy; fragrant mix of Thai herbs; imported kaempfer (ka chai); fresh peppercorns; Thai baby eggplant & Thai sweet basil
£11Rice And Noodles
Kao PraoSteamed fragrant Thai royal rice
£3 Kao Mun KratiSteamed fragrant Thai rice flavoured + coconut; topped + crispy onion
£3 Kao NiowTraditional Thai sticky rice
£3Thai Dishes
Traditional Thai noodles; bean sprouts; spring onion; egg & sweet & sour with
Soups
Thai Spicy Curry
Choo CheeA modern Thai red curry dish + large red chilli; kaffir lime leaves; & Thai sweet basil; with
Contemporary Thai
Pad Ka ProwMedium‐spicy; traditional stir‐fry dish + fresh crushed chili; garlic; large red chili & Thai holly basil (imported)
Curries
Kaeng PanangA rich & creamy red curry + fresh chillies & kaffir lime leaves with
Blue Orchid Signature Dishes
Talay YangExotic spicy Thai dressing of lemon grass; mint; coriander; red onion & kaffir lime leaves with
Offers
Exclusive restaurant offer: Kao Niow — 70% off for £1!
FAQ
Feedback
Having come here since they opened many years ago, the food is consistently excellent. The owner Cindy runs a great team. She’s always in charge to make sure the quality and service is there. It’s been a fabulous local restaurant over the years. Cindy gives 100% to ensuring the best quality produce, cooking and service. Unfortunately, she’s leaving shortly. Leaving Edinburgh and moving away. A sad loss for us regulars. But wish her all the best in her new chapter of life with her husband Ian. Many thanks for the great food. X
I see many reviews here complaining of poor service. We certainly did not experience that at all. The Thai tradition does not entail effusive chatter and fake smiles. But what we got was a warm welcome and professional service without hassle or complaint. Our food was delicious and was prepared with a proper amount of spiciness. Dishes here trend toward the spicy end of the scale, where mild has some heat and medium might pass for hot in other places. This is not like many Asian restaurants that have menus that go on for days. The selections are well thought out and far fewer in number. The locals we were visiting highly recommended this place to us and we can see why.
