Chiang Mai-Inspired Menu Information

Nutritional Information

per person
Energy 1083 kcal
Fat 56g
of which saturates 18g
Carbohydrates 113g
of which sugars 32g
Protein 28g
Sodium 3837mg
Fibre 8.8g

Pad Pak Ruam: Carrot, Broccoli, bamboo shoots, Coconut Milk, Sweet chilli sauce [Sugar 46.0%, Water 21.0%, Pickled Red Chilli 19.0%, (Fresh Chilli, Salt, Vinegar), Distilled vinegar (6.8%) Garlic 6.0%, Salt 1.0%, Stabilizer: Xanthan Gum (E415) 0.2%.], Oil, Peanut Butter Crunchy, Ginger, Sugar Caster, Water, Red Chilli, Sriracha Chilli Sauce, Red Chilli, Soy Sauce - Kikkoman, Lime Juice, Garlic, Sesame oil [Roasted Sesame Oil (40%), and Soybean Oil (60%)], Salt, Carrots

Tofu Pad Krapow: Tofu, Onion, Fine Beans, Tamarind Paste [Tamarind Pulp, Water], Dark Soy Sauce, Oil, Red Chilli, Garlic, Sugar Caster, Water, Lemongrass, Galangal, Cornflour, Salt, Kaffir Lime Leaves, Vegetable stock [Concentrated vegetables (32%) (partially rehydrated leek, carrot, onion, parsnip, pumpkin, mushroom), yeast extract, potato maltodextrin, maize glucose syrup solids, salt, sugar, sunflower oil.], Korean hot pepper flakes, Kombu Dashi [Flavour Enhancers (E621, E635), Salt, Glucose, Dried Kelp Powder, Sugar, Kelp extract (Dextrin, Kelp Extract, Monosodium Glutamate, Salt)]

Penang Curry: Coconut Milk, Onion, Celeriac, Red Bell Pepper, Oil, Yellow curry paste [Lemongrass (23.0%), Garlic (18.5%), Shallot (18.5%), Salt (15.0%), Galangal (8.5%), Dried Red Chilli (7.5%), Coriander Seed (3.5%), Kaffir Lime Peel (2.5%), Cumin (1.0%), Cinnamon (0.5%), Mace (0.5%), Turmeric (0.5%), Cardamom (0.5%).], Garlic, Sugar Caster, Dark Soy Sauce, Vegetable stock [Concentrated vegetables (32%) (partially rehydrated leek, carrot, onion, parsnip, pumpkin, mushroom), yeast extract, potato maltodextrin, maize glucose syrup solids, salt, sugar, sunflower oil.], Red Chilli, Tamarind Paste [Tamarind Pulp, Water], Spring onion, Pectin, Salt, Kombu Dashi [Flavour Enhancers (E621, E635), Salt, Glucose, Dried Kelp Powder, Sugar, Kelp extract (Dextrin, Kelp Extract, Monosodium Glutamate, Salt)], Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Tumeric, Green cardamom, Kashmiri red chilli powder, Cumin Seed, Cinnamon, Black Pepper, Star Anise, Coriander, Clove

Tomato Rice: Water, Jasmine Rice, Oil, Salt

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.

Wheat (Gluten), Peanuts, Soy, Celery, Sesame

Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.

Serves: 2

Oven heating (recommended)

  1. Preheat oven to 180°C (160°C fan) / Gas Mark 4.
  2. Unclip the dabba and remove the lid.
  3. Place the top two tins, still stacked, onto an oven tray, along side the (still stacked) bottom two tins.
  4. Cover both stacks loosely with foil to prevent drying.
  5. Place dishes in the oven and heat for 20-30 minutes, or until piping hot. Stir halfway through for even heating.
  6. Check the temperature before serving—food should be steaming hot throughout.

Microwave Heating (Quick & Convenient)

  1. Transfer portions of all dishes into microwave-safe bowls.
  2. Cover the dishes with a microwave-safe lid or plate to prevent drying out.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an extra minute if needed—food should be piping hot throughout.

Tip: For best results, stir curries and greens before serving to redistribute heat evenly.