Thai Pavilion Menu

Taj City Centre Gurugram

By Phantom

Menu of the Thai Pavilion, Taj City Centre Gurugram

Disclaimer : The menu of Thai Pavilion, Taj City Centre Gurugram is either physically collected from the restaurant or received through the mail. Dishes and their prices contained in the menu may have altered since the last update. EazyDiner does not guarantee the availability and price of any dish listed on the menu. Patrons may check the prices with the restaurant before reserving a table. The images of the menu used on the application/website, have been watermarked by EazyDiner. Please feel free to download or save these images, however, refrain from using them for any commercial purpose. A breach of the same is subject to legal action.

Thai Pavilion: Restaurant Info

₹ 4500 for two
This price is indicative and exclusive of taxes
Today, 07:00 PM to 11:30 PM
Taj City Centre, Sector 44, Gurgaon
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  • On offer are favourites like 'Kai Phad Prik Daeng' (chicken supreme gently-flavoured with Thai herbs), 'Phad Pak' (stir-fried vegetables in a light soya sauce) as well as ambitious additions like 'Pla Nueng Manoa' (John Dory with coriander, chilli and a peanut sauce)
  • Do try their 'Dimsum with Chicken Filling'
  • The 'Pad Thai' is a must-have

This iconic restaurant makes its appearance in the NCR at the Taj City Centre Gurugram. First launched in 1993 in Mumbai, Thai Pavilion is largely credited with bringing authentic Thai cuisine into India. The large bay windows that carry you through chromium and glass spaces provide an unobstructed view of the metro line, tricking you into believing that you might be in Bangkok. As does the food.

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About Thai Pavilion, Taj City Centre Gurugram

Food served at Thai Pavilion is best that you will eat. Dining there will be an experience that is unforgettable. The menu is cultivated to put forward their best efforts and sample of their culinary skills. Start the menu with chicken satay, crispy lamb, chicken salad, raw papaya salad, tom yum soup, prawn tempura, fried chicken in pang dang leaf, stir fried mix vegetables, garlic prawns with pepper and kraduk moo yang which is spare ribs with grilled pork. The mains are as exceptional as the appetizers. The second course displays pla nueng manao, pan grilled white prawns with chilled cardoon laced with sour and spicy sauce, poo nim krob, diced water chestnuts with sweetened coconut milk, stir fried chicken with cashewnut, masaman curry, steamed snapper in basil and garlic sauce, chicken Thai curry and green Thai curry.
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