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Not just Pad Thai…


Pad Thai, green curry, jasmine rice - there are some dishes we naturally associate with Thai food. Yet there’s so much more to this vibrant cuisine, and we’re here to show you what.

At Chilli Banana, you’re as likely to find regional specialities as you are popular classics, and all ingredients - from sweet tamarind to oyster mushrooms, coconut milk to lemongrass - are carefully sourced by founder and head chef May Wakefield. 

May picked up her cooking skills while growing up on her family’s farm in the Prachinburi province of central Thailand. Over the last twenty years, along with her husband Steve, she's created a diverse menu that combines the rural dishes of her youth with the lively street food culture of big cities like Bangkok and Chiang Mai.

For a true taste of Thailand, and something a little different, look no further.


Inspired by Chilli Banana’s head chef May’s latest trip to Thailand, including to places slightly off the beaten track, the six tasty, colourful and unusual dishes on the Specials menu encapsulate this fascinating country.

May has been interested in cooking since growing up in Thailand’s Prachinburi province and her commitment to keep travelling and learning about new recipes and ingredients means all Chilli Banana’s specials – eat in or take out – are all carefully created and prepared with real care.

From her own region, Penang Gung Yai incorporates large king prawns in rich 'dry' Penang curry, and prawns also feature in Chon Buri Province’s Gung Cher Nampla. From Ratchaburi Province, Pla Tod Kratiem is catfish with garlic and black pepper, while Pla Meuk Tod Glua is a Nakom Si Tamarat take on calamari. The Khon Kean version of traditional Thai oxtail soup is infused with roasted herbs and Laab Moo Tod, also from the North East of Thailand, sees fried cakes of minced pork served with a quinoa salad – in fact, many of May’s new specials are available as gluten-free options.

There’s so much more to Thai cuisine - why not treat your tastebuds?

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