Tung Tong Je

Tung Tong Je is golden, crispy and completely charming — here’s what our customers love ordering alongside it to build a satisfying and flavourful vegetarian Thai meal.

🥬 Pad Galam Cha
A pairing that brings two of the most honest and quietly brilliant vegetable dishes on the menu together in a combination that celebrates Thai vegetarian cooking at its most confident and most authentic. Sireeya’s wok-tossed cabbage with garlic, oyster sauce, fish sauce and golden fried garlic shares the same crispy, golden character as the Tung Tong Je — both dishes finished with that characteristic Thai golden touch that signals they have been cooked with real attention and real heat. Together they create a meal that is cohesive, fresh and deeply flavourful — and one that shows vegetarian customers just how much depth and variety the Thai kitchen can offer without ever touching meat or seafood.

🍜 Pad Thai — with tofu
Thailand’s most celebrated noodle dish ordered with tofu makes a wonderful and deeply satisfying main course after Tung Tong Je — the two dishes together building one of the most accessible, flavourful and complete vegetarian Thai meal combinations available across the entire menu. The sweet, tangy tamarind noodles with egg, bean sprouts, spring onion and crispy tofu provide a completely different texture and flavour profile to the crispy golden pastry sacks that precede them — and the progression from charming golden starter to bold, vibrant street food noodles is one of the most enjoyable vegetarian meal journeys Sireeya’s menu has to offer.

🌿 Thai Green Curry — with tofu or vegetables
Tung Tong Je followed by Thai Green Curry ordered with tofu or fresh vegetables is one of the most complete and deeply satisfying vegetarian meal combinations on the entire menu. The crispy golden pastry sacks open the meal with warmth, crunch and gentle savoury flavour — and the fragrant, silky coconut curry made with Sireeya’s authentic Koh Lanta paste arrives as the most natural and rewarding progression that follows. The sweet chilli dipping sauce from the golden bags bridges quietly into the aromatic heat of the Green Curry, creating a flavour thread that connects the two courses without either of them needing to compete for attention. A vegetarian meal that is bold, authentic and completely satisfying from the very first golden bag to the very last spoonful of coconut sauce.

🥥 Massaman Curry — with tofu or vegetables
Tung Tong Je before Massaman Curry ordered with tofu or vegetables is a pairing of complete and deeply rewarding contrast — from the light, crispy delicacy of the golden pastry sacks to the rich, slow-cooked warmth of one of Thailand’s most celebrated and comforting curries. Sireeya’s Massaman — made with authentic curry paste sourced directly from Koh Lanta in Southern Thailand and simmered with creamy coconut milk, tender potatoes and roasted peanuts — envelops the tofu or vegetables in a depth of southern Thai flavour that makes this one of the most satisfying vegetarian curry options on the menu. After the crispiness of the golden bags, the Massaman feels genuinely indulgent — and that progression from light to rich is one of the most satisfying ways to build a complete Thai meal.