Tung Tong is crispy, charming and completely irresistible — here’s what our customers love ordering alongside them to build a complete and satisfying Thai meal.
🌶️ Red Curry
Tung Tong as a starter before Thai Red Curry is a pairing that works through the most satisfying kind of contrast — from light and crispy to rich and warmly spiced, from the delicate sweetness of the chilli dipping sauce to the deep, coconut-based heat of Sireeya’s authentic Koh Lanta curry paste. The golden bags arrive quickly and give the table something wonderful to enjoy while the Red Curry is prepared fresh to order — and when the curry arrives, the palate is perfectly primed by the crispy starter to appreciate the full depth and warmth of the coconut sauce. A combination that flows naturally and tastes genuinely complete.
🥥 Tom Kha — Coconut Soup
Tung Tong followed by Tom Kha Coconut Soup is one of the most elegant and naturally progressive meal combinations on the menu. The crispy golden bags open the meal with warmth, crunch and savoury satisfaction — and the gentle, creamy coconut broth with lemongrass, galangal and kaffir lime that follows provides a soothing, aromatic transition into the main course that feels completely considered and completely Thai.
🍜 Pad Thai
Six crispy golden bags followed by Thailand’s most iconic noodle dish is a combination that gives any Thai meal a satisfying sense of structure and completeness. The light, delicate crunch of the Tung Tong provides a gentle but satisfying opening that builds perfectly into the bold, sweet-sour tamarind noodles of Pad Thai — the stir-fried rice noodles with egg, bean sprouts and spring onion arriving as the natural and deeply satisfying progression from the starter. Both dishes represent Thai cooking at its most universally beloved and together they create a meal that is accessible, authentic and genuinely enjoyable from the very first golden bag to the very last forkful of noodle.
🥗 Larb
A pairing of deliberate and rewarding contrast that introduces one of the most distinctive and characterful dishes on the menu alongside one of the most charming. Larb — finely chopped chicken or pork with shallots, mint, dried chilli, lime juice and fragrant toasted rice — is as bold, herby and fiercely seasoned as Thai food gets, and placing it after the gentle, savoury crispness of Tung Tong creates a meal with remarkable range and energy. The sweet chilli dipping sauce of the golden bags feels almost restrained by comparison with the fierce Isan dressing of the Larb — and that escalation of intensity through the meal, from charming starter to fiercely characterful main, is one of the most satisfying ways to experience the full breadth of Thai cuisine in a single order.