The use of fresh vegetables and herbs are the essence of the Nam Took kitchen and each morning sees the junior chefs busy cleaning and chopping to Toy’s exacting standards.
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Ginger, fresh coriander, garlic, spring onions, chilli, lemon grass, mushrooms, pak choi and spices sit waiting to be combined in steaming woks as orders come in. Creations are colourful, crispy and scrumptious.
The menu has a wide variety of both Thai and Chinese dishes, each cooked to order with fresh ingredients and imported spices. A daily special allows for Chef Toy to add to her creativity and her Indian Chicken Curry and the Tempura Prawns are already a hit with locals.
The biggest seller is the Spring Rolls, and all the ingredients, including the rice paper are made in Toy’s kitchen. She has brought two of her chefs from Harare to add to her team, Peter & Mischek, both who are enjoying the challenge. When large tables are booked, Toy likes to go to the table and suggest an array of starters and mains to be shared at the table.