whats on eating & drinking city guide

Crazy Bear

About Crazy Bear

toptable Dining Awards 2007 - Runner-up: Best Loos category

With its chocolate brown leather banquette seating, dark wood and contrasting gilt details, Crazy Bear's striking interior design is very different to the common perception of a West End Thai restaurant. Walk down the restaurant's dramatic staircase to its cool, chic basement bar. Moody and atmospheric with its art deco interior design, it offers a range of classic cocktails both alcoholic as well as a number of unique recipes. Sit at the bar or retreat with your drink to a cosy alcove.



Full a la carte

Starter

6.00 CRISPY EGG PANCAKE WRAP (V)
prawn, tofu, bean sprouts, fresh grated coconut.

6.50 CHAR-GRILLED MARINATED
CHAROLAIS FILLET
wrapped in cha poo leaf, sauce sam ross.

6.00 SATAY (V)
chicken, pork or mushroom. ard-jard sauce.

6.00 PRAWN & PORK PANCAKE
nahm jim prik dipping sauce.

9.00 DEEP FRIED SOFT SHELL CRAB
chopped red chilli, garlic, spring onion.

6.00 FRIED VEGETABLE ROLL (V)
nahm jim prik dipping sauce.

6.50 MARINATED CHICKEN WRAPPED IN PANDANUS LEAVES
premium soy dipping sauce.
FRIED TIGER PRAWN ROLL 7.50
nahm jim prik dipping sauce.

PAN FRIED PORK AND 6.50
VEGETABLE DUMPLINGS
chilli, premium soy dipping sauce.

FRIED DUCK ROLL 7.00
hoi sin dipping sauce.

ASSORTED STEAMED DIM SUM 6.00
sui mai, ha gow, goo chai.

TEMPURA (V) 8.00
prawn, onion, taro, pumpkin, premium soy sauce.

BABY SQUID 7.00
garlic, spring onion, wasabi mayonnaise.

STEAMED HAND-DIVED 3.50 each

KING SCALLOP (Minimum 2)
coriander, fresh chilli, spring onion,
crispy garlic, premium soy dipping sauce.

Main Course

SOUP

7.00 SHANGHAI HOT & SOUR SOUP (V)
unan ham, shrimps, chicken, pea, bamboo,
egg white, seaweed, tofu.

6.00 KHA KAI SAI MAPRAOW ON SOUP (V)
mild chicken soup, mushrooms, fresh coconut,
coconut milk, lemon grass,
galangal, chilli, lime.
TOM YAM KUNG YAI SOUP (V) 6.50
spicy king prawn, mushrooms, lemon
grass, galangal, chilli, lime.

POH TAEK SOUP 8.00
Thailandís famous hot and sour, mixed seafood,
mushrooms, galangal, lemon grass, hot basil
leaves, chilli, lime.

SALAD

7.00 TIGER PRAWN SALAD (V)
kiwi fruit, apple, orange, grapes, spring onion,
exotic leaf, chilli, lime juice.

7.50 SEARED CHAROLAIS BEEF (V)
FILLET SALAD
cucumber, cherry tomatoes, spring onion,
coriander, chilli, lime juice, fresh mint.

8.00 CRUSTACEA SALAD
prawn, squid, scallop, mussel salad, red onion,
lemon grass, galangal, lime leaf, fresh
SPICY CHICKEN SALAD 7.50
red and spring onion, chilli
galangal, lime juice, mint.


HOT & SOUR GIANT KING 18.00
PRAWN SALAD
lemon grass, shallot, kaffir lime leaves, mint,
spring onion, mild chilli oil, light coconut milk.


DUCK SALAD 7.50
exotic leaves, taub tim
dressing.

MEAT / POULTRY

10.50 CHICKEN CASHEW NUTS (V)
spring onion, red & green capsicum,
mild fried chilli.


14.00 CHAR-GRILLED VEAL ESCALOPE
seaweed, ginger, spring onion.


11.00 CHAROLAIS BEEF FILLET
mushrooms, onions capsicums, oyster sauce.


12.00 MARINATED DUCK LEG
fried Thai basil, lemon grass, kaffir lime leaves
ROAST MARINATED 12.50
DUCKLING BREAST
crispy shallots, tamarind sauce.


CHAROLAIS BEEF FILLET 11.00
onion, fresh basil leaves, chilli.


VENISON FILLET 13.00
onion, garlic, black pepper.


ROASTED MARINATED QUAIL 12.50
salt, black pepper, spring onion, chopped red chilli

SEAFOOD / CRUSTACEA

28.00 WHOLE FRESH WATER LOBSTER
spring onion, chopped red chilli, coriander.


12.00 SWEET & SOUR TIGER PRAWNS (V)
cherry tomatoes, cucumber, pineapple,
spring onion.


12.50 STIR FRIED MIXED CRUSTACEA
tiger prawns, squid, queen scallops, mussels,
spring onion, garlic, black pepper.


18.50 STEAMED SEA BASS FILLETS
spring onion, ginger, Chinese mushroom,
premium soy sauce.


13.00 STEAMED GIANT TIGER
KING PRAWN
lemon juice, lemon grass, chilli, garlic,
lime leaves, coriander.
CRISPY SILVER SKIN COD 17.00
baby asparagus tips, yakiniki sauce.


CHAR-GRILLED HAKE 15.00
baked in banana leaf, shallots,
tamarind dipping sauce.


WHOLE CRISPY SEA BREAM 15.00
chopped shallots, capsicum, garlic, chilli,
sauce sam lod.


STEAMED RED SNAPPER 18.50
lemon juice, lemon grass, galangal, chilli,
garlic, lime leaves, coriander.


STIR FRIED TIGER 12.50
PRAWNS
black pepper, spring onion,
garlic.

11.00 GREEN CURRY (V)
Chicken
Thai aubergine, bamboo shoots,
lime leaves, sweet basil leaves, coconut milk.


11.00 RED CURRY (V)
Roasted Duck
pineapple, cherry tomato, grapes, kaffir lime
leaves, sweet basil leaves, coconut milk.


12.00 MILD RED CURRY (V)
King Tiger Prawn
mild chilli, kaffir lime leaves, coconut milk

9.00 SLOW POT ROAST BELLY PORK
gai lan.

12.00 SLOW POT ROAST VEAL SHIN
spring onion, baby asparagus tips.

8.50 PAD THAI CRAZY BEAR NOODLES (V)
stir fried rice noodles, tiger prawn,
bean sprouts, shallots, pickled white radish.


8.00 WOK FRIED FAT NOODLES (V)
chicken, Thai cabbage, cracked hen egg,
sweet soy sauce.

Dessert

7.00 VANILLA CHEESECAKE
Thai water chestnuts, sauted blueberries

6.50 ICE CREAM & SORBET
lychee, guava, chocolate, raspberry sorbet,
vanilla ice cream.

6.50 COCONUT TAPIOCA
banana beignet, pumpkin sorbet
THAI ASSIETTE 7.00
sticky coconut rice, exotic fruit kebab
guava sorbet.


BITTER CHOCOLATE 7.00
SEMI FREDDO
Kafi lime leaf foam.


PETITS FOURS 3.00





Additional Information


Address:

26-28 Whitfield Street, W1T 2RG

Nearest tube:

Goodge Street

Average Price:

£35 - £44 / €50 - €63

Opening times:

Lunch
Mon-Fri 12.00-2.45
Dinner
Mon-Sat 6.00-23.45

Dress Code:

Smart Casual



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