Honey Lamb
$ 7.5
Grilled lamb strips marinated in honey and soya sauce.
Honey Lamb
Grilled lamb strips marinated in honey and soya sauce.
Soft Shell Crab
Fresh tropical soft shell crab, deep fried, topped with mild garlic, and pepper sauce. Please note: All of the crab is completely edible.
Blue Orchid Mixed Seafood Starters
Selection of steamed tiger prawns in spicy lemon dressing, Thai fish cakes, soft shell crab, fried with black pepper, and sea salt, grilled tiger prawns, and fried calamari in batter.
Blue Orchid Mixed Starters
Selection of satay chicken, vegetable spring rolls, fried lemon grass chicken wings, grilled tiger prawns, and sesame prawn on toast.
Fried Chicken Wings
Fried marinated chicken wings in fresh herbs and spices served with relish.
Grilled Tiger Prawns
Marinated grilled tiger prawns. Served with chili sauce.
Ped Ron
Aromatic shredded duck served with pancakes, salad, and Thai style hoi sin sauce.
Golden Crispy Prawn Toast
Marinated minced prawns on fresh white bread with mild herbs and sesame seed, and fried golden. Served with sweet chili relish.
Blue Orchid Mixed Vegetarian Starters
Vegetable spring rolls, Thai style sweet corn cake, deep fried tofu (bean curd), and fried battered mixed vegetables.
Tord Mun Kao-Pod
Thai style sweet corn cakes, in mild herbs and spices. Served with sweet chili sauce.
Tord-Man Pla
Traditional Thai fish cakes, made with grey feather back fish paste in fresh herbs and spices.
Goong Talai
Steamed tiger prawns, topped with chefs own fresh lemon and chili dressing.
Hoi Ob
Steamed half green shell mussels in fresh thai herbs. Accompanied with fresh lemon and lime chili sauce.
Battered Mix Vegetables
Mixed vegetables in mild herbs, deep fried in batter. Served with sweet relish.
Tom Yum
Famous traditional spicy and sour soup, with lemon grass, Thai ginger, kaffir lime leaves, and chilly oil.
Tom Kha
Traditional sour and spicy soup, with coconut milk, and herbs.
Lab Gai
Steamed minced chicken tossed with fresh herbs, shallots, fresh mint in lemon, and lime dressing.
Som-Tum
Shredded cucumber, carrot, cabbage and sewed tossed in fresh lemon and, lime dressing.
Mixed Seafood Salad
Mixed seafood tossed with glass vermicelli noodles in fresh herbs, and spices.
Beef Salad
Marinated grilled sirloin beef, tossed in fresh Thai herbs and spicy lemon and chili dressing.
Goong Paow
Jumbo King prawns, grilled in mild herbs. Served with chef’s special sauce.
Pla Yang Bai Thong
Whole sea bass with thai herbs grilled on fresh banana leaf, served with spicy lemon dressing. Can be served without head.
Gai Yang
Grilled marinated chicken in Thai herbs and lemon grass.
Weeping Tiger Beef
Grilled marinated sirloin in Thai fresh herbs, and spices, served with chef’s own sauce.
Grilled Calamari
Mildly spiced grilled calamari marinated in Thai herbs. Served with chef’s own sauce.
Goong Yai Sauce Ma-kham
Lightly fried jumbo king prawns in egg flour, topped with home made tamarind sauce and garnished with grilled pineapple rings.
Pla Tord Sa-Moon Prai-Thai
Whole sea bass lightly fried, dressed with fresh thai herbs salad. Can be served without head.
Ta-lay Phad Cha
Sizzling mixed seafood stir fried with fresh herbs and chilies.
Neua Phad Ta-Krai
Grilled marinated sliced sirloin beef, then wok fried with with tossed lemon grass in light soya and oyster sauce.
Talay Yang
Marinated grilled mixed seafood in mild herbs and spices. Served with spicy dressing.
Pla Sauce Ma-Kham
Lightly fried whole sea bass, topped with Thai shallots and smooth tamarind sauce. Can be served without head.
Chu-Chi Goong
Smooth aromatic curry with jumbo king prawns and kaffir lime leaves.
Gaeng Keaw Wan Green Curry
Famous Thai green curry, with herbs and coconut milk.
Gaeng Dang Red Curry
Traditional Thai red curry with coconut milk.
Massaman Curry
Traditional style curry with peanuts and potato.
Gaeng Ga-Ree Yellow Curry
Thai curry in mild coconut sauce.
Panang Curry
Aromatic smooth curry, with coconut milk and kaffir lime leaves.
Hoi-Shell Phad Prik Thai Dhum
Flash fried sea scallops with black pepper and garlic sauce.
Goong Phad Nam Prik-Paow
Wok fried tiger prawns with roasted chili paste.
Goong Preaw Wan
Jumbo king prawns with vegetables in Thai style sweet and sour sauce.
Goong Phad Prik-Khing
Stir fried tiger prawns with fine beans, chilli paste, and kaffir lime leaves.
Plamerk Phad Prik
Wok fried calamari with chilies and herbs.
Plamerk Phad Prik Praow
Stir fried calamari tossed with roasted chili paste.
Hoy Malang Phu Phad Hola-Pha
Stir fried half shell green mussels, with chilies and sweet basil leaves.
Chu-Chi Hoi-Shell
Smooth aromatic curry with sea scallops and kaffir lime leaves.
Pla-Peaw Wan
Crispy whole sea bass with vegetables in Thai style sweet and sour sauce. Can be served without head.
Chu-Chi Pla
Aromatic smooth curry with fresh whole sea bass and kaffir lime leaves. Can be served without head.
Pla Neung Ma-Naow
Steamed whole sea bass, topped with spicy lemon and lime dressing. Can be served without head.
Pla Neung Sie-Eaw
Whole sea bass, topped with fresh ginger, spring onion, and soya sauce. Can be served without head.
Set Menu D - vegetarian
STARTERS o Selection of vegetable spring rolls, Thai style sweetcorn cakes, battered mixed vegetable & deep fried tofu (bean curd). Served with relishes. MAIN COURSE o Fried aubergine with fresh chilli & sweet basil o Traditional Thai red curry with vegetables, fresh tofu & coconut milk o Stir fried mixed vegetables with garlic & soya sauce o Steamed fragrant jasmine rice
Phad Pak Choi
Wok fried pak choi in soya sauce and garlic.
Phad Phak Keaw
Flash fried mixed green vegetables in garlic and soya sauce.
Phad Ma-Khua
Fresh aubergine fried with fresh chili and sweet basil.
Phad Khing
Stir fried with fresh ginger, chilies, black fungus, and soybean paste.
Gai Phad Med Ma Muang
Stir fried chicken with roasted chilies, cashew nuts, and water chestnuts in chili oil.
Nuae Phad Nam Mun Hoi
Flash fried beef with oyster sauce, mushrooms, and onion.
Ped Phad Bai Holapa
Stir fried duck breast with chilies, and sweet basil leaves.
Nuae Phad Kha-Chai
Wok fried beef with Thai mild ginger (galinga) with chilies.
Phad Kra-Praow
Wok fried with chilies, holy basil in Thai fish sauce.
Peaw Wan
Stir fried with vegetables and Thai style sweet and sour sauce.
Ped Ma-Kham
Roasted duck breast, topped with smooth tamarind sauce.
Ped Peaw Wan
Roasted duck breast with vegetables and Thai style sweet and sour sauce.
Phad Thai
Famous Thai rice noodles with egg, bean sprouts, and tamarind sauce.
Kao Suey
Steamed fragrant Thai jasmine rice.
Phad Mee
Stir fried egg noodles, with garlic, and soya sauce.
Set Menu E
STARTERS Selection of – Honey lamb, Satay Chicken, Grilled tiger prawn, Goong talai & Prawn Toast. MAIN COURSE Tiger prawns wok fried with chillies, thai Basil in fish sauce. Crispy whole sea bass topped with peppers, Chilies & holy basil. Stir fried chicken with rosted chillies, Cashew nuts, water cheshnut in chilli oil. Wok fried pak choi in soya sauce & garlic. Thai rice noodles, chicken, egg
Kao Kra Tie
Served with Steamed coconut jasmine rice.
Phad Kie-Maow
Stir fried rice noodles with vegetables, garlic, and chilies.
Kao Phad Nam Prik Paow
Thai fragrant rice, stir-fried with egg, onions, and sweet basil leaves in chili paste.
Kao Phad Kai
Served with Egg fried fragrant jasmine rice.
Set Menu A
STARTERS o BLUE ORCHID MIXED STARTERS Selection of, satay chicken, grilled tiger prawn, fried marinated chicken wings, sesame prawn toast & vegetable spring rolls. Served with relishes. MAIN COURSE o Traditional panang tiger prawn curry with fresh herbs & lime leaves in coconut o milk. o Stir fried chicken in mild garlic & pepper sauce. o Wok fried mixed vegetables in soya sauce
Set Menu B
STARTERS o BLUE ORCHID MIXED STARTERS or PEDRON (duck with pancakes ) MAIN COURSE o Famous Thai chicken green curry, with herbs and coconut milk. o Roasted duck breast, topped with smooth tamarind sauce. o Stir fried chicken with fresh ginger, chillies, black fungus & soya bean paste. o Wok fried selected mixed vegetables in soya sauce. o Steamed fragrant jasmine rice
Set Menu C
STARTERS o BLUE ORCHID MIXED STARTERS or PEDRON (duck with pancakes) SECOND COURSE o Famous traditional spicy & sour soup with tiger prawns, lemon grass, galanga, kaffir, lime leaves & chilli oil. MAIN COURSE o Famous Thai chicken green curry, with herbs & coconut milk. o Stir fried duck breast with chillies & sweet basil leaves. o Whole steamed sea bass, topped with fresh ginger,
S-1: GOONG KRA PRAOW
S-2: CHU CHI GAI
Grilled chicken topped with smooth aromatic curry sauce and kaffir lime leaves
S-3: CRISPY BEEF
Stir fried beef with bell peppers and spring onions
S-4: GAI PHAD PHAK
Stir fried chicken in mild garlic and pepper paste
S-5: GOONG PHAD MED MA MUANG
Lightly fried tiger prawns then stir with roasted chillies, cashew nuts, water chestnuts in chilli oil.
2-6: PLA NEUNG PRIK PRAOW
Crispy whole sea bass topped with wok fried peppers, chillies and thai basil.
Lemonade
J2O
Located at 27 Shakespeare Road, Bedford, Blue Orchid menu offers a delightful array of authentic Thai dishes in a relaxed, welcoming atmosphere. This charming restaurant has quickly gained popularity for its flavorful offerings, with a menu that blends traditional Thai ingredients and cooking techniques to create bold, aromatic dishes. Whether you’re in the mood for a quick bite or a leisurely meal, Blue Orchid provides a satisfying dining experience.
The Blue Orchid menu is diverse, catering to a variety of tastes with its extensive selection of appetizers, mains, and sides. Popular starters include crispy spring rolls, delicious satay skewers, and the classic Thai fish cakes, all expertly prepared with fresh ingredients. For mains, the menu features a range of traditional Thai curries such as green curry, red curry, and the creamy massaman curry, each offering a perfect balance of spices, coconut milk, and tender meats. Pad Thai and fried rice are standout noodle and rice dishes, packed with flavor and topped with fresh herbs, peanuts, and a squeeze of lime.
During my visit, I chose the green curry with chicken, paired with fragrant jasmine rice and a side of Thai spring rolls. The curry was rich and creamy with just the right amount of heat, while the chicken was tender and infused with the curry’s bold flavors. The spring rolls were crispy on the outside and filled with a flavorful mix of vegetables and herbs, making them a perfect starter. Many diners around me were enjoying the pad Thai and massaman curry, both of which looked just as enticing.
Service at Blue Orchid is friendly and attentive, with staff eager to ensure a pleasant dining experience. The prices are fair for the portion sizes and quality of food, making it a great value for those looking for an authentic Thai meal in Bedford.
For anyone in Bedford seeking a reliable and flavorful Thai restaurant, Blue Orchid menu delivers on both taste and authenticity, providing a consistently enjoyable dining experience.