The favourite
Chicken satay
Four skewers marinated in turmeric and coconut milk, peanut sauce and cucumber relish.
COP 19,600
Catering
The wok travels
We bring Thai cooking to offices, homes and film sets across Medellín, from 15 people up.
How we do it
Cooked there, never reheated
We arrive with a wok, gas and two cooks. Curries and broths leave the Belén kitchen that same morning; the stir-fries are made in front of people, because a reheated pad thai isn't a pad thai.
Three formats: **stations** (the wok in plain sight, people come to it), **served table** (dishes in the middle, the way it's eaten at home) and **individual boxes**, which is what offices and film sets ask for.
Vegetarian and vegan are marked from the kitchen, and the heat comes on the side, in a jar, for whoever wants it. Seventy-two hours' notice is enough; for more than 60 people, a week.
What travels best
The dishes we always suggest
Fresh shrimp rolls
COP 22,400Rice paper, shrimp, vermicelli, mint and tamarind sauce.
Tod mun pla
COP 21,200Fish cakes with kaffir lime leaves and sweet chili sauce.
Lemongrass wings
COP 23,800Crispy wings glazed with lemongrass, fried garlic and sesame.
Crispy tofu with peanut sauce
COP 17,900Fried tofu, peanut sauce and cilantro.
Tom yum goong
From COP 18,900Hot and sour shrimp soup with lemongrass, galangal and mushrooms.
How it looks
