Reservations
Wednesday - Saturday from 5pm
We offer a tasting menu, and a smaller 4 course menu
Tasting menu 1195
Wine and drink menu 955
4 course menu 795
Wine and drink menu 635
Please let us know in advance if you have any dietaries og allergies. Allow 3-4 hours when you dine with us.
For groups larger than 6 guests please contact us at post@plah.no or by phone (+47) 22564300 (press 1)
Private dining rooms:
The wine-room 6-8 people
The jungle-room 9-12 people
Vacation:
Christmas holidays December 22 - January 6, 2020
Easter holidays April 5 - April 13
Summer Holidays July 12 - July 27
Christmas holidays December 20 - January 4, 2021
Book We offer a tasting menu, and a smaller 4 course menu
Tasting menu 1195
Wine and drink menu 955
4 course menu 795
Wine and drink menu 635
Please let us know in advance if you have any dietaries og allergies. Allow 3-4 hours when you dine with us.
For groups larger than 6 guests please contact us at post@plah.no or by phone (+47) 22564300 (press 1)
Private dining rooms:
The wine-room 6-8 people
The jungle-room 9-12 people
Vacation:
Christmas holidays December 22 - January 6, 2020
Easter holidays April 5 - April 13
Summer Holidays July 12 - July 27
Christmas holidays December 20 - January 4, 2021
“
Norwegian ingredients blend with Thai flavours at this well-run restaurant.”
Thaimani
Terje Ommundsen is known as Norway's best "thai chef", and his restaraunt Plah is one of the most popular in Oslo. The intention was that Thaimani should become a natural part of the kitchen interiour. It should be userfriendly and uncomplicated, so that everyone was inspired to cook thai as Terje and Plah.
224 Pages. 449 nok.
224 Pages. 449 nok.
Thaiobsessed
Gatemat fra Bangkok til Oslo. Denne boken gir deg oppskrifter på fantastiske småretter; de beste smakskombinasjonene som det thailandske kjøkkenet kan by på. Og selv om det er gatemat, er dette raffinerte og spennende retter.
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The Thaifood at Plah
Thaifood is all about the freshness of the ingredients, the balance between salt, sweet, sour and bitter, the people who make it, and the people who enjoy it.
With background from some of the best restaurants in Norway, Chef Terje Ommundsen entered the Thai cuisine in 2003 and decided to dedicate the next years with this incredible, exiting kitchen. After 15 years in “the Thai business”, he has developed a unique kitchen through all his experience, travels and journeys. We use ancient Thai techniques and modern European techniques. We use old Thai recipes and combine with new modern recipes. Traditional Thai kitchen tools and utensils are mixed with supermodern kitchen machines.
The result is a unique combination between the fresh Norwegian produce, the old and the new, but always the fresh Thai flavors.
With background from some of the best restaurants in Norway, Chef Terje Ommundsen entered the Thai cuisine in 2003 and decided to dedicate the next years with this incredible, exiting kitchen. After 15 years in “the Thai business”, he has developed a unique kitchen through all his experience, travels and journeys. We use ancient Thai techniques and modern European techniques. We use old Thai recipes and combine with new modern recipes. Traditional Thai kitchen tools and utensils are mixed with supermodern kitchen machines.
The result is a unique combination between the fresh Norwegian produce, the old and the new, but always the fresh Thai flavors.