Roasted duck breast with Thai chili paste and pickled daikon, tucked into a pillowy steamed bao bun

Tender marinated pork, fried until golden (SF)

House-made Thai-style chicken wings served with Thai sweet chili sauce

Traditional fried chicken “money bag” dumplings, sweet Thai chili sauce.

Hand-rolled crispy pastry with napa cabbage, carrots, glass noodles, and house tamarind-plum sauce (V)

Chargrilled shrimp with a vibrant garlic-lime sauce and fresh chili notes (GF)(SF)

Vegetable (v) or chicken with shiitake mushrooms, taro, and chives.

Deep-fried roti filled with potatoes, green peas, and carrots (V)

Pan-fried chive cakes served with sweet black soy sauce (V)

Green papaya salad with cherry tomato, bird’s eye chili, and roasted peanut (GF)(N)

Velvety coconut-milk soup with galangal, king mushrooms. Chicken or tofu (GF)(V)

Hot and sour shrimp soup with lemongrass, kaffir lime, and king mushroom (GF)(SF)

Chicken or vegetable (V) dumplings with shiitake mushroom, taro, and Napa cabbage in a delicate vegetable broth

Crispy fried red snapper fillet in a thick, fragrant chuchi curry with coconut milk and kaffir lime leaves

Crispy fried branzino fillet wok-tossed with roasted cashews, mixed peppers, and sweet onion (N)

Grilled marinated half chicken served with green papaya salad and sticky rice (GF)(N)

Roasted pork tenderloin and crispy pork belly over jasmine rice, finished with the chef’s signature sweet honey soy sauce

Jasmine rice wok-fried with fried tiger prawns, egg, Thai chili paste, and aromatic tom yum spices (SF)

Choice of chicken (30) or roasted duck (35). Thick egg noodles tossed in a rich Northern Thai curry with coconut milk and curry powder, served with pickled vegetables

Roasted duck breast in red curry with lychee, pineapple, and aromatic mixed peppers

Crispy duck breast with basil sauce.

Stir-fried crispy fried chicken or tofu with cashew, onion, and mixed peppers in a savory house sauce (N)

Wok-fired jasmine rice with farm egg, served with delicately crispy soft-shell crab (SF)

Curry fried rice with shrimp, chicken, pineapple, egg, and scallion, served in a hollowed pineapple (SF)

Sautéed udon with peppers and Thai basil. Grilled chicken or flank steak

Steamed tofu wok-tossed with cracked black pepper, garlic, onion, and peppers.

Seasonal medley wok-fired with garlic and premium soy sauce.

Sautéed Asian eggplant with peppers, onion, and fresh Thai basil.

Stir-fried ground chicken with Thai basil, jasmine rice, topped with a crispy fried egg.

Creamy Massaman curry with potato, slow-braised lamb (GF)

Traditional rice noodles with egg, beansprouts, and crushed peanut (N)(GF)

Drunken noodles with Thai basil, bird’s eye chili, bamboo shoots, peppers, egg, and onion

Flat rice noodles with Chinese broccoli and farm egg in sweet soy sauce.

Basil fried rice with onion, peppers, egg, and aromatic Thai chili.

Rich Panang curry with string bean, kaffir lime, and peppers (GF)(V)

Green curry with coconut milk, bamboo shoots, baby eggplant (GF)(V)

Creamy Massaman curry with onion, potato, and peanut, served with rice (GF)(N)(V)

Fresh mango · sticky rice · coconut cream

Lychee · apricot purée · cream cheese mousse · white chocolate

Purple yam · coconut milk · toasted coconut · cream cheese mousse · white chocolate

rice noodles, eggs, scallions, bean sprouts, peanuts (n) (gf)

flat rice noodles, chinese broccoli, eggs

fried rice, eggs, thai basil, onions, bell peppers, thai chili (S)

green curry, coconut milk, bamboo shoots, red bell peppers, eggplant, jalapeños (v) (gf)

panang curry, coconut milk, string beans, kaffir lime leaves, red bell peppers, jalapeños (v) (gf)

fried rice, egg, onion, scallion, tomato

Ginger sautéed with sweet onions, scallions, mushrooms & mixed bell peppers in house sauce