Food Menu
Available during dinner hours and weekend lunch.
SMALL PLATES
Sweet Corn Salad Two Ways
Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.
20
Green Papaya Salad with Noodles
A Northeast Thai-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Topped with crispy pork skin.
20
Salted Raw Crab Salad
Salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce.
22
Thai Papaya Salad
Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing.
20
Thai Fish Ceviche
Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crispy sago.
25
Spicy Minced Duck & Foie Gras
A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.
36
Tapioca Dumplings
Steamed tapioca dumpling filled with a savory peanut filling.
16
Stuffed Chicken Wings
Minced chicken and sticky rice stuffed in boneless chicken wings, finished with makwaen pepper and Thai herbs. Served with sweet chili sauce.
23
Crab Butter Custard with Uni
Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by khao jee pu, grilled sticky rice filled with jumbo lump crab.
25
Spicy Raw Beef Tartare
Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.
25
Yellowtail Miang
Betel leaf wraps with yellowtail, toasted coconut, cashews, and rice crackers.
18
Crispy Shrimp Balls
Chicken & shrimp balls served with Chinese plum jelly and cucumber relish.
20
Thai Coconut Crab Pancakes
Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.
25
LARGE PLATES
Seared Duck Dry Stir-Fry Curry
Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste.
42
Northern Thai Pork Belly Curry
Slow-braised pork belly in a rich Northern Thai curry of chili, ginger, galangal, lemongrass, turmeric, and warm spices. Topped with cashews and crispy ginger.
35
Squid Ink & Salted Egg Yolk
Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili.
28
Lobster in Tamarind Glaze with Egg
Lobster glazed in tamarind sauce with fried boiled egg, fried shallots, and chili. Served with crispy fried betel leaf and culantro.
49
Crispy Pork Belly Roll with Five-Spice Glaze
Rolled crispy pork belly glazed in a rich five-spice sauce with notes of garlic, cilantro root, and white pepper. Finished with pickled Chioggia beetroot, scallions, and chili.
28
Three Aromatics Stir-Fried Noodles
Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.
28
Thai Basil Strip Loin
Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.
32
Northern Dry Curry Short Rib
Braised bone-in beef short rib with Northern-style dry curry
65
Seared Iberico Pork
Iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip.
36
Chiang Mai Curry Noodle
Egg noodles in a rich Northern Thai khao soi coconut curry with slow-braised beef short rib, finished with crispy noodles, pickled mustard greens, shallots, lime, and chili oil.
38
Salt-Crusted Roasted Branzino
Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.
59
Roasted Seabass in Banana Leaf
Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.
48
Roasted Half Chicken
Inspired by the renowned grilled chicken of Kao Suan Kwang in Northeastern Thailand. Roasted half chicken served with sweet chili sauce and jaew pla ra, a bold fermented fish chili dip.
28
Chicken Confit Green Curry
Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk.
30
Mushroom Stir-Fry Curry
King oyster mushrooms with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste. Smoky, nutty, and aromatic, offering a plant-based take on a Northern classic.
28
Beef Tallow Fried Rice
Beef tallow fried rice with grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce.
35
Grilled Yellowtail Collar with Tamarind Chili Sauce
Grilled yellowtail collar served with a tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots.
33
SIDES
Savory Pork Blood Rice
A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.
13
Grilled Sticky Rice with Crab
Smoky grilled sticky rice filled with jumbo lump crab.
10
Seasonal Stir-Fried Vegetables
Seasonal vegetables wok-fried housemade savory sauce topped with dry galangal chili flakes.
15
DESSERTS
Taro Custard with Black Sticky Rice Ice Cream
20
Mango Sticky Rice Sundae
20