Food Menu

Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.

A bold Northeastern-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Served at a traditionally intense level of spice.

Tuna gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crisp sago.

Asparagus delicately set in yanang leaf aspic, tossed with fresh herbs, toasted rice powder, and pla ra, a fermented fish sauce, for layered umami depth.

Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.

Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.

Boneless wings filled with minced chicken and sticky rice, fried until golden, finished with makwaen pepper and Thai herbs.

A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.

A rare Northern Thai delicacy: pork red curry slow-simmered, then set into a savory chilled terrine. Aromatic, rich, and uniquely textured.

Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by khao jee pu, grilled sticky rice filled with jumbo lump crab.

A duo of house-made sausages: Sai Ua, herbal and mildly spicy, and Sai Krok Isan, tangy and fermented. Served with fresh vegetables, herbs, and jaew pla ra, a bold Thai fermented fish chili dip.

A fragrant broth of smoky chili, makwaen pepper, and herbs, served with chicken roulade and chicken meatballs. Herbal, aromatic, and warmly spiced.

Delicate Thai-style egg custard with mushrooms, betel leaf, and herbs. Earthy and aromatic.

A Northern Thai classic of chicken poached in its own juices with chili paste, kaffir lime, and fermented fish sauce. Spicy, herbal, and deeply savory.

Tender beef short rib in a bold, tangy broth of lemongrass, chili, and shrimp paste.

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.

Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste. Smoky, nutty, and aromatic.

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.

Iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip.

Pork spare ribs simmered with young jackfruit in a rich, earthy Northern curry.

Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.

Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.

Prime New York strip paired with a grilled sticky rice waffle, cured egg, and roasted garlic. Served with nam jim jaew, a traditional tamarind chili dip.

Braised bone-in beef short rib with Northern-style dry curry

A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.

Smoky grilled sticky rice filled with jumbo lump crab.

Seasonal vegetables wok-fried housemade savory sauce topped with dry galangal chili flakes.