Lunch Menu

Northern Thai egg noodles with chicken roulade in coconut curry, topped with crispy noodles, pickled vegetables, red onion, fried shallots, and chili oil.

Vermicelli noodles in a tomato pork broth with baby pork spare ribs and congealed blood. Served with bean sprouts, pickled vegetables, fried garlic, and chili oil.

Chicken simmered in green chili and coconut milk with Thai eggplant, basil, kaffir lime, and galangal.

Basa fish formed into a mosaic and simmered in shrimp paste sauce with Thai herbs, dried chili, and fermented fish essence. Finished with cherry tomatoes and cilantro, scallions, and culantro.

Northeastern-style roasted chicken served with sweet chili sauce and jaew pla ra, a bold fermented fish chili dip.

Slow-braised beef brisket served in a deeply aromatic broth enriched with beef blood. Served with Thai basil, celery, bean sprouts, cilantro, culantro, and chili oil.

Minced chicken stir-fried with jaew pla ra, a Northern chili relish of fermented fish, garlic, and tomato. Infused with lemongrass and kaffir lime leaves.

Galangal-marinated pork chop seared for a smoky finish. Served with Thai chimichurri and nam prik ka, a fiery galangal chili dip.

King oyster mushrooms with stir-fried Thai eggplant, long beans, and herbs, served with toasted rice in a rich curry paste.

Shredded green papaya with tomatoes, string beans, peanuts, and chilies, tossed in chili-lime dressing.

Sweet corn salad with cashews, tomatoes, and string beans in a citrus-laced dressing.

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