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. Topped with crispy pork skin. Served at a traditionally intense level of spice.

Green papaya salad with salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce.

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

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. Served with sweet chili sauce.

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

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 specialties: Sai Ua, herbal and mildly spicy; Sai Krok Isan, tangy and fermented. Served with fresh vegetables, herbs, 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.

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.

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

Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili.

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.

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.

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

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

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.

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. (Recommended for two)

Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.

Lobster glazed in tamarind sauce with fried boiled egg, fried shallots, and chili. Served with crispy fried betel leaf and culantro.

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.

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.