SMALL PLATES
Sweet Corn Salad Two WaysUS$ 20,00
Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.
Green Papaya Salad with NoodlesUS$ 20,00
A Northeast Thai-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Topped with crispy pork skin.
Salted Raw Crab SaladUS$ 22,00
Salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce.
Thai Papaya SaladUS$ 20,00
Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing.
Thai Fish CevicheUS$ 25,00
Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crispy sago.
Minced Duck & Foie GrasUS$ 36,00
A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.
Tapioca DumplingsUS$ 16,00
Steamed tapioca dumpling filled with a savory peanut filling.
Stuffed Chicken WingsUS$ 23,00
Minced chicken and sticky rice stuffed in boneless chicken wings, finished with makwaen pepper and Thai herbs. Served with sweet chili sauce.
Crab Butter Custard with UniUS$ 25,00
Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by khao jee pu, grilled sticky rice filled with jumbo lump crab.
Raw Beef TartareUS$ 25,00
Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.
Yellowtail MiangUS$ 18,00
Betel leaf wraps with yellowtail, toasted coconut, cashews, and rice crackers.
Crispy Shrimp BallsUS$ 20,00
Chicken & shrimp balls served with Chinese plum jelly and cucumber relish.
Thai Coconut Crab PancakesUS$ 25,00
Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.
LARGE PLATES
Seared Duck Dry Stir-Fry CurryUS$ 42,00
Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste.
Northern Thai Pork Belly CurryUS$ 35,00
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.
Squid Ink & Salted Egg YolkUS$ 28,00
Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili.
Lobster in Tamarind Glaze with EggUS$ 49,00
Lobster glazed in tamarind sauce with fried boiled egg, fried shallots, and chili. Served with crispy fried betel leaf and culantro.
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.
Three Aromatics Stir-Fried NoodlesUS$ 28,00
Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.
Thai Basil Strip LoinUS$ 32,00
Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.
Northern Dry Curry Short RibUS$ 65,00
Braised bone-in beef short rib with Northern-style dry curry
Seared Iberico PorkUS$ 36,00
Iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip.
Chiang Mai Curry NoodleUS$ 38,00
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.
Salt-Crusted Roasted BranzinoUS$ 59,00
Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.
Roasted Seabass in Banana LeafUS$ 48,00
Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.
Roasted Half ChickenUS$ 28,00
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.
Chicken Confit Green CurryUS$ 30,00
Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk.
Mushroom Stir-Fry CurryUS$ 28,00
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.
Beef Tallow Fried RiceUS$ 35,00
Beef tallow fried rice with grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce.
Grilled Yellowtail Collar with Tamarind Chili SauceUS$ 33,00
Grilled yellowtail collar served with a tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots.
SIDES
Savory Pork Blood RiceUS$ 13,00
A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.
Grilled Sticky Rice with CrabUS$ 10,00
Smoky grilled sticky rice filled with jumbo lump crab.
Seasonal Stir-Fried VegetablesUS$ 15,00
Seasonal vegetables wok-fried housemade savory sauce topped with dry galangal chili flakes.
DESSERTS
Taro Custard with Black Sticky Rice Ice CreamUS$ 20,00
Mango Sticky Rice SundaeUS$ 20,00