SMALL PLATES
Sweet Corn Salad Two Ways20,00 US$
Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.
Green Papaya Salad with Noodles20,00 US$
A Northeast Thai-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Topped with crispy pork skin.
Salted Raw Crab Salad22,00 US$
Salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce.
Thai Papaya Salad20,00 US$
Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing.
Thai Fish Ceviche25,00 US$
Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crispy sago.
Minced Duck & Foie Gras36,00 US$
A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.
Tapioca Dumplings16,00 US$
Steamed tapioca dumpling filled with a savory peanut filling.
Stuffed Chicken Wings23,00 US$
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 Uni25,00 US$
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 Tartare25,00 US$
Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.
Yellowtail Miang18,00 US$
Betel leaf wraps with yellowtail, toasted coconut, cashews, and rice crackers.
Crispy Shrimp Balls20,00 US$
Chicken & shrimp balls served with Chinese plum jelly and cucumber relish.
Thai Coconut Crab Pancakes25,00 US$
Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.
LARGE PLATES
Seared Duck Dry Stir-Fry Curry42,00 US$
Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste.
Northern Thai Pork Belly Curry35,00 US$
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 Yolk28,00 US$
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 Egg49,00 US$
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 Noodles28,00 US$
Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.
Thai Basil Strip Loin32,00 US$
Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.
Northern Dry Curry Short Rib65,00 US$
Braised bone-in beef short rib with Northern-style dry curry
Seared Iberico Pork36,00 US$
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 Noodle38,00 US$
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 Branzino59,00 US$
Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.
Roasted Seabass in Banana Leaf48,00 US$
Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.
Roasted Half Chicken28,00 US$
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 Curry30,00 US$
Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk.
Mushroom Stir-Fry Curry28,00 US$
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 Rice35,00 US$
Beef tallow fried rice with grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce.
Grilled Yellowtail Collar with Tamarind Chili Sauce33,00 US$
Grilled yellowtail collar served with a tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots.
SIDES
Savory Pork Blood Rice13,00 US$
A Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory. Served with mixed herbs.
Grilled Sticky Rice with Crab10,00 US$
Smoky grilled sticky rice filled with jumbo lump crab.
Seasonal Stir-Fried Vegetables15,00 US$
Seasonal vegetables wok-fried housemade savory sauce topped with dry galangal chili flakes.
DESSERTS
Taro Custard with Black Sticky Rice Ice Cream20,00 US$
Mango Sticky Rice Sundae20,00 US$