Jatujak

Green Curry

Rich coconut milk base with real Thai basil and a fragrant galangal backbone that distinguishes it from blandified versions

Pad Kra Pao (Thai Basil Stir Fry)

Wok-fried minced pork or chicken with holy basil and bird's eye chilies, served over jasmine rice with a crispy fried egg

Larb

Ground meat salad tossed with toasted rice powder, fish sauce, lime, and fresh herbs — assertively funky and genuinely spiced

Tom Yum Soup

Sharp, lemongrass-forward broth with galangal and kaffir lime that doesn't pull punches on sourness or heat

Som Tam (Green Papaya Salad)

Shredded unripe papaya with cherry tomatoes, long beans, dried shrimp, and a dressing that balances sour, salty, and heat

Massaman Curry

Slow-cooked, warming curry with potato and a mild sweetness from coconut milk — good entry point for heat-averse diners

Pad Thai

Stir-fried rice noodles with tamarind, egg, bean sprouts, and scallion — competent but the kitchen's strengths lie in the spicier, more herbaceous dishes

Mango Sticky Rice

Ripe Ataulfo mango over glutinous rice with sweetened coconut cream — a clean finish when in season