Khao Tiew

Khao Pad Mun Nuer (beef short rib tallow fried rice)

Rice shimmering with beef tallow, topped with medium‑rare short rib and soy‑cured egg yolk—rich, savory, and deeply satisfying

Duck breast panang curry

Sous-vide medium-rare duck breast in a fragrant panang curry with lime.

Khao Soi

Northern-style spicy curry soup with egg noodles, pickled vegetables, chili jam, and crispy noodles.

Crispy Papaya Salad

A bird’s‑nest of fried papaya served with dressing on the side—crunchy and playful

Tom Yum Hotpot

Creamy tom yum with bouncy calamari, shrimp, and mushrooms.

Saucy spicy wontons

Steamed pork‑filled wontons in a house spicy‑sweet‑sour sauce—tangy heat with chewy filling

Pad Krapow

Stir-fried holy basil with ground pork in housemade garlic-chili soy, over jasmine rice.

Kaya Toast

Pan‑seared shokupan with pandan custard and coconut ice cream—contrast of textures and temperatures

Pla Tod Num Pla (fried branzino)

Crispy whole branzino in sweet fish sauce—crunchy, savory‑sweet, and excellent with prik nam pla

Pad Ped Nuer Saab (spicy ground beef)

Pungent, spicy stir‑fried wagyu beef with chilies and basil over jasmine rice—fiery and bold

Beef Massamun Curry

Braised beef shank in mild, sweet‑savory massamun curry with potatoes and pickled radish

Pad Thai Bolan

Old‑school stir‑fried noodles with tamarind and fish sauce, tofu, egg, bean sprouts—umami‑salty take on pad Thai

Gangster Chicken (fried chicken elements)

Crispy fried chicken with flavorful sauce—crispy and satisfying, though boiled chicken side was rubbery

Pad See Ew