LumLum

Crying Tiger

Chargrilled beef served with garlic rice and an incendiary chili-lime dipping sauce — the dish that hooks regulars.

Pad Thai

A benchmark version — properly wok-charred with the right balance of tamarind tang, not the gluey sweet-sour paste served elsewhere

Pad Ki Mao

Wide flat noodles with Thai basil, chili, and your choice of protein — one of the kitchen's strongest dishes, fiery and fragrant

Grilled Thai River Prawns

Massive charred river prawns served with a tart chili-lime dressing — juicy, smoky, and worth every penny.

Green Curry

Coconut milk base with real green chili heat and fresh aromatics — not diluted, not over-thickened

Thai Basil Ka Prow Gai

Minced chicken sauteed with fresh Thai basil, bird's eye chili, and garlic, crowned with a crispy fried egg.

Som Tum

Crisp shreds of green papaya with fish sauce, lime, and enough dried shrimp to make it genuinely savory and complex

Tom Yum Soup

Properly sour and fragrant with lemongrass, kaffir lime, and galangal — a clean, clarifying broth that sets the tone for the meal

Khao Soi

Northern Thai coconut curry noodle soup with crispy noodle topping — rich, aromatic, and properly spiced.

Massaman Curry

Rich and slow-cooked with potato and onion, less heat but deep spice complexity from the curry paste

Crispy Crab Omelette

A Thai-style omelette stuffed with crab meat — crispy on the outside, rich and savory within.

Thai Iced Tea

House-brewed, properly sweet and creamy — the real thing, not a bottled approximation

Steamed Fish

Whole steamed fish in a fragrant Thai sauce — a sleeper hit that regulars recommend over flashier dishes.

Itim Bua Loy

Thai taro mochi balls floating in sweet coconut milk, paired with coconut ice cream — a unique, comforting dessert.