Nari

Gaeng Bumbai Aubergine

Crispy eggplant in a spicy bumbai curry with basil and crispy shallots—rich, crunchy, and boldly flavored

Squid & Pork Jowl

Tender grilled squid and pork jowl in chili‑lime vinaigrette with peanuts and cilantro—savory, succulent, and texturally compelling

Miang (Stone‑fruit betel leaf snack)

Betel leaf topped with stone fruits, cured trout roe, coconut, lemongrass, makrut lime and cashews—a bright, herbaceous snack

Crispy Eggplant Curry

Fried eggplant in a layered curry sauce

goong grob

Crispy fried shrimp tossed in tamarind‑chile dry spice with makrut mayo—crunchy, tangy, and savory.

yum palomai

Melon salad in white‑soy lime dressing with herbs, crispy shallots, and toasted coconut—bright, refreshing, layered.

Mussels in Curry with Charred Stone Fruits

Seasonal mussels dish with stone fruits

namtok moo

Grilled pork collar slathered in nam jim jaew with herbs and toasted rice powder, served with sticky rice—smoky, herbaceous, satisfying.

Gaeng Gradang Bites

Fried bites of Northern Thai headcheese—crispy, savory, and adventurous

Chef's Choice Family-Style Menu

Generously portioned tasting menu, weekly rotating

gaeng moo chamuang

Tangy, lightly sweet coconut‑free curry of pork belly with collard greens and sorrel—rich yet balanced.

Massaman Gae

Tender lamb shank in rich Massaman curry with grilled onions and nectarines—comforting and flavorful

massaman nuea

Beef shortrib in massaman curry with ramps, duck‑fat potatoes, and blood oranges—deep, creamy, nuanced.

Caramelized Fish Sauce Cabbage

Wok‑charred cabbage in fish sauce and garlic—simple, savory, addictive.

Dreaming of Lod Chong

Pandan parfait with salted coconut cream and scented salt over ice—creamy, fragrant, refreshing.

Miang

Betel‑leaf snacks topped with stone fruit, cured trout roe, coconut and fish‑sauce caramel—bright, sweet‑savory, and artfully composed

Crispy Whole Fish

Braised Dish with Grilled Scallions and Pomegranate

Pandan Ice Cream

Larb