Old Weang Ping

Green Curry

Herbaceous and coconut-rich with genuine heat, the kind of green curry that tastes house-blended rather than jarred

Pad Thai

A reliable benchmark dish executed cleanly — proper wok char, tamarind balance, and not overly sweetened

Massaman Curry

Rich, slow-simmered with potatoes and a deep spice profile that rewards diners who want something less fiery

Tom Kha Soup

Coconut milk broth with galangal and lemongrass fragrance that's warming and properly balanced between sour and rich

Papaya Salad

Som tam with real funk and heat — fish sauce-forward and aggressively spiced for those who ask for Thai spice levels