PAI

Khao Soi

Northern Thai coconut curry noodle soup with braised protein, soft egg noodles in the bowl and crispy fried noodles on top — rich, aromatic, and textually brilliant

Pad Thai

Wok-fired rice noodles with tamarind, egg, and crushed peanuts — a reliable benchmark that holds up against the more regionally specific dishes

Som Tum (Green Papaya Salad)

Shredded green papaya pounded with fish sauce, lime, chili, and tomato — made with actual heat and a sharp, funky edge that distinguishes it from sanitized versions elsewhere

Massaman Curry

Slow-cooked, mild-leaning curry with warm spices (cinnamon, cardamom) over tender protein — deeply savory and ideal for those who prefer lower heat

Green Curry

Bright, herbaceous curry built on fresh green chili paste with coconut milk and Thai basil — more aromatic heat than the Massaman, pairs well with jasmine rice

Mango Sticky Rice

Sweet glutinous rice soaked in coconut cream alongside ripe mango — the classic dessert executed cleanly, a good finish after spicier dishes

Thai Iced Tea

Strong brewed tea sweetened and cut with condensed milk over ice — sweet and cooling, a good counterbalance to the kitchen's bolder spice levels