Secrets Of Tiger

Green Curry

Fragrant coconut-milk curry with bright herbaceous heat — a benchmark dish that showcases the kitchen's commitment to real Thai aromatics

Pad Thai

The litmus test for any Thai kitchen — here it skews toward the tangy and savory end rather than sweet, with good wok char

Drunken Noodles (Pad Kee Mao)

Wide rice noodles tossed with Thai basil and chilies in a bold, slightly smoky sauce — one of the better versions in the East Bay

Tom Kha Gai

Coconut milk soup with lemongrass and galangal — deeply aromatic and well-balanced between creamy richness and citrus brightness

Panang Curry

Richer and slightly sweeter than green curry, with a thick coconut base and kaffir lime leaves that perfume the whole dish

Mango Sticky Rice

Seasonal sweet sticky rice with ripe mango and coconut cream — a simple dessert executed cleanly when fresh mango is in