A combination of staple dishes and seasonal items.
Wok Fried Cashews
Roasted in the wok with chilis for that extra kick
Crispy Pig Ears
Marinated overnight with bourbon, fish sauce, brown sugar and five spice. A textured bite that pairs well with a cold beer.
Popular in Burma. Squash cubes battered and fried, served with traditional tamarind sauce for dipping.
Fried chickpea tofu from the Northern part of Burma. Served with tamarind sauce with green chilis, ginger and garlic.
Mango Chili Salt
A sliced half mango served with house made chili salt, a refreshing vegan option. A great way to start the meal or cleanse the palate before dessert.
To Start & Share
Thai scallop carpaccio: thin slices of sea scallops, drizzled with a Thai nam jim sauce and topped with fried garlic and micro cilantro.
Javanese Chicken Skewers
Grilled chicken skewers inspired by the Javanese preparation in Indonesia. Not your traditional "satay" skewers but golden from the turmeric and with a resonating lingering heat from the chili.
Laotian Stuffed Lemongrass
A stuffed lemongrass dish from Laos with ground pork, green onions & garlic. The essential oils from the lemongrass steep into the stuffing and come out during frying.
Inspired by Nyonya food, the cuisine of Straits Chinese whose descendants live in Malaysia and Singapore today. Blending Chinese and Malay ingredients - choose between fried chicken or chickpea tofu buns.
Thai Fried Beef Jerky
Tender hanger steak strips marinated overnight and then flash fried. Served with Shark Sriracha dipping sauce.
Green Papaya Salad
A riff of a Thai/Burmese style with shredded green papaya, Chinese long green beans, tomatoes, and wok tossed peanuts. Dressed with a refreshing mixture of lime, tamarind and garlic.
Ly Van Phuc Chicken Wings
Named for "Chicken Street" in Hanoi, where poultry is barbecued up and down this crowded alley. First sous vide for two hours and then finished on the grill for locked in flavor and charred edges.
Banana Blossom Salad
Inspired by Chef's time in Sri Lanka. Banana blossoms have palms in the center similar to artichoke. Thinly sliced and tossed with coconut poached chicken, Thai basil, cilantro and mint.
Wok Tossed Mussels
PEI Mussels wok tossed with green chili, garlic, krachai and galangal roots. Served in a basil infused coconut broth with grilled baguette.
Kee Mao Rice Noodles
Stir fried flat rice noodles with Chinese broccoli, zucchini, snap peas and onion.
Jackfruit & Purple Sweet Potato Curry
A rich, vegan Massaman curry, a spin on a traditional Thai dish. We replace beef with jackfruit and the potatoes with a slightly sweeter purple sweet potato to complement the notes of peanuts and tamarind.
Braised Short Rib Jungle Curry
Inspired by jungle curries of Northern Thailand. Braised beef short rib pieces with Thai eggplant and holy basil. A spicy dish, served with either jasmine or sticky rice.
Crispy Whole Fried Snapper
Crispy fried snapper fish. Eat this with your hands - pull of a piece of fish, dip it into our lime and lemongrass sauce, and pull a piece of sticky rice to go with it.
Vietnamese Grilled Pork Ribs
Pork spare ribs, marinated overnight and then slow roasted to perfection. Finished on the grill with palm sugar and fish sauce, and topped with red chilis, sesame seeds and scallions.
Rohan Duck Leg Khao Soi
Bone-in Rohan duck meat, slowly braised in turmeric, black pepper, black cardamon, shallot, and coconut milk. Served with egg noodles and pickled mustard greens. Finished off with a crispy egg noodle nest.
Seared Coconut Salmon
A transnational dish across Southeast Asia. We are proud to use high quality, sustainably fished Antarctic salmon. Chef's triple root sauce with fresh turmeric, galangal, and ginger. Served with green asparagus.
Burmese Roasted Chicken
A roasted half chicken inspired by Chef's time in Burma. Chicken is roasted on a bed of lemongrass stalks to infuse flavor. Served with a tart and sweet Burmese chili sauce.
Char Kuey Teow Noodles
Chef's spin on a popular dish in Singapore, Malaysia, Brunei, and Indonesia. Stir fried rice noodles with a black garlic sauce, Argentinian prawns and Chinese sausage.
Vietnamese Fried Rice
Elevated comfort food at its finest. Tossed in duck fat for flavor and wok fried with beech mushrooms, snap peas, cooked egg, baby shrimp, and sliced Chinese sausage.
Pan sauteed okra to get some color. Added to shallots, caramelized with fresh turmeric and ginger. Dish has some heat to it but can be made milder upon request.
Stir Fried Chinese Broccoli
Closer to broccoli rabe than traditional broccoli. Sauteed in garlic and diced Thai chilis.
Thai Gang Makua Rataouille
A play on the traditional French stew, this version is a nod to the French influence in Thailand. Lightly fried eggplant with bell peppers and zucchini.
Steamed traditionally with pandan leaves and served in traditional bamboo holders.
Coconut Lemongrass Jasmine Rice
Rice steamed with lemongrass stalks, coconut milk, and bay leaves. Lightly flavored and unsweetened.
Khao Neeo Mamuang
Traditional mango sticky rice with a twist. We infuse our sticky rice with butterfly pea flower to give it a beautiful blue color.
A buttery, spiced, four layer Indonesian spice cake. A nod to the Dutch influence in Indonesia with notes of cinnamon, cloves, and nutmeg.
Discovered by Chef while in an airport lounge in Bangkok, this became an obsession throughout her travels in Thailand. Red bananas wrapped in coconut sticky rice and rolled and steamed in banana leaves.
Pandan Ho Ho
A playful spin on a childhood classic. Rolled pandan chiffon cake with coconut frosting, topped with white chocolate, and toasted coconut flakes.
6 / 10
Thai iced tea or Vietnamese iced coffee pastry cream stuffed in a bombolini style doughnut. The granulated sugar over top is bruleed for an extra crunch.
5 / 5.50
Rotating flavors. Option for dairy free, gluten free and vegan soft serve.