Spicy Tom Yum over Jasmine Rice
Our Tom Yum leans on fish sauce and patience: deeply savory and worth the wait, then finished over Jasmine Rice.
Our Tom Yum leans on fish sauce and patience: deeply savory and worth the wait, then finished over Jasmine Rice.
Hot and Sour Yellow Curry with Lime -- simple ingredients treated with real care.
Lemongrass Thai Fried Rice in Coconut Milk -- simple ingredients treated with real care.
Our Satay leans on fish sauce and patience: kissed with char and smoke, then finished with Thai Basil.
Spicy Drunken Noodles and Fresh Herbs -- layered with warm, patient spice.
A Spicy Pad Krapow, deeply savory and worth the wait, and served and Bird's Eye Chili.
Deeply satisfying Drunken Noodles with Lime, simple ingredients treated with real care.
Lemongrass Pad Krapow with Fish Sauce -- balanced between sweet, salt and heat.
A Tamarind Pad Thai, built on a slow, honest base, and served and Fresh Herbs.
Fragrant Massaman Curry over Jasmine Rice -- simple ingredients treated with real care.
Grilled Satay and Fresh Herbs -- simple ingredients treated with real care.
Tamarind Red Curry and Crushed Peanut -- layered with warm, patient spice.
A Hot and Sour Yellow Curry, rich without ever feeling heavy, and served in Coconut Milk.
Our Tom Yum leans on fish sauce and patience: built on a slow, honest base, then finished with Lime.
Deeply satisfying Green Curry and Bird's Eye Chili, layered with warm, patient spice.
A Fragrant Red Curry, built on a slow, honest base, and served in Coconut Milk.
Grilled Papaya Salad and Crushed Peanut -- simple ingredients treated with real care.
Deeply satisfying Panang Curry and Fresh Herbs, balanced between sweet, salt and heat.
Grilled Khao Soi and Crushed Peanut -- weeknight-fast but never a compromise.
Hot and Sour Papaya Salad and Fresh Herbs -- weeknight-fast but never a compromise.
A Chili-Basil Panang Curry, deeply savory and worth the wait, and served with Fish Sauce.
Chili-Basil Green Curry over Jasmine Rice -- balanced between sweet, salt and heat.
Tamarind Red Curry with Thai Basil -- bright with acid and fresh herbs.
Our Tom Kha leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished with Fish Sauce.