Grilled marinated pork belly with jaew relish.

Fried tofu with peanut tamarind dipping sauce.

Fried tender squid with scallion, fried garlic, and spicy lime dipping sauce.

Colossal crab meat, shrimp, egg, onion, scallion, cilantro, and fried garlic. Served with chili lime dipping sauce.

Rice noodle with choice of protein, egg, shallot, peanut, bean sprouts, and chive.

Wok tossed flat rice noodle with chicken, egg, chili jam sauce, Chinese broccoli, scallion and fried garlic.

Duck confit and chayote melon in rich Southern-style coconut curry with Thai basil and chili.

Stir-fried garlic and chili with hot basil and cucumber.

Tossed fried pork belly coated in caramelized shrimp paste, palm sugar, and cilantro.

Jumbo shrimp, chayote, acacia-omelette in a coconut free spicy sour curry.

Braised beef brisket and beef tendon in a peanut coconut curry, kaffir lime leaves, chili julienne.

Stir-fried bean vermicelli with shrimp, marinated pork, egg, napa cabbage, morning glory, fermented tofu sauce, celery, and sesame oil.

Whole deboned branzino grilled in banana leaf with fragrant herbs.

Crispy whole deboned branzino served with turmeric aioli, fried garlic, and crunchy turmeric crumbs.

Thai omelet with crab meat.

Northern Thai Hanglay curry with slow-cooked rolled pork belly, chickpeas, ginger, and curry leaves.

Shrimp, calamari, mushroom, tomato, culantro, cilantro, onion, and chili in spicy tom yum broth.

Grilled pork jowl with long bean, tomato, culantro, dried shrimp, and peanuts served with spicy fermented fish chili sauce.

Thai-style crispy fried eggs. 2 per person.