Herb marinated Southern Thai style Hat Yai fried chicken, crunchy shallots, home made sweet chili sauce.

Ground pork, shrimp, water chestnut, cilantro, scallion and touch of sesame oil served with spicy soy vinaigrette.

Fried dumplings filled with pork, shrimp, crab meat, scallion, water chestnuts, sesame oil wrapped in soy sheets with house plum sauce.

Spicy sautéed tender, mock duck in aromatic jungle curry paste with fresh garden herbs and spices, Thai eggplant, bamboo shoots, topped with crispy golden garlic for depth and crunch.

A vegetarian-style Massaman curry. Roasted pumpkin, cauliflower, potatoes, ground peanuts, and pickled red pearl shallot.

Soothr signature sautéed shrimps in creamy egg curry sauce, red pepper, scallions, onion, and celery.

Pan-fried rice noodles with egg, chive, ground peanut, bean sprouts, and a hint of tamarind flavor.

Pan-fried rice noodles with sweet black bean sauce, egg, and gailan.

Jumbo lump crab fried rice with egg, garlic, cilantro, served with green seafood sauce and Prik Nahm Pla.