One of Chef Ning’s childhood favorite street foods in Bangkok! Fresh chives are finely chopped and mixed with a special blend of tapioca and rice flours before being steamed to a perfect soft chewy texture, then flash fried to give them that signature crispy exterior. Drizzled with our chili black soy sauce

Fans of the famous Chiang Mai style sausage from the north may recognize the name, but we guarantee you've never had these savory-fragrant links as good as ours.  Meticulously made fresh from scratch, we incorporate choice cuts of pork meat, stuffed with a balanced blend of locally sourced spices and herbs including turmeric, lemongrass, chili, and kaffir lime leaf. We then grill them over an open flame and serve pre-sliced with a mouth-watering accompaniment of Chef Ning’s Signature Chili Chips, grilled pineapple, and roasted peanuts. Garnished with a few sprigs of fresh cilantro. Taste Explosion!

Sweet corn with light dough batter fried into 4 sweet and crispy corn fritters. Comes with cucumber salad.

Vegan and gluten free. Stew tofu with herb and spice, vermicelli rice noodle, cucumbers, lettuce, red leaves, and carrots complemented by a touch of sweet lychee house made basil lime dipping sauce that will enliven your taste buds await your palate as you bite through the luxurious rice noodle wrap.

Vegan take on the traditional rice paper spring roll. Fresh avocado, mango, iceberg, mint leaves, carrot, and cucumber. comes with peanut sauce.

Homemade steamed dumplings filled with minced chicken, shrimp, and shiitake mushroom. Drizzled with homemade sauce and sprinkled with crunchy garlic flakes and green onion.

Egg rolls filled with clear noodles, shiitake mushrooms, carrots, cabbage and leek. Comes with a sweet and sour sauce.

Crunchy crispy flat bread accompanied with red curry dip.

Tamarind hot and sour soup in chicken broth with shredded chicken breast, roasted rice powder, mushrooms, and cherry tomatoes stewed in lemongrass, galangal, and Kaffir lime leaves from the chef's home garden. Served with basil garnish. A treat from the east of Thailand!

Hot and sour soup with lemongrass, galangal, Kaffir lime leaves, oyster mushrooms, tomatoes and cilantro garnish. Your choice of tofu, chicken, shrimp-add $3.

Mild coconut soup with galangal, lemon grass, Kaffir lime leaves and mushrooms and cilantro garnish. Your choice of tofu, chicken, shrimp-add $3.

Shredded green papaya, carrots, cherry tomatoes, green beans, peanuts and spicy lime chili dressing.

Refreshing diced cucumber, red onion with cilantro & mint dressing.

Grilled premium flank steak tossed with red and green onions, mint cucumbers, cherry tomatoes, cilantro, basil, dried chilies and crushed roasted rice over a bed of lettuce with lime chili dressing. Also can substitute tofu.

Kua Gling Gai means stir-fried dry chicken. Embodied with fragrant herbs such as turmeric, kaffir lime leaves and peppercorn, this dish carries the heat of Southern Thai served in a rice bowl with cucumber, edamame, iceberg lettuce, boiled egg topped with jasmine rice

Stir-fried rice with Dungeness crab, egg, green onions and Dungeness crab on top. Also can substitute tofu.

Pan-fried rice with chicken, wild gulf shrimp, eggs, cashew nuts, raisins, snow peas, carrots, green onions and sweet chunks of golden pineapple. Also can substitute tofu.

Pan-fried jasmine rice tossed with, white onion, red bell pepper, string beans, basil.

Pan-fried jasmine rice tossed with, egg, snow peas, carrots, green onions

Salmon in red curry featuring aromatic kaffir lime leaves, and complemented by crispy sweet basil and steamed broccoli. Also can substitute tofu.

Inspired by a Bangkok seafood classic: Stir-fried U15 wild caught shrimp in a rich and savory house golden curry sauce, made with mild chili oil, egg, green onion, and celery.

Grilled chicken breast marinated for 24 hours in a blend of turmeric, lemongrass, honey, coconut milk, and spices. topped with peanut sauce cucumber on the side.

Grilled chicken thighs marinated for 24 hours in five chili-blend then tossed with crispy shallots and more house crunchy chili with homemade “Jeaw” sauce. Warning, spicy and erupting with flavor! (please allow 20 mins)

Lean meat sliced from pork jowl steak - this cut provides some of the most tender meat but requires much of the fat to be trimmed in order to achieve our desired flavor from our special 24 hour marinade. Grilled over an open flame and our proprietary “Jeaw.” (please allow 20 mins)

Generous cuts of grilled premium flank steak, sautéed with lemongrass, red bell peppers, basil, garlic chili sauce. Also can substitute tofu.

Considered by many to be the "World’s most delicious food." A mild curry stew with tender chunks of slow-cooked beef, shallots, golden potatoes, plus peanuts and a crispy shallot topping to give it some crunch. Thai comfort food at its warmest.

Chicken thighs braised in curry and coconut milk, yellow onion, chunky potatoes, crispy shallots and accompanied by a refreshing cucumber salad.

Tender chunks of pumpkin, red bell pepper, and basil stewed in red curry sauce.

Savory curry flavor is divine from coconut milk, peanut sauce, red curry paste, red bell pepper, and kaffir lime leaves.

A delicious curry made from herbs and fresh green chilies, coconut milk, basil, zucchini, bamboo and red bell peppers.

Southern-style crab curry is prepared from scratch with green chili, peppercorn, turmeric, galangal, and coconut milk. Served with half slice of boiled egg, cucumber, cabbage, green beans, basil and pickled cabbage. Freshly prepare cold noodle and fresh vegetables, poured over with warm savory crab curry has a delightful taste and pleasant temperature. Which makes it one of the most iconic dish of Southern Thai Cuisine.

Chicken thighs and egg noodles stewed in a Chiang Mai-style curry, topped with crispy noodles, red onion, cilantro and ay pickled mustard greens, chili jam, and lime

Our homage to the world-class favorite: Pan fried rice noodles with our meticulously made sauce from tamarind, coconut palm-sugar, egg, bean sprouts, sweet radishes, chives served with crushed peanuts and lime.

Wide cut fresh rice noodle pan fried with egg, garlic, broccoli, and black soy sauce.

Fresh flat rice noodles with garlic, fresh chili, cherry tomatoes, green beans, onions, broccoli, basil and red bell peppers, all stir fried to an intoxicatingly flavorful heat with just the right amount of sriracha sauce.

Inspired by the bustling Chinatown neighborhood of Bangkok, these crispy fresh string beans are sautéed in a resplendent melange of ginger, garlic, and soy sauce.

Sautéed mix vegetable with garlic sauce (broccoli, zucchini, carrots, cabbage, green beans).

Sautéed with eggplant, garlic sauce, red bell peppers and basil.