Come on in —
dinner's on us.

Wok-tossed rice noodles, tamarind sauce, preserved daikon, egg, and crushed peanuts. The one that started it all — done right.

Wide rice noodles tossed over high heat with garlic, chilies, Thai basil, and bell peppers. Smoky, spicy, and seriously satisfying.

Day-old jasmine rice wok-fried with onion, scallion, tomato, and a whisper of fish sauce. Finished with a fried egg on top — run it through the yolk.

A slow-simmered curry with Indian influences — warm spices, coconut milk, potatoes, and roasted peanuts. Deep, sweet, and gently spiced.

Golden-fried rolls stuffed with glass noodles, cabbage, carrots, and wood ear mushrooms. Served with our house sweet chili sauce.

Marinated grilled chicken on lemongrass skewers, served with a creamy peanut dipping sauce and a bright cucumber relish.

Hand-minced catfish mixed with red curry paste, kaffir lime leaves, and green beans, pan-fried until crisp. A true Thai street-food classic.

Flaky pastry triangles filled with spiced lentils and peas. Crispy outside, savory within — perfect for sharing before the main event.

Warm jasmine sticky rice drizzled with salty-sweet coconut cream, served alongside ripe tropical mango. Simple, perfect, unforgettable.

Rich coconut ice cream served in a chilled coconut shell, topped with sweet corn, red beans, and crushed peanuts. A Thai dessert institution.

Strongly brewed Thai tea blended with condensed milk and poured over crushed ice. Orange-hued, creamy, and dangerously drinkable.

Straight from the shell — young coconut water and scooped flesh. The purest way to cool down after a spicy meal.