Choice of jasmine or brown.
Served with assorted dipping sauces: cilantro lime, sweet soy sauce with ginger and roasted chili paste.
Served with red onion, potato, carrot and peanut.
Khao tom kui. 2 rice porridge bowls served with 3 small plates: deep-fried Thai style omelette (kai jeow), garlic and black pepper chicken and steamed Chinese broccoli with oyster sauce. Add ground chicken to kai jeow for an additional charge.
Kaffir lime gives the distinct panang flavoring. Fragrant, intoxicating, and poured luxuriously over pan-seared salmon. Spicy.
Served with pineapple, bell pepper and tomato in red curry base.
Served with grilled green bean and carrot.
Gai yang. Marinated with curry powder and herbs. Served as half chicken with side of sweet garlic chili sauce.
Chilean wild-caught sea bass steamed with ginger and shiitake mushroom. Served on a bed of bok choy with soy sauce.
6 pieces. Skewers marinated with curry powder and spices. Served with side of cucumber salad and peanut sauce. Contains peanuts.
Kah na. Stir-fried with garlic and dried chili.
Served with assorted dipping sauces: cilantro lime, sweet soy sauce with ginger and roasted chili paste. Spicy.
Marinated with palm sugar, soy sauce, cilantro and black pepper. Served with side of sticky rice and spicy chili sauce.
Over-easy egg, Chinese sausage and ground chicken topped with green onion. Served with side of rice.
Served with peanut dressing or orange-ginger vinaigrette. Vegetarian.
We take pad thai perfection one step further. The traditional dish is combined additionally, shrimp, ground chicken, green onion and of course crushed peanut. Contains peanuts. Spicy.
6 pieces. Skewers marinated with curry powder and spices. Served with side of cucumber salad and peanut sauce. Contains peanuts.
Thoroughly crisp, never greasy, our technique of frying trout maintains moistness and is surprisingly light. Served with side of green apple salad. Contains peanuts.
Moo ga tiem. Served with fried egg.
Khao mun gai. Poached chicken breast over garlic ginger rice. Served with side of bowl of house made chicken broth and spicy ginger sauce.
Comes with chicken broth, seasoned ground chicken, ginger, green onion and cilantro, topped with crispy noodle. Add poached egg for an additional charge.
Tossed with roasted rice powder, onion and dried chili in spicy lime dressing with choice of ground chicken or tofu. Spicy.
Crispy battered shrimp in sweet tangy orange sauce. Garnished with sesame seed.
Tart and sweet pineapple adds an unexpected spark to this dish, along with notes of yellow curry powder, raisins, cashew and peas with chicken and shrimp.
Tom yum talay. Fish, squid, shrimp, crab, mussel, mushroom, lemongrass, galangal, kaffir lime leaf, lime juice and roasted chili in chicken broth.
Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with side of sticky rice and spicy chili sauce.
Comes with bean sprout and onion with choice of egg noodle, thin rice noodle or flat rice noodle.
Kao na ped. Served with pickled ginger and bok choy.
Chicken, egg, onion and tomato fried rice topped with garlic pepper pork.
Julienned green apple, ginger, onion, peanut and coconut tossed in a galangal dressing. Contains peanuts.
Served with sweet & sour sauce.
Yum moo krob. Served with tomato, onion, cucumber and mixed greens tossed in a spicy lime dressing. Spicy.
Kao mun gai. Poached chicken breast over garlic ginger rice. Served with side of bowl of house-made chicken broth and spicy ginger sauce. Spicy.
Crispy battered chicken in sweet tangy orange sauce. Garnished with sesame seed.
2 pieces. Boneless chicken wings stuffed with shrimp, ground chicken, glass noodle, carrot, mushroom and peas.
Grilled eggplant, onion and cilantro tossed in a spicy lime dressing with shrimp. Spicy.
Served with garlic, chili, bell pepper and basil. Add crispy pork belly and green bean for an additional charge. Spicy.
Stir-fried with fresh garlic and black peppers with a bed of cabbage. Make it vegetarian on request.
Comes with chicken broth, ground chicken, green onion, ginger and cilantro.
Green papaya, tomato, green bean, roasted peanut, and carrot tossed in a sweet and spicy tamarind sauce.
Comes with BBQ pork, shrimp, egg noodle, bok choy, cilantro and green onion in chicken broth.
Crispy chicken wings tossed in sweet chili garlic sauce.
Kao moo dang. Served with crispy pork belly, hard-boiled egg and cucumber.
Ground chicken, roasted chili, and cilantro. Served with crisp lettuce cups.
Served with broccoli, dried chili, cashew and onion. Contains peanuts. Spicy.
Served with bell pepper and peas.
Som tum. Grilled shrimp, green papaya, tomato, green bean, roasted peanut and carrot tossed in a sweet and spicy tamarind sauce. Contains peanuts. Spicy.
Served with roasted chili paste and green bean. Spicy.
Moo dat deaw. Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with spicy chili sauce.
Served with garlic, chili, bell pepper, onion and basil. Make it vegetarian on request. Spicy.
A signature Chinese dish, we love including this mix of egg noodles, assorted vegetables, onions and water chestnuts as part of our selection. Make it vegetarian on request.
6 pieces. Served with sweet chili sauce.
Khao soi. Northern Thailand's popular curry based soup with egg noodle, chicken, pickled mustard greens and onion, topped with crunchy noodle. Spicy.
Real crab meat, imitation crab, shrimp, ground pork, and ground chicken wrapped in tofu skin. Served with sweet chili sauce.
Includes your choice of style. Served with egg, onion and tomato. Make it vegetarian on request.
Served with eggplant, bell pepper, bamboo shoot and basil.
Moo ping. Marinated with palm sugar, soy sauce, cilantro and black pepper. Served with sweet chili sauce.
Stir-fried with basil, chili and ground chicken, topped with fried egg. Spicy.
Flat rice noodle, egg and broccoli in sweet soy sauce.
Served with bell pepper, bamboo shoot and basil.
Yum talay. King crab, mussel, scallop, shrimp and squid on a bed of mixed greens tossed in a spicy lime dressing. Spicy.
Pad kee mao. Flat rice noodle, basil, chili, bell pepper and onion on a bed of greens. Spicy.
Tod mun. Deep-fried patties made of ground swai fish blended with green bean and red curry paste, topped with garlic, chili and peanut. Served with side of cucumber salad. Spicy. Gluten-free.
Served with oyster sauce and garlic. Make it vegetarian on request.
Thin rice noodle, bean sprout, tofu and green onion wrapped in egg omelette. Served with crushed peanut. Make it gluten-free on request. Contains peanuts.
Served with kabocha pumpkin, bell pepper and basil.
Crispy flat noodle, egg and Chinese broccoli in gravy sauce.
Tom kha. Mushrooms, lemongrass, kaffir lime leaf, lime juice and roasted chili in chicken broth.
Tom yum. Mushroom, lemongrass, galangal, kaffir lime leaf, lime juice and roasted chili in chicken broth.
Kai jeow gai. Deep-fried egg with ground chicken. Served with Sriracha sauce.
Served with potato and carrot.
Tom yum. Mushroom, lemongrass, galangal, kaffir lime leaf, lime juice and roasted chili in chicken broth.
Tom kha. Mushrooms, lemongrass, kaffir lime leaf, lime juice and roasted chili in chicken broth.
Comes with vegetable broth, shiitake mushroom, ginger, green onion and cilantro, topped with crispy noodles. Add poached egg for an additional charge. Vegetarian.
Napa cabbage, carrot, bok choy, bean sprout, snow pea, broccoli, cabbage and celery. Make it vegetarian on request.
Drizzled with pandan custard. Topped with powdered sugar and whipped cream.
8 pieces. Cream cheese and imitation crab wrapped in a crispy wonton. Served with sweet and sour sauce.
8 pieces. Gyoza. Filled with chicken and cabbage.
Served with sweet sticky rice and coconut cream. Garnished with toasted mung bean.
8 pieces. Gyoza. Filled with chicken and cabbage.
Contains peanuts.
8 pieces. Gyoza. Filled with chicken and cabbage.
Sweetened sauce with vinegar base.
Dairy-based. Green tea, chocolate chip or coconut (house-made with shredded coconut and jackfruit).
Yum ped yang. Served with tomato, ginger and mixed greens tossed in a roasted chili dressing. Spicy.
6 pieces. Rice noodle, cucumber, basil, lettuce, carrot and cilantro wrapped in rice paper. Served with honey mustard and peanut dressing. Vegetarian. Contains peanuts.
Silky, sweet coconut sauce poured over steamed sticky rice with a scoop of milky coconut ice cream. Finished to perfection with a sprinkling of toasted mung bean.
Sung kaya. Topped with fresh shredded coconut and sesame seed. Served with sweet sticky rice and coconut cream.
Deep-fried taro and peanut wrapped in tofu skin. Served with side of cucumber salad. Vegetarian. Contains peanuts.
Jasmine or brown.
4 pieces. Filled with curried potato. Served with side of cucumber salad. Vegetarian.
Deep-fried banana wrapped in egg roll skin, topped with toasted coconut.
Yum nua. Grilled beef, roasted rice powder, onions, tomatoes, cucumbers and mixed greens tossed in a spicy lime dressing. Spicy.
Drizzled with pandan custard. Topped with powered sugar, coconut ice cream (dairy-based), and toasted shredded coconut.
Contains peanuts.
Seasoned with chili, garlic, cilantro, lime and scallions. Served with house-made Sriracha ketchup.
Glutinously delicious sticky rice mingled with silky sweet coconut milk.
Served with side of cucumber salad. Please allow extra time to prepare. Vegetarian.
8 pieces. Filled with curried potato, carrot, corn and peas. Served with sweet and sour sauce. Vegetarian.
4 pieces. Filled with glass noodle, shredded cabbage and carrot. Served with sweet and sour sauce.
Cooked using moist heat. Vegetarian.
Add boba for an additional charge.
Non-alcoholic.
Fresh-cut cucumbers, cilantro and onion tossed with sweet and tangy dressing. Vegetarian.
Choose your flavor.
Add boba for an additional charge.
Add boba for an additional charge.
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