January/February 2023 Food inspired by Yaowarat – Bangkok’s Chinatown

Miang som

Cara cara orange, shrimp, peanuts, coconut, betel leaf, fish sauce caramel

Kanom krok

Hokkaido scallop, coconut cream, lemongrass, lime leaf, crispy rice cup

Poh Pia Hed

Thai spring roll, mushroom duxelles, black garlic+coconut pureé, plum sauce, sesame, thai chili

Soup Muu Dang

Chinese style BBQ pork soup, soybeans, yu choy, fried taro noodle

Goong Yang Lae Yum Sen Muek

Grilled prawns, rice fusilli with squid ink, black bean paste, seaweed, chinese sausage, tobiko

Yum Ka Nha Nuea

Snake River farms wagyu, tea smoked oyster, purple broccoli, salsify, pineapple, panang curry sauce

Gang Phed Ped Yang

Red curry, duck, butternut squash, snow mushroom, lychee, thai basil

Lon Plaa Kem

Relish of coconut, ground pork, dried fish, ginger, fresno, thai chili

Plaa Nueng

Steamed rockfish, ginger, lemongrass, cabbage, pomelo

Khao Ob Mor Din

Duck fat fried rice with shiitake, garlic, peppercorn

Kanom Tuay Foo Bai Toey

Pandan rice flour sponge cake, jasmine tea+soy milk pudding, lime leaf curd, kiwi, pandan ice

Tao Hoo Nahm Som

Sesame milk tofu, osmanthus tea broth, yuzu, grilled gingko, sesame seed candy



Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, William Harper, Brandon Bellerose

Pastry Chef: Maya Erickson

Service Team: Cira Hamlin, Rebecca Nguyen, Luke Brown

Wine Pairing: Dana Frank, Sommelier

Cocktails: Phuket Cafe



** Sorry, no substitutions. Many dishes contain fermented fish, shellfish, seafood, cilantro, red bell pepper and nuts, even when not listed. Please let us know if you have allergies or food sensitivities. Consuming raw/undercooked meats (cooked to order), poultry, seafood or egg may increase your risk of foodborne illness.