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.