เมี่ยงส้ม
MIANG SOM
Navel orange, shrimp, herbs, peanuts, coconut, betel leaf
ขนมครก
KANOM KROK
Scallop, galangal, coconut cream, lemongrass, lime leaf, crispy rice cup
ขนมต้มไส้ปลาแห้ง
KANOM DTOM SAI PLAA HANG
Sticky rice dumpling, smoked trout, fried shallot, crispy trout skin, sesame-chili sauce
Two Shepherds Trousseau Gris ‘Fanucchi Vineyard’, Russian River Valley, CA 2018
แกงจืดลูกรอก ซี่โครงหมู
GEAW JUED LOOK LOK
Braised pork spare ribs, egg sausage, tsaoko nut, chinese celery, purple and gold potato, bok choy
Malat Grüner Veltliner ‘Höhlgraben’, Kremstal, AUT 2017
พล่าปลาทู
PRA PLAA TU
Ahi tuna, spicy mustard dressing, asparagus, nettle, fiddlehead ferns
ข้าวยำ กับหอยรมควัน
KHAO YUM HOY ROM KWAN
Smoked mussels, mixed grains, jellyfish, shallot, vietnamese coriander, mussel-saffron jus
Bow & Arrow Sauvignon Blanc ‘Union School’, Willamette Valley, OR 2018
ฉูฉี่กุ้ง
CHOO CHEE GOONG
Chu chee curry, kauai prawns, shrimp ball, lion’s mane mushroom, lime leaf
น้ำพริกส้มแขก
NAHM PRIK SOM KAK
Ground pork, coconut milk, shallot, garlic, som kak, candied bacon
ซี่โครงแกะ
SRI KLONG GAE
Roasted veal rack, veal-anchovy jus, crispy baby anchovy, fish sauce glazed turnip, fermented radish
ข้าวห่อใบบัว
KHAO HOR BAI BUA
Jasmine rice steamed in lotus leaf, kidney bean, job’s tears, baby shrimp, lap cheong sausage
NV Leon Boesch Edelzwicker, Alsace, FR
ไอศครีมขิง
SEMIFREDDO KHING
Ginger-honey semifreddo, jasmine meringue, guava-lime sauce, pandan-lemongrass oil, bee pollen
ขนมหม้อแกง
KANOM MOR GANG
Rose brûlée-pandan sponge cake, sugar tuile, coconut-yoghurt, lychee, hibiscus powder
Domaine Castera Jurançon ‘Caubeigt’, Sud-Ouest, FR 2016
Chef de cuisine: Brandon Hirahara
Chef team: Daniel Kim, Kitsanaruk Ketkuaviriyanot, Charles Wilson, Vedran Jordan
Pastry Chef: Maya Erickson
Service Team: Jenny, Cira, Kirk, Benjamin
Wine Pairing: Dana Frank, Sommelier
Cocktails: Jon Lewis
** 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.