September 2022 Food inspired by Northeastern Thailand

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

Nham Plaa Tod – Khao Pod Yang

Isaan style fermented fish fritter, grilled corn

Dtom Yum Ka Muu

Soup of pork knuckle, pickled mustard greens

Yum Ped Yang

Pekin duck, sunchoke, baby artichoke, lobster mushroom, couscous

Yum Hoy – Ma Khua Ted

Mussel, heirloom tomatoes, taro, lotus stem 

Plaa Rah Song Krueng

Halibut, banana blossom, okra, bamboo, pak ka-yang, pla rah curry 

Nam Prik Ko-rach

Relish of minced beef, cherry tomatoes, soft egg, greens

Gai Yang Som Tum

Charcoal grilled chicken, Isaan papaya salad

Khao Niew Dum

Forbidden sticky rice

Kanom Dtom

Steamed rice flour cake, toddy palm, mango calamansi curd, puffed rice

Moji Ice cream

Grilled banana leaf semifreddo, smoked huckleberry, sour coconut



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

Pastry Chef: Maya Erickson

Service Team: Cira Hamlin, Jonathan Staehr, Rebecca Nguyen

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.