Miang Som

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

Kanom Krok

Hokkaido scallop, coconut cream, crispy rice cup

Kanom Buang

Fermented pork, coconut creme fraiche, ginger, longan, taro chip

Gai Tom Kamin

Roasted chicken roulade, shimeji mushroom, shallot, cherry tomato with turmeric broth

Yum Plaa Muek Yak

Grilled Spanish octopus, kabocha squash, fig, squid ink vinaigrette

Yum Kor Moo Yang

Grilled pork jowl, japanese eggplant, pickled apple, fennel, chicharron, quinoa

Gang Kua Plaa

Southern style Thai curry with sablefish, betel leaf, zucchini, kale

Hoy Dong Song Kreuang

Fermented mussel, lemongrass, ginger, shallot, fresh greens

Ped Yang Golek

Smoked duck breast with golek curry, pickled ginger salad

Khao Suay

Steamed Thai purple rice

Bou loi

Coconut milk dumpling, smoked jasmine coconut broth, blackberry ice, young coconut meat, fresh blackberry

Kanom Ahpong

Crispy and soft crepe, coconut custard, peach jam



Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, Tanya

Pastry Chef: Maya Erickson

Service Team: Cira, Mai, Blake

Wine Pairing: Dana Frank, Sommelier

Cocktails: Blake Foster



** 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.