เมี่ยงส้ม
MIANG SOM
Navel orange, shrimp, herbs, peanuts, coconut, betel leaf
ขนมครก
KANOM KROK
Scallop, galangal, coconut cream, lemongrass, lime leaf, crispy rice cup
ชะอมไข่ แหนมเนื้อ
CHA-OM KHAI NAAM NEAU
Japanese A-5 wagyu, thai omelette with cha-om, fermented beef, herbs
Domaine Philippe Gilbert Menetou-Salon, Sauvignon Blanc, Loire Valley, FR 2017
ตุ๋นมะระขาหมู รากบัว
THOON MA-RAH KHA MUU
Pig’s feet, soy beans, lotus root, bitter melon, lotus stem
Losonci ‘Nyitnikék’, Matrá, HUN 2017
ยำปลาหมึกยักษ์ แครอทย่าง
YUM PLAA MUEK
Octopus, carrots, rambutan, mint, vietnamese coriander, peanuts
ยำปลาลวก หอยดอง
YUM PRA HOY DONG
Ora king salmon, mussels, zucchini, pak ka yang, mustard greens
Cantina Tibaldi Langhe Favorita, Piedmont, IT 2017
แกงเปรอะปลาย่าง
GANG PERH PLA YANG
Halibut in Issan style curry, yanang leaf, grilled kabocha, maitake, lemon basil
น้ำพริกกะปิไข่เค็มปูทะเล
NAHM PRIK GAPI KHAI KHEM PUU
Shrimp paste relish with salted duck egg and dungeness crab, fresh greens
หมูหัน
MUU HUN
Whole roasted pig, garlic, lime leaf, dry chili
ข้าวเหนียวดำ
KHAO NIEW DUM
Black and white sticky rice
Kolonics Hárslevelü, Somlo, HUN 2016
สังขยา สตอเบอรี่
SANG KHA-YA BLACKBERRY
Thai-style flan, incense-smoked blackberry caramel, charred blackberry purée, toasted rice tuile
เต้าฮวยเย็น ผลไม้รวม
TAO HUAY POL-LA-MAI RUAM
Jasmine-tofu pudding, ginger candy, melon, fruit ice mélange, sticky rice puffs
Rodica Rumeni Muškat, Istria, SLO 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.