November 2022 Food inspired by Muslim Communities in 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

Plaa Hang Tang-mo

Aged & pickled mackerel, melon, sumac, Thai chili

Dtom Som Plaa

Soup of butterfish, warming spices, tomatoes, red onion, crispy rice noodle

Yum Goong Mung Gone

Lobster tail, flatbread, romanesco,  yellow curry butternut squash, finger lime

Yum Hang Wua

Oxtail with bone marrow, chanterelle & trumpet mushroom, lentils, tendon chips

Gang Gari Gae

Lamb shank, potato, sweet pea, red pepper in gang gari curry

Srang Wah Nahm Budu

Relish of catfish, albacore belly, apple and greens

Plaa Gor Lae

Idaho red trout, radish, radicchio, betel 

Khao Bu-rhi

Turmeric rice with masala powder

Kanom Pia

Saffron rose tart, pistachio & mung bean, quince

Khao Niew Piak

Rice pudding, coffee semifreddo, dried fruit, crispy rice noodle



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.