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.