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

Yum  Khanoon

Chicken skin, jackfruit, fresno chili, shallot, tamarind, dried fish

Tom Gati

All things coconut, clams, heart of palm, sorrel, thai chili

Yum Nua

Beef carpaccio, frisee, mango, truffle oil, coconut creme fraiche

Som Tum

Iberico, abalone, kohlrabi, cherry tomato, peach, guava

Gaeng Som

Sour curry, King salmon & salmon roe, ripe papaya, taro stem, snap pea

Nam Prik Nakron Baan

Smoked trout, dungeness crab, bell pepper, pineapple, makrut lime, fried betel leaf, greens

Pad Kralam

Charred sweet cabbage, coconut cream, fennel, dill, fried curry paste

Khao Man Gati

Butterfly pea flower rice, toasted coconut, fried shallot

Cake Baitoey

Pandan genoise, lemongrass & lime cream,  jasmine rice ice cream, jasmine meringue

Wun Khao Kua

Toasted rice panna cotta, rhubarb, coconut caramel



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

Pastry Chef: Maya Erickson

Service Team: Cira Hamlin, Jonathan Staehr, Rebecca Nguyen, Connor Morales

Wine Pairing: Dana Frank, Sommelier

Cocktails: Eric Nelson, Chazz Madrigal



** 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.

Langbaan is relocating!

Thank you for your patience while we transition to our new Nob Hill location

1818 NW 23rd Place

Reservations will become available shortly

Phuket Cafe is currently open for dinner Wednesday-Sunday from 5:00-10:00

We look forward to seeing you all again in our new home