Our Menu

A signature selection of Satay Gai, Ka-Nom Jeeb, Poh Pia Tod, Kung Tod & Pla Muk Tod.

Grilled chicken breast skewers, roasted peanut sauce and pickled cucumber salad.

Shrimp and chicken dumplings, scallions, crispy garlic and ginger mushroom sauce.

Crispy rice paper spring rolls, cellophane noodles, cabbage, carrots & pineapple chili sauce.

Crispy shrimp roll stuffed with cilantro, garlic, Thai herbs and pineapple dipping sauce.

Crispy calamari, three-flavor chili sauce, lime leaf (pairing with Singha beer recommended).

Fresh rice paper stuffed with Thai basil, carrots, cucumbers, vermicelli, celery and honey yellow-pepper sauce.

Crispy cold-water lobster tail, roasted Thai chili sauce & garlic chili lime sauce.

Galangal-infused coconut soup with prawns, young coconut meat and assorted mushrooms.

Lemongrass broth with shrimp, scallop, calamari and a mushroom medley.

Grilled tiger prawns over shredded papaya & romaine with spicy Thai chili, tomatoes, crushed peanuts, carrots, green beans, lime juice and palm sugar.

Sliced grilled beef tenderloin, scallions, cilantro, red onions, palm sugar, lime juice, Thai chili, topped with roasted rice powder.

Minced chicken with cabbage, red onions, spicy Thai chili, cilantro, scallions, mint, lime juice, palm sugar and toasted rice lemongrass powder.

Crispy Chilean seabass, lemongrass, Thai herbs, onions, peanuts, ginger, Thai chilies, roasted coconut.

Tiger prawns sautéed with rice noodles, crispy egg crepe, ground peanuts, scallions, bean sprouts, pickled radishes.

Crispy chicken breast, sweet chili sauce, onions, pineapple, cashew nuts, bell pepper, mushroom & scallions served with pineapple fried rice.

Jumbo sea scallops, sliced onions, green beans, bell peppers, Thai basil sauce.

Crispy whole red snapper, okra, eggplant & Chef Nan's signature three-flavored chili sauce served with jasmine rice.

Crispy lobster tail over rice noodles, egg crepe, crushed peanuts, scallions, bean sprouts, pickled radishes and lime.

Pan-fried Chilean sea bass, crispy okra, eggplant, Chef Nan's signature three-flavored chili sauce.

Pan-seared tiger prawns, scallops and calamari in a mild Panang curry sauce with green beans.

Grilled salmon filet with sautéed green beans in a roasted red Thai curry sauce with crispy salmon flakes.

Pan-seared sea scallops in a spicy red curry with green beans, bamboo shoots, topped with Thai basil.

Grilled lamb chops with sweet soy coriander glaze, sweet coconut sticky rice, cucumber salad.

Slow-braised beef short ribs in a mild Panang curry with green beans.

Grilled lemongrass chicken breast, Massaman curry, green beans, avocado, cashew nuts and pickled shallots served with cucumber salad.

Braised lamb shank, Northern Thai red curry, peanuts, potatoes, ginger, scallion, shallots served with cucumber salad.