U-10 scallops seared to golden perfection, glazed in a rich Panang coconut reduction with kaffir lime.
Fluffy Thai omelette loaded with premium lump crab, served with sweet chili sauce.
Steamed bao filled with sliced wagyu, pickled vegetables, and spicy Thai aioli.
Whole soft-shell crab lightly fried and drizzled with tangy tamarind sauce and fried shallots.
Grilled king oyster mushrooms marinated in turmeric and coconut milk, served with peanut sauce.
A luxurious version of Tom Yum featuring lobster tail, mushrooms, lemongrass, and chili-lime broth.
Northern Thai coconut curry noodle soup topped with tender 8-hour braised short rib.
A5 wagyu beef stir-fried with basil, chilies, garlic, and served with jasmine rice.
Wide flat noodles with seared ribeye, Chinese broccoli, and black soy sauce.
Extra-large prawns tossed with spicy wok-fried flat noodles, basil, and chilies.
Crispy crab in a slow-cooked massaman curry with potatoes, peanuts, and cinnamon.
Northern Thai coconut curry noodle soup topped with tender 8-hour braised short rib.
Roasted duck breast in fragrant red curry with lychee, pineapple, and Thai basil.
Tender wagyu slices in a thick, creamy Panang coconut curry with kaffir lime.
Bone-in lamb shank slow-braised in fiery, herb-forward jungle curry (no coconut milk).
Premium Thai mango with butterfly-pea sticky rice and gold-leaf coconut cream.
A silky Thai tea custard topped with caramelized sugar.
Creamy pandan pudding layered with coconut jelly and fresh lychee.
A bold and creamy cheesecake made with premium Thai Monthong durian.
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