Rice paper wraps, cabbage, carrot, glass noodles, mushroom and corn. Honey-chili sauce.
Marinated with"Nam Pla" Thai preserved fish sauce and battered with egg and breadcrumbs. Homemade mayo dipping sauce.
Vietnamese rice paper wrapped with carrots, cucumber, egg and green leaf lettuce. Served with a tamarind - coconut dipping sauce.
Calamari, shrimp and surimi wrapped with rice paper and deep fried. Homemade mayo dipping sauce.
Vietnamese rice paper wrapped with carrots, cucumber, egg and green leaf lettuce. Served with a tamarind - coconut dipping sauce.
Diced potatoes, shiitake mushrooms, carrots, water chestnut, corn, green peas and cream cheese wrapped with rice paper. Served with Thai sweet chili sauce.
Deep-fried yellow bean - egg tofu with breadcrumb and eggs battered. Served with a house sweet plum sauce.
Marinated with garlic, coriander seeds and black pepper. Breadcrumb battered and deep-fried. Served with spicy Sriracha dipping sauce.
Homemade grilled spicy pork Sausage. Served with a set of chili, coriander, ginger, lime and peanuts. A famous street snack from the North of Thailand which is well known for its intense combination of herb flavors and smell.
Grilled white beech mushroom and bell peppers bedded with purple cabbage. Homemade chili paste dressing.
Steamed Vietnamese pork sausage with onion, Chinese celery, tomatoes, lime and chili with homemade chili paste dressing.
Steamed shrimp salad with lemongrass, bird's-eye chilis, red onions, scallions, cashews, Chinese kale and dried shrimp.
Traditional spicy papaya salad with steamed calamari, shrimp, surimi, lemongrass,cherry tomatoes, hand-pureed bird's-eye chilis, lime and garlic. Spicy chili-lime dressing.
Sweet corn, hand-pureed bird's-eye chilis, long beans, dried shrimp, cherry tomatoes, garlic, lime and salted egg. With spicy chili lime dressing.
Salmon, lemongrass, mint, red onion, bird's-eye chilis, cilantro, coconut milk and homemade chili paste dressing.
Spicy minced pork salad, with liver and pork skin, dried chili peppers, galangal, garlic, red onions, peppercorns, coriander seeds, Thai cloves, fennels and dried prickly ash. Garnish with dried shallots, dried chili and fried pork entrails.
Grilled young green chili peppers and Japanese eggplant hand-pureed with grilled garlic and cilantro root. Served with a set of crispy pork rinds, fried Vietnamese sausage, soft-boiled eggs, carrot, cucumber, cabbage and coriander. A well known chili condiment from Lanna Northern Thailand where "Num" means young, referring to the young green chili which is spicy, yet offers a nice texture and taste.
Spicy crabmeat and minced pork chili dip. Served with a set of crispy pork rinds, soft-boiled eggs, carrot, cucumber, cabbage and coriander.
Minced pork chili dip made of curry and ripe tomatoes. Served with a set of crispy pork rinds, fried Vietnamese sausage, soft-boiled eggs, carrot, cucumber, cabbage and coriander. Famous for its color and sweet and sour taste.
Traditional rice noodles sautéed with shrimp, shrimp paste, dried shrimp, chive, silken egg tofu, pickled turnip, egg, bean sprouts and peanut. (Chicken, beef, pork or vegetable also available)
Stir-fried with long hot chili, yellow peppers, cabbage, garlic with spicy basil sauce.
Fresh broad rice noodles, shrimp, calamari and Chinese kale, with soy bean sauce.
Fresh broad rice noodles, minced pork, basil, garlic, long hot chili, yellow peppers,long beans and Mekhong dark rum.
Minced pork, baby ribs, cherry tomatoes, Ngieow flower, blood cube. Served with soft boiled eggs, pickled cabbage, bean sprouts, dried pork skin and dried chili. This is an extremely popolar dish from Lanna Thai cuisine and is well known for intense spicy and sour taste.
Soft egg noodles in a curry, along with crunchy egg noodles, diced shallot, pickled cabbage, dried chili and homemade chili oil. Famous for its rich texture and intense curry broth.
Fried marinated chicken wrapped with Pandanus leaves. Served with sweet sesame dipping sauce. Pandanus leaves act as both a wrapping and flavoring in this dish.
Marinated boneless chicken thigh, crispy outside and tender inside. Tamarind -dried chili dipping sauce.
(A famous street food in Bangkok). Deep fried sliced pork marinated with Thai fish sauce. Served with white sticky rice and spicy tamarind dipping sauce.
Marinated minced pork caramelized with milk. Served with grilled coconut sticky rice.
Sliced marinated beef served with spicy tamarind -dried chili dipping sauce.
Grilled half duck topped with tamarind sauce and fried red onions.
Shrimp, mushrooms, galangal, lemongrass, kaffir lime leaves, homemade chili paste, shallots, condensed milk, dried chilis and cilantro.
Chicken breast, lemongrass, young coconut, white beech mushrooms, galangal, lemongrass, kaffir lime leaf, bird's-eye chilis, and coriander.
Tamarind based soup with Stripe bass, shrimp, cauliflower, chili, carrot and Thai Acacia (Cha-Om) vegetable omelet. Known for its rich and sour flavor.
Stripe bass, calamari, mussels and shrimp in a non-dairy spicy Tom Yum soup, tamarind, white beech mushrooms, galangal, lemongrass, kaffir lime leaves, basil and dried chili.
Creamed red curry custard made of Stripe bass, cabbage, coconut milk, and duck eggs. It has a complex herb flavor from kaffir lime leaves, sweet basil, and peppers.
With kaffir lime leaf, long hot chili peppers, grape, lychee, pineapple, tomatoes and sweet basil.
Thai green eggplant, fingerroot, sweet basil, long hot chili peppers, coconut milk and fish balls stuffed with salted egg yolk. The fish balls are a "local" favorite, which add a nice, bouncy texture to the dish.
Thick coconut curry with kaffir lime leaf, red onions, dried chilis.
Slow-cooked curry with pork shoulder, ginger, palm sugar, peanut, red onion and garlic. Famous mild curry dish from Northern Thailand which is enriched by the long, slow simmering of the sweet, fat-layered pork and warm spices. Similar to Massaman Curry but without coconut milk and less sweet.
Jasmine rice, yellow curry spice, egg, diced ham, pineapple, and raisins. Topped with sweet dried pork. Served traditionally in a pineapple shell.
Jasmine rice, crab meat, crab paste, carrots, scallions, egg and fried garlic. Chili and fresh vegetables on the side.
Fried marinated chicken wrapped with Pandanus leaves. Served with sweet sesame dipping sauce. Pandanus leaves act as both a wrapping and flavoring in this dish.
Stir-fried with spicy basil sauce, bird's-eye chilis, garlic, long hot peppers and basil.
Minced pork stir-fried with spicy basil sauce, bird's-eye chilis, garlic, red peppers and basil. Served with blacken preserved eggs.
Thai eggplant, long hot peppers, and sweet basil.
Stir-fried shrimp, calamari, hand-pureed garlic and chili, kaffir lime leaf, Thai eggplant, fingerroot, sweet basil and fresh peppercorns. Well known for its unique fragrance and texture.
Stir-fried with tofu, cherry tomatoes, carrot, garlic, scallions and black pepper.
Served with homemade spicy chili-garlic dipping sauce.
A "local's" favorite vegetable dish. Using very high heat on the wok, stir-fried with bird's eye chili, fermented soy bean paste.
Simple, but delicious!
Classic ice cream served the traditional way with bread and four condiments: red bean, coconut sticky rice, palm seeds and sweet corn.
Traditional Thai dessert topped with coconut cream and fried mung bean
Milled ice with red syrup cream soda, topped with sweetened milk. Served with four condiments: red bean, coconut sticky rice, palm seeds and sweet corn.
Homemade Panna Cotta served with honey-milk topping.
Fried rice with shrimp, shrimp paste, eggs, carrots and scallions
Homemade chili paste Fried rice with Fried chicken thigh. Topped with crispy basil
Yellow curried rice stir-fried with shrimp, eggs, pineapple, raisins and bell peppers. Topped with sweet dried pork
Long hot chili peppers, kaffir lime leaves, Thai eggplant, fingerroot and sweet basil
Kaffir lime leaves, long hot chili peppers, Thai eggplants and sweet basil
Stir-fried chicken with garlic sauce, peppers, fried garlic. Served with sunny side up egg
Stir-fried brown beech mushrooms with spicy basil sauce, long hot chili peppers and basil. Served with sunny side up egg
Stir-fried grounded pork with spicy basil sauce, long hot chili peppers and basil. Served with sunny side up egg
Stir-fried with garlic sauce
Rice noodles stir-fried with egg, silken egg tofu, bean sprouts, peanuts and chives
Fresh broad noodles stir-fried with pork, Chinese kale and preserved soya beans
Fresh broad rice noodles stir-fried with spicy basil sauce, long bean, yellow peppers, long lot chili and Mekhong dark rum
Marinated minced pork caramelized with milk
Grey Goose, Bacardi, Bombay Sapphire, Patron, Blue Curacao, lime juice, ginger ale
Maker's Mark, pandan syrup, Angostura bitters. (Garnished with palm seed & pandan leaf)
Captain Morgan, fresh ginger, apple syrup, lime juice, kaffir lime leaf
Tanqueray, rose syrup, lychee juice and lime juice
Cobbler Phraya Thai premium Rum, Orgeat syrup, orange juice, lemon, powdered sugar, rose water and lemon juice
Cachaca, palm sugar, strawberry, lemongrass and lime
Absolute, Bombay, sweet Thai basil, Framboise liqueur, Raspberry Puree, Lemon and Sparkling wine
Rum, spicy mango syrup, lime, mint, mango juice and soda
Hendricks, St German, cucumber, apple juice and lemon juice
Bacardi, Mayer, angostura bitters, Triple Sec, Orgeat syrup, passion fruit puree, pineapple juice, lime
Rum, mint, Thai basil, lemongrass, coconut cream, lime, soda
Absolute Citron, lemon juice, lychee, passion fruit and hint of lemongrass
By glass
Mango juice, orange juice, pineapple juice and grenadine
Fresh raspberry, lychee guava juice, lime and ginger ale
Pineapple, ginger, lime and pineapple juice, mint, ginger ale
Château Tassin (Bordeaux, France); Crisp blend of Sauvignon Blanc and Semillon with citrus notes
Château La Gravelle(Loire Valley, France); Light and fresh with green melon aromas
Valckenbert P.J. (Rheinhessen, Germany); Fruity and very aromatic, semi acidic and mineralic taste
Bodega DiamAndes (Mendoza, Argentina); Medium-bodied with notes of peaches, white pears, and mango
Domaine La Croix Belle (Languedoc, France); Aromatic blend of Grenache and Viognier with hints of white flowers and tropical fruits
Domaine Jean Ginglinger (Alsace, France); Lively dry Riesling with vibrant minerality and zesty lime notes
Domaine La Garrigon (Rhone Valley, France); Light and easy drinking with aromas of soft red fruits, peach, and dried herbs
Bodega Lagarde (Mendoza, Argentina); Medium-bodied with aromas of red fruits and sweet spice
Angeline (Sonoma County, California); Perfumed aromas of rose petal, cranberry, raspberry and spice box
Tenuta I Fauri (Abruzzo, Italy); Soft and fruity with black and red cherry notes
Domaine La Croix Belle (Languedoc, France); Full-bodied yet easy-drinking with red and black berry fruit aromas
Domaine Clos Godeaux (Loire Valley, France); Tender and aromatic fruity Cabernet Franc with classic mineral notes
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.