Roasted Mary’s natural chicken stuffed with lemongrass, garlic, pepper and cilantro served with spicy/sweet/sour and tamarind dipping sauces. Choose Half or Whole Bird.
Central Thai-style spicy green papaya salad with tomatoes, long beans, Thai chili, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts, made to order in the pok pok (mortar and pestle).
Phrae-style spicy hand-minced pork "salad" with aromatics, spices, herbs, cherry tomatoes, cracklings, and crispy fried garlic. Served with phak sot. Flavored with indigenous spices of the region: Makhwen (relative of szechuan pepper), diiplii (long pepper), and ma laep (wild harvested seed that is citrusy, spicy, and slightly numbing).
Northern Thai mild curry noodle soup made with our secret curry paste recipe and house-pressed fresh coconut milk. Served with house pickled mustard greens, shallots, crispy yellow noodles, and roasted chili paste. Choose Chicken or Vegetarian. Available gluten-free.
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded pork, fried shallots, and cilantro.
Half dozen fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce, and garlic. Served with Vietnamese table salad. Available Spicy.
Spicy roasted chicken salad with long beans, tomatoes, peanuts, cilantro, Chinese celery, Thai chilies, dry shrimp, garlic, lime, palm sugar, and fish sauce.
Spicy Isaan flank steak “salad” with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro, and toasted rice powder.
Spicy grilled forest mushroom salad with vegetarian fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro, and toasted rice powder. Vegetarian.
Chiang Mai version of a Central Thai herbal salad with white turmeric, carrot, parsnip, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork, and Thai chilies in a mild coconut milk dressing. Available vegetarian.
Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burrmese curry powder (phong masala), and pickled garlic.
Catfish marinated in turmeric and sour rice, and fried in turmeric oil with scallions and dill. Served on rice vermicelli with peanuts, mint, cilantro, and mam nem.
"Red fire water spinach". On choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster, and fish sauces.
Boar collar meat rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal, and served with iced mustard greens.
House-made Chiang Mai sausage with herbs, Burmese curry powder, and aromatics. Grilled and served with hand pounded Naam Phrik Num (spicy green chile dip), our Khaep Muu (Thai pork rinds), and steamed crudite.
Stir-fried Manila clams with chilies, galangal, garlic, krachai, and Thai basil.
Spicy Northeastern Thai chopped-to-order smoked catfish salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice, and fish sauce. Served with phak sot (fresh herbs and raw vegetables).
Including jasmine rice, sticky rice, coconut rice, peanuts, peanut sauce, and shrimp chips.