Open Later. (View Available Hours)
Order this restaurant’s top-selling items.
Crispy vegetable rolls.
Fresh roll of vermicelli, prawns, and vegetables.
Thai spiced corn cakes served with cucumber vinaigrette.
‘Roti’ Indian bread with tomatoes, eggplant, bell peppers, and basil with green curry dipping.
Sauteed turnip cake with egg, bean sprouts, and chives served with sriracha sauce.
Pan-fried dumplings of shrimp and pork served with Thai ginger soy.
Thai-style pork wontons with crab meat and baby bok choy.
Shrimp and mushrooms in spiced lemongrass-chili ‘tom yum’ soup.
Chicken and mushrooms in coconut-galangal ‘tom kha’ soup.
Green papaya, string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing.
Grapefruit salad with mint, cilantro, shallots, cashew nuts, and roasted coconut.
Salad of crisped rice and Lao sausage, mixed herbs, and lettuce leaf wrap.
Minced chicken salad with, nuts, roasted rice, dried chili flakes, and fresh herbs.
Grilled skirt steak salad with fresh herbs, roasted rice, chili, and fresh lime juice.
Grilled eggplant salad with minced chicken and prawns topped with lime, coconut dressing.
Spicy wide rice noodles and chicken stir-fried with basil, garlic, and chili.
Pan-fried wide rice noodles with pork, chinese broccoli, and egg, in Thai black bean sauce.
Fresh rice stick noodles stir-fried with shrimp, tofu, egg, nuts, bean sprouts, and chives.
Thai pineapple fried rice with chicken, shrimp, and cashew nuts.
Crab fried rice.
Minced chicken wok-fried with basil, garlic, and fresh chili.
Crispy sliced chicken and string beans wok-fried with sweet kaffir pik-khing chili.
Wok-fried spicy lemongrass chicken with snap peas, peppercorn, onions, and mint.
Grilled eggplant stuffed with chicken and cabbage served with fresh basil green curry sauce.
Crisped pork belly stir-fried with green beans, chili, and Thai basil.
Coconut braised pork shoulder, kabocha squash, and Thai basil in tangy red curry.
Sizzling stir-fried skirt steak with green beans, apple eggplant, lemongrass, chili, and basil.
Honey roasted duck with spinach, cherry tomatoes, and pineapple in basil red curry.
Braised bone-in beef short ribs in ‘kaffir’ lime leaves panang curry.
Grilled ginger marinated New Zealand rack of lamb with sweet carrot and smoked tomato relish.
Sauteed tiger prawns, Asian eggplant, and ground nuts in basil, chili, and white wine sauce.
Light-fry prawns wok tossed in spiced tamarind sauce with crisped shallots and garlic.
Squid, shrimp, salmon, apple eggplant, and mushrooms in basil green curry.
Fried catfish with blisterred green beans, squash, wild ginger, and kaffir red curry.
Pan-seared sea bass with sizzled ginger, chili, and mango served with fried brussel sprouts.
Grilled Atlantic salmon with asparagus and cauliflower in spiced ‘choo chee’ curry.
Wok-fried seasonal greens.
Wok-fried cauliflower with garlic and fish sauce.
Stir-fried brussels sprouts with basil, garlic, and chili.
Stir-fried eggplant, portobello mushroom, scallions, peppers, and light-fried tofu in garlic-chili sauce.
Stir-fried blue lake green beans and tofu in red ginger curry sauce.
Golden bean cakes stir-fried with onions, scallions, and cashews in mild roasted chili sauce.
Chinese broccoli ‘gai lan’ stir-fried with chili-garlic sauce.
Charcoal grilled assorted vegetables and potatoes in mild yellow curry.