Our Menu

Kalbi-style tender, juicy short ribs grilled until caramelized; served with fresh sliced cabbage and chopped green onion.

Combination of famous BBQ dishes accompanied with garlic butter fried rice and fresh sliced cabbage.

Slow-cooked and grilled marinated baby ribs in house special sauce made from soy sauce and grill onion.

Deep-fried crosswise-cut fish wok-tossed or separated in spicy and tangy red curry sauce; topped with crispy basil.

Crispy fish fillets with savory tamarind dipping, served with fresh lettuce leaf to assemble a wrap with small diced fresh herbs and cashew nut for a flavorful crunchy texture.

Crispy mussel pancake with egg batter, bean sprouts, and spicy sriracha sauce.

Stir-fried morning glory with garlic, chili, and savory sauce.

Fish fillets stir-fried with celery, onion, chili, and garlic.

Whole crispy fish topped with spicy chili garlic sauce, bell peppers, onions, and fresh herbs.

Wok-fried glass noodles with your choice of protein, Napa cabbage, egg, and vegetables in sweet-spicy Thai suki sauce.

Braised pork leg served over jasmine rice with pickled mustard greens and hard-boiled egg.

Classic Thai-style jerky — choose beef ("Neau Dadd Deaw") or pork ("Moo Dadd Deaw"). Marinated strips deep fried or sun-dried with house seasoning; served with Nam Jim Jaew sauce.

(4 pcs) Marinated, skewed and grilled chicken tender served with peanut sauce and cucumber salad.

(8 pcs) Creamy and savory mixture of crab meat, seasoned cream cheese, and scallion folded into small triangle pouches and deep fried.

(5 pcs) Seasoned shrimp wrapped in thin rice paper, then deep fried until crispy and golden brown.

(5 pcs) Wheat flour wrapped with seasoned shredded cabbage, carrot, black mushroom, and glass noodles.

(5 pcs) Deep-fried fish cake patty served with cubed cucumber and peanut in sweet and sour sauce.

Light and refreshing rice-paper rolls with spring mix, Thai basil, and seedless cucumber.

(10 pcs) Fresh tofu cut into triangles, coated with batter and deep fried until golden brown.

Golden-fried wontons stuffed with seasoned chicken, served crispy with sweet chili dipping sauce.

(8 pcs) Folded and filled with ground chicken and seasoned vegetables.

(5 pcs) Crunchy coated shrimp in a light tempura batter, served with mini soy dipping sauce.

Thai-style fried chicken with sweet chili dip.

Fried pork ribs with garlic and chili.

Golden-fried calamari rings served with sweet chili dipping sauce.

Bouncy Thai-style fish balls, deep-fried until golden.

Popular Thai salad "Yum Nua" with grilled USDA rib eye, fresh herbs, cucumber, and tangy dressing; served over spring mix.

Minced and cooked chicken or pork cushion with lime and fish sauce dressing; tossed with spices, fresh herbs, and rice powder for a nutty flavor.

Shredded green papaya, tomato, and green bean in a lime and palm sugar dressing with pounded garlic, peanut, and Thai chili; served with a wedge of fresh cabbage.

Seafood combination of shrimp, calamari, fish, and mussel with fresh herbs, cucumber, and tomato in tangy, slightly spicy dressing; topped with cilantro, Thai basil, and mint; also known as "Yum Talay."

Soft mung bean noodle with ground chicken and shrimp in a lime and fish sauce dressing with sliced onion, tomato, and fresh herbs; a gluten-free alternative to traditional wheat noodles.

Shrimp with herbs, onions, lemongrass, and chili-lime dressing.

Crisp mixed greens with cucumbers, carrots, cherry tomatoes, and house dressing.

Bean thread with minced chicken and shrimp and mixed vegetables in house broth.

Soft tofu with flavorful broth and assorted vegetables; topped with cilantro and crispy fried garlic.

Rich and creamy tangy broth combined with coconut milk, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Rich and creamy tangy broth combined with coconut milk, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Spicy and sour broth boiled with Thai chili oil paste, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Spicy and sour broth boiled with Thai chili oil paste, lemongrass, kaffir lime leaves, and galangal, with mushroom and tomato.

Ground chicken and shrimp dumplings boiled in flavorful broth with baby bok choy and napa; topped with cilantro and crispy fried garlic.

Silky rice porridge with tender fish fillets, ginger, scallions, and fried garlic.

Meaty bone-in pork ribs in a fiery, herbaceous broth with lemongrass, galangal, kaffir lime, and fresh Thai chili — a bold, warming bowl with a sour-spicy kick.

Thai red curry with chunk pineapple and cooked shrimp.

Classic spicy aromatic curry known as "Kang Pedd" with red chili pepper, coriander seed, and cumin; cooked with bamboo, bell pepper, and Thai basil.

Rich and creamy Panang curry made with roasted peanut, coriander seed, and cumin in coconut milk; topped with fine-sliced kaffir lime leaf.

Tender pork ribs braised in five-spice stock with dried shiitake and other spices for a flavorful broth; served with Chinese broccoli, chopped celery leaf, cilantro, and preserved cabbage.

Prepared with Tom Kha broth; served with your choice of noodle and protein.

Prepared with Tom Yum broth; served with your choice of noodle and protein.

A comforting clear broth with bean sprouts, scallions, and rice noodles.

Tender beef simmered low and slow in a rich, aromatic broth, ladled over noodles and finished with cilantro, scallion, and crispy garlic. Hearty, warming, and deeply satisfying.

Wok stir-fried crisp broccoli florets in savory sauce.

Deep-fried chunk pork belly stir-fried with Chinese broccoli, garlic, and savory sauce; topped with roasted dried chili.

Sauteed with house garlic soy sauce and served over sliced cabbage or lettuce.

Fresh sliced ginger with bell pepper, onion, wood ear mushroom, and savory sauce.

Dry wok stir-fried with assorted vegetables, roasted peanuts, and special chili sauce.

Quickly stir-fried crisp assorted vegetables in house savory sauce.

Stir-fried beef with bell peppers, onion, mushroom, carrot, and hot chili sauce.

Popular Thai stir-fried dish with bell pepper, onion, green bean, and Thai basil.

Stir-fried crispy green bean with flavorful aromatic sauce made with red curry paste and sliced kaffir lime leaf.

Steamed crisp broccoli and sliced carrot with soft or fried tofu; topped with rich and creamy peanut sauce.

Variation on Pad Ka Prao made with soft deep-fried eggplant in a flavorful stir-fried sauce.

Sticky and tangy sauce, sauteed with cucumber, tomato, and pineapple.

Sauteed in a sweet and savory sauce made from soy sauce, sugar, and mirin; served over steamed vegetables and topped with sesame seed and green onion.

Stir-fried Manila clams with Thai basil, chilies, garlic, and roasted chili paste.

Southern Thai dry curry: minced meat wok-fired with fragrant red curry paste, kaffir lime, and fresh chili until deeply savory and fiery. Served with crisp cucumber and cool cabbage to balance the heat.

Traditional Thai fried rice that combines different meats; served with sliced cucumber, lime, and tomato on the side.

Classic Thai fried rice with tomato, onion, and snow crab meat; high-flame sauteed with shrimp paste and topped with crab omelet.

Traditional Thai fried rice with pineapple, raisin, cashew nut, green onion, bell pepper, chicken, and shrimp, seasoned with yellow curry powder.

Traditional Thai fried rice packed with different seafood, tomato, and green onion; high-flame sauteed with shrimp paste and served with sliced cucumber, lime, and tomato on the side.

Variation on Thai fried rice with extra spice and heat elements, no egg, plus bell pepper, assorted vegetables, and Thai basil.

Classic fried rice with Chinese sausage, egg, and broccoli.

Stir-fried egg wheat noodle with meat and mixed vegetables, seasoned with soy sauce, oyster sauce, and other spices.

Stir-fried rice flat noodles with spicy sauce, assorted vegetables, and Thai basil; cooked until nicely browned with smoky flavor.

Stir-fried glass noodle with egg and vegetables in house savory sauce.

Seasoned rice flat noodle in a flavorful thick gravy sauce with Chinese broccoli; topped with white pepper.

Flat rice noodles with chicken, egg, and bean sprouts.

Stir-fried holy basil with bell pepper, onion, and green bean; served with steamed white rice.

Sauteed with garlic soy sauce; served over cabbage with steamed white rice.

Stir-fried with cashew nuts, bell peppers, and onions; served with steamed white rice.

Stir-fried eggplant with basil and chilies; served with steamed white rice.

Fresh mixed vegetables stir-fried in savory sauce; served with steamed white rice.

Stir-fried broccoli in house sauce; served with steamed white rice.

Stir-fried green beans with prik king curry paste; served with steamed white rice.

Chicken sauteed in teriyaki sauce with steamed vegetables; served with steamed white rice.

Beef sauteed in teriyaki sauce with steamed vegetables; served with steamed white rice.

Sliced beef in savory Mongolian sauce with onions; served with steamed white rice.

Crispy pork belly stir-fried with holy basil; served with steamed white rice.

Crispy pork belly with Chinese broccoli; served with steamed white rice.

Stir-fried with peanuts, dried chili, and vegetables; served with steamed white rice.

Southern Thai dry curry: minced meat wok-fired with fragrant red curry paste, kaffir lime, and fresh chili until deeply savory and fiery. Served over steamed jasmine rice with crisp cucumber and cool cabbage to balance the heat.

Crispy fried banana topped with a scoop of creamy ice cream.

Crispy deep-fried glutinous rice balls coated in toasted sesame seeds, filled with sweet red bean paste. Served as a set of 8 pieces.

Steamed brown rice.

(8 oz) Fresh cucumber salad.

Small side salad.

Steamed mixed vegetables.

Steamed sticky rice.

Steamed jasmine white rice.

Thai sweet black coffee mixed with half and half milk.

Thai sweet tea mixed with half and half milk.

Chilled young coconut served whole — crack it open for refreshing, naturally sweet coconut water straight from the shell.