Every dish, photographed & priced.

Chicken tenderloin skewers seasoned with a flavor-packed marinade of coconut milk, turmeric, lemongrass and fresh herbs like cilantro root that give it a bright, citrusy flavor. Served with Thai peanut sauce.

Deep-fried spring rolls stuffed with glass noodles, mixed pork and vegetables, served with Thai sweet chili sauce.

Deep-fried — shredded cabbage, carrots and glass noodles wrapped in pastry. Served with homemade sweet chili sauce.

Deep-fried spring rolls stuffed with whole shrimp, served with homemade sweet chili sauce.

Full of flavour — this classic Thai street food, known in Thailand as "tod mun pla," packs a serious flavour punch. Served with a crunchy, tangy and sweet Thai cucumber sauce.

Large fresh rice-noodle and vegetable rolls wrapped in rice paper. Served with a homemade hoisin-tamarind sauce.

Add Shrimp +$1

A combination of 2× chicken satay, 2× vegetable rolls, 2× shrimp rolls, served with homemade sweet chili sauce and Thai peanut sauce.

Hot and sour broth made from herbs and spices — shrimp, chicken or tofu with mushrooms, galangal, fresh lemongrass and exotic Thai spices.

Coconut soup blended with coconut milk, mushrooms, fresh lemongrass and galangal.

A charming first course to keep you warm for the entire day. Light clear broth with elegant seasoned shrimp and onion wrapped in pastry.

A simple, non-spicy clear soup with tofu and glass noodles — known locally as "gaeng jued" ("plain soup"). Napa cabbage, green onion and cilantro are the main vegetables added.

Somtum, a classic Thai dish from the Isaan region. Green papaya pounded with garlic, green beans, halved cherry tomatoes and chili, tossed with shrimp, roasted peanuts, fish sauce, lime juice and palm sugar.

Fresh shredded green mango (or green apple) mixed with carrot and onion, garnished with peanuts and cashews, dressed with a Thai lime dressing. The perfect blend of sour, sweet and salty — great for vegetarians and vegans.

Lab Gai — an authentic Thai salad made with minced chicken, ground roasted sticky rice, red onions, chili powder, lime juice and fresh herbs.

Nam Tok, also known as Waterfall Beef — sliced beef with shallots, scallions, mint, cilantro, red chilies, fish sauce, lime juice and toasted rice.

One of the most well-known Thai curries in the world. A rich coconut-milk curry — balanced, spicy but not overpowering, sweet but not too sweet.

Gaeng Phet — red curry paste cooked in coconut milk with your protein of choice, bamboo shoots, red-green peppers and basil. One of the most popular Thai curries.

Traditionally thick, salty and sweet with a zesty kaffir lime flavor — panang is prized for flavor over heat.

Rich golden Thai yellow curry made from scratch — a balanced combination of herbs, spices and coconut milk.

A Thai-style beef stew in tamarind sauce, loaded with chunks of juicy beef and soft potatoes in a rich, aromatic curry.

Gaeng Phet with roasted duck — a sweet, fruity red curry with grapes, cherry tomatoes, pineapple and basil.

Hor mok — steamed salmon in red curry with coconut milk, basil and lime leaves, served inside a whole young coconut. An elegant dish full of rich flavor.

Pad Krapao — Thailand's most beloved street-food stir-fry. Order it Thai hot for authenticity.

Crunchy golden cashews and chicken tossed in a simple, bold Thai stir-fry sauce — savory, slightly sweet with a hint of tart.

A Thai restaurant staple — crispy chicken topped with three-flavored sauce balancing sour (tamarind), sweet (palm sugar) and salty (fish sauce).

Stir-fried fresh shredded ginger, onion, white mushrooms, green onions, celery and bell pepper in oyster sauce. Delicious and healthy.

Pad Phet — a spicy, gluten-free Thai stir-fry with bamboo shoots, red-green peppers and basil in coconut milk. Choice of beef, chicken, pork, tofu or shrimp.

Pad Makua Yaow — Thai eggplant stir-fried with basil and chili-garlic sauce. Soft, spicy and a little sweet. Choice of protein or fully vegan.

Pad Prew Wan — a tasty, healthy dish that combines tartness and sweetness with a mild spiciness.

A blend of colorful vegetables cooked in soy sauce. An easy side or main course — light, fresh and totally delicious.

Stir-fried protein and seasonal mixed fresh vegetables topped with peanut sauce.

A popular Chinese-American classic — crispy chicken bites in that perfect combination of sweet, savory, spicy and tangy.

Thin flat rice noodles stir-fried in a sweet-savory-sour sauce with bean sprouts, garlic chives, scrambled egg, green onions and crushed peanuts — with chicken or prawns.

Thick rice noodles and Chinese broccoli (or collards) stir-fried with egg in soy sauce.

"Drunken noodles" — stir-fried with soy sauce, fish sauce, garlic, chili, beans and basil. If you like it spicy, we strongly recommend it.

Soft egg noodles stir-fried with assorted mixed vegetables in soy sauce.

Freshly cooked jasmine rice stir-fried with egg and vegetables.

Spicy and sour Tom Yum broth ladled over rice noodles with shrimp, mushrooms, lemongrass, and lime — a bowl full of Thai street-food flavour.

Light, comforting clear broth with glass noodles, your choice of protein, and fresh vegetables — a Thai classic that never disappoints.

Steamed Thai jasmine rice.

Steamed Thai glutinous rice, served in a bamboo basket.

Plain steamed rice noodles.

Classic Northern Thai soup — braised chicken in coconut curry with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled green mustard, lime and Thai chili paste.

A thick red Thai curry — 175g salmon fillet pan-cooked with red curry paste in coconut milk. The name comes from the sound the fish makes hitting the hot pan.

Golden fried tofu in a rich, tangy tamarind sauce, garnished with fried shallot, cilantro and green onion.

Pad Kaprow Moo — spicy stir-fried minced pork with basil, chilies and garlic, topped with an over-easy fried egg. A Thai street-food classic.

Pad Kaprow Gai — spicy stir-fried minced chicken with basil, chilies and garlic, topped with an over-easy fried egg.

Thai seafood salad — tangy, spicy and amazingly delicious. Intended to be both spicy and sour at the same time.

A clay pot of noodles and prawns seasoned with soy sauce, ginger and oyster sauce, baked over the stove top.

A thin omelet encases the pad thai, adding a wonderful texture and flavor.

For the sweet-and-sour lover — palm sugar, salt and tamarind provide the perfect balance of sweet, salty and sour.

Crispy whole trout topped with Thai chili sauce. "Pla" (fish), "Rad" (pour), "Prik" (chili).

Crispy chicken wings coated with the holy trinity of marinade — garlic, peppercorn and coriander root. Served with Thai sweet chili sauce.

Crispy chicken wings tossed with lime, chili, fish sauce, roasted rice powder, and fresh herbs — bright, tangy, and seriously spicy.

Sliced beef stir-fried with oyster sauce, onion and bell pepper — an approachable Thai favorite.

Warm tapioca pearls in sweet coconut milk.

Pan-fried banana wrapped in a golden cinnamon-sugar pastry.

Pan-fried banana with honey, butter and a scoop of vanilla ice cream.

Sweet coconut-infused glutinous rice with ripe mango and toasted sesame.

Vanilla ice cream in a crispy golden shell, drizzled with chocolate and honey.

A creamy slice of classic cheesecake.

Two scoops of house mango ice cream.