The full menu — tap a plate to hear its story.

Shatter-crisp wings tossed hot in our Thai house seasoning — garlicky, peppery, juicy to the bone.

The classic — golden, crackling skin, steaming-juicy inside.

Bouncy-tender fish cakes fried deep bronze — cool cucumber-chili relish & crushed peanuts for crunch.

Hand-rolled shells that crackle, giving way to a savory heart of ground pork & vegetables.

The garden version — same crackling shell, sweet stir-fried vegetables inside.

Tender rings in a light golden crust — fried hot, gone fast.

Whisper-light, lacy batter over sweet snappy shrimp — pale gold and crisp.

Cool rice-paper rolls of crisp lettuce, cucumber, mint & carrot — creamy peanut sauce for dipping.

Crispy chicken tossed in a bright, sticky orange glaze.

Golden fried tofu with sweet chili–peanut dipping sauce.

Crisp greens, cool cucumber & tomato, chewy-sweet dried cranberries, bright Thai dressing.

Char-grilled rib-eye sliced warm over cool greens, radish, green onion & mint — a tangy, fragrant Thai-herb dressing.

Crisp green papaya pounded to order with dried shrimp — sour, sweet & spicy in one bright crunch.

The deeper cut — salted black crab adds a briny, savory punch.

Sweet poached shrimp over that same bright, fiery crunch.

Warm minced meat, red onion & chili flakes in a hot-sour dressing, toasted-rice powder for smoky crunch.

'Waterfall' beef — grilled rib-eye sliced thin & juicy, tossed with lime, chili, Thai herbs & toasted rice. Cabbage wedge to tame the fire.

Three coarse-ground sausages off the grill — snappy casings, juicy centers. Bite with fresh ginger, chili, lime & peanuts.

Fire-charred rib-eye with a smoky toasted rice–mint–tamarind sauce — so good the tiger wept.

Grilled Thai pork meatball skewers with sweet chili sauce.

The famous hot & sour — lemongrass, galangal & kaffir lime steaming from a chili-red broth of straw mushrooms.

The same famous fire, loaded with ocean treasure — pot for the table.

Silky coconut milk mellows hot & sour into something creamy, citrusy & dangerously drinkable.

Creamy coconut hot & sour crowded with seafood — pot for the table.

'The fish-trap bursts' — a clear, blazing hot & sour broth crowded with seafood & Thai herbs. Pot.

Silky pork & shrimp wontons in a clean broth, bean sprouts & green onion — the gentle one at the table.

Thick, sweet-savory panang hugging every bite in coconut cream, red bell pepper & holy basil.

Golden, gentle & comforting — slow-cooked chicken and soft potato in a creamy, turmeric-warm curry.

Herb-green & fragrant — zucchini, eggplant, bell pepper & basil in a lively coconut curry.

Slow-cooked beef dino rib in thick, creamy panang curry.

Wok-fried red rice with egg & green onion, cool cucumber on the side.

Krapow heat, fried-rice comfort — chili, garlic & holy basil in every spoonful.

Sweet pineapple, raisins, tomato & cashews tumbled through egg-fried rice — sweet-savory & addictive.

Our house fried rice — beef seared with a glorious amount of golden garlic, every grain glossy & savory.

Sweet crab meat folded through egg-laced rice — light, delicate, ocean-fresh.

Golden garlic & cracked pepper over steamed rice — simple, savory, done right.

Thailand's lunchtime legend — fiery, fragrant chili & holy basil over rice.

Chewy rice noodles in tamarind-sweet sauce, bean sprouts & chives — lime for spark, peanuts for crunch.

Wide rice noodles seared smoky-sweet in a hot wok, Chinese broccoli & egg.

From a screaming-hot wok — Thai chili, bell pepper & holy basil. Spicy enough to mean it.

Slow-simmered beef broth, dark & herbal — tender chunk beef, meatballs, Chinese broccoli & sprouts.

Wok-charred flat noodles under a silky, peppery gravy with Chinese broccoli — comfort by the ladle.

Springy yakisoba noodles tossed with egg, cabbage, celery & carrot.

Drunken noodles gone Italian — spaghetti through a screaming-hot wok, Thai chili, bell pepper & holy basil.

Al dente spaghetti tossed in the famous hot & sour — chili paste, lemongrass, kaffir lime & galangal.

Rich, herbal boat-noodle broth with slow-cooked beef dino rib.

Golden garlic & cracked white pepper, seared savory.

The krapow classic — chili & holy basil, loud & fragrant.

The krapow classic over silky, wok-charred eggplant.

Slow-cooked beef dino rib stir-fried with holy basil, garlic & chili.

Crisp-stemmed greens seared with garlic & oyster sauce.

Tender broccoli in a silky gravy.

A hot-wok toss of market vegetables, crisp & glossy.

Morning glory flash-seared over roaring flame — garlic, oyster sauce, crisp stems & glossy leaves.

Buttery roasted cashews, green onion & toasted chilies — the sweet-savory wok classic.

A whole pompano fried until the skin crackles gold, lacquered in sweet chili sauce — bring friends.

Featherweight batter, flaky white fish — a bright, spicy mango salad cuts through every rich bite.

Choose your ending — vanilla, chocolate or strawberry, a crisp cone & clouds of whipped cream.

Warm sweet sticky rice, cool ripe mango, a river of sweet coconut cream — Thailand's favorite goodbye.

Bangkok street-style — cool coconut ice cream on soft, pillowy bread.

Crispy golden pastry with warm banana filling.

Buttery, flaky griddled roti — Thai street-style, served sweet.

Strong-brewed, amber-orange, sweet & creamy over ice.

Thai tea, brightened with fresh lime — sweet, sharp, ice-cold.

The emerald cousin — creamy, fragrant, ice-cold.

Old-school dark roast, sweetened the Thai way.

Clean, cold & endless.

Young coconut, chilled — straight from the shell.

Old-school dark roast, served hot & honest.

Thai tea, steaming & fragrant.

Coke · Diet Coke · Dr Pepper · Sprite.

Icy sala-syrup milk — pink, sweet, pure nostalgia.

Tart-sweet & sunny.

Cool, green & quenching.

Golden fruit with sparkle.