One of Chef Ning's childhood favorite street foods in Bangkok! Fresh chives are finely chopped and mixed with a special blend of tapioca and rice flours before being steamed to a perfect soft chewy texture, then flash fried to give them that signature crispy exterior. Drizzled with our chili black soy sauce

Our vegan take on the traditional rice paper spring roll. Creamy fresh avocado complements the sweet & tangy mango, red leaf & iceberg lettuce, mint leaves, carrot, and cucumber impart a refreshing crunch. Served with peanut sauce.

Vegan. Crispy fresh corn cake made with flour batter and served with coconut cream

Vegetarian egg rolls filled with clear noodles, shiitake mushrooms, leek, carrots and cabbage. Served with a sweet and sour sauce.

Crunchy crispy flatbread accompanied with green curry dip. Vegan.

Comfort food with crunch! Minced pork seasoned with roasted rice powder, dried chili, lime and fragrant mint, basil, red onions and green onion.

Fans of the famous Chiang Mai style sausage from the north may recognize the name, but we guarantee you've never had these savory-fragrant links as good as ours.  Meticulously made fresh from scratch, we incorporate choice cuts of pork meat, stuffed with a balanced blend of locally sourced spices and herbs including turmeric, lemongrass, chili, and kaffir lime leaf. We then grill them over an open flame and serve pre-sliced with a mouth-watering accompaniment of Chef Ning's Signature Chili Chips, grilled pineapple, and roasted peanuts. Garnished with a few sprigs of fresh cilantro. Taste Explosion!

Homemade steamed dumplings filled with minced chicken, shrimp, and shiitake mushroom. Drizzled with homemade sauce and sprinkled with crunchy garlic flakes and green onion.

Minced pork seasoned with garlic, spicy chili, and fragrant basil packed in wonton skins and deep fried. Served with crisp cucumber salad on the side.

Green Lentils, carrots, potatoes, white onion, curry powder (Vegan) served with cucumber salad.

Thai Samosa. Puffed and plumped full of diced potato, ground chicken, curry powder and onions, then deep-fried for maximum comfort. Served with a sweet and tangy cucumber salad.

2 pieces of egg rolls, Thai samosa, prawn in a blanket and basil pork puff. Served with sweet and sour sauce and cucumber salad.

Vegan. Stuffed with tofu, vermicelli noodles, lettuce, bean sprouts, carrots, mint leaves and basil leaves. Served with a spicy-sweet basil dipping sauce.

Vegan and gluten free. Crisp Enoki mushrooms, cucumbers, lettuce, and carrots complemented by a touch of sweet lychee house made basil lime dipping sauce that will enliven your taste buds await your palate as you bite through the luxurious rice noodle wrap.

Hot and sour soup with shrimp, calamari, scallops, mussel, lemongrass, galangal, Kaffir lime leaves, mushroom and basil leaves. Gluten free.

Hot and sour soup with lemongrass, galangai, Kaffir lime leaves, oyster mushrooms and tomatoes. Gluten-free. Very hot and spicy.

Spicy coconut soup with lemongrass, galangal, Kaffir lime leaves and oyster mushrooms. Gluten-free.

Tamarind hot and sour soup in chicken broth with chicken breast, roasted rice powder, mushrooms, and cherry tomatoes stewed in lemongrass, galangal, and Kaffir lime leaves from the chef's home garden.  Served with basil garnish. A treat from the east of Thailand!

Crispy fresh string beans sauteed in a resplendent melange of ginger, garlic and soy sauce.

Sauteed mixed vegetables (broccoli, zucchini, carrots, cabbage, green beans) with garlic sauce.

Cucumber with homemade lemon red wine vinaigrette

Chef Ning's secret blend of traditional Thai herbs finely mixed with both dried and fresh chilis. Made for those who like an extra element of heat, it imparts a great layer of additional flavor to any dish on the menu.

1.5 oz.

Diced, seedless Jalapeño peppers pickled in vinegar

Creamy custard flavored with espresso, topped with caramelized sugar.

A classic Thai treat that never gets tired. Slices of perfectly sweet and ripe mango surround a bed of steamed sticky rice that is drizzled with creamy coconut milk and a dash of toasted mung beans adds delectable crunch. Butterfly flower infusion imparts a beautiful all-natural blue hue to the rice. Subject to seasonal availability.

Must be 21 to purchase. Rated 86 points by BeerAdvocate. "Centennial, Chinook and Columbus hops combine to provide an explosive burst of piney bitterness and luscious notes of apricot, grapefruit and mango that are sure to evoke imagery of swaying palms and sun-kissed shores." 7% Alcohol, 65 IBU.

Must be 21 to purchase. Rated 92 points by The Beer Connoisseur: "Balances a natural malt toffee-like sweetness with a mellow happiness and some hoppy accents. The aroma is round, sweet and hides the 10.5% ABV."