Wheat free. 2 pieces. Gluten free. Vegetarian.

Lettuce, carrots, cucumber, cilantro, basil leaves, and rice noodles rolled in rice paper. Served with house peanut sauce and sweet and sour sauce topped with crushed peanuts. Gluten free.

4 pieces. Crispy rolls stuffed with bean thread, black mushroom, carrot, cabbage and celery. Served with fruity sweet and sour sauce.

PAN-FRIED or STEAMED Thai style dumpling with Asian chives (strong taste like scallion). Served with tangy ginger-scallion dumpling sauce.

Pan-fried square shaped chive cakes. Served with mild spicy tangy ginger-scallion sauce. Vegetarian.

6 pieces. Real Maine crabmeat with cream cheese, carrot, and scallion wrapped in crispy wonton skins. Served with fruity sweet and sour sauce.

8 pieces. Our signature appetizer. Steamed dumpling with special filling-ground chicken breasts caramelized with herbs, ground roasted peanuts, and turnips. Drizzled with coconut cream. Served with soy sauce, cilantro, and green leaf lettuce.

Wheat free. 5 pieces. Skewered chicken tender-chicken on a stick, marinated in Thai herbs, yellow curry powder, and coconut milk. Charcoal-grilled, served with creamy peanut sauce, and cucumber salad. Gluten free.

Mild. 8 pieces. Deep-fried chicken wings seasoned in sweet and sour sauce and Thai hot chili sauce sprinkled with chopped scallion.

8 pieces. Golden chicken wings marinated in Thai style and deep-fried. Served with a sweet and sour fruity sauce.

8 pieces. Crispy pastry cups filled with sautéed chicken, carrot, onion, green peas and sweet corns with a touch of yellow curry powder and garlic. Served with cucumber chutney.

6 pieces. Thai style tulip dumpling. Chicken and crabmeat blended with Thai spice and seasoning soy sauce, wrapped in egg-wonton skin. Garnished with garlic oil. Served with tangy sour Kikkoman soy sauce flavored with ginger and scallion.

Deep-fried Tulip shaped dumplings stuffed with minced chicken and crabmeat. Served with ginger dumpling sauce.

Fresh sweet corn mixed with Thai herbs in tempura batter. Sprinkled with chopped cilantro. Served with spicy mayo sauce and sweet and sour sauce. Vegetarian.

Mieng Come is rarely to be eaten in Thailand nowadays. It's the old recipe snack for old Thai people. Do I adapt the recipe to be eaten easier with healthy cauliflower tempura. Crispy cauliflower florets tempura tosses with Mieng Come sauce. Sprinkled with peanut, coconut flakes, cilantro, and lime. caramelized palm sugar with ginger, wild galangal, and salt. Vegetarian.

Mild. Homemade pork and shrimp dumplings. Tossed with chef Sandy's chili oil* and lemon ponzu sauce. Sprinkled with sesame seeds. *chili flakes, garlic, ginger, Sichuan peppercorn (tingly numbness in the mouth)

Our signature appetizer. Boston Bibb lettuce, caramelized minced chicken with peanut (Both chicken and peanut look brown combined together), ginger, and red onion. Garnished with crispy vermicelli, red pepper, and cilantro. Gluten free. CANNOT MAKE WITHOUT PEANUT.

Deep-Fried Brussels Sprout, drizzled with chef Sandy's secret recipe soy sauce with a touch of mirin. Sprinkled with sliced almond. Vegetarian.

Pan-Fried or Steamed Pork and cabbage dumpling with very thin skin. Served with ginger dumpling sauce.

Deep-fried wheat scallion pancake. Served with ginger-scallion flavored dumpling sauce.

PEI or Bang Island Mussels in red coconut curry sauce with red pepper and Thai basil leaves.

Wheat free. Mild. Spicy lemongrass soup. Comes with fresh tofu or veggies or chicken. Gluten free.

Mild. Spicy lemongrass soup. Gluten free.

Mild. shrimp, squid, scallop, and mussel with basil leaves in Hot and sour soup flavored with lemongrass, lime leaves, lime juice, chili paste, mushroom, tomato, and cilantro. Gluten free.

Wheat free. Thai galangal coconut soup. Comes with fresh tofu or veggies or chicken. Gluten free.

Wheat free. Thai galangal coconut soup. Gluten free.

Wheat free. Thai galangal coconut soup. Shrimp, squid, scallop, and mussel with basil. Your choice of meat with mushrooms simmered in light coconut milk, flavored with galangal, lemongrass, kaffir lime leaves, and lime juice. Topped with cilantro. Gluten free.

Fresh tofu and veggies in clear broth. Vegetarian.

Wonton filled with a ground chicken and chunk of shrimp. Served with baby bok choy, shitake mushroom, scallion, and cilantro in chicken broth.

Rice noodle soup with bean sprouts, scallions, cilantro and ground peanuts. Vegetarian.

Wheat free. Lettuce, baby spinach, watercress, tomatoes, cucumber, carrot, and red onion. Served with ginger salad dressing or creamy peanut sauce. Add protein for an additional charge.

Wheat free. Spicy or non-spicy. Light, healthy, and full of flavor - ground chicken cooked with their own juice mixed with red onion, red pepper, scallion, cilantro, mint, lime juice, chili powder, sliced lemongrass, and toasted sweet rice powder. Garnished with crispy fried shallot and roasted whole chili. Served with lettuce cup, cucumber, and tomato.

Wheat free. Mild. Spicey beef salad. Charcoal-grilled rib eye steak mixed with lemon grass, red onion, red pepper, cucumber, tomato, mint, cilantro, and scallions, tossed in spicy, sweet, and sour lime juice on a bed of lettuce.

Wheat free. Vegetarian. Fresh ripe mango, red pepper, tomatoes, and red onion tossed with sweet and sour lime dressing. Garnished with cilantro, toasted coconut flakes, and almond slices.

Deep-fried whole peanut with Himalayan salt, kaffir lime leaves, and crispy basil leaves.

Crispy duck topped with tantalizing blend tamarind sauce with tomatoes, pineapple chunks, onion, red peppers, and scallion. Served with steamed broccoli.

Medium spicy. Crispy duck topped with mushroom, onions, red pepper, and basil leaves in spicy chili-garlic sauce with a touch of nam prik pao.

Crispy duck topped with shitake mushroom, onion, scallion, and red pepper in ginger-garlic sauce.

Medium spicy. Stir-fried ground chicken breast, green bean, and basil leaves in spicy sauce.

Lightly battered chicken sauteed in Thai orange sauce on top of steamed broccoli, pepper, carrot, and green bean.

Mild. Lightly battered chicken sauteed in Thai orange sauce with a touch of Vietnamese chili paste, on top of steamed broccoli, red and green pepper, carrot, and snow pea.

Grilled chicken teriyaki, and grilled asparagus, and drizzled with teriyaki sauce. Sprinkled with almond slices.

DINNER PORTION. Flambe marinated rib eye steak cubes flashed fried, mushroom, pepper, scallion, and macadamia nut in honey-garlic sauce with a touch of Vietnamese chili paste. Served on top of steamed watercress.

Charcoal-grilled chicken breast and brushed off with our own teriyaki sauce. Served on top of mixed vegetable in light garlic sauce.

Breaded chicken. Served with veggie lomein, katsu sauce, and duck sauce.

Tender beef and sliced mushroom sauteed in garlic sauce with a touch of sesame oil. Come with vegetable delight.

Mild. Chicken, pineapple chunks, mixed veggie, and cashew nut sauteed in prik pao sauce. Sweet chili paste in soybean oil.

Medium spicy. Thai comfort food. Ground chicken white meat infused with aromatic Thai basil leaves, Thai bird chili, and green bean in chili-garlic sauce. Complimented with Thai style fried egg sunny side up to cool down the spiciness.

Mild. Crispy chicken, cashew, onion, pineapple chunks, scallion, and roasted chili sauteed in nam prik pao sauce.

Ground chicken stir-fried with chef Sandy's homemade Southern style curry paste, young green peppercorn, wild ginger, kaffir-lime leaves, and red pepper with brown sauce. Served with sweet Chinese pork sausage and fried egg.

Braised beef short rips simmered in homemade Northern Thai yellow curry sauce with coconut milk. Served over steamed flat egg yellow noodle. Sprinkled with scallion, cilantro, and fried shallots. Complimented with lime wedge, pickled green leaves and crispy egg noodle.

Crispy duck topped with tantalizing blend tamarind sauce with tomatoes, pineapple chunks, onion, red peppers, and scallion. Served with steamed broccoli.

Medium spicy. Crispy duck topped with mushroom, onions, peppers, and basil leaves in spicy chili-garlic sauce with a touch of nam prik pao.

Crispy duck topped with shitake mushroom, onion, scallion, and red pepper in ginger-garlic sauce.

Medium spicy. Stir-fried ground chicken breast, green bean, and basil leaves in spicy sauce.

Lightly battered chicken sauteed in Thai orange sauce on top of steamed broccoli, pepper, carrot, and green bean.

Mild. Lightly battered chicken sauteed in Thai orange sauce with a touch of Vietnamese chili paste, on top of steamed broccoli, red and green pepper, carrot, and snow pea.

Grilled chicken teriyaki and grilled asparagus, drizzled with teriyaki sauce. Sprinkled with almond slices.

Flambe marinated rib eye steak cubes flashed fried, mushroom, pepper, scallion, and macadamia nut in honey-garlic sauce with a touch of Vietnamese chili paste. Served on top of fresh baby spinach.

Charcoal-grilled chicken breast and brushed off with our own teriyaki sauce. Served on top of mixed vegetable in light garlic sauce.

Breaded chicken. Served with veggie lomein, Katsu sauce and duck sauce.

Tender beef and sliced mushroom sauteed in garlic sauce with a touch of sesame oil. Come with vegetable delight.

Mild. Chicken, pineapple chunks, mixed veggie, and cashew nut sauteed in prik pao sauce. Sweet chili paste in soybean oil.

Medium spicy. Thai comfort food. Ground chicken white meat infused with aromatic Thai basil leaves, Thai bird chili, and green bean in chili-garlic sauce. Complimented with Thai style fried egg sunny side up to cool down the spiciness.

Mild. Crispy chicken, cashew, onion, pineapple chunks, scallion, and roasted chili sauteed in nam prik pao sauce.

Ground chicken stir-fried with chef Sandy's homemade Southern style curry paste, young green peppercorn, wild ginger, kaffir-lime leaves, and red pepper with brown sauce. Served with sweet Chinese pork sausage and fried egg.

Braised beef short rips simmered in homemade Northern Thai yellow curry sauce with coconut milk. Served over steamed flat egg yellow noodle. Sprinkled with scallion, cilantro, and fried shallots. Complimented with lime wedge, pickled green leaves and crispy egg noodle.

Cast-iron seared jumbo scallops (size U-10), sauteed mixed vegetables in a garlic sauce, teriyaki sauce, and sesame seed.

Sauteed shrimp with mixed vegetables in ginger-garlic sauce. Sprinkled with pine nut.

Scallops, shrimp, squids, and pei mussel, sauteed with onion, mushroom, pepper, and basil in chili-garlic sauce with a touch of nam prik pao. Medium spicy.

Mild. Lightly battered shrimp, scallop, squid, and haddock, topped with spicy tamarind sauce served with steamed watercress. Garnished with crispy basil leaves.

Grilled filet of salmon, brushed with teriyaki sauce. Sprinkle with sesame seed. Served over vegetable delight.

Wheat free. Mild. (Cannot make no spicy) Lightly battered haddock and topped with home made choo chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.

Lightly battered haddock, topped with onions, shitake mushroom, carrot, red pepper, and scallions in well-blended ginger sauce.

Mild. Lightly battered haddock and topped with spicy tamarind sauce. Served with steamed watercress. Garnished with crispy basil leaves.

Wheat free. Mild. (Cannot make no spicy) Grilled salmon fillet and topped with home made choo chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.

Lightly battered haddock, topped with tamarind sauce with tomatoes, pineapple, onion, red pepper, and scallion. Served with steamed broccoli.

Wheat free. Mild. Flavored with red chili paste with eggplant, bamboo shoot, green bean, pepper, and basil leaves. Green curry is slightly sweeter.

Wheat free. Mild. Flavored with green chili paste with eggplant, bamboo shoot, green bean, pepper, and basil leaves. Green curry is slightly sweeter.

Wheat free. Medium spicy. Red curry with addition of yellow curry powder, tossed in with potato, pineapple, tomatoes, snap pea, and onion slices.

Wheat free. Mild. Kabocha pumpkin, bell pepper, carrot, and basil leaves in red curry.

Wheat free. Medium spicy. Chicken and shrimp in yellow curry sauce with ripe mango cube, onion, and snap pea.

Wheat free. Medium spicy. Tender pork tenderloin or tender beef simmered in coconut milk with homemade red chili paste with additional flavor of coriander and cumin. Garnished with kaffir- lime leaves, red pepper, and basil leaves.

Wheat free. Mild. Your choice of protein simmered in coconut milk with red chili paste with an addition of Persian spices, tossed in with potato, carrot, onion, and peanuts. This curry has a slight tangy sour taste from tamarind juice.

Wheat free. Mild. scallops and shrimp in red curry tossed in with red peppers, snap pea and carrot, and served over a bed of baby spinach.

Wheat free. Mild. Flavored with red chili paste with eggplant, bamboo shoot, green bean, pepper, and basil leaves. Green curry is slightly sweeter.

Wheat free. Mild. Flavored with red chili paste with eggplant, bamboo shoot, green bean, pepper, and basil leaves. Green curry is slightly sweeter.

Wheat free. Medium spicy. Red curry with addition of yellow curry powder, tossed in with potato, pineapple, tomatoes, snap pea, and onion slices.

Wheat free. Mild. Kabocha pumpkin, bell pepper, carrot, and basil leaves in red curry.

Wheat free. Medium spicy. Chicken and shrimp in yellow curry sauce with ripe mango cube, onion, and snap pea.

Wheat free. Medium spicy. Tender pork tenderloin or tender beef simmered in coconut milk with homemade red chili paste with additional flavor of coriander and cumin. Garnished with kaffir- lime leaves, red pepper, and basil leaves.

Red curry flavored with extra cumin and coconut milk. Come with your choice of meat or tofu or seafood, red pepper, snap pea, baby corn, and basil leaves.

Wheat free. Mild. Your choice of protein simmered in coconut milk with red chili paste with an addition of Persian spices, tossed in with potato, carrot, onion, and peanuts. This curry has a slight tangy sour taste from tamarind juice.

Wheat free. Mild. Scallops and shrimp in red curry tossed in with red peppers, snap pea and carrot. Served over a bed of baby spinach.

Broccoli, carrot, and shitake mushroom sauteed in garlic sauce.

Chinese broccoli sauteed in ginger-garlic sauce.

Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion sauteed in garlic sauce.

Sauteed shitake mushroom, red pepper, onion, and scallion in ginger sauce.

Medium spicy. Sauteed onion, mushroom, pepper, and basil leaves in chili-garlic sauce.

Snap pea, shitake mushroom, and carrot in garlic sauce.

Sauteed mixed vegetables in garlic sauce.

Wheat free. Steamed mixed vegetables and your choice of meat or tofu. Served with creamy peanut sauce on the side.

Medium spicy. Crispy chicken or shrimp sauteed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.

Medium spicy. Sauteed with eggplant, onion, pepper, and basil leaves in fresh chili-garlic-black bean sauce.

Broccoli, carrot, and shitake mushroom sauteed in garlic sauce.

Chinese broccoli sauteed in ginger-garlic sauce.

Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion sauteed in garlic sauce.

Sauteed shitake mushroom, red pepper, onion, and scallion in ginger sauce.

Medium spicy. Sauteed onion, mushroom, pepper, and basil leaves in chili-garlic sauce.

Snap pea, shitake mushroom, and carrot in garlic sauce.

Sauteed mixed vegetables in garlic sauce.

Wheat free. Steamed mixed vegetables and your choice of meat or tofu. Served with creamy peanut sauce on the side.

Medium spicy. Crispy chicken or shrimp sauteed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.

Medium spicy. Sauteed with eggplant, onion, pepper, and basil leaves in fresh chili-garlic sauce.

Gluten-Free. Wheat free. The most popular Thai food. Rice noodles stir-fried with egg, bean sprout, peanut, and scallion in pad thai sauce.

Rice noodles stir-fried with chicken and shrimps, egg, bean sprout, peanut, and scallion in pad thai sauce with a touch of shrimp paste, paprika, and chili flakes.

Wheat free. Mild. Rice noodles stir-fried with chicken and shrimps, egg, bean sprout, peanut, and scallion in pad thai sauce with a touch of shrimp paste, paprika, and chili flakes.

Pan fried rice noodle. Wide rice noodle sauteed with egg and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar. You can substitute with broccoli instead.

Very thin rice vermicelli sauteed with egg, and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar.

Soft wide rice noodles sauteed with egg, peppers, onion, broccoli, carrot, and basil leaves in chili-garlic sauce with a touch of dark sweet soy sauce.

Very thin rice vermicelli stir-fried with egg, shrimp, shredded chicken, julienne carrot, snap pea, red pepper, bean sprout, and scallion in garlic sauce with yellow curry powder.

Stir-fried lomein egg noodle with mixed vegetable in garlic sauce.

Chicken, shrimps, lomein noodle stir-fried with bean sprout, and veggies in garlic sauce with a touch of sesame oil, sprinkled with sesame seed.

Kuay tiew. Your choice of noodle: rice noodle thin or medium or thick or flat yellow egg noodle. Your choice of broth: chicken broth or red tom yum broth or five spice broth with or without peanut.

Wheat free. The most popular Thai food. Rice noodles stir-fried with egg, bean sprout, peanut, and scallion in pad thai sauce.

Crispy thin egg noodle stir-fried with chicken and shrimps, egg, bean sprout, peanut, and scallion in pad thai sauce.

Wheat free. Mild. Rice noodles stir-fried with chicken and shrimps, egg, bean sprout, peanut, and scallion in pad thai sauce with a touch of shrimp paste, paprika, and chili flakes.

Pan fried rice noodle. Wide rice noodle sauteed with egg and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar. You can substitute with broccoli instead.

Very thin rice vermicelli sauteed with egg, and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar.

Soft wide rice noodles sauteed with egg, peppers, onion, broccoli, carrot, and basil leaves in chili-garlic sauce with a touch of dark sweet soy sauce.

Very thin rice vermicelli stir-fried with egg, shrimp, shredded chicken, julienne carrot, snap pea, red pepper, bean sprout, and scallion in garlic sauce with yellow curry powder.

Stir-fried lomein egg noodle with mixed vegetable in garlic sauce.

Chicken, shrimps, lomein noodle stir-fried with bean sprout, and veggies in garlic sauce with a touch of sesame oil and sprinkled with sesame seed.

Kuay tiew. Your choice of noodle: rice noodle thin or medium or thick or flat yellow egg noodle. Your choice of broth: chicken broth or red tom yum broth or five spice broth with or without peanut.

Your choice of meat or tofu, bean thread noodle, and mixed vegetables stir-fried with egg in garlic sauce.

House fried rice. Fried rice with egg, tomato, onion, and scallion. Served with cilantro and cucumber.

Fried rice with chicken and shrimp, egg, pineapple, cashew nuts, scallions, and raisin.

Fried rice with chicken and shrimp, egg, mango cubes, carrot, snow pea, cashew nuts, scallions, and yellow curry powder.

Fried rice with egg, peas, carrots, onion, and scallion. Topped with your choice of crispy chicken or grilled chicken teriyaki.

Khao Pad. House fried rice. Fried rice with egg, tomato, onion, and scallion. Served with cilantro and cucumber.

Fried rice with chicken and shrimp, egg, pineapple, cashew nuts, scallions, and raisin.

Fried rice with chicken and shrimp, egg, mango cubes, carrot, snap pea, cashew nuts, and scallions with yellow curry powder.

Fried rice with egg, peas, carrots, onion, and scallion. Topped with your choice of crispy chicken or grilled chicken teriyaki.

Vegetarian. Fried rice with egg and mixed vegetables.

Wheat free. Vegetarian. Steamed rice noodles with vegetables and fried tofu and topped with peanut sauce. Gluten-Free.

Vegetarian. Mixed veggies sauteed in garlic sauce.

Medium spicy. Vegetarian. Fried tofu sauteed in chili sauce with onion, carrots, red and green peppers, and scallions.

Vegetarian. Fried tofu with tamarind sauce with tomatoes, pineapples, onions, red peppers, and scallions. Garnished with steamed broccoli.

Vegetarian. Fried tofu with fresh baby bok choy and shitake mushroom in brown sauce.

Vegetarian. All greens Chinese broccoli, broccoli, watercress, zucchini, baby spinach, baby bok choy, green bean, snap pea, asparagus, and scallion sauteed in ginger-garlic sauce.

Vegetarian. Flashed fried green beans in ginger-garlic sauce and topped with your choice of almond slices or pine nuts.

Fried rice with egg and mixed vegetables.

Wheat free. Vegetarian. Steamed rice noodles with vegetables and fried tofu. Served with creamy peanut sauce. on the side.

Vegetarian. Mixed veggies sauteed in garlic sauce.

Medium spicy. Vegetarian. Fried tofu sauteed in chili sauce with onion, carrots, red and green peppers, and scallions.

Vegetarian. Fried tofu with tamarind sauce with tomatoes, pineapples, onions, red peppers, and scallions. Garnished with steamed broccoli.

Vegetarian. Fried tofu with fresh baby bok choy and shitake mushroom in garlic sauce.

Vegetarian. All greens Chinese broccoli, broccoli, zucchini, baby spinach, baby bok choy, green bean, snap pea, asparagus, and scallion sauteed in ginger-garlic sauce.

Vegetarian. Flashed fried green beans sautéed in ginger-garlic sauce. Sprinkled with almond slices and pine nuts.

Served with braised pork ribs that have been simmered in Thai herbs and seasoning sauce pork bone broth for many hours with a distinctive flavored of dried Longan. Served with fried garlic, Chinese broccoli, scallions, and cilantro. The broth is savory sweet with hints of dried Longan, garlic, and cilantro roots. The pork rib is so tender because it's braised so many hours. This keeps the meat moist and when the collagen breaks down, it adds richness to the broth.

Medium spicy. Ground chicken and shrimp stir-fried with Brussels sprout and basil leaves in garlic sauce with Vietnamese chili paste.

Lightly fried fillet of Haddock stir-fried with chili-garlic and kaffir-lime leaves in chef Sandy's special brown sauce. Served on top of fresh baby spinach with your choice of jasmine rice or brown rice. Can be only 3* spicy or more to be authentic.

Crispy thin egg noodle, topped with chef Sandy's special gravy sauce. Come with shrimp, scallop, squid, mussels, Chinese broccoli, carrot, and baby corn. Flavored with oyster sauce, sugar, white pepper, and splash of rice vinegar.

FRESH WHOLE Red Snapper (1.35 lbs) from Harbor Fish Market lightly batter with special flours and deep-fried until golden brown skin and cooked perfectly inside. Topped with chef Sandy's special chili-garlic-red onion brown sauce. Garnished with cilantro. Served with your choice of Jasmine rice OR Brown rice.

Country style Thai spicy larb salad with minced duck. Chef Sandy got this recipe from her brother that has been open a Larb Ped restaurant in her hometown for almost 10 years. Chopped fresh duck meat (using meat from the whole duck) with some crispy duck skin stir-fried with no oil, shallots, garlic, galanga, lemongrass, kaffir-lime leaves, and secret herbs. Flavored with roasted jasmine rice powder, roasted chili, fresh lime juice, light fish sauce, and a little bit of sugar. Add some red onion, scallion, cilantro, and mint leaves. Served with fresh vegetables and sticky rice.

Thai Chicken Biryani. Perfectly marinated chicken thigh perched atop flavor-packed savory rice, delightful. Chef Sandy made a non-spicy curry paste with turmeric and lots of spices using a granite mortar and pestle. Marinated chicken thigh with that curry paste and yogurt. Cooked chicken and rice with a fragrant curry paste and flavored with salt and seasoning sauce. Sprinkled with lots of fried shallots. Served with sweet and sour mint sauce (mild), cucumber, tomato, and cilantro. Get a bonus of 3 chicken satay skewers to enjoy more white meat.

Wheat noodles with crab curry. My grandma's recipe for this popular Southern Thai curry dish. Homemade curry paste infused with turmeric and blended with Thai coconut milk and extra kaffir-lime leaves. Flavored with light fish sauce and coconut palm sugar. We add a lot of fresh crab meat into the curry. Served with room temperature somen on the side. Complimented with hard-boiled egg, raw bean sprout, green beans, cucumber, thinly sliced cabbage, and Thai sweet basil leaves.

Charcoal-grilled ribeyes, topped with homemade Prik-Khing curry paste stir-fried with chef Sandy's secret crispy pork fat, French green beans, red pepper, and kaffir-lime leaves. Served with your choice of rice. {Gluten-free is available upon request}

Deep-fried fillet of whole Branzini from Harbor Fish Market. Wok-fried with onion, carrot, red pepper, shiitake mushroom, scallion, and celery in ginger-garlic sauce. This is one of the best signature dish of chef Sandy's cooking. Served on top of crispy deboned whole fish.

Lightly battered lobster tail wok-fried with onion, ginger, red pepper, and scallions in Chef Sandy's delicious garlic sauce. Served with jasmine rice is the best.

Countryside Thai style fried rice with Moo Yor (Vietnamese pork roll wrapped in fragrant banana leaves), scrambled egg, Chinese broccoli, and cherry tomatoes in light lardon. Sprinkled with fried shallots and the number one brand of white pepper. Garnished with cucumber and cilantro. Served with Thai sriracha chili sauce.

100% Authentic Thai food where chef Sandy will not be able to lower the spiciness. This is because "Pad Sha" is a type of spicy jungle-food where you will need to accept the spicyness, just like people in countryside of Thailand where they eat it normally. Chef Sandy used to open a restaurant in her hometown, Petchaboon province, serving jungle food and local food to regulars and tourists. Lightly battered fresh filet of Haddock nuggets, wok-fried with flash-fried green beans in Thai bird's eye chili-garlic sauce. Finished with kaffir-lime leaves, wild fingerroot (kra-chai), young green peppercorn, and Thai basil leaves to make it taste and look like you would get it in the jungle.

My grandma taught me how to cook this special Chantaburi-province-style Pad Thai when I was a kid and I still fall in love with it nowadays. Chantaburi is my mom's hometown before the whole family moved to Bangkok when I was born. It's different than regular Pad Thai by adding shallots, garlic, and roasted dried chilis which are hand pasted using a mortar and pastel. Flavored with coconut palm sugar, tamarind juice, and premium fish sauce. We topped it with jumbo lump crab meat. Sprinkled with: crushed peanuts, bean sprouts, Asian chives, and wrapped with eggs. Served with raw bean sprouts, cucumber, and fresh lime wedges.

Homestyle Thai fried rice with imported Chinese black olives from Thailand and minced pork without egg. Complimented with crispy garlic, Chinese pork sausage, pork floss, cashew nut, red onion, lime with skin on, chili, and cilantro.

"Kuay Teow Ruer" Boat noodles is a Thai style noodle dish with a strong flavor. Thai Boat Noodles is a wonderful noodle dish. It is both simple and complex in flavor as well as to make. Served with your choice of VERMICELLI / or MEDIUM RICE NOODLE / or WIDE RICE NOODLE, medium rare flank steak, braised ribeyes, Thai style beef balls, garlic oil, and pork rinds on the side. Come with morning glory (when available), Chinese broccoli, bean sprout, scalions, culantro, and cilantro. Flavored with really great roasted chilis and garlic in vinegar.

Roasted half duck tossed with homemade coconut red curry. Come with berries eggplants (when available), cherry tomatoes, fresh pineapples, Lychee, seedless grapes, Thai bird's eye chile, and Thai sweet basil leaves. Served with Jasmine rice or Brown rice.

Chiang Mai is a city in mountainous northern Thailand. They have their own recipes for unique dishes that are rare to find in Bangkok. One of the street foods, that whomever visit Chiang Mai, has to buy to bring back to Bangkok, is fried crispy pork belly with young pepper relish. Marinated pork belly with garlic, cilantro root, white pepper, and seasoning sauce. Lightly battered and deep-fried until golden brown. Served with shishito peppers and purple eggplants relish. (Mild spicy). Complimented with butterflies- pea-flower-colored sticky rice and Nam Jim Jaew (Spicy and sour tamarind sauce).

Crispy fried spring roll stuffed with lots of crab meat, bean thread noodle, black ear mushroom, carrot, celery, and cabbage. Served with sweet and sour sauce.

Thai Chicken in Gravy over Rice. This is one of the old-fashioned Thai-Chinese dishes that are very well known among those who are deeply familiar with Bangkok. My generation grew up eating this at SeeFah restaurant a lot. Cubed chicken thigh and breast marinated with thin soy sauce, grated ginger, sesame oil, Chinese whisky, and white pepper. Stir-fried with chicken stock and added some Hong Kong tapioca flour to make gravy sauce. Served over jasmine rice. Served with Chinese pork sausage, sunny-side egg, jalapeno, and cilantro.

Pork loin wok-fried with lots of garlic and onion, flavored with oyster sauce, a touch of sweet dark soy sauce, and white pepper. Served with lettuce, cucumber, tomato, and cilantro. Your choice of jasmine rice or brown rice.

Crispy wonton stuffed with minced pork and shrimp, stir-fried with egg, fried heiwa tofu, shrimp, bean sprout, Asian chive, and crushed peanut in our famous Pad Thai sauce. Served with fresh bean sprout and lime wedge.

is a popular dish among the northern people who adopted the recipe from the Tai Yai recipe. The main ingredient that makes the soup exotic, is the dried stamens of the cotton tree blossoms. These are cooked with chili paste, dried fermented soy bean (thua nao), tomatoes, ground pork, and pork ribs in a pork broth. The taste is salty and sour, but less spicy than the food in other parts of the Kingdom. It is served on top of khanom jeen (fresh rice noodle) along with bean sprouts, cabbage, scallion, cilantro, fried chilies, crispy garlic, lime wedge, pickled green leaves, and Kab Moo (fried pork skin). "One of our favorite delicious home-cooked dishes that cannot be found anywhere else."

CRISPY RICE SALAD. One of Thailand's hidden gems, Thai style ยำข้าวทอดแหนมคลุก is a celebration of crunchy rice and fragrant, aromatic ingredients. Jasmine rice balls flavored with red curry paste, coconut flakes, kaffir-lime leaves, and some salt. Lightly battered with egg wash and deep-fried until golden brown. Break it up with fermented sour pork sausage and tossed with fresh ginger, red onion, scallion, cilantro, and redskin spanish peanuts. Flavored with light fish sauce, fresh squeezed lime juice, and dried chili peppers. Served with lots of fresh vegetables to compliment the dish. This dish will be one of the best you'll ever likely experience!

The most authentic Thai famous #padkrapao using Thai holy basil leaves. Only simple ingredients and sauce which will go well with jasmine rice and some wok-fried egg. Hand chopped flank steak wok-fried with Thai bird's eye chili, minced garlic, shishito pepper, yellow pepper, red pepper, and Thai holy basil leaves flavored with oyster sauce, light fish sauce, and mushroom flavored thin soy sauce. Topped with fried eggs the way you like it (well done or runny egg yolks). Come with your choice of jasmine or brown rice.

RHomemade authentic green curry paste by chef Sandy simmered with Thai coconut milk with braised beef short ribs, round eggplants, shishito pepper, and Thai basil leaves. Garnished with red peppers. Served with jasmine rice OR brown rice.

One of the famous seafood dishes in seafood restaurants all over Thailand. Squid stir-fried with onion, red pepper, celery leaves, and scallions in well-blended cured egg yolk with traditional original brand (Chua Hah Seng Brand) of Nam Prik Phao that we ordered directly from Thailand. This dish will come out with creamy rich flavors and just a little sweet from chili jam with just a touch of spice, like you would eat in Thailand without buying any plane tickets. Served with jasmine rice is the best.

No.1 dish from "The World's 50 Best Foods," CNN Travel Mild spicy, cuconuty, sweet and savoury. This authentic Thai Thai massaman moo come with braised pork sholder chunks, vidalia onion, carrot, Yukon gold potato, and roasted peanuts. Served with your choice of jasmine rice or brown rice.

Traditional Thai dish that Pom's grandmom used to make or love to eat a lot when Pom was a child. Jasmine rice cooked with coconut milk and a touch of pandan leaves for extra distinctive aroma rice. Served with smashed Thai style green papaya salad with chili, garlic, cherry tomato, fresh green bean, roasted peanut, and dehydrated tiny shrimp. Flavored with tamarind juce, fresh lime juice, coconut sugar, and light fish sauce. Complimented with crispy chicken skin and chicken wings.

After we taste-tested chef Sandy's creation for this Tom Yum Pad Thai version, it's so good that I would like you to try. Rice noodle size L, stir-fried with shrimp, scallop, squid, egg, bean sprout, scallion, lemongrass, and lime leaves. Flavored with Tom Yum Thai chili jam, light fish sauce, palm sugar, and fresh lime juice. Sprinkled with chopped cashew nut. Garnished with endive, fresh bean sprouts, cilantro, and pork crackling.

Your choice of JADE EGG NOODLE or WIDE RICE NOODLE Served in the pinkness chicken broth that made from the fermented soybean paste, sugar, vinegar, and light fish sauce for the greatest aroma noodle soup bowl that you might never had anywhere else before. It come with lots of topping like fish balls, homemade shrimp balls, homemade fried shrimp cakes, homemade crunchy squids, caramelized pork belly, shrimp tempura, jelly white ear mushrooms, and crispy fried wontons. Served with morning glory, scallions, cilantro, and garlic oil.

One of the most famous street food in Thailand. Homemade honey-roasted BBQ pork loin and crispy pork belly. Along with Chinese pork sausage, steamed bok choy, and a soft-boiled egg. Drizzled with homemade sweet aroma sesame - pork jus gravy sauce. Served with jasmine white rice, cucumber, cilantro, and mini sweet peppers in a dark soy vinaigrette.

Maine shrimp cooked with your choice of the following item

Maine shrimp wok-fried in light garlic sauce and a touch of white pepper and white wine. Served with steamed mixed vegetables and egg fried rice.

Thai style salad that we want you to try: crispy minced catfish on top of fresh crispy leaf, Iceberg lettuce, cucumber, and tomato. Served with spicy sweet and sour mango salad (red onion, carrot, red pepper, and celery leaves) with your choice of cashew nut or peanuts. In Thailand we eat this, Yum PlaDook Foo, as the appetizer with an alcoholic beverage. But we want you to eat healthy salad-style, replacing croutons with PlaDook Foo (crispy minced catfish) instead. Hope you will enjoy it as much as we do.

Braised two chicken drumsticks simmered in homemade Northern Thai yellow curry sauce with coconut milk. Served over steamed flat egg yellow noodle. Sprinkled with scallion, cilantro, and fried shallots. Complimented with lime wedge, pickled green leaves and crispy egg noodle.

Your choice of rice noodle or egg noodle, steamed Chinese broccoli, bean sprout, and garlic oil. Served with braised duck confit in five spices and herbs broth. Sprinkled with scallion, cilantro, and celery leaves. Come with chili flakes in duck fat and special roasted chili-garlic vinaigrette.

Crispy chicken skin flavored with garlic, white pepper, paprika, and Himalayan salt. Tossed with crispy kaffir lime leaves and roasted dried chili.

Steamed jasmine rice with chicken stock, ginger, garlic, and seasoning sauce. Served with your choice of chicken Complimented with Nam Jim Khao Mun Gai (blended ginger, garlic, salted soy bean, vinegar, and sweet dark soy sauce), cucumber, cilantro, and chicken stock with daikon soup.