Braised and caramelized pork belly with a soy-cured, hard-cooked egg, brussels hash, scallions, and fresno chile

Traditional lao pork sausage with chunky textures, seasoned with limeleaf, garlic, chili, and lemongrass. Served with a side of your choice of sticky or jasmine rice steamed and chilled vegetables , and your choice of jaew.

Thick rice noodles in pork broth, with fermented bean and meat sauce, chile, cabbage, mint, green onion, cilantro, lime, and pork rinds.

Fried rice noodles in a tamarind-padaek sauce, cabbage, peanuts, egg sheets, herbs, and pickled purple daikon. May be made vegan or vegetarian.

A baguette sandwich, much like the vietnamese bahn mi, with house made pate, ham, sour pork bacon, lacto-fermented root vegetables, cilantro, and cucumber

Two smash-patties and pork jowl bacon with jaew tomato and jaew bong mayonnaise, cilantro, provolone cheese, taro stem and pickled onion.

A house made soda with Galangal, ginger's more fragrant cousin, juiced fresh in house with a squeeze of lime.

refreshing limeaid with a lemongrass aroma

Sweetened organic yerba mate tea infused with real Pandan and carbonated. Fizzy, earthy, refreshing.

a house made tamarind soda--slightly tart, yet balanced. 16 oz

A double shot of espresso with sweetened condensed milk.

Spiced sweet tea with an evaporated milk float

house made, unsweetened ceylon black tea over ice. 16 oz

jasmine, green, black, english breakfast, chamomile