Restaurant Week Special SATURDAY Menu (SATURDAY ONLY)

Crispy golden rolls stuffed with shrimp, and fresh herbs, served with our sweet plum dipping sauce — light, crunchy, and bursting with flavor. 

Malaysian pancake, toasted to golden perfection, served with a rich and aromatic stewed beef panang curry dipping sauce. 

(Contained peanut.)

Extra Roti Pancake $4

Thai famous grilled marinated pork skewers — smoky, juicy, and slightly sweet, served with our house chili dipping sauce for the perfect balance of flavor.

Perfect with warm sticky rice +$4

Delicate shrimp wontons and tender bok choy in a clear, comforting vegetable broth, gently infused with scallion for a light yet deeply satisfying start.

Golden-crispy spring roll filled with savory ground chicken, glass noodles, carrot, cabbage, and shiitake mushroom, served with plum sauce for dipping. Perfectly balanced and satisfying.

Roasted duck pomelo, toasted coconut, cashew nuts, red onion, fresh chili, and kaffir lime leaves tossed in our secret dressing.

A traditional Thai dip made with crab meat, and ground pork, gently simmered in fermented soybean paste, coconut milk, shallots, and fresh chilies. Served with vegetable, and crispy fried rice crackers for dipping.

Southern Thai-style Grilled chicken in a rich coconut milk turmeric curry with aromatic spices served with jaew dipping sauce.

Tender roasted duck in a rich aromatic broth, served with egg noodles, Chinese broccoli, lettuce, bean sprout, and fresh herbs.

Crispy duck served in a rich Northern Thai coconut curry with egg noodles, red onion, pickled mustard greens, and bean sprouts. Deeply aromatic and comforting.

Succulent shrimp simmered in Thai coconut red curry with pumpkin, bell pepper, and fragrant Thai basil. Rich, gently spicy, and perfectly balanced.

Fluffy omelet with jumbo lump crabmeat, served over stir-fly bell pepper, onion, scallion, and celery, finished with our house special coconut karee curry sauce.

Traditional Thai coconut curry simmered with tamarind, kaffir lime, steamed yu choi, finished with crispy branzino.

Fragrant claypot rice with carrot, shiitake mushroom, ginkgo nuts, and scallion, served with tender braised pork and rich salted egg yolk.