도이 모이

thin scallop slices drizzled with spicy nam jim sauce and topped with crispy garlic, lime leaf and micro cilantro

ribbons of rainbow carrots, chayote and mango tossed with kampot peppercorns, thai basil and wok-fried cashews

shredded green papaya, yardlong beans, heirloom tomatoes and wok-fried peanuts pounded together with a refreshing yet spicy dressing

sliced banana blossom palms tossed with coconut-poached chicken, a mix of freshly chopped herbs, and wok-fried cashews topped with crispy shallots and red hot finger chilies

flash-fried tender, yet crispy strips of sirloin served with our yellow sriracha made with the bright and spicy burapa pepper for dipping

marinated ground pork caged into a lemongrass skewer so the essential oils seep into the meat when fried before serving with our jaew dipping sauce

grilled and basted with a tamarind, peanut and piri piri pepper sauce take inspiration from the portuguese influence on timorese cuisine

fresh turmeric and candlenut-marinated chicken grilled until golden and served with our coconut peanut sauce

grilled skewers marinated in scallions and green chilies get an extra kick from a birds eye chili and shallot sambal served on top

choice of nyonya fried chicken, housemade shan chickpea tofu or lechon-inspired pork belly in a pineapple glaze

krachai, galangal and green birds eye chilies infused with thai basil coconut milk and served with grilled baguette brushed with duck fat

crispy fried red snapper to be eaten with your hands — pull off a piece of fish, dip it in a citrus herb sauce and sprinkle it with chili lime leaf salt — we suggest a side of sticky rice $3

butterflied branzino grilled on banana leaves served with sambal belacan and warm roti canai for a hands on experience

baked snapper head served with a flavorful curry sauce infused with goraka and turmeric leaf — for our adventurous diners, the cheek is the best bite!

marinated overnight and roasted to order on a bed of lemongrass stalks [please allow 30 minutes for this dish] before serving with scallions, cilantro and a tart chili garlic sauce

slow-roasted pork ribs in a lemongrass marinade, finished on the grill with a fish sauce caramel and stacked high with red hot finger chilies, sesame seeds, scallions and cilantro

grilled 22oz rib eye is dry-rubbed and basted with the amazing flavors that beef rendang is comprised of— from coconut and galangal to lemongrass and chilies, this is not your average steak!

hand-cut rice noodles stir-fried with patagonian prawns and chinese sausage in a black garlic sauce

hand-cut rice noodles stir-fried with exotic mushrooms in a sweet soy sauce infused with thai basil, garlic and chili paste — can be made according to your spice level preference

chicken tapioca meatball soup with fresh egg noodles, chinese broccoli, thai basil and crispy shallots — the spicy ai manas sauce is served on the side for your spice level preference

jasmine rice wok-tossed in duck fat with egg, baby shrimp, chinese sausage and hon shimeji mushrooms

assorted vegetables wok-tossed with jasmine rice, egg, thai basil, garlic and chili paste — can be made according to your spice level preference

steamed sweet rice with pandan leaves served in traditional bamboo holders

steamed jasmine rice with lemongrass stalks, coconut milk and bay leaves

a vegan spin on the traditional northern dish with roasted purple sweet potatoes, ripe yellow and young green jackfruit in a peanut and tamarind-based curry

a play on the traditional stew, where chinese eggplant, bell peppers and zucchini marry red coconut curry in a nod to the french influence in thailand

seared icelandic cod and sautéed asparagus served with a vibrant coconut sauce that features fresh galangal, ginger and turmeric

slow-braised short rib, thai green eggplant and thai basil come together for a rich spicy dry curry inspired by the jungles of northern thailand

slow-braised duck leg in a black cardamom, dried chili and coconut milk broth served with fresh egg noodles, pickled mustard greens, chili oil, cilantro and a crispy noodle nest

caramelized shallots sauteed with fresh turmeric, ginger, green birds eye chilies and fish sauce — can be made according to your spice level preference

sautéed in garlic, red birds eye chilies and oyster sauce — can be made according to your spice level preference

sautéed shallots served with crispy pee wee potatoes, curry leaves, black mustard seeds, sri lankan chili powder and fresh turmeric

flash-fried brussel sprouts drizzled with sambal oelek aioli and crispy shallots

Lime Leaf, Garlic Birds Eye Chili

Roasted Curry Powder, Triple G Sauce

Five Spice Mekhong Marinade, Sweet Chili Dipping Sauce

Spiced Potato, Pol Sambal Relish

Housemade Chickpea Tofu, Tamarind Dipping Sauce

Fresh Mango, Birds Eye Chili Rock Sugar Dipping Salt

Grey Goose Vodka or Plymouth Gin, Pickled Pineapple Brine, Vermouth, Lemon Oil, House Pickles

Aviation Gin, Makrut Lime Leaf, Grapefruit, Thai Basil, Tonic, Chili Oil

Knob Creek Rye, Mekhong, Five Spice Syrup, Bitters

Spring 44 Vodka, Housemade Ginger Beer, Rambutan, St. Germain, Thai Basil

Frozen Riesling, Lillet, Mango, Lemon

Scotch, Cognac, Passion Fruit, Wok-Toasted Orgeat, Ardbeg, Banana

Bluecoat Gin, Red Pepper, Sambal Olek, Campari, Sweet Vermouth, Orange Oil

Sombra Mezcal, Guava, Papaya, Aperol, Lemon, Chilli Salt

Hendricks Gin, Krachai, Lemon Grass, Green Chartreuse, Luxardo, Lime

Basil Tea Punch, Passion Fruit Soda, Ginger Beer

thin scallop slices drizzled with spicy nam jim sauce and topped with crispy garlic, lime leaf and micro cilantro

ribbons of rainbow carrots, chayote and mango tossed with kampot peppercorns, thai basil and wok-fried cashews

shredded green papaya, yardlong beans, heirloom tomatoes and wok-fried peanuts pounded together with a refreshing yet spicy dressing

sliced banana blossom palms tossed with coconut-poached chicken, a mix of freshly chopped herbs, and wok-fried cashews topped with crispy shallots and red hot finger chilies

flash-fried tender, yet crispy strips of sirloin served with our yellow sriracha made with the bright and spicy burapa pepper for dipping

marinated ground pork caged into a lemongrass skewer so the essential oils seep into the meat when fried before serving with our jaew dipping sauce

grilled and basted with a tamarind, peanut and piri piri pepper sauce take inspiration from the portuguese influence on timorese cuisine

fresh turmeric and candlenut-marinated chicken grilled until golden and served with our coconut peanut sauce

grilled skewers marinated in scallions and green chilies get an extra kick from a birds eye chili and shallot sambal served on top

choice of nyonya fried chicken, housemade shan chickpea tofu or lechon-inspired pork belly in a pineapple glaze

krachai, galangal and green birds eye chilies infused with thai basil coconut milk and served with grilled baguette brushed with duck fat

crispy fried red snapper to be eaten with your hands — pull off a piece of fish, dip it in a citrus herb sauce and sprinkle it with chili lime leaf salt — we suggest a side of sticky rice $3

butterflied branzino grilled on banana leaves served with sambal belacan and warm roti canai for a hands on experience

baked snapper head served with a flavorful curry sauce infused with goraka and turmeric leaf — for our adventurous diners, the cheek is the best bite!

marinated overnight and roasted to order on a bed of lemongrass stalks [please allow 30 minutes for this dish] before serving with scallions, cilantro and a tart chili garlic sauce

slow-roasted pork ribs in a lemongrass marinade, finished on the grill with a fish sauce caramel and stacked high with red hot finger chilies, sesame seeds, scallions and cilantro

grilled 22oz rib eye is dry-rubbed and basted with the amazing flavors that beef rendang is comprised of— from coconut and galangal to lemongrass and chilies, this is not your average steak!

hand-cut rice noodles stir-fried with patagonian prawns and chinese sausage in a black garlic sauce

hand-cut rice noodles stir-fried with exotic mushrooms in a sweet soy sauce infused with thai basil, garlic and chili paste — can be made according to your spice level preference

chicken tapioca meatball soup with fresh egg noodles, chinese broccoli, thai basil and crispy shallots — the spicy ai manas sauce is served on the side for your spice level preference

jasmine rice wok-tossed in duck fat with egg, baby shrimp, chinese sausage and hon shimeji mushrooms

assorted vegetables wok-tossed with jasmine rice, egg, thai basil, garlic and chili paste — can be made according to your spice level preference

steamed sweet rice with pandan leaves served in traditional bamboo holders

steamed jasmine rice with lemongrass stalks, coconut milk and bay leaves

a vegan spin on the traditional northern dish with roasted purple sweet potatoes, ripe yellow and young green jackfruit in a peanut and tamarind-based curry

a play on the traditional stew, where chinese eggplant, bell peppers and zucchini marry red coconut curry in a nod to the french influence in thailand

seared icelandic cod and sautéed asparagus served with a vibrant coconut sauce that features fresh galangal, ginger and turmeric

slow-braised short rib, thai green eggplant and thai basil come together for a rich spicy dry curry inspired by the jungles of northern thailand

slow-braised duck leg in a black cardamom, dried chili and coconut milk broth served with fresh egg noodles, pickled mustard greens, chili oil, cilantro and a crispy noodle nest

caramelized shallots sauteed with fresh turmeric, ginger, green birds eye chilies and fish sauce — can be made according to your spice level preference

sautéed in garlic, red birds eye chilies and oyster sauce — can be made according to your spice level preference

sautéed shallots served with crispy pee wee potatoes, curry leaves, black mustard seeds, sri lankan chili powder and fresh turmeric

flash-fried brussel sprouts drizzled with sambal oelek aioli and crispy shallots

Lime Leaf, Garlic & Birds Eye Chili

Roasted Curry Powder, Triple G Sauce

Five Spice & Mekhong Marinade, Sweet Chili Dipping Sauce

Spiced Potato, Pol Sambal Relish

Housemade Chickpea Tofu, Tamarind Dipping Sauce

Fresh Mango, Birds Eye Chili & Rock Sugar Dipping Salt

Grey Goose Vodka or Plymouth Gin, Pickled Pineapple Brine, Vermouth, Lemon Oil, House Pickles

Aviation Gin, Makrut Lime Leaf, Grapefruit, Thai Basil, Tonic, Chili Oil

Knob Creek Rye, Mekhong, Five Spice Syrup, Bitters

Spring 44 Vodka, Housemade Ginger Beer, Rambutan, St. Germain, Thai Basil

Frozen Riesling, Lillet, Mango, Lemon

Scotch, Cognac, Passion Fruit, Wok-Toasted Orgeat, Ardbeg, Banana

Bluecoat Gin, Red Pepper, Sambal Olek, Campari, Sweet Vermouth, Orange Oil

Sombra Mezcal, Guava, Papaya, Aperol, Lemon, Chilli Salt

Hendricks Gin, Krachai, Lemon Grass, Green Chartreuse, Luxardo, Lime

Basil Tea Punch, Passion Fruit Soda, Ginger Beer

thin scallop slices drizzled with spicy nam jim sauce and topped with crispy garlic, lime leaf and micro cilantro

ribbons of rainbow carrots, chayote and mango tossed with kampot peppercorns, thai basil and wok-fried cashews

shredded green papaya, yardlong beans, heirloom tomatoes and wok-fried peanuts pounded together with a refreshing yet spicy dressing

sliced banana blossom palms tossed with coconut-poached chicken, a mix of freshly chopped herbs, and wok-fried cashews topped with crispy shallots and red hot finger chilies

flash-fried tender, yet crispy strips of sirloin served with our yellow sriracha made with the bright and spicy burapa pepper for dipping

marinated ground pork caged into a lemongrass skewer so the essential oils seep into the meat when fried before serving with our jaew dipping sauce

grilled and basted with a tamarind, peanut and piri piri pepper sauce take inspiration from the portuguese influence on timorese cuisine

fresh turmeric and candlenut-marinated chicken grilled until golden and served with our coconut peanut sauce

grilled skewers marinated in scallions and green chilies get an extra kick from a birds eye chili and shallot sambal served on top

choice of nyonya fried chicken, housemade shan chickpea tofu or lechon-inspired pork belly in a pineapple glaze

krachai, galangal and green birds eye chilies infused with thai basil coconut milk and served with grilled baguette brushed with duck fat

crispy fried red snapper to be eaten with your hands — pull off a piece of fish, dip it in a citrus herb sauce and sprinkle it with chili lime leaf salt — we suggest a side of sticky rice $3

butterflied branzino grilled on banana leaves served with sambal belacan and warm roti canai for a hands on experience

baked snapper head served with a flavorful curry sauce infused with goraka and turmeric leaf — for our adventurous diners, the cheek is the best bite!

marinated overnight and roasted to order on a bed of lemongrass stalks [please allow 30 minutes for this dish] before serving with scallions, cilantro and a tart chili garlic sauce

slow-roasted pork ribs in a lemongrass marinade, finished on the grill with a fish sauce caramel and stacked high with red hot finger chilies, sesame seeds, scallions and cilantro

grilled 22oz rib eye is dry-rubbed and basted with the amazing flavors that beef rendang is comprised of— from coconut and galangal to lemongrass and chilies, this is not your average steak!

hand-cut rice noodles stir-fried with patagonian prawns and chinese sausage in a black garlic sauce

hand-cut rice noodles stir-fried with exotic mushrooms in a sweet soy sauce infused with thai basil, garlic and chili paste — can be made according to your spice level preference

chicken tapioca meatball soup with fresh egg noodles, chinese broccoli, thai basil and crispy shallots — the spicy ai manas sauce is served on the side for your spice level preference

jasmine rice wok-tossed in duck fat with egg, baby shrimp, chinese sausage and hon shimeji mushrooms

assorted vegetables wok-tossed with jasmine rice, egg, thai basil, garlic and chili paste — can be made according to your spice level preference

steamed sweet rice with pandan leaves served in traditional bamboo holders

steamed jasmine rice with lemongrass stalks, coconut milk and bay leaves

a vegan spin on the traditional northern dish with roasted purple sweet potatoes, ripe yellow and young green jackfruit in a peanut and tamarind-based curry

a play on the traditional stew, where chinese eggplant, bell peppers and zucchini marry red coconut curry in a nod to the french influence in thailand

seared icelandic cod and sautéed asparagus served with a vibrant coconut sauce that features fresh galangal, ginger and turmeric

slow-braised short rib, thai green eggplant and thai basil come together for a rich spicy dry curry inspired by the jungles of northern thailand

slow-braised duck leg in a black cardamom, dried chili and coconut milk broth served with fresh egg noodles, pickled mustard greens, chili oil, cilantro and a crispy noodle nest

caramelized shallots sauteed with fresh turmeric, ginger, green birds eye chilies and fish sauce — can be made according to your spice level preference

sautéed in garlic, red birds eye chilies and oyster sauce — can be made according to your spice level preference

sautéed shallots served with crispy pee wee potatoes, curry leaves, black mustard seeds, sri lankan chili powder and fresh turmeric

flash-fried brussel sprouts drizzled with sambal oelek aioli and crispy shallots