Food Menu
À la carteThai rice wine & fermentation culture. Prices are subject to 10% service charge & 7% VAT.
Small Bites
Fried chicken wing stuffed with coconut rice, served with sambal, quail egg, and crispy fried shallots. Acetic pickle: cucumber / salt-cured: fish.
Five spice braised pig ears with galangal chili relish, pickled garlic, and bird's eye chili. Acetic pickle: single-clove garlic.
Traditional bamboo shoots with yanang broth, roasted rice, and chili flakes, served with fried mochi puffs and mint. Lactic fermentation: bamboo shoot.
A house-made selection of kombu, papaya, Japanese cucumber, mustard greens, chili, and paneer. Acetic pickle: kombu, papaya, cucumber, chili; lactic fermentation: mustard greens; fresh cultured cheese: paneer.
Salad
Shredded green papaya, olives, fermented fish sauce, pickled rice field crab, and lead tree seeds. Fermented seafood: fermented fish, rice field crab / salt-cured fruit: wild olive.
Tender tamarind leaves tossed with smoked fish, fermented fish sauce (pla-ra), tomatoes, and dried squid. Fermented seafood: fermented fish / salt-cured seafood: squid.
Sugar snap peas, okra, cucumber, dill, shallots, coriander, mint, and house paneer. Fresh cultured cheese: paneer.
Grilled prawns and smoky eggplant, served with a boiled egg, shallots, bird's eye chili, mint, and coriander. Salt-cured seafood: shrimps.
Tender grilled pork neck tossed with a spicy dressing, seasonal fruits, sawtooth coriander, kaffir lime leaves, and shallots. Acetic pickle: grapes.
Isan-style aged beef tartare with roasted rice and chili flakes. Acetic pickle: Indian trumpet tree.
Unglo Charcoal
Stir-fried Dong Dang rice noodles with crispy shallots, Vietnamese pork roll, and a rich egg yolk. Lactic-fermented grains: rice noodles.
Minced beef wok-fried with Thai garlic, dried chilies, holy basil, and pickled garlic. Acetic pickle: single-clove garlic.
Sliced beef stir-fried with rich red chili paste and a blend of aromatic Thai herbs.
Crunchy morning glory wok-fried with Thai garlic, bird's eye chili, and crispy dried shrimp. Fermented seafood: shrimp paste.
Sun-dried squid tossed in a rich salted egg yolk sauce, served with pickled kombu, pickled papaya, and celery. Acetic pickle: kombu, papaya.
Skewers
Grilled marinated beef or pork skewers served with peanut dipping sauce.
Classic charcoal-grilled chicken wings.
Grilled northeastern-style sour pork sausage wrapped in star gooseberry leaves. Acetic pickle: star gooseberry / lactic acid fermentation: pork.
Charcoal-grilled chicken gizzards seasoned to perfection.
Grill
Perfectly grilled beef hanger steak served with a spicy, tangy Isan dipping sauce.
Grilled free-range chicken thigh with crispy skin, served with sweet chili sauce, crispy seasoned shallots, and lime.
Charcoal-grilled river prawn glazed with savory shrimp paste, served with calamansi and spicy seafood sauce. Fermented seafood: shrimp paste.
Grilled fish smothered in a rich red curry sauce, garnished with curry leaves and bird's eye chili. Acetic pickle: lemon grass.
Perfectly grilled grouper served with a tangy seafood sauce and sea blite in coconut cream.
Soups & Curries
Sour and savory chicken soup infused with fresh, tender tamarind leaves and Thai herbs.
Tender, slow-braised beef simmered in a rich, aromatic coconut broth.
A fiery, highly aromatic central-style "jungle curry" packed with mixed herbs and vegetables (cooked without coconut milk).
Rich and spicy coconut-based red curry with pork cartilage.
Rice & Noodle
Dessert
Traditional Thai coconut pudding interpretation, served with milk ice cream, toasted coconut flakes, and smooth coconut mousse.
Coconut-infused warabi mochi coated in nutty kinako (roasted soybean) powder, served alongside premium Thai tea ice cream.