Authentic. Vibrant. Vegan.

Glass noodles, cabbage, and carrots in a crispy wrapper. Served with sweet chili plum sauce.

Rice paper rolls packed with tofu, fresh herbs, carrots, and lettuce. Served with peanut hoisin sauce.

Sweet corn kernels lightly spiced with red curry paste and kaffir lime, fried golden.

Grilled king oyster mushrooms marinated in turmeric and coconut milk. Served with peanut sauce.

Crispy golden tofu and taro root, served with sweet chili sauce topped with crushed peanuts.

Golden wontons filled with minced shiitake and wood ear mushrooms.

Classic lemongrass broth with galangal, kaffir lime leaves, chili, lime juice, and mixed mushrooms.

Rich coconut milk broth infused with lemongrass and galangal, featuring tofu and oyster mushrooms.

A mild, comforting clear broth with glass noodles, soft tofu, napa cabbage, and celery.

Rich, deeply spiced dark broth with star anise, cinnamon, vegan meatballs, and water spinach.

Shredded green papaya, tomatoes, green beans, peanuts, and chili in a tangy tamarind-lime dressing.

Mung bean noodles tossed with wood ear mushrooms, tofu, tomatoes, and a spicy lime dressing.

Minced mixed mushrooms tossed with roasted rice powder, mint, cilantro, red onion, and lime.

Julienned green mango, shallots, cilantro, and cashews in a sweet and sour dressing.

Fresh pomelo segments tossed with toasted coconut, peanuts, and a light lime-chili dressing.

Spicy green chili paste coconut curry with bamboo shoots, Thai eggplant, basil, and tofu.

Vibrant red curry with bell peppers, bamboo shoots, zucchini, and sweet basil leaves.

Rich and mild southern curry with potatoes, carrots, onions, and roasted peanuts.

Thick, sweet, and nutty red curry flavored with finely shredded kaffir lime leaves and bell peppers.

Mild turmeric-based curry with potatoes, onions, carrots, and fried shallots.

Spicy stir-fry with minced tofu, garlic, chilies, green beans, and fragrant holy basil.

Crispy green beans and tofu stir-fried in a savory and spicy dry red curry paste.

Stir-fried soy chicken or tofu with roasted cashews, bell peppers, onions, and dried chilies.

Seasonal vegetables flash-fried in a savory garlic-mushroom sauce.

Pineapple, tomatoes, cucumber, onions, and bell peppers in a tangy sweet and sour sauce.

Tender Asian eggplant stir-fried with garlic, soybean paste, chili, and sweet basil.

Thin rice noodles wok-tossed with tamarind sauce, bean sprouts, chives, and crushed peanuts.

Wide rice noodles stir-fried with chili, garlic, bamboo shoots, bell peppers, and holy basil.

Wide rice noodles stir-fried in sweet dark soy sauce with Chinese broccoli and tofu.

Northern Thai coconut curry broth served over soft flat noodles and topped with crispy noodles.

Pan-fried wide rice noodles topped with a savory, thick mushroom gravy and Chinese broccoli.

Jasmine rice wok-fried with garlic, chili, holy basil, and bell peppers.

Curry-spiced fried rice with pineapple chunks, cashews, raisins, onions, and tofu.

Spicy and sour fried rice flavored with lemongrass, galangal, kaffir lime, and chili paste.

Simple and savory fried rice with mixed vegetables, tofu, and a hint of white pepper.

Steamed fragrant Thai jasmine rice.

Traditional bamboo-steamed glutinous rice.

Jasmine rice cooked in rich, sweet coconut milk.

House-made rich and creamy peanut dipping sauce.

Sweet ripe mango served with coconut-infused sticky rice and toasted mung beans.

Dairy-free, house-made coconut milk ice cream topped with crushed peanuts.

Warm banana slices simmered in a sweet and slightly salty coconut milk broth.

Creamy vegan pandan-infused coconut custard served with crispy sweet dough.

Classic sweet Thai tea brewed strong and topped with creamy coconut milk.

Strong, sweet Thai coffee served over ice with a rich coconut cream float.

Chilled whole young coconut.

Refreshing herbal iced tea brewed with fresh lemongrass and pandan leaves.

Vibrant purple limeade made from butterfly pea flowers and fresh lime juice.