Our menu

Satay refers to skewered marinated meats that are grilled and served with peanut sauce.

Coated in a seasoned flour mixture to ensure golden and crispy texture.

Crispy on the outside with a creamy, tender inside.

Savor a Vietnamese starter: rice paper wrapped with pork and vegetables, deep-fried to perfection.

Savor a Vietnamese starter: rice paper wrapped with fresh vegetables and shrimp, served with peanut sauce.

Deep-fried lightly until crispy and golden brown.

A Thai dish containing deep-fried prawns wrapped in crispy noodles.

A Hong Kong-style side dish with deep-fried prawns wrapped in a crispy blanket.

Steamed and then pan-fried dumplings filled with ground pork and cabbage. Crispy bottoms and flavorful, served with sweet soy sauce.

Started your meal with an assortment appetizer including 2 of each Chicken Satay, Cream Cheese Wonton, Egg roll, Spring roll, Chicken wing, Potsticker. Comes with 3 sauces: peanut sauce, plum sauce, and sweet soy sauce.

A silky Chinese soup featuring strands of eggs in chicken broth, with green onion for flavor.

A popular Lao noodle soup with freshly hand-cut rice tapioca noodles in a fragrant ginger broth, garnished with green onions, cilantro, and fried garlic.

A special dish for ceremonies and parties. Made with rare lean ground beef soaked in special laab sauce, then finished with fresh herbs.

A spicy Lao papaya salad known as Tum Mak Hoong, made with shredded green papaya, tomatoes, chilies, garlic, lime, and Laotian seasoning.

A bowl of glass noodles, mixed vegetables, and egg in a fragrant ginger broth seasoned with house sukiyaki sauce.

Crunchy strips of unripe green papaya with chilies, garlic, roasted peanuts, tomatoes, and spicy tamarind-lime dressing.

A rich and creamy Thai chicken coconut soup with tangy, salty flavors from fresh lime juice, lemongrass, galangal, and makrut lime leaves.

A variation of Tom Kha Gai, substituting shrimp for chicken.

A brothy, spicy, and sour soup with boiled pork ribs, tomatoes, and aromatic herbs: lemongrass, galangal, and makrut lime leaves.

A brothy, spicy, and sour soup with chicken, mushrooms, and tomatoes, infused with lemongrass, galangal, and makrut lime leaves.

A variation of Tom Yum Chicken, substituting shrimp for chicken.

A Chinese classic with pork-filled dumplings in seasoned chicken broth, with bok choy, green onion, and cilantro.

Jasmine rice stir-fried with egg, pineapple, onions, peas, carrots, cashew nuts, and curry powder in house soy sauce.

Jasmine rice stir-fried with egg, onions, scallions, peas, and carrots in house soy sauce.

Jasmine rice stir-fried with bell peppers, fresh basil, broccoli, and carrots in garlic and chili sauce.

A milder Thai curry made with green curry paste, Thai eggplant, bamboo shoots, bell peppers, potatoes, carrots, and basil.

Stir-fried onions, bell peppers, jalapeños, carrots, mushrooms, and basil in krapaow sauce.

A spicy, sweet, and rich Thai curry with red curry paste cooked in coconut milk, Thai eggplant, bamboo shoots, bell peppers, potatoes, carrots, and basil.

A mild curry with yellow curry powder, onion, bell peppers, potatoes, and carrots.

Grilled chicken marinated in a seasoned soy sauce glaze, served with steamed rice.

Deep-fried tilapia fish in a flavorful Choo Chee curry, balancing sweet, sour, and spicy flavors.

An American-Chinese dish of fried chicken glazed with sweet orange-flavored chili sauce.

Deep-fried bananas served with ice cream.

Sticky rice served with ice cream and palm seeds.

Traditional Thai sticky rice with fresh mango (seasonal).