chicken soup with North Spore local mushroom, herbal coconut milk, lime, scallion, cilantro, palm sugar, tamarind

Tom Ka Gai

grilled pork belly mixed with chili, shallots, fish sauce, lime juice, mint, cilantro, and roasted rice powder

Goi Moo

Cast-Iron Bok Choy

Jasmine Rice

Sticky Rice Basket

crispy duck in a five spice honey sauce w/ jasmine rice

Yaowarat Duck

Khao Soi Gai

braised chicken, salty + sweet panaeng curry, aromas of Thai basil + lime leaf w/ coconut cream + jasmine rice

Chicken Panaeng

braised beef, salty + sweet panaeng curry, aromas of Thai basil and lime leaf w/ coconut cream + jasmine rice

Beef Panaeng

Pork Belly Skewers

Shrimp Fried Rice

stir-fried ground chicken, hot basil, onion, green bean, red

Kra-Prao Chicken

Brussel Sprouts

Gaeng-Kua Local Mussels

Crispy Squid

Spicy Thai Wings

shrimp, shallot, served on four betel leaves

Woon-Sen Pad Thai

chicken dumplings with ginger, scallion, onion, fried garlic

Kanom Jeeb Gai

wide rice noodles, onion, tomato, bell pepper, bamboo shoot, mushroom sauce

Kee Mao (Drunken Noodles)

Peel and thinly slice the galangal (or ginger). Trim lemongrass stalks, remove outer layers, and bruise the inner stalks by smashing with the back of a knife. Tear kaffir lime leaves into pieces. Thinly slice shallots and smash garlic cloves.

Prep

Slice scallions into white and green parts; reserve greens for garnish. Clean and tear or slice North Spore mushrooms into bite-sized pieces. Thinly slice chiles if using.

In a medium soup pot, bring the chicken bone broth (6 cups) to a gentle simmer over medium heat. If using concentrated stock, add up to 1/2 cup water to reach desired volume and seasoning.

Add the sliced galangal, bruised lemongrass stalks, torn kaffir lime leaves, sliced shallots, and smashed garlic to the simmering broth. Reduce heat to low and simmer gently for 10 minutes to infuse aromatics—do not boil vigorously.

After aromatics have infused, add the thinly sliced chicken thighs to the pot. Stir gently and simmer until the chicken is just cooked through, about 5–7 minutes depending on thickness.

Add the North Spore mushrooms and the white parts of the scallions. Continue to simmer for 3–4 minutes until mushrooms are tender but still have texture.

Reduce heat to low. Stir in the coconut milk (1.5 cups), being careful not to let the soup boil after adding coconut milk to avoid separation. Warm through for 2–3 minutes on very low heat.

Add fish sauce (2 tbsp), palm sugar (1 tbsp), tamarind concentrate (1 tsp), and kosher salt (1/2 tsp). Taste and adjust: balance should be salty (fish sauce), sour (lime/tamarind), and a touch sweet (palm sugar).

Remove and discard large pieces of lemongrass stalks and galangal slices if desired (they can be left in for presentation but are fibrous). Turn off heat.

Stir in fresh lime juice (3 tbsp), sliced scallion greens, chopped cilantro, and sliced chiles if using. Add freshly ground black pepper (1/4 tsp). Taste and adjust seasoning: more lime for brightness, more fish sauce for salt, or a pinch more palm sugar if too tart.

Ladle the Tom Ka Gai into bowls, garnish with additional cilantro leaves and a lime wedge. Serve immediately while hot.

chicken bone broth or low-sodium chicken stock

boneless skinless chicken thighs, thinly sliced

water (if diluting concentrated stock)

galangal, sliced thin (or fresh ginger if unavailable)

lemongrass stalks, outer layers removed and bruised

kaffir lime leaves, torn

shallots, thinly sliced

garlic cloves, smashed

North Spore mixed mushrooms (or oyster + shiitake), torn/sliced

scallions, sliced diagonally (white and green separated)

fresh cilantro leaves, chopped

bird's eye chiles or Thai chiles, sliced (optional)

full-fat coconut milk

fresh lime juice

palm sugar (or light brown sugar)

tamarind concentrate (adjust to taste)

fish sauce

kosher salt

freshly ground black pepper

lime wedges, to serve

Slice the pork belly across the grain into 1/4- to 1/3-inch thick pieces. Pat dry with paper towels. In a bowl combine 1.5 tbs fish sauce, 1 tsp light soy sauce, 1/2 tsp sugar, and 1/4 tsp black pepper. Toss the pork with the marinade to coat evenly and let sit at room temperature for 15–20 minutes (or refrigerate for up to 1 hour).

Prepare and marinate pork

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until very hot. Brush the grates or pan with 1 tbs oil. Grill the pork pieces in a single layer (work in batches if needed) 2–3 minutes per side, or until nicely charred and cooked through but still juicy. Remove to a plate and let rest 5 minutes, then thinly slice or roughly chop into bite-sized pieces.

Grill pork

Place 3 tbs uncooked jasmine rice in a dry skillet over medium heat. Stir constantly and toast until the rice is golden brown and fragrant, 6–8 minutes. Transfer to a mortar or spice grinder and pound or grind briefly until coarse powder — some grains should remain slightly crunchy. Set aside to cool.

Make khao khua (roasted rice powder)

Coarsely chop 2 tbs roasted peanuts if using. Thinly slice lime wedges for serving and set aside.

Prepare garnish

In a small bowl combine 3 tbs lime juice, 1.5 tbs fish sauce (dressing), and 1 tbs palm or brown sugar. Stir until the sugar dissolves. Taste and adjust balance — it should be bright, salty, sour, and slightly sweet.

Make dressing

In a large bowl add the grilled chopped pork, thinly sliced shallots (3 each), 2 thinly sliced bird's eye chilies (or to taste), 1 clove minced garlic, 1/2 cup torn mint, 1/2 cup chopped cilantro, 2 sliced green onions, and 1/2 sliced cucumber if using. Pour the dressing over the mixture and toss gently to combine.

Assemble salad

Sprinkle 1–2 tbs roasted rice powder over the salad and toss once more so the powder clings to the pork and aromatics. Taste and adjust with extra fish sauce, lime, or sugar if needed. Garnish with chopped roasted peanuts and a light pinch of red chili flakes if desired. Serve immediately with lime wedges.

Finish and plate

pork belly, skin removed

light soy sauce

granulated sugar

neutral oil (vegetable or canola) for grilling

fresh lime juice (about 2 limes)

fish sauce (for dressing)

palm sugar or brown sugar

Thai bird's eye chilies, thinly sliced (adjust to heat)

shallots, thinly sliced into rings

garlic, finely minced

mint leaves, large stems removed, roughly torn

fresh cilantro leaves, stems trimmed, coarsely chopped

green onions, thinly sliced on bias

cucumber, seeded and thinly sliced (optional, for freshness)

uncooked jasmine rice (for roasting)

roasted peanuts, coarsely chopped (optional)

red chili flakes (optional, for garnish)

lime wedges for serving

Rinse the baby bok choy under cold water to remove grit. Trim the stem ends and separate any very large heads in half lengthwise so most pieces are roughly the same thickness (about 1/2 inch stem to leaf). Pat dry thoroughly with paper towels or a clean kitchen towel — dryness ensures good searing.

Measure and combine the soy sauce, oyster sauce, rice vinegar, and stock (or water) in a small bowl; set near the stove. Slice the garlic thinly and julienne the ginger. Have butter, oils, and seasonings at hand.

Place a 10–12 inch cast-iron skillet over medium-high heat and let it get hot for 2–3 minutes until it is evenly heated. The skillet should be very hot but not smoking.

Heat the skillet

Add the neutral oil and swirl to coat the pan. Arrange the bok choy cut-side down in a single layer (stems to the center, leaves to the outside if space is limited). Press gently so the stem makes full contact with the pan. Let sear undisturbed for 2–3 minutes, until stems develop deep golden-brown color.

Sear bok choy (stem side down)

Flip bok choy so cut side is up. Reduce heat to medium. Push bok choy toward the sides of the skillet and add the butter to the center. When butter foams, add the sliced garlic and julienned ginger. Sauté, stirring the garlic in the butter for about 30–45 seconds until fragrant and just beginning to color — do not burn.

Add aromatics

Pour the soy/oyster/vinegar/stock mixture into the pan, tilting the skillet slightly so liquid reaches the bottom and loosens browned bits. Immediately cover the skillet with a lid (or aluminum foil) to trap steam and cook for 1 to 2 minutes, until stems are tender when pierced with a paring knife but still crisp-tender.

Deglaze and steam

Uncover and remove from heat. Drizzle the sesame oil over the bok choy and sprinkle the cracked black pepper and kosher salt evenly. Toss gently with tongs to coat and distribute the pan sauce. Taste and adjust seasoning: add a pinch more salt or a few drops of soy if needed.

Finish and season

Transfer bok choy to a warmed serving platter, spoon any remaining pan sauce over the top. Garnish with toasted sesame seeds, sliced scallions, and red pepper flakes if using. Serve immediately alongside rice or as a side to proteins.

baby bok choy

neutral oil (vegetable, canola, or peanut)

unsalted butter

garlic cloves, thinly sliced

ginger, peeled and julienned

low-sodium soy sauce

oyster sauce

rice vinegar

chicken or vegetable stock (or water)

sesame oil

cracked black pepper

toasted sesame seeds

thinly sliced scallions

red pepper flakes

Place the jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.

Rinse the rice

Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups water and 1/2 teaspoon kosher salt. The 1:1.125 (rice:water) ratio produces tender, separate grains for standard jasmine rice.

Measure water

Set the saucepan over medium-high heat and bring the water to a gentle boil. Stir once to ensure rice isn't sticking, then reduce heat to the lowest setting that maintains a gentle simmer.

Bring to a simmer

Cover the pan tightly and simmer undisturbed for 12–15 minutes. After 12 minutes check for small holes of steam; when water is absorbed and rice has tiny steam holes, it's done. Avoid stirring or lifting the lid during cooking.

Cover and cook

Remove the saucepan from heat and keep it covered. Let the rice steam for 10 minutes to finish cooking and for the texture to set. This rest is important for fluffy grains.

Steam off heat

Remove the lid and gently fluff the rice with a fork to separate the grains. If any excess water remains, replace the lid and let sit another 2–3 minutes off heat.

Fluff

If using, add 1 tablespoon unsalted butter to the hot, fluffed rice. Stir gently until melted and evenly distributed for a richer mouthfeel.

Finish with butter

Fold in 2 tablespoons chopped cilantro or scallions and 1/2 teaspoon lime zest if desired. Taste and adjust seasoning with a pinch more salt if needed.

Add herbs and zest

Serve warm as a side for curries, stir-fries, grilled proteins, or vegetables. Leftover rice can be cooled quickly, refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.

jasmine rice

water

fresh cilantro or scallions, chopped

lime zest

Rinse 2 cups glutinous rice under cold water until the rinse runs almost clear (about 3–4 times). Transfer to a bowl and cover with 2 cups water. Soak for at least 4 hours or up to overnight at room temperature.

Rinse and soak rice

Drain the soaked rice thoroughly. Set up a steamer (bamboo or metal) lined with cheesecloth or a clean towel. Steam the rice over a pot of simmering water, covered, for about 20–25 minutes, tossing gently once halfway through to ensure even cooking. The grains should be tender and slightly translucent.

Steam the rice

While the rice is steaming, warm 1 cup coconut milk with 3 tbsp sugar and 1 tsp salt in a small saucepan until the sugar dissolves (do not boil). When rice is cooked, transfer it to a large bowl and immediately pour the warm coconut mixture over the hot rice. Fold gently with a wooden spoon or rice paddle to combine, ensuring the grains stay slightly separate but evenly coated. Cover and let sit 10 minutes so the rice absorbs the coconut flavor.

Season the hot rice

While rice is steaming and resting, prepare toppings: peel and slice 1 ripe mango (if using), thinly slice 1/2 cucumber, chop scallions, and pick cilantro leaves. Toast 2 tbsp sesame seeds in a dry skillet over medium heat until fragrant (about 2 minutes), watching carefully so they don't burn. Coarsely crush 3 tbsp roasted peanuts or cashews.

Prepare fresh toppings

If you want a sweet basket, set out mango slices, toasted sesame seeds, and a spoonful of fried shallots. For a savory-focused basket, arrange cucumber, scallions, crushed nuts, cilantro, and fried shallots. Keep optional pickled chilies or chili jam at the ready for heat.

Assemble flavor mix-ins

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey (or palm sugar), and 1 tbsp water in a small bowl until combined. Taste and adjust: add more honey for sweetness or more vinegar for tang. Set aside.

Make quick savory drizzle

Line 4 small woven baskets or ramekins with banana leaves or parchment. Fluff the seasoned sticky rice one more time and divide evenly among the 4 lined baskets, pressing gently to form a compact disk or mound that will hold the toppings.

Line baskets and portion rice

Arrange chosen toppings on each rice mound: for sweet style, fan mango slices over rice and sprinkle with toasted sesame seeds and a few fried shallots. For savory, arrange cucumber, sprinkle scallions, cilantro, crushed nuts, and fried shallots. Drizzle a small amount of the savory sauce over savory-style baskets and offer pickled chilies or chili jam on the side. Garnish with lime wedges for squeezing over savory versions.

Top and finish

Serve the sticky rice baskets warm or at room temperature. If making ahead, keep rice covered to retain moisture and top just before serving so toppings remain crisp. Each basket is an individual portion — provide small spoons or chopsticks for guests.

Serve

glutinous (sticky) rice

water (for soaking)

coconut milk

salt

ripe mango, peeled and sliced (optional)

crushed roasted peanuts (or cashews)

thinly sliced cucumber

fresh cilantro leaves

scallions, thinly sliced

fried shallots

pickled chilies or chili jam (optional)

soy sauce

honey or palm sugar

water (to thin)

banana leaves or parchment squares (to line baskets)

small woven baskets or ramekins

lime wedges (to serve)

Pat the duck thoroughly dry inside and out with paper towels. Using a sharp knife, score the skin lightly in a crosshatch pattern on the breast without cutting into the meat. Season the cavity with 1 teaspoon kosher salt and a pinch of pepper. Truss the legs together and tuck the wings under the body.

Prepare and truss the duck

Place the duck breast-side up on a rack in a roasting pan. Carefully pour 1 cup boiling water over the duck skin so the hot water tightens the skin (this helps crisping). Allow to cool slightly for 5 minutes, then pat dry again with paper towels.

Parboil the skin

Mix 2 tbs kosher salt, 1 tsp baking powder, 1 tsp five-spice powder and 1 tsp ground black pepper. Rub the mixture evenly over the duck skin (avoid over-salting the cavity). Place the duck on a wire rack set over a sheet pan and refrigerate uncovered for at least 4 hours and up to overnight to further dry the skin.

Dry and coat the skin

Preheat oven to 375°F (190°C). Brush the skin with 1–2 tbs neutral oil. Roast the duck on the rack breast-side up for 45 minutes. Increase oven temperature to 425°F (220°C) and continue roasting 15–25 minutes more, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is deeply golden and crisp. If the skin is browning too quickly, tent with foil.

Roast the duck

Remove the duck from the oven and let rest 10–15 minutes on the rack. Carve into serving pieces (breast, leg, thigh) and transfer to a platter. Reserve any resting juices for the sauce if desired.

Rest and carve

In a small saucepan over medium heat, warm 1 tbs neutral oil. Add minced garlic and minced ginger and sauté 30–60 seconds until fragrant but not browned.

Sauté aromatics

Add 1 cup honey, 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs rice vinegar, 1 tsp five-spice powder, 1 cup water and 1/2 tsp crushed red pepper (if using) to the saucepan. Stir to combine and bring to a gentle simmer.

Combine base ingredients

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. While the sauce is simmering, slowly whisk the slurry into the sauce. Simmer 1–2 minutes more until the sauce thickens to a glossy consistency. Remove from heat and stir in 1 tsp sesame oil. Taste and adjust: if too sweet, add 1 tsp rice vinegar; if too salty, add a splash of water. If you reserved duck juices, whisk up to 2 tbs into the sauce for extra richness.

Thicken the sauce

Keep the sauce warm. If you want a sticky glaze on the skin, brush a thin layer of sauce on carved duck pieces and broil for 1–2 minutes until caramelized, watching carefully to avoid burning.

Finish

Rinse 2 cups jasmine rice under cold water until the rinse runs clear. Drain. Combine rinsed rice with 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Cook jasmine rice

While rice rests, thinly slice 2 scallions and chop 1/4 cup cilantro. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Cut lime into wedges.

Prepare garnishes

Arrange carved crispy duck over a bed of jasmine rice or alongside. Spoon generous amounts of five-spice honey sauce over the duck and on the rice. Garnish with sliced scallions, chopped cilantro, toasted sesame seeds and lime wedges. Serve immediately.