charcoal grilled half chicken glazed with coconut, tamarind, chilis and palm sugar, served with coconut turmeric rice and crispy shallots

gai golae

wok-cooked dry red curry with crispy tofu, long beans and long hot peppers, served with hed tom sie ew and jasmine rice

prik king jae

crispy barramundi with sweet garlic, ginger and chinese celery, served with jasmine rice

pla pad ton kratiam

crispy ribeye served with green papaya salad with peanut, tomato, dried shrimp, long beans, jaew pla ra and sticky rice

nua tod & som tom

beef khao soi with egg noodles, coconut milk, chili crisp, and crispy noodles

khao soi nua

grilled mangalitsa pork chop with tamarind, palm sugar and coriander glaze

moo yaang prik

shrimp and glass noodles with bacon, chinese celery, dark soy, ginger and peppercorn

goong ob woonsen

mushroom and tofu salad with chilis, toasted rice, shallots, herbs and crudite

laab hed

five steamed rice cups with shiitake mushrooms, bamboo shoots and spicy sweet soy sauce

jui guay

chicken nam prik served with nam pla khai tom, crudité and jasmine rice

nam prik gai

ground duck salad with crispy duck skin, herbs, chilis and fish sauce, served with sticky rice

laab ped

five flower-shaped dumplings with ground chicken, cucumber and thai chili

shaw muang

three bird-shaped dumplings with caramelized cod and preserved radish

kanom jeeb nok

whole grilled freshwater river prawn and cured river prawn salad with lemongrass and lime leaf, served with jasmine rice, nam pla waan and crudité

tai goong

chicken and shrimp stuffed banana pepper with yellow curry

nang loy

crab curry with sea beans and lime leaf, served with nang loy, nam pla khai tom and jasmine rice

gaeng pu chakram

a pairing of two curries - red curry with beef chuck, lime leaf, peanut and chilis - green curry with pork loin, Thai eggplant and Thai basil, served with jasmine rice

panang nua & paniang moo

colossal crab meat with chili oil, egg, chinese celery and crab roe, served with jasmine rice

pu pad pong karee

fried curry squid with long hots, lime leaf and nam jim waan

pla muk thod kreung

long beans with ground pork and salted mackerel

thua pad moo sub pla kem

seafood soup with river prawn, barramundi, squid, clams, mussels, lemongrass, galangal, chilis and herbs

poh taek

soybean, coconut and tamarind with seasonal crudite

lohn tao jiao

grilled skirt steak with nam jim jaew, served with sticky rice and crudité

sua rong hai

steamed whole branzino with lime, chicken stock, fish sauce, cilantro and seafood nam jim, served with jasmine rice

pla nung manao

In a bowl, mix coconut milk, tamarind paste, red chili powder, palm sugar, minced garlic, minced ginger, soy sauce, and lime juice. Add the halved chicken and coat thoroughly. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Chicken

Preheat the charcoal grill to medium-high heat. Ensure the grill grates are clean and lightly oiled.

Prepare the Grill

Remove the chicken from the marinade, allowing excess to drip off. Place the chicken skin-side down on the grill. Cook for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Brush with leftover marinade during grilling for extra flavor.

Grill the Chicken

In a saucepan, combine 1 cup of rice, 1 ½ cups of coconut milk, 1 tsp of turmeric, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.

Prepare Coconut Turmeric Rice

Plate the grilled chicken alongside coconut turmeric rice. Top with crispy shallots for garnish.

Serve

Whole chicken, halved

Coconut milk

Tamarind paste

Red chili powder

Palm sugar, grated

Garlic, minced

Ginger, minced

Soy sauce

Lime juice

Coconut oil

Crispy shallots

Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.

Prepare the Tofu

In the same skillet, add the remaining tablespoon of oil. Sauté the long beans and long hot peppers for about 3-4 minutes until they start to soften.

Cook the Vegetables

Add the red curry paste to the vegetables and stir well to combine. Pour in the coconut milk, soy sauce, and sugar. Stir until everything is well mixed and bring to a simmer.

Make the Curry

Add the crispy tofu back into the skillet and stir gently to coat the tofu with the curry sauce. Cook for an additional 2-3 minutes until heated through.

Combine Ingredients

While the curry is simmering, cook the jasmine rice according to package instructions.

Cook the Rice

Serve the prik king jae hot over a bed of jasmine rice.

Firm tofu

Long beans

Long hot peppers

Red curry paste

Sugar

Vegetable oil

Jasmine rice

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker.

Prepare the Rice

Pat the barramundi fillets dry with paper towels and season both sides with salt and black pepper.

Prepare the Barramundi

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the barramundi fillets and cook for about 4-5 minutes on each side until crispy and golden brown. Remove from the skillet and drain on paper towels.

Fry the Fish

In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté until fragrant, about 1-2 minutes. Add the soy sauce, sugar, and chopped Chinese celery. Stir and cook for another 2-3 minutes.

Make the Sauce

Return the crispy barramundi to the skillet, spooning the sauce over the fish to coat. Serve hot over a bed of jasmine rice.

Combine and Serve

Barramundi fillets

Garlic cloves, minced

Fresh ginger, minced

Chinese celery, chopped

Salt

Black pepper

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo or metal steamer for about 20-25 minutes until tender.

Prepare the Sticky Rice

Season the ribeye steak with salt and black pepper. Heat vegetable oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare, or adjust time to your preferred doneness. Let it rest for a few minutes before slicing.

Cook the Ribeye

In a large mixing bowl, combine shredded green papaya, halved cherry tomatoes, dried shrimp, long beans, and crushed peanuts. In a separate bowl, whisk together lime juice, fish sauce, palm sugar, and minced chili. Pour the dressing over the salad and toss well to combine.

Prepare the Som Tom Salad

Plate the sliced ribeye alongside a generous serving of som tom and a side of sticky rice. Enjoy your meal!

Sticky rice

Water

In a pot, add the beef and cover with water. Simmer over low heat until tender, approximately 1.5 to 2 hours. Remove the beef, shred it, and set aside.

Prepare the Beef

In the same pot, add the coconut milk, broth, red curry paste, soy sauce, fish sauce, and palm sugar. Stir well and simmer for 15 minutes.

Make the Broth

In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.

Cook the Noodles

In bowls, place a portion of the cooked noodles, top with shredded beef, and ladle the broth over. Garnish with lime wedges, crispy fried noodles, chili crisp, cilantro, and scallions.

Assemble the Dish

beef (brisket or chuck)

egg noodles

coconut milk

chicken or beef broth

red curry paste

soy sauce

fish sauce

palm sugar or brown sugar

lime (for garnish)

chili crisp (for serving)

crispy fried noodles (for garnish)

fresh cilantro (for garnish)

scallions (for garnish)

In a bowl, mix tamarind paste, palm sugar, minced garlic, soy sauce, and black pepper to create a marinade. Rub this mixture all over the pork chops and let them marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Pork

Preheat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.

Remove the pork chops from the marinade and shake off excess. Grill the chops for about 6-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have nice grill marks.

Grill the Pork Chops

In a small saucepan, combine any leftover marinade with a little water and bring to a simmer over medium heat. Allow it to reduce for about 5 minutes until slightly thickened.

Make the Glaze

Once the pork chops are grilled, drizzle the reduced glaze over the top and garnish with fresh coriander leaves. Serve immediately.

Mangalitsa pork chop

Palm sugar

Fresh coriander leaves

Black pepper, freshly ground

Soak the glass noodles in hot water for about 15-20 minutes until softened. Drain and set aside.

Prepare the Glass Noodles

In a large pan or wok, heat the vegetable oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.

Cook the Bacon

In the same pan, add minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.

Sauté Aromatics

Add the shrimp to the pan and cook until they turn pink, about 3-4 minutes. Season with salt and crushed black peppercorns.

Cook the Shrimp

Add the soaked glass noodles, dark soy sauce, and cooked bacon to the pan. Stir well to combine all ingredients and heat through for an additional 2-3 minutes.

Fold in the chopped Chinese celery and cook for another minute until just wilted.

Add Chinese Celery

Remove from heat and serve hot, garnishing with additional peppercorns or celery if desired.

Shrimp, peeled and deveined

Glass noodles

Bacon, chopped

Dark soy sauce

Black peppercorns, crushed

Salt, to taste

In a skillet, heat vegetable oil over medium heat. Add the diced tofu and cook until golden brown and crispy. Remove from heat and set aside.

In the same skillet, add the sliced mushrooms and sauté until they are cooked and browned. Set aside to cool.

Sauté the Mushrooms

In a large bowl, combine the cooked tofu, sautéed mushrooms, shallots, mint, cilantro, and chopped chilies.

Mix the Salad

In a small bowl, whisk together lime juice, fish sauce, and salt. Pour the dressing over the salad mixture and toss well.

Dress the Salad

Sprinkle the toasted rice powder over the salad and mix gently to combine.

Add Toasted Rice Powder

Serve the laab hed salad with assorted crudités on the side.

mushrooms, sliced

firm tofu, diced

shallots, thinly sliced

fresh mint leaves, chopped

fresh cilantro leaves, chopped

fresh lime juice

Thai bird's eye chilies, chopped

toasted rice powder

vegetable oil

salt

assorted crudités (carrots, cucumbers, etc.)

Steam 5 cups of rice according to your preferred method until fully cooked.

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add sliced shiitake mushrooms and bamboo shoots, cooking until the mushrooms are tender, about 5-7 minutes.

Sauté Vegetables

In a small bowl, combine soy sauce, brown sugar, red chili flakes, and sesame oil. Mix well until the sugar is dissolved.

Pour the sauce over the sautéed mushrooms and bamboo shoots, stirring to coat. Cook for another 2-3 minutes to heat through.

Combine Everything

Serve the sautéed mixture over the steaming hot rice and garnish with chopped green onions.

Steamed rice

Shiitake mushrooms, sliced

Bamboo shoots, sliced

Brown sugar

Red chili flakes

Sesame oil

Green onions, chopped

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Cook the Jasmine Rice

In a large skillet over medium heat, add the minced garlic and shallots. Sauté until fragrant, about 2-3 minutes. Add the ground chicken and cook until browned and cooked through, breaking it apart with a spatula.

Gai Golae

Prik King Jae

Pla Pad Ton Kratiam

Nua Tod & Som Tom

Khao Soi Nua

Moo Yaang Prik

Goong Ob Woonsen

Laab Hed

Jui Guay

Nam Prik Gai

Laab Ped

Shaw Muang

Kanom Jeeb Nok

Tai Goong

Nang Loy

Gaeng Pu Chakram

Panang Nua & Paniang Moo

Pu Pad Pong Karee

Pla Muk Thod Kreung

Thua Pad Moo Sub Pla Kem

Poh Taek

Lohn Tao Jiao

Sua Rong Hai

Pla Nung Manao