Slices of banana wrapped in crispy wrapper, fried, topped with honey, and sesame seeds. Served with coconut ice cream.

F.B.I. (Fried Banana & Ice Cream)

Classic Thai-stir fried rice noodles with egg, bean sprout, green onion, and grounded peanuts

Pad Thai

Golden fried chicken wings, tossed in our Thai garlic sauce. Garnished with fried garlic and scallions.

Thai Garlic Wings

Broad flat rice noodles stir-fried in a soy sauce, topped with Chinese broccoli, carrot, baby corn and gravy sauce. Choice of Chicken, Bees, Tofu, Vegetable or Shrimp.

Rad Nar

Mixed seafood stir-fried in our house brown sauce with fresh ginger, red & green peppers, celery, and Thai vermicelli noodle. Served in a blazing hot clay pot.

Seafood Clay Pot

Thai classic “Tom Yum” Soup with mixed seafood, Thai basil, mushrooms, cherry tomatoes, onions, in spicy lemon-grass broth and fresh squeezed lime juice. Served in a flaming hot pot.

Seafood Hot Pot Soup

Stir-fried mixed fresh vegetables with our house brown sauce.

The Garden

Stir-fried eggplant with Thai basil, fresh garlic, white & green onions, red & green peppers in our house brown sauce.

Eggplant Basil

Crispy mock duck topped with red curry sauce, pineapple, cherry tomato, red & green peppers and Thai basil.

Mock Duck Curry

Crispy mock duck stir-fried with Thai basil, fresh garlic, white & green onions, red & green peppers in our house brown sauce.

Mock Duck Basil

Stir-fried beef with onions, red & green peppers in our black pepper sauce.

Black Pepper Steak

Stir-fried chicken seasoned with ginger and curry power on top of broccoli, carrot, baby corn and cabbage served with our Thai peanut sauce.

Chicken or Tofu Rama

Beef, chicken, and pork stir-fried with fresh garlic and pepper in our house brown sauce, garnished with fried garlic and scallions. Served with steamed mixed vegetables.

Bangkok Pepper Garlic

Crispy boneless duck topped with red curry sauce, pineapple, cherry tomatoes, Thai basil and red & green peppers.

Duck Curry

Crispy boneless duck topped with Thai basil, garlic, onions, red and green peppers in our special brown sauce.

Duck Basil

Peel the bananas and slice each banana lengthwise into halves. For larger pieces, cut each half in half again crosswise so you have 6–8 finger-sized banana pieces total. Pat each piece lightly with paper towel to remove excess moisture.

Prepare bananas

In a small bowl, whisk the cornstarch with cold water until smooth to form a thin paste. This will act as glue for the wrappers.

Make sealing paste

Lay a spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place a banana piece near the corner closest to you. Fold the corner over the banana, then fold in the two side corners snugly, and roll up toward the opposite corner. Brush the final corner lightly with the cornstarch paste and press to seal. Repeat until all banana pieces are wrapped. If wrappers are large, you can place two smaller banana pieces together in one wrapper. Keep wrapped parcels covered with a damp cloth while you finish to prevent drying.

Wrap bananas

Pour vegetable oil into a heavy-bottomed skillet or deep saucepan to a depth of about 1 to 1.5 inches (2.5–4 cm). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise to the surface quickly without browning immediately.

Heat oil

Fry the wrapped bananas in batches, being careful not to overcrowd the pan. Fry for about 1.5–2.5 minutes per side or until the wrapper is golden brown and crisp. Use tongs or a slotted spoon to turn parcels so all sides brown evenly.

Fry parcels

Remove fried parcels and drain on a wire rack or paper towels for 1–2 minutes to remove excess oil. Keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

Drain

Warm the honey slightly in a small microwave-safe bowl or in a small saucepan over low heat until runny and easy to drizzle (about 10–20 seconds in microwave or 30–60 seconds on stovetop). Do not boil.

Place the toasted sesame seeds in a small dish. If seeds are not toasted, toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly to avoid burning.

When ready to serve, drizzle warm honey over the fried banana parcels and sprinkle toasted sesame seeds on top. Dust lightly with powdered sugar if using.

Spoon 1 scoop of coconut ice cream onto each dessert plate or shallow bowl.

Arrange 2 fried banana parcels beside the ice cream (or 1 large parcel and 1 scoop, depending on portion size). Drizzle the honey and sesame seed mixture over the parcels (and a little over the ice cream if desired).

Garnish with a mint leaf and serve immediately while the parcels are hot and the ice cream is cold to provide a contrast in temperature and texture.

ripe but firm bananas

spring roll wrappers (or egg roll wrappers), square

cornstarch

cold water (for sealing)

vegetable oil (for frying)

honey

toasted sesame seeds (white or mixed)

powdered sugar (optional)

coconut ice cream

fresh mint leaves (optional, for garnish)

Place dried flat rice noodles in a large bowl. Cover with warm (not boiling) water and soak 20–25 minutes, or until pliable but still slightly firm (they will finish cooking in the wok). Drain and set aside, separating any clumps.

Soak noodles

If using tofu, pat dry and gently toss with 1/2 tablespoon oil. If using shrimp, pat dry and season lightly with a pinch of salt. Keep proteins ready near the wok for quick cooking.

Prepare proteins

Mix sauce ingredients: In a small bowl combine tamarind paste, fish sauce, palm sugar, rice vinegar, and 2 tablespoons water. Stir until sugar and tamarind dissolve. Taste and adjust: it should be balanced sweet, salty, and tangy. Set aside.

Prep aromatics and vegetables: have minced garlic, sliced shallot, scallions, and bean sprouts ready. Keep peanuts and lime wedges nearby for finishing.

Heat wok: Place a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons oil and swirl to coat.

Cook tofu or shrimp first: Add tofu cubes and stir-fry until golden on all sides (2–3 minutes). Remove to a plate. If using shrimp instead, add shrimp and cook until just pink (1–2 minutes) and remove. For both proteins, do in separate batches to avoid crowding.

Sauté aromatics: Add remaining 1 tablespoon oil to the wok. Add sliced shallot and stir-fry 30–45 seconds until fragrant, then add minced garlic and optional red chili flakes and stir 15–20 seconds—do not burn.

Add eggs: Push aromatics to one side of the wok, add a little oil in the cleared space, crack in the eggs and scramble gently until mostly set but still slightly wet.

Combine noodles and sauce: Add drained noodles to the wok along with the prepared sauce. Toss vigorously with tongs or two spatulas to coat noodles and distribute eggs and aromatics. If noodles stick, splash up to 1–2 tablespoons warm water to loosen.

Finish with proteins and vegetables: Return cooked tofu or shrimp to the wok. Add scallions (reserve a few for garnish) and about half the bean sprouts. Toss for 30–60 seconds until everything is heated through and sauce is absorbed; taste and adjust seasoning with a little soy or sugar if needed.

Plate and garnish: Divide pad thai among plates. Sprinkle with coarsely ground roasted peanuts and remaining raw bean sprouts. Garnish with reserved scallions, cilantro if using, and lime wedges. Serve immediately with extra chili flakes or fish sauce on the side.

dried flat rice noodles (pad thai style)

large eggs

firm tofu (optional), cut into 1/2-inch cubes

shrimp (optional), peeled and deveined

bean sprouts

green onions (scallions), trimmed and cut into 1.5-inch pieces

garlic cloves, minced

shallot, thinly sliced (or 1/2 small yellow onion)

dried red chili flakes (optional)

tamarind paste

fish sauce

palm sugar (or light brown sugar)

rice vinegar

water

roasted unsalted peanuts, coarsely ground

fresh lime wedges

fresh cilantro leaves (optional)

vegetable oil (or peanut oil) for stir-frying

soy sauce (low-sodium) for adjustment

sugar (if sauce needs brightening)

Pat the chicken wings dry with paper towels. In a large bowl combine kosher salt, black pepper, soy sauce, fish sauce and minced garlic. Add wings and toss to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. Remove wings from refrigerator 20 minutes before frying to take the chill off.

Prep and marinate

In a shallow bowl or large plate whisk together all-purpose flour, cornstarch, baking powder and ground white pepper until evenly combined. Set aside.

Prepare coating

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1.5 inches (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Working in batches of 6–8 wings depending on pot size, dredge wings in the flour mixture, shaking off any excess. Ensure an even light coating — press flour onto any wet spots.

Coat wings

Carefully add a single layer of coated wings to the hot oil without overcrowding. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reads 165°F (74°C). Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining wings.

Fry wings

While wings fry, peel and thinly slice the garlic for both frying and sauce. Thinly slice the red chile and slice scallions for garnish.

Prepare garlic slices and chiles

In a small skillet or saucepan heat 2–3 tablespoons neutral oil over medium-low. Add the 6 sliced cloves reserved for garnish and fry gently until golden brown and crisp, about 2–3 minutes. Stir frequently to prevent burning. Remove with a slotted spoon to a paper towel-lined plate to drain — these become the fried garlic garnish.

Crisp the garnish garlic

In a separate small pan heat 2 tablespoons neutral oil over medium heat. Add the 10 sliced garlic cloves (for the sauce) and the sliced red chile. Cook, stirring constantly, until the garlic turns fragrant and just begins to color (about 1–2 minutes). Do not let it burn.

Make the sauce base

Add light brown sugar, rice vinegar, soy sauce and 2 tablespoons water to the garlic and chile. Stir to dissolve the sugar and bring the mixture to a gentle simmer for about 1 minute. Stir the prepared 1 tablespoon cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) into the sauce and simmer 30–45 seconds until the sauce thickens to a glossy coating consistency. Remove from heat and stir in fresh lime juice. Taste and adjust balance — add a pinch more sugar, vinegar or soy if needed.

Build and thicken the sauce

Place fried wings in a large bowl. Pour the warm Thai garlic sauce over the wings and toss gently but quickly to coat evenly. Work in batches if needed so wings remain crisp and well coated.

Toss wings in sauce

Transfer sauced wings to a serving platter. Sprinkle with the fried garlic crisps, sliced scallions and optional toasted sesame seeds. Serve immediately while hot and crispy. Provide napkins or small bowls for bones.

chicken wings (split into drumettes and flats)

kosher salt

black pepper, freshly ground

soy sauce

garlic, minced (for marinade)

all-purpose flour

baking powder

ground white pepper

vegetable oil (for deep frying)

neutral oil (canola or vegetable) for sauce

garlic, thinly sliced

red Thai chile (or serrano), thinly sliced

light brown sugar

lime juice (fresh)

cornstarch slurry (cornstarch + water)

garlic, thinly sliced for frying (separate from sauce garlic)

scallions, thinly sliced

toasted sesame seeds (optional)

If using frozen rice noodles, separate and thaw gently under cold running water until flexible; drain well. If fresh, gently separate into loose portions.

Pat protein dry. If using chicken or shrimp, lightly season with 1/4 tsp white pepper and 1/4 tsp salt. If using tofu, toss cubes with 1/2 tsp cornstarch to help brown.

In a small bowl combine sauce ingredients: light soy, dark soy, oyster sauce, fish sauce, sugar and hot stock. In a separate small cup, whisk cornstarch with 2 tbs water to make slurry; set both aside.

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add chosen protein (chicken/shrimp/tofu) in a single layer. Stir-fry until just cooked through and lightly browned (chicken ~2–3 minutes per side thin slices, shrimp 1–2 minutes until pink, tofu 3–4 minutes). Remove protein to a plate and reserve juices in the wok.

Sear protein

Add remaining 1–2 tablespoons oil to the hot wok. Add minced garlic and stir 10–15 seconds until fragrant (do not burn). Add carrots and baby corn; stir-fry 1 minute.

Add Chinese broccoli and stir-fry 1–2 minutes until bright green and just tender but still crisp. Add scallions and toss 10 seconds.

Push vegetables to one side of the wok. Add another teaspoon oil if needed. Add the noodles and pour the reserved sauce mixture over them. Toss gently with tongs or two spatulas to coat the noodles and heat through, about 1–2 minutes. If noodles are sticking, add 1–2 tablespoons hot stock or water to loosen.

Return cooked protein to the wok and gently fold together with the noodles and vegetables so everything is evenly distributed and heated through, about 1 minute.

Stir the cornstarch slurry again and slowly pour into the hot sauce area of the wok while stirring or tossing constantly. Cook 30–60 seconds until sauce thickens to a glossy gravy and coats the noodles and vegetables. If sauce becomes too thick, thin with 1–2 tablespoons hot stock.

Turn off heat; drizzle with sesame oil and sprinkle remaining white pepper. Taste and adjust seasoning with extra soy or fish sauce if needed.

Transfer to serving plates, top with fried garlic or crispy shallots if using, and serve immediately with lime wedges on the side.

broad flat rice noodles (sen yai) - fresh or thawed

chicken breast, thinly sliced

shrimp, peeled and deveined (optional)

firm tofu, pressed and cut into 1/2" cubes (optional)

Chinese broccoli (gai lan), trimmed and cut into 2–3" pieces

carrot, peeled and julienned

baby corn, halved lengthwise

garlic, minced

scallions, sliced on bias

light soy sauce

dark soy sauce

oyster sauce

stock (chicken or vegetable), hot

water (for slurry)

sugar

neutral oil (canola or vegetable)

sesame oil

white pepper or ground black pepper

fried garlic or crispy shallots (optional)

lime wedges (optional)

Place Thai vermicelli in warm water for 5–8 minutes until pliable but not mushy. Drain well and set aside in a bowl, tossing with a few drops of oil to prevent sticking.

Soak Noodles

Pat all seafood dry with paper towels. Lightly sprinkle salt and white pepper over shrimp, scallops, fish, and calamari; set aside for 5 minutes.

Pat & Season Seafood

Julienne ginger, mince garlic, slice peppers and celery, and prepare scallions and cilantro. Measure and mix all house brown sauce components (stock, dark soy, light soy, oyster sauce, Shaoxing, sesame oil, sugar) together in a bowl. Mix cornstarch with water to form a slurry and keep separate.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Working quickly, add shrimp and sear 30–45 seconds per side until just opaque; remove to a plate. Add scallops, sear 45–60 seconds per side until just caramelized; remove. Add another 1 tablespoon oil if needed and quickly stir-fry calamari 30–45 seconds until just cooked; remove. Wipe the wok if there are burnt bits but keep flavorful fond.

Reduce heat to medium-high, add a splash of oil, then add ginger and garlic. Stir-fry 20–30 seconds until fragrant but not browned. Add red and green bell peppers and celery, stir-fry 1–2 minutes until vegetables are bright and slightly tender-crisp. Add the drained vermicelli and toss for 30–45 seconds to combine and heat through.

Return all cooked seafood to the wok. Pour the mixed house brown sauce over the contents and bring to a simmer. Stir gently to coat seafood and noodles. When sauce begins to bubble, add the cornstarch slurry while stirring to thicken; cook 30–60 seconds until sauce is glossy and coats the noodles and seafood. Taste and adjust seasoning with a pinch more salt or white pepper if needed.

Preheat the clay pot: place the clay pot over low flame or in a 200°C (400°F) oven for 8–10 minutes to heat evenly (handle with care). Lightly brush the inside with a teaspoon of oil to prevent sticking and to produce the sizzling effect.

Carefully transfer the hot noodle, vegetable and seafood mixture into the hot clay pot. Scatter sliced green onions and cilantro over the top. For the blazing effect, heat 1–2 teaspoons of oil in a small ladle until smoking, then carefully pour around the edge of the clay pot (or use a long lighter and a small splash of high-proof rice wine at the edges) to create a dramatic sizzle—do this only if confident and take safety precautions.

Serve immediately while sizzling. Provide small spoons and tongs for guests to serve; warn that the clay pot and edges are very hot.

shrimp (peeled, deveined, tails optional)

calamari rings

scallops (medium, halved if large)

firm white fish (cubed, e.g., cod or halibut)

fresh ginger (julienned)

garlic (minced)

red bell pepper (julienned)

green bell pepper (julienned)

celery (diagonal slices)

green onions (sliced on diagonal)

cilantro (optional, for garnish)

Thai vermicelli noodles (soaked until pliable)

neutral oil (for stir-frying and oiling clay pot)

chicken or seafood stock

Shaoxing wine (or dry sherry)

cornstarch (slurry)

salt

white pepper

chili flakes (optional, to taste)

Bring 6 cups chicken (or seafood) stock and 2 cups water to a gentle boil in a large pot over medium-high heat.

Add sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, halved shallots, and smashed bird’s eye chiles to the pot. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes to infuse the broth.

Strain the broth into a clean pot or large heatproof serving hot pot to remove solids, pressing lightly on solids to extract flavor. Return the strained broth to heat and keep at a gentle simmer.

Stir in fish sauce and palm sugar until dissolved. Taste and adjust: soup should be bright, salty, slightly sweet and aromatic.

Whisk in fresh lime juice and Nam Prik Pao (Thai roasted chili paste). Add white pepper. Keep broth simmering gently; do not boil hard after adding lime to preserve fresh citrus flavor.

Add heat and sourness

Prepare seafood while broth simmers: pat shrimp, scallops, fish and calamari dry and season lightly with a pinch of salt and white pepper.

Add the seafood to the simmering broth in this order: scallops and fish first (cook 1–2 minutes), then shrimp (1–2 minutes until pink and opaque), and calamari last (30–60 seconds until just tender). Avoid overcooking—seafood should be just cooked through.

After seafood is nearly cooked, add halved mushrooms, cherry tomatoes, and sliced red onion to the pot. Simmer 1–2 minutes until mushrooms are tender but still hold shape and tomatoes begin to soften.

Turn off the heat. Stir in Thai basil leaves, cilantro, and scallions so the residual heat wilts the herbs and preserves their fresh flavor.

F.b.i. (fried Banana & Ice Cream)