Spicy Apple Salad, Green Mango, Green Papaya, Fermented Fish Sauce, Toasted Rice, Chili Flakes OUT OF STOCK

Thum Apple

Golden Fried Tofu, Fried Garlic, Onions, Vegan Peanut Sauce

Crispy Tofu (V)

Whole Branzino, Fried Red Curry Herbs Enjoy it Lao-style and make a fish wrap. We took the extra step to de-bone for a better experience. And recommend topping each wrap with the crispy red curry herbs!

Pun Pa - Branzino (Fri-Sun)

Crispy Chicken Over Garlic Chicken Fat Rice **CONTAINS FISH SAUCE***

Khao Mun Gai Tod

Charcoal Grilled Lao Style Beef Short Ribs, Served with Sticky Rice **CONTAINS FISH SAUCE***

Lao Style Short Ribs

Charcoal Grilled Steak, Fermented Fish Sauce, Herbs, Chili Flakes, Lime, Toasted Rice, Served with Sticky Rice **CONTAINS FISH SAUCE***

Laab Seen - Spicy Beef Salad (GF)

Rotisserie Aged Duck, Egg Noodles, Garlic Fish Sauce, Bok Choy, Cilantro, Green Onions

Duck Noodles

Signature Aged Crispy Pork Belly, Slow Roasted, Served with Sticky Rice **CONTAINS FISH SAUCE***

Moo Pin - Crispy Pork Belly

Classic Fried Rice

Spaghetti, Garlic Fish Sauce Butter, Chili Flakes, Cilantro

Garlic Noodles

Pork Belly Fried Rice

Sen Mae Yai Translates to 'Big Mama Noodle’ Wok Fried Egg Wide Rice Noodle, Cilantro, Green Onions, Chili

Sen Mae Yai (V)

Dry Version (No Broth) Fresh Rice Noodles, Bok Choy, Cilantro, Green Onions, Ground Chicken, Tomatoes, Fermented Soybean Sauce **CONTAINS FISH SAUCE***

Khao Soi Haeng - Chicken

**CONTAINS FISH SAUCE*** Double Fried and Wok-Tossed, Garlic Fish Sauce, Green Onions, Chili Flakes

O.G Wings

Baked Crab Dip, Honey, Green Onions, Wonton Chips

Crab Rangoon

'Khao Mun Gai' Crispy Chicken, Potato Bun, American Cheese, Lettuce, Pickles, $$ Sauce, ***MAKE IT SPICY*** **Contains Fish Sauce, Soy, Dairy**

KMG Sandwich

[Half Portion] Lao Salad, Crispy Coconut Rice, Cured Pork, Cilantro, Green Onions, Shallots, Mint, Lettuce **CONTAINS FISH SAUCE/EGGS***

Naem Khao - Crispy Rice Salad (GF**)

(2) Crispy Pork Eggrolls, Sweet Fish Sauce **CONTAINS EGGS**

Noakeo's Eggrolls

(2) Fresh Spring Roll with Lao Sausage, Crispy Wrap (not GF), Lettuce, Cilantro, Mint, Cucumber, Sweet Fish Sauce **CONTAINS FISH SAUCE***

Sai Oua Rolls (GF**)

Heat a small dry skillet over medium heat. Add 3 tablespoons dry sticky or jasmine rice. Toast, stirring constantly, until grains turn golden-brown and give off a nutty aroma, about 4–6 minutes. Transfer to a mortar and pestle or spice grinder; let cool slightly.

Toast rice

Using the mortar and pestle or a spice grinder, pulse/toast-grind the rice to a coarse powder—some grit should remain for texture. Set aside.

Grind rice

If using, bring a small pot of water to a quick boil and blanch the long green beans for 30–45 seconds until bright green and slightly tender. Immediately plunge into an ice bath, then drain and chop into 1-inch pieces.

Prepare the fruit and vegetables: core and thinly slice the green apple into matchsticks or thin wedges (you should have about 1 1/2 cups). Peel and julienne the green mango and green papaya to yield about 3/4 cup each. Thinly slice the shallot and chilies. Roughly chop cilantro and tear basil or mint if using.

Combine apple, green mango, green papaya, blanched green beans, shallot, chilies, cilantro, and basil/mint in a large mixing bowl.

Make the dressing: in a small bowl, combine 2 tablespoons fermented fish sauce, 1 tablespoon regular fish sauce, 3 tablespoons fresh lime juice, 1 1/2 tablespoons palm or brown sugar, 1 minced garlic clove, and 2 tablespoons water. Whisk until sugar dissolves and taste. Adjust balance: more lime if too salty/sour, more sugar if too sharp, or more regular fish sauce if fermented fish flavor needs softening. (Because fermented fish can be very strong, start with the stated amount and increase only if desired.)

Pour dressing over the salad mixture. Toss thoroughly with tongs or two spoons so dressing coats all pieces. Let sit 3–5 minutes to allow flavors to marry and the fruit to slightly macerate.

Add toasted rice powder and crushed roasted peanuts to the salad. Toss again to distribute the crunch and toasted flavor evenly. Taste and adjust seasoning: add a squeeze of lime or up to 1 tablespoon more fish sauce if needed.

Plate the salad on a serving platter or divide among plates. Garnish with extra cilantro leaves and lime wedges on the side. Note: chili flakes are out of stock, so serve additional fresh sliced chilies on the side for heat if desired.

green apple (firm, tart, such as Granny Smith)

green mango (peeled, julienned)

green papaya (peeled, julienned)

fresh cilantro (leaves + tender stems, chopped)

Thai basil or mint (optional, torn)

long green beans (blanched & chopped into 1" pieces)

shallot (thinly sliced)

fresh red bird's eye chilies (or serrano), thinly sliced

roasted peanuts (lightly crushed)

fermented fish sauce (pla ra or nam prik pao style alternative)

fresh lime juice

palm sugar or brown sugar (adjust to taste)

fish sauce (regular, to soften fermented fish intensity)

water (to thin dressing)

garlic (minced)

sticky (glutinous) rice or jasmine rice (dry) for toasting

vegetable oil (for toasting rice, optional)

lime wedges (to serve)

chili flakes (substitute crushed dried chilies) - OUT OF STOCK

Remove tofu from packaging and drain. Wrap block in a clean kitchen towel or paper towels and place a heavy, flat weight on top (cutting board with cans or a cast-iron skillet) for 20–30 minutes to press out excess moisture. After pressing, cut tofu into 3/4- to 1-inch cubes or 1/2-inch thick rectangles.

Press and cut tofu

In a shallow bowl, combine cornstarch, 1 tsp salt, and 1 tsp black pepper. Pat tofu pieces dry again if needed, then toss gently in the cornstarch mixture so each piece is evenly coated. Shake off excess cornstarch and set pieces on a wire rack while you heat the oil.

Season and coat

Pour about 1 cup neutral oil into a large skillet (cast iron or heavy-bottom) to reach roughly 1/4–1/3 inch depth and heat over medium-high until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F/175°C if using a thermometer). Fry tofu in a single layer in batches (do not overcrowd) for 2–4 minutes per side, turning once, until deeply golden and crisp. Use tongs or a slotted spatula. Transfer cooked tofu to a paper-towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F/95°C) if frying in batches.

In a small skillet, heat 1 tablespoon oil over medium heat. Add the thinly sliced garlic and fry, stirring frequently, until golden brown and crisp, 1–2 minutes. Watch closely to prevent burning. Using a slotted spoon, transfer garlic to a paper towel to drain and sprinkle with 1/4 tsp salt.

Crisp the garlic

In the same skillet (wipe out if garlic left much residue), add a touch more oil if needed and the thinly sliced onion. Cook over medium-low heat, stirring occasionally, until softened and edges are golden, about 8–10 minutes. Season lightly with a pinch of salt. Remove and keep warm; these can be served mixed with or separate from the tofu and garlic.

Caramelize the onions (optional)

In a bowl or small saucepan, combine 1/2 cup peanut butter, 1/2 cup water, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar or maple syrup, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp sriracha (optional), 1/2 tsp sesame oil, and 1/4 tsp salt. Whisk until smooth. If too thick, add water 1 tablespoon at a time until you reach a pourable dipping consistency (about 3–6 tbsp additional water possible). Taste and adjust: more lime for acidity, more sugar for sweetness, or more soy for saltiness.

Mix sauce

For a slightly warm sauce, heat gently in a small saucepan over low heat, whisking, until just warmed through (do not boil).

Warm (optional)

Plate the crispy tofu on a serving platter. Spoon or drizzle the peanut sauce over some pieces and serve the remainder on the side for dipping. Scatter the fried garlic and caramelized onions over the top for crunch and extra flavor. Garnish with sliced green onions, cilantro if using, and lime wedges on the side. Serve immediately so tofu stays crisp.

Portion suggestion: Serve with steamed rice, noodles, or a green salad. Leftover tofu will lose crispness; re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.

firm tofu (extra-firm preferred)

cornstarch

salt

black pepper

neutral oil for frying (vegetable, canola, or peanut)

garlic cloves, thinly sliced

small yellow onion, thinly sliced into rings

neutral oil (separate from tofu frying oil)

natural smooth peanut butter

water (plus extra to thin)

soy sauce or tamari (low-sodium preferred)

lime juice (fresh)

brown sugar or maple syrup

rice vinegar

ginger, finely grated

garlic, minced

sriracha or chili paste (optional, to taste)

sesame oil

green onions, thinly sliced

fresh cilantro (optional)

lime wedges

Rinse each branzino under cold water and pat completely dry inside and out with paper towels. Score the skin with 2–3 diagonal slashes per side (don’t cut into the bone). Season cavity and both sides liberally with kosher salt and white pepper. Squeeze the juice of half a lime over each fish and let rest at room temperature for 10 minutes to let seasoning penetrate.

Prep the fish

Although the fish is served whole, for easier wrapping remove the backbone while keeping fillets intact: make a lengthwise incision along the backbone from head to tail on the dorsal side and carefully lift the backbone out with a thin spatula or fingers, leaving the belly attached to keep shape. If you prefer, ask your butcher to butterfly/debone instead. Pat the separated surface dry.

Debone (chef step)

In a large skillet or wok, add 1 cup neutral oil and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Add the branzino, skin-side down first. Fry 4–5 minutes per side, adjusting time for size, until skin is deeply golden and the flesh flakes easily and reaches an internal temperature of 135–140°F (57–60°C). Use tongs to carefully turn the fish once. Transfer to a paper-towel–lined tray and let rest 2 minutes. Squeeze remaining lime over the fish before serving.

Fry the fish

Peel and thinly slice the shallots and garlic. Remove stems from chilies and roughly chop. In a food processor or mortar, pulse shallots, garlic, chilies, cilantro stems, and Thai basil until coarsely combined (small coarse pieces — do not purée into a smooth paste).

Make herb paste

Transfer the chopped herb mixture to a bowl. Stir in red curry paste, rice flour, turmeric powder, water, and 1 tsp salt to form a loose, slightly pasty mixture that will adhere to the herbs but still have texture. Let rest 5 minutes so rice flour hydrates.

Bind and season

In a clean skillet or wok, heat 1 cup neutral oil over medium-high heat until shimmering (about 325–350°F). Working in small batches, drop tablespoon-sized mounds of the herb mixture into the oil and use a slotted spoon to flatten slightly; fry 1–2 minutes per side until bright red-golden and crisp. Remove with a slotted spoon and drain on paper towels. Season immediately with a light pinch of salt. Repeat until all mixture is used. Aim for crisp, not burned — reduce heat if browning too fast.

Fry crisp

If using rice paper, briefly dip one sheet in warm water (1–2 seconds) — do not oversoak — and lay flat on a plate. Place a piece of fried branzino fillet (skin on) in the center, add a few basil leaves, cilantro, cucumber and carrot julienne. Sprinkle liberally with the red curry herb crisp. Squeeze a lime wedge over the filling and drizzle a little nuoc cham or nam jim jaew. Fold or roll into a wrap, or serve deconstructed for guests to assemble.

Assemble wraps

Serve 1 whole fish per 2 people (each fish yields 2–3 wraps depending on size). Provide extra herb crisp and dipping sauce at the table. Recommend eating immediately so skin stays crisp.

Serve

Clean up oil: let oil cool slightly and strain into a heatproof container if you plan to reuse, or dispose once fully cooled according to local guidelines. Use remaining paper towels to blot any excess oil from fish and herbs before plating. Keep a thermometer on hand to monitor oil temperature for consistent crisping.

whole branzino (scaled, gutted, head on)

kosher salt

ground white pepper

fresh lime

neutral oil for frying (peanut or canola)

shallots

garlic cloves

fresh red chilies (bird's eye or Fresno)

fresh cilantro stems (coarsely chopped)

fresh Thai basil leaves (stems removed)

red curry paste

rice flour

turmeric powder

water

neutral oil for shallow frying

rice paper wrappers (round) or lettuce leaves

fresh Thai basil leaves (for wraps)

fresh cilantro leaves

cucumber (julienned)

carrot (julienned)

nuoc cham or nam jim jaew style dipping sauce

paper towels

skillet or wok

deep frying thermometer (optional)

tongs

Rinse the jasmine rice in a fine mesh sieve under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat the chicken fat (or rendered chicken skin/fat) over medium heat until shimmering. Add the 3 tbs finely minced garlic and sauté until fragrant and beginning to turn light golden, about 1–2 minutes. Do not burn.

Add the drained rice to the pan, stirring to coat each grain with the garlic-infused fat. Toast the rice for 1–2 minutes, stirring, until it smells nutty.

Add the water or chicken stock, 1 tsp salt, and 1/4 tsp white pepper. Stir once, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and rice is tender.

Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Pat the chicken thighs dry with paper towels. Lightly score the meat side with shallow cuts. In a bowl combine 2 tbs minced garlic, 1 tbs soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tsp ground white pepper. Rub the marinade over the chicken and let rest for 20–30 minutes at room temperature or refrigerate up to 2 hours.

Marinate chicken

Set up a batter station: in a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tbs rice flour, 1/2 tsp baking powder, and 3/4 tsp salt. In a separate small bowl beat the egg, then whisk in 3/4 cup cold water or club soda to create a thin batter. Combine wet into dry just until smooth — a few small lumps are fine. Chill for 10 minutes if time allows; cold batter yields crisper crust.

Heat the vegetable oil in a deep pot or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Lightly dredge each marinated thigh in a little flour (from the batter mix) to help batter adhere, then dip into the batter, allowing excess to drip off. Carefully lower into the hot oil, frying in batches so they don't touch.

Fry until deep golden brown and cooked through (internal temperature 165°F / 74°C), about 6–9 minutes depending on thickness. Turn as needed for even browning.

Remove chicken to a wire rack set over a sheet pan to drain and rest for 3–5 minutes. This preserves crispness. If cooking multiple batches, keep finished pieces in a 200°F (95°C) oven on the rack to stay warm and crisp while other batches finish.

Optional: for extra crunch, double-fry. After initial frying, rest 3–5 minutes then re-fry at 375°F (190°C) for 1–2 minutes until extra-crisp and very golden.

Make the dipping sauce while chicken rests. In a small bowl combine 2 tbs fish sauce, 1 tbs light soy sauce, 1 tbs fresh lime juice, 1.5 tsp sugar, 1 tbs finely minced garlic, and 2 finely chopped bird's eye chilies (adjust to heat preference). Stir until sugar dissolves. Taste and adjust balance of salty-sour-sweet: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness.

Prepare garnishes: thinly slice cucumber, slice scallions, and pick cilantro leaves. If desired, drizzle 1 tsp dark soy sauce over rice for color (optional).

To serve, divide garlic chicken-fat rice among 4 plates (about 1/2 cup cooked rice per serving if serving 4). Place one fried chicken thigh per plate (or cut into pieces) on top of rice. Spoon a little of the sauce over the chicken and serve extra sauce on the side. Garnish with cucumber slices, scallions, and cilantro.

boneless skin-on chicken thighs

soy sauce

fish sauce

granulated sugar

all-purpose flour

baking powder

cold water or club soda

egg, beaten

vegetable oil (for deep frying)

jasmine rice, rinsed until water runs clear

water or low-sodium chicken stock

chicken fat or rendered chicken skin/fat

garlic, finely minced

white pepper

dark soy sauce (for drizzling, optional)

light soy sauce

granulated sugar or palm sugar

Thai bird's eye chilies, finely chopped (or to taste)

cucumber, thinly sliced

scallions, thinly sliced

Pat the short ribs dry with paper towels. If ribs are not already cut flanken-style (across the bone about 1/2" thick), ask your butcher or slice across the bone. Lightly score the meat surface about 1/4" deep in a crosshatch to help marinade penetration.

Trim and prepare ribs

In a large bowl combine 1 tbs light soy sauce, 2 tbs fish sauce, 2 tbs palm sugar, minced garlic, sliced shallots, 2 tbs lime juice, chopped cilantro stems, 1 tsp freshly ground black pepper, 1 tbs neutral oil and optional chili. Stir until sugar dissolves.

Make the marinade

Add the short ribs to the marinade and massage so every piece is coated. Transfer to a shallow dish or zip-top bag and refrigerate for at least 3 hours, ideally overnight (up to 24 hours) for best flavor. Remove from refrigerator 30–45 minutes before grilling to bring toward room temperature.

Marinate

Place 2 cups glutinous rice in a bowl and rinse under cold water, swishing and draining, until the rinse water runs clear (2–3 times). Cover with water and soak for 4–6 hours or overnight. If short on time, soak at least 2 hours.

Rinse and soak sticky rice

Drain the soaked rice. Place it in a bamboo steamer basket or fine-mesh sieve lined with cheesecloth over simmering water. Cover and steam for 20–25 minutes, fluffing once halfway. Rice is done when grains are translucent and sticky. Keep covered and warm until serving.

Steam the rice

While rice steams, slice cucumber, separate lettuce leaves, and cut lime into wedges. Arrange cilantro sprigs for serving.

Prepare garnishes

Heat a small dry skillet over medium heat. Add 2 tbs raw sticky rice and toast, stirring constantly, until fragrant and golden brown (3–5 minutes). Transfer to a mortar & pestle or spice grinder and grind to a coarse powder. Let cool.

Make toasted rice powder (if not using store-bought)

In a small bowl combine 2 tbs fish sauce, 2 tbs lime juice, 2 tbs toasted rice powder, 1 thinly sliced shallot, 2 tbs chopped cilantro, 1 tbs chopped mint (optional), 1 tsp chopped chilies and 1 tsp palm sugar. Stir until sugar dissolves. Taste and adjust: more lime for acidity, more fish sauce for salt, or more toasted rice for nuttiness.

Mix the sauce

Prepare a charcoal or gas grill for high, direct heat (about 450–550°F / 230–290°C). If using charcoal, let coals burn until covered with white ash. Oil the grill grates lightly with neutral oil to prevent sticking.

Preheat grill

Just before grilling, sprinkle ribs lightly with 1 tsp coarse salt and 1 tsp freshly ground black pepper. Place ribs directly over high heat and grill 2–3 minutes per side, depending on thickness, until nicely charred on the edges and medium-rare to medium in the center. Avoid overcooking; short ribs dry out quickly when sliced thin.

Season and grill

Transfer grilled ribs to a cutting board and let rest 5 minutes. Slice between bones (if flanken-cut there will already be separated pieces) or into bite-sized strips. Taste and finish with a squeeze of lime if desired.

Thum Apple

Crispy Tofu (v)

Pun Pa - Branzino (fri-sun)

Khao Mun Gai Tod

Lao Style Short Ribs

Laab Seen - Spicy Beef Salad (gf)

Duck Noodles

Moo Pin - Crispy Pork Belly

Classic Fried Rice

Garlic Noodles

Pork Belly Fried Rice

Sen Mae Yai (v)

Khao Soi Haeng - Chicken

O.g Wings

Crab Rangoon

Kmg Sandwich

Naem Khao - Crispy Rice Salad (gf**)

Noakeo's Eggrolls

Sai Oua Rolls (gf**)