Lemonade / Apple Juice

Coke / Diet Coke / Sprite / Dr. Pepper

Hot tea

Regular Iced Tea

Arnold Palmer

Thai Iced Tea / Thai Ice Coffee

Cucumber salad

Sticky Rice / Brown Rice

Jasmine steamed rice

Vanilla ice cream

Sweet sticky rice with mango

POH TEAK

TOM KHA SOUP

TOM YUM SOUP

CLEAR NOODLE SOUP

Shredded Green papaya, carrot, green bean, tomato mixed with fish sauce and lime juice. Topped with peanut.

GREEN PAPAYA SALAD

(Pork, Chicken or Tofu) Minced meat mixed with fish sauce, lime juice, roasted rice powder, mint, red onion, green onion, cilantro, basil.

LARB

MINI SALAD WITH PEANUT SAUCE

THAI SALAD

Served with cucumber salad with crushed peanut.

FISH CAKE

Served with cucumber salad and peanut sauce. Sub Rice for Brown Rice or Sticky Rice (2)

CHICKEN SATAY

FRESH SPRING ROLL

CRISPY TOFU

PAD THAI

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring occasionally, until the sugar dissolves and mixture just comes to a simmer (about 3–4 minutes). Remove from heat and let cool to room temperature.

Make simple syrup

While the syrup cools, juice fresh lemons until you have 1 cup (about 6–8 medium lemons). Strain through a fine-mesh sieve to remove seeds and excess pulp if you prefer a clear lemonade.

Juice lemons

In a large pitcher, combine the cooled simple syrup and 1 cup fresh lemon juice. Add 3 cups cold water and stir well. Taste and adjust: add more water if too strong or an extra tablespoon of sugar (dissolved) if too tart.

Assemble lemonade

Add 2 cups of ice to the pitcher or fill glasses with ice. Pour lemonade over ice, garnish with lemon slices and mint leaves if using. Serve immediately.

Chill and serve

Wash the apples thoroughly. Core and cut apples into quarters. Peeling is optional; leaving the skin adds flavor and nutrients but may make the juice cloudier.

Wash and prepare apples

If you have a juicer: feed the apple pieces through the juicer, collecting juice in a container. If you don't have a juicer: place apple pieces in a high-speed blender with 1 cup cold water and blend until smooth, then strain through a fine-mesh sieve or cheesecloth, pressing with a spatula to extract as much liquid as possible.

Extract juice

Stir in 1 teaspoon fresh lemon juice to help preserve color and brighten flavor. Taste the juice and, if desired, dissolve 1 tablespoon sugar or honey into a tablespoon of warm water and stir into the juice until combined.

Adjust sweetness and color

Refrigerate apple juice until cold or pour over ice (use the 2 cups ice provided). Serve immediately. Store any leftovers in a sealed container in the refrigerator for up to 48 hours; shake before serving as natural separation may occur.

fresh lemon juice

granulated sugar

water (for simple syrup)

cold water (to dilute)

ice cubes

lemon slices (for garnish)

fresh mint leaves (optional)

firm apples (such as Fuji, Gala, or Honeycrisp)

cold water (for adjusting consistency)

granulated sugar or honey (optional)

fresh lemon juice (to preserve color)

If possible, chill the glass in the freezer for 5–10 minutes for best refreshment. Otherwise, use a clean serving glass at room temperature.

Chill and prepare glass

Fill the serving glass with about 6 ice cubes (adjust to preference).

Open a chilled 12 oz can or dispense 12 oz from the fountain into the glass. Pour gently over the ice to minimize foam and preserve carbonation.

If using Sprite or Coca-Cola and you like a citrus touch, squeeze a lemon wedge over the drink and drop the wedge into the glass. For Dr Pepper or Coca-Cola, add a maraschino cherry if desired.

Serve immediately with a straw or stirring spoon and a napkin. Advise guests to sip before the ice dilutes the beverage.

Chill a pitcher or large beverage container in the refrigerator for 10–15 minutes, or start with a cold pitcher.

Place 4–6 ice cubes into each serving glass, or add ice to the pitcher just before serving (adding ice too early will dilute the soda).

Pour 48 oz of chilled soda into the pitcher gently to keep carbonation. If preferred, pour directly into individual glasses to reduce foaming.

Add a lemon slice to each glass for Sprite or Coca-Cola, or a maraschino cherry to each glass for Dr Pepper/Coke, as desired.

Serve immediately and replace ice as needed to keep drinks cold without excessive dilution.

Coca-Cola (or Diet Coke, Sprite, Dr Pepper) - chilled

Ice cubes

Lemon wedge (optional, for Sprite or Coke)

Maraschino cherry (optional, for Dr Pepper or Coke)

Lemon slices (optional)

Maraschino cherries (optional)

Measure 1 cup (240 ml) fresh, cold filtered water per cup of tea. Bring water to the correct temperature: for green, jasmine, and decaf green tea, heat to 175–185°F (80–85°C) — just below simmer; for ginger tea you can bring water to a full boil (212°F / 100°C). If you don't have a thermometer, bring to a boil and let sit 1–2 minutes for green/jasmine; for ginger use boiling water directly.

Place 1 tsp loose tea (or 1 tea bag) per cup into a teapot or cup. For ginger tea place 1 tsp thinly sliced fresh ginger in the cup or infuser.

Loose-leaf or tea bag brewing

Pour the heated water over the tea leaves/bag or ginger. Ensure the water temperature matches the tea type: 175–185°F for jasmine/green/decaf green, boiling for ginger.

Pouring water

Steep times: jasmine tea 2–3 minutes; green tea 2–3 minutes; decaf green tea 3 minutes; ginger 5–7 minutes (longer steeping extracts more ginger heat). Do not over-steep delicate green/jasmine leaves to avoid bitterness.

Steeping time

If using loose leaf, strain the leaves after steeping. If using a tea bag, remove and discard the bag or set it aside on a small dish. For ginger, you can leave the slices in for stronger flavor or remove them after steeping.

Taste the tea. Sweeten as desired: add honey 1 tsp (or more to taste) while tea is hot so it dissolves, or add sugar 1 tsp. For a bright finish, add a lemon slice to ginger or decaf/green tea (avoid lemon with delicate jasmine if you prefer floral notes). Add fresh mint leaves as garnish if desired.

Serve immediately in a warmed cup. Recommended serving: single 1-cup portion. If preparing multiple cups, multiply water and tea quantities accordingly and brew in a teapot using the same temperature and steeping guidelines.

Jasmine tea leaves (loose) or jasmine tea bag

Green tea leaves (loose) or green tea bag

Decaffeinated green tea bag

Ginger (fresh), sliced thin

Fresh water

Filtered water (for boiling kettle)

Honey

Sugar

Lemon slice

Fresh mint leaves

Bring 12 cups of fresh water to a full rolling boil in a kettle or on the stovetop.

Bring water to a boil

Place 6 black tea bags (or the equivalent 2 tablespoons loose-leaf tea in an infuser) into a large heatproof pitcher or pot. Pour the 12 cups of boiling water over the tea, fully submerging the bags/infuser. Cover and let steep for 4 to 6 minutes for a full-bodied iced tea. For a slightly milder flavor, steep 3 to 4 minutes; for stronger tea, steep up to 7 minutes. Avoid exceeding 8 minutes to prevent excessive bitterness.

Steep tea

After steeping, remove the tea bags or strain out loose leaves. Gently press the tea bags against the side of the pitcher with a spoon to extract remaining liquid, but do not squeeze aggressively (to avoid bitterness).

Remove tea bags

Allow the brewed tea to cool at room temperature for about 20 to 30 minutes before refrigerating. This prevents cloudy tea and reduces the risk of melting too much ice when served.

Cool to room temperature

If you want sweetened iced tea, combine 3/4 cup granulated sugar with 1/4 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar fully dissolves to make a simple syrup. Let the syrup cool slightly (a few minutes).

Stir the prepared simple syrup into the warm tea to distribute sweetness evenly. Taste and adjust: add more syrup or sugar dissolved in a little hot water if a sweeter result is desired.

Sweeten the tea

Cover the pitcher and place the tea in the refrigerator until thoroughly chilled, at least 1 to 2 hours. For fastest service (refill), you can also cool by adding ice directly to the pitcher but be aware this will dilute the tea; use chilled brewed tea if dilution is a concern.

Refrigerate

Fill individual serving glasses with ice (about 1 cup of ice per 8–12 oz glass). Add a lemon slice and/or mint sprig if using.

Prepare glasses

Pour the chilled iced tea over ice in each glass. Garnish with a lemon slice and a mint sprig if desired. Offer additional simple syrup, sugar, lemon, and ice on the side for refills and personal adjustment.

Serve

Store leftover brewed tea in a covered pitcher in the refrigerator for up to 3 to 4 days. If sweetened, label accordingly. Do not leave at room temperature for more than 2 hours.

Storage

black tea bags (or 2 tablespoons loose-leaf)

boiling water

hot water (for dissolving sugar)

lemon slices (optional)

fresh mint sprigs (optional)

Bring 4 cups of water to a near boil (about 200°F / 93°C). Remove from heat and add 4 black tea bags. Steep for 4–5 minutes for a clear, flavorful iced tea. Avoid oversteeping to prevent bitterness.

Steep the Tea

Remove tea bags, squeezing gently against the side of the pot with a spoon to extract flavor (but not too hard to avoid bitterness). Stir in 2 tablespoons granulated sugar while the tea is still warm until dissolved.

Add 2 cups cold water to the brewed tea to cool it and adjust strength. Transfer to the refrigerator to chill until cold (at least 30 minutes). If you need it quickly, pour over a pitcher with a handful of ice to cool, then discard melted ice.

In a measuring cup or small pitcher, combine 1 cup fresh lemon juice (about 4–6 lemons), 1.5 cups cold water, and 4 tablespoons granulated sugar. Stir vigorously until the sugar fully dissolves. Taste and adjust sweetness or water: add up to 2 more tablespoons sugar for sweeter lemonade or up to 0.5 cup more water for milder flavor.

Make Simple Lemonade

Chill the lemonade briefly if desired, or use immediately to assemble the Arnold Palmer.

Fill two tall glasses with 2 ice cubes each (or to your preference).

Combine chilled tea and lemonade in a 1:1 ratio. For these quantities (yields about 6 cups total: 6 cups tea after diluting + lemonade), pour approximately equal parts into each glass. If making a single serving from these batches, mix 1/2 cup chilled tea with 1/2 cup lemonade per serving.

Stir gently to combine. Garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately.

Refill note: To refill quickly, keep chilled tea and lemonade prepared separately in the refrigerator. When refilling a glass, pour equal parts of each over fresh ice and stir.

black tea bags

hot water (for steeping)

cold water

fresh mint (optional)

Bring 1000 ml (about 4 cups) of water to a rolling boil in a medium saucepan. If making Thai iced tea: add 6 tbs Thai tea mix (or 6 tbs strong black tea plus optional whole spices: 2 star anise and 2 crushed cardamom pods) to a heatproof container or directly into the boiling water. If making Thai iced coffee: dissolve 4 tbs instant coffee into the boiling water. Reduce heat to low, simmer gently for 3–5 minutes to extract deep color and flavor (if using loose tea or Thai tea mix).

Prepare the brew

Remove from heat and let the tea/coffee steep off the heat for an additional 10 minutes for robust flavor. Strain through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and spices. If using instant coffee, ensure all granules are dissolved and skip the straining step.

Steep and strain

If using orange or red food coloring (traditional for Thai tea), stir in 1/4 tsp now until evenly distributed. Taste the brewed tea/coffee to ensure it is strong and aromatic; it should be more concentrated than a typical hot tea/coffee since it will be diluted by ice and milk.

While the brew is still hot, add 6 tbs sweetened condensed milk and 3 tbs granulated sugar to the warm liquid. Stir vigorously until sugar and condensed milk are fully dissolved and incorporated. Taste and adjust sweetness — add more condensed milk or sugar if you prefer a sweeter drink (authentic Thai iced tea is quite sweet).

Sweeten hot

Allow the sweetened brew to cool to room temperature, then transfer to the refrigerator to chill for at least 30 minutes. Chilling helps prevent excessive dilution when poured over ice.

Fill each serving glass about three-quarters full with ice cubes (approximately 3/4 cup ice per 12 oz glass). For a 4-serving batch, divide the chilled sweetened tea/coffee evenly among the glasses (about 200–230 ml per glass).

Assemble the drink

Gently pour or float 1/4 cup (about 60 ml) chilled evaporated milk, whole milk, or half-and-half over the back of a spoon onto each glass so it creates a layered look. Stir before drinking if you prefer a uniform color and creaminess.

Serve immediately with a straw and spoon for mixing.

If you brewed plain black tea and used whole spices, you can garnish each glass with a star anise or a lightly crushed cardamom pod for aroma. Adjust food coloring amount earlier if you want the classic bright orange color.

For a lighter, less sweet variation, reduce condensed milk to 4 tbs and add more plain milk to taste. For a vegan version, swap condensed and evaporated milk for sweetened condensed coconut milk and coconut milk or oat creamer.

Thai tea mix (cha-yen) or strong black tea (e.g., Assam) + star anise/cardamom if using plain tea

Water (for brewing)

Instant coffee (for Thai iced coffee variation, optional substitute for tea)

Sweetened condensed milk

Granulated sugar (adjust to taste)

Evaporated milk (chilled) or whole milk/half-and-half

Orange food coloring or red food coloring (authentic Thai tea uses orange dye) - optional

Star anise (for brewing, optional)

Cardamom pods (crushed, optional)

Wash cucumbers thoroughly. If using English cucumbers with thin skins you may leave the skin on; for thicker-skinned cucumbers peel in alternating strips if desired. Slice the cucumbers very thinly (about 1/8 inch / 3 mm) using a sharp knife or mandoline and place in a large mixing bowl.

Prep cucumbers

Peel and slice the red onion very thinly (about 1/8 inch). Add the sliced onion to the bowl with the cucumbers.

Prepare onion

Sprinkle 1 teaspoon of the kosher salt over the cucumber and onion, toss to combine, and let sit 10 minutes. This draws out excess water and softens the vegetables. After 10 minutes, drain any liquid and gently pat the vegetables lightly with paper towels if very wet.

Toss with salt (optional quick soften)

Add chopped fresh dill to the cucumber and onion mixture and toss to distribute evenly.

In a separate small bowl, whisk together the Greek yogurt, sour cream, white wine vinegar, olive oil, honey (or sugar), minced garlic, remaining 2 teaspoons kosher salt, and 1/2 teaspoon black pepper until smooth and slightly loose. Taste and adjust seasoning: add up to 1/2 teaspoon more sugar if too tart, or a little more vinegar if you prefer tang.

Make dressing

If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water until you reach desired consistency.

Pour the dressing over the prepared cucumbers, onions, and dill.

Gently toss until all cucumber slices are evenly coated with dressing.

Cover the bowl and refrigerate at least 15 minutes to allow flavors to meld (up to 2 hours). Taste before serving and adjust salt and pepper if needed.

Before serving, give the salad a final gentle toss. If using, sprinkle lemon zest and a pinch of crushed red pepper flakes over the top for brightness and mild heat.

Serve chilled or at cool room temperature as a side order. Leftovers keep well covered in the refrigerator for 2–3 days; stir before serving and drain any excess liquid if necessary.

English cucumbers (or Persian cucumbers)

Red onion

Fresh dill, chopped

Plain Greek yogurt

Sour cream

White wine vinegar

Extra-virgin olive oil

Honey or sugar

Kosher salt

Freshly ground black pepper

Garlic clove, minced

Lemon zest

Crushed red pepper flakes

Place 2 cups short-grain brown rice in a fine-mesh sieve or bowl. Rinse under cold running water until the water runs mostly clear to remove surface starch. Transfer rice to a bowl and cover with 4 cups cold water. Soak at room temperature 1 to 4 hours (minimum 1 hour helps reduce cooking time and improve stickiness). Drain and rinse after soaking.

Rinse and Soak

After draining, place the soaked rice in a medium saucepan. Add 2 1/4 cups fresh water, 1/2 teaspoon salt, and 1/2 cup unsweetened coconut milk if using (reduces plainness and contributes slight creaminess). Stir once to combine.

Combine for Cooking

Cover the saucepan with a tight-fitting lid. Bring the pot to a gentle boil over medium-high heat. Once it reaches a boil, immediately reduce heat to the lowest simmer setting so the pot is barely simmering (low and steady heat prevents scorching and helps rice become tender).

Bring to Simmer

Cook, covered, without lifting the lid, for 30 to 40 minutes. Check at 30 minutes: the liquid should be absorbed and rice tender but still slightly chewy. If liquid remains and rice is not tender, keep covered and cook in 3–5 minute increments until done. Total cooking time will depend on rice brand and soak time; plan 30–40 minutes after bringing to simmer.

Cook Covered

When the rice has absorbed the liquid and is tender, remove the pot from the heat but keep it covered. Let the rice steam for 10 minutes to firm up and develop stickiness. Do not lift the lid during this resting period.

Steam Rest

After resting, remove the lid and gently fluff the rice with a rice paddle or fork, using a cutting motion to separate grains without crushing them. Stir in 1 teaspoon neutral oil or butter if desired for sheen. Taste and adjust salt if necessary.

Fluff and Finish

Spoon the sticky brown rice into bowls or onto plates while warm. This side pairs with grilled proteins, curries, or as a base for bowls. Leftovers can be refrigerated in an airtight container for up to 4 days.

short-grain brown rice (or brown sushi rice)

water (for soaking)

water (for cooking)

salt

unsweetened coconut milk (optional, for slightly richer flavor)

neutral oil or butter (optional, to finish)

Measure 2 cups jasmine rice into a fine-mesh strainer. Rinse under cold running water while gently rubbing the grains with your fingers until the water runs almost clear (about 30–60 seconds). This removes excess surface starch for separate, fluffy grains. Drain thoroughly for 1–2 minutes.

Lemonade / Apple Juice

Coke / Diet Coke / Sprite / Dr. Pepper

Hot Tea

Regular Iced Tea

Arnold Palmer

Thai Iced Tea / Thai Ice Coffee

Cucumber Salad

Sticky Rice / Brown Rice

Jasmine Steamed Rice

Vanilla Ice Cream

Sweet Sticky Rice With Mango

Poh Teak

Tom Kha Soup

Tom Yum Soup

Clear Noodle Soup

Green Papaya Salad

Larb

Mini Salad With Peanut Sauce

Thai Salad

Fish Cake

Chicken Satay

Fresh Spring Roll

Crispy Tofu

Pad Thai