Menu & prices

Blue crab wok-fried with curry powder, egg and sweet pepper, cooked fresh in our open kitchen

Charcoal-grilled sai oua sausage, nam prik noom, pork crackling and blanched farm vegetables · for 2–3

Whole snakehead stuffed with lemongrass, grilled over charcoal, with fresh greens from our Mae Taeng farm, rice noodles and spicy dip

Pork belly slow-cooked with ginger, pickled garlic and tamarind, the house's northern recipe

Large river prawns grilled over charcoal with seafood dipping sauce

Whole sea bass steamed with lime, chilli and garlic

Mussels baked with lemongrass, basil and galangal

Glass noodles, minced pork, shallots and sawtooth herb in a sharp lime dressing

Northern tomato and pork chilli dip with blanched vegetables from our Mae Taeng farm and pork crackling

Egg noodles in coconut curry with braised chicken leg, shallots, pickled mustard greens and lime

Chicken in coconut milk with galangal, lemongrass and kaffir lime leaf

Seasonal vegetables from our Mae Taeng farm, flash-fried with garlic

From our family farm, choice of 5 blends

Brewed daily, lightly sweet