Narkara

Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste

Slow-braised pork belly in a rich Northern Thai curry of chili, ginger, galangal, lemongrass, turmeric, and warm spices. Topped with cashews and crispy ginger

Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili

Lobster glazed in tamarind sauce with fried boiled egg, fried shallots, and chili. Served with crispy fried betel leaf and culantro

Rolled crispy pork belly glazed in a rich five-spice sauce with notes of garlic, cilantro root, and white pepper. Finished with pickled Chioggia beetroot, scallions, and chili

Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili

Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies

Braised bone-in beef short rib with Northern-style dry curry

Iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip

Egg noodles in a rich Northern Thai khao soi coconut curry with slow-braised beef short rib, finished with crispy noodles, pickled mustard greens, shallots, lime, and chili oil

Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables

Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish

Inspired by the renowned grilled chicken of Kao Suan Kwang in Northeastern Thailand. Roasted half chicken served with sweet chili sauce and jaew pla ra, a bold fermented fish chili dip

Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk

With grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce

Grilled yellowtail collar served with a tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots

A Northeast Thai-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Topped with crispy pork skin

Salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce

Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing

Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crispy sago

A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite

Minced chicken and sticky rice stuffed in boneless chicken wings, finished with makwaen pepper and Thai herbs. Served with sweet chili sauce

Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by khao jee pu, grilled sticky rice filled with jumbo lump crab

Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg

Betel leaf wraps with yellowtail, toasted coconut, cashews, and rice crackers

Chicken & shrimp balls served with Chinese plum jelly and cucumber relish

Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime