Two golden spring rolls with carrot, green beans, cabbage, ginger, vermicelli, soy protein, and garlic. Served with sweet chili dipping sauce. Vegan, gluten-free.

Two fresh rolls with lettuce, mango, basil, cilantro, pickled carrot, and daikon. Finished with mushroom furikake, garlic-tofu dressing, and peanut sauce. Vegan, gluten-free option, can be nut-free.

Crispy chicken wings in tamarind sauce with palm sugar, garlic, and chili. Topped with crispy shallots. Gluten-free option available.

Shredded mango and green apple with red onions, sawtooth coriander, roasted cashews, strawberries, fried shallots, in zesty lime dressing. Vegan, gluten-free, can be nut-free.

Rice noodles stir-fried with dried radish, tofu, red onion, bean sprouts, Chinese chives, dried baby shrimp. Peanuts on the side. Available classic (dried baby shrimp), vegan (no egg), or vegetarian (egg ok). Gluten-free option available.

Tiger prawns sautéed in roasted chili paste on a buttery croissant with poached egg, hollandaise, fresh greens, and balsamic vinaigrette.

Wok-fried beef with onions, mushrooms, and green onions in oyster sauce glaze over jasmine rice with a crispy fried egg.

Sliced chicken breast in creamy Thai yellow curry with tri-color potatoes and sweet onions, topped with crispy lotus root chips. Served with jasmine rice and cucumber relish. Vegan option (tofu) and gluten-free option available.

Rose coconut sticky rice with fresh mango, jasmine-coconut milk sauce, and butterfly pea rice cracker. Vegan, nut-free.

Lychee-lime sorbet with freeze-dried dragon fruit, fresh pomelo, and lychee. Vegan, gluten-free, nut-free.

Pandan layer cake over silky matcha coconut sauce, finished with whipped cream, strawberries, and blueberries. Contains dairy.

Silky coconut milk pudding with seasonal mixed fruit. Nut-free.

Two golden spring rolls with carrot, green beans, cabbage, ginger, vermicelli, soy protein, and garlic. Served with sweet chili dipping sauce. Vegan, gluten-free.

Beef tartare seasoned with roasted rice powder, lemongrass, makrut lime leaves, red onion, mint, herbs, garlic, and egg yolk. Served with jeaw sauce. Mild spicy, gluten-free option available.

Golden crispy shrimp toast with cucumber relish, shallots, and red chili in delicate Thai-style pickle dressing. Savory, crisp, and bright acidity.

Pomelo, romaine lettuce, roasted cashews, toasted coconut, lime, ginger, sweet peppers, red onions, and Asian pear in miso-soy coconut dressing. Vegan, contains nuts.

Glass noodles wok-fried with garlic, egg, onion, wood ear mushrooms, and green onions in savory soy sauce. Choice of chicken or beef.

Tiger shrimp, squid, and mussels wok-fried with Thai holy basil, garlic, and chili over jasmine rice with a crispy-edged fried egg. Vegan option available (tofu and mushroom). Mild spicy.

Duck confit simmered in aromatic red curry with Thai eggplant, pea eggplant, tomatoes, lychee, pineapple, Thai basil, and makrut lime leaves. Served with jasmine rice. Mild spicy.

Crispy seabass fillet glazed with balanced tamarind chili sauce, finished with shallots and fresh herbs. Served with jasmine rice. Gluten-free option available.

Rose coconut sticky rice with fresh mango, jasmine-coconut milk sauce, and butterfly pea rice cracker. Vegan, nut-free.

Lychee-lime sorbet with freeze-dried dragon fruit, fresh pomelo, and lychee. Vegan, gluten-free, nut-free.

Thai tea sponge cake layered with milk-whipped cream, brown butter cornflake crumble, and toasted hazelnuts. Contains hazelnuts, dairy. Nut-free option available.

Vanilla ice cream in a golden cornflake and breadcrumb crust, lightly fried. Served with whipped cream and warm chocolate sauce. Contains dairy.