Khâluna

Fresh translucent rice paper rolls filled with succulent shrimp, crisp jicama, purple shiso, mint, cilantro, and rice noodles.

Savory golden-brown pastries stuffed with seasoned ground chicken, potatoes, fragrant Thai chili, cilantro, and aromatic Madras spices.

Delicate chewy tapioca pearls filled with savory shiitake and crimini mushrooms, garnished with crushed peanuts, pistachios, and pickled radish.

Tender strips of dried ginger sesame beef served alongside a vibrant, house-made roasted tomato jeow dipping sauce.

Crispy fried head-on shrimp skewers coated in a glossy chili lemongrass sauce and topped with golden crispy garlic and cilantro.

Lightly cured sashimi-grade red snapper served in a chilled coconut lime broth with finger limes, fresh turmeric, Thai chili, and cilantro.

Charred white and green asparagus tossed in a calamansi and Thai basil dressing, topped with pickled ramps, shaved cremini mushrooms, fresh herbs, and pickled chili.

Savory minced king trumpet and beech mushroom laab seasoned with fragrant toasted rice powder, fresh mint, and makrut lime leaf.

Vibrant blue anchan flower rice tossed with crunchy puffed rice, shrimp flakes, peanuts, carrots, red bell peppers, grapefruit supreme, green mango, purple cabbage, and yard bean.

Tender half-pressed chicken simmered in a rich, smoky red curry broth with bell peppers and onions.

Crisp baby gem lettuce tossed in a miso-lemon vinaigrette, topped with a soft-boiled egg, dill, cucumber, kumquat, bonito flakes, pepitas, and quail egg.

Tender roasted octopus resting on a velvety potato puree and green curry pool, accented with Chinese sausage, roasted zucchini, and peas.

Pristine rounds of lightly cured sea scallops glistening with bergamot oil in a refreshing coconut lime broth with fresh citrus and Thai chili.

Traditional smoky roasted tomato dipping sauce garnished with fresh cilantro.

Rich and savory roasted mushroom jeow paste infused with traditional spices.

Vibrant, fiery green chili jeow sauce made with roasted green chilies.

Flavorful roasted mushroom jeow dip with aromatic herbs and savory undertones.

A curated flight of three traditional Lao dipping sauces: mak len, heed, and mak pet.

Lao sausage-stuffed quail served alongside smoked eggplant wild rice congee, roasted oyster mushrooms, dill, and puffed rice.

Decadent coconut egg custard topped with scallop, crab, curry crab butter, fried soft-shell crab, shrimp, trout roe, and coconut chili broth.

Rich Malaysian curry broth filled with rice noodles, shrimp, tofu, peanuts, pickled mustard greens, carrot, daikon, and a soft-boiled egg.

Al dente bucatini pasta tossed in a bold tom yum ragout with shrimp, squid, scallops, tobiko, and fresh Thai basil.

Sliced chilled aged duck breast served with mint, cucumber, a spicy lemongrass salad, and toasted rice powder.

Fragrant wok-fried jasmine rice tossed with crispy puffed rice, garlic, egg, and fresh seasonings.

Perfectly seared sea scallops in a green curry pea broth with Chinese sausage, braised potato, and roasted zucchini.

Tender braised brisket, sweet potato, and roasted red onion in an aromatic Massaman curry broth, topped with toasted hazelnuts.

Vibrant yellow curry featuring butternut squash in a creamy coconut cream broth, garnished with crunchy Okinawan sweet potato chips.

Medium-rare New York strip steak tossed in a zesty lemongrass dressing with an aromatic herb salad and toasted rice powder.

An assortment of fried kabocha squash, sweet potato, and butternut squash coated in jeow bong mole, garnished with micro cilantro, pepitas, puffed rice, and fried shallot.

Wok-tossed noodles with succulent shrimp, crushed pineapple, green mango, shrimp flakes, coconut milk, Thai chili, and cilantro.

Delicate preparation of sweet, tender fresh crab meat seasoned with aromatic herbs and spices.