Songkran Thai Kitchen

Sweet, creamy, and traditional Thai-style iced tea brewed with aromatic spices and sweetened condensed milk.

Rich and bold traditional Thai iced coffee blended with sweetened condensed milk for a sweet, caffeinated treat.

Refreshing and hydrating young coconut water served straight from the fresh coconut.

Freshly squeezed lemonade infused with sweet, ripe strawberries for a vibrant and tart refreshment.

Tender fried tofu cubes smothered in a rich, creamy yellow coconut curry sauce, garnished with crispy fried shallots and fresh cucumber relish.

Flaky golden pastry shells stuffed with savory, spiced curried potatoes and aromatic herbs.

Crispy fried tofu bites generously drizzled with glossy sweet chili sauce and sprinkled with crushed peanuts and chopped green onions.

Nuea Sawon, savory and deeply browned marinated oven-dried beef strips served alongside a perfectly fried sunny-side-up egg and a side of spicy Sriracha sauce.

Delicate raw white fish pieces cured in fresh lime juice and creamy coconut milk, garnished with thinly sliced red onions and fresh cilantro.

Pu Krob, whole deep-fried soft-shell crab glazed in a fiery red angry chili sauce and garnished with fresh microgreens.

Tow Hou Tod, crispy golden tofu chunks submerged in a fragrant green curry sauce, topped with crunchy fried shallots and fresh Thai basil leaves.

Crispy, golden-battered prawns served with a smoky, vibrant red chili dipping sauce on the side.

Kari Puff, golden flaky pastry shells filled with spiced curried potatoes, dusted with mild curry powder.

Steamed pork dumplings arranged neatly in a bamboo steamer basket, served with a spicy, savory Thai dipping sauce.

A light and savory vegetable broth filled with tender carrots, broccoli, and mushrooms, garnished with fresh cilantro.

Rich and creamy coconut broth infused with lemongrass, galangal, kaffir lime leaves, and tender mushrooms.

Som Tum, a colorful mix of shredded green papaya, succulent shrimp, tomatoes, and crushed peanuts tossed in a spicy Thai dressing.

Yum Neua, sliced medium-rare grilled steak tossed with spicy, tangy mixed greens, red onions, cucumbers, and fresh herbs in a chili-lime dressing.

Salad Ped, crispy duck breast slices layered over fresh greens and tossed with roasted cashews, mint, shallots, and a roasted chili dressing.

Larb Gai, crisp butter lettuce leaves filled with minced cold spicy chicken seasoned with toasted rice powder, fresh lime juice, and herbs.

Wide flat rice noodles stir-fried with tender Chinese broccoli and egg in a savory garlic soy sauce.

Fragrant jasmine rice wok-stir-fried with assorted vegetables, egg, and green onions.

Jasmine rice stir-fried with bell peppers, red onion, garlic, and fresh Thai basil leaves.

A vibrant wok stir-fry featuring mixed vegetables tossed with fiery red chilies, garlic, and fresh Thai basil in a savory brown sauce.

Rich yellow coconut curry filled with soft potato chunks, served with a side of refreshing cucumber relish.

Pan-seared turnip cakes stir-fried with eggplant, green beans, and spicy prik khing paste.

Wide flat rice noodles cooked with Chinese broccoli in a savory, dark garlic soy sauce.

Fragrant jasmine rice stir-fried with green scallions, tomatoes, and egg, garnished with cucumber slices.

Aromatic basil fried rice tossed with bell peppers, red onion, and fresh Thai basil, showcasing rich wok flavors.

A bold, spicy stir-fry featuring fresh Thai basil, red chilies, garlic, and galanga, served hot with jasmine rice.

Creamy yellow curry featuring tender potato chunks and sweet-sour cucumber relish.

Wok-tossed fresh bean curd cubes with garlic, green chives, and a colorful medley of bell peppers.

Wok-tossed eggplants, green beans, and Chinese broccoli in a savory garlic sauce.

Fresh green beans stir-fried over high heat with garlic, chopped chilies, and black salted beans.

Charred Brussels sprouts tossed in a sticky, sweet garlic chili glaze.

Bright green broccoli florets stir-fried with garlic and a light chili glaze, maintaining crisp texture.

A neat dome of fluffy, fragrant premium steamed white jasmine rice.

A single wok-fried egg featuring a crispy, golden-brown lacy edge and a rich, runny yolk.

Kaeng Phed, a rich red curry simmered with cherry tomatoes, tender Chinese eggplant, and sweet pineapple chunks.

Khew Waan, vibrant green coconut curry featuring Thai eggplant, crunchy bamboo shoots, and fresh basil leaves.

Kaeng Kari, creamy yellow curry with tender potatoes, served alongside a side of sweet-sour cucumber relish.

Deep brown Massaman curry with tender meat, potatoes, peanuts, scallions, and crispy wonton strips on top.

Thick, fragrant Panang curry sauce garnished with finely shredded kaffir lime leaves and red chili strips.

Jasmine rice wok-tossed with galangal, crispy fried basil leaves, and shallots for an aromatic crunch.

Classic golden fried rice cooked with garlic, soy sauce, egg, and green onions, garnished with a cucumber slice.

Luxurious fried rice loaded with chunks of sweet crabmeat, pineapple chunks, and aromatic seasonings.

Kho Soi, rich curry noodles with tender braised chicken and carrots, topped with crispy noodles and pickled greens.

Pad Si-ew, wide flat rice noodles stir-fried with Chinese broccoli in a savory garlic soy glaze.

Pla Tod, whole deep-fried crispy red snapper drizzled with a sweet, spicy, and citric tamarind sauce.

Perfectly grilled salmon fillet glazed with a three-flavor sauce, served alongside wok-seared Brussels sprouts.

Pod Ga Pow, spicy wok stir-fry featuring tender meat tossed with Ga Pow chili paste, galangal, and cilantro roots.

Gai Pad, stir-fried sliced chicken tossed with crunchy cashews, tamarind, and roasted chili jam.

Exquisite seared lamb racks served over slow-cooked potatoes and carrots in a rich peanut-tamarind curry sauce.