Takoi

Savory and crunchy fried peanuts tossed with aromatic chilies, crispy fried shallots, fresh lime leaf, and a touch of savory seasoning.

Crispy pan-fried garlic chive cakes featuring a golden crust, served alongside rich black soy sauce and fermented chili.

Luxurious Calvisius Prestige sturgeon caviar served with warm, toasted, and buttered King's Hawaiian rolls.

Lightly battered and crispy fried shrimp and pepper leaf fritters, served with a tangy tamarind nam jim dipping sauce.

Traditional green papaya pounded with garlic, fiery Thai chilies, long beans, tomatoes, peanuts, palm sugar, fish sauce, tamarind, and lime.

Tangy shredded green mango tossed with crisp asparagus, radish, tamarind, palm sugar, sesame seeds, fried shallots, and fresh herbs.

Grilled sour pork tossed with crispy curried rice, peanuts, Thai chilies, ginger, lime, garlic, shallot, cilantro, sawtooth, green onion, and fish sauce.

Lightly poached sea scallops with tender young coconut, rich coconut milk, lime, Thai chili, shallot, lime leaf, mint, and cilantro.

Smoked rainbow trout tossed with roasted chilies, galangal, Vietnamese coriander, lemongrass, shallot, toasted rice powder, fish sauce, and lime. Served with crisp cucumber and bibb lettuce.

Thinly shaved colorful root vegetables dressed in coconut milk, palm sugar, lime, chilies, Thai basil, cilantro, cashews, peanuts, sesame, and fried shallots.

Crispy fried squid and shrimp tossed in a fiery dressing with heavy garlic, Thai chili, cilantro, fish sauce, lime, shallot, and cashews.

Minced prime beef cooked with phrik laap, galangal, Vietnamese coriander, cilantro, sawtooth, green onion, chicharones, fried shallots, and garlic. Served with cucumber and bibb lettuce.

House-smoked rainbow trout combined with smashed cucumbers, sungold tomatoes, Thai chili, shallot, mint, cilantro, and fresh lime.

Crispy fried celery root and long beans coated in a vibrant, spiced dry red curry paste with shredded lime leaves and vegan oyster sauce.

Tender stir-fried squid with onion, Fresno pepper, savory egg yolk jam, nam phrik pao, and oyster sauce.

Charred wide rice noodles wok-fried with tender chicken, runny egg, green onion, pickled chilies, and house-made sriracha.

Wheat noodles swimming in a spicy chili broth, bok choy, crispy split pea, peanuts, sesame, green onion, and pickled mustard greens.

Springy ramen noodles served in a hot and sour coconut milk broth with mushrooms, fried tofu, cabbage, Thai chili, lemongrass, and aromatic herbs.

Fresh littleneck clams steamed in a bold jungle curry with beef naem, pickled mustard greens, and herbs. Served with grilled farm bread.

Baby napa cabbage stir-fried with savory smoked pork belly, garlic, Thai chili, and rich yellow bean sauce.

Crispy soft-shell crab tossed with crisp long beans, aromatic lime leaves, phrik king red curry paste, and savory oyster sauce.

Pan-fried wide rice noodles with chicken, egg, dark soy sauce, white pepper, and vinegar-soaked chilies.

Farmer's stir-fry featuring local eggplant, napa cabbage, fennel, and beef sai ua tossed with chili and oyster sauce.

Heirloom cucumbers stir-fried with aromatic garlic, chilies, makhwan, long pepper, dill, and crunchy cashews.

Rice noodles stir-fried with a bounty of scallops, shrimp, squid, Thai chilies, onion, gai lan, cherry tomato, holy basil, and oyster sauce.

Fried and stuffed flaky roti with curried beef and lamb, onion, egg, and green onion. Served with cucumber relish and tamarind nam jim.

Grilled carrots paired with pomelo segments, kumquats, chili jam, lemongrass, galangal, fresh herbs, peanuts, and toasted coconut.

Smoky grilled cauliflower and broccoli simmered in an aromatic coconut milk curry with curry leaves, pistachios, fried shallots, and Thai basil.

Heritage pork collar marinated in palm sugar and black soy, grilled over charcoal. Served with spicy tamarind nam jim jaew.

Smoked pork ribs lightly fried and glazed in a rich fish sauce caramel, topped with a vibrant green mango and pickled fennel salad.

Grilled cumin-spiced lamb skewers served with nam phrik kha, Chinese celery, and a fresh herb salad.

Deboned half chicken marinated in classic Thai style, expertly roasted and served with sweet chili garlic and tamarind chili dipping sauces.

Tempura-battered whole fried sea bream smothered in a sweet, sour, and spicy three-flavor tamarind chili sauce.

Grilled carrots served with pomelo, kumquats, chili jam, lemongrass, galangal, fresh herbs, peanuts, and toasted coconut.

Smoky grilled mixed mushrooms tossed with roasted chilies, lemongrass, shallot, lime, and traditional Isaan herbs.

Crispy fried Brussels sprouts tossed in a sweet tamarind and chili glaze with palm sugar, lime leaf, cashew cream, and puffed rice.

Aromatic coconut curry featuring grilled cauliflower, fried fingerling potatoes, golden raisins, peanuts, and wild pepper leaf.

Whole deboned half chicken rubbed in aromatic makhwan pepper and fried whole. Served with a vibrant green nam phrik num dip.

Southern-style green curry featuring tender NY strip steak, apple eggplant, green papaya, and fragrant lime leaf.

Whole fish rubbed with turmeric and black pepper, grilled over charcoal, and served with a zesty nam jim seafood sauce.

Fried patty pan squash tossed with shallots, lemongrass, Isaan herbs, toasted rice powder, roasted chili, and lime juice.

Grilled carrots served with creamy peanut sauce, chili jam, crushed peanuts, ajaat relish, and fresh cilantro.

Grilled hispi cabbage smothered in a savory dry red curry sauce, rich coconut cream, lime leaf, and crunchy cashews.

Crispy fried deboned half chicken glazed with nam phrik pao, topped with green mango, peanuts, dried shrimp, shallots, and herbs.

Whole sea bream marinated in turmeric, garlic, and black pepper, then charcoal-grilled and served with nam jim seafood sauce.

Traditional sticky rice served warm in a woven bamboo basket.

Light, fluffy, and aromatic steamed jasmine rice.

Freshly pan-fried, golden-brown flaky roti flatbread with multiple buttery layers.

Six-course vegetarian shared menu featuring fan favorites, exclusive new dishes, and the option to add signature à la carte items. Full table participation required.