Home cooking,Bangkok style
It starts with the mortar
Lemongrass, galangal, shallot, garlic and a fistful of green chilies. We pound them until the kitchen smells like a market in Bangkok.
No jar, no blender. A paste made this way carries a heat that rolls in slowly and stays for the whole meal.
Three plates our regulars order every week
Ask for them mild, medium or the way we eat them at home.
Panang curry
320 THBRich red curry with coconut cream, kaffir lime and tender chicken. Served with jasmine rice.
See the curries →
Hor mok pla
220 THBFish curry custard steamed in banana leaf until it trembles. Fragrant, gentle, and gone in minutes.
See the starters →
Mango sticky rice
160 THBWarm coconut rice, ripe golden mango, a pinch of salt in the cream. The only dessert we make.
See the sweets →
Thirty seconds over a roaring flame
Pad krapow, crispy morning glory, drunken noodles. The wok goes on at full heat and your dinner is out before the rice cools.
That sear, called wok hei, is the smoky edge you cannot fake at home.
Dinner, the way we serve it
Dishes in the middle, rice for everyone, and the lamps kept low.
What guests tell us
“The green curry tastes like the one my aunt made in Chiang Mai. I nearly cried over the rice.”
“Warm room, quick service, and a hor mok that I have thought about for a month. We book every birthday here.”
“They asked how spicy, then actually listened. Best pad krapow outside of Thailand.”
Save a seat at our table
Open Tuesday to Sunday, from five in the evening. Walk-ins welcome, tables for six or more best booked ahead.