Hawker Alley

• Share Plates
• Brussel Sprouts In Bean Sauce (phat Pak Talat Fai Dang) $16.00
• Wok-tossed with fermented yellow bean, garlic and Thai chilies. A common, simple preparation of vegetables found at street vendors and in shop houses throughout Thailand and Laos.

• Chicken & Rice (khao Mun Gai) $16.00
• Hainanese style chicken and rice made the hawker fare way. Poached chicken thigh served with a ginger and fermented bean sauce, with cucumbers and cilantro over rice. A hugely popular one dish meal found at most street vendors and shop houses, every vendor, and household has their own original recipe, ours is no different in spirit and celebrates a classic.

• Fried Chicken (gai Tod) $17.00
• Isaan-style: boneless chicken thighs marinated, fried in a rice flour batter and served with nam prik pao charred chili jam.

• Braised Pork Belly (dtom Kiem) $20.00
• Tender pork belly, tofu and a hard-boiled egg. We braise the belly in a rich broth that's made by first making a caramel, then adding garlic, ginger, "seasoning sauce, " fish sauce and star anise. Topped with house-fermented mustard greens, Chinese celery and cilantro. We recommend pouring the side of sriracha over every single bite.

• Red Curry Rice Vermicelli Noodles (khao Poon Nahm Prik) $15.00
• Laotian noodle dish of rice vermicelli noodles in a spicy coconut milk curry broth with bamboo shoots. Spiced with our home-made red curry paste and enriched with chicken broth, finished with bean sprouts, shaved cabbage and herbs.

• Tamarind Egg Drop Curry Noodles With Peanuts (mee Kati) $15.00
• Vegetarian. Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste, and tamarind, garnished with bean sprouts, green onions, cilantro, and fried shallots.

• Home-made Penang Curry (gaeng Penang) $15.00
• A rich, home-made red coconut milk curry spiced with nutmeg and mace, with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, and basil. Your choice of fried tofu, chicken or shrimp.

• Spicy Aromatic Salads (laab) $17.00
• Minced and tossed with shallots, mint, cilantro, green onions, rice powder, dried Thai chilies and seasoned with fish sauce and lime. Served with lettuce and cucumber. Laab grilled trumpet mushroom and lemongrass.

• Blistered Green Beans $16.00
• My mother’s original recipe: tender beans tossed in home-made prik khing curry paste with smoked bacon. Can be made without bacon.

• Starters
• Crispy Rice Ball Salad (nam Khao Tod) $16.00
• A lao classic: jasmine rice is seasoned with coconut meat and red curry paste; the rice is then formed into balls, fried, broken apart, and tossed with fermented pork, peanuts, cilantro, dried Thai chilies, fish sauce and lime juice. Served with a bouquet of herbs and lettuce. Vegan option available.

• Thai Papaya Salad (som Tum Thai) $15.00
• Mildly spiced. A quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, tomatoes, fish sauce, chilies and lime, topped with crushed peanuts.

• Grilled
• Isaan Bbq Chicken (gai Yang) $22.00
• An isaan staple. BBQ chicken is found everywhere in isaan: cooking along roadsides, in shophouses. Even on bikes! Our half chicken is brined for 24 hours (the meat can look a little pink) and then rubbed with spices, lemongrass and turmeric. This dish is served with two sauces: nam jim waan, a sweet chili garlic sauce, and jaew makham, a tart tamarind dip. Quantities are limited.

• Satay Beef Shortribs (satay Neur) $23.00
• Satay are typically on skewers, but this original recipe by my mother allows the bones to be the natural skewers. Natural Angus beef ribs are marinated in coconut milk and turmeric, lemongrass, and garlic, then grilled, and served with a tangy cucumber relish and home-made mildly spiced peanut sauce.

• Babyback Ribs $22.00
• Kra-toog moo ping - schmitz ranch natural baby back ribs marinated in whisky, white pepper, coriander root and garlic, brushed with honey while grilling. Served with jaew mak len, a charred tomato chili dip. The ribs with have some chew and will not be falling off the bone tender like American BBQ ribs. (gluten-free) (contains shell fish).

• Isaan Herbed Pork Sausage (sai Oua) $21.00
• Made in-house, this aromatic Northern-style spicy pork sausage is made with braised pig’s skin, garlic, shallots, fresh yellow turmeric, makrut lime leaves and sun-dried Thai chilies. The sausage is grilled and served with pork rinds, cucumber slices, and nam prik noom, a roasted green chili relish.

• Sides & Beverages
• Rice & Sides $6.00
• Selection of sides including Jasmine Rice, Chicken Fat Rice, Cucumber Relish, Fermented Mustard Greens, Peanut Sauce, and Vermicelli Noodles.

• Soda $4.00
• Soda options include Thai iced tea, ginger beer, palm juice, Coca-Cola and Sprite with cane sugar, and Thai iced coffee.