The menu emphasizes dishes grounded in classic Thai flavor profiles: Tom Yum seafood hot pot built on lemongrass, galangal kaffir lime; Pad See Ew with fresh rice noodles, egg Chinese broccoli; Laab Calamari finished with Thai spices, red onion, coriander lime. These are the bones of central Thai cooking, executed with attention to texture, crispy wontons and wings, tender grilled Satay, fresh spring rolls made in-house. The Tom Yum seafood hot pot is the kitchen's strongest call, a full-flavored broth carrying fish, calamari, mussels shrimp, the kind of dish that justifies a dedicated trip for anyone seeking a proper Thai hot pot experience outside the city's established Thai neighborhoods.

Menu features starters, salads, soups, noodles, curries.