Doi Moi

Stir-fried, wild mushroom, zucchini, and Thai basil.

Turmeric, shallots, green chili, and ginger. Vegetarian.

Coconut marinated thighs grilled on skewers with Javanese peanut sauce.

Chinese long beans, chili, lime, peanuts, heirloom tomato, and peanuts.

Coconut curry, pickled mustard greens, egg noodles, and chili oil.

Chinese sausage, baby shrimp, hon shimeji mushrooms, and egg.

Served with chilies and garlic.

Marinated hanger steak and shark sriracha dipping sauce.

Chinese long beans, chili, lime, peanuts, heirloom tomato, and peanuts.

Kaffir lime, garlic, and spicy chili.

Coconut marinated thighs grilled on skewers with Javanese peanut sauce.

Ground pork and scallions, lightly fried in lemongrass cage. Jaew dipping sauce.

Turmeric, shallots, green chili, and ginger. Vegetarian.

Marinated hanger steak and shark sriracha dipping sauce.

Stir-fried, wild mushroom, zucchini, and Thai basil.

Five spice shallot and annatto seed marinade.

Fish caramel, topped with sesame, red finger chili, and scallion.

Coconut curry, pickled mustard greens, egg noodles, and chili oil.

Chef's triple root coconut sauce, asparagus, and cilantro.

Chinese sausage, baby shrimp, hon shimeji mushrooms, and egg.

Turmeric and lemon grass marinade and chili garlic sauce.

Served with chilies and garlic.

Champagne mango, blue butterfly pea flower sweet rice, coconut cream, and Jacobsen salt. Vegan, vegetarian, gluten-free.

Layered Indonesian spice cake and vanilla bean powdered sugar.

Whatever you called your childhood favorite. Pandan chiffon cake, coconut kaya frosting, white chocolate shell, toasted coconut, and Jacobsen sea salt.

Thai tea creme and vanilla bean brulee.