Street to Kitchen

Service with jasmine rice and Thai style fried egg.

Vegetarian. Rice noodles with from scratchpad Thai sauce mixed with eggs, tofu, and bean sprouts. Dried chilies and peanuts on the side.

Four golden fried vegetable spring rolls with a side of sweet chili sauce.

Old school Thai styled garlic chive pancakes made with sticky rice flour and fried golden brown, served with a sweet soy-based dipping sauce.

Rice noodles with from scratchpad Thai sauce mixed with eggs, gulf shrimp, and bean sprouts. Dried chilies and peanuts on the side.

Crispy fried chicken covered with crispy shallots served with fragrant yellow rice.

Old school Thai styled garlic chive pancakes made with sticky rice flour and fried golden brown, served with a sweet soy-based dipping sauce.

Four golden fried vegetable spring rolls with a side of sweet chili sauce.

Tom yum soup with shrimp, mix mushroom, lemongrass and fresh lime juice.

Rice noodles with from scratchpad Thai sauce mixed with eggs, gulf shrimp, and bean sprouts. Dried chilies and peanuts on the side.

Vegetarian. Rice noodles with from scratchpad Thai sauce mixed with eggs, tofu, and bean sprouts. Dried chilies and peanuts on the side.

Vegan. Rice noodles with from scratchpad Thai sauce mixed with tofu and bean sprouts. Dried chilies and peanuts on the side.

A sweet potato and tofu medium spiced Thai curry made by individually toasting aromatic spices and muddling into a tangy paste that is blended with creamy coconut milk. Served with a side of jasmine rice.

A savory curry made by blending individually toasted aromatic spices and coconut milk. Served with jasmine rice.

A chef benchawan original. Braised beef brisket in handmade green curry and coconut milk. Served with crispy roti bread and a spring roll.

Service with jasmine rice and Thai style fried egg.

A home-style Thai classic! Stir-fried garlic, green onions, and chicken with fresh sliced ginger. Served with jasmine rice.

Spicy hand-muddled red curry with fresh gulf ingredients served with a side of jasmine rice.

A farm-fresh crispy egg omelet stuffed with ground Wagyu beef, green onions, and cilantro, served over jasmine rice with lime chili fish sauce on the side.

A farm-fresh crispy egg omelet stuffed with seasonal greens, cilantro, and green onions served over jasmine rice with lime chili fish sauce on the side.

Classic mango with sticky rice with sweet coconut cream.

Garlic chive pancakes-four pieces, massaman curry, jasmine rice, pad Thai, mango sticky rice and two Thai tea.

Spring rolls-four pieces, garlic chive pancakes-four pieces, double Thai omelette, double pad Thai, jasmine rice, two mango sticky rice and four Thai tea.

Sautéed baby bok choy and shiitake mushrooms with crispy kale in a garlic soybean sauce.

Tom yum soup with mix mushroom, lemongrass and fresh lime juice.

Drunken noodles stir-fried rice noodles, a dish very similar to phat si-io, but with a slightly different flavor spicier. In Thai khi Mao means drunkard.

Made with stir-fried flat rice noodles, garlic, chicken, egg, and fresh green finish with green onion.

Served with shrimp jasmine rice, egg, tomato, onion, and kale.

Curry without coconut milk served with mixed summer vegetables.

Green curry with coconut milk served with eggplant, summer squash, and sweet Thai basil.

Stir-fried green beans with garlic and soy sauce.