THE SIXTH 6TH

Fresh Chinese kale (gai lan) stir-fried with cured bacon. The leafy greens and crunchy stems absorb the savory, salty sauce. A classic Thai vegetable dish often served with rice.

A medley of seasonal vegetables stir-fried in a light soy and oyster sauce base. Crisp, healthy, and savory. Perfect as a side dish or light main.

The famous Thai salad made from shredded green papaya pounded with chilies, lime, fish sauce, and palm sugar. It offers a punchy combination of spicy, sour, sweet, and salty flavors. Crisp and refreshing.

Water spinach (morning glory) flash-fried with garlic, chilies, and soybean paste. The vegetable retains a satisfying crunch and is coated in a salty, savory sauce. A staple Thai side dish.

Prawns stir-fried in a rich, yellow curry sauce with egg, celery, and onions. The sauce is creamy, slightly sweet, and aromatic with curry spices. Served as a main dish to share.

A single-plate version of the yellow curry prawn stir-fry, served directly over steamed rice. Creamy, savory, and aromatic with a hint of sweetness.

Wide rice noodles stir-fried with chicken, egg, and kale in dark soy sauce. The dish has a savory, slightly sweet flavor with a smoky char from the wok. A popular and comforting noodle dish.

Fried rice flavored with curry powder and pineapple chunks. It features a mix of sweet and savory toppings like raisins, cashews, and pork sausage. A colorful and flavorful rice dish.

A soft, creamy 'jelly' style omelet served over rice, topped with prawns and a black pepper sauce. The egg is cooked to be runny and custard-like. Savory with a peppery kick.

A rich combination of soft creamy omelet, ham, cheese, and shrimp over rice, finished with a savory shrimp paste sauce. Highly savory and indulgent.

Steamed rice topped with a soft, creamy omelet and smothered in Thai green curry with chicken. The curry is sweet, spicy, and aromatic with coconut milk and herbs.

Prawns stir-fried dry style with plenty of garlic, salt, and fresh chilies. Salty, spicy, and highly aromatic. A great appetizer or main dish to eat with rice.

Fish tofu and bacon pieces stir-fried with salt, garlic, and chilies. The dish offers a mix of textures from the chewy tofu and crispy bacon, seasoned with a spicy-salty kick.

Classic Thai fried rice prepared with mixed vegetables and tofu. Simple, savory, and filling. Served with lime and cucumber.

A famous coconut-based curry with green chili paste, vegetables, tofu, and mushrooms. Sweet, spicy, and aromatic with basil and kaffir lime. Served with rice.

A rich, thick red curry with a nutty peanut flavor, cooked with vegetables, tofu, and mushrooms. Less soupy than green curry, with a salty-sweet profile.

The iconic hot and sour Thai soup made with mushrooms and cauliflower. Flavored with lemongrass, galangal, and lime leaves. Spicy, zesty, and refreshing.

Also known as Tom Kha, this is a mild and creamy soup with coconut milk, galangal, mushrooms, and cauliflower. Rich, tangy, and soothing.

Known locally as Pad Kra Pao, this dish features tofu and mushrooms stir-fried with holy basil, garlic, and fresh chilies. Spicy, aromatic, and savory. Served with rice.

A stir-fry featuring tofu, vegetables, pineapple, and crunchy cashew nuts. A mix of savory and sweet flavors with varied textures.

Rice noodles stir-fried in a tamarind-based sauce with tofu, egg, bean sprouts, and peanuts. Sweet, sour, and savory. The quintessential Thai noodle dish.

Pasta tossed in a tomato-based sauce with tofu and mushrooms. A vegetarian fusion dish offering a comforting Western-style flavor.

Pasta served with a fragrant basil pesto sauce, accompanied by tofu and mushrooms. Nutty, herbaceous, and savory.

A spicy and sour salad made from shredded green papaya, lime, chilies, peanuts, and palm sugar. This vegetarian version typically omits dried shrimp. Crisp and refreshing.

Steamed fragrant Thai jasmine rice. Soft and fluffy, typically eaten with curries and stir-fries.