Khun Chern Invite White

Fresh spring rolls wrapped in soft rice paper. Filled with tofu and vegetables. Served with a sweet and sour dipping sauce. Light and refreshing.

A spicy and sour Thai salad made with juicy pomelo segments. Mixed with roasted coconut, peanuts, and herbs. Served with betel leaves for wrapping.

Traditional Thai appetizer wraps. Wild betel leaves filled with aromatic herbs like lemongrass, mint, and toasted coconut. A burst of herbal and nutty flavors.

Steamed rice noodle rolls (Kuay Teow Lord). Filled with savory tofu, mushrooms, and bean sprouts. Topped with a sweet dark soy sauce and crispy garlic.

A healthy mixed salad featuring grilled vegetables and grains. Dressed with a tangy apple cider vinaigrette.

Iconic Northern Thai curry noodle soup. Rich and creamy coconut curry broth with egg noodles, topped with crispy noodles for texture. Served with pickled greens, shallots, and lime.

Rice seasoned with savory bean paste (vegetarian alternative to shrimp paste). Served with an array of sides including shredded egg, green mango, chilies, and sweet mushrooms to mix in.

Aromatic fried rice with pineapple chunks. Enhanced with the sweetness of raisins and crunch of cashew nuts.

Classic Thai fried rice. Stir-fried with egg and a mix of colorful vegetables. Simple and comforting.

Fried rice featuring fermented mushroom sausage (Naem). Offers a unique sour and savory flavor profile.

Spicy fried rice with sun-dried pounded mushrooms. Seasoned with red chili paste for a robust kick.

Thai basil fried rice, a spicy and aromatic staple. Stir-fried with holy basil, chilies, and your choice of main ingredient.

Fried rice infused with green curry paste. Aromatic, slightly spicy, and herbaceous.

Vegetarian take on the classic oyster omelet. Crispy egg batter with mushrooms and seaweed, served over stir-fried bean sprouts with chili sauce.

Stir-fried radish cake cubes. Crispy on the outside, soft on the inside. Cooked with eggs and bean sprouts.

A variation of Pad Thai using fresh sunflower sprouts instead of noodles. Stir-fried with signature tamarind sauce, peanuts, and egg.

Wide rice noodles stir-fried in dark soy sauce. Savory, slightly sweet, and smoky flavor.

Dry-roasted wide rice noodles with mushrooms. Stir-fried until aromatic and slightly crisp.

Wide rice noodles served in a thick, savory gravy. Topped with Chinese kale and vegetables.

Thailand's famous stir-fried rice noodles. Flavored with sweet and sour tamarind sauce, served with crushed peanuts and bean sprouts.

A spicy and sour orange curry soup. Packed with vegetables and topped with pieces of Cha-om (climbing wattle) omelet.

Rich and creamy coconut milk soup with galangal. A balance of sour, salty, and sweet flavors with aromatic herbs.

World-famous spicy and sour clear soup. Fragrant with lemongrass, kaffir lime leaves, and galangal.

A mild and comforting clear soup. Features soft tofu, mushrooms, and mixed vegetables.