The menu
Station by station, flame to finish
Five stations, one rule: season it like you mean it. Here are the signatures. Ask the team about allergies and spice when you order.
Wok. Charcoal grill. Mortar. Noodles + curry. Something sweet
From the wok
Big flame, fast hands
Everything here goes into a seriously hot wok and comes out smoky, glossy and loud with garlic and chilli.
Pad kra pao
Holy basil stir-fry with chilli and garlic over rice, crispy fried egg on top.
Pad see ew
Wide rice noodles, dark soy and Chinese broccoli, charred at the edges.
Pad kee mao
Drunken noodles: wide noodles, holy basil, chilli and a lot of wok smoke.
Khao pad
Wok-fried rice with egg and spring onion, lime and cucumber on the side.
Off the charcoal
Smoke, char and sticky glaze
The charcoal grill does the slow work: skewers, chicken and pork, grilled until they’re sticky and blistered.
Moo ping
Grilled pork skewers with garlic and coriander root. Best with sticky rice.
Gai yang
Charcoal chicken with a sour, smoky tamarind dipping sauce.
Sai oua
Northern Thai herb sausage with lemongrass, makrut lime and chilli.
Kor moo yang
Grilled pork neck, sliced and served with jaew, the toasted chilli dip.
From the mortar
Sour, hot, crunchy, bright
Salads pounded and tossed to order. Fresh herbs, lime, fish sauce and chilli, in that order of importance.
Som tam
Green papaya pounded with lime, chilli, tomato, snake beans and peanuts.
Larb
Minced meat salad with toasted rice, mint, shallot and dried chilli.
Nam tok
Grilled beef salad, sliced thin and dressed sharp and hot.
Yum woon sen
Glass noodle salad with lime, chilli and herbs.
Noodles + curry
A taste of Chiang Mai
Our chef is from Chiang Mai, so the northern bowls get pride of place. Rich, fragrant and built for slurping.
Khao soi
Northern coconut curry noodles under a crown of crispy noodles, with pickled greens, shallot and lime.
Gaeng hung lay
Northern pork curry with ginger and tamarind, slow and deep.
Green curry
Coconut, Thai basil and green chilli, with rice.
Boat noodles
Dark, spiced noodle soup in a small bowl. Order two.
Something sweet
Cool it down
After all that chilli, something sweet and soft to finish the night.
Mango sticky rice
Ripe mango, sticky rice, coconut cream and toasted mung beans.
Roti
Crisp, buttery roti with condensed milk.
Coconut ice cream
Cold and creamy, made for after the chilli.
Coming with six or more?
Book a table and let the kitchen send out a banquet. Everyone shares, nobody argues over the last skewer. Well, almost nobody.