Fried Rice

Chicken Satay

Crying Tiger Ribeye

Hat Yai (extra crispy, topped w. fried shallots), Gaeng Pet (red curry), Sichuan (numbing spice)

Famous Wings

Cabbage Salad

Thai Chili Michelada

Red Curry Bloody Mary

fino sherry, pineapple, passion fruit, lime, bubbles

Bangkok After Dark

tequila reposado, mezcal, chili, mango, lime, coconut foam

Crispy Gai Mangolorian

rum, coconut milk, ginger, makrut lime leaf, pineapple, galangal, lime, tom kha tincture

Same Same But Different

coconut gin, guava, lemongrass-y lime cordial, lime

Bermuda Love Triangle

a snack sized daiquiri with pineapple and lime leaf

Pineapple DTO

vodka, fino sherry, melon, elderflower, lime

Disco's Not Dead

Jasmine Rice

Satay Sandwich

Sticky Rice

Coconut Ice Cream

Fruity Pebbles cookie, lemongrass ice cream

Ice Cream Sandwich

Sichuan Wings

Bangkok Hot Sandwich

red curry wings with makrut lime leaf pimento cheese, fish sauce, banana peppers

Hot Honey Sandwich

Gaeng Pèt Wings

extra crispy wings with fried shallots banana peppers, cilantro

Hat Yai Wings

tom yum spice, NJS ranch, lettuce, pickles

Crispy Deluxe Sandwich

Rinse 2 cups long-grain rice under cold water until water runs mostly clear. Drain. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, covered. Once boiling, reduce heat to low and simmer, covered, 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Spread rice on a rimmed baking sheet to cool and dry slightly (preferably refrigerate for at least 30 minutes or overnight for best texture).

Cook rice

Heat a large heavy skillet or wok over medium-high heat. Add 1 tbs neutral oil and the butter. When butter foams, add the finely diced onion and sauté 2–3 minutes until translucent.

Add the minced garlic and continue to cook, stirring constantly, 1–1.5 minutes until garlic is fragrant and just starting to color. Remove onion–garlic mixture to a small bowl and set aside (this keeps garlic from burning later).

Return the pan to high heat and add remaining 2 tbs oil, swirling to coat. Add the beaten eggs, let sit 20–30 seconds to set, then scramble quickly until just cooked. Push eggs to one side of the pan.

Add the cooled cooked rice to the pan in an even layer. Press down and let sit undisturbed 1–2 minutes to develop some crisp edges. Stir and press again for another 1–2 minutes to create more crisp bits (this creates the 'crispy' element).

Stir the eggs into the rice. Add the thawed peas and carrots and half the sliced scallions. Toss or stir-fry 1–2 minutes until vegetables are warmed through.

Return the reserved onion–garlic mixture to the pan. Pour in the light soy sauce, dark soy sauce (if using), oyster sauce (if using), and drizzle the sesame oil. Sprinkle the white or black pepper and salt. Stir constantly for 1–2 minutes so the sauce coats the rice evenly and any excess moisture cooks off.

Taste and adjust seasoning: add up to 1 tbs more soy sauce for saltiness or a pinch more pepper if desired.

Remove from heat. Stir in remaining sliced scallions. Sprinkle toasted sesame seeds and chopped cilantro or extra scallion if using. Serve hot, dividing into 4 portions.

long-grain white rice (uncooked)

water (for cooking rice)

neutral oil (vegetable or canola)

unsalted butter

garlic cloves, minced

large yellow onion, finely diced

frozen peas and carrots (thawed)

scallions (green onions), thinly sliced

eggs, lightly beaten

light soy sauce

dark soy sauce (for color, optional)

oyster sauce (optional)

sesame oil

white or ground black pepper

salt

toasted sesame seeds (optional)

fresh cilantro or extra scallion for garnish (optional)

Trim visible fat from the chicken thighs and pat dry with paper towels. Slice each thigh into 6–8 long strips about 1/2–3/4 inch wide so they can be threaded onto skewers and cook evenly.

Prepare chicken

In a medium bowl whisk together soy sauce, coconut milk, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, curry powder, vegetable oil, kosher salt, and black pepper until smooth and sugar dissolves.

Make marinade

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (avoid longer to prevent texture change from coconut milk and acid). If pressed for time, 30 minutes is acceptable.

Marinate

If using bamboo skewers, ensure they were soaked 30 minutes. Thread 3–4 strips per skewer, folding or stacking so pieces are snug but not overlapping too much for even cooking. Leave a bit of space at each end for handling.

Thread onto skewers

Preheat a grill to medium-high (about 400°F / 200°C) or set oven broiler with rack 6 inches from heat. Lightly oil the grill grates or brush the skewers with oil to prevent sticking.

Preheat grill or broiler

Grill skewers 3–4 minutes per side, flipping once or twice, until exterior is nicely charred in spots and internal temperature reaches 165°F (74°C). Total cook time will be about 8–10 minutes depending on thickness. If broiling, place skewers on a foil-lined rimmed baking sheet and broil 3–4 minutes per side, watching carefully to avoid burning.

Grill

Transfer cooked skewers to a plate and let rest 3–5 minutes to allow juices to redistribute.

Rest

In a small saucepan or heatproof bowl combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce (if using), grated ginger, minced garlic, and red pepper flakes or sriracha.

Combine ingredients

Gently warm the mixture over low heat, whisking constantly until smooth and glossy. If sauce is too thick, whisk in warm water 1 tablespoon at a time until reaching a smooth dipping consistency (about 2 tablespoons). Taste and adjust seasoning: more lime for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness.

Warm and whisk

Transfer sauce to a small bowl for dipping or drizzle over the skewers. Keep warm or at room temperature.

Serve

Arrange skewers on a serving platter. Spoon some peanut sauce on the side or lightly drizzle over skewers.

Plate

Sprinkle chopped cilantro over the skewers and serve with lime wedges and optional cucumber salad for a refreshing contrast.

Garnish

Serve with jasmine rice or coconut rice if desired, and extra peanut sauce on the side.

Recommended accompaniments

boneless skinless chicken thighs

soy sauce (or tamari)

coconut milk (full fat preferred)

brown sugar (packed)

fresh lime juice

garlic (minced, about 2 cloves)

fresh ginger (grated)

ground coriander

ground turmeric

curry powder

vegetable oil (or peanut oil)

kosher salt

black pepper (freshly ground)

bamboo skewers (soaked 30 minutes) or metal skewers

creamy peanut butter

coconut milk

soy sauce

brown sugar (or palm sugar)

fish sauce (optional, for depth)

garlic (minced)

red pepper flakes or sriracha (adjust to taste)

warm water (to thin)

fresh cilantro (chopped)

lime wedges

thinly sliced cucumber or cucumber salad (optional)

In a bowl, whisk together 1 tbs soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 0.5 tsp dark soy (optional), 1 tsp brown sugar, 0.5 tsp sesame oil, 1 tbs vegetable oil, 3 minced garlic cloves, 0.5 tsp freshly ground black pepper and 1 tbs lime juice until the sugar slightly dissolves.

Prepare the marinade

Pat the ribeye steaks dry with paper towel. Place them in a shallow dish or zip-top bag and pour the marinade over, ensuring both sides are coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours (do not exceed 4 hours to avoid overpowering the beef). Bring steaks to room temperature for 20–30 minutes before cooking.

Marinate the steaks

Preheat a grill or heavy skillet to high heat. If grilling, oil the grates lightly. If using a skillet, add a thin film of high-heat oil and heat until shimmering. Remove steaks from marinade and blot excess marinade (reserve any juices for basting if desired). Place steaks on the grill or skillet and cook for about 3–4 minutes per side for medium-rare (time will vary with thickness). For medium, cook ~4–5 minutes per side. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Grill or sear

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Slice the ribeye thinly across the grain into 1/4-inch (6 mm) slices and arrange on a serving platter.

Rest and slice

If you don't have toasted rice powder, toast 2 tbs uncooked sticky rice or jasmine rice in a dry skillet over medium heat, stirring, until golden brown and fragrant (3–5 minutes). Let cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tsp for the sauce.

Prepare toasted rice powder (if needed)

In a bowl, combine 1 medium thinly sliced shallot, 1 minced garlic clove, 1 tsp dried red chili flakes (or toasted crushed chilies), 2 finely chopped bird's eye chilies, 2 tbs chopped cilantro root/stems, 2 tbs fish sauce, 2 tbs lime juice, 2 tsp toasted rice powder and 1 tsp palm or brown sugar. Stir until the sugar dissolves. Taste and adjust balance: add more fish sauce for saltiness, more lime for acidity, or more sugar if too sour.

Combine sauce ingredients

Fold in 1 tbs roasted shallot crisps (if using) and 1 tbs thinly sliced green onions. Let the sauce sit for 10–15 minutes at room temperature to allow flavors to meld.

Finish and rest

Arrange sliced ribeye on a platter with lettuce or cabbage leaves, cucumber slices and lime wedges. Serve with the nam jim jaew in a small bowl alongside. Guests can spoon the sauce over the sliced beef or make little wraps using lettuce, beef slices, cucumber and a drizzle of sauce.

Optional finishing: sprinkle a little extra toasted rice powder and chopped cilantro over the sliced steak and serve immediately while warm.

ribeye steaks (1–1.25 inch / 2.5–3 cm thick)

soy sauce (or light soy)

oyster sauce

fish sauce

vegetable oil (for grilling / searing)

garlic, minced

freshly ground black pepper

shallot, thinly sliced

dried red chilies (flakes or toasted and crushed)

thai bird's eye chilies, finely chopped

cilantro root or stems, finely chopped (or cilantro leaves)

lime juice

toasted rice powder (khao khua)

palm sugar (or brown sugar)

roasted shallot or shallot crisps (optional)

green onions, thinly sliced

fresh lettuce leaves or cabbage (for wrapping)

cucumber slices

Pat the chicken wings completely dry with paper towels. Trim any excess skin or wing tips if desired.

Prep and dry

Season wings evenly with kosher salt, black pepper, garlic powder, and ginger powder. Toss to coat and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

In a bowl combine turmeric, fish sauce, 1/2 cup coconut milk, and 1/2 tsp sugar. Add half of the seasoned wings and toss to coat thoroughly. Marinate 20–30 minutes (do not exceed 2 hours). Reserve remaining wings for other preparations or treat all wings the same but keep sections separated if making all three styles.

In a shallow bowl whisk together rice flour, cornstarch and baking powder. After marinating, dredge each marinated wing lightly in 1/4 cup cornstarch so an even dry layer forms, then press into the rice flour mix to coat fully. Shake off excess.

Prep crisp batter

Heat 2 cups neutral oil in a skillet to 325°F (moderate). Add thinly sliced shallots in batches and fry until deep golden brown and crisp, 3–5 minutes. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a pinch of salt. Reserve for topping.

Fry shallots

Heat deep frying oil to 350–360°F. Fry the coated wings in batches (do not overcrowd) 6–8 minutes until golden and cooked through. Remove and drain on a rack. For extra crispness: rest 3–4 minutes, then return to oil at 375°F for 1–2 minutes to blister. Drain well and keep warm.

Deep fry Hat Yai wings

Top each Hat Yai wing with a generous pinch of fried shallots and serve with lime wedges.

Finish Hat Yai

In a small saucepan over medium heat add 1 tbsp coconut milk and stir in the Thai red curry paste. Cook, stirring, 1–2 minutes until fragrant. Slowly whisk in remaining 1 cup coconut milk until smooth. Bring to a gentle simmer (do not boil aggressively) for 3–4 minutes to cook paste.

Make the curry glaze

Stir in 1 tbsp fish sauce, 1 tsp palm sugar, and torn kaffir lime leaves if using. Simmer 2 more minutes to thicken slightly. Taste and adjust seasoning with more fish sauce (to taste) or sugar.

For wings reserved for Gaeng Pet style: after initial frying (see frying step below), toss hot wings in the curry glaze in a large bowl until well coated. Garnish with chopped Thai basil or cilantro and serve immediately.

Coat wings

In a small dry skillet over medium heat toast the Sichuan peppercorns and dried red chilies 1–2 minutes until aromatic. Let cool slightly then grind roughly in a spice grinder or mortar and pestle. Combine with ground chili and toasted sesame seeds.

Toast and grind peppercorns/chilies

Melt 2 tbsp butter in a small pan over low heat, add minced garlic and cook 30 seconds until fragrant (do not brown). Remove from heat and stir in the ground Sichuan mixture and sliced scallions.

Make spicy butter

After frying (see frying step below), toss the hot wings in the spicy butter mixture to evenly coat. Serve immediately; the butter will cling and deliver numbing, spicy flavor.

For any wings not in the Hat Yai batter path (or before battering), dust lightly with 1/4 cup cornstarch for an initial dry crust. Heat 4 cups neutral oil in a deep pot to 350–360°F. Fry wings in batches without overcrowding until the internal temperature reaches 165°F and skin is golden, about 6–8 minutes depending on size. Drain on a wire rack.

Dry dust and initial fry

For maximum crispness (recommended for all styles): let fried wings rest 3–5 minutes, then return to oil heated to 375°F and fry 1–2 minutes until extra crisp. Drain on a rack and proceed to finish with the chosen style (Hat Yai shallot topping, toss in Gaeng Pet curry glaze, or toss in Sichuan numbing butter).

Double fry for extra crisp

Serve: Arrange wings by style on a platter. Provide lime wedges for Hat Yai and a garnish of scallions for Sichuan; Gaeng Pet wings get basil/cilantro and optional sliced kaffir. Serve hot.

chicken wingettes and drumettes

black pepper

garlic powder

ginger powder (or 1 tsp fresh grated)

turmeric powder

rice flour

cornstarch

baking powder

shallots, thinly sliced

neutral oil for shallow frying (e.g., vegetable)

sugar

lime wedges (for serving)

Thai red curry paste

kaffir lime leaves, thinly sliced (optional)

thai basil or cilantro, chopped (for garnish)

Sichuan peppercorns, toasted and ground

dried red chilies, toasted and crushed

ground sichuan chili (or chili powder)

toasted sesame seeds

butter

scallions, thinly sliced

neutral oil for deep frying

cornstarch (for initial dry dusting)

Thinly slice the green cabbage (about 4 cups packed) into fine shreds. Thinly slice or shred the red cabbage and carrot. Place all shredded vegetables in a large mixing bowl and toss to combine.

Prepare cabbage and vegetables

Add the thinly sliced shallot, chopped cilantro, chopped mint, and sliced scallions to the cabbage mixture. Toss gently to distribute. Reserve the fried garlic crisps and chopped roasted peanuts to sprinkle on top after dressing.