Real Isaan cooking from Thailand's northeast — pounded, grilled, fermented, unfiltered. No apologies.
Isaan cooking is loud. It's chilies pounded in a clay mortar, sticky rice you eat with your hands, larb bright with mint and toasted rice, chicken hacked from the grill.
We cook it the way it's cooked at home — with fish sauce that means it, with lime that stings, with heat you can taste your dinner through. No coconut cream to soften the edges, no white-tablecloth restraint. That's why we call it what we call it.
Come hungry, come with a friend, get two orders of sticky rice. Order the som tum "pet mak" (very spicy) if you know. Ask us if you don't.
ส้มตำไทย
Green papaya, pounded in the clay mortar with tomato, long bean, peanut, dried shrimp, palm sugar and lime. The house classic.
ลาบหมู
Minced pork tumbled with lime, fish sauce, chili, red onion, mint and toasted rice powder. Eat with sticky rice, always.
ปีกไก่ทอด
Marinated chicken wings, fried until the skin cracks and the meat pulls clean. Served hot with the house chili sauce.
ไส้กรอกอีสาน
Fermented pork-and-rice sausage — tangy, garlicky, grilled to a burnished snap. Eaten with raw ginger, cabbage and bird's-eye chili.
โต๊ะรวม
Order a table's worth — som tum, larb, grilled meats, sticky rice, pickles. The Isaan way is to share, so share.
ข้าวเหนียวมะม่วง
Warm sticky rice with ripe mango, salted coconut cream and toasted sesame. The cool-down after the heat.
The house papaya salad, pounded to order. Salted crab, palm sugar, lime, chili. Named after us for a reason.
Minced pork, mint, red onion, toasted rice, lime, fish sauce, chili. Cool on the tongue for a second, then not.
Fermented sausage grilled to a snap. Ginger, cabbage, raw chili. The bite that tells you where you are.
Marinated chicken grilled slow over flame, cleavered on the board. Sticky rice on the side, jaew for the dip.
Warm sticky rice, ripe mango, salted coconut cream, sesame. The dessert that ends every good Isaan meal.
The Pass
The Mural Wall