Teakwood

Sponge cake layered with coconut cheesecake & chilled pineapple jelly. Finished with coconut ice cream, passion fruit cream, orange segments, & pineapple–orange coulis.

coconut sticky rice, mango sorbet, fresh mango, coconut milk, dried mango (Gluten-Free)

2 day dry-aged duck breast, burmese curry, gypsy pepper, nectarine, summer squash, grapes, burmese chili oil

crispy whole branzino slathered in nam jim jaew sauce, asian herbs, roasted peanuts, toasted rice powder

halal chicken thigh meat, lemongrass coconut curry, fingerling potato confit

seasonal vegetables, bamboo shoots, onions, bell pepper, spicy green curry

charbroiled black cod filet, fish fumet, grilled asparagus, compressed heirloom tomato

spicy lemongrass marinated skirt steak, charred heirloom tomato, grilled cipollini onion, burmese chimichurri

rice noodle soup with seared local cod, cilantro, red onion, soft boiled egg, chickpea chip

braised beef short rib, wonton oodles, curried beef bone broth, chinese sauerkraut, soft boiled pasture egg, burmese chili crunch

shrimp, chicken pasture egg, edamame, cabbage, spicy balachaung, jasmine rice

wok tossed in garlic

fragrant jasmine rice steamed with creamy coconut milk (Gluten Free, Vegan)

roasted aubergine with garlic sauce

tofu wok tossed with mix vegetables and five spice sweet heat sauce

cabbage, pickled ginger, fried garlic, sesame seeds, split yellow peas, roasted peanuts

(Gluten Free, Vegan)

wok charred green cabbage, fish sauce caramel , dried shrimp

bincho-tan, grilled chicken thigh meat, honey glaze, ajad pickles, spicy peanut sauce

pan seared hokkaido scallops, lemongrass, chili jam, blood orange supreme

tempura maitake mushrooms, pickled tea leaf aioli

seared calamari, Burmese chili crunch, lime, fennel, grape

Handmade buttery, multi-layered bread (Vegetarian)