Sabai Thai

Deep-fried roti filled with potatoes, green peas, and carrots. (V)

Chargrilled shrimp with a vibrant garlic-lime sauce and fresh chili notes. GF

Crispy rice crackers with a creamy coconut dip of minced chicken and shallots. (GF)

Hand-rolled crispy pastry with napa cabbage, carrots, glass noodles, and house tamarind-plum sauce. (V)

Traditional fried chicken money bag dumplings, sweet Thai chili sauce.

Green papaya salad with cherry tomato, bird's eye chili, and roasted peanut. (GF,) (N)

Stir-fried diced chicken with cashew, onion, and mixed peppers in a savory house sauce. (N)

Marinated half chicken with pickled vegetables and a golden chef's curry. (GF)

Roasted duck breast in red curry with lychee, pineapple, and aromatic mixed peppers.

Sautéed rice noodles in a signature tamarind reduction, crowned with a succulent lobster tail. (SF), (N)

Wok-fired jasmine rice with farm egg, served with delicately crispy soft-shell crab. (SF)

Crispy duck breast lacquered in a house tamarind-citrus reduction.

Sautéed Asian eggplant with peppers, onion, and fresh Thai basil.

Yellow curry egg noodles with pickled vegetables. Tofu, chicken, or beef/shrimp.

Basil fried rice with onion, peppers, egg, and aromatic Thai chili.

Seasonal medley wok-fired with garlic and premium soy sauce.

Sautéed udon with peppers and Thai basil. Grilled chicken or flank steak.

Green curry with coconut milk, bamboo shoots, baby eggplant. (GF), (V)

Creamy Massaman curry with onion, potato, and peanut, served with roti canai. Chicken or flank steak

Rich Panang curry with string bean, kaffir lime, and peppers. (GF,) (V)

Basil fried rice with onion, peppers, egg, and aromatic Thai chili.

Drunken noodles with Thai basil, bird's eye chili, and bamboo shoots.

Flat rice noodles with Chinese broccoli and farm egg in sweet soy sauce.

Traditional rice noodles with egg, beansprouts, and crushed peanut. (N), (GF)