Som Tum Thai. Just toss green papaya with dried shrimp, palm sugar, tomatoes, and dressing.

Red coconut milk curry spiced with nutmeg and mace with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, and basil. Just heat and add your choice of protein.

Just flash fry green beans tossed in our homemade prik khing curry.

Roast the brussels sprouts then fire up your wok and tossed in our fermented yellow bean, garlic, and Thai chilies.

Tender pork belly, tofu, and a hard-boiled egg in rich broth that's made by first making a caramel, then adding garlic, ginger, “seasoning sauce," fish sauce, and star anise. Just heat it up and its ready to go.

A Lao classic: Jasmine rice is seasoned with coconut meat and red curry paste; the rice is then formed into balls, fried, broken apart, and tossed with fermented pork, peanuts, cilantro, dried Thai chilies, fish sauce, and lime juice. Served with a bouquet of herbs and lettuce. Vegan option available.

A quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, tomatoes, fish sauce, chilies, and lime, topped with crushed peanuts. Mildly spiced.

Laab. Minced and tossed with shallots, mint, cilantro, green onions, rice powder, dried Thai chilies, and seasoned with fish sauce and lime. Served with lettuce and cucumber. Also available laab cauliflower and lemongrass.

My mother’s original recipe: tender beans tossed in homemade prik khing curry paste with smoked bacon. Can be made without bacon.

Wok-tossed with fermented yellow bean, garlic, and Thai chilies. A common, simple preparation of vegetables found at street vendors, and in shophouses throughout Thailand and Laos.

Isaan-style. Boneless chicken thighs marinated, fried in a rice flour batter, and served with nam prik pao charred chili jam.

Hainanese style chicken and rice made the Hawker Fare way. Poached chicken thigh served with a ginger and fermented bean sauce, with cucumbers and cilantro over rice. A hugely popular one dish meal found at most street vendors and shophouses. Every vendor and household has their own original recipe, ours is no different in spirit and celebrates a classic.

Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste, and tamarind. Garnished with bean sprouts, green onions, cilantro, and fried shallots.

Tender pork belly, tofu, and a hard-boiled egg. We braise the belly in a rich broth that's made by first making a caramel, then adding garlic, ginger, “seasoning sauce," fish sauce, and star anise. Topped with house-fermented mustard greens, Chinese celery, and cilantro. We recommend pouring the side of sriracha over every single bite.

A rich, homemade red coconut milk curry spiced with nutmeg and mace with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, and basil. Your choice of fried tofu, chicken, or shrimp.

An Isaan staple. BBQ chicken is found everywhere in Isaan: cooking along roadsides, in shophouses...even on bikes! Our half chicken is brined for 24 hours (the meat can look a little pink) and then rubbed with spices, lemongrass, and turmeric. This dish is served with two sauces: nam jim waan, a sweet chili garlic sauce and jaew makham, a tart tamarind dip. Quantities are limited.

Satay are typically on skewers, but this original recipe by my mother allows the bones to be the natural skewers. Natural angus beef ribs are marinated in coconut milk and turmeric, lemongrass, and garlic, then grilled and served with a tangy cucumber relish and homemade mildly spiced peanut sauce.

Schmitz Ranch natural baby back ribs marinated in whisky, white pepper, coriander root, and garlic. Brushed with honey while grilling. Served with jaew mak len, a charred tomato chili dip. The ribs will have some chew and will not be falling off the bone tender like American BBQ ribs.

Som Tum Thai. Just toss green papaya with dried shrimp, palm sugar, tomatoes, and dressing.

Red coconut milk curry spiced with nutmeg and mace with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, and basil. Just heat and add your choice of protein.

Just flash fry green beans tossed in our homemade prik khing curry.

Roast the brussels sprouts then fire up your wok and tossed in our fermented yellow bean, garlic, and Thai chilies.

Tender pork belly, tofu, and a hard-boiled egg in rich broth that's made by first making a caramel, then adding garlic, ginger, “seasoning sauce," fish sauce, and star anise. Just heat it up and its ready to go.

A Lao classic: Jasmine rice is seasoned with coconut meat and red curry paste; the rice is then formed into balls, fried, broken apart, and tossed with fermented pork, peanuts, cilantro, dried Thai chilies, fish sauce, and lime juice. Served with a bouquet of herbs and lettuce. Vegan option available.

A quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, tomatoes, fish sauce, chilies, and lime, topped with crushed peanuts. Mildly spiced.

Laab. Minced and tossed with shallots, mint, cilantro, green onions, rice powder, dried Thai chilies, and seasoned with fish sauce and lime. Served with lettuce and cucumber. Also available laab cauliflower and lemongrass.

My mother’s original recipe: tender beans tossed in homemade prik khing curry paste with smoked bacon. Can be made without bacon.

Wok-tossed with fermented yellow bean, garlic, and Thai chilies. A common, simple preparation of vegetables found at street vendors, and in shophouses throughout Thailand and Laos.

Isaan-style. Boneless chicken thighs marinated, fried in a rice flour batter, and served with nam prik pao charred chili jam.

Hainanese style chicken and rice made the Hawker Fare way. Poached chicken thigh served with a ginger and fermented bean sauce, with cucumbers and cilantro over rice. A hugely popular one dish meal found at most street vendors and shophouses. Every vendor and household has their own original recipe, ours is no different in spirit and celebrates a classic.

Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste, and tamarind. Garnished with bean sprouts, green onions, cilantro, and fried shallots.

Tender pork belly, tofu, and a hard-boiled egg. We braise the belly in a rich broth that's made by first making a caramel, then adding garlic, ginger, “seasoning sauce," fish sauce, and star anise. Topped with house-fermented mustard greens, Chinese celery, and cilantro. We recommend pouring the side of sriracha over every single bite.

A rich, homemade red coconut milk curry spiced with nutmeg and mace with makrut lime leaves. Sweetened with palm sugar, then simmered with pumpkin, cabbage, and basil. Your choice of fried tofu, chicken, or shrimp.

An Isaan staple. BBQ chicken is found everywhere in Isaan: cooking along roadsides, in shophouses...even on bikes! Our half chicken is brined for 24 hours (the meat can look a little pink) and then rubbed with spices, lemongrass, and turmeric. This dish is served with two sauces: nam jim waan, a sweet chili garlic sauce and jaew makham, a tart tamarind dip. Quantities are limited.

Satay are typically on skewers, but this original recipe by my mother allows the bones to be the natural skewers. Natural angus beef ribs are marinated in coconut milk and turmeric, lemongrass, and garlic, then grilled and served with a tangy cucumber relish and homemade mildly spiced peanut sauce.

Schmitz Ranch natural baby back ribs marinated in whisky, white pepper, coriander root, and garlic. Brushed with honey while grilling. Served with jaew mak len, a charred tomato chili dip. The ribs will have some chew and will not be falling off the bone tender like American BBQ ribs.