Bangkok Fry House

Recipe originated from the southern Thai town of Hat Yai, fried with a rice flour batter. Served with fried shallots and spicy Thai chili sauce.

Marinated in a three pepper mix with sea salt, fried with light corn starch batter, and served with our coconut cream hot sauce.

Thigh meat, marinated in secret spices, and fried in a light mochiko flour batter. Topped with furikake and gochujang citrus aioli.

Marinate in oyster sauce with basil spice blend, fried in a light mochiko flour batter, and topped with fried sweet Thai basil and fried garlic.

Eight oz wild caught mahi mahi filet, panko breaded, and fried. Served with our prik nam pla hot sauce and tartar.

Eight shell on fried shrimp, marinated in our salt and pepper blend, caramelized garlic, and butter sauce.

Served with our sweet and spicy chili sauce.

Chicken breast marinated in buttermilk with our spice mix and panko breaded.

Mixed green salad with green cabbage, purple cabbage, carrots, sliced cucumber, plum tomatoes, and croutons. Served with our katsu buttermilk filet and lilikoi honey mustard dressing.

Pacific true cod, fried in our singha beer batter. Served with our prik nam pla hot sauce and tartar.

Mexican Coke, Sweetened with Sugar Cane

Mexican Fanta, Sweetened with Sugar Cane