Kaffir lime, garlic, and spicy chili.

Crispy Cassava chips served with Pol Sambal [grated coconut w fish sauce]

Semolina and turmeric fried shrimp and shark sriracha remoulade. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Signature Doi Moi Southeast Asian blend by Logan Sausage. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Thai basil buttermilk and kaffir lime chili salt brined chicken. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Burmese shan tofu and tamarind sauce. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Thai style steak, caramelized shallots, and shark sriracha jus. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Coconut poached chicken salad and Sri Lankan pol sambol. Made to order with pickled vegetables and signature sauces made in-house on toasted bread from Lyon Bakery.

Coconut poached chicken, fresh herbs, and crispy shallots.

Ground turkey, fresh herbs, and crunchy cashews.

Kaffir lime, garlic, and spicy chili.

Crispy Cassava chips served with Pol Sambal [grated coconut w fish sauce]

Five spice and Mekhong marinated. Served with a sweet chili dipping sauce.

Spiced Kabocha squash stuffed samosas coated in crunchy breadcrumbs and served with a lime wedge

House-made chickpea tofu and tamarind green chili dipping sauce.

Marinated hanger steak and shark sriracha dipping sauce.

Coconut marinated thighs grilled on skewers with Javanese peanut sauce.

Chinese long beans, chili, lime, peanuts, heirloom tomato, and peanuts.

A traditional Vietnamese salad with lotus shoots, carrots, and bell peppers tossed in spicy fish sauce dressing and topped with shrimp and crushed peanuts.

Sliced banana blossom palms tossed with coconut poached chicken, a mix of freshly chopped herbs, and wok-fried cashews topped with crispy shallots and red hot finger chilies.

Fish caramel topped with sesame, red finger chili, and scallion.

Turmeric and lemon grass marinade and chili garlic sauce.

Crispy fried red snapper to be eaten with your hands – pull off a piece of fish, dip it in a citrus herb sauce, and sprinkle it with lime leaf chili salt.

Stir-fried, wild mushroom, zucchini, and Thai basil.

Chinese sausage, baby shrimp, Hon Shimeji mushrooms, and egg.

Hand-cut rice noodles, stir-fried with Patagonian prawns and Chinese sausage in a black garlic sauce.

Assorted vegetables wok tossed with jasmine rice, egg, Thai basil, garlic, and chili paste – can be made according to your spice level preference.

Coconut curry, pickled mustard greens, egg noodles, and chili oil.

Steamed haddock in a rich coconut curry infused with fresh ginger, galangal, and lime leaves topped with Thai chilies and micro cilantro.

A play on the traditional stew where Chinese eggplant, bell peppers, and zucchini marry red coconut curry in a nod to the French influence in Thailand.

Braised short rib, Thai green eggplant, and basil come together for a rich spicy dry curry inspired by the jungles of Northern Thailand.

Pandan chiffon cake, coconut kaya frosting, white chocolate shell, toasted coconut, and Jacobsen sea salt.

Champagne mango, blue butterfly pea flower sweet rice, coconut cream, and Jacobsen salt.

Layered Indonesian spice cake and vanilla bean powdered sugar.

Not your average key lime pie! Lime leaves are infused into the filling, baked in a salty-sweet oat and coconut crust topped with torched meringue and toasted coconut.

With chilies and garlic.

Turmeric, shallots, green chili, and ginger.

Flash-fried brussel sprouts tossed in garlic and chili fish sauce and topped with crispy shallots.

Five spice fish caramel glazed bacon. Made to order with two sunny side up eggs, pickled vegetables, and signature sauces made in-house on toasted bread from Lyon Bakery.

Signature Doi Moi Southeast Asian blend by Logan sausage. Made to order with two sunny side up eggs, pickled vegetables, and signature sauces made in-house on toasted bread from Lyon Bakery.

Burmese shan tofu and tamarind sauce. Made to order with two sunny side up eggs, pickled vegetables, and signature sauces made in-house on toasted bread from Lyon Bakery.

Sri Lankan cinnamon bun and vanilla bean icing.

Indonesian layered spice cake.

Bomboloni-style doughnut filled with pastry cream and brûléed with cane sugar for an extra crunch. Your choice of Thai iced tea or Vietnamese iced coffee.

Kaffir lime, garlic, and spicy chili.

Housemade GF salty and sweet granola and coconut kefir yogurt.

An assortment of exotic fresh fruit.

Passion fruit coconut chia pudding, macerated pineapple, and mango.

Pitaya smoothie, sliced banana, and goji berries.

Chinese long beans, chili, lime, peanuts, heirloom tomato, and peanuts.