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SOM PAK — 
rice-cured vegetables of the season

SA TON PAA VA — 
raw black bass, sour pork sausage, fermented pineapple

SAKOO YADSAI — 
tapioca dumplings, salted radish, peanut

CHUENH HET POUK — 
'blooming mushroom', fermented tofu, pickled chili 

KAI PATE — 
spicy chicken liver mousse, tamarind syrup, sour rice crackers 

PING — 
   KHAO JEE - grilled milk bread, soft poached egg, maggi
   SIIN - beef betel nut leaves, fragrant herb
   KAI KWOUT - chicken 'culito', padaek, charred scallion sauce
   GOONG - prawn, spicy garlic confit, sorrel
   MUN - yam, white rose farro miso, lemon basil

JAEW — 
dipping sauces with crudite
   MAK KUA - eggplant
   SOM MAK PAUV - sour coconut
   MAK LEN - cherry tomato

TAM MAK MAI — 
apple & asian pear, baby shrimp sauce, chili 

TAM MAK THUA — 
pounded snake beans, tomato-padaek sauce, dried oyster 

KHAO SOU HAENG — 
temomi, tomato-soybean sauce, sunchoke chips

GAENG PHET POU — 
crab curry, lychee, crispy banana blossoms