$10 OFF | Kaew Jao Jorm (Williamsburg)

Royal flower dumplings. Tender rice-based dough is naturally dyed, with a sweet-savory chicken and peanut filling.

Jumbo shrimps wrapped with crispy noodle, served with sweet chili sauce.

Baby Chinese broccoli wrapped with pork floss, lime, chili, peanuts, and shallots, with shrimp caramelized sauce.

Shrimp, pork, and peanuts minced together and wrapped in a thin mesh-like omelette casing.

Royal Thai spicy herbal shrimp salad. Grilled river prawn, aromatic herb, with signature Thai dressing.

Royal Thai pomelo salad. Premium pomelo, shallots, mints, lemongrass, kaffir lime leaves, with chili lime dressing.

Grilled chicken thigh, marinated with lemongrass, Thai herb, served with cucumber relish.

A salad that hits every notes with grilled river prawn, crunchy banana blossom, fried aromatics, and signature dressing.

Thai mackerel mixed with aromatic Thai herb, lemongrass, shallots, mints, kaffir lime leaves.

Fried mini wontons of ground chicken, shrimp, and sweet corn, served with sweet chili sauce.

A bite size of various fruits, topped with sweet-savory peanut filling.

Thai styled crispy shrimp cakes, served with homemade plum sauce.

Fresh fish paste, crab meat, longbeans, red curry paste, and kaffir lime leaves, served with Thai cucumber relish.

Banana blossom, red curry paste, and kaffir lime leaves, served with Thai cucumber relish.

Thai-styled crispy thin rice noodle, mixed with shrimp, and sauced with a mixture of lime juice, fish sauce, chili, sugar, and kaffir lime leaves.

Steamed squid with spicy and sour sauce. Squid, chili, lime, garlic, and cilantro, in moderately spicy broth.

Jumbo prawn, mushroom, young coconut, in spicy herbal lemongrass broth.

A fragrant, flavorful panang curry sauce seasoned with palm sugar, fish sauce, coconut milk, and kaffir lime leaves, mixed with tender beef.

Thai-styled spicy bouillabaisse. Mixed seafood in spicy clear broth with Thai herb, lemongrass, kaffir lime leaves, chili, lime juice, and culantro.

Royal Thai coconut milk free curry, with beef, lemongrass, shallot, shrimp paste, fish sauce, kaffir lime leaves, and basil leaves.

Thai mackerel cooked in red curry sauce, topped with coconut cream.

Tender pork, salty duck eggs, in sweet five-spiced soup.

Sauteed mixed seafood with garlic, basil leaves, kaffir lime leaves, lemongrass, chili, and peppercorn.

Thai curry made with pork belly, and morning glory.

Chicken Thigh, eggplants, long hot, basil leaves in green curry sauce.

Fried marinated whole fish with Thai aromatic herb.

Jumbo lump crab meat, crab, and kaffir lime leaves, in coconut curry.

Sous-vide duck breast, lychee, pineapple, tomato, basil leaves, in curry sauce.

Sous-vide duck breast, with tamarind sauce, served with steamed Chinese broccoli.

Stew Beef, potatoes, carrots and peanuts, in massaman curry sauce.

River prawn, rice noodle, radish, chives, egg, and beansprouts.

Broad rice noodle, sliced beef, Chinese broccoli, and egg with thick soy sauce.

Spicy. Broad rice noodle, mixed seafood, onion, long hot, egg, and basil leaves.

Grilled crab meat custard wrapped with banana leaf.

Crab meat, onion, scallion, and fried egg mixed with rice.

Spicy. Onion, scallion, mushroom, tomatoes, lemongrass, kaffir lime leaves, and fried egg mixed with rice.

Crab meat stuffed in Thai-styled omelette served with sriracha and chili-fish sauce.

Thai-styled sauteed morning glory with garlic and chili.

Evian.

S. Pelligrino.

Coconut sticky rice with fresh mango.