1622 Orrington Ave.,
Evanston, IL 60201

Menu

  • Noodles + Rice

    Braised Chicken Breast with Thin Rice Noodle

    in spicy-lime broth with green beans, carrots, bean sprouts, roasted crushed peanuts, cilantro, roasted Thai chili flakes and garlic oil. Gluten Free

    14

  • Coconut-Tamarind Sauce Sautéed Rice Noodle,

    with ground chicken and diced tofu, tamarind juice, Chinese chives, Thai shallots, bean sprouts and egg.

    12

  • Jumbo Lump Blue Crab Meat,

    served on a bed of warm Thai rice noodles with spicy turmeric-coconut curry and rice crackers.

    18

  • Southern Style Fried Noodles

    with bok choy, bean curd, sweet peppers, carrot, asparagus and onion with fried tofu.

    12

  • Grilled Amish Chicken,

    green papaya salad, coconut rice and shallot chips.

    15

  • Coconut Cream Curry Sauce Sautéed White Prawns,

    young peppercorns, kaffir lime, served with coconut rice.

    16

  • Roasted Curry Chicken,

    served with curry-coconut rice, shallot chips and chili-ginger vinaigrette.

    14

  • Green

    Charred Eggplant and Tomato,

    with raw radish, fried shallot and spicy tamarind sauce. (served cold) Gluten Free

    10

  • Tofu Steak,

    breaded and singed with textured soy protein, sugar snap peas, celery, king mushrooms, shaved carrots, sesame oil with au jus of soy and crispy garlic. (Available in Gluten-Free)

    12

  • Stuffed Cabbage Medallions,

    with mixed mushrooms, water chestnuts, carrots and glass noodles, seasoned with hints of scallion and grilled green onion.

    13

  • Kale and Tofu,

    with coconut-tamarind curry sauce and Kale chips.

    12

  • Bites

    Meatballs of Chicken

    with sawtooth cilantro, lime juice, dried chili flakes and toasted rice powder, fried and served with butterhead lettuce and red radish.

    8

  • Crab Cake Bite

    with a mixture of crab meat, pork, taro and water chestnuts, wrapped in soy paper and served with beet infused lotus root, plum, spring greens and house made plum gastrique. Gluten Free

    12

  • Taro Chicken,

    marinated in lemongrass-infused coconut milk then flash fried & served with taro puree and chili-peanut gastrique.

    8

  • House made Pandan Tapioca Pearl Crackers

    with relish of minced chicken and shrimp slightly sweetened with tamarind-coconut sauce. Gluten Free

    9

  • Coriander Crispy Shredded Beef Brisket,

    atop a bed of charred Thai sticky rice with shallot chips and a hint of garlic.

    10

  • Frisée, Fried tofu,

    crunchy bean curd sheet and egg, accented by shaved Persian cucumber, sliced spring beets and toasted chili-tamarind coconut cream dressing (contains peanuts)(Available in Gluten-Free).

    9

  • Vegetarian Scallop,

    medallion of an Eringi king mushroom with house made chili jam.

    8

  • Bites

    Meatballs of Chicken

    with sawtooth cilantro, lime juice, dried chili flakes and toasted rice powder, fried and served with butterhead lettuce and red radish.

    8

  • Crab Cake Bite

    with a mixture of crab meat, pork, taro and water chestnuts, wrapped in soy paper and served with beet infused lotus root, plum, spring greens and house made plum gastrique. Gluten Free

    12

  • Taro Chicken,

    marinated in lemongrass-infused coconut milk then flash fried & served with chili-peanut gastrique.

    8

  • House Made Pandan Tapioca Pearl Crackers,

    with relish of minced chicken and shrimp slightly sweetened with tamarind -coconut sauce (contains peanuts). Gluten Free

    9

  • Coriander Crispy Shredded Beef Brisket,

    atop a bed of Thai sticky rice with shallot chips and a hint of garlic.

    10

  • Frisée, Fried tofu,

    crunchy bean curd sheet and egg, accented by shaved Persian cucumber, sliced spring beets and toasted chili-tamarind coconut cream dressing (contains peanuts), (Available in Gluten-Free).

    9

  • Vegetarian Scallop,

    medallion of an Eringi king mushroom with house made chili jam.

    8

  • Green

    Charred Eggplant and Tomato,

    with raw radish, fried shallot and spicy tamarind sauce. (served cold) Gluten Free

    10

  • Tofu Steak,

    breaded and singed with textured soy protein, sugar snap peas, celery, king mushrooms, shaved carrots, sesame oil with au jus of soy and crispy garlic. (Available in Gluten-Free)

    12

  • Stuffed Cabbage Medallions,

    with mixed mushrooms, water chestnuts, carrots and glass noodles, seasoned with hints of scallion and grilled onion.

    13

  • Kale and Tofu,

    with coconut-tamarind curry sauce and Kale chips.

    12

  • Meat

    Spicy-Sweet Tamarind Glazed Rack of Lamb

    with cauliflower puree, autumn squash, carrots with charcoal coconut dust.

    27

  • New York Strip Steak,

    Thai eggplant, bamboo shoots, sweet Thai basil and green chili curry. Gluten Free

    21

  • Grilled Half All-Natural Amish Raised Chicken,

    with spicy tamarind sauce.

    15

  • Kabocha – Kale Chicken Roulade

    accented by kabocha-Thai-chili curry sauce. Gluten Free

    19

  • Mina’s Braised Short Ribs,

    slow cooked and then served in a shallow pool of broth with Chinese u-choy greens and shitake mushroom.

    18

  • Sea

    Khun Sompit’s Big Fish,

    branzino served crispy and whole, with Belgian endive and lime gastrique.

    32

  • Crispy Skin Wild Atlantic Salmon

    zucchini ribbons, cilantro and shallot chips, with house made coconut-cream roasted-chili jam (Available in Gluten-Free).

    24

  • Jumbo Lump Blue Crabmeat,

    served on a bed of warm Thai rice noodles with spicy turmeric-coconut curry and rice crackers. Gluten Free

    18

  • Pan Roasted White Fish Filet,

    sweet pepper chutney, basil powder, fennel, cucumber, radish, chili-tamarind reduction.

    16

  • Coconut Poached Seafood (shrimp, mussels and squid)

    with shimeji mushrooms, cilantro and Thai chilis in kaffir lime, lemongrass and galangal-infused coconut broth. Gluten Free

    20

Dinner $30
Available on Wednesday.

  • Choices of Bites & Greens

    Taro Chicken,

    marinated in lemongrass-infused coconut milk then flash fried & served with chili-peanut gastrique.

  • House Made Pandan Tapioca Pearl Crackers,

    with relish of minced chicken and shrimp slightly sweetened with tamarind -coconut sauce (contains peanuts). Gluten Free

  • Vegetarian Scallop,

    medallion of an Eringi king mushroom with house made chili jam.

  • Charred Eggplant and Tomato,

    with raw radish, fried shallot and spicy tamarind sauce (served cold) Gluten Free

  • Choice of Meat & Sea

    Grilled Half All-Natural Amish Raised Chicken,

    with spicy tamarind sauce.

  • Kabocha – Kale Chicken Roulade

    accented by kabocha-Thai-chili curry sauce. Gluten Free

  • Mina’s Braised Short Ribs,

    slow cooked and served in a shallow pool of broth with Chinese u-choy greens and shitake mushrooms.

  • Pan Roasted White Fish Fillet,

    sweet pepper chutney, basil power, fennel, cucumber, radish, chili-tamarind reduction.

  • Kale and Tofu

    coconut-tamarind curry sauce and Kale chips. (Available in Gluten-Free).

  • Choices of Sweet

    Chocolate Mousse,

    with candied pecans and vanilla ice cream.

  • Libation

    Mai Thai

    MeKhong Thai Rum, Roots Mastiha, Giffard Orgeat, Lime

    11

  • Evanston Buck

    FEW Rye, Ginger beer, House-made Cherry Syrup float, lemon

    11

  • Nakorntini

    FEW Barrel gin, Gills Pier Apple Wine, St. Elder Natural Elder Flower Liqueur, Bitters up

    11

  • Pisco Unicycle

    Macchu Pisco, Pineapple, Lemon-Honey, Peychaurd’s

    11

  • Bubbly Berry

    Henry Vamay Blanc De Blances, St. Elder Natural Elder flower Liqueur, Carpano Antica

    11

  • Beers & Cider

    Chang

    Larger, Thailand 4.2% abv

    Smokey, peaty blend of sweet green apple and full-bodied vanilla, smooth, crisp and incredibly refreshing

    4

  • Singha

    International Larger, Thailand 4.2% abv

    Light, sweet bread aroma, medium-bodied with crisp bitter hops

    4

  • Gatecrasher

    IPA, Evanston, IL  7% abv

    Bountiful aromatic hops with a touch of malt sweetness

    4

  • Night Game

    Double IPA, Sketchbook, Evanston, IL 8.8% abv

    Double IPA with mosaic hops and Michigan Honey.

    7

  • Aperitif Pilsner

    Moody Tongue, Chicago, IL 5% abv

    Balanced malty and spicy rye amber ale combines caramel and rye malts.

    5

  • Old Town Abbey – White

    Witbier, Chicago, IL 4.5% abv

    Crisp and refreshing wheat beer with a hint of lemongrass, complex flavor with floral-citrus aroma

    6

  • Right Bee Cider

    Chicago, IL 6% abv

    Crisp, dry and refreshing. Made with organic apple and local honey

    4

  • WINES

    Fizzy

    Sex M. Lawrence, Brut Rose’ (NV)

    10 | 38

    Henry Vamay Blanc De Blances, Sparkling Wine (NV)

    9 | 35

    Villa Jolanda, Moscato d’Asti

    11

  • White

    NV Gill’s Pier, Michigan Apple Wine, MI

    7 | 28

    Banyan Wines, Gewürztraminer, Monterey County, CA

    10 | 38

    Tierra Del Sol, Sauvignon Blanc, Casablanca Valley, Chile

    9 | 35

    Forty Winks, Unoaked Chardonnay, Yakima Valley, WA

    9 | 35

    Villa Carrissi, Chardonnay, San Marco, Italy

    9 | 34

    Château de Saint Cosme, Liitle James Press Blanc, France

    8 | 32

    Dr. Loosen, Dr. L Riesling, Mosel, Germany

    10 | 38

    Devois de Perret, Rosé, France

    10 | 38

  • Red

    Forty Winks, Merlot, Yakima Valley, WI

    9 | 35

    Chateau Bianca, Pinot Noir, Willamette Valley, OR

    10 | 38

    Domaine de la Bastide Cotes Du Rhone, Red Blend, France

    11 | 42

    Les Jamelles, Vin De Pays d’Oc Pinot Noir, Languedoc-Roussillon, France

    9 | 36

    Familia, Cabinet Sauvignon, Mendoza Argentina

    10 | 39

    Alpamanta Natal, Malbec, Mendoza Argentina

    9 | 35

  • House made sodas

    4

    Hibiscus Soda

    Myer Lemonade Soda

    Roasted Pear-Apple Cider Soda

    Cranberry-Ginger

    Ginger ale

  • Soda

    3

    Thai Iced Tea

    4

    Cold Brew Thai Iced Coffee

    5

  • SWEETS

    Thai Tea Creme Bruele, Lemon curd, seasonal berries and spun sugar.

    8

    Thai Coconut Panna Cotta, served with water chestnut tapioca pearls, fresh jackfruit and young coconut, accented with jackfruit consommé and spun sugar.

    9

    Chocolate Mousse, with candied pecans and vanilla ice cream.

    8

  • Liquid Dessert

    Crown Jewel

    Ballotin Caramel Turtle Whiskey, Koval Rose Hip Liqueur, Lemon & aromatic bitter

    12

    Gun ‘N Rose

    Ballotin Caramel Turtle Whiskey, Koval Rose Hip Liqueur, Lemon & aromatic bitter

    11

  • DIGESTIF

    Lucano Amaro, Italy

    9

    San Emilio Pedro Xime’nez Solera Reserva, Spain

    8

    Giuliana’s Handmade Crema Di Limoncello, Chicago, IL

    10

    Fruit Lab Organic Hibiscus, Los Angeles, CA

    8

    Koval Coffee

    8

  • BRANDY | COGNAC

    Castarede Blanche-Armagnac, France

    10

    Rhine Hall Plum

    11

    Chateau d’Orignac

    9

  • French Press Coffee

    4

    Green Jasmine Tea

    4

Book a table

Reserve your seats below, or dial 847.733.8424.
Your reservation will be kept for 15 minutes from your booking time after that space will be released.
if for any last minute reason you are unable to attend please contact the restaurant directly.
Find a Table