DINE OUT BOSTON 2025
August 3rd –16th
$55 / person
Choose 1 dish for each section
V: Vegan, VT: Vegetarian, GF: Gluten Free, *: Spicy Level
APPETIZERS
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Grilled Cuttlefish with Turmeric + Thai Spicy Seafood Dipping Sauce *
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Mango Cucumber Salad with Homemade Ginger - Sesame Citrus Dressing GF V
Sweet chili pepper, cilantro, maple syrup, GF soy sauce, sesame oil and seed, lime + orange juice
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Chiang Mai: Larb Muang Chicken * GF
Minced chicken, roasted shrimp paste, dehydrated chili, galangal, garlic, red onion, scallion + cilantro, crispy pork skin. Served with Boston lettuce
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Japanese Crispy Fried Shishamo with Siamese Sour Curry Sauce
Cobia fish, tamarind +fish sauce, shallot
ENTRÉES
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Crispy Vegetable Crêpes + Korean Sweet Chili Sauce V
Baby carrot, asparagus, beansprout, GF soy sauce, chive, scallion + cilantro, grounded white pepper, special’s chef sweet chili sauce
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Koar Moo Yang over Mee Klook
Grilled pork jowl, egg noddles, sweet black oyster sauce, peanut, chili flake, toasted rice, soy sauce, string bean, beansprout, scallion + cilantro, garlic-infused oil
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Grilled Atlantic Salmon with Honey Miso Butter + Jasmine Rice
Garlic, sake, red onion, pickle, dill, capper, mayo, black pepper, walnut & raspberry dressing, mixed greens
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Khao Mok Kai: Southern Thai Style Chicken Briyani * GF
Coconut milk, pickled cucumber, sweet chili pepper, curry powder, turmeric, mustard, GF soy sauce, cilantro, crispy red onion+ jasmine rice
DESSERTS
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Fourfold Pastry Cream Puffs VT
Vanilla, pandan, Ceylon black tea, taro, crushed peanut, black sesame, coconut flake
Before placing your order, please inform your server if a person in your party has a food allergy.
• Consumer advisory warning for raw foods in compliance with the Department of Public Health, we advise that eating raw or undercooked meat, poultry, or seafood poses a risk to your health.