BKK NEWYORK

Wok-tossed rice noodles, egg, chives, bean sprouts, and tamarind sauce. Topped with dried shrimp and crushed peanut.

Broad rice noodles wok-tossed with egg and Chinese broccoli in a savory-sweet dark soy sauce.

Broad rice noodles wok-tossed with egg, Thai basil, garlic, tomato, finger root, peppercorn and fresh Thai chili.

Bangkok-style jasmine fried rice with egg, scallion, tomato , onion, Chinese broccoli, and cilantro, seasoned with our house-made soy sauce.

Wok fried rice with egg, garlic, tomato, peppercorn, fingerroot, birds eye chili and Thai basil in our savory Nam Phrik Phao sweet chili paste sauce.

Thai green curry simmered with coconut milk, eggplant, cauliflower, and carrot.

Thai Massaman curry with baby potatoes and carrots, summered in a rich coconut curry subtly sweetened with palm sugar.

Thai red curry paste simmered with coconut milk, Thai basil, birds eye chili, eggplant, organic tri-color cauliflower, carrot, baby corn and sugar snap pea.

A Thai street classic of steamed chicken with ginger rice and a tangy soybean-chili-lime sauce.

A Thai classic of steamed chicken with ginger rice and tangy soybean-chili-lime sauce.

Grilled chicken tossed with red onion, scallion, cilantro, culantro, and roasted rice powder in a spicy Thai dressing.

Crispy pork belly stir-fried with Chinese broccoli, garlic, and red chili, topped with a sunny-side egg. served over rice.

Wok-tossed organic soy bean tofu with garlic, birds eye chili, red long hot pepper and Chinese broccoli. served over rice.

A light, aromatic chicken broth served with thin rice vermicelli noodles, bean sprouts, scallion, cilantro and fried garlic.

Sukhothai Tom Yum noodle soup, chicken broth, layered with thin rice vermicelli, bean sprouts, peanuts, boiled egg, scallion, cilantro and fried garlic.

Ground beef wok-fried with garlic, red chili, and Thai holy basil, served over rice and topped with a sunny-side egg.

A Thai street favorite - ground chicken wok-fried with garlic, red chili, and Thai holy basil, served over rice and topped with a sunny-side egg.

Crispy pork belly wok-fried with garlic, red chili and Thai holy basil, served over rice and topped with a sunny-side egg.

Eggplant wok-fried with garlic, red chili, and Thai holy basil, served over rice and topped with a sunny-side egg.

Wok-tossed organic tofu, fresh Thai basil leaves with garlic, birds eye chili, red long hot pepper and onion. served over rice.

Tiger prawns, coconut milk, galangal, lemongrass and makrut lime leaves.

Pork Sai Oua (Northern Thai Sausage), hot dog brioche bun, pickled veggies, roasted green chili, garlic & shallot mayo.

Shredded green papaya tossed with carrot, green beans, tomato, and peanut in a tangy palm sugar vinaigrette, finished with dried shrimp powder. Bright, crisp, and refreshing with balanced heat and acidity. (Vegan option available)

Shredded green papaya tossed with carrot, green beans, tomato, and peanut in a tangy palm sugar vinaigrette. Bright, crisp, and refreshing with balanced heat and acidity. (Vegan dressing)

Light, crispy kale layered with fresh apple, orange, and raspberry, complemented by red onion, toasted walnuts and sesame seed. Bright, crunchy, and beautifully balanced with sweet, tart, and nutty notes.

Thai rice dumplings, shiitake mushroom, peanut, sweet radish, coconut cream, fried garlic, and sweet soy glaze.

Golden-fried wheat spring rolls filled with carrot, water chestnut, glass noodles, and cabbage, coated in everything bagel seasoning. Served with a vegan cream cheese pineapple sauce for a savory-sweet, craveable finish.

Donut-shaped ground shrimp, pork, chicken, deep fried and topped with grated salted egg yolk and served with sweet plum sauce.

Crispy flat wings tossed in zapp-style larb spice, delivering bright citrusy heat, toasted aromatics, and bold Thai flavor. Savory, tangy, and addictive

Crispy fried chicken lollipops, golden and juicy, served with a bold Thai hot oil aioli for rich heat and irresistible flavor.

Braised brisket layered in a toasted baguette with melted American cheese and hot oil mayo, served with a Thai-spiced beef jus (Nam Tok Soup).

Tender bone-in short rib, slow-cooked in a rich Massaman curry with creamy coconut milk, baby potatoes, and crispy kale. Mild.

Cheese ravioli, Chef's meatballs served in homestyle northern Thai coconut curry with crispy noodles & Khao Soi fixings on side.

Roasted duck breast simmered in a fragrant house made red curry with creamy coconut milk, pineapple, tomato, and lychee. Rich, aromatic, and beautifully balanced with gentle sweetness and depth. Medium spicy.

Char-grilled half chicken marinated in coconut milk, cumin, and curry powder grilled until tender with a light smokiness. Juicy, aromatic, and well-balanced with a savory finish. Served with toasted baguette, house-made pickles and peanut sauce.

Wok-tossed crispy pork, fresh Thai basil leaves with garlic, birds eye chili, red long hot pepper and onion. Medium spicy.

Lighter version of rice vermicelli, tiger prawns, kale, snap peas, carrot, Thai basil, and bird's eye chili.

Spicy Southern Thai curry, tiger prawns, house-made curry paste.

Tom Yum broth, tiger prawns, squid, mushroom, galangal, lemongrass, makrut lime leaves, Thai basil, and bird's eye chili.

Steamed coconut red curry custard, tiger prawns, squid and ground chicken.

Homemade Southern curry paste simmered with coconut milk and layered in a rich and aromatic Thai crab curry sauce. Served with delicate blue pea flower rice noodles and vegetables. Medium spicy.

Deboned branzino fillets gently poached in an aromatic tom yum broth infused with galangal, lemongrass, kaffir lime leaf, fresh chili, lime, and Thai herbs. Bright, tangy, and deeply fragrant with a clean, comforting finish. Mild.

Crispy whole branzino, tamarind glaze, and crispy rice vermicelli.

Crisp sugar snap peas and organic soy bean tofu stir-fried in aromatic Prik Khing paste with kaffir lime leaf. Bold, savory, and fragrant, delivered in a clean, dry-style curry with vibrant texture and depth.

Thai green curry paste simmered with coconut milk, Thai basil, birds eye chili and seasonal vegetable; organic tri-color cauliflower, carrot, baby corn and sugar snap pea. Medium spicy.

Seasonal vegetables; organic tri-color cauliflower, carrot, baby corn and sugar snap pea wok tossed in our house-made soy sauce.

Wok-tossed rice noodles, egg, chives, bean sprouts, and tamarind sauce and topped with dried shrimp and crushed peanut.

Wok-tossed wide rice noodles with egg, garlic and Chinese broccoli in sweet dark soy sauce.

Wok-tossed wide rice noodles with egg, garlic, tomato, peppercorn, fingerroot, birds eye chili and Thai basil. Medium spicy.

Wok fried rice with garlic, seasonal organic mushroom, butter, and mixed with our house-made soy sauce.

Wok fried rice with egg, garlic, lump crab meat, onion, and scallion finished with butter.

Marinated ground Wagyu, Thai basil, garlic & bird's eye chili served on a sizzling hot stone.

Bangkok-style wok fried rice, egg, garlic, onion, scallion, tomato & Chinese broccoli, house-made soy sauce.

Authentic Thai tea brewed from premium Thai tea leaves, lightly sweetened and finished with condensed milk and evaporated milk (Carnation). Bold, smooth, and refreshingly classic.