Royal appetizer of sweet-and-savory ground pork with peanuts, dried sweet radish, and cilantro, served atop pineapple.

Steamed sago wrapped around a peanut and sweet-radish filling, finished with crispy dried garlic. (VG)

Marinated river prawns wrapped in egg noodle, fried , served with plum sauce.

Isan-style beef tartare from sirloin, toasted sweet rice, culantro, shallot, mint, spicy lime, and kaffir lime leaf, Crispy rice chips.

Pomelo salad with grilled squid and crispy seafood Tueli, dressed in a Monsoon-style yum dressing.

Vegetarian rice-noodle roll with bean sprouts, julienned cucumber and carrot, cilantro, and palo tofu; topped with crispy fried garlic and served with sweet-spicy black soy sauce. (VG)

Cumin curry, crab-lump with fried soft-shell crab, vermicelli infused with butterfly-pea flower, Asian vegetables, cumin tuile, and cilantro oil.

Grilled sirloin, sliced and served with ka-prao reduction, roasted rice-tamarind-fermented-fish paste, black sticky rice wrapped in banana leaf, veggies steamed in coconut milk.

Napa cabbage and tofu-skin rolls filled with glass noodles, scallions, enoki mushrooms, and kombu; finished with cilantro, sesame, sweet-spicy sesame bean curd sauce, and a clear soup.

Black sweet rice with fresh mango, butterfly-pea ice cream, coconut cheese foam, and coconut-water jelly.

Thai-style coconut mochi with red-bean ice cream, sago, sweet corn, and smoked kati sauce.