The curry paste is pounded, not scooped from a can

Level five uses fresh bird's eye chilies in the amount a kitchen in Chiang Rai would use, which surprises most first timers. Level three is medium by American standards and level four is where most of our Thai guests order. You can always add chili at the table, so start lower on your first visit.

Most can. We keep a separate wok and use a mushroom based sauce in place of fish sauce, and the curry pastes for vegetarian orders are made without shrimp paste. Say vegan rather than no meat when ordering so the kitchen uses the right paste batch.

We can cook without peanuts and without soy sauce containing wheat, but this is a small kitchen where peanuts are used daily. For a severe airborne or cross contact allergy we will tell you honestly that we cannot guarantee separation. Please mention allergies when you order, not on arrival.

Fried noodles travel reasonably well if you eat within twenty minutes and leave the container lid cracked so steam escapes. Khao soi goes out with the crispy noodles in a separate bag for the same reason. Curries and soups actually travel best of anything on the menu.