Burnt Ends Brisket Panang Curry
This is not your polite little Panang curry. This is Panang that spent a weekend in Texas, got smoke in its clothes, and came back louder.
We start with a rich coconut-peanut curry, slow-built with makrut lime, Thai basil, red bell pepper, and enough heat to keep things interesting. Then we drop in smoky brisket burnt ends, the kind with charred edges, deep bark, and real barbecue attitude. The result is creamy, spicy, smoky, a little sweet, and completely unapologetic.
Thai comfort food meets Texas barbecue. Nobody asked permission.
Burnt Ends Thai Basil
This is the less spicy cousin of our Panang curry, but don’t confuse “less spicy” with “boring.” This one still shows up with smoke, garlic, basil, and a runny fried egg like it has something to prove.
We wok-toss smoky brisket burnt ends with garlic, red bell peppers, sweet onions, Thai basil, and a savory-sweet krapow sauce that clings to every bite. The brisket brings the Texas swagger, the basil keeps it unmistakably Thai, and the egg on top turns the whole thing into comfort food with a little attitude.
Spicy enough to wake you up. Friendly enough to bring home to your parents.
Crispy Chicken
Who doesn’t like a good fried chicken? Especially one that shows up golden, crunchy, juicy, and seasoned with enough Thai attitude to make it more than just “another fried chicken.”
Our crispy chicken is marinated with Thai spices and aromatics, then fried until the outside is crackly and golden while the inside stays tender and juicy. You get that familiar comfort-food crunch, but with a little extra personality from garlic, white pepper, coriander, and warm Thai seasoning running through every bite.
No complicated speech needed here. It is crispy chicken with a Thai accent: hot, crunchy, salty, juicy, lightly spiced, and exactly the kind of thing that disappears from the table faster than anyone wants to admit.
Pad See Ew
Our Pad See Ew is the quiet troublemaker of the menu. It does not need to scream with heat, because it knows exactly what it is doing.
Wide rice noodles are wok-tossed until soft, chewy, and just a little smoky, then folded with chicken, egg, broccoli, carrots, and a deep savory-sweet soy sauce that coats every bite. It is comforting, rich, and familiar, but still has that real Thai street-food soul underneath.
This is the dish for people who say they do not want anything too spicy, then end up guarding the plate like it owes them money. Sweet, savory, and dangerously easy to finish.
Ember Giant Tiger Prawn
This is the dish that walks out of the kitchen and immediately starts acting like it belongs on the menu.
A giant prawn gets dressed in our chef’s special chili cream sauce: rich, silky, mildly spicy, and just dangerous enough to keep you leaning in for another bite. Then we toss in sweet peach slices, because apparently the prawn needed a little Southern charm with its Thai attitude.
It is creamy, spicy, sweet, bright, and surprisingly balanced. The kind of dish that makes people ask, “Wait, what is this?” before quietly stealing the last bite.
