Doi Moi

Gluten-free. Ribbons of rainbow carrots, chayote, and mango tossed with Kampot peppercorns, Thai basil, and wok-fried cashews.

Gluten-free, vegan option is available. Shredded green papaya, yardlong beans, heirloom tomatoes, and wok-fried peanuts pounded together with a refreshing yet spicy dressing.

Gluten-free. Sliced banana blossom palms tossed with coconut-poached chicken, a mix of freshly chopped herbs and wok-fried shallots topped with crispy shallots and red hot finger chilies.

Flash-fried tender, yet crispy strips of sirloin served with our yellow sriracha made with the bright and spicy burlap pepper for dipping.

Vegan option is available. Choice of Nyonya fried chicken, housemade shan chickpea tofu or Lechon-inspired pork belly in a pineapple glaze.

Gluten-free. Marinated ground pork caged into a lemongrass skewer so the essential oils seep into the meat when fried before serving with our jaew dipping sauce.

Gluten-free. Grilled skewers marinated in scallions and green chillies get an extra kick from a birds eye chilli and shallot sambal served on top.

Gluten-free. Fresh turmeric and candlenut-marinated chicken grilled until golden and served with our coconut peanut sauce.

A gluten-free option is available. Crispy fried red snapper to be eaten with your hands pull off a piece of fish, dip it in a citrus herb sauce and sprinkle it with chili lime leaf salt.

A gluten-free option is available. Butterflied branzino grilled on banana leaves served with sambal belacan and warm roti canai for a hands-on experience.

Gluten-free. Marinated overnight and roasted to order on a bed of lemongrass stalks (please allow 30 minutes for this dish) before serving with scallions, cilantro and a tart chilli garlic sauce.

Gluten-free. Slow-roasted pork ribs in a lemongrass marinade finished on the grill with a fish sauce caramel and stacked high with red hot finger chillies, sesame seeds, scallions and cilantro.

Hand-cut rice noodles are stir-fried with Patagonian prawns and Chinese sausage in a black garlic sauce.

Vegan, gluten-free option is available. Hand-cut rice noodles stir-fried with exotic mushrooms in a sweet soy sauce infused with Thai basil, garlic and chili paste can be made according to your spice level preference.

A gluten-free option is available. Jasmine rice wok-tossed in duck fat with egg, baby shrimp, Chinese sausage and hon shimeji mushrooms.

Vegetarian, vegan, a gluten-free option is available. Assorted vegetables wok-tossed with jasmine rice, egg, Thai basil, garlic and chili paste can be made according to your spice level preference.

Vegan, gluten-free. Steamed sweet rice with pandan leaves served in traditional bamboo holders.

Vegan, gluten-free. Steamed jasmine rice with lemongrass stalks, coconut milk and bay leaves.

Gluten-free, vegan. A play on the traditional stew, where Chinese eggplant, bell peppers, and zucchini marry red coconut curry in a nod to the French influence in Thailand.

Slow-braised duck leg in black cardamom, dried chili and coconut milk broth served with fresh egg noodles, pickled mustard greens, chili oil, cilantro and a crispy noodle nest.

Gluten-free, vegan. A vegan spin on the traditional northern dish with roasted purple sweet potatoes, ripe yellow and young green jackfruit in a peanut and tamarind-based curry.

Gluten-free. Slow braised short rib, Thai green eggplant and Thai basil come together for a rich spicy dry curry inspired by the jungles of northern Thailand.

Gluten-free. Seared Icelandic cod and sauteed asparagus served with a vibrant coconut sauce that features fresh galangal, ginger and turmeric.

Gluten-free, vegan option is available. Caramelized shallots sauteed with fresh turmeric, ginger, green birds-eye chilies and fish sauce can be made according to your spice level preference.

A gluten-free option is available, the vegan option is available. Sauteed in garlic, red birds-eye chilies and oyster sauce can be made according to your spice level preference.

Gluten-free, vegan. Sauteed shallots served with crispy pee wee potatoes, curry leaves, black mustard seeds, Sri Lanka chilli powder and fresh turmeric.

Traditional mango sticky rice with a twist. We infuse our sticky rice with butterfly pea flower to give it a beautiful blue color.

A buttery, spiced, 4 layer Indonesian spice cake. A nod to the Dutch influence in Indonesia with notes of cinnamon, cloves, and nutmeg.

A playful spin on a childhood classic. Rolled pandan chiffon cake with coconut frosting, topped with white chocolate and toasted coconut flakes.

Thai iced tea or Vietnamese iced coffee pastry cream stuffed in a bombolini style doughnut. The granulated sugar over top is bruleed for an extra crunch.

Rotating flavors. Option for dairy-free, gluten-free and vegan soft serve.

Nitro iced coffee (black) or big trouble counter culture hot coffee.

Basil tea punch, passionfruit or ginger beer.

Thai iced tea or Vietnamese sweet iced coffee.

Blue velvet black, or temple of heaven green, or chamomile caffeine free tea.

Butterfly pea flower or organic green iced tea.