Crispy laab-tossed roti fries piled high with kroueng-marinated fried chicken, then drizzled with creamy garlic aioli, tangy jeow som, and sweet chili sauce.

Fried roti cut into fries and tossed in Lao laab seasoning.

Crispy chicken topped with house-made kani mix, jeow som pickled cabbage, fresh spring mix, and rich black garlic aioli. Served on a toasted brioche bun and finished with fresh greens and crunchy garlic on a toasted brioche bun. Combo it with 2 chicken dumplings and roti fries. (Not Gluten Free)

Cambodian smoked wagyu chuck roast marinated in fragrant kreung (lemongrass paste) and seasoned with the bold, tangy flavors of nam tok—lime, toasted rice powder, herbs, and chilies. Topped with house-made jeow som pickled cabbage, fresh spring mix, rich black garlic aioli, and crunchy garlic on a toasted brioche bun. Combo it with 2 chicken dumplings and roti fries. (Not Gluten Free)

Tempura shrimp, house volcano mix, black garlic aioli, jeow som pickled purple cabbage in between two toasted brioche buns. Combo it with 2 dumplings and roti fries. Combo it with 2 chicken dumplings and roti fries. (Not Gluten Free)

Cucumber salad tossed in a tangy tamarind vinaigrette. (Vegan)