Caviar & Corn ($18)
Corn kernels rest in a pool of corn juice and yuzu; the bright bite of yuzu gets you first, then the heat of chili, then the sweetness of fresh corn before the salty pop of paddlefish caviar on top.
Kale Salad ($11)
Very Caesar-like, except swapping out Romaine for kale, and anchovies for cincalok, a Malaysian fermented shrimp condiment, to impart that fishiness.
Smoked Goat Ragu ($24)
All sorts of smoked meats show up on the menu; here, it's smoked goat as an unorthodox ragu, with a little chili heat and, instead of Parmesan, the somewhat similar-tasting (but clearly goaty) capra sarda.
Where your cocktails are shaken, unless you opt for...
Sit at one of these booths and, for around $60, do your cocktails "Thai bottle service"-style: a 375ml bottle of a spirit (including Jameson, Maker's, Beefeater, etc.), served either with classic mixers or, for a surcharge, with their house-made sodas. (For an extra $15, get your martini or Manhattan shaken at your table.)
Isaan-Style Duck Laab ($22)
Duck with onion and sawtooth coriander, its rich juices pooling at the bottom, with fresh lettuce leaves for rolling.
Buttermilk Fried 1/2 Rabbit ($38)
You'd be forgiven for thinking it were fried chicken, until you bite through the crisp skin to find something else. It's served with a bottle of a tart, not-too-hot sauce of preserved lemon, green chili, and brown rice vinegar.
Trippa “Malaysiana" ($15)
Italy meets Malaysia, the tomato sauce here savory and spicy, served with olive-oiled crusty bread for scooping up the tender tripe.
Fatty Manhattan ($15)
(ri)1 rye, vermouth, angostura bitters, and lemon zest, with smoked cherry Coke.
Composed Cheese Plate ($9)
You think you know what to expect from a cheese plate; not here. Little pieces of buttery, grilled-cheese-like bread cover up a plate of Shaker Blue, with a honey-vinegar condiment and a jackfruit parfait.
Durian-Buttermilk-White Chocolate ($11)
Yes, it tastes like durian, but in a mellowed-out way, for those not quite inclined toward the fragrant fruit. It's a durian-chili-pineapple sorbet that mingles with a buttermilk panna cotta, with a white chocolate foam and spiced crispy bits.