EEM — Food Ingredient Glossary

EEM Thai BBQ · Food Bible Series

Food Ingredient
Glossary

A searchable field guide to what's in the kitchen

Every dish, special, and dessert we serve is built from specific ingredients - some familiar, many not. This searchable glossary gives the floor a fast way to answer guest questions about what an ingredient is, where it appears, and which allergies or dietary restrictions it touches.

Use the lookup bar at the top when a guest mentions an allergy, ingredient, or dish. Search terms like "shellfish," "gelatin," "Pork Steak," "POG," "gluten," or "coconut" will surface the relevant cards.

SectionAromatics & Herbs SectionSauces & Condiments SectionDairy & Coconut SectionStarches & Binders SectionProduce & Citrus SectionProteins SectionGarnishes & Toppings SectionSpecials & Desserts SectionAllergen Map SectionAllergy Protocol

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Category 01

Aromatics & Herbs

Galangal (kha)

A rhizome related to ginger but distinctly more piney, citrusy, and medicinal in flavor. Harder and denser than ginger with a pale ivory interior. The backbone of our massaman curry paste and also used in the chili jam for the cauliflower and in the ceviche nam jim. Not a substitute for ginger — a different ingredient entirely.

Found in Massaman Curry, Hot Fried Cauliflower, Thai Ceviche

Lemongrass (takrai)

A tall grass with a bright, floral-citrus aroma. The lower stalk is used in pastes and braises; the outer layers are fibrous and inedible. Adds a clean lemony fragrance without acidity. Used across multiple dishes including the massaman paste, beet salad cream, and the sausage build.

Found in Massaman Curry, Beet Salad, Red Curry Sausage

Thai Cardamom (luk krawan)

A large, smoky, camphor-like cardamom pod — very different from the green cardamom used in Indian cooking. Adds a woody, slightly menthol depth to slow-braised dishes and spice pastes. One of the signature flavors in our massaman curry.

Found in Massaman Curry

Makrut Lime Leaf (bai makrut)

The fragrant double-leaf of the kaffir lime tree. Intensely floral and citrusy — nothing else smells quite like it. Used in the sausage mix to perfume the meat. The leaves themselves are not typically eaten; they're aromatics that infuse flavor during cooking. A distinctive marker of Southeast Asian cuisine.

Found in Red Curry Sausage

Star Anise (poi kak)

A star-shaped spice with a distinct licorice-anise flavor. Used whole in braises and pastes — contributes sweet, aromatic depth common in Southeast Asian and Chinese cooking. A small amount goes a long way.

Found in Massaman Curry

Cinnamon (ob choei)

Used in stick form in our massaman curry, adding warm sweetness and complexity to the braising liquid. Thai and Vietnamese cinnamons (cassia) are more intensely flavored than the Ceylon variety common in Western baking.

Found in Massaman Curry

Tamarind (makham)

A sticky, sour paste from the fruit of the tamarind tree. Adds tangy depth and dark, complex sourness. Used in our massaman curry, the som tam dressing for papaya salad, the cauliflower chili jam, and the ceviche nam jim. Very different from vinegar — rounder and fruitier.

Found in Massaman Curry, Papaya Salad, Hot Fried Cauliflower, Thai Ceviche

California Chili (dried)

Nightshade

Large dried red chilies with mild, fruity heat and deep red color. Used to build the body of curry pastes — they add color and flavor complexity without overwhelming spice. Very different from bird's eye or Thai chilies in heat level.

Found in Massaman Curry, Hot Fried Cauliflower (chili jam)

Anaheim Chili (fresh & charred)

Nightshade

A mild to medium-heat green chili — much less spicy than Thai chilies, with a slightly sweet, grassy flavor. For the nam prik num, Anaheims are char-roasted until blackened, peeled, and blended. The char gives the dip its signature smokiness and depth. Always nightshade.

Found in Red Curry Sausage (nam prik num)

Bird's Eye Chili (prik kee noo)

Nightshade

Small, extremely hot chilies — the primary heat source for the papaya salad and used throughout our kitchen. Non-negotiable in the papaya salad (spice cannot be adjusted). A single bird's eye chili can be 10–100x hotter than a jalapeño. Also used in the ceviche nam jim and sausage nam prik num.

Found in Papaya Salad, Thai Ceviche, Red Curry Sausage (nam prik num)

Mint (saranae)

Fresh mint leaves used as a garnish and flavor element. Provides cooling contrast against richer or more acidic components. Thai mint is often spearmint — brighter and less sharp than peppermint.

Found in Beet Salad, Thai Ceviche

Micro Cilantro / Cilantro

Micro cilantro is young cilantro harvested shortly after germination — delicate with concentrated herbal, citrusy flavor. Regular cilantro appears in the sweet & sour sauce and ceviche. Both are approved modifiers on relevant dishes — guests who dislike cilantro can request it omitted.

Found in Beet Salad, Sweet & Sour Chicken, Thai Ceviche, Red Curry Sausage

Krachai (fingerroot)

A rhizome in the ginger family, lighter and more floral than ginger with an earthy, slightly sweet flavor. Used in the curry pastes for both red and green curry to add a layer of aromatic complexity distinct from galangal. A good talking point for guests curious about "what makes Thai curry taste like Thai curry."

Found in Red Curry w/ Roasted Veg, Green Curry w/ Crispy Pork

Thai Basil (horapha)

A peppery, anise-forward basil — distinct from the sweet basil used in Italian cooking. Used as a fresh garnish that wilts slightly from residual heat, releasing its licorice-like aroma. A signature herb in jungle curry and the krapao stir-fry.

Found in Jungle Curry, Smoked Pork Krapao

Sawtooth Herb (phak chi farang)

A long, serrated-edge herb similar to cilantro but more robust and more citrusy — sometimes called "culantro." Used as a fresh garnish on the jungle curry. For guests who like cilantro but want something bolder, this is a good talking point. For guests who dislike cilantro, flag this as a related flavor.

Found in Jungle Curry

Jalapeño & Serrano Chilies

Nightshade

Fresh green chilies with mild-to-medium heat — much less spicy than bird's eye or Thai chilies. These are the fresh green chili component of the green curry paste, contributing to its brighter, fresher profile compared to red curry. Nightshade allergen applies.

Found in Green Curry w/ Crispy Pork

Coriander, Cumin & White Pepper

A trio of warm, earthy spices used together in several curry pastes — coriander seed adds citrusy warmth, cumin adds depth, and white pepper adds a sharper, more pungent heat than black pepper. Generally allergen-free and a foundational part of our curry paste flavor profiles.

Found in Green Curry, Jungle Curry

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Category 02

Sauces & Condiments

Fish Sauce (nam pla)

Fish

The foundational seasoning of Thai cooking — made from fermented anchovies and salt. Salty, savory, deeply umami. Used as a flavor base in dressings, marinades, and sauces throughout our menu. Even a small amount means a dish contains fish. Always disclose to guests with fish allergies.

Found in Massaman Curry, Papaya Salad, Thai Ceviche, Field Greens, Hot Fried Cauliflower, Red Curry Sausage

Thin Soy Sauce (si-ew khao)

SoyGluten

A lighter, saltier soy sauce — the most common soy sauce in Thai cooking. Contains both soy (major allergen) and wheat (gluten). Not safe for celiac guests or soy-allergic guests. Used in the Yu Choy stir fry sauce and tamarind dressing, among other applications.

Found in Yu Choy, Papaya Salad, Thai Ceviche, Field Greens

Sweet Soy Sauce (si-ew dam)

SoyGluten

A thicker, sweeter, molasses-like soy sauce used in stir fry applications. Adds a glossy finish and caramel-sweet depth to the Yu Choy. Like thin soy, it contains both soy and gluten. The two soy sauces work together in the stir fry sauce — thin for salt, sweet for color and glaze.

Found in Yu Choy (stir fry sauce)

Vegan Fish Sauce (pineapple-based)

A fermented pineapple-based condiment that mimics the salty, funky, umami profile of fish sauce without any seafood. Used in the beet salad vinaigrette. Important for vegan guests — this is what makes that dish fish-free. Also contains pineapple, relevant for guests with pineapple sensitivity.

Found in Beet Salad (vinaigrette)

Soybean Oil

Soy

Our primary frying and cooking oil. Derived from soybeans — relevant for guests with soy allergies, though highly refined soybean oil is tolerated by many with soy allergies. Always check with the guest and kitchen for their specific sensitivity level. Used broadly across the kitchen.

Found in Broadly across the kitchen — Yu Choy, Massaman, Field Greens, and more

Garlic Oil / Shallot Oil

Allium

Oils infused with garlic or shallots — used as flavor bases in sauces like the cauliflower hot sauce. More subtle than raw allium but still carry allium compounds. Guests with severe allium allergies or FODMAP sensitivities should be flagged to the kitchen.

Found in Hot Fried Cauliflower (hot sauce)

Fried Chili Crisp

Nightshade

A condiment of fried chili flakes and aromatics in oil — adds texture, heat, and smoky depth. Used as a component in the cauliflower hot sauce alongside the chili jam. Contains nightshades. Often also contains allium and sesame depending on the brand — confirm with the kitchen for the specific product used.

Found in Hot Fried Cauliflower (hot sauce)

Chili Jam

NightshadeFishAllium

A house-made sweet-spicy paste built from Thai chilies, California peppers, galangal, shallot, garlic, fish sauce, and tamarind. Rich, jammy, funky, and deeply layered. The heart of the cauliflower hot sauce. Contains fish sauce (fish allergen), allium, and nightshades — multiple allergen flags.

Found in Hot Fried Cauliflower (hot sauce build)

Nam Prik Num

NightshadeFishAllium

A Northern Thai roasted green chili dip. Built from charred and peeled Anaheim chilis blended with Thai chili, shallot, garlic, fish sauce, lime juice, and salt. Smoky, tangy, funky, and complex. Served alongside the sausage for dipping. Contains fish sauce, alliums, and nightshades.

Found in Red Curry Sausage

Mirin

AlcoholGluten

A sweet Japanese rice wine used as a cooking condiment. Adds mild sweetness and a gentle glaze to sauces. Used in the cauliflower hot sauce. Contains alcohol and is typically made from glutinous rice — gluten-free by grain but may be processed with gluten; confirm for strict celiac guests.

Found in Hot Fried Cauliflower (hot sauce)

Shaoxing Rice Wine

AlcoholGluten

A Chinese fermented rice wine used in stir fry cooking. Adds a subtle savory-sweet depth and helps deglaze the wok. Used in the Yu Choy stir fry sauce. Contains alcohol and gluten. Guests with alcohol sensitivities or gluten issues should be made aware it is present in the sauce.

Found in Yu Choy (stir fry sauce)

White Vinegar

A clean, sharp vinegar used in the cauliflower hot sauce for brightness, and as the pickling liquid base for shallots. Neutral enough not to overpower other flavors. Vegan, gluten-free, and allergen-free in standard form.

Found in Hot Fried Cauliflower, Pickled Shallots (Field Greens, Sausage)

Shrimp Paste (kapi)

Shellfish

A pungent, fermented paste made from ground shrimp and salt — a foundational ingredient in many Thai curry pastes, providing deep umami and saltiness. A major shellfish allergen. Used in white curry and jungle curry pastes. Green curry is shellfish free and does not contain shrimp paste. Always disclose proactively for shellfish-allergic guests — white curry and jungle curry cannot be made without it as the paste is pre-made.

Found in White Curry, Jungle Curry

Golden Mountain Soy Sauce

SoyGluten

A Thai seasoning sauce similar to a lighter, slightly sweeter soy sauce — used for depth and saltiness. Found in the white curry burnt end sauce and the vegan chili jam for fried rice. Contains both soy and gluten — relevant for the white curry's "cannot be made gluten free" status.

Found in White Curry (burnt end sauce), Roasted Mushroom Fried Rice (chili jam)

Oyster Sauce

ShellfishGluten

A thick, dark, savory sauce made from oyster extract — adds deep umami and a glossy finish. Used in the krapao sauce for the smoked pork dish. A shellfish allergen, separate from shrimp paste — guests with shellfish allergies should avoid this dish entirely. Also contains gluten, contributing to that dish's "cannot be made gluten free" status.

Found in Smoked Pork Krapao

Nam Prik Plaa

FishCitrusAllium

A bright, punchy Thai dipping sauce made from fish sauce, lime juice and rind, shallot, and Thai chili. Served alongside the smoked pork krapao. Contains fish sauce and fresh citrus — the only citrus-containing element of that dish. Can be removed entirely as an approved modification ("NO NPP") for guests avoiding citrus, though the dish remains gluten-containing regardless.

Found in Smoked Pork Krapao

Molasses & Dark Corn Syrup

Two deep, dark sweeteners used together in the white curry's burnt end sauce — they create the sticky, caramelized glaze that defines the dish. Molasses adds a slightly bitter, robust sweetness while dark corn syrup adds glossy stickiness. Generally allergen-free, though corn sensitivities (uncommon) should be noted.

Found in White Curry (burnt end sauce)

Vegan Chili Jam

SoyAlliumNightshade

A plant-based version of our chili jam — built from Thai and California chilies, galangal, shallots, garlic, golden mountain soy, and tamarind, with no fish sauce. The key ingredient that makes the Roasted Mushroom Fried Rice fully vegan. Contains soy, allium, and nightshades, but no seafood — an important distinction from the standard chili jam used in Hot Fried Cauliflower and Chopped BBQ Fried Rice.

Found in Roasted Mushroom Fried Rice

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Category 03

Sweeteners

Palm Sugar (nam tan peep)

Unrefined sugar from the sap of palm trees. Less sweet than white sugar with a slight caramel, molasses-like depth. Used to balance sour and salty notes in Thai dishes — in the som tam dressing, ceviche nam jim, and tamarind dressing. Comes as discs or cylinders; must be grated or dissolved. Vegan-friendly.

Found in Massaman Curry, Papaya Salad, Thai Ceviche, Field Greens

Sugar (white & others)

White granulated sugar is used in brines (sweet & sour chicken), pickling liquids, and the stir fry sauce. Neutral and clean — no flavor beyond sweetness. Generally allergen-free.

Found in Sweet & Sour Chicken (brine), Yu Choy, Pickled Shallots

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Category 04

Dairy & Coconut

Coconut Cream (hua kathi)

Coconut

The thick, fatty layer pressed from fresh or dried coconut flesh. Richer and less watery than coconut milk. Used as the top layer of the massaman curry, thickened with rice flour. Coconut is classified as a tree nut by the FDA — always disclose to guests with tree nut allergies.

Found in Massaman Curry, Field Greens (dressing)

Lemongrass Cream

A house-made coconut-based cream infused with lemongrass - the base of the beet salad. It is dairy-free and vegan; the lemongrass gives it a bright, floral citrus note that complements the earthiness of the beets.

Found in Beet Salad

Milk Powder

Dairy

Dried whole or skim milk used as a binder and flavor enhancer in the sausage mix. Adds a subtle richness and helps bind the meat mixture. Integral to the sausage — it cannot be removed. Guests with dairy allergies cannot order the Red Curry Sausage. This is a non-negotiable allergen disclosure for that dish.

Found in Red Curry Sausage

Toasted Coconut

Coconut

Shredded or flaked coconut, toasted until golden. Used as a garnish on the field greens salad for texture and subtle sweetness. Tree nut allergen per FDA. Can be omitted on request as an approved modifier.

Found in Field Greens Salad

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Category 05

Starches, Flours & Binders

Rice Flour (paeng khao)

Ground rice used as a thickening agent and part of the tempura batter. Gluten-free. Used in the massaman curry coconut cream and in the cauliflower tempura batter alongside AP flour. Provides a lighter, crispier texture than wheat flour alone in fry applications.

Found in Massaman Curry, Hot Fried Cauliflower (tempura batter)

All-Purpose Flour (AP)

Gluten

Standard wheat flour — a major source of gluten. Used in the cauliflower tempura batter and the sweet & sour chicken breading. These dishes cannot be made gluten-free. Always flag for any guest who mentions celiac disease or gluten sensitivity before they order either item.

Found in Hot Fried Cauliflower, Sweet & Sour Fried Chicken

Cornstarch

A fine starch derived from corn, used as a thickener and coating agent. Contributes to the crispy texture of fried dishes and glossy finish in stir fry sauces. Gluten-free by nature, but cross-contamination may occur in our kitchen. Present in the Yu Choy sauce and cauliflower batter.

Found in Yu Choy (stir fry sauce), Hot Fried Cauliflower (tempura batter), Sweet & Sour Chicken (breading)

Mushroom Powder

Mushroom

Dried, powdered mushroom — typically shiitake or porcini. Used as an umami booster and MSG-free flavor enhancer in the stir fry sauce and tempura batter. Adds savory depth without being identifiable as "mushroom" flavor. Relevant for guests with mushroom sensitivities, which while uncommon do exist.

Found in Yu Choy (stir fry sauce), Hot Fried Cauliflower (tempura batter)

Red Curry Powder

Nightshade

A pre-ground blend of spices including dried chili, coriander, cumin, turmeric, and others — similar in spirit to a Thai red curry paste but in dry form. Used in the chicken breading for flavor and the sausage mix. Contains nightshades (dried chili). Adds warm, earthy heat rather than the fresh spice of chilies.

Found in Sweet & Sour Fried Chicken (breading), Red Curry Sausage

Turmeric

A bright yellow rhizome in the ginger family — earthy, slightly bitter, and deeply pigmented. Used in the sausage build for flavor and color. No known major allergens, though it can stain skin and surfaces. The yellow-orange color it produces is distinctive in dishes.

Found in Red Curry Sausage

Paprika

Nightshade

Dried, ground red pepper — used in the sausage mix alongside red curry powder for color and a mild, sweet pepper flavor. A nightshade. Smoked paprika adds smokiness; sweet paprika adds color without heat. Both are used in various parts of our kitchen.

Found in Red Curry Sausage

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Category 06

Produce & Citrus

Yu Choy

A Chinese leafy green with tender stalks, small yellow flowers, and a slight peppery, mustard-green bite with a touch of natural sweetness. Less bitter than broccoli rabe, more delicate than mustard greens. The entire plant is edible — stalk, leaf, and flower bud. A common guest question: it's a cousin of bok choy but more tender and slightly bolder in flavor.

Found in Wok-Fried Yu Choy

Cauliflower

A brassica vegetable with a dense, meaty texture that holds up well to frying. Par-cooked before being battered and fried to order — the par-cook ensures it's fully tender inside while the tempura batter crisps on the outside. A good option for guests avoiding meat, though this dish is not vegan (contains seafood via fish sauce).

Found in Hot Fried Cauliflower

Green Papaya (makok)

Unripe papaya, shredded and used in the papaya salad. Firm, neutral in flavor, and crunchy — the texture absorbs the dressing rather than contributing sweetness. Very different from the ripe orange papaya guests may know from fruit plates.

Found in Papaya Salad

Longbeans

Similar to green beans but longer and slightly more grassy in flavor. Pounded directly into the papaya salad in the traditional pok pok method — they add crunch and a fresh vegetable note. Cut into pieces before pounding. Generally allergen-free.

Found in Papaya Salad

Beets (roasted)

Earthy, sweet root vegetables roasted to concentrate their flavor. Deep red or gold depending on variety. Provide natural sweetness and a striking visual contrast in the beet salad. Worth noting to guests: beets can temporarily discolor urine — a harmless but sometimes alarming effect.

Found in Beet Salad

Apple (Honeycrisp or Fuji)

Thin-sliced raw apple used as a garnish element in the field greens salad. Contributes crisp texture and a clean, sweet-tart finish that balances the tangy tamarind dressing. Can be omitted on request as an approved modifier. Generally allergen-free.

Found in Field Greens Salad

Lime / Yuzu (citrus)

Citrus

Fresh lime is used extensively for brightness and acidity across the menu. Yuzu is a Japanese citrus — more floral and complex than lime, less sharp than lemon. Used specifically in the ceviche nam jim for a distinctly aromatic citrus note. Both are fresh-squeezed. Citrus allergies are uncommon but real; confirm with guests who mention sensitivities.

Found in Thai Ceviche (yuzu + lime), Papaya Salad, Field Greens, Red Curry Sausage (nam prik num)

Orange

Citrus

Fresh orange segments and orange juice. Segments are used in the beet salad for color and sweetness; orange juice is a component of the ceviche nam jim for a rounder citrus profile. Citrus allergen applies.

Found in Beet Salad, Thai Ceviche (nam jim)

Tomato / Cherry Tomato

Nightshade

Small tomatoes pounded into the papaya salad for acidity, color, and a burst of juiciness. A nightshade — relevant for guests with nightshade sensitivities. Once pounded into the salad, they cannot be removed.

Found in Papaya Salad

Persian Cucumber / Salted Cucumber

Small, thin-skinned Persian cucumbers with a crisp texture and mild flavor. Used in the ceviche as a salted small dice — salting draws out moisture so the cucumber stays firm and doesn't water down the nam jim. Also served fresh alongside the sausage as a free garnish.

Found in Thai Ceviche, Red Curry Sausage (free add)

Green Onion (negi)

Allium

Fresh green onions (scallions) — tossed in as a garnish on the hot fried cauliflower. A lighter, fresher allium than shallots or onions. Can be served on the side as an approved modifier. Always allium-family.

Found in Hot Fried Cauliflower

Shredded Cabbage

Raw shredded green cabbage used as a garnish base for both the hot fried cauliflower and the sweet & sour chicken. Adds crunch and clean freshness that cuts through rich sauces. Allergen-free and vegan.

Found in Hot Fried Cauliflower, Sweet & Sour Fried Chicken

Little Gem Lettuce

A small, tender lettuce with compact heads — crispier than butter lettuce, more delicate than romaine. Served with the sausage as a free add for building lettuce wraps. Servers should walk guests through the wrap build: sausage slice, nam prik num, peanuts, pickled shallot — one bite tells the whole story.

Found in Red Curry Sausage (free add)

Mixed Field Greens

A seasonal blend of tender lettuces and baby greens — arugula, frisée, red leaf, and others depending on availability. The base of the Field Greens Salad. Generally allergen-free. Vegan and gluten-free.

Found in Field Greens Salad

Napa Cabbage

A mild, tender Chinese cabbage with crinkled pale-green leaves — much softer and sweeter than green cabbage. Steamed and served as a base in the jungle curry, where it absorbs the bold broth while adding a cooling, mellow contrast to the heat.

Found in Jungle Curry

Bok Choy

A Chinese cabbage with thick, crunchy white stalks and dark green leaves — milder and less peppery than its cousin yu choy. Steamed and used as a vegetable component in the red curry with roasted vegetables. Can be omitted as an approved modification for guests who don't care for it.

Found in Red Curry w/ Roasted Veg

Red Bell Pepper

Nightshade

Sweet, crisp bell pepper served raw and cut into strips in the red curry with roasted vegetables — its raw crunch and sweetness contrast against the rich, cooked components of the bowl. A nightshade. Can be omitted as an approved modification.

Found in Red Curry w/ Roasted Veg

Cremini Mushrooms

Mushroom

Also called baby bella mushrooms — earthy, meaty, and slightly deeper in flavor than white button mushrooms. Roasted with soybean oil and salt. Used whole as the primary "protein" element in both the Red Curry w/ Roasted Veg and the Roasted Mushroom Fried Rice. The whole mushroom can be removed on request, though mushroom powder remains in the curry paste itself and cannot be removed.

Found in Red Curry w/ Roasted Veg, Roasted Mushroom Fried Rice

Shishito Peppers

Nightshade

Small, thin-walled green peppers with low-to-medium heat — most are mild, though occasionally one in a batch carries real spice (a fun fact for guests). Wok-charred until blistered, then sliced. Used in both fried rice dishes for a smoky, slightly bitter contrast to the sweetness of the rice and chili jam.

Found in Roasted Mushroom Fried Rice, Chopped BBQ Fried Rice

Jasmine Rice

A long-grain, fragrant rice with a subtly floral aroma — the standard rice across Thai cuisine. Used as the base for both fried rice dishes, wok-fired to order with sugar added for caramelization. Naturally gluten-free, though both fried rice dishes contain other gluten-bearing sauces (the mushroom fried rice cannot be made gluten free; confirm current status with kitchen for BBQ rice).

Found in Roasted Mushroom Fried Rice, Chopped BBQ Fried Rice, Smoked Pork Krapao

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Category 07

Proteins

Smoked Lamb Shoulder

Oak-smoked for 9–10 hours on an offset smoker until fall-apart tender. Lamb shoulder has more fat and connective tissue than leg — that marbling creates richness. The smoke flavor is subtle. For guests unfamiliar with lamb: slightly gamier and more savory than beef, incredibly tender at this cook time.

Found in Massaman Curry

Brisket (sliced & chopped)

A fatty, well-marbled beef cut from the chest — the standard BBQ brisket cut. Smoked oak low-and-slow over an offset smoker. Used three ways across the menu: as the meat base in the sausage, sliced (one fatty "point" piece + two leaner "flat" pieces) in the jungle curry, and chopped into the BBQ fried rice. The contrast between the fatty point and lean flat is intentional — worth mentioning to guests who ask about the cuts.

Found in Red Curry Sausage, Jungle Curry, Chopped BBQ Fried Rice

Brisket Burnt Ends

The richest part of the brisket — smoked 12–15 hours over oak, cooled, cut into cubes, then tossed in a sticky molasses–golden mountain soy sauce and caramelized until glazed. The signature component of our White Curry. Deeply smoky, sweet, and savory with a sticky exterior and tender interior.

Found in White Curry

Smoked Pulled Pork (crispy)

Pork shoulder smoked 9–10 hours over oak, rested overnight, then pulled and crisped before service. The crisping step gives texture contrast against the soft, brothy green curry it's served with — pull-apart tender on the inside, with crispy edges where it meets the wok.

Found in Green Curry w/ Crispy Pork

Smoked Pork Belly (burnt ends)

Pork belly smoked on an offset smoker for 8–9 hours, then finished in a foil "boat" in its own rendered fat for a deeply caramelized exterior and tender interior. Wok-tossed to order with Thai chilis and garlic for the krapao. Richer and fattier than brisket — a good descriptor for guests asking how it differs from the BBQ brisket dishes.

Found in Smoked Pork Krapao

Pork Casing

Pork

Natural sausage casing made from pork intestine. Gives the sausage its shape and snaps when bitten through. While the sausage meat is beef brisket, the casing is pork — relevant for guests who avoid pork for dietary, religious, or personal reasons. Always disclose if asked about pork content.

Found in Red Curry Sausage

Kanpachi (Hawaiian amberjack)

Fish

A premium fish farmed in Hawaii — clean, mild, buttery flavor with a firm texture that holds up to the citrus curing in ceviche. Served raw. Always flag this as a raw fish dish when guests ask. Two ounces per order, five pieces. Dinner only — do not ring for lunch service.

Found in Thai-Style Ceviche

Fried Chicken (bone-in thigh)

Gluten

Brined bone-in chicken thighs dredged in a red curry–spiced breading and fried in soybean oil. The brine (sugar, salt, water, 24–48 hrs) tenderizes deeply. The breading creates a shatteringly crisp crust. Contains gluten from AP flour and cornstarch. Not gluten-free under any circumstances.

Found in Sweet & Sour Fried Chicken

Dried Shrimp (goong haeng)

Shellfish

Small sun-dried shrimp with an intense, savory, briny flavor. Used in the papaya salad — they dissolve into the dressing rather than appearing as visible chunks. A major shellfish allergen. Even a small amount can trigger reactions. Always disclose proactively to anyone mentioning shellfish sensitivity — do not wait to be asked.

Found in Papaya Salad

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Category 08

Garnishes & Toppings

Dry-Roasted Peanuts

Peanut

Peanuts roasted without oil to concentrate flavor and crunch. Used as a topping in the massaman curry, papaya salad, hot fried cauliflower, and sausage. A major allergen — peanut allergies can be severe and life-threatening. All dishes with peanuts allow removal or on-the-side as an approved mod. Cross-contamination cannot be guaranteed.

Found in Massaman Curry, Papaya Salad, Hot Fried Cauliflower, Red Curry Sausage

Black Garlic

Allium

Aged, fermented garlic that has turned black through a slow Maillard reaction — the flavor transforms into something deep, sweet, and molasses-like, with none of the sharpness of raw garlic. Used in the ceviche as dots or a smear on the plate. Allium family, same advisory applies.

Found in Thai-Style Ceviche

Fried Shallots

Allium

Thinly sliced shallots fried until golden and crispy — a classic Thai garnish. Adds sweet, caramelized allium flavor and textural crunch. Shallots are in the allium family (onions, garlic, leeks). Relevant for guests with FODMAP sensitivities or allium intolerance.

Found in Massaman Curry, Field Greens Salad

Pickled Shallots

Allium

Shallots cold-pickled in white vinegar, sugar, salt, and water — bright, tangy, lightly sweet. House-made. Used in multiple dishes to balance richness or fatty components. Allium family. Can be omitted or served on the side as an approved modifier in all dishes they appear in.

Found in Field Greens Salad, Thai Ceviche, Red Curry Sausage

Roasted Onions

Allium

Onions roasted until sweet and jammy — used as a garnish and flavor element in the massaman curry. Allium family. An approved modifier — guests may have them removed or on the side.

Found in Massaman Curry

Chili Rice Puff

Puffed rice (or pad thai noodles, fried at high temp) dusted with chili powder, salt, and citric acid. Provides crunch and a mild savory-spice note in the beet salad. Made from rice, naturally gluten-free by grain — though kitchen cross-contamination may apply. The "flamin' hot"-inspired element of the dish.

Found in Beet Salad

Vodka (tempura)

Alcohol

Vodka is used in the tempura batter for the cauliflower. The alcohol evaporates rapidly in the hot oil, creating a lighter, crispier batter compared to water-based batters. The resulting dish contains negligible alcohol, but the presence of alcohol in the kitchen process should be disclosed to guests who avoid it entirely.

Found in Hot Fried Cauliflower (tempura batter)

Sesame Seeds (toasted)

Sesame

Toasted sesame seeds used as a finishing garnish on the red curry with roasted vegetables — adds a nutty crunch and visual finish. Sesame is one of the major FDA-recognized allergens. Can be omitted on request as an approved modification.

Found in Red Curry w/ Roasted Veg

Fried Egg

Egg

Fried to order at high heat (420°F) in soybean oil for crispy, lacy edges and a runny yolk — served over the rice in the krapao. A standard component of that dish, not a garnish. Can be removed on request, or an extra egg can be added for a charge. Major egg allergen — always confirm before serving.

Found in Smoked Pork Krapao (standard); Wok-Fried Yu Choy (on request)

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Addendum

Specials & Desserts

Pork Steak Coppa (Tuesday special)

PorkFishAlliumCitrusNightshade

A 6 oz cooked pork coppa steak smoked 5-8 hours over Lazzari mesquite charcoal, then sliced, glazed to order, and finished with toasted rice powder. Served as a hands-on Thai BBQ platter with apple som tam, nam prik num, lettuce, cucumber, cilantro, lime, and sticky rice.

Found in Pork Steak Tuesday Special

Smoked Baby Back Ribs (Wednesday special)

PorkFishAlliumCitrusSesame

A half rack of pork baby back ribs, usually 6-7 ribs, smoked 5-8 hours over Lazzari mesquite charcoal. Finished with pork glaze, nam tok dressing, herb salad, fried shallots, toasted rice powder, and toasted sesame.

Found in Smoked Baby Back Ribs Wednesday Special

Pork Glaze

FishAllium

A syrupy glaze of palm sugar, fish sauce, lemongrass, garlic, and black pepper. It seasons and glosses the pork specials, adding sweet, salty, aromatic depth. Contains fish sauce and allium.

Found in Pork Steak, Smoked Baby Back Ribs

BBQ Mop

FishNightshade

A cooking mop made with white vinegar, beef tallow, red curry powder, and Worcestershire. It keeps the pork moist during smoking and adds savory depth. Worcestershire commonly contains anchovy and the red curry powder brings nightshade.

Found in Pork Steak, Smoked Baby Back Ribs

Toasted Rice Powder (khao khua)

Sticky rice toasted with aromatics like lemongrass and makrut lime leaf, then ground into a coarse powder. Adds nutty aroma, texture, and a classic nam tok / laab-style finish. Not a sticky rice side; it is used as seasoning and garnish.

Found in Pork Steak, Smoked Baby Back Ribs

Apple Som Tam

ShellfishPeanutFishAlliumCitrusNightshade

A Tuesday-special salad built from apple, tomato, shallot, peanuts, long beans, galangal, Thai chili, dried shrimp, garlic, and tamarind-fish sauce dressing. Peanuts and shellfish are exclusive to this apple som tam on the Pork Steak platter and cannot be removed from that salad.

Found in Pork Steak Tuesday Special

Nam Tok Dressing

FishAlliumCitrusNightshade

A bright, salty, spicy Thai dressing made with fish sauce, lime juice, garlic oil, sugar, and dried Thai chili powder. It gives the ribs their citrusy, savory, chile-lifted finish.

Found in Smoked Baby Back Ribs

Herb Salad (ribs special)

CitrusAlliumCilantro

A fresh herb and citrus salad with pomelo or grapefruit, sawtooth herb, dill, mint, sweet onion, and rice powder. It balances the richness of the ribs with brightness and texture.

Found in Smoked Baby Back Ribs

POG Sherbet (dessert)

CoconutCitrus

A vegan, dairy-free sherbet built from passion fruit puree, blood orange puree, guava puree, coconut milk, sugar, and glucose powder. POG stands for passion fruit, blood orange, and guava. Served as a scoop with an orchid garnish.

Found in POG Sherbet

Coconut Panna Cotta (dessert)

CoconutCitrusAlcoholSesameGelatin

A chilled, set coconut-pandan panna cotta with lemongrass, mango granita, and black sesame. It is dairy free, gluten free, and egg free, but not vegan because the panna cotta is set with gelatin.

Found in Coconut Panna Cotta

Pandan

A fragrant tropical leaf used to perfume coconut desserts. Its flavor is floral, grassy, vanilla-like, and distinctly Southeast Asian. In the panna cotta, it works with coconut and lemongrass to make the base aromatic without adding acidity.

Found in Coconut Panna Cotta

Gelatin Sheets

Gelatin

Animal collagen used to set the panna cotta into a silky chilled custard texture. This is the reason the dessert is not vegan or vegetarian even though it is dairy free.

Found in Coconut Panna Cotta

Mango Granita

CitrusAlcohol

A frozen scraped-ice garnish made from mango puree, water, orange juice, lime, vodka, and sugar. It brings bright mango-citrus lift to the panna cotta and contains alcohol and citrus.

Found in Coconut Panna Cotta

Black Sesame

SesameOptional

A crunchy sesame garnish on the Coconut Panna Cotta. It can be omitted on request, but if served it is a sesame allergen.

Found in Coconut Panna Cotta

Glucose Powder

A refined sugar used in the POG sherbet to improve texture and scoopability. It helps keep the sherbet smooth rather than icy. Generally allergen-free.

Found in POG Sherbet

Orchid Garnish

An edible-style decorative garnish used to finish the POG sherbet. It is a visual garnish only and does not change the core allergen profile of the dessert.

Found in POG Sherbet

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Quick Reference

Allergen Map by Dish

Use this page to quickly cross-reference which allergens appear in which dishes. When a guest discloses a sensitivity or allergy, scan the relevant rows before the dish is ordered. When in doubt — ask the kitchen, not the guest to take the risk.

Dish	Fish	Shell-fish	Peanut	Soy	Gluten	Allium	Coconut	Citrus	Night-shade	Dairy	Alcohol	Pork	Sesame
Massaman Curry	●	–	◑	●	–	●	●	–	●	–	–	–	–
Beet Salad	–	–	–	–	–	–	–	●	●	-	–	–	–	–
S&S Fried Chicken	–	–	–	●	●	–	–	–	●	–	–	–	–
Field Greens Salad	–	–	–	●	●	●	●	●	–	–	–	–	–
Thai-Style Ceviche	●	–	–	–	–	●	–	●	●	–	–	–	–
Papaya Salad	●	●	◑	–	–	●	–	●	●	–	–	–	–
Wok-Fried Yu Choy	–	–	–	●	●	●	–	–	–	–	●	–	–
Hot Fried Cauliflower	●	–	◑	●	●	●	–	–	●	–	●	–	–
Red Curry Sausage	●	–	◑	–	–	●	–	–	●	●	–	●	–
Green Curry w/ Pork	●	-	–	–	–	●	●	◑	●	–	–	●	–
Jungle Curry w/ Brisket	●	●	–	–	–	●	–	◑	●	–	–	–	–
Red Curry w/ Roasted Veg	–	–	–	–	–	●	●	◑	●	–	–	–	◑
White Curry w/ Burnt Ends	●	●	–	●	●	●	●	–	●	–	–	–	–
Roasted Mushroom Fried Rice	–	–	–	●	●	●	–	◑	●	–	–	–	–
Chopped BBQ Fried Rice	●	–	–	–	–	●	–	◑	●	–	–	–	–
Smoked Pork Krapao	●	●	–	–	●	●	–	◑	●	–	-	●	–
Pork Steak (Tue)	●	◑	◑	●	-	●	-	●	●	-	-	●	-
Baby Back Ribs (Wed)	●	-	-	●	-	●	-	●	●	-	-	●	●
POG Sherbet	-	-	-	-	-	-	●	●	-	-	-	-	-
Coconut Panna Cotta	-	-	-	-	-	-	●	●	-	-	●	-	◑

● Present in dish

◑ Modifier available (removable)

– Not present

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Staff Notes

Allergy Protocol

Staff Notes — Allergy Protocol

Fish vs. shellfish are separate allergens. A guest allergic to shellfish may be fine with fish sauce - always confirm both. Never assume.

Soybean oil is in almost everything. Guests with severe soy allergies should be flagged to the kitchen immediately - it is our primary cooking oil.

Dried shrimp can be invisible. It dissolves into dressings like papaya salad and apple som tam. Always proactively disclose shellfish on those dishes.

The Red Curry Sausage contains pork casing and dairy. The meat is beef brisket, but the casing is pork intestine; milk powder is integral to the sausage mix and cannot be removed.

The ceviche is raw fish. Dinner only. Do not ring for lunch. Always tell the table before ordering, unprompted.

Shrimp paste vs. fish sauce vs. oyster sauce are separate seafood sources. White curry and jungle curry contain shrimp paste; green curry is shellfish free and does not contain shrimp paste. Krapao contains oyster sauce. These are pre-made sauce/paste components and cannot be removed.

White Curry and Smoked Pork Krapao cannot be made gluten free. White curry's burnt end sauce contains Golden Mountain soy sauce; krapao sauce contains oyster sauce. Both are integral.

Mushroom powder may remain even if whole mushrooms are removed. This matters most for guests with mushroom sensitivities asking about curry pastes.

Pork Steak apple som tam carries the peanut and shellfish flags. The pork platter itself contains seafood/fish, allium, citrus, soybean oil, nightshade, cilantro, and pork; peanuts and dried shrimp are specific to the apple som tam component.

Coconut Panna Cotta is dairy free, not vegan. Gelatin is the key guest-facing detail. Mango granita contains citrus and vodka; black sesame is optional.

POG Sherbet is vegan and dairy free, but contains coconut and citrus. POG means passion fruit, blood orange, and guava.