To celebrate Lunar New Year we made three Chinese influenced Thai dishes. “Tom jab chai,” braised greens with dark soy sauce and Chinese five spice that is typically served in Chinese-Thai restaurants in Thailand. The vegetables are cooked until they are very soft! We also snuck in some locally made tofu into the dish.
You may have heard of Cowgirl’s Khao Kha Moo in Chang Phueak, Chiang Mai, Thailand. Or you may have been to Nong’s Khao Mun Gai in Portland and ordered the only pork dish on the menu instead of her famous poached chicken dish. We are making that pork dish for this popup. “Khao kha moo” uses a fatty and gelatinous cut of Fogline Farm pork, it is heavily braised with Chinese five spice and Thai’s holy trinity (cilantro root, white pepper, and garlic). We serve this dish with hot vinegar, which helps cut the sweetness of the pork on your palate.
Lastly, we soaked some bamboo shoots in chili oil and vinegar! It is crunchy! It is spicy!
SPICED CASHEWS $5
garlic, chili, makrut (vegan, gluten-free)
SPICY PICKLED TENDER BAMBOO $5
(vegan, gluten-free)
LAAB MUSHROOMS $12
toasted rice powder, rauram, mint, cilantro, fish sauce, lime juice, market greens (vegan, gluten-free)
RED CURRY CHICKEN $15
house-made curry, pineapple, apple, basil, coconut broth, jasmine rice (gluten-free)
Available after 3pm:
FIVE SPICED BRASIED PORK SHOULDER AND TROTTER “khao kha moo” $16
the pork is very gelatinous and fatty, jasmine rice, pickled mustard greens, boiled egg, cucumber, spicy vinegar sauce
FIVE SPICE SOY BRAISED GREENS & TOFU “tom jab chai” $14
a mix of dark greens, daikon tofu made in Soquel, jasmine rice (vegan)
EXTRA RICE $2
EXTRA SAUCE $1
