Pasadena, Los Angeles ยท restaurant
Contemporary Thai where the Hat Yai chicken wings come coated in cumin and coriander, short ribs are house-fermented before hitting the grill, and green curry lands around tender beef cheek and eggplant rather than the usual proteins. Beautifully designed space, portions built to share.
Beef short ribs, house-fermented before grilling.
Tender beef cheek and eggplant in green curry.
Slow-braised beef cheek, Thai eggplant, basil, coconut green curry
House-fermented garlic marinade, short rib charcoal-grilled