Takoi Menu

MI apples, HiO farm cabbage, pickled tea leaves, peanut, sunflower\r\nseeds, herbs (vg) (gf)

Shaved root vegetables dressed with coconut milk, palm sugar, lime, chilies, thai basil, cilantro, cashew, peanut, sesame, and fried shallot. (vg) (gf)

Grilled carrots with pomelo, kumquat, chili jam, lemongrass, galangal, herbs, peanut, and toasted coconut. (vg)(gf)

Marinated and grilled cauliflower, curry powder, herbs, toasted rice powder, pineapple nam jim jaew. (vg)(gf)

Grilled mushroom blend with roasted chilies, lemongrass, shallot,\r\nlime, Isaan herbs. (vg) (gf)

Stir-fried brussels sprouts with tamarind, chilies, palm sugar, lime\r\nleaf, cashew cream, and crispy rice. (gf*)

Thai fried chicken thigh served on grilled brioche with papaya salad, coconut milk ranch, sweet chili garlic sauce, pickled chilies, peanuts and cilantro.

coconut milk curry noodle soup, braised chicken leg, pickled mustard greens, green onion, cilantro, lime, roasted chili paste.

Chili and lime rubbed smoked pork spare ribs lightly battered, fried and glazed in fish sauce caramel. Served with salad of watermelon, pickled fennel, ginger, herbs and lime.

Deboned half chicken rubbed with aromatic makhwan pepper and fried whole. Served with nam phrik num. (gf*)

Vegan. goes with everything.

Vegan. long grain, fragrant.

Flaky, golden flatbread with a slightly crisp exterior and soft, layered interior.