Menu — OAK Dinner

SNACKING & DRINKING DISHES (KHONG GIN LEN)

CRISPY PORK RINDS (KIEP MOO) $4

BEER NUTS (TUA DIN) A fun & addictive bar snack to keep you drinking! Red peanuts roasted with makrut lime leaves, chiles, garlic & salt  $5
BLISTERED GREEN BEANS My mother’s original recipe: tender beans tossed in homemade Prik Khing curry paste with smoked bacon (can be made without). $10
FRIED CHICKEN (GAI TOD) Thai style: boneless chicken thighs marinated then fried in a rice flour batter & tossed in Nam Prik Pao charred chili jam.  $13

 

 

AROMATIC & SPICY SALADS (LARB, YUM, SOM TUM)

 

THAI PAPAYA SALAD (SOM TUM THAI) a quintessential dish of Thai food: green papaya pounded with dried shrimp, palm sugar, fish sauce, chiles & lime, topped with crushed peanuts. A balanced and refreshing salad of sweet, tart, & savory– all mildly spiced. We suggest ordering some sticky rice and Gai Yang to go with to create what we call the Isaan “Happy Meal”. $13

LAO PAPAYA SALAD (TUM MAK HOUNG)  Called Tum Som in Laos, where papaya salads were born. This papaya salad packs a punch. It’s pounded with salted black river crab (a lao delicacy), fish sauce, Pladek (fermented fish), dried Thai chiles, tamarind, tomatoes & lime. This papaya salad is still balanced & refreshing, but it’s definitely funkier & spicier than the Thai- Style. $13

GRILLED MUSHROOM SALAD (NAAM TOK HET) Vegan. Grilled & sliced mushrooms tossed with shallots, mint, cilantro, green onions, rice powder & dried Thai chiles. Seasoned with mushroom soy sauce & lime. Served with lettuce & cucumber. $13
MINCED CHICKEN SALAD (LAAB GAI) minced chicken with shallots, mint, cilantro, green onions, tossed in a toasted rice powder & fish sauce. Served with lettuce & cucumber    $13
FRIED EGG SALAD (YUM KHAI DAO) Eggs fried the Thai way in a very hot oil with a runny yolk. Topped with tomatoes, Chinese celery, cilantro & crispy fried shallots dressed with Nam Jim fish sauce dressing. Break the yolks & mix it all together: the runny yolk becomes part of the dressing. $13

CRISPY RICE BALL SALAD (NAM KHAO TOD) A Lao classic: Jasmine rice seasoned with coconut meat & red curry paste; the rice is then formed into balls, fried, broken apart & tossed with fermented pork, peanuts, cilantro, dried Thai chiles, fish sauce & lime juice. Served with a bouquet of herbs & lettuce. This crunchy salad can be made without pork. $13

SPECIALTY DISHES (JAAN PISET)

MUSSELS STEAMED IN COCONUT MILK (DTOM KHA HOI MALANG PU) Taylor Shellfish Farms mussels in a flavorful coconut broth made with fresh galangal, makrut lime leaves, lemongrass & fish sauce spiked with Nam Prik Pao charred chili jam & garlic chives. $16
HOMEMADE PENANG TOFU CURRY (GAENG PENANG TOFU) Vegan. A rich, homemade red coconut milk curry spiced with nutmeg & mace– with makrut lime leaves. Sweetened with palm sugar & then simmered with pumpkin, cabbage, fried tofu & basil $14
TAMARIND CURRY NOODLES WITH PEANUTS (MEE KATI) Flat rice noodles in a rich egg drop curry broth seasoned with peanuts, fermented bean paste & tamarind– garnished with bean sprouts, green onion, cilantro & fried shallots $ 11

… Add shrimp $3

…Add tofu $2

“CHICKEN & RICE” (KHAO MUN GAI ) Hainanese style chicken & rice made the Hawker Fare way. Poached chicken thigh served with a ginger & fermented bean sauce with cucumbers & cilantro over chicken fat rice. A hugely popular one dish meal found at most street vendors & shophouses– every vendor & household has their own original recipe. Ours is no different in spirit & celebrates a classic. $14
BRAISED PORK BELLY (DTOM KIEM) Tender pork belly, tofu & a hard boiled egg braised in a rich broth made by making a caramel first. We add garlic, ginger and season it with “seasoning sauce” and fish sauce with star anise. Topped with house- fermented mustard greens, Chinese celery & cilantro; we recommend pouring the side of sriracha over every single bite. $14

 

GRILLED DISHES (AHAAN PING, AHAAN YANG)

CHEWY, CHEWY BEEF BRISKET (SEEN PING) A Lao backyard BBQ specialty. In Laos, tough cuts of beef are championed by simple preparations of marinating & then grilling to medium rare to deliver a flavorful chew. Be warned: This is not a tender steak & is intentionally served this way. Served with Jaew Som: a charred tomato & chili relish with fish sauce & cilantro . $14

ISAAN BBQ CHICKEN (GAI YANG) An Issan staple. BBQ chicken is found everywhere in Isaac: cooking along roadsides, in shophouses, & even on bikes! Our half-chicken is brined for 24 hours (the meat can look a little pink) & then rubbed with spices, lemongrass & tumeric. This dish is served with two sauces: Nam Jim Waan, a sweet chili garlic sauce, & Jaew Makham and a tag tamarind dip. Quantities are limited. $14

ISAAN HERED PORK SAUSAGE (SAI OUA) Made in-house, this aromatic Northern-style spicy pork sausage is made with braised pig’s skin, garlic, shallots, fish yellow tumeric, market lime leaves &  sun-dried Thai chiles. The sausage is grilled & served with pork rinds, cucumber slices & Nam Prik Noom, a roasted green chili relish. $12
BBQ PORK CHOP (MOO YANG) Berkshire pork shoulder chops marinated in whisky, white pepper, coriander root & garlic & brushed with honey while grilling. Served with Nam Jaew chili dip. $15
SATAY BEEF SHORT RIBS (SATAY NEUR) Satay are typically on skewers, but this original recipe by my mother allows the bones to be the natural skewers. Natural Angus beef ribs are marinated in coconut milk & numeric, lemongrass & garlic, then grilled & served with a tangy cucumber relish & homemade mildly spiced peanut sauce. $18

 

RICE & SIDES

 

STICKY RICE (KHAO NIAO) to eat with your hands $3
JASMINE RICE (KHAO JAO) $3
CHICKEN FAT RICE (KAO MUN) $3
ACHAD CUCUMBER RELISH $3
PEANUT SAUCE $3

FERMENTED MUSTARD GREENS $3

FRIED ORGANIC FREE RANGE EGGS $2