Our Menu

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Freshly shucked oysters served with our signature Thai seafood sauce - bright, zesty, and spicy, made with fresh lime, garlic, chili, and herbs for a bold Thai twist.

Fermented Raw blue crab tossed in garlic, chili dressing with tomatoes, lime and culantro, a bold, briny explosion

Fresh raw shrimp served with our signature Thai seafood sauce, crisp sliced cabbage, crispy shallots, fresh garlic, Thai chili, and mint for a vibrant, bold, and refreshing bite.

Crispy golden-fried oysters served with spicy mayo and fresh sliced cabbage for a perfect balance of crunch, creaminess, and flavor.

Perfectly grilled cuttlefish topped with our signature Thai seafood sauce and fresh micro cilantro, delivering a balance of smoky, citrusy, and spicy flavors.

Crispy golden fries dusted with bold, zesty Laab spice and served with a creamy, spicy mayo dipping sauce.

Fresh Dungeness crab, sautéed and swathed in our signature golden curry-rich, velvety emulsion of egg and spice, studded with crisp celery, scallion, sweet onion, and peppers.

A masterful rendition of the Bangkok Chinatown classic. Succulent, five-spice roasted duck, perfumed with ginger and garlic, rests in a pool of its own lightly creamy, aromatic ginger jus.

A whole branzino, steamed to glistening perfection in a delicate ginger-soy broth, dramatically finished with julienned ginger and vibrant scallions.

Flour-dusted tiger prawns, fried to a delicate crunch, perched atop a nest of crispy vermicelli and drizzled with a captivating sweet-and-citrusy ginger-tamarind glaze.

Dry egg noodles topped with steamed Gailan and meltingly tender, braised pork leg. The accompanying spicy vinaigrette cuts through the richness for a perfect balance.

The art of pork, perfected and rendered to a golden, glass-like crackle, yielding to an impossibly tender interior, and served with both a sweet soy glaze and a zesty spicy lime sauce.

Lightly fried egg tofu, ethereally soft within its delicate crust, topped with a fiery, crunchy garlic-shallot crumb, diced onion, peppers, and micro celery.

Sautéed fresh Gailan with soy glaze and sprinkled with crunchy garlic.

Tender rice noodle roll layered with shrimp, crab, shiitake mushrooms, and bean sprouts, topped with crunchy garlic, scallions, and sesame, alongside a bright spicy soy vinaigrette for dipping.

Sautéed tender, mock duck in aromatic jungle curry paste with fresh garden herbs and spices, Thai eggplant, bamboo shoots, topped with crispy golden garlic for depth and crunch.

Golden crispy housemade shrimp and pork lard donut served with house sweet and tangy plum sauce

A culminating experience of mystery and delight. Presented with a sealed crimson box, the final reveal-a bespoke dessert curated by our Chef-is a secret known only to you upon opening.

Slow-braised pork ribs in a fragrant herbal broth with shitake mushrooms, soy sheets, and goji berries. finished with micro cilantro. Served with jasmine rice and fresh lettuce.

Spicy | Grilled pork salad tossed in chili and various fragrant Thai herbs, lime dressing, toasted rice powder and crunchy shallot.

Spicy | Braised beef, keffir lime leaf, chili, lemongrass, shallot, mint, cilantro, cucumber, gooseberry and garlic chips.

Fried crispy duck rolls with leek, wood ear mushrooms and braised duck breast served with house plum sauce.

Aowarat style fried puff pastry filled with homemade diced roasted pork, caramelized onions and a touch of honey sesame oil served with A-Jard radish and shallots.

Fried dumplings filled with pork, shrimp, crab meat, scallion, water chestnuts, sesame oil wrapped in soy sheets with house plum sauce.

Herb marinated Southern Thai style Hat Yai fried chicken, crunchy shallots, home made sweet chili sauce.

Ground pork, shrimp, water chestnut, cilantro, scallion and touch of sesame oil served with spicy soy vinaigrette.

Sour and spicy creamy Tom Yum soup with mushrooms and a variety of fragrant herbs, fish, shrimps and squids.

When the two best Soother's signature dishes are in one bowl. Sautéed jumbo lump crab meat in egg curry sauce, onion, celery, pepper over yellow noodles (Ba Mii).

Spicy Tom Yum flavor dry egg noodles, crab meat, ground peanuts, bean sprouts, lettuce, and roasted pork.

Caramelized duck breast over dry egg noodles, house gravy, and steamed baby Gailan.

Extra spicy | When two of the best Northern Thai dishes clash: Northern-style curry, egg noodles, spicy Northern Thai-style pork sausage, pickled radish, and crispy egg noodles.

Spicy | Northern-style curry, egg noodles, crispy skin, and juicy tender chicken, pickled radish, and crispy egg noodles.

Spicy | Spicy, lightly creamy, and savory Tom Yum broth, thin rice noodles, fishcakes, squids, shrimps, and culantro.

Extra spicy | Spicy vermicelli noodles, fried battered pork belly, crunchy garlic-shallot chili crumbs, and micro cilantro.

For Signature Noodles: Extra Noodles $4.00

Battered fried eggplant, cucumber, scallion, spicy soy hoisin.

Rice flour-dusted fried chive cakes with spicy soy vinaigrette.

Lemongrass, shallot, mint, chili powder, puffy rice, and fried poached egg.

A vegetarian-style Massaman curry. Roasted pumpkin, cauliflower, potatoes, ground peanuts, and pickled red pearl shallot.

Sautéed eggplant in fresh chili, garlic, and basil sauce with soy sheet and peppers.

Fried crispy egg noodles with soy gravy, gailan, baby corn, shiitake, and shimeji mushrooms.

Sautéed pea shoots and shiitake mushrooms in soy garlic sauce.

Sautéed morning glory in chili garlic sauce.

Spicy | Caramelized duck breast (served medium) in spicy Panang curry, lychee, okra, topped with coconut cream and thinly sliced kaffir lime leaf.

Spicy | Fried whole Branzino topped with spicy mango salad, mint, shallot, culantro, and cashew nuts.

Soothr signature sautéed shrimps in creamy egg curry sauce, red pepper, scallions, onion, and celery.

Spicy | Braised beef in spicy green curry, Thai eggplant, bamboo shoots, red pepper, and basil.

Extra spicy | Wok tossed spicy braised spare ribs sprinkled with thinly sliced fresh and aromatic kaffir leaves, cucumber, and long beans.

Spicy | Sautéed braised beef in chili, garlic, and basil.

Masamun curry for meat lovers with roasted pumpkin, cauliflower, potatoes, ground peanuts, and pickled red pearl shallot.

Wok-tossed crispy pork belly in chill paste, shiitake, peppers, onion and finished with micro celery.

Jumbo lump crab fried rice with egg, garlic, cilantro, served with green seafood sauce and Prik Nahm Pla.

Pan-fried rice noodles with egg, chive, ground peanut, bean sprouts, and a hint of tamarind flavor.

Spicy pan-fried rice noodles with chili, onion, red pepper, egg, basil, and various Thai herbs.

Pan-fried rice noodles with sweet black bean sauce, egg, and gailan.

Firey fried rice with crispy pork belly, egg, scallion, bell pepper, tossed in house chilli paste, served with chilli fish sauce.

Sweet coconut sticky rice, sweet ripe mango, creamy coconut sauce (dairy-free),and crunchy roasted mung beans

A culminating experience of mystery and delight. Presented with a sealed crimson box, the final reveal-a bespoke dessert curated by our Chef-is a secret known only to you upon opening.

Sweet sticky rice, mango compote, sweet coconut cream, and homemade mango gelato garnished with tuile.

Homemade Rose Quartz sorbet (2 scoops) with lychee compote and Aiyu jelly | Vodka spray optional.

A house-churned matcha gelato served in a delicate waffle cup, accompanied by sweet red bean paste, chewy black sesame mochi, and a dusting of matcha powder.