The menu
Cooked from the same paper, fifty years on.
The list moves with the temple market and the season. Tell us how much heat you can take and we will guide you through, never around it.
The family table
One long menu carried out in courses, the way the household always ate together.
Turmeric river prawn
฿520River prawns rubbed in fresh turmeric and white pepper, grilled hard over coconut husk until the shells blister.
Coconut and young galangal broth
฿380A clear, fierce broth of pressed coconut and the first galangal of the season, sharpened with lime leaf torn at the counter.
Catfish curry from the ledger
฿560Smoked catfish folded into a southern curry our grandmother numbered as recipe nineteen, thick with chilli and wild ginger.
Pork belly braised in palm sugar
฿540Belly cooked down for half a day in dark palm sugar and star anise until the lane outside could smell the pot.
Charred banana blossom, hot and sour
฿340Banana blossom charred over coals and dressed hot and sour, the dish she made when the market was thin.
From the ledger
Single dishes the family cooks to order, each one drawn from the old paper.
Coal grilled river fish
฿620Whole fish packed in lemongrass and salt, grilled slowly so the skin keeps the smoke and the flesh stays sweet.
Wild ginger duck
฿580Duck simmered with wild ginger and roasted rice, finished with the holy basil our aunt still grows on the roof.
Crab and betel leaf
฿460Picked crab folded through coconut cream and wrapped in betel leaf, a snack the children were allowed before supper.
Morning glory, fierce heat
฿280Stems thrown into a screaming wok with fermented bean and a great deal of chilli, plated fast and eaten faster.
Green mango and dried shrimp
฿300Shredded green mango tossed with dried shrimp and palm sugar, pounded sharp the way she liked it before the rains.
Beef shin massaman
฿590Shin cooked overnight in a massaman built from hand roasted spice, the dish kept for the days the monks visited.
To drink
Cordials, ferments and a short list of bottles chosen to sit beside the heat.
Pandan and lime cordial
฿140Pressed pandan and lime over hand cracked ice, the welcome drink the family always poured first.
Roselle ferment
฿160Roselle flowers fermented until tart and bright, a cooling glass against the chilli.
Toasted rice tea
฿120Jasmine rice toasted dark and steeped long, served warm in the cups the household has always used.
Low intervention white, by the glass
฿320A rotating pour kept aside for the table, picked because it stands up to galangal and lime.
Aromatic rice spirit
฿260A measure of rice spirit infused with kaffir and clove, poured for the end of a long supper.
The table is set in courses. Let the family cook the evening for you.