Small plates to start -- fried, grilled, and fresh off the skewer.

Aromatic Thai broths, built for sharing.

Bright, herb-forward Thai-style salads.

Stir-fried noodles, wide to thin, wok-tossed to order.

Coconut-based curries, mild to fiery.

Fried rice, made to order, wok-charred and fragrant.

Wok-fired plates and Ekkamai signatures, served with rice.

Shrimp, crab, and fish, Thai-style.

Vegetable and tofu dishes, full of flavor.

A sweet finish, Thai-style.

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