DINE OUT BOSTON 2025
February 23th – March 15th
$55 / person
Choose 1 dish for each section
V: Vegan, VT: Vegetarian, GF: Gluten Free, *: Spicy Level
APPETIZERS
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Fried Japanese Oyster with Honey Lime Mayo
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HgB Gochujang Crunchy Tofu * V
Gochujang paste, Thai sweet chili sauce, toasted sesame seed + dried seaweed
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Lon Tao Jiao (Fermented Soybean & Coconut Milk Dip)
Minced chicken, lemongrass, red onion, chili, galangal, kaffir lime, palm sugar. Served with Boston lettuce
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Crispy Cantonese Pork Sausage Salad with Cilantro Lime Dressing GF *
Cilantro, lime juice, tomatoes, red cabbage, iceberg lettuce, bell pepper, cucumber
ENTRÉES
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Squid Ink Pasta with Chicken Nam Phrik Ong (GF optional)
Ground chicken, tamarind paste, chili, soybean sauce, scallion, cilantro, tomatoes
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Atlantic Cod Tempura with Thai Papaya Salad *
String bean, tomatoes, Thai chili, toasted peanut
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Vegetarian Ham Phad See Ew VT (V, GF optional)
Flat wide noodles, egg + Chinese broccoli, molasses-soy infusion
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Stir Fried Cubed Beef Fai Dang * (GF optional)
Shrimp paste, oyster sauce, black pepper, garlic, chili powder, mushroom, asparagus, crispy red onion, scallion + jasmine rice
DESSERTS
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Taro & Sticky Rice in Banana Leaf with Coconut Cream & Toasted Coconut GF, V
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Pandan Thai Sweet Tapioca Pudding & Corn with Coconut Milk GF, V
Before placing your order, please inform your server if a person in your party has a food allergy.
• Consumer advisory warning for raw foods in compliance with the Department of Public Health, we advise that eating raw or undercooked meat, poultry, or seafood poses a risk to your health.