Menu

A Culinary Adventure for All the Senses

From Thai Land to Your Table

At Kinnaree by Vanessa WU, the menu invites guests to explore Thai cuisine through a contemporary lens, where flavors and stories from across Thailand come together in harmony.

Ingredients are sourced from farmers and regional producers nationwide, highlighting distinctive local produce — including Geographical Indication (GI) ingredients. Through research initiatives and the documentary “Touch of Thai Taste,” Kinnaree reveals the cultural wisdom behind these ingredients.

Dishes such as Durian Fried Rice from Narathiwat, Tanod Palm Sugar Ice Cream from Phetchaburi, and Spicy Termite Mushroom Soup from Kanchanaburi bring these stories to the table.

Guided by the philosophy “Harmonious Cuisine meets the Love of Thai Taste,” the menu becomes a journey through Thailand’s landscapes, communities, and culinary heritage.

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Appetizers Soup Main course Dessert Cocktails

Kra Tong Tong

Narathiwat Province, Southern

Crispy golden pastry cups delicately filled with stir-fried chicken, potatoes, and fragrant curry powder — a classic Thai appetizer known for its delicate texture and aromatic spice.

Miang Kham Kung

A traditional Thai herb wrap where fresh cha-plu leaves cradle a vibrant mixture of shrimp, roasted coconut, peanuts, ginger, lime, chili, garlic, and shallots — creating a perfect harmony of sweet, sour, salty, and spicy flavors in one bite.

Northern Phrae Thai Sausage (Sai Oua)

Traditional “ Sai Oua ” ( ไส้อั่ว ) sausage from Phrae, grilled to release the fragrance of Northern Thai herbs and spices.

Sun-Dried Mae La Snakehead Fish

Sing Buri Province, Central

The renowned “ Mae La snakehead fish ” ( ปลาช่อนแม่ลา ) from Sing Buri, naturally sun-dried to intensify its rich flavor and served in Kinnaree’s signature style.

Spicy Termite Mushroom Soup

Kanchanaburi Province, Western

A vibrant Northeastern-style soup featuring “ wild termite mushrooms ” ( เห็ดโคน ) from Kanchanaburi, prized for their earthy aroma and seasonal rarity.

Tom Yum Kung

Thailand’s iconic hot and sour soup featuring river prawns simmered with mushrooms, aromatic herbs, and tender young coconut.

Durian Fried Rice

Narathiwat Province, Southern

A playful Kinnaree signature where fragrant Thai fried rice meets the rich sweetness of Narathiwat “ durian ” ( ทุเรียนบ้าน ), transforming Thailand’s most iconic fruit into a bold and unforgettable savory dish.

Thai Anchovy Fried Rice

Kalasin Province, Northeastern

Fragrant fried rice prepared with fermented “ Thai anchovies ” ( น้ำปลาร้า ) from Kalasin, delivering a deep savory flavor rooted in Northeastern culinary tradition.

Cabbage Stir-Fry with Bu-Du Southern Sauce

Pattani Province, Southern

Crisp cabbage stir-fried with “ Bu-Du ” ( บูดู ) fermented fish sauce from Pattani, bringing the distinctive umami character of Southern Thai coastal cuisine.

Stir-Fried Vegetable Hummingbird Flowers with Eggs

Nakhon Ratchasima Province, Northeastern

Bright “ Dok Khae flowers ” ( ดอกแค ) from Nakhon Ratchasima are gently stir-fried with eggs, highlighting the natural sweetness and delicate texture of this traditional Thai vegetable.

Stir-Fried Seabass with Bitter Bean & Minced Pork

Surat Thani Province, Southern

Fresh seabass stir-fried with aromatic “ Sator bitter beans ” ( สะตอ ) from Surat Thani, creating a bold Southern Thai flavor balanced with minced pork and herbs.

Southern Thai Curry with Coconut Shoot & Local Puffball Mushrooms

Chiang Mai Province, Northern

A rich Southern curry paired with tender coconut shoots and “ local puffball mushrooms ” ( เห็ดเผาะ ) from Chiang Mai, celebrating the diversity of Thailand’s forest ingredients.

Stir-Fried Morning Glory with Shrimp Paste

Rayong Province, Eastern

Crisp morning glory stir-fried with aromatic “ shrimp paste ” ( กะปิ ) from Rayong, a coastal ingredient essential to Thai cooking.

Khao Pad Pla Ra

A bold Northeastern Thai fried rice infused with the deep umami of fermented anchovy, enriched with aromatic herbs and spices.

Pla Kapong Tod Nam Pla

Crispy deep-fried seabass seasoned with Thai fish sauce, highlighting the simple yet powerful flavors of coastal Thai cooking.

Tonod Palm Sugar Ice Cream

Phetchaburi Province, Central

A delicate ice cream crafted from “ Tonod palm sugar ” ( น้ำตาลโตนด ) of Phetchaburi, known for its deep caramel aroma and natural sweetness — a dessert that reflects the heritage of Thailand’s traditional palm farmers.

Khao Niew Mamuang

Thailand’s beloved dessert of sweet ripe mango served with creamy coconut sticky rice — a timeless pairing that celebrates the natural sweetness of tropical fruit.

Phrae

Northern Thailand

A delicate blend of Thai Satho, lime, and rose syrup, finished with silky egg white — reflecting the gentle floral character and artisanal traditions of the northern mountains.