MENU

Signatures

Rooted in our family's cherished recipes, these dishes carry the soul of Emily’s — where tradition meets a modern Bangkok flair. Each plate tells a story passed down through generations, reimagined for today.

LOBSTER BISQUE

A deeply lobster bisque crafted from slow-simmered seabass stock, enriched with mirepoix, tomato paste, and a touch of white wine and brandy, gently flambéed for depth. Served with butter-seared Canadian cold-water lobster and scallop, leek confit, and a drizzle of house-made lobster oil.

SPICY THAI LEMONGRASS SALAD WITH CRISPY FRIED SEA BASS

Golden crispy sea bass with tender, flaky flesh, served alongside a bright Thai salad of finely chopped lemongrass, fresh herbs, and chili. Fragrant, refreshing, and full of vibrant textures, with a spicy-sour dressing served on the side for a lively finish.

SOUTHERN THAI CRAB CURRY WITH WILD BETEL LEAVES

A rich Southern Thai curry simmered with sweet crab meat and fragrant wild betel leaves. Served with crispy fried wild betel leaves and Emily’s signature noodles. Deeply aromatic and gently spicy, bringing together comforting warmth, herbal freshness, and bold Southern flavors in every spoonful.

SPICY THAI WINGED BEAN SALAD WITH CRISPY SEA BASS

Crunchy sliced winged beans, shaped like little stars, tossed with fresh shallots and crispy fried shallots. Served with a creamy Thai dressing of coconut milk, lime juice, fish sauce, and roasted chili paste, and paired with golden crispy sea bass for a savory crunch and tender flakes.

EMILY IN BANGKOK

The heritage grandmother’s recipe — our signature Emily’s noodles Fresh sweet crab and crispy squid, topped with salmon skin and Thai seafood sauce.

THB 3.00

GOLDEN HOUR

Golden-crisp seabass fillet, pan-seared to perfection, served on Emily's signature noodles with Kang Kua curry sauce. Topped with a smooth coconut reduction, basil oil, and fresh herbs for refined Thai coastal experience.

Fish

CHIANG MAI SUNSET

Slow-cooked duck leg confit served in a rich northern-Thai style curry over Emily’s noodle and crispy noodles, pickled mustard greens, and a touch of coconut reduction. Finished with basil oil and lime, this comforting bowl balances richness, acidity, and spice.

SCALLOP KAPOW

Pan-seared scallops layered over warm Emily's noodles. Finished with fried holy basil, golden garlic, and ikura for a rich, umami finish. A bold yet elegant seafood dish with fiery Thai inspiration.

Shellfish

MARBLE ON MARBLE

Grilled Wagyu steak paired with warm Emily's noodles and a silky green curry sauce. Roasted red onion and coconut reduction elevate this modern Thai-inspired plate with depth and elegance.

THB 8.00

Beef

RIVER PRAWN TOM YUM

Char-grilled river prawn with Emily’s noodles, served with crispy salmon skin and fresh Thai herbs. The bold Tom Yum broth is served on the side, while Emily's signature green chili dip adds an extra layer of heat and brightness.

HERITAGE LOBSTER NAM PRIK

(Inspired by Mother’s Kanom Jeen Nam Prik) Succulent poached lobster served atop warm Emily's noodles, layered with spicy-sweet Southern-style "Mom Sauce," tempura fried shrimp and Cockscomb leaves, boiled duck egg, sliced blanched long bean and wing bean, garnished with dill and red chili. A nolstagic Thai flavor reimagined for a bold, modern experience.

LOBSTER CREPE

Lobster, mayo, and Emily’s noodles wrapped in a delicate crêpe, crowned with salmon roe and crispy salmon skin chili paste — unexpectedly delicious.

THE EMILY RESERVE

Our family’s signature salted beef, marinated in a secret sauce and slow-fried to crisp perfection — irresistibly rich and savory.

EMILY'S BITES

A bold roll of Emily's noodles, tender shredded chicken, crispy pork, and basil – all wrapped in soft rice paper. Served with a spicy mayo dipping sauce, this is a punchy snack or light starter inspired by Northern Thai flavors.

PRAWN SALAD ROLL

Fresh rice paper rolls packed with Emily's noodles, prawns, ikura, and crispy salmon skin, served with spicy mayo inside and as a side dip. - A refreshing yet indulgent snack with balanced tetxures and flavors.

NOT A NORMAL CAESAR

Classic Caesar salad crowned with a crispy Emily’s signature noodle dome and house-crafted beef jerky.

WAVES & NOODLES

A refined Seafood sharing platter for 2 Guests. Showcasing grilled river prawns, steamed crab meat, pan-seared scallops, shrimp, smoked salmon. Served with warm Emily's noodles, bold Thai green chili dip, and lemon wedges. This is Emily's version of coastal celebration.

Western

Our Homemade Western Creations

THE MAGIC CHEESE (BAKED BRIE)

Creamy brie baked until soft and luscious, topped with a four-berry jam for a fragrant, balanced sweetness. Finished with pecans and dried cranberries, served with toasted sourdough.

SAUSAGE & ROCKET

A fresh rocket salad paired with savory Italian sausage and sun-dried tomatoes, dressed in tangy balsamic vinaigrette and topped with aromatic Parmesan.

MAMA LASAGNA

A rich, comforting lasagna made from a treasured family recipe, with deeply flavored sauce and cheese baked to golden perfection. Pairs beautifully with Emily’s signature Spicy Pork Crackling—adding heat, crunch, and the perfect balance to the dish.

FRENCH BEEF CHEEK STEW & TRUFFLE MASHED POTATOES

Tender beef cheeks braised to melt-in-your-mouth perfection in a robust, flavorful stew sauce. Served with your choice of classic mashed potatoes or truffle mashed potatoes.

MASHED POTATOES

Choose between our silky, buttery classic mash—whipped until unbelievably smooth for a warm, comforting creaminess—or our indulgent truffle mash, infused with fragrant truffle for an earthy aroma and deep, lingering richness that elevates every bite.

Vegan

SPICY THAI LEMONGRASS SALAD WITH CRISPY FRIED MUSHROOMS

A bright Thai salad of finely chopped lemongrass, fresh herbs, and chili, fragrant and refreshing with crisp textures and vibrant aromatics. Topped with golden crispy fried mushrooms for a savory crunch, and served with a spicy-sour dressing on the side.

SPICY THAI TOFU SALAD

Tempura-fried soft tofu mixed with fresh herbs and a bold Thai spicy-sour dressing, served in crunchy spring roll cups for a bright, flavorful bite with a satisfying crunch.

ROCKET SALAD

A fresh rocket salad in tangy balsamic dressing, paired with tomato confit, roasted almonds and dried cranberries for added texture and a gentle touch of sweetness.

RATATOUILLE BITES

Slow simmered in olive oil with sweet onions and garlic, layered with eggplant, zucchini, and bell peppers, then enriched with ripe tomatoes and thyme. Rested overnight to deepen its natural sweetness and finished with a delicate crisp rice paper for a light, golden contrast.

WHITE MISO CONSOMMÉ

Slow-simmered white miso consommé served with kombu oil–infused quinoa and thinly sliced asparagus lightly dressed with kombu oil and a touch of sherry vinegar. Finished with blanched and pan-seared asparagus for a delicate warmth.

TRUFFLE RISOTTO

Silky arborio rice simmered with white wine and sautéed mushrooms, gently enriched with warm vegetable stock until tender. Finished with black truffle paste and topped with golden pan-seared eryngii, tender white shimeji, and crispy tempura king oyster mushroom for layered texture and refined warmth in every spoonful.

Dessert

BA-ANNA

Traditional Thai poached banana in coconut cream from our mother’s cherished recipe. A tribute to Thai tradition and childhood warmth. A velvety coconut milk dessert served warm with soft ripe bananas, infused with pandan and palm sugar. Soulful and soothing – a signature sweet from Emily's heart.

WHEN I WAS YOUNG

Childhood strawberry jelly with rambutan, served with your choice of three ice creams: coffee, chocolate, or vanilla. Recommended - Coffee ice cream. A cool, layered dessert full of texture and contrast.

BANANA MOUSSE CRUMBLE

A rich but playful dessert featuring Emily's soft banana mousse, caramelized banna brûlée, golden crumble, and a scoop of velvety chocolate ice cream. Layers of sweet, soft, crunchy, and cold textures in one elegant bowl.

CHOCOLATE & BERRY

A delicate plated balance of silky chocolate ganche, smooth custard anglaise, bright berry coulis, and a ripe strawberry.

SUZETTE FOR TWO SISTERS

A classic French dessert reimagined Emily's way. Soft, delicate crepe infused with orange zest, flambéed in a buttery orange brandy sauce, and served with scoop of vanilla ice cream. It's zesty, boozy, and indulgent.

APPLE CRUMBLE

Sautéed green apples in brown sugar with cinnamon and fresh lemon zest, topped with a golden cinnamon-almond crumble, adding a buttery, and served with your choice of topping.

BLUEBERRY CRUMBLE

Warm, plump blueberries baked until luscious with gentle tartness, topped with a light golden crumble for a crisp, buttery finish, and served with your preferred topping.

Signatures

Western

Vegan

Dessert