top of page
Menu
Appetizers
NOT A NORMAL CAESAR
Classic Caesar salad crowned with a crispy Emily’s signature noodle dome and house-crafted beef jerky.
THE EMILY RESERVE
Our family’s signature salted Wagyu Beef or Kurobuta Pork jerky, marinated in a secret sauce and slow-fried to crisp perfection, served with soft and chewy sticky rice.
SHRIMP CREPE
Tender shrimp and Emily’s signature noodles with creamy mayonnaise,
wrapped in a soft crêpe and topped with fresh shrimp and spicy salmon skin.
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.
SPICY THAI WINGED BEAN SALAD WITH CRISPY SEA BASS
CCrunchy winged beans with fresh and crispy shallots, tossed in a creamy Thai coconut dressing with lime, fish sauce, and roasted chili paste. Served with golden crispy sea bass for a savory crunch and tender, flaky texture.
Mains
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.
EMILY SIGNATURE
Emily’s signature Mee Kai Cheek features delicate rice noodles coated in our secret sauce, served with tender shredded chicken and topped with spicy pork crackling.
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
BEEF CHEEK GREEN CURRY
Beef cheek is lightly grilled to develop a delicate smoky aroma, then slow-braised until meltingly tender. Served with Emily’s signature noodles, rich green curry sauce, and roasted onion, finished with coconut milk and fragrant basil oil.
THB 8.00
Beef
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.
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.
BEEF STEW & 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.
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.
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
RATATOUILLE BITES
Seasonal vegetables gently slow-cooked in oliv e oil to enhance their natural
sweetness, wrapped in a delicate golden spring roll. Ser ved with house sweet chili sauce.
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.
SPICY THAI LEMONGRASS SALAD WITH CRISPY FRIED MUSHROOMS
A bright Thai salad of finely chopped lemongrass, fresh herbs, and chili. Topped with golden crispy fried mushrooms, and served with a spicy-sour dressing on the side.
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.
Desserts
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.
CHOCOLATE & BERRY
A delicate plated balance of silky chocolate ganche, smooth custard anglaise, bright berry coulis, and a ripe strawberry.
WHEN I WAS YOUNG
Childhood strawberry jelly with rambutan, served plain or with your choice of coffee, chocolate, or vanilla ice cream. Recommend: Coffee ice cream for a cool, layered dessert full of texture and contrast.
BANANA MOUSSE CRUMBLE
A rich but soft banana mousse, caramelized banana brûlée, golden crumble,
and served with your choice of coffee, chocolate, or vanilla ice cream.
Recommend: Chocoloate ice cream for a contrast with the softness of banana mousse.
BLUEBERRY CRUMBLE
Warm, plump blueberries baked until luscious with a gentle tartness, topped with a light golden crumble for a crisp, buttery finish, and served with your choice of coffee, chocolate, vanilla ice cream, or vegan coconut caramel.
bottom of page