Thai
Curries & the wokCoconut curries pounded from fresh paste, holy basil stir-fries, and noodles from the street stalls of Bangkok.
Three kitchens, one table
Isan is Thailand's northeast, where the language, the sticky rice and the love of lime, chili and fish sauce run straight across the Mekong into Laos. We cook all three, the way they are eaten at home: lots of plates, shared by everyone.
Coconut curries pounded from fresh paste, holy basil stir-fries, and noodles from the street stalls of Bangkok.
Larb, the national dish, minced and tossed with toasted rice powder, mint and lime. Herb-heavy stews and rice noodle soup.
Papaya salad pounded to order, charcoal grilled chicken and beef, and baskets of sticky rice eaten by hand.
First time?
One salad, one grill, one larb, and a basket of sticky rice for every two people.
Pinch off some sticky rice and squeeze it into a small ball with your fingers.
Use the rice ball to pick up larb, or dip it into jaew, the roasted chili sauce.
Fresh cabbage, long beans and herbs come on the side. Eat them between bites.
Order for the table
A good meal here is a spread: something pounded, something grilled, something soupy, and plenty of sticky rice.
Our house
[Short story about the owners and how Dragon House Thai Kitchen started. Two or three sentences: who cooks, where the recipes come from, what the family wants guests to feel.]
Bring friends. Order more plates than seems sensible. Pass everything around.
Visit