This lively restaurant offers eclectic Southeast Asian–inspired dishes in a sleek ambiance that’s perfect for a date or a night out with friends. Australian-born chef and owner Adam Woodfield takes inspiration from his experiences with street food in Southeast Asia, translating them into inventive dishes packed with spicy and exotic flourishes. Taking special pleasure in the aromatic betel leaf (which is also a mild stimulant), his menu features choices like chicken and betel leaf with roasted shallot and eggplant relish, smoked duck sausage and betel leaf with ginger and chili, and vegetarian betel leaf with caramelized coconut, peanuts and mint.
The culinary traditions of Thailand, Indonesia and Vietnam are also evident in options like hama hama oyster with red nahim jim (a Thai fish sauce), cilantro and fried shallot; pork and prawn dumplings with Chinese black vinegar sauce; and green papaya salad with extra-long snake beans, peanuts and cherry tomatoes. From the bar, expect freshly mixed, artisanal cocktails like the Ohm (Tanteo jalepeño, tequila, Canton ginger liqueur and pomegranate vinegar) and lychee margaritas (made with Herradura Silver tequila, triple sec and raw sugar on the rim). Such refreshing drinks sure help wash down all the big flavors.
Brunch Menu
Bircher Muesli
thai vanilla bean-infused muesli and yogurt served chilled w/ green apple, dates, almonds, & roasted coconut
Seasonal Fruit Salad
mango, dragonfruit, strawberries, pineapples, blackberries, orange wedges, drizzled w/ honeyed yogurt & garnished w/ mint leaves
Jackfruit Pancakes
three buttermilk pancakes w/ jackfruit syrup & a jackfruit compote
Vanilla Bourbon French Toast
served w/ vanilla blackberry syrup
Steak and Eggs
8-oz. Thai marinated skirt steak, prepared medium, served w/ two wok-fried eggs, taro root hash & thick cut grilled Pullman toast
Two Eggs Any Style
with thick cut grilled Pullman toast & taro root hash and choice of bacon or sausage
Foon’s Thai Omelette
thin egg crêpe w/ bean sprouts, chicken, green onion, soy sauce, served w/ mixed greens w/ Thai sesame ginger vinaigrette
Son-In-Law Eggs
two soft-boiled eggs dusted with tapioca flour, flash-fried, halved, and topped w/ sweet tamarind sauce & fresh green mango,served w/ mixed greens w/ Thai sesame ginger vinaigrette
Betel Benedict
pork belly hash w/ two medium-poached eggs and a tarragon hollandaise sauce
Toasted Bagel
with cream cheese, tomato, red onion, coarse sea salt, served w/ mixed greens w/ Thai sesame ginger vinaigrette
Poached Chicken and Crab Salad
poached chicken & crab, served w/ coriander, mint, cucumber, coconut milk, cashews & green nahm jim, served with a side of rice
Thai Pomelo Salad with Grilled Shrimp
pomelo, lemongrass, shallot, peanut, lime leaf, roasted coconut, coconut milk, w/ four grilled shrimp, served with a side of rice
Betel Burger and Fries
8-oz burger with sambal chili aioli on an Amy’s burger bun, served w/ sea salt dusted house-cut french fries
Beef Banh Mi Sandwich
braised beef w/ chili jam paste, garnished w/ pickled carrot, daikon, cilantro, & garlic-lime aioli on a Vietnamese banh mi roll, served w/ sea salt dusted house-cut french fries
Spiced Corn Fritters
five fritters w/ shallots, garlic, chili scuds, & tapioca flour, lightly fried, served w/ mixed greens w/ thai sesame ginger vinaigrette