Popular
Tiew Ruer Wagyu $31 🌶️
ก๋วยเตี๋ยวเรือเนื้อวากิว
A rich broth originated from the head chef’s family recipe from Ayuthaya, Thailand. Served with Zabuton wagyu, Japanese potato noodles, bean sprouts, basil, garlic oil, Chinese broccoli, and beef balls.
Miang Saba $39 🌶️
เมี่ยงปลาซาบะ
Grilled mackerel, lettuce, mint, coriander, vermicelli, and spicy peanut garlic sauce.
Choo Chee Puu Nim $26
ฉู่ฉี่ปูนิ่ม
Deep-fried soft-shell crab, red curry paste, coconut milk, fish sauce, red pepper, lemongrass, galangal, and kaffir lime leaves.
Yum Som-O $16 🌶️
ยำส้มโอกุ้งกรอบ
Pomelo salad with crispy baby shrimp, onion, chili, peanut, and roasted coconut.
Muek Yang $18 🌶️
ปลาหมึกยัดไส้ย่าง
Grilled squids stuffed with minced pork, served with spicy lime sauce.
Miang Mhai
(Silkworm Pupae) $14 🌶️
เมี่ยงดักแด้ไหม
Betel leaves wrapped with silkworm pupae, onion, chili, ginger, peanuts, lime, roasted coconut, and a sweet dipping sauce.
Nuer Toon Mor Fai $45
เนื้อตุ๋นหม้อไฟ
Five-hour slow-cooked beef intestine, tendon, honeycomb, and beef balls served in a hot pot, accompanied by rice noodles on the side. Perfect for sharing with 2-3 people.
Tom Yum Talay Mor Fai $47
ต้มยำทะเลหม้อไฟ
In Chef Num-Oy’s hometown, Tom Yum is traditionally served with prawns (head and shell on), mussels, and squid. At Wang Lang, we bring that same authentic experience to you, with a homemade soup base featuring young coconut meat, puffball mushrooms, coriander, culantro, and chili. Perfect for sharing with 2-3 people.
Pad Pak Boong $17 🌶️
ผัดผักบุ้งไฟแดง
Stir-fried Thai morning glory in soybean paste, garlic and chillies, served with steamed rice. (Seasonal, please ask for availability)
Oasis $20
Butterfly pea tea gin 2 oz, elderflower 0.5 oz, orange blossom water, syrup, and lemon juice.
Coconut Pandan Ice Cream $9
ไอติมลอดช่อง
Coconut pandan jelly ice cream topped with taro, corn, and sweet coconut syrup.
Ube Ice Cream $9
ไอติมมันม่วง
Purple yam ice cream topped with toasted coconut.
