MUAN House Brooklyn Park Slope

Vegetarian vegetable rolls, cabbage, onions, carrot, shitake

Steamed Chicken & shrimp wrap with wonton skin served with light soy-vinegar dipping sauce.

Fermented sour pork sausage serve with ginger, cucumber, cilantro and chili

Flaky pastry filled with minced chicken, potato, onion, and curry spice. Served with cucumber relish.

Young coconut baked in buttery pastry, served with toasted sesame dip.

Edamame with Larb seasoning (chili, lime, salt)

Fish sauce–marinated pork jowl, deep-fried with garlic, shallots, and Thai chili.

Char-grilled beef finished with toasted rice and butter, served with avocado jeaw.

Crispy street-style fried chicken topped with fried shallots.

Crispy calamari served with spicy Sriracha mayo.

Green papaya salad with tomato, long bean, carrot, roasted peanut, and chili-lime dressing.

Green papaya salad seasoned with traditional fermented fish sauce.

Minced shrimp tossed with lemongrass, shallot, mint, chili, and pomelo

Fresh raw salmon with Thai anchovy, shallot, herbs, and chili-lime dressing.

Rice noodles in aromatic pork broth with pork, meatballs, herbs, and chili.

Rice noodles with pork, roasted pork, chili, lime, garlic, and crushed peanut.

Egg noodles tossed with pork, roasted pork, chili, lime, garlic, and peanut.

Northern Thai curry noodle soup with chicken thigh and crispy egg noodles.

Pan-fried thin rice noodles with egg, chive, ground peanut, beansprouts, scallions, and a hint of tamarind flavor

Flat rice noodles with garlic, chili, onion, fingerroot, and holy basil.

Flat rice noodles with garlic and Chinese broccoli in dark soy sauce.

Traditional Bangkok home-style cuisine that originated during the reign of King Rama V of Thailand with fried duck, kaffir lime leaves, chili

Northern Thailand Curry with Braised Brisket Beef , ginger, egg

Slow cooked pork rib with homemade curry paste topped with kaffir lime leaves and cucumber, pickle chili, pickle radish

Jasmine rice stir-fried with garlic, chili, long bean, and holy basil.

Jasmine rice with egg, garlic, onion, tomato, Chinese broccoli. cucumber and lemon

Stir-fried garlic, chili, long bean, onion, and holy basil.

sautéed Chinese broccoli, carrots, string been, mushroom and Fried Tofu

Sautéed Brussels sprouts infused with garlic, black pepper, truffle oil. server with Jasmine rice

stir-fried rice with egg, garlic, onion, tomato, onion, pineapple chunks, tomato, cashew nuts, scallions served with cucumber, lime and side of sambal sauce

Jasmine rice stir-fried with lump crab meat, egg, scallion, and onion.

Hot and sour broth with fish, shrimp, squid, clam, lemongrass, and lime.

Stir-fried shrimp with curry powder, egg, onion, and scallion.

Whole fried branzino finished with aromatic fish sauce, served with seafood dip.

Whole fried branzino chuchee curry, chili and kaffir lime leaves

Ground pork and seaweed soup with egg tofu in clear broth.

Edamame with Larb seasoning (chili, lime, salt)

Vegetarian vegetable rolls, cabbage, onions, carrot, shitake

Lomain, pomerganate, dill, carrot, fried shallots with Asian balsamic dressing

Green papaya salad with tomato, long bean, carrot, roasted peanut, and chili-lime dressing.

Stir fry Chinese broccoli

Stir-fry Brussels Sprouts

Mixed Mushroom stir fry>>origin mushroom, himeji mushroom, shiitake mushroom, oyster mushroom, scallion

Vegan Eight Immortals is classic Chinese-style stir-fry of assorted vegetables and glass noodle

Stir fry Chinese broccoli

Stir-fry Brussels Sprouts

Sticky Rice with fresh mango

Steamed tapioca peals with sweet corn topped with coconut cream