กะเพราไก่กับแป้งกรอบ
Basil Chicken with Pani Puri
Holy-basil minced chicken and long beans in sweet soy, fish sauce and chili, spooned into crisp puri shells. A playful one-bite starter.
House Specialties
Signature Dishes
Eighteen plates that define Elephant Ear: the stories, the techniques and the flavors behind each one.
Golden Bites of Heaven
The Plates That Define Elephant Ear
Every Thai kitchen has dishes that reveal its character. Ours lean toward slow cooking, deep aromatics and dramatic presentation, from Tom Yum served in a hand-painted Benjarong pot to duck simmered with lychee and pineapple.
Below, our chefs' favorites and our guests' most requested, with the techniques and traditions behind each one. Prices are on the full menu.
Chef's Special
แกงเป็ดสับปะรด
Pineapple Curry Duck
Our most talked-about plate. The duck breast is marinated with turmeric, cinnamon, bay leaf and chili, slow-cooked until the meat is tender and the skin crisps, then simmered with lychee and pineapple in a rich, aromatic yellow curry.
Duck curry with fruit, in the spirit of the Bangkok classic gaeng phed ped yang, was born where Chinese roast-duck shops met Thai curry kitchens, and pairs rich duck with the sweetness and acidity of tropical fruit. The lychee is the surprise: floral, juicy and the perfect counterpoint to the spice. As one guest wrote, the dish is "bursting with flavor", and the lychee steals the show.
Pair it with: jasmine rice to catch every drop of curry, and a Thai iced tea.
Soup
ต้มยำกุ้งทะเล
Tom Yum Goong with Mixed Seafood
Thailand's most famous soup, served the ceremonial way in a hand-painted Benjarong pot. Shrimp, mussels and mushrooms swim in a broth infused with bruised lemongrass, makrut lime leaf and chili, finished with fresh lime at the very end so the sourness stays bright.
The name says it all: tom means to boil and yum means to mix. It is a soup assembled from contrasts, hot and sour, salty and fragrant, and it is the best introduction to the Thai idea of balance. In 2024 UNESCO inscribed Tom Yum Goong on its list of the Intangible Cultural Heritage of Humanity.
Chef's Special
เป็ดซอสมะขาม
Duck Tamarind
The same spice-marinated duck breast, this time served with eggplant in a glossy tamarind sauce that balances sweet, spicy and sour. Tamarind, makham in Thai, has a deep, almost dried-fruit sourness that lime cannot give, and it is the backbone of many of Thailand's best sauces.
It is a dish for those who prefer richness to heat: tangy, savory and deeply satisfying.
Classic Entrée
ไก่กรอบผัดตะไคร้
Stir-Fried Crispy Chicken with Lemongrass
Golden fried chicken tossed in the wok with crisp-fried lemongrass, chili, fish sauce, makrut lime leaf and holy basil. The lemongrass is shaved fine and fried until it shatters, adding a citrus crunch to every bite.
It is pure Thai comfort food, the kind of dish found at roadside stalls across the country, cooked here with premium chicken and finished to order.
Chef's Special
กุ้งพริกเกลือ
Goong Prik Kula
Sautéed tiger shrimp with scallop and squid, tossed with chili flakes and makrut lime leaves. The seafood is cooked fast over high heat so the shrimp stays snappy and the squid tender, and the lime leaf perfumes the whole plate.
A seafood lover's dish, generous and dramatic, and made for sharing.
Chef's Special
ซี่โครงวัวพริกแกง
Short Ribs Prik Kang
Beef short ribs braised slowly with bay leaves, cinnamon, peppers and ginger until they fall from the bone, then finished in the wok with red curry paste (prik kang), makrut lime leaf, asparagus and a splash of coconut milk.
"Prik kang" style dishes are drier and more intense than soupy curries: the paste clings to the meat. Here it meets the depth of a long braise, a meeting of Thai spice and patient technique.
Appetizer
ยำมะม่วงอะโวคาโด
Mango Avocado Salad
Our modern twist on the classic Thai yum: mango, tomato and creamy avocado with cilantro and garlic in a dressing of lime, chili and salty palm sugar. It is bright, crunchy and cooling, and guests on OpenTable have called it "insane" more than once.
Order it with something rich, like the pork belly or the duck, and let the salad reset your palate between bites.
Classic Entrée
หมูกรอบผัดกะเพรา
Crispy Pork Belly with Chili & Holy Basil
Crispy on the outside and melting within: pork belly slow-cooked, then deep-fried, and tossed with chili and holy basil, a drizzle of shrimp sauce and a dollop of Thai chili paste.
Holy basil (kra pao) is peppery and clove-like, very different from sweet Thai basil, and it is the soul of Thailand's favorite one-plate meal. "Do not miss out on the crispy pork belly," one guest advised. We agree.
More House Favorites
More Reasons to Return
ชุดออเดิร์ฟช้าง
Elephant Roast Combo
Chicken satay, beef satay, shrimp taco, shrimp chips and fried chicken balls: the house sampler for the table.
กุ้งย่างซอสกระเทียม
Grilled Tiger Shrimp
Jumbo tiger shrimp off the grill with garlic and sweet soy. Simple, smoky and generous.
ข้าวผัดสับปะรด
Pineapple Fried Rice
Fragrant jasmine rice wok-fried with sweet pineapple and served in a carved pineapple boat.
ปลานึ่งมะนาว
Steamed Chilean Sea Bass
Steamed with lime juice, makrut leaf, bay leaf, lemongrass, garlic and tamarind sauce in chicken broth: clean, sour and aromatic.
ถั่วฝักยาวผัดซัมบัล
Green Beans with Sambal
Long beans stir-fried with shrimp and garlic in an Indonesian-style sambal: a nod to the spice routes of the south.
ยำวุ้นเส้นทะเล
Seafood Noodle Plate
Bean noodles with shrimp, squid and salmon, lime-chili sauce, lettuce, Thai ginger and papaya, to wrap and eat by hand.
ต้มข่าไก่
Northern Thai Coconut Chicken Soup
Coconut milk, lime, chili, chicken and cilantro: silky, soothing and gently sour.
ผัดไทย
Pad Thai
The world's favorite Thai noodle: rice noodles, tamarind, egg and peanuts, with your choice of protein.
Also Worth Ordering
Crying Tiger, Whole Branzino & the Sweet Combo
Crying Tiger with Garlic Rice: seared ribeye with Thai spicy dipping sauce on clay-pot garlic fried rice. Fried Whole Tamarind Branzino: butterflied and fried crisp with tamarind, garlic, lemongrass and black pepper. And to finish, the Thai Sweet Combo of mango sticky rice, oolong tea and coconut jelly cake.