“One Night in Lampang – It's MooMoo Night” Monday, October 21, 2019

welcome cocktail & appetizer ข้าวตังหน้าตั้ง - Kow Tung Nha Tung ground pork, shrimp, coconut milk, tamarind, palm sugar, peanut, cilantro, sweet pepper, crispy rice Rieger Whiskey, Blvd Pale Ale, applewood smoked grapefruit & pandan oleo-saccharum, lemon cocktail

one ground pork, palm sugar, sweet radish, peanut, garlic, butterfly pea Chor-Muang wrap เมี่ยงคำ - Miang Kham roasted peanut, ginger, shallot, lime, Thai chili, roasted coconut flake, leaf wrap, miang kham sauce ขนมครก - Kanom Kroag - coconut pancake, scallion กระทงทอง - Kratong Thong - chicken, shrimp, carrot, green pea, corn, cilantro, sweet pepper, crispy pastry cup Old Forester Rye, Buffalo Trace Bourbon, Broadway Brewery Thresher Robust Porter reduction, apple, persimmon, ginger & soy cocktail

two ยำส้มโอ - Yum Som-O pomelo, grapefruit, shrimp, coconut milk, roasted shallot, scallion, cilantro, lemongrass, Thai chili, chili jam The Botanist Gin, Cappelletti, Cocchi 'Topo Teatro' Vermouth Amaro, kaffir lime leaf, lemongrass, Thai chili, lemon cocktail

three ลาบเนื้อดิบ - Laab Nua Dib laab beef tartare, Thai herbs, mint, scallion, cilantro, crispy garlic & shallot, chip Cabernet Sauvignon, Legit, 2013, Tuscany, Italy

palate cleanser lychee & lime sorbet

four ขนมจีนน้ำเงี้ยว Kanom - Jeen Nam Ngiaw pork curry, pork blood curd, bean sprout, cilantro, scallion, fried garlic, fried Thai chili, vermicelli noodle Riesling, Johannishof ‘Charta’, 2016, Rheingau, Germany

five ขันโตก - Khantoke ยำจิ้นไก่ Yum Jin Gai - stewed chicken, banana blossom, Thai herbs, cilantro, scallion น้ำพริกหนุ่ม Nam Prik Noom - green chili dip, fried pork skin, vegetable ใส้อั่ว Sai-Ua - house made spicy pork sausage, kaffir lime leaf, lemongrass, turmeric  ตำขนุน Tum Ka-Nhoon - young jackfruit, ground pork, kaffir lime leaf, fried garlic  ข้าวเหนียว Kow Ngiaw - sticky rice  Riesling, Prinz Salm ‘Two Princes', 2017, Rheinhessen, Germany

six บัวลอยเผือก - Bua Loi Phuak glutinous flour taro ball, young coconut, palm sugar, coconut milk Jinro Shoju, Manchino Vermouth Secco, pearl barley, longan, snow-ear fungus, jujube cocktail

Menu and drink pairings created and prepared by: Pam Liberda, Owner/Executive Chef of Waldo Thai Darrell Loo, Bar Manager of Waldo Thai