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I appreciate executive chef Lalita Kaewsawang’s tightly curated menu—short and sweet, but everything packs a punch of flavor 💥

Yum galum pii • cabbage salad
Yum som-o • pomelo and scallops salad
Plaa nueng manao • black cod in broth
Gai tod hat yai • fried chicken

📍 Hanloh, Santa Cruz, CA
A salad with golden fried tofu, pale-green chopped lettuces and green leaves of fresh herbs served in a blue-and-white porcelain bowl. Photographed in a dimly lit bar on a gray marble countertop with a bottle of wine, carafe of water, refrigerator and bookshelves blurred in the background. A salad with white scallops, red shredded grapefruit, white shaved coconut, green fresh herbs and green lettuce leaves served in a blue-and-white porcelain bowl with a wide silver metal spoon. Photographed in a dimly lit bar on a gray marble countertop with a bottle of wine, carafe of water, bartender and bookshelves blurred in the background. Steamed white fish in a green broth garnished with a round slice of green lime and green herbs, served with a wide silver metal spoon in a wide brown ceramic bowl on a large light-brown weathered wood coaster. Photographed in a dimly lit bar in a gray marble countertop with a white bowl of white rice, a bottle of wine, a counter and bookshelves blurred in the background. Several slices of golden-brown fried chicken garnished with brown toasted coconut shavings and oval slices of green cucumber, served on a red metal floral-print plate with a silver metal dipping bowl. Photographed in a dimly lit bar in a gray marble countertop with a white bowl of white rice, a bottle of wine, a counter and bookshelves blurred in the background.
February 13, 2025 at 2:35 AM