Kati means ‘coconut milk’ in Thai. We emphasize natural flavors by staying true to traditional cooking techniques and using only fresh ingredients, essential Thai herbs, and spices. Enjoy new and familiar recipes you won’t find anywhere else!
Air-cured young jackfruit, marinated and fried until crisp. Best enjoyed with your favorite IPA!
Crisp, tart, refreshing. vodka, El Corazon tropical purée, lime, and muddled mint leaves. Garnished with a slice of sun dried orange.
Potato cubes, tofu and sliced carrots in a flavorful herbal curry of coconut milk, bay leaves, cardamom, cinnamon, cloves, and mace. Topped with peanuts and caramelized shallots.
Have you tried Angel Wings? This is its dark side: crispy fried oyster mushrooms dusted with Kati’s own hot & spicy seasoning.
The distinctive rich tea with a dollop of cocounut cream on top.
In Thailand, the satay vendor guards its sauce recipe with absolute secrecy. Kati takes its inspiration from a satay shop in the town of Sriracha—a beach town in the eastern seaboard province of Chonburi—regarded by us as the best peanut sauce in the world.
A northern Thai favorite, this noodle dish sets itself apart from Southern curries with bright flavors of lime, pickled cabbage, and sliced shallots complementing the spiced coconut milk broth.
The quintessential dish of the Isaan region of Thailand. Made with the 'krok' — or mortar-and-pestle — there is simply no substitute for the juicy crunch of raw papaya slivers pounded in a zesty blend of lime, palm sugar, peanuts, and fresh chili peppers.
Blanco tequila, grand marnier, thai basil, lime, lemongrass, galangal root, kaffir lime and a hint of chili pepper.
No one has ever craved cauliflower. Until now. Marinated in a piquant seasoning and served with hot sauce, these little nuggets will blow your mind!
Our pot stickers are made entirely by hand, then pan-fried until crisp.