Yi Peng Online Ordering Menu

Crispy soft shell crab with Thai herbs and jungle chili glaze.

Heavenly beef and sriracha sauce.

Grilled and marinated with massaman peanut dip and cucumber relish.

High flame seared calamari with savory topping and lime-chili glaze.

Veggie crispy spring roll with clear vermicelli and pickled plum dip.

Chiang mai spicy chicken, shrimp, crab meat, sausage with aromatic chili-herb and lemongrass.

Classic chicken and shrimp wrap crispy roll with pickled plum sauce.

Garlic pepper crusted chicken wings with E-Sarn spicy tamarind dipping sauce.

Curry potato croquette with cabbage nest and cucumber relish.

Old fashion twice-cooked pork ribs with basil and tamarind-chili glaze.

Crispy shrimp wonton with peanut sweet chili-lime dipping.

Steamed open face shrimp dumpling with roasted garlic vinegar dipping.

Crispy wrap chicken with chili plum glaze and cucumber relish.

Traditional coconut chicken galangal soup with kaffir lime and enoki mushroom.

Spicy lemongrass broth with Thai herb, head-on shrimp, and enoki mushroom.

Fresh chili-lime glass noodle salad with chicken, shrimp, peanuts, mint, and cilantro.

Crispy duck salad with Asian greens, cashew, and roasted chili sweet-sour dressing.

Spicy Thai chicken lettuce wrap with fresh herbs, dried chili, and lime juice.

Seasonal fruit medley with Asian slaw, cashew, crispy tofu, and mint-tangy dressing.

Daily catch crispy whole red snapper fillet with three flavor sauce.

Sweet-n-sour crispy shrimp with orange marmalade.

Five spice braised beef short rib with spicy Thai herb dipping sauce.

Traditional grilled Bangkok half chicken with herbs and sweet chili glaze.

Wok stir-fried tempura chicken with jalapeno and tamarind roasted chili glaze.

Braised pork shoulder with pickled cabbage, brown egg, and garlic vinegar.

High flame wok spicy Thai chili basil.

Wok stir-fried chili catfish filet with long bean, eggplant, kaffir lime, and green peppercorn.

Classic grilled 12oz rib-eye steak with E-sarn tamarind dipping sauce.

Baked lobster tail, Scallop on half shells and Crispy soft-shell crabs with Seafood dipping & Sweet Chili glaze.

Coconut green curry with Thai eggplant, bamboo shoot, and sweet basil.

Clay pot crispy duck red curry with cherry tomato, purple eggplant, and pineapple.

Traditional massaman curry chicken with braised potato, roasted peanut, and cucumber relish.

Cumin fragrant coconut curry with kaffir lime and peanuts.

Northern style curry beef short rib with spice pineapple, pickled garlic, ginger, and Chinese broccoli. Originated from Shan state of Burma, Hung Lay has become well known dishes in the Northern part of Thailand.

Wok Thai rice noodle with paprika, egg, peanut, shallot, bean sprouts, chives, smoked tofu, and lime.

Wok phat rice noodle with Chinese broccoli and egg in a smoked garlic-sweet soy aroma.

Spicy wok phat noodle with chili-basil, tomato, bell pepper, and egg.

Thai traditional fried rice with jasmine rice, tomato, egg, onion, and seasoning soy.

Braised duck noodle soup with rice vermicelli, bean sprouts, herbs, and roasted garlic soy broth.

Northern style coconut curry with egg noodle, stew chicken, and pickled veggie.

Son-in-law eggs.

Wok chili green bean.

Chef’s veggie.

Stir fried spicy eggplant.

Flatbread

Traditional Thai omelet, shallots, kaffir lime leaf, and sriracha sauce.

Vanilla bean ice cream, macerated berries, sugared almond, and apple chip.

Sweet mango, butterfly-pea fragrant sticky rice, and coconut milk ice cream.

Toasted milky bread with pandan custard fondue.

Coconut milk ice cream, sticky rice, sweet corn, roasted peanut, and wafer roll.

Warm coconut milk, tapioca pearls, sweet corn, black bean, and young coconut.