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“Khao Chae Savoey” - Fragrant Chilled Rice & Condiments This unusual dish originated from a Songkran (Thai New Year) tradition practiced by the Mon ethnic group. The dish soon grew in favor and found its way onto the plates of Thai royalty, evolving into a delicious ‘palace’ dish. Jasmine rice is served in a bowl of cool, jasmine-scented water with a bevy of small, intensely-flavored sides, Anya-style. They include caramelized minced fish, sweet peppers stuffed with chicken and shrimp, red onion stuffed with exotic ray stuffed, salty-and-sweet pickled radish, and a soothing mushroom side.
Anya ensures the most important meal of your day is done right. We serve breakfast sets from early morning, and they include rice congee, rice porridge, pan-baked eggs and poached eggs. We also serve coffee the old-fashioned way - in a metal frame carrier.
Our snacks include several hard-to-find dishes, such as marinated pork balls wrapped in crunchy noodles (moo sarong); whole prawns wrapped in crispy flat noodles (goong hom sabai); bites of nutty pork mince on pineapple (ma hor chon thong); golden fried shrimp patties; and delicately crunchy mee grob noodle (using an Anya-exclusive recipe). These can be ordered as single tapas-style dishes or as sets, offering an addictive crunch in every bite.
Anya’s flavorful ‘salads’, called ‘yum’ in Thai, are chock full of healthy vegetables, herbs and spices. They include spicy-and-sweet winged beans tossed herbs and fresh shrimp; tangy pomelo with flaked dried shrimp and fresh shrimp; spicy-and-sweet aubergine with minced pork and fresh shrimp; and even a rare Northeastern specialty - lotus stem salad with fresh shrimp. All of these are tossed with a light sweet-and-spicy dressing. Another hard-to-find dish is the fiery pork slices, tossed with ‘larb’ blend (fragrant powdered toasted rice, a blend of herbs, fresh chilis, red onions and more), and topped with cumin leaves.
Soup & Curry
At Anya’s, we also serve crowd favorites, using original Thai recipes for the most flavorful experience. These include the soothing and coconutty chicken-galangal soup (‘tom kha gai’); sour-and-spicy free-range chicken soup served with the original tamarind leaf (‘tom yum gai baan bai makham orn ’); sweet-and-spicy red pork curry (‘panang moo’); spicy yellow curry stewed sea bass and traditional ‘elephant ear’ vegetable stems (‘gaeng luang ton khoon pla kraphong’); sweet and nutty massaman chicken curry; and spicy-and-sweet green curry with knifefish balls (‘gaeng kiew wan gai look chin pla krai’), served with either chicken thighs or breasts (per guests’ preference).
Anya serves a bevy of beautifully carved fresh, Thai vegetables with its hand-pounded chili paste dips. There are a variety of traditional chili dip sets, from its shrimp-paste chili dips (served with mackerel and tender eggy quiche) to mango-chili dips (served with flaked-and-fried gourami). Or opt to have only vegetables served with your desired chili dip; choose from chili paste with pork rinds, and even the sweet-and-coconutty crab meat dip.
We offer a variety of beloved sauces with our khanom jeen (lightly fermented rice noodles). There are several to choose from: khanom jeen nam ngiaw sauce (a rich Northern delicacy), khanom jeen namya kati plachon (with delicious coconut milk and snakehead fish stew), khanom jeen namprik (with sweet and fragrant chilli paste), khanom jeen sao nam (with mild-flavored coconut milk and pork sauce), khanom cheen namyapa plachong (with spicy snakehead fish stew), as well as khanom cheen namya poo neua (with plump crabmeat). Whatever you choose, expect each bite to be delicious!
Our main dishes span several well-loved categories, from stir-fries to curries to soups to deep-fried dishes. These include the widely-known spicy seafood stir-fry (padcha talay ruammit), salty-and-sweet whole perch (chuchee plamor na), morning glory and pork belly stir-fry and green curry stir-fry with fish balls. We also offer special, hard-to-find dishes: try the fragrant lemongrass beef shank curry (gaeng rawaeng neua nonglai) with a steaming plate of jasmine rice!
In addition to appetizers and entrees, Anya has a variety of desserts and sweets worth considering. One even originates from ancient Thai literature (an epic poem called Traibhumikatha). This dessert is called nangloi ai-tue, which is a combination black sticky rice, green rice flour jelly noodles, popped rice and basil seeds eaten with bread. There is chilled somchoon, which brings together pomelo and pineapple in a thin, aromatic syrup. We also serve homemade ice cream, like pumpkin squash coconut ice cream, or even creamy coconut milk ice cream served with colorful mung bean noodles (sarim) and jellied water chestnuts (tubtim grob). For those who prefer rice, our mango-and-sticky-rice dessert is a favorite go-to.
Homemade Ice Cream
Food may take the spotlight, but refreshments should also not be missed. We make our own citrusy kaffir lime leaf and honey drink, Thai orange juice with honey, bael juice, and lemongrass and pandan tea.
Anya offers fresh-brewed coffee, a tea set and old-style coffee served hot, cold and as a frappé. We also offer soft drinks and alcoholic beverages to round off your meal.