SAPPEISAN

Thai restaurant, 240 W 14th St, New York, NY

VeganScore 40

Menu

Mains

• Laab Ped Udon — Udon Thani’s legendary duck Laab, rich and crispy, tossed in duck fat, chili, and roasted rice powder, and served with fresh veggies.
• Laab Pla Todd — Crispy fried branzino topped with chili, cilantro, shallot, toasted rice powder, and a bright lime dressing.
• Krapow Sam Moo — Stir-fried ground pork, crispy pork, and pork fat bits in a spicy garlic-basil explosion.
• Tom Som Nongkai — Isan-style hot & sour fish soup with mushrooms, tomato, and aromatic Thai herbs— refreshing yet fiery.
• Mok Kala — Steamed spicy curry with crab, egg, cabbage, and basil—rich, fragrant, and comforting.
• Zaab Hang — Braised pork ribs glazed in a thickened-spicy Isan tamarind chili paste, tossed with culantro, kaffir lime, and roasted rice powder.
• Sen Kua — Stir-fried broad rice noodles in garlic-soy sauce with egg, bean sprouts, and crispy pork, drizzled with a side of creamy-spicy sauce.
• Khao Pad Rod Fai Moo — Hualumphong-style pork fried rice—charred, smoky, loaded with egg, onions, tomatoes, and gailan, served with spicy Prik Nam Pla.
• Khao Pad Rod Fai Gai — Hualumphong-style chicken fried rice—charred, smoky, loaded with egg, onions, tomatoes, and gailan, served with spicy Prik Nam Pla.
• Minced Beef Krapow — Sauteed ground beef in chili, garlic, and basil over rice with sunny side up fried egg
• Beef Noodles 101 — Roi-Ed style beef noodle soup: thin rice noodles, stewed beef, sliced beef, beef tripes, and bean sprouts, sprinkled with crunchy garlic, spring onion, and cilantro.
• Green Curry Grilled Chicken — Isan style grill Chicken in Green curry with Thai eggplant, bamboo shoot, Thai basil and pepper
• Gaeng Ped Yang — Roasted duck in Bangkok-style red curry with pineapple and cherry tomato, finished with Thai basil and kaffir lime leaf.
• Isan Crab Rice — Clay pot crab fried rice with jumbo lump crab, egg, and aromatic Isan herb paste, topped with kaffir lime, sawtooth herb, and crispy garlic. Served with spicy seafood cream sauce, chili fish sauce, and market greens.
• Grilled Chicken Masamun Curry — A velvety Masamun curry infused with sweet-sour tamarind and roasted peanuts, loaded with tender grilled chicken, roasted baby carrots, potatoes, and crispy shallots.
• Green Curry Nuer Yang — Fiery green curry simmered with smoky grilled rib eye, Thai eggplant, bamboo shoots, charred pineapple, and aromatic basil—a harmony of heat and sweetness.
• Prawn Pad Thai — Classic Pad Thai—stir-fried prawns, egg, chives, and bean sprouts in sweet tamarind fish sauce, topped with crushed peanuts and lime.

Starters

• Isan Beef Rolls — Seared Wagyu brisket wrapping around spicy herb rice—bold and bursting with umami explosion.
• Pla Dip — Isan-style ceviche with yellowtail, scallop, mango, mint, and culantro in a zesty, fiery lime dressing.
• Sappe Ribs — Fall-off-the-bone grilled pork ribs, glazed with a sticky-sweet Isan BBQ sauce, served with a side of our signature Sappe spice dust.
• Kaw Moo Yang — Juicy grilled pork jowl, caramelized and smoky, paired with our explosive spicy Jaew sauce.
• Gai Yang — Isan-style grilled chicken—crispy skin, tender, and packed with flavor, served with our signature spicy Jaew sauce.
• Wing Zaab — Fried marinated chicken wings with spicy Sappe powder and culantro.
• Isan Chicken Rolls — Crispy Isan-style chicken rolls stuffed with sweet corn, aromatic Thai herbs and fiery bird’s eye chili wrapped in golden soy sheet served with our signature spicy tamarind dipping sauce- a vibrant balance of tangy, sweet and bold Northeastern Thai flavors.
• Gyo Kai — Crispy fried wonton skins filled with quail eggs and served with spicy tamarind sauce.
• Mango Salad Kapi — Mangoes tossed in a fiery plara dressing with crisp shallots, fresh chilies and mint - a bold harmony of sweet, spicy, and smoky flavors.
• Jeep Dumpling — Delicate steamed dumplings stuffed with juicy pork, plump shrimp, scallions, cilantro and crunchy water chestnuts, drizzled with a bold spicy soy vinaigrette.

Desserts

• Guava Sorbet — Refreshing guava-pineapple sorbet topped with toasted pineapple and a kick of chili sea salt. Vegan
• Sweet Mango Sticky Rice — Experience our delightful take on a classic Thai dessert, featuring 4 components: aromatic sweet coconut sticky rice, sweet ripe mango, creamy coconut sauce (dairy-free), and crunchy roasted mung beans. Vegan
• Buk Prao — A whole coconut filled with sweet sticky rice, toddy palm, jackfruit, butterfly pea infused coconut gelato, peanuts, and toasty coconut nibs—drizzled with evaporated milk.
• Chao Guay I - Tim Nom — Silky grass jelly, chewy bubbles, homemade milk gelato, and sprinkled with brown sugar.
• Kai Tao — Crispy fried potato balls paired with velvety Ube gelato and crunchy Ube crumbles, topped with red bean paste.
• Mango Sundae — Sweet sticky rice, mango compote, sweet coconut cream and homemade mango gelato garnished with tuile.

Other

• Prik Ping — Grilled stuffed pepper Vegan
• Mushroom Ping — Grilled marinated mushroom Vegan
• Okra Ping — Grilled marinated okra Vegan
• Hed Tod — Fried enoki mushroom with spicy tamarind sauce. Vegan
• Laab Mushroom — Vegetarian spicy mushroom Laab with chili powder, toasted rice powder, cilantro, shallot, served with a side of fresh vegetables. Vegan
• Tum Jay — Green papaya, chili, peanut, tomato, and long bean. Vegan
• Spicy Basil Mushroom Fried Rice — Wok-fired rice with mushrooms, basil, peppers, and onions in a spicy, savory sauce. Vegan
• Kana Fai Dang — Stir-fried gailan (Chinese broccoli) with king oyster mushrooms in a spicy garlic-soy glaze. Vegan
• Mii Kati Jay — Steamed rice noodles drenched in a rich, spicy-sweet Isan curry with peanuts, mushrooms, soy curd, and micro chives. Vegan
• Yum Hed Tod — Crispy fried enoki mushroom salad with julienned green mango, shallot, mint, and peanuts with tangy-spicy lime dressing. Vegan
• Nam Tok Nuer — Medium-grilled ribeye tossed with fresh Thai herbs, chili, toasted rice powder, and a bright Isan-style dressing.
• Om Oxtail — Slow-stewed oxtail in a comforting Isan-style broth with market greens, chili, roasted rice powder, and aromatic herbs.
• Yum Pu Dong — Fermented raw blue crab tossed in a pungent Plara-garlic-chili dressing with lime, tomatoes, and culantro, a bold, briny explosion.
• Goi Nuer — Isan-style beef tartare, zesty lemongrass, fiery chili, fresh culantro, and roasted rice powder, served on crisp endive leaves.
• Tum Thai Kai Kem — Fiery green papaya salad with tomatoes, long beans, lime, peanuts, and creamy salted egg.
• Crying Tiger — Perfectly charred, medium-rare rib-eye marinated in Isan spices, served with a fiery Jaew sauce that’ll make your taste buds roar.
• Pla Rim Khong — Steamed whole branzino in a spicy plara broth, topped with scallions, dill, and fresh herbs.
• Beef Jungo — Wok-tossed tender beef with fiery Thai herbs in a savory soy-lemongrass sauce.
• Lek Plara Gai — Pan-fried rice noodles in spicy plara sauce with morning glory and smoky grilled chicken.
• Mama E - La — Our SIGNATURE wok-fried egg noodles, smoky, garlicky, tossed with Gailan, egg, and juicy beef in a sweet soy-pepper glaze.
• Moo Ping — Grilled marinated pork
• Sam Chan Ping — Grilled marinated pork belly
• Gai Ping — Grilled marinated chicken
• Peek Gai Ping — Grilled marinated chicken wing
• Muek Yang — Grilled marinated cuttlefish
• Nuer Ping — Grilled marinated beef
• Koong Yang — Grilled marinated tiger prawn
• Duke Foo — Crispy catfish salad with mango, mint, shallot, peanuts and chili in a vibrant lime dressing— crunchy, sweet, and spicy.
• Tum Pu Pla - Ra — Authentic Isan papaya salad—spicy, sour, and loaded with fresh crab in pungent plara dressing.
• Tom Yum Tiger Prawn Hotpot — A steaming hotpot of bold, tangy Tom Yum broth, loaded with plump tiger prawns, mushrooms, tomatoes, and fresh Thai herbs
• Tom Zaab Nuer Hotpot — Stewed beef in hot and spicy broth, lemongrass, galanga, chili, shallot, culantro.
• Laab Rolls — Golden-fried crispy rolls bursting with fiery laab-spiced, ground chicken, glass noodle, crunchy cabbage, aromatic shallots, mint, and culantro , served with a tangy-spicy jaew plum sauce for dipping.
• Prawn Karee — Sauteed river prawns in Soothr's signature creamy egg curry sauce, onion, pepper, scallion, and celery with chili oil.
• Khao Soi Gai Yang — Northern-style curry noodle soup—creamy, spicy, topped with grilled chicken, pickled radish, cilantro, and scallions.
• Khao Soi Nuer Toon — Northern-style curry noodle soup—creamy, spicy, topped with tender stewed beef, pickled radish, cilantro, and scallions.
• Mun Koong Fried Rice — Tiger prawn fried rice with shrimp paste oil, tomato, onion, scallion, and egg. Sprinkled with crunchy shallots and a side of spicy creamy seafood sauce.
• Chicken Ki - Mao — Broad rice noodles wok-tossed with tender chicken, egg, and Thai herbs in a fiery, aromatic sauce.
• Sen Yai Buk - La — Pan-seared broad rice noodles in a fragrant tomato-dill sauce with egg, onions, and crispy soy curd.

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