"Thang" means "to flavor." This is achieved with the action of lightly smashing the salad ingredients together in a Tai Dam style mortar and pestle. Asian long beans, tomatoes, garlic, chili, lime, fish sauce, and palm sugar are lightly bruise to release their bold flavors while tenderizing all the ingredients to create a well macerated salad packed full of flavor!

This dish showcases the versatility of rice paper and how it can be presented. Flash fried, garnished with fresh herbs, served with a charred tomato and shallot dipping sauce.

Because Daht-Seen is an exercise in communal eating the "Family Set" offers a variety of ingredients: Farmers market vegetables such as zucchini, mushrooms, broccoli and cauliflower are featured along with other seasonal produce that catches our eye. A variety of specially marinated meats such as chicken, steak, shrimp, and pork become the highlight of the grill as their golden aromas fill the air and their sizzles give the promise of deliciousness to come!

"Jeow" is the word for sauce in Tai Dam. Within Tai Dam cuisine there is a countless number of dipping sauces. Every sauce compliments each meal to make it even more delicious. With Daht Seen, we have three different sauces depending on the season and entree we are serving - all are designed to create interesting combinations and keep the palate satiated.

Tai Dam cuisine wasn't only influenced by neighboring countries but by visiting European cultures as well. The best example of this is the adaptation of French Macaron cookies. Light and crisp, these cookies are delicately made by combining whipped meringue with almond flour, gently baked, then individually sandwiched with a buttercream filling.