Larb Tod is fierce, crispy and completely addictive — here’s what our customers love ordering alongside it to build a complete and memorable Thai meal.
🍚 Thai Sticky Rice
The most authentically Thai pairing for Larb Tod and the one that connects this dish most directly to the Isan tradition from which it comes. Sticky Rice alongside any form of Larb is not simply a pairing in northeastern Thailand — it is the natural order of things, as instinctive and as inevitable as lime juice in the Larb dressing itself. The soft, glutinous rice pressed between the fingers and eaten alongside the crispy, boldly seasoned Larb balls provides the essential grounding base that absorbs the fierce chilli and lime heat and carries it through in a mouthful that is simultaneously fiery and deeply comforting. Roll the rice, press it against a Larb Tod ball and eat them together — this is exactly how Sireeya would eat it.
🌶️ Khua Kling
A pairing for customers who want the full and uncompromising force of Thai heat and bold seasoning concentrated into a single meal — and one that brings two of the most intensely flavoured dishes on the entire menu together in genuinely compelling combination. Khua Kling — Sireeya’s fierce southern Thai dry curry made with hand-chopped meat seared directly in authentic Koh Lanta curry paste with no coconut milk — shares the same bold, direct, completely uncompromising approach to flavour as Larb Tod, but expresses it through the deep, aromatic heat of southern Thai curry paste rather than the bright, herby citrus of the Isan tradition. Together they represent two of the most intense and regionally distinctive flavour traditions in Thailand — the northeast and the south — united by their shared refusal to make any concession to timidity.
🍜 Pad Thai
A pairing that provides the most satisfying and well-balanced contrast to Larb Tod on the entire menu — moving from one of the most fiercely seasoned and regionally specific dishes in Thai cooking to one of the most universally beloved and harmoniously balanced. Pad Thai’s sweet, tangy tamarind noodles with egg, bean sprouts, spring onion and crushed peanuts arrive after the bold heat of the Larb Tod as the most welcome and rewarding change of pace imaginable — the gentle sweet-sour balance of the noodles cooling and resetting the palate after the chilli and lime of the Larb balls and delivering a main course that feels completely satisfying precisely because it is so different from everything that came before it. A combination that rewards customers who want the full journey through Thai flavour in a single meal.
🥥 Tom Kha — Coconut Soup
A pairing of inspired and completely effective contrast. Tom Kha’s gentle, creamy coconut broth with lemongrass, galangal and kaffir lime leaves provides a soothing, aromatic counterpoint to the fierce, herby heat of the Larb Tod balls that is both immediately satisfying and genuinely clever. Where the Larb Tod is bold, hot and intensely seasoned, the coconut soup is soft, warm and enveloping — and the transition between biting into a crispy, chilli-spiked Larb ball and following it with a spoonful of silky coconut broth is one of the most satisfying flavour contrasts available across any combination on the menu. A pairing that shows the full range of Thai flavour in a single order.
