Farmhouse Kitchen Thai Cuisine — Oakland

At Farmhouse Kitchen Thai in Jack London Square, the waterfront setting accompanies a menu with considerable regional range. Hat Yai fried chicken brings Southern Thai cooking into the conversation: the menu describes turmeric and herbs, fried shallots, a cucumber salad, yellow potato curry and roti. The different components make it a more revealing introduction to the restaurant than ordering a familiar noodle dish alone.

The cooking is associated with chef Kasem “Pop” Saengsawang, whose approach combines Thai traditions with vivid presentation. Sai Krok Isaan, a fermented sausage made with pork, garlic and jasmine rice, offers another regional point of reference. The herbal rice salad takes a different direction, combining green mango, lemongrass, toasted coconut, peanuts and dried shrimp with tamarind dressing. Those ingredients suggest a useful way to build a meal: alternate a substantial curry or fried preparation with herbs, acidity and crunch.

Among the larger dishes, Panang Neua pairs braised bone-in short rib with curry, vegetables and blue jasmine rice. Khao soi uses short rib in a Northern Thai coconut-curry noodle soup, while whole fried branzino supports a shared order built around fish. The menu also identifies vegan fresh rolls, giving a vegetable-centered order a clear starting point. Farmhouse is well suited to diners who want the meal and the waterfront outing to belong to the same occasion. Its appeal rests on recognizable regional preparations, generous composition and presentation with a sense of celebration.

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