country comfort thai

homestyle cooking




(908) 722-0122

For a PHOTO MENU click link to


We will be opening in a new location soon. Stay tuned for details.


We pride ourselves on delivering appetizing options for meat lovers, vegetarians, vegans, pescatarians or any other AN-ism diet.

Everything is made to order. The food here takes a bit longer than most other establishments who focus on speed of service. We don't use a microwave. We don't use a deep fryer. We saute / pan fry everything exclusively in avocado oil. Some dishes also include sesame oil. Chicken wings and chicken skin are fried in chicken fat.

We highly recommend that anyone with time constraints call and order ahead of time. We can have your meal ready when you arrive.



  • ORGANIC: Look at anything close enough and you become disillusioned. Plainly speaking, lots of organic is fake, corrupt, fraudulent or misleading. That being said, if you vote with your dollars and trust that those with better proximity, insight and gumption can maintain appropriate pressure and focus on regulators, producers and certifiers then we can maintain progress in this war of attrition or at least stem the tide of chemicals in our food. With this kind of pressure we can begin to have some measure of confidence in transparency and complete information of the whole food supply chain allowing us to make truly informed decisions about what we eat and what we feed our children. From our perspective, a diverse market with as many small local farms and producers as possible mixed in with larger collectives and producers is the best possible structure for any food supply. The following is a list of organic products we can currently source without stretching our food cost budget to beyond feasible: romaine lettuce, brown eggs, baby carrots, coconut oil, baby bella mushrooms, kale, green beans, brown rice, Japanese white sweet potato, half n half, pineapples, shredded coconut (updated June 21, 2018)

  • BRIGID FARMS: what Brigid Farms plans on bringing to the table:

    • tomato- more cherry and grape tomatoes varieties than you can shake a stick at, some heirlooms like cherokee purple and japanese black trifele and Polish Linguisa and black icicle,

    • basil- Thai Basil Grapao, Thai Basil Horapa, Thai Basil Mang Luk, lime basil, cinnamon basil. lettuce leaf basil, Italian Basil, Genovise,

    • Peppers- many thai chili varieties, pimientos de padron, pequin, tepin, de arbol, lemon drop, serrano, jalapeno, ...more chilis than you can shake another stick at

    • kale- some of the purple types cuzz they're pretty and easy to grow and taste great

    • Toowa Ploo- Thai winged bean for a special salad

    • Lemon grass- We would like to start serving some grilled satays with lemon grass, not bamboo sticks, for the skewers as it should be done.

    • Mustard greens- some favorite varieties that we've tested and will incorporate into some salads and also in some sandwiches when we start serving those.

    • Pumpkin- we don't currently have the space to grow our own Kabocha squash but we will grow a variety of pumpkin for harvesting huskless seeds to be roasted and served in our house salad.

    • Shallot Greens- We had these last year in a limited amount and they worked out great, This year we will have an ample supply.

    • Snow peas- purple and yellow varieties of snow peas will be worked into some of the dishes.

    • Asian Greens- Hon Tsai Tai, Loose leaf cabbage, some choy varieties

    • Salad Herbs- mint, pak kayang, bpai yeera, vietnamese mint. these herbs we apply heavily in salads and they compliment the dressings well.

  • GARLIC: Our fresh garlic is California garlic.

  • OIL: We saute exclusively with avocado oil. Almost all of our dishes are sauteed with avocado oil. For a few dishes we use sesame oil. For a few dishes we use chicken fat or fry chicken with chicken fat. For some dishes duck fat is utilized and in a few others we utilize pork fat.

  • SUGAR: Thai food, at its core, is a balancing act. Sweet, sour, salty, spicy, savory... more than any other cuisine there is an emphasis placed on this. Sugar is a crucial element. There's no way around that if you want a correct balance of flavors. The dietary and health problems westerners face with consuming any sugar is a result of having consumed too much processed food and unnatural sugar for too long

    • . Thai tapioca dessert, Kanom Toowai, is sweetened with cane sugar, palm sugar and pandan (bpai dtoiy), a plant with juicy/softer than normal fronds and more complex sugars.

    • At Bon Palay we don't just boil onions and vegetables at the last minute before a dish is served to act as filler or bulk. We caramelize onions and sweet peppers in the highest quality oil and bring out their natural sweetness which contributes to the all important balance of flavors. This allows us to use less or, depending on the dish, completely remove the need to add cane sugar or palm sugar or a sweet black soy sauce as would traditionally be done.

  • August 2018 Update: We may have found a suitable piece of land with a suitable and equitable arrangement for growing enough of these things for Bon Palay this fall.

    • tomato- we should have some cherry tomatoes this year to use and test at Bon Palay. We don't have enough time to get the larger varieties in the ground and get any fruit off of them,

    • basil- The Mang Luk, trial is going great. They are taking well to container growing.

    • Peppers- We successfully transplanted many of the thai chili varieties, pimientos de padron, pequin, tepin, de arbol, lemon drop, serrano, jalapeno, ...more chilis than you can shake another stick at. What we call the THAI TABLE CHILE is already putting out fruit and pictured at right.

    • Lemon grass- The lemon grass is growing much slower than we expected. It may not be feasible this year to grow our own as we anticipated based on last years trial.

    • Mustard greens- the few seeds we have for our favorite variety are flowering and pumping out more seeds for us to then seed enough for a steady supply of mini mustard greens.

    • Shallot Greens- we're slow to grow out an ample amount of these greens. all planting work has until now been put into transplanting the tomatoes and peppers. These will be available soon.

    • Salad Herbs- pak kayang did not take well enough to container growing as we expected. We're working on it.


Thai Table Chile

Coming Soon in a small trial amount this year. We'll be saving as much seed as possible from this batch and growing some out this fall under lights if these don't move well to indoors. Most will be saved for next spring so that we can offer fresh table chile for anyone wishing to add their exceptional heat.



there are many basils in thailand. each one with its own name and identity. in isaan region mangluk is essential for curries without coconut milk. and yes, we are recycling our coconut milk cans here as grow pots and the irony isnt lost on us.

Printable Versions of Today's Dine In and Take out  Menus


photo scroll of menu items

We eat with our eyes. Thai food can be quite beautiful when presented with care. Some uninitiated don't know what to expect. The First Three images will highlight some new items or items we thing need more attention. Thereafter its a simple scroll of pics and descriptions. Thanks for your patience while we update and improve our accessibility and general customer interface experience.





Yellow curry. Similar to masaman curry but with a stronger curry flavor and less intense cinnamon. with caramelized onions, japanese sweet potato, coconut milk.


mixed appetizers

mixed appetizers and small plates are a great way to share and try lots of flavors with multiple people. Thai style dining is ALWAYS family style in our experience. Pictured here are some of our home made dumplings with home made dipping sauces and grilled pork belly with a nam jim dipping sauce and very complimentary tomato salsa.


Laab gai yang

Traditionally done with ground chicken. We have decided to marinate and grill instead. Tender pieces are carved and tossed with traditional laab salad herbs in a balance that best suits grilled chicken with a lime, fish sauce, tamarind dressing.


kabocha squash soup


Yang Isaan Talay


Gwai Jup Soup


Kanom Toowai

fruit flavored Thai tapioca puddings


Mee Kati Moo Sop


Sticky Ribs

We've previously done a boneless version. If you prefer one or the other ask us. One or both may be available.


Grilled Chicken


Pad Ped

This one here is pictured with steak and added sweet potato slices at customers request.


Curry Fried Rice


Gaeng Saparote

Pineapple Curry (Red Curry)


Pad Kee Mao

Drunken Noodles

Bon Palay is country Thai cooking and other Asian comfort food.




There are as many definitions of real Thai food as there are cooks making it. Yet still there are so many flavors and dishes not thoroughly represented. We hesitate to call Bon Palay a Thai establishment as it doesn't fit the mold and is not what foodies have come to expect. It is however, in aspiration, the type of place we would seek out when traveling.

While we do offer many of the Thai items that Americans are accustomed to our focus is also on the sadly neglected everyday food that is, although less auspicious, equally delicious. This food is not spicy and doesn't have to be unless you want it to be. We can bring the heat, but only to accentuate, not to overwhelm. Great flavor absent of spice is an option. Simple dishes such as Palo are everyday essential sustenance yet fail to show up on any standard Thai menu. Dressed up or dressed down and with a little tweaking traditional everyday Thai food becomes accessible to any palate and is just as exciting as the fancier fare. We would not do a message like this justice if we didn't mention regional cuisine differences. The food we try to present here is in our experience predominantly central Thailand. Bangkok and the eastern region of Isaan (the left elephant ear), Nakhon Ratchasima (Korat) and some items from the south that have inserted their way into the Thai table mainstream. A culinary expert may beg to differ and we would enthusiastically receive all feed back within the context of this Americanization melting pot authenticity quagmire. If this over baked long winded explanation seems a bit morbido al dente its meant only to highlight sensitivity and respect for a culinary culture that prides itself deeply on preserving traditional and official flavors and methods.  We know what we are... a small comfort-food shop.  In our travels we've seen regional variation prove that while no one is right, good food is good food and therefor, with a tempered fidelity no one is wrong.

Small plates, Thai tapas, Call them what you will. So much of Thai dining is done a la carte family style with everyone getting a chance to try many small dishes. With tasty street cart bites and more complex fare let your tongue dance around as many flavors as you like. Far from style, the practice is a standard. For a specific reference you can look to Chinese dim sum or Thai kaodtomgoy ( ข้าวต้มกุ๊ย )

Reminiscent of so many culinary nooks found throughout Thailand the open-kitchen dining room offers full immersion in the sound, scent and style of Thai cooking from the tap tap tap of a crock to the sizzle in a wok.

While not everything is sourced locally that is ultimately the goal at Bon Palay. We do try to source items as locally as possible. That might mean fish farm raised in the mid-western United States vs. an international source. We also have a local sister farm to source organically grown herbs, vegetables and fruit using sustainable and responsible and organic methods. The farm is early in its development and is currently focused on preparing the soil and farm ecosystem for a no till to limited till system. See soon to find out more or on the menu below check out the "What's Fresh and Local?" section in the coming 2017 season to see what is grown and/or sourced locally.

This is a mixed house and as such we offer a number of western items on the catering menu. Good food is good food and as such we feel it needs no label. A number of passed down Irish and Polish and Italian family recipes round out the offerings nicely and present options for a group or a family or a couple or perhaps even an individual with diverse tastes.



(908) 722-0122



New Location to be announced soon.


small plate Items available on our catering menu. These items will occasionally be available on our frequently updated in house menu.


Whats Fresh from Brigid Farms

St Brigid's cross, An old Irish symbol of exalted humility fashioned in spirit from the ancient goddess known by the same name and celebrated for spring fertility, fire and song. With all its significance it isn't gilded or jeweled... isn't molded from gold or silver... remains as it was fashioned eons ago... a simple weave of grass... power in simplicity... humbleness... its not dressed up...  losing meaning... adding meaning... the cross like st Brigid is a heady mix of seasoned sentiment and perennial hope... myth and timeless truth of human condition... of legend of old and spirit of new.

The cross is fashioned from simple elements.... not meant for permanence except for the indelible marks on us and the reverence for the simple pleasures it represents in spring fertility, fire and song. In kind, good food, craftsmanship, and a sensory celebration of life is our approach.

So too should food be... wholesomely indulgent... simple.... from simple elements and crafted with contemporary spirit. Each experience making a mark on us... an indelible impression... to expect the same again and not less maybe.... to see something new for the first time.... and to see something familiar new again.  As foodies we strive to cook the type of food we would want to experience ourselves. A natural extension of that process involves growing the ingredients we want to cook with.


Good food starts with good ingredients. We hope to offer items on the Bon Palay menu in 2017 that incorporate organic locally grown produce from Brigid Farms as well as from other local farms.

06-22-18 The best laid plans of mice and men so often DO go awry. The plough of powers that be beyond us can rake over ANY home. In all stature and whether by proximity of loft or of lofty ideal it seams to be that real estate is always in too much demand. Maybe in 2019 after all the nonsense emotionally antagonistic behavior equivalent to what a couple of new kids on the play ground have to deal with... maybe then we'll be able to offer something substantial AND we would love to work with others... officially calling all collaborators. Please contact us.

thai breakfast in process of updating this menu now. To see an up to date menu download the pdf for descriptions and pricing. We did our trial run. we're pleased with the results. we'll be back with breakfast possibly in november.

There are No hard rules for Thai breakfast. There are no rules at all. At home, breakfast is usually what wasn't finished the night before with some additional items and its always 'family style.' There are a few things are typically eaten only in the morning and a large morning meal is seen as critically important to health but really anything goes as to what that meal consists of. Below are some pictures of Bon Palay Thai Breakfast offerings and items.


A nice Breakfast spread.

Pictured here are some items from the breakfast menu and this is what a typical spread would look like for two people.



Congee / rice porridge. Pictured here Bon Palay style with crispy rice noodles, scallion, a poached egg and moo deng (marinated ground pork and tapioca)


#1 Koowa Prik Gaeng

ground meat sauteed with just a touch of oil and just a touch of red curry and lots of herbs and spices.


#2 Koowa Gling Gai

ground chicken with lemon grass, wild ginger, Thai lime leaf and just a touch of red curry.


#3 Yum Makeuatate

Diced Tomato salad with shallot, cilantro, in balanced tangy saltiness and sweetness


#4 Kai Senn

Thin Shredded Thai omelette strips that resemble noodles


#5 Salted Duck Egg


#6 Curry Deviled Egg


#7 Yum Mamoowang

Tangy shredded mango salad with roasted peanut, cilantro, shallot, fried shredded smokey fish flakes in a Yum sauce


#8 Het Op Samoon Prai

Variety of muchrooms simmered with lemon grass, Thai basil (horapa) and fish sauce.


#10 Pboo Plamoog Pad Pong Garee

Crab meat squid ring curry salad. (contains dairy)


#12 Moo Wann

Pork belly, Shallot black soy sauce, palm sugar


Pad Fuktong Sai Kai

Kubocha squash pieces seasoned and sauteed with garlic and fried egg. Pictured here with Thai Basil (Horapa). While not formally listed on the menu it can be an option. Ask for availability.


Makeua Yao Choop Kai Taut

Japanese eggplant slices dipped in egg and pan fried. Served with the recommended awesome flavor combo of Nam Prik Kee Ga dipping sauce.


Friday Night december 14th 2018

Prix fixe reservation only tasting menu. Please call ahead for reservations. There are two seatings. 6:00 and 8:15.