About us

Andy was an agriculture student for 10 years, and sustainable farming is always in his heart.  After being an apprentice in a Thai restaurant for three years, Andy decided put his ideas into action.  He started selling organic Thai food at a Berkeley farmers’ market in 2005.  To support the local farmers, he decided to buy most his organic produces from the farmers’ market.

Cindy was a business major, but now she is studying geography and environmental studies.  Cindy is always interested in organic farming, green business and socially responsible business.  When Andy and Cindy started this business, she wanted to manage her business with a holistic approach.  She supports local farmers, serves the community, and takes good care of her employees.  Andy and Cindy’s beliefs, and practices attract many regular customers.

Since we started our business in 2005, our goal has been to serve high quality food, support local farmers and businesses, and promote an environmentally friendly eating style.

Our choice of ingredients reflects our philosophy

Vegetables:We purchase over 90% of our produce from local organic farmers such as the Full Belly Farm, River Dog Farm, Lucero Farm, Swanton Berry Farm, and Happy Boy Farm.

Chicken:We use Rocky Junior free-range chicken from Petaluma Farms.

Fish:We only use eco-friendly fish. Therefore, even though the name of one of our dishes is “Red Snapper,” we stopped using red snapper a long time ago, because of their declining numbers. We check the “best and worst” seafood guides to make our purchases. Currently, we are using Pollock from Alaska.

Tofu:We use organic tofu from Hudo Tofu, a Santa Clara based tofu company that sells its products at various farmers’ market.

Brown rice:We use brown rice Measa Rice Farm, a small rice farm near Chico.

Contact Us

Tel: (510) 830-9296
Email: andrzej6182@yahoo.com
Kitchen address: 6613 hollis St, Emeryville, CA 94608