• Wild Rose Thai Bend Oregon

About Us

  • Thai Restaurant Bend OR
  • Wild Rose Thai Bend OR
  • Thai Food Bend OR
  • Thai Food Bend OR
  • Wild Rose Thai Bend OR
  • Wild Rose Thai OR
  • Thai Restaurant Bend OR
1234567

The Itti Family

Where did the Itti’s come from? We moved to Central Oregon from the very tip of the Olympic Peninsula – just a ferry ride away from Seattle, WA in a little town called Port Townsend. In PT, you can find our first Thai restaurant, Khu Larb Thai, where we’ve been open for nearly 30 years now.

What is Northern Thai Food?

Traditionally a very rural cuisine, Northern Thai food is an experience for all five senses. We never frown on using your hands as utensils – just don’t expect chopsticks here!

The most significant difference with Northern Thai fair is that nearly every meal is accompanied with ‘khao niew’, sticky Jasmine rice meant for eating with your hands. Best enjoyed when formed into small croquettes, the sticky rice is dipped in the fresh chili pastes and sauces that are most prominent in Chiang Mai and its surrounding areas. Fresh and crunchy vegetables are served with every sauce, dip, and paste.

Sorry, no Pad Thai here either.

Our menu is not divided into courses, but rather into separate categories that make up a complete traditional Northern Thai meal. Dishes are prepared for sharing, and we encourage mixing & matching menu items. A Northern Thai meal is a communal event – so have some fun while you’re our guest!

Chiang Mai is near and dear to our hearts, which means every dish crafted at the Wild Rose comes from a family recipe.

Paul, Ampawan, Rosie & Tyler

Our Menu

*Menu and prices subject to change.

Covid 19 Updates:

Due to state and federal guidelines for this first phase we will be operating at a very limited capacity and we kindly ask that customers adhere to the following requests.

Our dining room has now been constricted to half it’s regular capacity and there will be several tables unavailable for seating. Because of this, please keep in mind that wait times may be significantly longer. While we are unable to accommodate an area for customers to wait, we will now be able to text table notifications.

We will continue to provide as much takeout as possible, which may still be an easier option for some. Unfortunately we will have to discontinue delivery services now that our dining room is resuming. We highly recommend that you continue to call in all takeout orders ahead of time, as that will still be the quickest option.

We are so grateful to our community for keeping us so incredibly busy these past two months. Thank you for your patience as we all figure this new path out together.

A Friendly Disclaimer

To all our wonderful diners,

It makes me truly happy, having achieved my goal of introducing homestyle Northern Thai cooking at the Wild Rose; hearing comments like, “My mother is also from Prae [a city in Northern Thailand] and your cooking reminds me of her.”

Or in the case of our friend and customer, Eddy, who tried my special pork blood soup and said to me, “The last time I tasted anything like this was 20 years ago back in my hometown in Southeast Asia. Thank you again for reminding me of home, Paul.”

Family recipes mean we are preparing the same dish that you might find in Chiang Mai, but we cook it the way our family loves to eat it – more lemongrass, less coconut milk, etc. At the Wild Rose, you are enjoying decades of recipes from my family, and this is what makes our dishes special. Our passion is to share the food that we love with all of you, which is why we respectably choose not to serve the dishes found in other Thai restaurants that some may be more familiar with.

Instead of inquiring about Pad Thai, or something with peanut sauce, we urge you to step out of your comfort zone a little bit and try something like our creamy egg noodle curry soup called Khao Soi. Think of our restaurant as a friend’s home, join us for a meal and learn about a new culture. Nothing haunts us like the things we did not order.

Enjoy,

Paul Itti

Chef and Co-Owner

Lunch

Served Monday through Friday
11:00 – 2:00

NOT AVAILABLE WEEKENDS OR HOLIDAYS

Thai Food Bend OR

Light Bites

NOT AVAILABLE ON WEEKENDS OR HOLIDAYS

  • Tom Saap Soup (V) (GF)
    $8
    Tender beef (or tofu), basil, Thai herbs, dried spices, cilantro, lemongrass, galanga, and kaffir lime leaves in a hot zingy broth. Medium-hot in spice.
  • Grandfather’s Tom Kha Soup (V) (GF)
    $8
    Coconut milk, lemongrass, galanga, kaffir lime leaves, straw mushrooms, and cilantro, served with your choice of chicken or vegetarian. Our grandfather’s secret recipe! Choose Spice Level
  • Northern Sampling
    $12
    A trio sampling of our Northern Thai delicacies that include:
    1) Sticky jasmine rice
    2) Som Tum: Shredded green papaya salad in a tri-flavored dressing with carrots, peanuts, green beans, tomato, lime, dried shrimp powder, and fresh chili. Choice of spice level.
    3) Your choice of chili paste:
    Nam Prik Ong: Ground pork cooked in a spicy red curry paste with cherry tomatoes, chili, green onion, and cilantro. Medium-hot in spice.

Lunch Specials

NOT AVAILABLE ON WEEKENDS OR HOLIDAYS

  • Khao Soi Curry
    $10
    Lunch sized portion of our most popular curry! Your choice of meat (or tofu), egg noodles, red onion, and pickled cabbage in a coconut curry broth topped with crispy noodles, cilantro, and lime. Choose Spice Level
  • Pad Tu-ah (V)
    $10
    Your choice of meat or tofu stir fried in our house chili paste with almonds, onion, mushroom, snow peas, and basil. Served with your choice of white or brown rice. Choose Spice Level
  • House Curry (GF)
    $10
    The chef’s choice of a specialty house curry of the day, served with your choice of white or brown. Choose Spice Level
  • Pad Mamuang (V)
    $10
    Your choice of meat or tofu stir fried in a garlic curry paste with fresh mango, basil, asparagus, and bell peppers. Served with your choice of white or brown rice. Choose Spice Level
  • Tamarind Chicken
    $10
    Lightly breaded chicken stir fried in a tangy tamarind sauce, served alongside steamed broccoli and carrots. Choice of white or brown rice.
  • Moo Gratiem
    $10
    Thin sliced pork stir fried in a sweet and savory garlic sauce served over white rice with a fried egg and topped with cilantro and scallions.
  • Kow Gai Tod
    $10
    Deep fried boneless chicken over a bed of garlic rice topped with cilantro, served with a black bean sauce, and a side of radish soup.
  • Tom Yum Noodle Soup
    $10
    A creamy hot and sour Tom Yum soup with wide rice noodles, your choice of meat (or tofu), mushrooms, onion, tomato, and cilantro. Choose Spice Level

Dinner

Available all day, every day

Thai Food Bend OR

Sote Naam // Soups to Sip On

  • Tom Saap (V) (GF)
    $14

    Tender beef (or tofu), basil, Thai herbs, dried spices, cilantro, lemongrass, galanga, and kaffir lime leaves in a hot zingy broth. Medium-hot in spice.
  • Grandfather’s Tom Kha (V) (GF)
    $14

    Coconut milk, lemongrass, galanga, kaffir lime leaves, straw mushrooms, and cilantro, served with your choice of chicken or vegetarian. Our grandfather’s secret recipe! Choice of spice level.
  • Tom Yum Talay (GF)
    $18

    Hot and sour Tom Yum soup with a fresh seafood medley, mushrooms, kaffir lime leaves, galanga, lemongrass, onion, tomato, and cilantro. Choice of spice level.

Jaan Lek // Small Plates to Share

  • Yum Khao Tod
    $12
    Crispy seasoned rice croquettes crumbled and mixed with shallots, chili, peanuts, lemongrass, kaffir lime leaves, and onion in a spicy tart lime dressing over chopped lettuce. For a more authentic spin, add naam (tart fermented pork) for $2. Choice of spice level.
  • "Pinyo" Sai Oua
    $12
    Spiced sausage blended with lemongrass, lime leaves, and curry paste. Named for the Pinyo family of Chiang Mai – one of the most prominent producers of Northern Thai sausage. Made domestically in Spokane, Washington. Served grilled and garnished with ginger slices, peanuts, and a wedge of lettuce. Mild-medium in spice.
  • Som Tum (V) (GF)
    $10
    Shredded papaya salad in a spicy tri-flavored dressing with carrots, peanuts, green beans, tomato, lime, dried shrimp powder, and fresh chili. Choice of spice level. (Vegan and gluten free option available, please inform server.)
  • Som Tum Tod (V) (GF)
    $12
    Crispy version of our Som Tum salad; Green papaya breaded in rice flour, deep fried, and topped with dressing. Choice of spice level. (Vegan and gluten free option available, please inform server.)
  • Neau Yang
    $12
    Marinated and grilled boneless beef short rib skewers, served with sticky rice and a spicy tart fish sauce.
  • Gai Tod Nam Pla
    $12
    Fish sauce marinated chicken wings, deep fried and wok fried in a sweet and salty garlic glaze. Topped with cilantro, scallions, and crispy garlic. Choice of spicy or regular wings.
  • See Klong Moo Tod
    $12
    Deep fried crispy pork spare ribs topped with fried garlic, cilantro, scallions, and served with a sweet chili dipping sauce.
  • Nam Prik Ong
    $14
    Ground pork cooked in a red curry paste with cherry tomatoes, chili, green onion, and cilantro. This is a dipping paste served with sticky rice, fresh vegetables, and pork cracklings, meant to be enjoyed as finger food. This dish comes medium-hot in spice.
  • Larb Muang (GF)
    $12

    Northern style larb salad with ground pork, dried spices, green onion, cilantro, and fried garlic. Served with fresh lettuce and cucumber. Choice of spice level.
  • Northern Larb Kua
    $12

    This version is prepared in the Northern style using rich pork blood, offering more depth to the ground pork, dried spices, and pork belly. Served with fresh cabbage, cucumber, and pork cracklings. Medium-hot in spice.
  • Khana Fai Dang (GF)
    $12
    Fresh broccolini stir fried with garlic and Thai chilis in a savory oyster sauce. This dish is reminiscent of a Thai-Chinese recipe that is most commonly found in late night food stalls.
  • Thangwa
    $12
    Sliced cucumbers stir fried with garlic, scrambled egg, and topped with aromatic white pepper. A humble side dish served in a home cooked meals, and rarely found outside of Thailand.
  • Turmeric Clams
    $16

    Steamed clams stir fried in a turmeric curry sauce with egg, basil, and green onion. Choice of spice level. Served with white, brown, or sticky rice.
  • Mussels Hot Pot
    $16

    Stir fried mussels in a homemade curry paste with ginger strips, galangal, lemongrass, kaffir lime leaves, and Thai basil. Served with your choice of white, brown, or sticky rice. Choice of spice level.
  • Gang Hung Lae
    $16
    Bone-in pork spareribs stewed in a hearty Burmese style curry with ginger, onion, peanuts, and garlic. Mild-medium in spice. Choice of white, brown, or sticky rice.

Jaan Yai // A La Carte

  • Gang Om (V) (GF)
    $16
    A herbal curry broth with eggplant and green beans, and infused with sawtooth basil, Thai basil, lemongrass, galangal, kaffir lime leaves, and cilantro. Choice of protein. Choice of white or brown rice. Medium-hot in spice.
  • Gang Hoh
    $16

    A mixed curry of glass noodles, chicken, pork spareribs, peanuts, sour fermented bamboo shoots, green beans, carrots, and napa cabbage. Choice of white, brown, or sticky rice.
  • Gai Oso (GF)
    $18
    A whole game hen marinated in Thai spices and steamed with lemongrass, galangal, garlic, kaffir lime leaves, and topped with Thai basil. Served with white, brown, or sticky rice.
  • Kow Pad Boo
    $18

    Stir fried jasmine rice with Dungeness crab meat, egg, green onions, tomatoes, and asparagus, topped with chopped green onions and cilantro.
  • Kow Pad Pohng Gari
    $18

    Stir fried jasmine rice with a seafood assortment; prawns, calamari, scallops, cod, in a yellow curry seasoning with egg, onions, mushrooms, tomatoes, kaffir lime leaves, Thai basil, and topped with cilantro. Choice of spice level.
  • Sweet Sausage Fried Rice
    $16

    Stir fried Jasmine rice with sweet Chinese sausage, Chinese broccoli, onion, cherry tomatoes, and topped with a fried egg.
  • Kabocha Curry
    $16

    Your choice of meat (or tofu) in a red coconut milk curry with kabocha squash, green beans, grapes, cherry tomatoes, carrots, lemongrass, and kaffir lime leaves. Choice of spice level. Served with white or brown rice.
  • Green Curry
    $16

    Your choice of meat (or tofu) in a green coconut milk curry with eggplant, green beans, bamboo shoots, basil, and lemongrass. Choice of spice level. Served with white or brown rice.
  • Avocado with Prawns
    $18

    Prawns stir fried in a house made shrimp paste with sliced avocado, snow peas, carrots, onion, green beans, bell peppers, mushrooms, and basil. Mild-medium in spice. Served with white or brown rice.
  • Pad Talay
    $18

    A mixed seafood medley stir fried in a homemade curry paste with basil, onion, bell peppers, mushrooms, and carrots. Choice of spice level. Served with white or brown rice.
  • Curry Basil Noodles (V) (GF)
    $16

    Wide rice noodles stir fried in a yellow curry seasoning with egg, your choice of meat (or tofu), basil, tomato, onion, carrots, and mushrooms. Choice of spice level. (Vegan and gluten free option available, please inform server.)
  • Street Noodles
    $16

    Wide rice noodles stir fried in a savoury garlic seasoning with egg, your choice of protein, and served over a bed of chopped lettuce. Choice of spice level.
  • Pad Woon Sen (V) (GF)
    $16

    Glass noodles stir fried with mixed vegetables, egg, and your choice of meat (or tofu). Choice of spice level. (Vegan and gluten free option available, please inform server.)
  • Sukiyaki
    $16

    (Thai style, not Japanese style)Glass noodles stir fried in a spicy chili sauce with garlic, napa cabbage, egg, and Chinese greens. Choice of protein. Considerably hot in spice.

Jaan Diew // One Plate Meals

  • Khao Soi Curry
    $16

    A dish of yellow coconut curry broth made with egg noodles, shallots, pickled cabbage, and topped with crispy egg noodles, green onion, cilantro, and lime. Choice of protein. Choice of spice level.
  • Kanom Jeen Nam Ngiaw
    $16

    Named for the earthy “dok ngiaw” flower that is the most prominent flavor in this dish. Soft vermicelli noodles topped with a red chili curry broth of ground pork, spareribs, cherry tomatoes, beansprouts, pickled cabbage, cilantro, green onion, and lime. Mild-medium in spice.
  • Gai Yang & Som Tum
    $18
    Half a chicken baked and grilled with Thai spices and drizzled with coconut milk. Served with a Som Tum salad and sticky rice. Choice of spice level on the salad.
  • Kow Gai Tod
    $16

    Deep fried boneless chicken served over a bed of garlic rice with a black bean dipping sauce and a daikon radish broth. Topped with cilantro and scallions.
  • Moo Gratiem
    $16

    Thin sliced pork stir fried in a sweet and savoury garlic sauce served over white rice with a fried egg and topped with cilantro and scallions.
  • Kar Nar Moo Krob
    $16

    Crispy roast pork stir fried with Chinese broccoli (kar nar) over steamed rice and topped with a fried egg. Choice of spice level.
  • Hot Basil Pork
    $16

    Stir fried ground pork with aromatic ‘holy basil’ and chilis served over rice with a fried egg. Choice of spice level.
  • Naam with Egg
    $16

    Fermented pork minced and stir fried with egg, ginger, and green onion, served over rice. Choice of spice level.
  • Holy Eggplant
    $16

    Sliced Japanese eggplant stir fried with ground pork, Thai basil, and peppers in a savory chili paste over steamed rice and topped with a fried egg. Choice of spice level.
  • Five Spice Pork
    $16

    Tender pork leg stewed in Chinese five spice seasonings (anise, fennel, cinnamon, cloves, and szechuan peppercorns), served over rice with steamed Chinese broccoli, sliced boiled egg, and a sweet soy chili relish. Thai style BBQ pulled pork!

Wild Rose Thai is on Instagram



Reservations

Reservations

Due to the size of our establishment, we implement a strict reservation policy for parties of six or more only. Reservations are to be made at least one day in advance by phoning in, or visiting us in person (no e-mails please). For large groups of 10 or more people we require a non-refundable deposit of $50 that is applied towards your meal. Please keep in mind that we do not separate checks, and recommend patrons bring cash to split checks amongst themselves. We are unable to accommodate same-day reservations at this time. Out of respect for other patrons, we kindly ask that parties not exceed their allotted dinner time of an hour and half for reservations.

Take Out Orders

For take out orders please give us a call at 541-382-0441 or visit us in person. During peak hours we may not be able to accommodate take out orders in our normal speedy fashion. Please allot extra time by calling us in advance for larger orders, particularly on weekends.

Opening hours:

Sun – Thurs: 11am – 9pm
Fri – Sat: 11am – 10pm

Wild Rose Thai Bend OR

Hours

Lunch

Mon – Fri 11AM – 2PM
Last seating at 1:45PM

Dinner

Every day until 9PM
Last seating at 8:45PM

Late Night

Fri & Sat nights until 10PM
Last seating at 9:45PM

Call Us

(541) 382-0441

150 NW Oregon Avenue
Bend, Oregon 97701

Social Media