LogoMortar
Thailand
฿ 5
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Mortar and pestle with curry paste ingredients — galangal, lemongrass, dried chilies
paste from scratch
Close-up of crispy garlic oil pooling over jasmine rice in a ceramic bowl
crispy garlic, every bowl
Thai green curry in a bowl with kaffir lime leaves and Thai basil
green curry · Tues & Fri
Pad kra pao with holy basil and a fried egg on jasmine rice
pad kra pao · daily
Today: Pad Kra Pao · Green Curry · Som Tum

From Pestle
to Parking Lot.

A converted step van. A charcoal-blackened wok. Everything ground fresh in a granite mortar before the window opens.

Order for Pickup →Watch it cook↓

Ingredient to Plate

Drag the slider. Watch what a mortar and a hot wok can do.

Som tum papaya salad in ceramic bowl with lime, peanuts, dried shrimp and palm sugar dressing
som tum · $10
Fresh green papaya cut in half, seeds visible, raw and unpeeled on wooden surface
raw green papaya
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One Papaya

Shredded, pounded with palm sugar and fish sauce, finished with dried shrimp and a squeeze of lime. Done in 90 seconds.

Thai green curry in deep bowl with coconut milk, Thai basil, kaffir lime leaves and jasmine rice
green curry bowl · $12
Whole galangal root, lemongrass stalks, kaffir lime leaves and dried red chilies on burlap
galangal · lemongrass · kaffir lime
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The Paste

Ground in the granite mortar every morning. No blender. The texture is different — coarser, more fragrant, the oils released by hand.

Full catering spread of satay skewers, khao soi, mango sticky rice and som tum for a dinner event
catering spread · feeds 50+
Raw chicken thighs marinating in turmeric, lemongrass, and coconut milk in a metal tray
overnight marinade
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One Truck, Your Evening

From office park Tuesday to your rehearsal dinner Saturday. The same wok, the same paste, just more of it. We'll feed your whole crowd.

The Story

One Wok.
One Flame.

Mortar started as a Tuesday lunch experiment in an office park off Route 9. The step van was already converted — we just needed a parking spot and permission to run the gas line.

Every morning the paste goes into the granite mortar before the engine starts. Galangal, lemongrass, shrimp paste, dried bird's eye. Forty minutes of pounding. That's what makes the curry taste different from anything you've had from a jar.

Wok over high flame in a step van kitchen, smoke rising, pad kra pao being tossed
Open Today · Eastside Market
1wok
one flame, one focus
7days
fresh paste ground weekly
4yrs
parked, plating, perfecting
40kbowls
served and counting
Full catering spread of Thai dishes — satay skewers, green curry, mango sticky rice, and som tum arranged on a wooden table for an evening event
Mango sticky rice dessert with coconut cream drizzle at a catering event
mango sticky rice to close
Catering

Book the Truck
for Your Evening.

Rehearsal dinners, office celebrations, market pop-ups. The same wok, just more of it. Minimum 20 guests. We handle setup, service, and cleanup.

We respond within 24 hours. No spam, ever.

Find Us

Where We're
Parked This Week

MondayRoute 9 Office Park
11:30am – 1:30pm
TuesdayRoute 9 Office Park
11:30am – 1:30pm
WednesdayMidtown Lot (behind the library)
11:00am – 2:00pm
ThursdayRoute 9 Office Park
11:30am – 1:30pm
FridayEastside Farmers Market
9:00am – 2:00pm
SaturdayEastside Farmers Market
9:00am – 3:00pm
SundayRest & Prep Day
—
Follow for daily location
Live Location

Eastside Farmers Market

Corner of Oak and 3rd · Open until 2pm today

Today's specials board
—Pad Kra Pao · Chicken or Tofu
—Green Curry · Coconut Tofu
—Som Tum · Classic
Pre-Order for Pickup →