Vegetarian optionVegan option
Slow braised pork shoulder in spices, beer and oyster sauce, wrapped in rice noodle, topped with turmeric cream, pickled jalapeños and fresh herbs.
Scallop and minced chicken dumpling with spicy mango butter.
Fresh shucked oyster in a warm lemongrass, ginger, chili, garlic sauce; the coastal Cambodian concoction.
From the forbidden purple city on the perfume river, minced pork, crab and shrimp, wrapped and fried in rice paper.
Tapioca and garlic fried squid, rujak salad, spicy hoisin.
Peanut tempura jumbo tiger shrimp served on som tom salad.
Indian style gram flour fritters with sweet, spicy tamarind.
Singapore style - apple, pear, radish, cucumber, sweet tamarind, peanuts and coriander.
Spicy, sour, salty Northern Thai green papaya salad.
Indonesian 'salad' of boiled potato, cabbage and seasonal veg with tofu, egg and krupuk covered with spicy warm peanut sauce.
Yam Ma Muang
Spicy and sour Thai green mango salad.
Tempeh and vegetables in fresh turmeric, galangal, lemongrass, coconut curry with steamed jasmine rice.
Brady’s P.E.I. grass-fed, 40 day dry-aged, grilled 1lb ribeye with tempura onions, snakebeans and veggies, spicy Thai red coconut curry.
Moo Guay Teow
Hoisin and beer braised baby back ribs, fried wide rice noodle, egg, veggies and traditional garnish.
Poo Lon Baru
Garlic and lemongrass roasted monkfish on egg noodles with tempura lobster and red curry coconut lobster sauce.
Grilled tiger shrimp and fish, tempura sea scallop, and mussels in a spicy coconut, lemongrass, kunyit daun jeruk, jasmine rice.
P.E.I. grass-fed 8oz beef tenderloin, taro mash, red onion pickle and Singapore style tandoori sauce.
Beef tenderloin and tiger shrimp fried with mushrooms, snake beans and selected vegetables and hopped up in a hot Bhima’s red curry.
A wack of warung fried egg noodles with pakora and Chiang Mai curry.
Pad Guay Toew
Fresh wide rice noodle, fried with egg and vegetables, garnished with roasted nuts and tofu fritter.
Steamed jasmine rice, pakora, pickles, Kasundi chutney, Tandoori curry vegetables and tofu.
Tandoori spices roasted, sticky rice stuffed, fresh Cornish hen, served with goat cheese-artichoke casserole, Kassundi, pickle and fresh butter naan.
Bebek Bule Die Bawah Bakmie Goreng
Muscovy duck magret roasted medium rare in ginger with a wack of warung fried egg noodles and Chiang Mai curry.
Spice battered and fried bananas with ice cream and seasonal garnishes.
Warm White Chocolate Bread Pudding
From Commander’s Palace, served with ice cream and seasonal garnishes.
Lime leaf crème brûlée with coconut black sticky rice in crispy rice paper cup.
Smoked cheesecake with coconut threads and lime zest.