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Small Plates
Small Plates
Edamame
- 65
The Edamame are steamed served with Yuzu Butter which contains white miso, yuzu juice, kosher salt and bit of lemon zest,
It is served with Mace salt on top and mint chiffonade and top up with Lemon zest.
Tuna Tartare
- 102
Minced tuna served with avocado mush, Sliced radish, ginger marinade and Chilli oil
Black Pepper Shrimp
- 92
The wok fried shrimp are tossed in a fermented black bean/black pepper sauce, then served with sun dried pineapple, jicama and baby pea shoots.
Charred Eggplant
- 65
Charred eggplant puree served with Labneh garlic am and crispy shallots
Spicy Thai Chicken Wings
- 78
The chicken wings are marinated in a soy chilli sauce, then coated in egg whites and flour and fried. They are coated in a spicy sour glaze and served with sweet mango and mint to refresh the palate.
Shrimp Toast
- 90
Buttery shrimp and sesame mixture served with mustard and pear jam sauce
Taiwanese Street Style Fried Chicken
- 75
Salted Caramel & Chinese Five Spice
Wagyu Cheeks
- 107
Braised Wagyu Cheek glazed in Yuzu Plum Sauce topped with Peanut Brittle, Chili Pickled and fresh herbs
Tempura Nori
- 60
Spicy Tuna Tartare, Avocado, Radish
Califlower Karaage
- 62
Crispy fried battered cauliflower ,marinated with spicy mayonnaise
Roasted Beetroot
- 90
Nori Crisp, Labneh & Peanut Praline
Crsipy Salt and Pepper Fish
- 92
Light fried batter hammour served with black bean crumb, and Thai basil yuzu dipping sauce
Butternut Squash & Pot Sticker
- 72
Slow cooked and caramelized squash .mashed and mix with fresh chop basil .served with soy lime sauce and garnish with crispy shallot and garlic
Salt and Pepper Calamari
- 82
Fried calamari with the fry plain flour and potato starch, chili salt blend of the fried shallot, garlic
Crispy salmon sushi
- 90
Deep fried crispy Japanese rice cake served with chipotle mayonnaise fresh salmon slice. Glazed with honey soy and garnish with micros cilantro
Vietnamese Spring Rolls
- 78
The lobster, chicken and shrimp spring rolls are flavoured with fish sauce, black pepper and garlic. The Boston lettuce and fresh herbs as wrappers.
Steamed Mixed Mushrooms
- 70
Steam fresh seasonal mushroom with herbal butter and fresh watercress
Dim Sum
Shrimp Wonton
- 85
Lobster Sauce, Shiitake Mushroom
Chicken Gyoza
- 75
Chicken ,shitake and jicama mixed pan seared and served with garlic soy and chili
Chicken Samosas
- 75
The chicken for the samosas is cooked off with tomato, onions and various spices, then mixed with fresh cilantro, wrapped and fried. It is accompanied by the cilantro yogurt sauce.
Shrimp Dumplings
- 88
Shrimps dumplings with lobster sauce, ginger-garlic crumbs, crispy shiitake mushroom, micro cilantro topped with pickled red finger chili
Seared Mushroom & Rocket Dumplings
- 70
Tamari Vinaigrette
Shrimp, Foie Gras & Truffle Shu Mai
- 85
Sweet Chili Vinaigrette
Robata
Wagyu Beef Skewers
- 165
This is your Charred Chili Rubbed Beef Skewers Thai Basil Dipping Sauce
Charred Beef Skewer
- 90
Lime, Green Sambal
Mongolian Lamb Skewers
- 77
Lamb Satay Mixed with Shallots, garlic, chill ,and Chiffonade Basil, Served with Cucumber raita on the Top ( Cucumber Diced , Mint , Green Chill , Yogurt )
Chicken Skewers
- 75
Chicken Skewers Marinated with Coconut milk, Shallots, garlic, fennel, coriander seeds, Dried Coconut Crumb , fish sauce, Served with Roasted Peanut Sauce
Soups & Salads
Salads
Steamed Edamame
- 65
Yuzu Butter
Market Salad
- 72
A Boston lettuce and arugula salad with sliced radishes, carrots, young ginger, cherry tomatoes and toasted sesame seeds in rich sesame vinaigrette.
Green Papaya Salad
- 72
Green papaya salad seasoned with salt, kaffir, chili and galangal.
Avacado & Radish Salad
- 78
A fragrant salad combination from freshly cut perfectly ripeavocado,served with mustard sauce and radish dressing, and top up with crispy onion,kafir chilli salt
Spice Thai Slaw Salad
- 70
A mixed crispy and vegetable made of red and white cabbage, beans sprouts, Asian pears and carrot
Bibb Salad
- 65
A Market salad mixed with Bibb lettuce, heart of peppery aragula, cucumber, orange, and radish, served with carrot and ginger dressing topped with tossed sesame seeds
Soups
Parnish Soup
- 62
Parnish is a root vegetable, closely related to carrot and parsley, it has creamy and buttery texture, served with lime froth and coconut form and with touch of mint salt.
Butternut Squash Soup
- 60
Ginger, Basil & Pumpkin Seed
Hot and Sour Soup
-
Hot and sour vegetarian spicy and hot soup made from fresh mixed vegetable, mushroom, spice and soy sauce
Shrimp Tom Yum
- 68
Aromatic Broth is heated with prawns, kaffir lime leaf, lemon grass, galangal and oyster mushrooms. Cilantro is used as garnish. The soup is served with steamed rice.
Chicken And Coconut Soup
- 60
Coconut soup with chicken breast, kaffir lime leaf and shiitake.
Garnish with scallion and cilantro
Curries
Curries
Seared Jumbo Prawn
- 120
Curry Sauce, Pineapple & Cucumber Salad
Duck Confit Red Curry
- 128
Boneless duck leg is simmered in a traditional red curry sauce until tender, then topped with pineapple sambal, spicy relish, and cilantro.
Thai Vegetables Green Curry
- 82
Homemade green curry paste served with mix vegetable.
Vietnamese Chicken Curry
- 118
Half chicken is braised on the bone in a coconut yellow curry, then finished with young ginger, red chilli and cilantro.
Classics
Classics
Salmon Cha ca La Vong
- 140
Marinated pan seared salmon fillet, serve with peanut broth and rice noodles and carrot
Roasted Hammour
- 142
The hammour is pan roasted and served on a bed of spicy Malaysian chili sauce, made from ginger, garlic, scallions, soy and sweet soy, lightly cooked celery and Thai basil oil.
Steamed Canadian Lobster
- 265
Steamed Canadian lobster served with extra virgin olive oil, sautéed tender bok choy and poured with fermented black bean ginger sauce
Peking Duck
- 210
Chinese style duck roasted with spiced served with steam bun, hoisin sauce, celery and leek
Spice Marinated Jumbo Prawn
- 140
Grilled jumbo prawn with shisto.served with lime butter emmulision,and coriander powder
Sweet & Sour Prawn
- 120
Light and fluffy deep fried battered shrimp, cooked in wok with sweet and sour sauce, accompanied by sundried pineapple, red pepper and toasted pine nut.
Roasted Black Sea Bass Fillet
- 280
Cambodian-Style Curry Sauce
Miso Glazed Black Cod
- 189
Cod fish fillet marinated with miso paste and Served with roasted oyster mushrooms
Miso Black Pepper Striploin
- 185
Grilled peppery black angus striploin ,glazed while cooking with miso and garlic paste, served with assorted roasted vegetable and topped with baby ghai chin,scallion,shitake mushroom
Soy Glazed Short Ribs
- 170
Slow braised and glazed short ribs on a bed of celeriac puree topped with green apple jalapeno and celery salad.
Seared Tenderloin
- 205
Tenderloin served with dried shiitake mushrooms and garlic chips.
Served with brown butter chili sauce with sautéed greens.
Thai Beef Burger, Yuzu Pickles, Cucumber
- 112
Grilled beef burger topped with gruyere cheese, cucumber pickle, home made spicy sambal and fresh coriander, mint leave and basil server with prawn crackers
Char-Grilled Chicken
- 120
Boneless half chicken is charred, skin side down, then topped with a spicy and tart kumquat dressing and fresh cilantro.
From The Wok
From The Wok
Baby Corn & Broccoli, Lemongrass, Chili
- 46
Broccoli stir-fried and baby Corn with sweet soya and ginger, cilantro had vitamin C levels similar to uncooked broccoli.
Black Truffle & King Crab Fried Rice
- 95
Stir fried crab and truffle fried rice, served with Alaskan king crab and truffle and chives on top
Wok Fried Mix Vegetables
- 50
Stir Fried Gai Lan
- 50
Wok stir fried baby gai lan with garlic and sesame
Ginger Fried Rice
- 49
Our version of fried rice is cooked in chicken fat with softened leeks, then topped with a sunny side up egg crusted with fried ginger and garlic.
Vegetable Brown Rice
- 45
Brown Fried Rice Mixed with Seasonal Veg. Butternut Squash, Baby Zucchini , Long Beans, Beans Sprouts , Young Ginger, white Egg, Citrus Chili Paste , Fried till
Vegetable Pad Thai
- 80
All ingredients are wok fried together. It is garnished with Cilantro and served with Lime wedge.
Chicken Pad Thai
- 95
All ingredients are wok fried together. It is garnished with Cilantro and served with Lime wedge.
Shrimp Pad Thai
- 105
All ingredients are wok fried together. It is garnished with Cilantro and served with Lime wedge.
Sichuan Knife Cut Noodle Wagyu Beef Cheek
- 85
Mala Spices
Sushi
Sushi (3pcs) Sashimi (3pcs)
Tuna (Maguro)
- 70
Salmon (Sake)
- 60
Shrimp (Ebi)
- 65
Bbq Eel (Unagi)
- 150
Specialties
Tuna Sashimi Taco
- 150
Truffle Hammour Roll
- 150
Salmon Teriyaki Sashimi
- 95
Lobster Yuzu Ponzu
- 180
Rolls
Spicy Tuna
- 75
California
- 70
Shrimp Tempura
- 75
Crispy Shredded Crab
- 90
Crispy Soft Shell Crab
- 85
Assorted Sushi
10 Pcs
- 225
16 Pcs
- 295
Assorted Sashimi
8 Pcs + 1 Roll
- 205
12 Pcs + 2 Rolls
- 325
Dessert
Dessert
Exotic Thai Fruit Salad
- 52
Exotic Thai fruit are water chestnut and tapioca flour dumplings scented with Mali, a
Jasmine scented syrup, and Pandan, a syrup from Thai herb. It is served with diced exotic fruits, in a jasmine scented coconut soup over Thai style coconut granite.
Coconut Pandan Cake
- 52
Pandan Ice Cream, Pineapple Caramel
Japanese Cheesecake
- 45
Kumquat Compote, Passion Meringue
Ice Cream & Sorbets
- 30
Ovaltine Kulfi
- 52
Kulfi is a frozen dessert made with cream, milk chocolate and Ovaltine, which is served with caramelized banana, condensed milk whipped cream and spiced chocolate sauce.
Coconut Panna Cotta, Tropical
- 51
Vegan Matcha Crème Brulee
- 52
Matcha Azuki Slice
- 50
Strawberry Yuzu Sorbet
Milk Chocolate Mousse
- 50
Hazelnut, Banana Lime Ice Cream
Pistachio Kulfi
- 45
White Chocolate Barfi & Mango Passion Fruit Gel
Chai Creme Brulee
- 45
Boondhi Crisp And Villa Ice Cream
Tea
Tea
- 30
Royal Breakfast, Earl Grey Flora, Sencha Zen, Chamomile Breeze, Jasmine Haze, Ginger Calm, Verbena Mint
Coffee
Americano, Espresso, Ristretto, Macchiato
- 25
Cappuccino,Café Latte,Café Mocha,Double Espresso,Hot Chocolate
- 30
Vietnamese Coffee
- 40
Tasting Menu
Tasting Menu-5 Courses 10 Flavors
Tasting Menu-5 Courses 10 Flavors
- 280
Appetizer
Tuna Tartare
- 280
Spicy Radish, Ginger Marinade
Black Pepper Shrimp
- 281
Sun Dried Pineapple_x000D_
Quinoa Salad_x000D_
- 283
Tofu, Sugar Snap Peas, Shiitake Mushroom_x000D_
Wagyu Cheek_x000D_
- 284
Yuzu Plum Glaze, Spiced Peanut Brittle_x000D_
Main Course
Pan Seared Salmon
- 285
Galangal Cream_x000D_
Wok Fried Beans
- 286
Basil, Sweet Chili Glaze
Char-Grilled Chicken
- 287
Kumquat Lemongrass Dressing_x000D_
Ginger Fried Rice_x000D_
- 288
Wok Fried Mix Vegetables_x000D_
- 289
Pickled Jicama & Cashew Nuts_x000D_
Dessert
Japanese Cheesecake_x000D_
- 290
Cumquat Compote, Passion Meringue
Exotic Thai Fruit Salad_x000D_
- 291
Coconut Crushed Ice
Set Menu
Appetizer
Spiced Chicken Samosas
- 275
Cilantro Yogurt
Market Salad
- 330
Cherry Tomatoes, Radish Sesame Seed Vinaigrette
Mongolian Lamb Satay
- 275
Cucumber Raita, Lemon
Black Pepper Shrimp
- 275
Sun Dried Pineapple
Vietnamese Spring Rolls
- 330
Lettuce, Herbs, Nuoc Cham
Chicken Skewers
- 330
Spiced Peanut Sauce, Crispy Shallots
Charred Lamb Skewer
- 330
Cucumber Raita, Garlic And Shallot
Main Course
Grill Salmon
- 275
Sweet Corn & Fennel Salad
Charred Grilled Chicken
- 330
Kumquat Lemongrass Dressing
Ginger Fried Rice
- 330
Grilled Salmon
- 330
Sweet Corn & Fennel Salad
Wok Fried Mix Vegetables
- 330
Pickled Jicama, Cashew Nuts
Baby Corn And Broccoli
- 330
Lemongrass And Chili
Seared Tenderloin
- 330
Brown Butter Soy, Shitake
Dessert
Matcha Azuki Slice
- 275
Strawberry Yuzu Sorbet
Assortment Of Ice Cream And Sorbet
- 330
Japanese Cheesecake
- 330
Kumquat Compote, Passion Meringue
Exotic Thai Fruit Salad
- 330
Coconut Crushed Ice
Coconut Crushed Ice
- 330
(A) Contains Alcohol (D) Contains Dairy (N) Contains Nuts (S) Contains Shellfish (V) Vegetarian (G) Gluten