SOUP
YIN-YANG SCALLOP CONSOMMÉ
Tender sea scallops and julienne cut squash in a ginger-infused shellfish broth sprinkled with minced scallions
JEWELS OF THE SEA
Delicate shrimp-filled won ton with sliced baby bok choy in a fragrant lemongrass and sesame broth
CHICKEN PHO WITH WILD LIME
AND RICE STICK NOODLES
Shredded chicken and rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts and Serrano chilies
APPETIZER
TRAIL OF SPICES SATAY SAMPLER
Malaysian-spiced lamb, Chinese-pork, Thai-spiced beef, Indonesian-spiced chicken, and Vietnamese-spiced shrimp served with Asian pickled vegetables and two traditional dipping sauces
SHRIMP TEMPURA INDOCHINE
Sweet, fresh shrimp dipped in a light batter and fried, and served with a tart-and-sweet green papaya salad and garlic-chili sauce
SHANGHAI RIBS
Five-spice rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a tamarind chutney
STREETSIDE POT STICKERS
Succulent lobster, pork, and chicken dumplings, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce
SPRING ROLL DELIGHTS
A trio of spring rolls: crispy duck, vegetable, and a rice paper wrapped lobster roll, served with plum and sweet chili sauces
THAI BEEF SALAD
Rare-seared beef, tossed with scallions, tomatoes, onions, and cucumbers. Presented on salad greens and sprinkled with fresh mint, chilies, and a lime-leaf dressing
GREEN PAPAYA SALAD
Finely shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice and palm sugar
SUSHI & SASHIMI MENU
SASHiMi
tuna, salmon, snapper, octopus
NiGiri SuSHi
tuna, salmon, snapper, octopus
SuSHi roLLS
RAINBOW
(Reversed California roll topped with an assortment of fish)
CALIFORNIA
Crab and avocado
SALMON TSUTSUMI
Salmon, avocado, cream cheese
TUNA TSUTSUMI
Vegetable roll topped with tuna slices
YOZO
Snapper, masago, asparagus, Japanese mayonnaise
YOSHI
Tempura snapper, avocado, scallion, Japanese mayonnaise
WRAPS
Indonesian vegetable, seafood, lettuce, chicken
ENTREES
HOISIN-LIME GLAZED SEA BASS
Pan-seared until golden and crowned with tender wok-cooked Asian greens
ASIA-PACIFIC HOT POT
Shrimp, scallops, Manila clams, rock fish, crab legs, and squid. Presented in a flavorful stock featuring fresh scallions, shallots, garlic, lemongrass, and cilantro
SNAPPER BAKED IN RICE PAPER
Steamed snapper, marinated in citrus-infused sake and golden-baked, served atop a bed of steamed Asian greens
WASABI AND SOY CRUSTED BEEF TENDERLOIN
Served on an oak plank with tempura of onion rings and vegetables
SCALLOPS AND PRAWNS WITH GARLIC, GINGER, AND CHILI
Steamed to perfection and nestled inside a bamboo basket. Drizzled with a light soy sauce
CANTONESE DUCK WITH HAINAN RICE
Roasted, served on a bed of chicken broth infused rice, and garnished with flakes of fresh chili and cilantro
SZECHUAN SHRIMP WITH THAI BASIL
Sautéed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers, and scallions. Glazed in a light chili sauce
PENANG RED CURRY COCONUT CHICKEN
Mildly spiced chicken with snow peas, eggplant, zucchini, pimientos, opal basil, lemongrass, and lime juice. Presented in a bath of red curry and coconut milk
VIETNAMESE-STYLE LAMB WITH MINT
Thinly sliced marinated lamb, sautéed with bell peppers, shiitake mushrooms, spinach leaves, minced garlic, and scallions
FIVE-SPICE SEITAN AND TEMPEH
Quickly seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger, and soy sauce. Served with lime wedges
SESAME UDON NOODLES
Flat Japanese wheat noodles, stir-fried with tofu, scallions, vegetables, sesame oil, and chilies. Sprinkled with toasted peanuts and sesame seeds
SWEET AND SOUR VEGETABLE TEMPURA
Asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried. Garnished with fruits and served with tamarind glaz
DESSERT
TAMARIND CHOCOLATE
A bittersweet chocolate shell filled with a rich tamarind and chile-flavored chocolate and ginger mousse
MANGO CLOUD
A light egg white soufflé served with a mango sorbet
TEMPURA ICE CREAM
Coconut and Javanese coffee with infused lemongrass sauce anglaise
CHOCOLATE ALMOND FORTUNE COOKIE
An almond baked tuile with a surprise filling of chocolate panache
GINGER BANANA BREAD PUDDING
With tempura bananas and caramel sauce
TRIO OF SORBETS
Passion fruit basil, lychee green tea, and ube with shaved fruit juices