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SMALL PLATES

Mixed Green Salad  8
Grilled Peaches, Basil, Toasted Almonds and Ginger Vinaigrette

Jakarta Salad  9
Mango, Pineapple, Bean Sprouts, Toasted Peanuts and Sweet & Sour Vinaigrette

Ginger Carrot Soup  8
Toasted Mustard Seed and Coconut Reduction

Spicy Grilled Cuttlefish 10
Green Papaya Salad and Cilantro Oil

Ahi Tuna Cocktail  12
Sushi grade Ahi Tuna, Mango, Green Papaya and Ginger Oil

Ma Po Duck Salad  10
Radicchio, Watercress, Asian Pear and Lime Vinaigrette

Steamed Manila Clams  12
Chinese Sausage, Cherry Tomatoes and Garlic Chive

LARGE PLATES

Seared Mahi Mahi  23
Philipine Banana, Black Balinese Rice, Toasted Macadamia Nuts and Yellow Curry

Wok-Tossed Tiger Prawns  19
Japanese Eggplant, Long Beans, Fried Tofu and Tomato Sambal

Caramelized Day Boat Scallops  23
White Corn, Edamame, Beech Mushrooms and Kaffir Lime Coconut Sauce

Sweet Soy Grilled Skirt Steak  19
Stirfried Pea Shoots, Tropical Fruit Sambal and Teriyaki Sauce

Ginger-Soy Barbequed Spring Chicken  20
Baby Carrots, Pearl Onion, Pea Shoots and Spicy Peanut Sauce

Lemongrass Grilled Lambchops  20
Patty Pan Squash, Edamame Croquettes and Caramelized Honey-Madras Curry Aioli

Hoisin Pork Tenderloin  20
Pandan Risotto, Hearts of Palm, Grilled Pineapple and Thai Pesto

Roasted Tofu in Ma Po Black Bean Sauce  14
Mushroom Duxelle, Bok Choy, Lotus Root and Cashews

SIDE PLATES

Drunken Noodles  10
Spicy Wok-Tossed Rice Noodles with Chiles, Onions, Oyster Sauce and Thai Basil

Add Stir-Fried Prawns  8

Add Chicken  5

Stir-fried Baby Bok Choy  5
Ginger and Red Chiles

Chinese Sausage Fried Rice  9
Green Onions and Egg Julliene

Coconut-Milk Jasmine Rice  3

DESSERTS

Coconut Profiteroles
Papaya-Passionfruit Sauce & Coconut Reduction

Vanilla Bean Tapioca
Thai Basil Syrup & Fresh Mango

Pineapple Tart Tatin
Kaffir Lime Anglaise & Guava Sauce

Fresh-baked Cookies
Chocolate Chip Macadamia Cookies & Coconut Ice Cream

Chocolate Chai Bread Pudding
Whipped Cream & Shaved Chocolate

Assorted Sorbets and Ice Creams

All desserts 8

‘Cook boldly, serve your heart, and what’s empty  will be filled’

Executive Chef Jessica Gorin

20% Gratuity Will be Added to Parties of Six or More

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