Snacks/Dim Sum

Oyster Shots                                                                                                        
Pacific oysters lightly "cured" in a tangy, nutty, basil and sesame dressing. 3.3 (each)

Thai Style Yam Oyster                                                                                        
Pacific oysters on grilled oyster mushroom then lightly cured in a lemongrass, chilli and fresh ginger dressing, partner with julienne of green apple and finely sliced fresh herbs. 3.3 (each)

Deep Fried Prawn and Pork Wonton                                                                                   
Wrapped wonton, deep-fried until golden brown, then drizzles with cucumber and sesame vinaigrette. 2.5

Pandan Chicken                                                                                                    
Red curry marinated chicken Maryland wrapped in Pandanus leaves, then deep-fried and served with light palm sugar vinaigrette. 6.0

Thai Fish Cake                                                                                                      
Deep-fried traditional Thai fish cake accompanied by iceberg lettuce and served with sliced cucumber and roasted peanut relish.  7.5    

Vegetarian Triangle                                                                                        
Wok tossed shredded daikon, crunchy yam bean and Asian chives, folded in Chinese white pastry, pan fried and served with caramelised dark sweet soy sauce. 7.0


Crisp Tofu Parcels                                                                                                                     
Bean thread noodles wok tossed with Chinese mushroom, carrot and gingko nut; and then carefully wrapped in paper-thin tofu "skin, deep-fried till crisp. Served with salted plum sauce. 8

Grilled Calamari, Jelly Fish and Cucumber Noodles                                    
Grilled marinated Calamari, Jelly Fish tossed with cucumber noodles mixed. 8.0

Succulent Grilled Thai Sausage                                                                            
A Northern Thai origin with a hint of Spanish twists. Savoury jasmine rice and minced pork wrapped in cornhusk, grilled to perfection and served with diced cucumber and crushed peanuts in a tangy Chinese salted plum sauce. 3.5 (each)

Sliver of Beef Wrapped in Wild Betel Leaves                                             
Wrapped sliver of beef, pan fried with peppercorn infused olive oil, and then dressed with coriander and roasted coconut vinaigrette. 3.5 (each)

Taro-Cake
Mashed taro, dried shrimp, minced chicken wok tossed with fresh herbs and spices, rolled in beancurd-skin, then deep fried and serve with ginger and chilli sauce. 9.0

Seafood and Aubergine
“ Yum Makheua” is the origin. Pan fried mixed seafood stack on crisp aubergine then flavour with tamarind and chilli jam dressing. 15.0

Duck Roll
An idea from Chinese Spring-roll. Sliver of duck roll with cucumber baton, spring onion then deep-fried until golden and crisp, serve with salted plum sauce. 8.0



Main Course

Nonya Pork Ribs                                                                                                          
A signature dish of the Chef.   Stewed Asian style pork ribs in a complex sweet, spicy and sour reduction. Served with Jasmine rice. 22.0

Fish Curry                                                                                        
Fish of the day slow poached with green bean, eggplants and okra in a secrete curry recipe. Served with lemon pickle, yoghurt and Jasmine rice. 23.0

Thai Roast Red Duck Curry                                                                           
This is where two culture crosses. Legendary Chinese roast duck paired with aromatic creamy red curry, accompanied with seasonal Asian vegetables. Served with Jasmine rice. 24.0

Thai Jungle "Curry" (vegetarian)                                                                                
Assorted root vegetables and Asian green poached in a tamarind base, sharp, peppery, spicy stock. Served with Jasmine rice. 18.0

Wok Tossed Beef Rump Steak fillet with Thai Basil and Preserved Green Peppercorn
Sliver of beef rump steak fillet wok tossed with Thai basil, red chilli, green bean and preserved green peppercorn, finished with fish sauce and palm sugar gravy. Served with steamed Jasmine rice. 20.0

Flamed Tossed Prawn and Calamari
One of My favourites light main meal. Flamed tossed King Prawn and Calamari partnered with capsicum, fresh pineapple and roasted peanut, season with mouth-watering mild chilli jam and fish sauce. Served with Jasmine rice. 26.0

San-bei-ji (Braised Chicken)
One of Jack’s favourites. Chunk of chicken braised with 3 cups of seasoning, garlic, ginger and chilli, served with steamed Jasmine rice. 19.0

Thai Mussaman Curry of Beef
Another legendary Thai’s curry. Mussaman curry is believed to be a replica curry dish from the famous Malaysian and Indonesian curry dish – Rendang. Sliver beef of rump, potatoes, roasted peanut and dried spices slowly poached in Mussaman curry then served with Jasmine rice. 22.0

Noodles

My Mum's Laksa                                                                                        
Originated from Ipoh, Malaysia.   Another version of curries Laksa. The main different is, instead of the common Rice Vermicelli it use thin fresh "Hor Fun" (Pho Noodles) 10.0
- Fresh Thin Hor-Fun top with Char-Siu pork, shredded chicken and prawns meat in a fragrant Laksa broth .

Laksa Lemak                                                                                                    
Fine rice vermicelli top with fish cake, fish dumplings, hard-boiled egg, fried tofu puff, prawns meat, and shredded cucumber in a fragrant mouth watering, creamy Laksa stock. 10.0

Vegetarian Skinny Laksa                                                                                         
A Laksa that is not just vegetarian, it is also low in cholesterol too. Thin Rice Vermicelli pack with baby spinach, enoki and oyster mushroom, crisp tofu puff and deep fried eggplant in a light tangy Laksa stock. 10.0

Khao Soi Gai                                                                                                                             
Burmese influences Northern Thai curry noodles. Crisp egg noodles top with sliver of chicken in rich creamy red curry gravy, fragrant with spring onion rings and Thai Basil. Another curry noodles that inclusion in the Laksa family. 9.0

The Popular Dry Chicken Curry Noodles                                                                            
A hot & spicy dry boneless creamy chicken curry on Hokkien noodles; top with garden mint and spring onion rings. Care to take the challenge? 10.0

A La Woo" Wat-daan Hor"                                                                                
A popular Malaysian noodles dish. Flame tossed fresh flat rice noodles topped with baby tiger prawns, chunks of chicken meat and choy-sum in velvet egg gravy. 13.5

Phad Thai                                                                                                       
Undoubtedly another Legendary in Thai cuisine need not anymore introduction. Ours is different from the ordinary. Fresh thin rice noodles wok tossed with variety of condiments such as tofu, dried shrimp, preserved turnips, bean shoots, fried egg, Chinese chives and completed with brown tamarind purée. 10.0

Duck Broth Wonton Noodles
It is an old recipe.  Pork and prawn wonton rest on top of egg noodles and choi-sum green in a bowl of aromatic full body duck broth, served with pickled green chilli. 10.0

Vegetarian “Gon-Lo-Mein”
Thin rice vermicelli on bed of Asian green and bean shoots dress with Chinese mushroom, sea-moss and wood fungus in soy gravy. 9.0

All prices shown are GST inclusive