DOCSLIB.ORG

BBB-Menu-2015.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

BANGKOK BEAT BISTRO Savour the Bangkok Heartbeat Bangkok Beat Bistro epitomizes the pulse and lively tempo of Asia’s “City of Angels,” better known as Bangkok, and promises all the mouth-watering Thai delights of a veritable melting pot of culture, style, language and cuisine. The sister restaurant of the existing chain of Bangkok Jam restaurants located in Singapore, Taipei & Taichung, our menu has been specially adapted for Malaysia, not containing pork or lard. Be taken by our rich menu of authentic Thai soups, salads, curries and grilled specialities cooked to fall-off-the bone perfection. Accompanied by a dessert and drinks menu that blends the very best of Eastern and Western traditions, Bangkok Beat Bistro is a bonafide culinary adventure, crafted to satisfy. Singapore • Malaysia • Taiwan 01. Thai Fish Cakes THAI STREET FAVOURITES Tod Man Pla 02. Deep Fried 01. Thai Fish Cakes RM13.90 Spring Rolls Phor Pia Tod 02. Deep Fried Spring Rolls RM11.90 Goong Pun Takrai 03. Prawn Cakes with RM16.50 Lemongrass Sticks 03. Prawn Cakes with Lemongrass Sticks Kai Jaew Pu 04. Crabmeat Omelette RM18.00 04. Crabmeat Omelette Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. SALADS 05. Pomelo Salad Yum Som O Goong Sod with Prawns 05. Pomelo Salad RM16.00 add Prawns RM4.00 Som Tum 06. Green Papaya Salad RM15.00 add Soft Shell Crab RM6.00 Yam Mamuang 07. Spicy Mango Salad 07. Spicy Mango Salad RM14.00 add Prawns RM4.00 Yam Woon Sen Talay 08. Spicy Seafood Salad RM18.00 with Glass Noodles Yam Pla Muek 09. Spicy Squid Salad RM17.00 08. Spicy Seafood Salad with Glass Noodles Yam Neua 10. Spicy Grilled Beef Salad RM18.00 10. Spicy Grilled Beef Salad 06. Green Papaya Salad with Soft Shell Crab Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. AUTHENTIC SOUPS Po Taek Talay 11. Clear Tom Yum Soup RM13.00 with Seafood Tom Yum Goong/ Talay 12. Red Tom Yum Soup RM13.00 with Prawns/Seafood Tom Kha Gai 13. Coconut Tom Yum Soup RM11.00 with Chicken Neua Toon 14. Authentic Beef Soup RM12.00 14. Authentic Beef Soup CURRIES 11. Clear Tom Yum 12. Red Tom Yum Soup 13. Coconut Tom Yum served with Jasmine rice Soup with Seafood with Prawns/Seafood Soup with Chicken Gaeng Keow Wan Gai 15. Green Curry with Chicken RM15.90 Gaeng Gari Gai 16. Yellow Curry with Chicken RM15.90 18. Thai Massaman Massaman Neua Curry with Chicken 17. Thai Massaman Curry RM16.90 with New Zealand Beef Massaman Gai 18. Thai Massaman Curry with Chicken RM15.90 15. Green Curry 16. Yellow Curry 17. Thai Massaman Curry with Chicken with Chicken with New Zealand Beef Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. ALL ABOUT CHICKEN Por Piah Gai 19. Vietnamese Fresh Spring Rolls RM11.50 with Grilled Chicken Gai Yang 19. Vietnamese Fresh Spring 20. Butterfly BBQ Chicken (Half) RM19.50 Rolls with Grilled Chicken (Whole) RM28.50 Gai Goong Himmapan 21. Stir-Fried Chicken and Prawns RM19.90 with Dried Chilli, Cashew and Ginko Nuts Gai Yang Song Krueng 22. Grilled Chicken Thigh RM20.50 with Lettuce Wrap 21. Stir-Fried Chicken and Prawns with Dried Chilli, Cashew and Ginko Nuts 20. Butterfly BBQ Chicken Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. 22. Grilled Chicken Thigh with Lettuce Wrap Peek Gai Tod Num Pla 23. Fish Sauce Marinated 23. Fish Sauce Marinated RM16.50 Mid-Joint Wings Mid-Joint Wings Larb Gai Tod 24. Spicy Minced Chicken Balls RM12.50 Larb Gai Salad 25. Spicy Minced Chicken Salad RM13.50 24. Spicy Minced Chicken Balls Yam Gai Yang 26. Grilled Chicken Salad RM13.50 26. Grilled Chicken Salad Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. 28. Steamed Garoupa with Spicy Garlic Lime Dressing SEAFOOD Pla Gao Tod Sam Rod 27. Deep Fried Garoupa with RM43.50 Chilli and Mango Sauce Pla Nueng Manao 28. Steamed Garoupa with RM43.50 Spicy Garlic Lime Dressing Tom Yum Hua Pla 29. Fish Head in Tom Yum Curry RM43.50 30. Soft Shell Crab in Mellow Yellow Curry Pu Nim Phad Phong Curries 30. Soft Shell Crab in Mellow RM26.00 Yellow Curry Yang Ruam Mitr 31. Mixed Grill of Chicken, Beef RM45.00 Short Ribs, Squid and Prawns Pla Kra Ben Yang 32. BBQ Stingray 32. BBQ Stingray with Thai Sambal RM25.00 with Thai Sambal 29. Fish Head in Tom Yum Curry Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. 33. Stir-Fried Morning Glory with Sambal 37. Stir-Fried Mixed Vegetables VEGETABLES Phad Pak Boong Fai Daeng 35. Stir-Fried Beansprouts 33. Stir-Fried Morning Glory RM13.90 with Salted Fish with Sambal Phad Kana Fai Daeng Kung 34. Stir-Fried Kailan with Chilli, RM14.50 Yellow Bean Paste and Prawns Phad Tua Ngok Pla Kem 35. Stir-Fried Beansprouts RM12.50 with Salted Fish 36. Stir-Fried Long Tua Fak Yao Phad Prig Beans with Sambal 36. Stir-Fried Long Beans RM13.50 with Sambal Phad Pak Ruammitr 37. Stir-Fried Mixed Vegetables RM14.50 Tao Hu Phad Prew Wan 38. Sweet and Sour Tofu RM12.50 38. Sweet and Sour Tofu Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. 39. Seafood Phad Thai 40. Stir-Fried Spicy Spaghetti with Seafood and Thai Basil THAI FAVOURITE NOODLES Phad Thai Talay 39. Seafood Phad Thai RM18.00 Pad Ki Mao Spaghetti Talay 40. Stir-Fried Spicy Spaghetti RM18.00 with Seafood and Thai Basil 41. Seafod Spaghetti in Tom Yum Sauce Spaghetti Tom Yum Talay 41. Seafood Spaghetti in RM18.00 Tom Yum Sauce Sen Lek Tom Yum Talay 42. Stick Noodles in Red RM18.00 Tom Yum with Seafood Rad Na Poh Taek Talay 43. Hor Fun in Clear Tom Yum RM18.00 Gravy with Seafood 42. Stick Noodles in Red Tom Yum with Seafood Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. Phad Si Yew Gai 44. Stir-Fried Kway Teow RM15.90 with Chicken Phad Si Yew Talay 45. Stir-Fried Kway Teow RM16.90 with Seafood 43. Hor Fun in Clear Tom Yum Gravy with Seafood Pad Ki Mao Kuey Teow Neau 46. Stir-Fried Spicy Kway Teow RM18.90 with New Zealand Beef and Holy Basil Sen Lek Neua 47. Traditional Beef Noodle Soup RM20.00 46. Stir-Fried Spicy Kway Teow with New Zealand Beef and Holy Basil 47. Traditional Beef Noodle Soup Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. 51. Honey Sesame Fish or Chicken RICE SPECIALTIES Phad Kra Prow Neua 48. Minced Beef with Basil 48. Minced Beef with Basil RM18.90 Phad Kra Prow Gai 49. Minced Chicken with Basil RM17.90 Khao Phad Nam Liab 50. Thai Olive Fried Rice with RM15.90 Minced Chicken 50. Thai Olive Fried Rice with Minced Chicken Khao Na Pla/Gai 51. Honey Sesame Fish RM15.90 or Chicken Khao Phad Gaeng Keow Wan Talay 52. Green Curry Fried Rice RM16.90 with Seafood Khao Kluug Kapi Talay 53. Shrimp Paste Fried Rice 53. Shrimp Paste Fried Rice RM15.90 with Seafood with Seafood Khao Phad Sapparot Talay 54. Pineapple Fried Rice RM15.90 with Seafood Khao Phad Pla Khem 55. Salted Fish Fried Rice RM15.90 with Shrimps 55. Salted Fish Fried Rice with Shrimps Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. SWEETS Lord Chong Ruammitr 56. Thai Chendol RM11.00 Tap Tim Krob 57. Thai Red Ruby RM11.00 with Ice Cream 57. Thai Red Ruby with Ice Cream Khao Neaw Mamung 58. Mango Sticky Rice RM14.00 Kluay Tod Ice Cream 59. Banana Tempura RM12.00 with Hot Caramel Sauce Mun Chuem 60. Caramelized Tapioca RM11.00 with Coconut Milk 58. Mango Sticky Rice 56. Thai Chendol 59. Banana Tempura with Hot Caramel Sauce Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax. BEVERAGES SOFT DRINKS 61. Fresh Coconut RM9.50 74. Pepsi RM5.80 62. Thai Pina Colada RM10.50 75. Pepsi Light RM5.80 63. Thai Lime Rose RM8.50 76. 7-Up RM5.80 64. Homemade Thai RM9.00 77. Still Water RM3.90 Sour Plum 65. Iced Lemongrass Tea RM7.00 HOT BEVERAGES 66. Iced Lemon Tea RM7.00 78. Chinese Tea RM6.90 67. Thai Iced Milk Tea RM9.00 79. Earl Grey RM6.90 68. Thai Bandung RM8.00 80. Ceylon Tea RM7.90 69. Thai Mango Slush RM12.00 81. Lemongrass Tea RM7.00 70. Lychee Slush RM12.00 82. Freshly Brewed Coffee RM5.90 71. Freshly Squeezed RM12.00 Orange Juice 62. Thai Pina Colada 72. Green Apple Juice RM12.00 73. Lime Juice RM10.00 63. Thai 67. Thai Iced Lime Rose Milk Tea Images Are For Illustrative Purposes Only. Actual Products May Vary. All Prices Are Subject To Service Charge And Prevailing Government Tax.
Recommended publications
  • Service Provider Menu Information

    Service Provider Menu Information

    FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 24th Sep 2021 05:29 PM Service Provider Caterer: Amanda | Yong Tau Foo EATS Enquiry Number: 6100 0029 Email Address: [email protected] Order: 2 days in advance Call us for events less than 2 days away Menu Information Package: Ala Carte Menu ( ID: 20594 ) Order directly at: https://www.foodline.sg/d/20594 Price: From $0.70 / Item (No Additional GST) Min. spend: 30.00 (Exclude GST & Delivery) Halal: No Delivery Charges: $2.90 (w/GST $3.10) per trip. No delivery to Sentosa and Jurong Island. Availability: Closed: - Every Saturday - Every Sunday Page 1 of 8 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Cancellation Policy: Same Day Orders (For Orders within 24 Hours) - All order cancellations have to be written in via email. If the cancellation notice is given at least 3 hours prior to your event time, there will be a 50% refund from the total price. If the cancellation notice is given less than 3 hours prior to your event time, there will be no refund for your order.
  • Thai-Style Pork Larb Bowls

    Thai-Style Pork Larb Bowls

    Contact Information Email: [email protected] FB: https://facebook.com/PercolateKitchenRuthy IG: https://instagram.com/percolatekitchen Recipe Name: Thai-Style Pork Larb Bowls 1 / 2 Ingredients Dry Goods vegetable oil 1 tablespoon fish sauce 1.5 teaspoon Thai chili paste .5 teaspoon Produce red onion 1 small garlic 2 cloves lemongrass paste 1 tablespoon lime juice 3 tablespoon fresh basil 6 leaves Extra Items jasmine rice 4 cups (cooked) Instructions: Thai Larb Gai is a traditional meal from Laos, an area in Thailand. On your typical Western-style Thai restaurant menu, it’s usually served as seasoned ground meat with red onions and other veggies, on a bed of lettuce and drizzled with a bright and zesty lime dressing. These Thai-style rice bowls make an awesome meal prep recipe for beginners, and they come together quickly. Plus, they taste even better as the week goes on! 1. Cook the rice according to the instructions on the package. 2. Dice onions, and cook in the oil over medium heat until they have started to soften, about 3-4 minutes. 3. Mince the garlic and add to the onions with the lemongrass paste and stir, cooking until fragrant, about 2-3 minutes. 4. Add the brown sugar and stir until melted, then immediately add the pork to the pan. Cook, breaking the pork up with a wooden spoon as it browns until the pork is cooked through completely and no pink parts remain. 5. While the pork is cooking, combine the lime juice, basil, fish sauce and (optional) Thai chili paste in a small bowl, stirring to mix.
  • Chef's Specialties Appetizer Entrée

    Chef's Specialties Appetizer Entrée

    Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab
  • Wedding Bbq Buffet Menu Copy

    Wedding Bbq Buffet Menu Copy

    MENU SELECTION FOR BBQ & BUFFET MENU SELECTION FOR bbq & buffet YOUR CHOICE OF DINNER ( Starter & soup are served, main course as buffet deluxe BBQ style. Please select menu from below list ) starter & Soup ( PLEASE SELECT 1 +1 SOUP ) E1 sUSHI & SASHIMI, MARKET FISH SELECTION, PICKLED GINGER, WASABI AND SOYA SAUCE E2 SMOKED SALMON, SOURDOUGH TOAST, MAYONNAISE, WILD ROCKET SALAD E3 TIGER PRAWNS COCKTAIL BELUGA CAVIAR STRAWBERRY SALSA, AVOCADO, MIXED LEAVES, MANGO DRESSING GARLIC BREAD E4 AYAM PELALAH, GRILLED SHREDDED CHICKEN SALAD MIXED WITH SAMBAL BAJAK AND SAMBAL MATAH E5 BAY-SMOKED MAHI MAHI, ASPARAGUS, CHERRY TOMATO, KALAMATA OLIVE E6 ASSORTED BRUSCETTA E7 POACHED LOBSTER COCKTAIL, LETTUCE, MANGO AND STRAWBERRY SALSA, AVOCADO E8 CAESAR SALAD (ACTION) BABY GEM LETTUCE, SMOKED BACON, PARMESAN, QUAL EGG ANCHOVIES, CROUTON E9 VIETNAMESE SPRING ROLLS FILLED WITH LOBSTER & PRAWN, SESAME SOY DIP E10 GUACAMOLE (ACTION) SERVED WITH NACHOS E11 LARB GAI SPICED MINCED CHICKEN AND ROMAINE LETTUCE SALAD E12 GREEN PAPAYA, MANGO, CHILLI, COCONUT, PALM SUGAR DRESSING E13 THAI BEEF SALAD, CHILLI, CORIANDER, GREEN PAPAYA E14 MIXED WILD BEANS, FETA, CORIANDER, SUNDRIED TOMATO, OLIVE OIL, LIME JUICE E15 DRESSED CRAB CHIVES & SMOKED SALMON, SOURDOUGH TOAST, MAYONNAISE, WILD ROCKET SALAD E16 TOM YAM GOONG, HOT AND SOUR, PRAWN, MUSHROOMS, CORIANDER E17 ROASTED PUMPKIN AND GINGER CORIANDER, HONEY, CINNAMON E18 SOP BUNTUT, INDONESIAN OXTAIL SOUP E19 HAM AND SPLIT PEA OREGANO, YOGURT, MINT E20 MINESTRONE WITH PASTA, BACON AND ROOT VEGETABLE BRUNOISE E21 CREAM OF CHICKEN AND SWEETCORN WITH ROASTED GARLIC CRISPS E22 BEEF CONSOMME WITH ROOT VEGETABLE PEARLS E23 MUSHROOM CAPPUCINO, TRUFFLE OIL E24 CHINESE STYLE CRAB, SWEETCORN, ASPARAGUS, EGG E25 LOBSTER BISQUE, ROUILLE, CROUTONS E26 GRADE *AAA* TUNA TARTARE COCKTAIL PICKLED CUCUMBER, MANGO, AVOCADO, WASABI gARLIC BREAD ON ICE E27 SZECHUAN HOT AND SOUR SOUP E28 TOMATO, BOCCONCINI, PINE NUTS, GREEN PESTO E29 NATIVE LIVE OYSTERS.
  • Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum

    Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum

    56 วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี ปีที่ 17 ฉบับที่ 3 กันยายน – ธันวาคม 2558 Influences of Different Soup Stocks on Chemical and Organoleptic Properties of Tom Yum Chutipapha Suwankanit1*, Sawanya Pandolsook1, Varaporn Vittayaporn1, Kriserm Tohtubtiang3, and Naruemon Nantaragsa2 1Food Processing Technology Program, School of Culinary Arts 2Culinary Technology Program, School of Culinary Arts Suan Dusit Rajabhat University, 295 Nakorn Ratchasima Road, Dusit, Bangkok 10300 3Thai Food Quality Co., Ltd. 43 Tanasarn Bldg., Chiengmai Road, Klongsan, Bangkok 10600 *Email: [email protected] บทคดั ยอ่ ต้มยาเป็นอาหารไทยที่มีชื่อเสียงเป็นที่รู้จักกันอย่างแพร่หลายทั้งในกลุ่มคนไทยและคนต่างชาติ สมุนไพร หลายชนิดถูกน ามาใช้เพื่อท าน้าซุปต้มย า เนื้อสัตว์ที่นิยมใส่ในต้มย าคือกุ้งสด ต้มยาแบ่งเป็น 2 ประเภทหลัก ได้แก่ ต้มยาน ้าใส (TYNS) และต้มยาน ้าข้น (TYNK) งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาสูตรต้มยาน ้าใสและน ้าข้น พร้อม กับรายงานคุณค่าทางสุขภาพของต้มย า ผลทางเคมีและประสาทสัมผัส รวมทั้งการยอมรับของผู้บริโภคต่อ ผลิตภัณฑ์ ต้มย าทั้งสองสูตรได้รับการพัฒนาจากเชฟผู้เชี่ยวชาญอาหารไทยที่มีชื่อเสียง ซึ่งอยู่ในวงการนานกว่า 30 ปี สูตรน้าซุปที่ศึกษาส าหรับต้มย าน้าใส 3 ชนิด คือ (1) น้าเปล่า (2) น้าต้มเปลือกกุ้ง และ (3) น้าต้มกระดูกไก่ สาหรับต้มย าน้าข้น ชนิดน้าซุปที่ศึกษา 3 ชนิด คือ (1) น้าต้มเปลือกกุ้งเติมด้วยนมข้นจืด (2) น้าต้มเปลือกกุ้งเติม ด้วยน้ากะทิ และ (3) น้าต้ม เปลือกกุ้งเติมด้วยวิปปิ้งครีมผสมน้ากะทิ ทั้งสามสูตรของต้มย าแต่ละชนิดถูกคัดเลือก ด้วยการประเมินความชอบแบบ 9-point hedonic scale โดยใช้ผู้ทดสอบที่ผ่านการฝึกฝนจ านวน 20 คน
  • Ayutthaya Menu

    Ayutthaya Menu

    Thai Cooking Class Ayutthaya Menu The Pavilions Phuket Introduction to the Thai Culinary Arts All Thais are taught in school that there are four significant periods in Thai history. First, there is the ‘Sukhothai’ era (1238 - 1438), when the Siamese kingdom’s capital was located slightly north of where it is now, the great Ayutthaya era (1351 - 1767), when Siam thrived and became a wealthy and prosperous kingdom, the turbulent Thonburi period (1768 1782); and finally the Rattanakosin era (1782. present), which ushered in the modern Thailand that we know today. Not surprisingly, Thai cuisine has evolved along the same lines as Thai history, as many of the innovations that radically transformed Thai cuisine were introduced through the royal court and influences from India, Portugal and China. The major influences on Thal cuisine depended, and continue to rely on four basic things: the availability of raw materials, the cooking implements used, the way fire is used to cook (in other words, the method of cooking), and influences from the outside world. Ayutthaya Menu In this menu, we will focus on key cooking ingredients that were brought over by the Portuguese, Indian, Persian and Chinese. Most are used in today’s Thai cuisine such as coconut milk, chilly and shrimp paste. Larb Moo Warm ground pork salad with sawtooth coriander and toasted rice Tom Yum Goong Spicy prawn soup with lemongrass, kaffir lime leaf and lime juice Massaman Curry Fragrant Thai curry, with beef and potatoes Khao Neaw Dam Pak Black sticky rice in coconut milk Larb Moo Warm ground pork salad with sawtooth coriander and toasted rice Ingredients Preparation 1.
  • Appetiser Platter

    Appetiser Platter

    APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai
  • Massaman Fish Curry

    Massaman Fish Curry

    Massaman Fish Curry This curry is so easy and simple to make that I am always amazed at how good it tastes. Of course, the secret is in using great quality ingredients and super-fresh fish. You could make your own curry paste, but nowadays there are some really terrific ones being sold in gourmet grocery stores, farmers‘ markets and supermarkets so you don’t need to if you don’t want to. 1 tablespoon peanut oil ¼ red onion, thinly sliced ½ red capsicum (pepper), thinly sliced 1 1 tin (165 ml/5 ⁄3 fl oz) coconut milk 2 tablespoons massaman curry paste* juice of ½ lime (about 2 teaspoons) 2–3 drops fish sauce 1 white-fleshed fish fillet (about 150 g/5½ oz), such as snapper, flake, ling or flathead 5 snow peas (mangetout), top and tailed, halved 5 sugarsnap peas, top and tailed ¼ small zucchini (courgette), cut into batons 1 tablespoon coriander (cilantro) leaves Heat the peanut oil in a non-stick frying pan over medium heat. Add the sliced onion and fry gently for about 3 minutes, stirring often. Add the capsicum and fry for a further 5 minutes. (You don’t want to burn the onions, but I quite like bringing them to the point where they start to go a little brown for added flavour.) Add the coconut milk and curry paste, stirring well to combine, and bring to a simmer. Next, add the lime juice and fish sauce, stirring to combine, then taste for flavour. Put the fish fillet in the centre of the pan, scatter the vegetables around the sides, turn the heat down and simmer the sauce gently, covered with a lid.
  • Menu-Kartathai-20150122.Pdf

    Menu-Kartathai-20150122.Pdf

    THAI EGG ROLLS $4.50 HAND-ROLLED WITH CHICKEN NOODLES, CARROTS, CABBAGE & MUSHROOMS WRAPPED IN WONTON SKIN AND LIGHTLY FRIED TO A GOLDEN BROWN. CRISPY THAI LOBSTER ROLLS $6.50 LOBSTER, CRAB, AVOCADO, CELERY, ONION, & CREAM CHEESE IN WONTON SKIN FRIED TO A GOLDEN BROWN. SANDY'S FRESH SPRING ROLLS $4.50 REFRESHING COOL RICE PAPER ROLLS FILLED WITH RICE NOODLES CRISP FRESH VEGITABLES AND YOUR CHOICE OF MEAT, SERVED WITH HOMEMADE PEANUT SAUCE. CHICKEN SATAY $6.00 SKEWER OF MARINATED & GRILLED CHICKEN. SERVED WITH THAI PEANUT SAUCE AND SWEET CUCUMBER SAUCE. GOLDEN KARTA SPECIAL $5.00 SEASONED CHICKEN WRAPPED IN FINE CRISPY EGG NOODLES LIGHTLY FRIED. SERVED WITH SWEET AND SOUR SAUCE. CHEF'S SPECIAL $5.50 STIR FRIED MINCED SHRIMP & CHICKEN WITH PEAS CARROTS & ONIONS. SERVED WITH COOL,CRISP LETTUCE. CREAM CHEESE WONTONS $4.50 CRISPY WONTONS FILLED WITH CREAMY SEASONED CREAM CHEESE. THAI CHICKEN WINGS $6.00 CHICKEN WINGS MARINATED IN THAI HERBS AND SPICES. THAI BEEF JERKY & STICKY RICE $8.00 CHEWY (BUT NOT TOUGH) FLAVORFUL SLICED MARINATED BEEF SERVED WITH STICKY RICE. CRISPY TOFUS $4.50 DEEP FRIED CRISPY TOFUS SERVED WITH PEANUT SAUCE. YUM NEUA $8.00 GRILLED BEEF, TOMATOES, CUCUMBERS, LETTUCE, ONIONS, CILANTRO, SPICY LIME HERB DRESSING. SOM TUM $7.00 GREEN PAPAYA, GARLIC, CHILLI PEPPERS, TOMATOES, GREEN BEANS, PEANUTS, DRIED BABY SHRIMP IN A TART LIME DRESS-ING. YUM WOON SEN $8.00 WOON SEN (CLEAR BEAN THREAD NOODLE), SPICY LIME DRESSING, CHICKEN, SHRIMP, ONIONS, TOMATOES, PEANUTS & CILANTRO. SHRIMP LEMONGRASS SALAD $9.00 LEMONGRASS HERB, SHRIMP, ONIONS & CILANTRO TOSSED IN THAI CHILLI SAUCE SERVED ON A BED OF LETTUCE.
  • Appetizers Soup Salad

    Appetizers Soup Salad

    APPETIZERS VEGETABLE PAKORAS 5 IMPERIAL ROLLS 5 Minced vegetables in a chickpea flour batter, served Vietnamese-style rolls filled with seasoned with our sweet and tangy tamarind sauce V | GF minced pork and vegetables. Served with our sweet and spicy dipping sauce CHICKEN SATAY 7 Curry marinated chicken skewers served with peanut CRISPY CALAMARI 7.5 sauce GF Crispy squid in a tempura batter served with a sweet chili sauce CURRY CHICKEN LETTUCE WRAPS 6.5 Minced chicken sautéed with onions, peas, carrots PORK DUMPLINGS 5.5 and cilantro seasoned with Indian yellow curry. Seasoned ground pork and scallions. Served Served with crisp lettuce cups and tamarind sauce with a ginger-soy dipping sauce. Can be pre- V | GF (WITH TOFU) pared steamed or pan-fried APPETIZER SAMPLER FOR TWO 11 FRESH MINT ROLLS 4.5 A sampling of imperial rolls, fresh mint rolls, pakoras tofu, carrots, cucumber, bean sprouts and mint and chicken satay leaves rolled in rice paper. Served with hoisin sauce and chopped peanuts V / GF COCONUT SHRIMP 5.5 Crispy coconut breaded shrimp served with a sweet and spicy pineapple chutney SOUP INDIAN LENTIL SOUP (DAL) 4.5 Lentils cooked in a vegetable broth and seasoned with Indian spices V | GF MISO SOUP 3.5 Tofu, shitake mushrooms and seaweed in a miso broth V | GF TOM YUM SOUP 6 Shrimp, scallops and squid in a fragrant, spicy lemongrass broth GF THAI COCONUT SOUP (THOM KHA) 5 Chicken, baby corn, mushroom and tomato in a coconut broth flavored with lemongrass and galangal GF SALAD PAPAYA SALAD 6.5 Shredded green papaya, tomatoes and cilantro tossed in a spicy tamarind dressing, topped with chopped peanuts GF Add Shrimp 10 | Add Chicken 9 SIDE SALAD 3 Iceberg lettuce, red onions, bell peppers, tomato, and cucumbers served with our house ginger dressing V Sign up for monthly coupons at www.tangerinecafecary.com GRILLED PORK CHOP 13 ENTRÉES Pork chop marinated in hoisin, garlic and ginger.
  • Aglio Olio Carbonara Bolognese Quattro Formaggi Jalapeno Pesto

    Aglio Olio Carbonara Bolognese Quattro Formaggi Jalapeno Pesto

    All prices are subject to service charge and GST APPETIZERS & SALAD PASTA Antipasto Platter 19.8 choice of one: Selection of cold cuts meats served with Spaghetti / Tagliatelle / Fettuccine extra virgin olive oil, baguette, and pickles Aglio Olio 12.8 Grilled Hokkaido Scallops 21.8 Virgin olive oil, garlic, and chilli padi Teppan grilled Hokkaido scallops, EVOO whipped avocados, and bacon dust Carbonara 16.8 Pecorino romano and smoked bacon Rumours Caesar Salad 12.8 Baby romaine, croutons, reggiano, Bolognese 16.8 and cherrywood smoked bacon Minced wagyu beef and tomato Greek Salad 12.8 Feta cheese, cucumber, tomatoes, PIZZA black olives, mixed salad, toast bread, and lemon vinaigrette Quattro Formaggi 23.8 Blue cheese, emmental, tomato sauce, Vietnamese Fried Spring Rolls (3 pcs) 10.8 mozzarella, and parmesan Spring rolls, prawn, pork, mushroom, carrot, and vermicelli noodle Jalapeno Pesto Chicken 25.8 Jalapeno, chicken, tomato sauce, pesto, mozzarella, dried tomatoes, and garlic SOUPS AND NOODLES Calzone 25.8 Creamy Mushroom Soup 15.8 Folded pizza, bolognese sauce, mozzarella, Button mushroom, butter, and onion and mushrooms Tom Yum Seafood Soup 15.8 Seafood Pizza 27.8 Prawns, clams, mussels and squid in Mixed seafood, tomato sauce, mozzarella, house-made tom yum broth and black olives Vietnamese Wagyu Beef Pho 17.8 Tom Yum Seafood Pizza 27.8 Sliced wagyu karubi, rice noodle, onion, Mixed seafood, house-made tom yum sauce, beansprouts, and fried spring roll emmental, lemongrass, and lime leaves Ham and Rocket 27.8 Smoked ham, mortadella

  • “Yum Zaab” Salad “Aroi Promtp Kub Khao” Side Dish

    “Yum Zaab” Salad Mango Salad (푺푯) (푬) (푮) (푭) Green mango salad with deep fried soft 85 shell crab, chili lime dressing Larb Gai (푭) Minced chicken thigh with fresh Thai 65 herbs, lime juice toasted rice powder Pla Goong (푺푯) (푵) (푬) (푮) (푭) Fresh pomelo with shrimps, crisp shallot, 75 toasted coconut, kaffir lime leaves Som Tam Thai (푵) (푭) (푺푯) Green papaya with dried shrimps, long 50 beans, tomatoes, peanut and tamarind dressing “Aroi Promtp Kub Khao” Side Dish Kaow Hom Mali Steamed Thai jasmine rice 18 Khao Nuew Steamed Sticky Rice 18 Sen Jan Pad Katiem Stir-fried noodles with garlic 25 Khao Griap Kung Thod Prawn crackers & sweet chili sauce 15 ******************* “Radub khuam Phed” Spicy Level Phed Nid-Noi / Mild spicy Phed Pan-Klang / Medium spicy Phed Mak / Spicy Phed Mak-Mak / Thai spicy If you have any concerns regarding food allergies, please alert your server prior to ordering All prices are in UAE Dirhams (AED) and are inclusive of 7 % municipality fees, 10% service charge and 5% VAT. (H) Healthy (V) Vegetarian (E) Eggs (G) Gluten (D) Dairy (F) Fish (SH) Shellfish (N) Nuts (Y) Soya (M) Sesame (A) Alcohol “Little Charm” Starters Larb Thod (푭) Deep-fried minced chicken balls, Thai 50 herbs Popia Poo Thod (푌)(퐸)(푀)(퐺)(퐹)(푆퐻) Crispy rolls stuffed with stir-fried jumbo 50 crab meat, glass noodle with homemade sweet chili sauce Nue Dad Daew (퐹)(퐺)(푀) Deep-fried traditional air-dried marinated 55 Angus beef with sriracha sauce Pla Muek Thod (퐸)(퐺) Deep-fried calamari with garlic, black 55 pepper sauce Satay Gai (푁) (퐷) Charcoal grilled chicken satay served 60/110 with homemade peanut sauce and Ajad dressing Po Pia Phak (퐻)(퐺) (푁) (푌) Fresh vegetable spring rolls and Thai lime 40 dressing “Tom” Happy Soup Tom Yum Kung (퐷) (퐹) (푁) (푆퐻) Thai spicy & sour soup with tiger prawns, 60 Thai herbs, mushrooms and evaporated milk Tom Kha Gai (퐹) Thai coconut soup with chicken breast 50 and mushrooms All prices are in UAE Dirhams (AED) and are inclusive of 7 % municipality fees, 10% service charge and 5% VAT.