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Your Favourite Southeast Asian Restaurant in the Heart of the City. In Welcome to Hwang – your favourite Southeast Asian restaurant in the heart of the city. In the casual yet refined setting of Hwang, you will enjoy a truly eclectic Asian experience, with cuisine from Thailand, Korea, Japan, China, Philippines, Singapore, Indonesia, and Malaysia. In ancient Chinese culture, Hwang means 'yellow' – the color of nourishment. It is said that yellow generates Yin and Yang, meaning that yellow is the center of everything, much in the same way that family is the center of society. In following that philosophy, our uniquely created Yum Cha Brunch and Shabu-Shabu blend fresh ingredients with a variety of Asian and Middle Eastern flavours, beautifully presented in the traditional Asian family-style - perfect for sharing. On behalf of the entire Hwang team, we look forward to serving you and providing you with a truly memorable dining experience. ASIAN SHABU-SHABU Shabu-Shabu was introduced in Japan in the 20th century with the opening of the VEGETABLES (100G) restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu). Shabu-Shabu CHINESE CABBAGE 30 is a Chinese-Japanese hotpot dish of thinly sliced meat and vegetables boiled in broth. BOKCHOY 30 SELECTION OF BROTH TOFU 30 CHICKEN BROTH 100 SOYBEAN 30 BEEF BROTH 100 SHIITAKE MUSHROOM 40 SEAFOOD BROTH 125 STRAW MUSHROOM 40 SELECTION OF DIPPING SAUCES (CHOICE OF 2) OYSTER MUSHROOM 40 JAPANESE MISO CREAM BROCCOLI 30 SINGAPOREAN PEANUT SESAME (N) GREEN ASPARAGUS 30 PHILIPPINES SWEET SOY RICE AND NOODLES (G) (100 G) KOREAN SWEET CHILLI PASTE UDON NOODLES 35 PONZU SAUCE WITH EGG YOLK SIGNATURE GLASS NOODLES 35 Select your choices and enhance your Shabu-Shabu experience. SLICED RICE CAKE 30 MEAT AND POULTRY (100G) JASMINE RICE 30 ANGUS BEEF 55 CHICKEN BREAST 40 SEAFOOD (100G) HAMMOUR 60 SQUID 50 MUSSELS 45 PRAWNS 50 FISH CAKE 45 BABY OCTOPUS 40 FISH BALLS 35 Alcohol (D) Dairy (E) Egg (G) Gluten (N) Nuts (S) Seafood (V) Vegetarian All prices are in Qatari Riyals ASIAN SHABU-SHABU Shabu-Shabu was introduced in Japan in the 20th century with the opening of the VEGETABLES (100G) restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu). Shabu-Shabu CHINESE CABBAGE 30 is a Chinese-Japanese hotpot dish of thinly sliced meat and vegetables boiled in broth. BOKCHOY 30 SELECTION OF BROTH TOFU 30 CHICKEN BROTH 100 SOYBEAN 30 BEEF BROTH 100 SHIITAKE MUSHROOM 40 SEAFOOD BROTH 125 STRAW MUSHROOM 40 SELECTION OF DIPPING SAUCES (CHOICE OF 2) OYSTER MUSHROOM 40 JAPANESE MISO CREAM BROCCOLI 30 SINGAPOREAN PEANUT SESAME (N) GREEN ASPARAGUS 30 PHILIPPINES SWEET SOY RICE AND NOODLES (G) (100 G) KOREAN SWEET CHILLI PASTE UDON NOODLES 35 PONZU SAUCE WITH EGG YOLK GLASS NOODLES 35 Select your choices and enhance your Shabu-Shabu experience. SLICED RICE CAKE 30 MEAT AND POULTRY (100G) JASMINE RICE 30 ANGUS BEEF 55 CHICKEN BREAST 40 SEAFOOD (100G) HAMMOUR 60 SQUID 50 MUSSELS 45 PRAWNS 50 FISH CAKE 45 BABY OCTOPUS 40 FISH BALLS 35 Alcohol (D) Dairy (E) Egg (G) Gluten (N) Nuts (S) Seafood (V) Vegetarian All prices are in Qatari Riyals À LA CARTE MENU STARTER MEAT AND SEAFOOD SIDE DISHES MALAYSIAN MIXED SATAY (G,N) SIGNATURE RENDANG MINANG (G) 70 NASI GORENG RICE (S,G) 32 Grilled marinated chicken and beef skewers with peanut dip Famous Indonesian coconut infused dry beef curry JASMINE RICE 20 Starter portion (6 skewers) 58 AYAM PERCIK (S) 86 Main Course portion (10 skewers) 92 Malay barbecued spicy chicken marinated in coconut and cucumber CANTONESE STYLE SEAFOOD FRIED RICE (S) 38 pineapple achar KERABU MANGA (N, S) 42 BROCCOLI 33 Shredded green mango salad with shallot and roasted peanuts, BEEF SISIG (D) 75 dried shrimp, and toasted coconut Wok fried with beef and egg, finished with mayo BABY BOKCHOY 28 LUMPIA MEDAN (G, S) 45 BAKED TERIYAKI SALMON ( , G, S) 88 ASPARAGUS 33 Crispy Indonesian style spring rolls, with vegetables, and minced chicken & shrimp Sautéed miso mushrooms STIR FRIED MIXED VEGETABLES 28 PRAWN TEMPURA (S,G) 63 NOODLES Crispy battered tempura prawns with dashi sauce VEGETARIAN EGG NOODLES (G) 25 SINGAPOREAN LAKSA LEMAK (S) 78 WASABI PRAWN (S) 68 Egg noodles in coconut milk with chicken, prawns, fishcakes, tofu, egg, TOFU (G) 36 Crispy prawns with wasabi mayo, dragon fruit, mango, and coriander bean sprouts, and sambal FAVOURITE COOKING STYLES SUSHI AND SASHIMI PAD THAI (G, N, S) 68 Thai-style stir fried rice noodles with tamarind juice, palm sugar, prawns, OYSTER SAUCE (G, S) ASSORTED MAKI (8 PIECES) (D, S) 78 chili flakes, peanuts, and lime Wok fried with garlic, corn starch, and oyster sauce California roll, dynamite roll, futumaki roll, unagi roll PHO BO (G) 74 GOLDEN GARLIC (V) SUSHI AND SASHIMI (14 PIECES) (D, S) 143 Vietnamese rice noodle soup with sliced beef, cilantro, lime, mint, Wok fried with golden garlic and sesame oil California roll, unagi roll, salmon nigiri, tuna nigiri, salmon sashimi, Thai basil, and coriander tuna sashimi, taco sashimi SAMBAL BELACAN (S, G) PANSIT GUISADO (G, S) 65 Wok fried with shrimp paste, chili, and onion SOUP Stir fried egg noodles with vegetables, chicken, and seafood CLASSIC GINGER (V) TOM YUM GOONG (S) 48 Wok fried or steamed Thai hot and sour shrimp soup with coriander, mushrooms, and cherry tomatoes CHICKEN WONTON SOUP (G) NEW 48 Chicken broth, chicken wonton, bokchoy TOM KHA GAI 48 Coconut and galangal soup with chicken, lemon grass, and cherry tomatoes Alcohol (D) Dairy (E) Egg (G) Gluten (N) Nuts (S) Seafood (V) Vegetarian All prices are in Qatari Riyals MEAT AND POULTRY (120G) FISH AND SEAFOOD (120G) CHICKEN 62 GROUPER FILLET 72 ANGUS TENDERLOIN 72 KINGFISH FILLET 68 LAMB CHOPS (3 PIECES) 92 RED SNAPPER 62 CHEF’S SUGGESTED COOKING STYLES JUMBO PRAWNS 95 KUNG PO (N, G) PRAWNS 72 Wok fried with chili and cashew nut SCALLOPS 90 BLACK PEPPER SAUCE Wok fried with vegetables and traditional black pepper sauce BABY SQUID 68 X.O. SAUCE (G, S) CHEF’S SUGGESTED COOKING STYLES Rich spicy seafood and fish sauce, wok fried with mixed capsicum YAM PLA DUK (S) THAI GREEN CURRY Pan fried with mango, cucumber, and Thai flavors Coconut cream flavoured with galangal, kaffir lime, coriander, and basil KAM HEONG (G, S) RED CURRY Sautéed with chili and black beans Coconut cream flavoured with galangal, kaffir lime, chili, and tomato SHANGHAI STYLE PAD GRAPOW (G) Crispy fried with sweet and sour sauce Wok fried with chili and Thai holy basil THAI CHILI STEAMED (S) Please ask our chef should you wish to come up with your own creation. With lime, garlic, and chili CHINESE SOYA (G, S) Steamed with soya, coriander, and hot sesame oil Please ask our chef should you wish to come up with your own creation. STARTER MEAT AND SEAFOOD SIDE DISHES MALAYSIAN MIXED SATAY (G,N) RENDANG MINANG (G) 70 NASI GORENG RICE (S,G) 32 Grilled marinated chicken and beef skewers with peanut dip Famous Indonesian coconut infused dry beef curry JASMINE RICE 20 Starter portion (6 skewers) 58 AYAM PERCIK (S) 86 Main Course portion (10 skewers) 92 Malay barbecued spicy chicken marinated in coconut and cucumber CANTONESE STYLE SEAFOOD FRIED RICE (S) 38 pineapple achar KERABU MANGA (N, S) 42 BROCCOLI 33 Shredded green mango salad with shallot and roasted peanuts, BEEF SISIG (D) 75 dried shrimp, and toasted coconut Wok fried with beef and egg, finished with mayo BABY BOKCHOY 28 LUMPIA MEDAN (G, S) 45 BAKED TERIYAKI SALMON ( , G, S) 88 ASPARAGUS 33 Crispy Indonesian style spring rolls, with vegetables, and minced chicken & shrimp Sautéed miso mushrooms STIR FRIED MIXED VEGETABLES 28 PRAWN TEMPURA (S,G) 63 NOODLES Crispy battered tempura prawns with dashi sauce VEGETARIAN EGG NOODLES (G) 25 SINGAPOREAN LAKSA LEMAK (S) 78 WASABI PRAWN (S) 68 Egg noodles in coconut milk with chicken, prawns, fishcakes, tofu, egg, TOFU (G) 36 Crispy prawns with wasabi mayo, dragon fruit, mango, and coriander bean sprouts, and sambal FAVOURITE COOKING STYLES SUSHI AND SASHIMI PAD THAI (G, N, S) 68 Thai-style stir fried rice noodles with tamarind juice, palm sugar, prawns, OYSTER SAUCE (G, S) ASSORTED MAKI (8 PIECES) (D, S) 78 chili flakes, peanuts, and lime Wok fried with garlic, corn starch, and oyster sauce California roll, dynamite roll, futumaki roll, unagi roll PHO BO (G) 74 GOLDEN GARLIC (V) SUSHI AND SASHIMI (14 PIECES) (D, S) 143 Vietnamese rice noodle soup with sliced beef, cilantro, lime, mint, Wok fried with golden garlic and sesame oil California roll, unagi roll, salmon nigiri, tuna nigiri, salmon sashimi, Thai basil, and coriander tuna sashimi, taco sashimi SAMBAL BELACAN (S, G) PANSIT GUISADO (G, S) 65 Wok fried with shrimp paste, chili, and onion SOUP Stir fried egg noodles with vegetables, chicken, and seafood CLASSIC GINGER (V) TOM YUM GOONG (S) 48 Wok fried or steamed Thai hot and sour shrimp soup with coriander, mushrooms, and cherry tomatoes CHICKEN WONTON SOUP (G) 48 Chicken broth, chicken wonton, bokchoy TOM KHA GAI 48 Coconut and galangal soup with chicken, lemon grass, and cherry tomatoes HWANG’S STREET FOOD IN THE CITY MEAT AND POULTRY (120G) FISH AND SEAFOOD (120G) CHICKEN 62 GROUPER FILLET 72 ANGUS TENDERLOIN 72 KINGFISH FILLET 68 LAMB CHOPS (3 PIECES) 92 RED SNAPPER 62 CHEF’S SUGGESTED COOKING STYLES JUMBO PRAWNS 95 KUNG PO (N, G) SIGNATURE PRAWNS 72 Wok fried with chili and cashew nut SCALLOPS 90 BLACK PEPPER SAUCE SIGNATURE Wok fried with vegetables and traditional black pepper sauce BABY SQUID 68 X.O.
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