TO START OR SHARE ASIAN SHARING STYLE

Vietnamese Rice Paper Rolls  Asian Sharing Prawns 52 Filled with rice noodles, , mint Prawn, rice paper rolls, pomelo sauce and your choices of: salad, chicken lilit  Fried and soya bean “V” 18  Fried fish 20  Asian Sharing Lobster 65  Poached prawn 24 Lobster spring roll, chicken satay lilit, yam talay seafood salad Vietnamese Mixed Spring Rolls 24  Deep fried & shrimp spring roll ”P”  Black Truffle 45  fresh spring rolls Wagyu beef, black truffle sauce,  Tra Que prawn charming coriander

Tempura Vegetables “V” 23 SOUPS OF ASIA Asparagus, mushroom, zucchini, eggplant, sweet potato, tempura sauce Crab Soup 25

Carrot, bok choy, spring , Prawn & Chicken Gyoza “N” 26 shiitake mushrooms Water chestnuts, spring onions, soy sauce, rice vinegar, roasted chili oil Tom Yam Goong or Gai 24

Prawns or chicken, kaffir lime, straw Soft Shell Crab 31 mushrooms and thai coriander Tempura battered, salt & pepper, nahm jim dip Tom Kha Gai or Goong 24

Prawns or chicken coconut soup, kaffir Lobster Spring Roll 34 lime, straw mushrooms, Thai coriander Lobster, shiitake, mushrooms, mango, lemongrass jam Wagyu Beef Soup 34

Vermicelli noodle, bean sprout, spring Poached Chicken“N” 19 , celery, Asian herb beef broth Yellow chicken breast, chili, sesame dressing, spring onion ORIENTAL GARDEN Balinese Satay Lilit “N” 18 Grilled marinated chicken, bali paste, candle nut, Som Tam Poo Nim “N” 25 lemongrass, peanut sauce, pickled vegetables. , carrot caviar, chili, Three (3) sticks per servings. peanut, dried shrimp, tamarind sauce, soft shell crab tempura

Steamed Tofu Salad “V” 16 Daily Ocean Harvest Sushi or Sashimi Green mango, palm heart, mint, coriander,

tomato chili sambal Sashimi (3 types) 36 Sushi selection (6 pieces) 38 Foie Gras Salad 30 Mixed sushi & sashimi plate 42 Seared foie gras, pomelo, finger lime, chili paste, roasted great coconut

mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know

Kindly notify one of our team members if you have any allergic intolerance

“N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST

CURRY NEST SPECIALTY

Khao Soi Moo 45 BBQ Seafood for 2 people 270 Northern Thai yellow , pork rib, crispy Coral lobster, reef fish, tuna loin, giant egg noodle, pickled , dried chili prawn, scallops, squid, Asian dipping sauces, , Niyama herb garden Massaman Gai “N” 36 salad, fermented ginger dressing Chicken leg, potato, , roasted peanuts, Southern Thai Massaman curry Nest Curry Tasting for 2 people 195 Yellow lobster curry, Yellow Seafood Curry 95 vegetable, Massaman chicken, Beef lok lak Lobster, fish, prawn, scallop, squid Tuna Sambal Matah 45 Geang Ki Lek Nua (Waygu Beef Curry) 60 Seared Maldivian tuna fillet, Asian Grilled wagyu beef, , vegetables, lemongrass, shallot salsa Thai local cassia leaf, ginger finger root Grilled Coral Lobster per piece 90 Smoky Lobster Curry 58 sauce, sweet chili sauce, Southern Thai homemade curry, betal, namjim, herb salad kaffir lime leaves Langoustine 65 Nham Banh Chok “V” 30 Chouko, ginger, leek, soy sauce, celery, Cambodian curry, rice sticky noodle, tofu, star anise long bean, basil, cabbage A Mok Grouper 30 Red or Green Thai Curry Steamed grouper, noni leaf, khmer paste, Pea eggplant, blue pumpkin, sweet basil, coconut cream  Chicken 38 Beef Lok Lak 40  Prawn 56 Roasted Cambodian marinated beef short  Vegetable “V” 28 rib, asparagus, kampot pepper sauce

Grilled Fish in Banana Leaf 38 Salmon trout, lemongrass, shallot, ginger leaf, MODERN WOK lemon basil, serve, chili tomato sambal

Sautéed Wagyu Beef 52 Brown sauce, asparagus Hor Mok Ma Prao On 38 (Steamed Chicken in Coconut) Phad Thai Goong or Gai “N” 55 Steamed chicken confed, Thai homemade Prawn or chicken wok-fried rice noodles, curry, finger ginger, hot basil, young coconut dried shrimp, peanuts, sweet radish

Hoi An Pork Belly Caramel in Clay Pot “P” “N” 42 RICE MASTER Sugar, stick, dark soya, Good for 1pax 2pax coconut water  Nasi Uduk | Coconut rice 7 12 Sichuan Chicken “N” 34  Fragrant 5 8 Wok-fried chicken thigh, Sichuan chili paste,  Thai Black Sticky Rice 7 12 spicy peanut  Organic Riceberry Rice 8 14  Organic Brown Rice 7 12 Penang Seafood KWAY TEOW 45 Prawn, squid, scallop, shiitake mushroom, egg, bean sprout, sweet soy SIDES Crispy Lamb Rib 42 Mottainai Lamb, , bell pepper, Togarashi, Each 9 Chinese homemade spice  Broccolini & black bean sauce “V”  Sautéed vegetables “V” Mapo Tofu “V” 29  Nasi goreng (Fried rice) Sautéed vegetables, firm tofu, chili,  Mie goreng (Fried yellow noodles) black bean sauce

mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know

Kindly notify one of our team members if you have any allergic intolerance

“N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST

GLOSSARY

Gyoza: Small round pastry dough with filling Sambal Matah: This spicy lemongrass and shallot relish is a popular Balinese condiment, typically served alongside almost every dish on this tropical Pandan: Also known as screw pine and widely used island. The hint of citrus and nuttiness combined in Asian cuisine. Pandan has a flavor similar to vanilla with the saltiness of and the heat of the (which is where it also gets its nickname as the vanilla chilli makes that incredible layering of flavors that of the East). Southeast Asia is famous for.

Satay Lilit: Balinese minced meat (usually fish or Sambal Uleq: Raw chili paste (bright red, thin and pork) with unique spices traditionally molded onto sharp tasting). Can be used as the base for making lemongrass. other sambals or as an ingredient for other cuisines. Cobek is Indonesian special stoneware derived from common village basalt stone kitchenware still Massaman Curry: This is a Southern Thai dish, ubiquitous in kitchens, particularly in Java. The influenced by Muslim culture is mainly made from cobek is a mortar shaped like a hybrid of a dinner beef. The meaning is ‘Sour’ The flavors of the and soup-plate with an old, cured bamboo root or massaman curry paste ( kaeng matsaman) stone pestle (ulek or ulekan). come from spices that are not frequently used in other Thai like , cinnamon, , star anise and cumin. Bai Kee Lek: same family with cassia leaf have a strong bitter taste and have to be boiled in hot water and drained several times before they're used to Broccolini: A green vegetable similar to broccoli but make Curry with beef. It is a most unique curry. with smaller florets and longer, thin stalks.

Kaffir Lime Leaf: is a key ingredient in Thai cooking Finger Ginger Root: is a kind of ginger. It has an as well as other Southeast-Asian cuisines. It is underground trunk, known as a rhizome. This probably one of the most aromatic of all herbs and a spreads into many bunches in the same way as wonderful addition to many Thai and Southeast- ginger, and turmeric. These structures Asian soups, curries, and stir-fries. The thick leaves accumulate nutrients and the middle part is more are dark green and shiny on one side, and pale swollen than the head and bottom part. The inner colored and porous on the other. part has a range of color and aromas depending on the variety of fingerroot. The above-ground part is composed of a leaf stalk that has a sheath covering Kampot Pepper: is organically grown and produced it. in Kampot province in Cambodian and sold in green, black, white and red varieties, all from the same plant. The climate of Kampot Province offers Nham Banh Chock: sometimes called num banh perfect conditions for growing pepper and the chok samlar Khmer, is the perfect dish to eat in warm quartz content of the soil in the foothills of the weather: rice noodles topped with a fish gravy and Elephant Mountains helps to give Kampot pepper its crisp raw vegetables including cucumbers, unique terroir. cabbage, and fresh herbs, such as basil and mint.

Lemon Basil: or Thai lemon basil, or Lao basil is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking such as salad, soup, curry, and steamed.

mild spicy very spicy As we try to keep all dishes authentic as possible, and purely a guide line on what is hot or not please follow symbol please if you wish less or more spicyness kindly let our team know

Kindly notify one of our team members if you have any allergic intolerance

“N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian All prices are in US Dollars and subject to 10% service charge and 12% GST