Authentic and Creative Asian Inspirations

TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi

Chuka Wakame “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, , sesame dressing Sliced wagyu striploin, Krystal caviar, fresh ,

Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, sauce Avocado, red cabbage, mango

Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, pickles Gado Gado “V” “N” “GF” 20 Boiled mixed vegetables, white cabbage, long 6 pcs. Crazy Californian Rolls “SF” 38 beans, shimeji mushroom, carrot, potato, King crab meat, avocado, crumble fried , and cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream , avocado, mango, Asparagus, , mushroom, lotus root, spicy mayo, sauce pumpkin, , , tempura sauce 12 Slices Sashimi of the Day “GF” 42 Ebi Katsu “SF” 25 Fresh salmon, tuna belly ottoro, yellow tail, Breaded prawn, fruit, katsu sauce local white fish, Hamachi

Tofu & Mushroom Spring Roll “VG” 26 6 pcs. Salmon Truffle Rolls “SF” 45 Oyster, eringi, porcini, shitake, shimeji, chili Kabayaki sauce, avocado, Philadelphia cheese, peanut sauce sliced black truffle

Raw Salmon Salad 28 1 pc Lobster Sashimi on Ice “GF” “SF” 85 Lemongrass, , , spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, , salmon roe fresh wasabi, pickled ginger

Soft Shell Crab “N” “SF” 31 Tempura , nam jim dip OF ASIA King Crab Gyoza “N” “SF” 32

Coriander, chestnut, , , Clear Mushroom “GF” 18 roasted Shimeji, enoki, shitake, , seaweed

Sashimi Salad “SF” 32 Miso Udon 18 Green salad, chuka wakame, sliced fresh raw fish: salmon, Japanese thick rice noodles in miso paste, tuna and white fish, fresh wasabi dressing baby vegetables, seaweed

Lobster Spring Roll “SF” 34 Suimono “GF” 22 Black fungus mushroom, glass noodle, , Braised seabass, smoky bonito soup, mango lemongrass sauce

Tom Yam Goong or Tom Kha Gai “SF” 24 Wagyu Beef Gyoza “N” 38 Spicy Sour Prawn Soup or Aroma Coconut Truffle, black , , spring onion, , , straw mushrooms pickled cabbage and coriander

Som Tam Poo Nim “N” “SF” 38 Soup “GF” 24 , carrot pearls, chili, dried Indonesian style beef , baby potato, shrimp, roasted peanut, tamarind sauce, carrot, garlic chips, spring onion, celery, soft shell crab tempura green , Emping crackers

Oyster 6 Ways “SF” 38 Spicy sour & coriander, pomelo &chili paste, chuka wakame &yuzu pearls, cucumber salad, soy nori & ikura, pickled ginger 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

“GF” – Gluten Free, “N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian. “VG” - Vegan All prices are in US Dollars and subject to 10% service charge and 12% GST Authentic and Creative Asian Inspirations

CURRY NEST SPECIALTY

Red Gai or Goong “SF” 38 Kha Nom Jeen “V” “VG” 32 Choice of Chicken or Prawn Thai vegetarian salty soy bean, sticky rice noodles, Thai , , kaffir lime leaf, sweet cabbage, beansprout, pickled radish, long beans

Green Curry Gai or Goong “SF” 38 Sayur Gori “VG” 32 Choice of Chicken or Prawn stew, Authentic Thai , eggplant, kaffir lime leaf, sweet basil, chili, Hong Kong Style Steamed Red Grouper Whole Fish “SF” 38 Ginger, leek, sesame soya, garlic chips, scallion, coriander Lamb 40 Indonesian traditional lamb stew, baby potato, chili, Black Truffle “GF” 62 dried , tropical herb, Wagyu beef, black truffle sauce, coriander

Beef Cheek Massaman “N” 55 Seafood Sambal Kemangi “SF” “GF” 65 Southern of Thai , Lobster, scallop, jumbo prawn, squid, white fish, potato, shallot, roasted yellow paste, chili, basil

Lobster Curry “N” “SF” 72 Beef Lok Lak “SF” 68 Smoky southern Thai homemade curry, betal Sous vide Cambodian marinated wagyu beef and kaffir lime leaves short rib, asparagus, kampot pepper sauce

Steamed Turbot Fish “SF” 75 MODERN WOK Lemongrass, , kaffir lime, ginger,

coriander, spicy and sour lime sauce Sweet & Sour “VG” 32

Fermented whole soya beans, green & red chili, Grilled Coral Lobster “SF” “GF” 95 sweet & sour sauce sauce, , namjim

sauce, herb salad Oxtail “GF” 38

Beef oxtail, tomato sambal, leeks, fried onion rings BBQ Seafood “SF” “GF” for 2 people 270

Coral lobster, reef fish, tuna loin, tiger prawn, Sichuan Chicken “SF” “N” 38 scallop, squid, Asian , fried rice, Wok-fried corn fed chicken breast, Sichuan Niyama herb salad, ginger dressing chili paste

Penang Seafood KWAY TEOW “SF” 45 Prawn, squid, scallop, egg, bean sprout, RICE MASTER sweet soy  | Coconut Rice “GF” 7 Phad Thai Goong “N” “SF” 55  “GF” 7 Prawn wok fried rice noodles, ,  Organic Brown Rice “GF” 7 bean sprout, sweet radish, tofu,  Fried Brown Rice “N” “GF” 7

Sautéed Wagyu Beef “SF” 68 Asparagus, onion, bell pepper, soy, SIDES Each 12 Singapore Chili Crab “SF” 78  Broccolini & Black Bean Sauce “V” Mud crab, sweet and spicy sauce, ginger, garlic,  Fried Rice onion, egg white, black pepper sauce  Baby Bok Choy with garlic sauce “V”  Beansprout Wok Fry Style in soya sauce “V”  Mix Mushroom, shitake, shimeji, erinngi, ear mushroom “V” “GF”  Kang Kong Terasi, sautéed morning glory with shrimps paste sambal “GF” SF”  Fried Yellow Noodles

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

“GF” – Gluten Free, “N” – Contains Nuts, “A” – Contains Alcohol, “P” – Pork, “V” – Vegetarian. “VG” - Vegan All prices are in US Dollars and subject to 10% service charge and 12% GST Authentic and Creative Asian Inspirations

GLOSSARY

Chuka Wakame (Japanese Seaweed Salad) - Popular Sambal Matah: This spicy lemongrass and shallot is option for side dishes , bento, salad, sushi and onigiri. - a popular Balinese , typically served alongside Can be served cold. - Easy and Convenient to use: just almost every dish on this tropical island. The hint of citrus need to defrost and put it into your salad or your food. and nuttiness combined with the saltiness of and the heat of the chilli makes that incredible layering of Ebi (shrimp) is one of the most common ingredients flavors that Southeast Asia is famous for. in Japanese cuisine. Whether you've enjoyed it fried as tempura, boiled and served as a piece of nigiri or cut up is a from the Sichuan cuisine of into small pieces and stuffed into a maki roll. China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot like chili peppers nor Gado-gado is an Indonesian salad of slightly boiled, pungent like black pepper. Instead, it has slight lemony blanched or steamed vegetables and hard-boiled eggs, overtones and creates a tingly numbness in the mouth due boiled potato, fried tofu and tempeh, and , served to hydroxy-α-sanshool. It is commonly used in Sichuanese with a peanut sauce dressing. dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor Suimono (Clear Soup) (吸い物) Suimono is a kind of soup known in Mandarin as málà. of Japanese cuisine consisting of suiji (soup stock flavored Or Phad Thai is a stir-fried rice noodle dish with soy sauce and ), wandane (a main, solid commonly served as a street food and at most restaurants ingredient), tsuma (a lending a touch of color), in as part of the country's cuisine. It is typically suikuchi (a fragrant garnish) and so forth. It is served in a made with rice noodles, prawn, chicken or beef with tofu, lacquer bowl. dry shrimp, peanuts, a scrambled egg, and bean sprouts

and chives. The ingredients are sautéed together in a wok, Emping are a type of Indonesian chips, a bite-size which creates even heat distribution. Once the dish is cracker, made of melinjo or belinjo (Gnetum completed it is tossed in pad thai sauce, which gives the gnemon) nuts (which are seeds). Emping crackers have a dish its signature tangy salty, sour flavor with a hint of slightly bitter taste. sweetness.

Bò lúc lắc/ Beef Lok Lak is a dish of French-inspired Vietnamese cuisine that consists of beef sauteed with cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. The beef is cut into small cubes the size of playing dice before being sauteed.

Udon (うどん) are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes.

Massaman: This Southern Thai dish, influenced by Muslim culture is mainly made from beef. The meaning is ‘Sour’ The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai like , , , star and cumin.

Balado is a type of hot and spicy found in Minang cuisine of , . Balado sauce is made by stir ground red hot with other spices including garlic, shallot, tomato and key lime juice in coconut or . The ingredients are quite similar to sambal hot chili paste.

Kangkung belacan or cah kangkung terasi is an Indonesian stir-fried water spinach seasoned with shrimp paste. It is a popular vegetable dish in Maritime Southeast Asia.

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

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