Ala Carte Menu

Authentic and Creative Asian Inspirations TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi Chuka Wakame Salad “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, tomato, sesame dressing Sliced wagyu striploin, Krystal caviar, fresh wasabi, scallion Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, tamarind sauce Avocado, red cabbage, mango Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, peanut sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, ginger 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, tempura crumble fried tofu, peanut sauce and Emping cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream cheese, avocado, mango, Asparagus, taro, mushroom, lotus root, spicy mayo, teriyaki sauce pumpkin, sweet potato, onion, 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, shallot, coriander, spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, fish sauce, salmon roe fresh wasabi, pickled ginger Soft Shell Crab “N” “SF” 31 Tempura batter, nam jim dip SOUPS OF ASIA King Crab Gyoza “N” “SF” 32 Coriander, chestnut, soy sauce, vinegar, Clear Mushroom Soup “GF” 18 roasted chili oil Shimeji, enoki, shitake, leek, seaweed Sashimi Salad “SF” 32 Miso Udon Noodle Soup 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, celery, Braised seabass, smoky bonito soup, leeks 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 garlic, ponzu, spring onion, Chicken Soup, kaffir lime, straw mushrooms pickled cabbage and coriander Som Tam Poo Nim “N” “SF” 38 Oxtail Soup “GF” 24 Green papaya salad, carrot pearls, chili, dried Indonesian style beef oxtail soup, baby potato, shrimp, roasted peanut, tamarind sauce, carrot, garlic chips, spring onion, celery, soft shell crab tempura green sambal, 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 Curry Gai or Goong “SF” 38 Kha Nom Jeen “V” “VG” 32 Choice of Chicken or Prawn Thai vegetarian stew salty soy bean, sticky rice noodles, Thai red curry, eggplant, kaffir lime leaf, sweet basil cabbage, beansprout, pickled radish, long beans Green Curry Gai or Goong “SF” 38 Sayur Gori “VG” 32 Choice of Chicken or Prawn Jackfruit stew, coconut milk Authentic Thai green curry, 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 Rendang 40 Indonesian traditional lamb stew, baby potato, chili, Black Truffle Fried Rice “GF” 62 dried coconut oil, tropical herb, spices Wagyu beef, black truffle sauce, coriander Beef Cheek Massaman “N” 55 Seafood Sambal Kemangi “SF” “GF” 65 Southern of Thai massaman curry, Lobster, scallop, jumbo prawn, squid, white fish, potato, shallot, roasted peanuts 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, galangal, kaffir lime, ginger, coriander, spicy and sour lime sauce Sweet & Sour Tempeh “VG” 32 Fermented whole soya beans, green & red chili, Grilled Coral Lobster “SF” “GF” 95 sweet & sour sauce Black pepper sauce, sweet chili sauce, namjim sauce, herb salad Oxtail Balado “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 dipping sauce, 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 Nasi Uduk | Coconut Rice “GF” 7 Phad Thai Goong “N” “SF” 55 Jasmine Rice “GF” 7 Prawn wok fried rice noodles, dried shrimp, Organic Brown Rice “GF” 7 bean sprout, sweet radish, tofu, chives Fried Brown Rice “N” “GF” 7 Sautéed Wagyu Beef “SF” 68 Asparagus, onion, bell pepper, soy, SIDES oyster sauce 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 relish is option for side dishes , bento, salad, sushi and onigiri. - a popular Balinese condiment, 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 shrimp paste 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 Sichuan Pepper is a spice 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 lontong, 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 Pad Thai Or Phad Thai is a stir-fried rice noodle dish with soy sauce and salt), wandane (a main, solid commonly served as a street food and at most restaurants ingredient), tsuma (a garnish lending a touch of color), in Thailand 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 snack which creates even heat distribution. Once the dish is kripik 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 curries like cardamom, cinnamon, cloves, star anise and cumin.

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