Lunch. Fresh.
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V signifies dish can be made vegan/vegetarian upon request G signifies dish can be made gluten free upon request
Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!
To Share
Malai Favorites Sampler 16
a tasting of the 4 most common “to-share” items, intended for 2 people
Vietnamese Meatballs, Imperial Rolls, Chicken Satay, Ahi Tuna Spring Roll
Seared Ahi Tuna Spring Rolls 13 V G
3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro
wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
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Shrimp Spring Rolls 11 V G
3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint and cilantro
wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
Grilled Chicken Satay 8 G
3 marinated sliced chicken breast skewers, grilled over open flame
marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish
Thai Tacos with Pork 10
3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts
with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro (substitute shrimp +2)
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Edamame 7 V G
steamed and tossed in a spicy seasoning blend
served with blistered red jalapeno
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Ahi Tuna Tartare 16 G
freshly diced sushi grade ahi tuna served thai “laab style” with sliced avocado and wonton chips
tuna tossed with rice powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime
Crab Dip 15 G
jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips
dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder
Lemongrass Mussels 15 G
Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread
broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil
Vietnamese “Meatballs”(Xiu Mai) 10 G
4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam
meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey
Fried Imperial Rolls 8
4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs
mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce
Thai Chicken Wings 12
4 jumbo whole wings, fried then wok seared in our lemongrass-chili glaze
glaze has Red Boat, rice vinegar, garlic, and sesame seeds
Shishito Peppers 9 V G
japanese medium-spiced peppers that are lightly tempura battered and fried
sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce
Spicy Crispy Beef Samosas 12
4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried
beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce
Spicy Crispy Vegetable Samosas 12 V
4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried
potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce
Beverages
HOT
COLD
Peach Ginger Detox Green Iced Tea - 3.50
China Black Iced Tea - 3.50
Thai Iced Tea - 4.50
Topo Chico - 4
Iced Vietnamese Coffee - 5
Iced Coconut Vietnamese Coffee - 5
House Pressed Sugar Cane Juice with Ginger & Lime - 6
Malai Brewed Coffee - 4
Lemon Verbena Pu’erh, Malai Blend Hot Tea - 6
La Crème Hot Tea Selection - 6
earl grey, peach ginger detox green tea, jasmine green, chamomile herbal, peppermint herbal, Malai blend
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Cocktails
Malaysian Martini 14 G
Plantation rum, Goslings dark rum, Aperol, pineapple, passion fruit, lime, mint
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Mekong Mule 13 G
Hangar 1 vodka, ginger beer, cucumber, mint, lime, thai basil
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Lemongrass Fizz 13
Hangar 1 Buddha's Hand Citron vodka, St. Germaine, lemongrass syrup, sparkling wine
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Hanoi Highball 14
Fords gin, mint, ginger, lime,
Topo Chico, sea salt
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Bourbon Smash 14
Tin Cup, apricot liqueur, ripe mango, lemon, mint
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Saigon Spritz 13 G
Tito’s vodka, Aperol, muddled orange,
mint, lime, pineapple juice, soda
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Thai Shandy 13
Fords gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A
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Jalapeño Basil Margarita 14
jalapeño-infused Malai’s Maestro Dobel tequila, lime, agave, tamarind, basil,
hawaiian black lava salt rim
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Singapore Sling for Two - 26
designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel.
Fords gin, cherry heering, Triplum, Benedictine, Angostura, pineapple, lemon, lime
We have our own nano-brewery in Southlake led by our head brewer, Justin Meyers, that complements our cooking style and cuisine. We are constantly inspired by the ingredients used in the kitchen and often incorporate them into our craft brews. All beers we serve are brewed in house and are exclusive to Malai
House-Brewed Beer
Try a House Brew Flight - 9
three 5oz tasting pours of any of our beers on tap. this is a great way to try more of our uniquely delicious brews.
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Bia Hoi - abv 4% - 6
light and refreshing Vietnamese rice lager traditionally brewed at warmer temperatures to create an authentic and delicious beer. the name and style are inspired by a beer famously available on the streets of Hanoi.
pairs well with thai chicken wings or whole branzino
Samui Pils - abv 5% - 7
a classic clean and round pilsner style lager seasoned with Czech Saaz hops for a delicate earthy spice finish. Justin is a pilsner pro and may substitute light lager styles seasonally.
pairs well with Spicy Crispy Samosas and Stir-Fried Glass Noodles
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Peach Tea Wheat - abv 4.5% - 7
pale Belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger.
pairs well with Green Papaya Salad or Ruby Trout
Jungle IPA - abv 8.0% - 8
hazy New England style IPA brewed with pale malt, oats, and wheat. generously dry hopped with Galaxy, Mosaic, and Citra hops to create a juicy and tropical aroma. the hop varieties may vary seasonally.
pairs well with Shishito Peppers and Jumbo Scallops
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Thai PA - abv 7.0% - 8
our west coast style IPA is brewed with lemongrass, ginger, galangal, turmeric, kaffir lime, and coriander. Hopped with five different American varieties to compliment the citrus and spice of the Thai ingredients.
pairs well with Lemongrass Mussels or Green Curry
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Thai-1-On - 8
a rotating seasonal offering that changes often. this is where Justin’s artistic side shines. These beers will be experimental, utilizing a wide variety of ingredients and brewing techniques. Please see your server for more details.
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Canned By Hand in Small Batches
Dobblebock- abv 7.5% - 8
classic southern German strong bock beer. full bodied with an amber color and rich in bready caramel notes. clean finish with notes of stone fruit and fresh baked cookies.
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3C Porter - abv 8% - 8
classic English porter brewed with copious amounts of dark-roasted chocolate malt and finished with Thai chili peppers and roasted coconut. a truly sweet and savory experience.
pairs well with Thai Tacos or Massaman Lamb
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Take Home:
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Growler Bottle - 10
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32oz Growler Fill - 12
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64oz Growler Fill - 22
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16oz Can (availability varies) – 8
Wine
V = denotes wine available by the glass
WHITE
Champagne: Nicolas Feuillatte, Brut, FR - 67
V Brut: Aimery, Languedoc, FR - 12/46
Brut Rosé: Eugene Carrel, Savoy, FR - 50
V Vinho Verde: Aveleda, Portugal - 10/38
V Pinot Grigio: Terra Alpina, Dolomites, IT - 12/46
Pinot Grigio: Pighin, Collio, Italy - 53
Rosé: The Seeker, France - 12/46
Rosé: Domaine Bruno Clair, Marsannay, FR - 51
Rosé: Chateau Pradeaux, FR - 59
Grüner Veltliner: Laurenz, Austria - 43
White Blend: Domaine Guillaman, FR - 37
V Sauvignon Blanc: The Loop, NZ - 13/50
Sauvignon Blanc: Craggy Range, NZ - 56
Sauvignon Blanc: Sancerre, “Small Lot”, FR - 63
V Riesling Kabinett: Karl Joseph, Germany - 11/42
Gewürztraminer: Gundlach Bundschu, CA - 41
Gewürztraminer: Domaine Weinbach, FR - 65
Viognier: McPherson Cellars, Texas - 39
V Chardonnay: Comtesse Marion, FR - 13/50
V Chardonnay: The Critic, Napa Valley, CA - 15/58
Chardonnay: Cuvaison, Napa Valley - 67
Chardonnay: Bouchard Pere & Fils, FR - 92
Chardonnay: Trefethen, CA - 375ml - 44
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RED
V Pinot Noir: Sadler’s Well, Santa Barbara, CA - 15/58
Pinot Noir: Flowers, Sonoma Coast - 76
Pinot Noir: Cloudline, Willamette Valley, OR - 64
Pinot Noir: Brewer-Clifton, CA - 68
Pinot Noir: Louis Latour, Burgundy, FR - 107
V Tempranillo: Vina Eguia, Rioja, Spain - 11/42
Red Blend: Pasqua, Veneto, Italy - 54
Red Blend: Lavau, “Chateauneuf-du-Pape”, Rhône, FR - 91
Red Blend: Urgency, Lake County, CA - 49
Merlot Blend: Chateau Armens, Bordeaux - 89
Merlot: Duckhorn, Napa Valley, CA - 81
V Malbec: Finca El Origen, Argentina - 12/46
Malbec: Durigutti, Mendoza, Argentina - 66
V Syrah: Andrew Murray, Santa Ynez, CA - 12/46
Syrah: Halter Ranch, Paso Robles, CA - 68
Zinfandel: Ghost Block, Oakville, CA - 78
Red Blend: Gaja Promis, Tuscany, Italy - 83
V Cabernet: RouteStock, Napa Valley, CA - 16/63
Cabernet: Silver Oak, Alexander Valley, CA - 104
Cabernet: Faust, Napa Valley - 81
Cabernet: Gamble Family Vineyards, CA - 76
Cabernet: Honig, Napa Valley, CA - 375ml - 40
Sake: Junmai Daiginjo, Chobei 300ml - 34
Sake: Nigori Junmai, Joto 300ml - 29
Specialties
Banh Mi Vietnamese Sandwich 12 V
vietnamese baguette, layered with your choice of meat, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro
choice of protein: sliced chicken, pulled pork, sliced ham, seared shrimp, fried tofu, or grilled pork meatballs
choice of side: cucumber salad, wok seared vegetables, imperial rolls, simply fried rice, or seasoned shrimp chips
(add egg or pate +2)
Vietnamese Barbeque Pork Ribs 22
grilled half rack, with ginger soy glaze served over green curry rice noodles
topped with green papaya slaw and toasted sesames
Massaman Curry Lamb Shank 22
slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg
also has thai eggplant, potato, carrots, onion, ginger, and thai basil
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North Atlantic Arctic Char 24 G
pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze
served with brown rice
(can substitute simply fried rice +2)
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Peanut-Encrusted Ruby Trout 24 G
10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce
served with green curry rice and citrus street salad
Seared Jumbo Georges Bank Sea Scallops 26 G
3 hand-harvested day boat scallops served over our signature pad thai
pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce
Chilean Sea Bass 28 G
7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles
served with cherry tomatoes, minced herbs, and lime juice
Red Curry Icelandic Cod 23 G
oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice
vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil
Whole Fried Branzino 29
12-16oz whole fish with head & tail on, crispy fried and glazed with tamarind-soy moon sauce
served with jasmine rice and cucumber salad
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Today’s Seasonal Feature MKT
selection and preparation changes often. ask your server for details
Wok-Fired
Noodle Entrees
add shrimp, chicken, beef, or pulled pork to any entrée for $3 each
Shrimp Pad Thai 15 V G
a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts
also has carrots, green onions, and bean sprouts
Chicken Pad Thai 15 V G
a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts
also has carrots, green onions, and bean sprouts
Stir-fried Glass Noodles (Pad Woo Sen) 14 V G
cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce
also has egg, carrots, green onions, cilantro, bell peppers and Red Boat
(can substitute shrimp, chicken, or tofu N/C)
Sweet and Sour Crispy Noodles (Mee Krob) 16 G
wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu
tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce
Drunken Noodles (Pad Kee Mow) 16 V G
house-made wide rice noodles in a spicy soy, with beef tenderloin and thai basil
tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce
(can substitute shrimp, chicken, or tofu N/C)
Chicken and Broccoli Noodles (Pad See Ew) 16 V G
house-made wide rice noodles rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli
tossed with tomatoes, onion, garlic, and bean sprouts. served over chopped lettuce
Wok-Fired
Rice Entrees
add shrimp, chicken, beef, or pulled pork to any entree for $3 each
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Spicy Basil Chicken (Pad Horapha) 14 V G
stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice
comes with tomatoes, thai basil, and onions. can substitute brown rice or fried rice (+2)
Pineapple Fried Rice 13 V G
seasoned fried rice with pineapple, peanuts and cilantro
cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce (add chicken, shrimp, beef +3)
Basil Vegetable Fried Rice 13 V G
classic fried rice loaded with vegetables, thai basil and soy
cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms (add chicken, shrimp, beef +3)
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Lemongrass Chicken (Ga Xao Sa) 14 G
stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts
cooked with carrots, green onions, and cilantro (can substitute simply fried rice +2)
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Lemongrass Beef (Bo Xao Sa) 16 G
stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts
cooked with carrots, green onions, and cilantro (can substitute simply fried rice +2)
Bangkok Street Rice (Pad Grapao) 15 G
seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg
cooked with carrots, tomatoes, onion, cilantro and thai chilies
Curries
Jungle Curry Hot Pot with Shrimp 17 G
soup-like red curry made without coconut milk, served in an iron pot with shrimp,
rice noodles, and siamese watercress
made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers
Yellow Curry Bowl with Chicken
(Gang Garee) 16 V G
scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side
comes with bell peppers, carrots, onion, and thai basil
(can substitute shrimp, beef, or tofu N/C)
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Iron Pot Green Curry Chicken 16 V G
scratch made green curry stew with chicken, thai eggplant, crispy carrots, and choice of jasmine rice, brown rice, or rice noodles on side
also has bell peppers, carrots, onion, and thai basil
(can substitute shrimp, beef, or tofu N/C)
Panang Curry Bowl with Beef Tenderloin 18 V G
chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad
also has bell peppers, apple eggplant, onions, and potatoes
(can substitute chicken, shrimp, or tofu (n/c)
Chiang Mai Noodles with Shrimp (Kao Soi) 17
ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles
comes with bok choy, broccoli, green onion, cilantro and chili oil
(can substitute chicken, beef, or tofu N/C)
Vegetarian Curry Pot with Tofu 16 V G
local tofu cooked in your choice of 100% vegetarian red, green or yellow curry sauce, served with the same accompaniments as the non-vegetarian alternative listed above. choice of jasmine rice, brown rice, or rice noodles on the side
(Can substitute extra vegetables instead of tofu by request)
Lunch Specials
(available 11-3p)
Monday: Saigon Fried Chicken and Rice 12
crispy fried chicken Leg topped with nuoc mam and dried garlic. accompanied with citrus soy dip, cucumber salad and vietnamese dirty rice
Cucumber salad contains, tomato, carrot, and daikon with sesame-vinegarette dressing (add a fried egg +2)
Tuesday: Fried Rice Over Easy 12 V G
classic fried rice loaded with vegetables, chicken, and finished with an over-easy farm fresh egg
also has green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, shiitake mushrooms, and soy
Wednesday: Tiger Noodles 12
wok-seared vermicelli noodles with beef tenderloin in turmeric-ginger sauce
contains carrots, green onion, bean sprouts, thai chilies, Red Boat, and sesame oil
Thursday: Laksa Lemak 12
rich coconut prawn curry with egg noodles, shrimp, chicken and a boiled egg
contains peanuts, pineapple, cucumber, bean sprouts, scallions, and local tofu
Friday: Mekong Noodles 12 V G
wok-seared glass noodles with shrimp, broccoli, and egg
contains carrots, green onion, bean sprouts, thai chilies, Red Boat, and soy
Small Soups
Thai Coconut Soup 9 G
rich coconut milk broth with chicken, beech mushrooms, bell peppers, and cherry tomatoes
broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro
Thai Lemongrass Soup with Shrimp 9 G
hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms
also has bell pepper, green onions, and mint. served with jasmine rice
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Sweet and Sour Vegetable Soup 9 V
hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles
also has beech mushrooms, tomato, pineapple, green onions, and soy
Entree Soups
Thai Coconut Soup 14 G
rich coconut milk broth with chicken, beech mushrooms, bell peppers and cherry tomatoes
broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro
Thai Lemongrass Soup with Shrimp 14 G
hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms
also has bell pepper, green onions, and mint. served with jasmine rice
Sweet and Sour Vegetable Soup 14 V
hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles
also has beech mushrooms, tomato, pineapple, green onions, and soy
Vietnamese Noodle Soup with Beef sm 11 / lg 14 G
savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, house-made rice noodles, topped with bean sprouts and green onions
served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping
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Vietnamese Noodle Soup with Chicken sm 11 / lg 14 G
savory soup with a light chicken broth, pulled chicken breast, house-made rice noodles, topped with bean sprouts and green onions
served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping
Small Salads
Green Papaya Salad 12 V G
traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon
muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. add shrimp, chicken, beef, or pulled pork for $3 each
*cannot be made without dressing
Cucumber Salad 7 V G
simple green side-salad with cucumber ribbons and julienned ginger
also has white pepper, shallots, cilantro, bell peppers, vinegar-lime dressing
Burmese Green Tea Salad 10 V G
flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing
salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat. add shrimp, chicken, beef, or pulled pork for $3 each
Ahi Tuna Tartare 16 G
freshly diced sushi grade ahi tuna served thai “laab style” with sliced avocado and wonton chips
tuna tossed with rice powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime
Entree Salads
Shrimp and Avocado Salad 15 V G
green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing
has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper
Vermicelli Salad with Lemongrass Chicken 14 G
chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll
veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing
Vermicelli Salad with Pork Meatballs 14 G
chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and a crispy imperial roll
veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing
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Vermicelli Salad with Tofu 14 V G
chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu and crushed peanuts
veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing. can be made with a vegetarian dressing upon request.
Sides
Crispy Roti 4 V
flaky-buttery flat bread, great for dipping
made with flour, coconut oil, and butter
Seasoned Shrimp Chips 3
puffed chips made from ground
shrimp and tapioca flour
seasoned with chili, garlic, coriander, and salt
Wok Seared Vegetables 6 V G
vegetable medley lightly seared in garlic soy
vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers
Siamese Watercress 6 V G
sautéed with bean sprouts, garlic, and peanuts
seasoned with Red Boat
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Green Valley Tofu 2 V G
added to any entrée
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Sliced Avocado 2 V G
added to any entrée
Sauteed Snow Peas 6 V
tossed with carrots, bean sprouts, sweet
onion, lemongrass soy and sesame seeds
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Cucumber Salad 7 V G
green side-salad with cucumber ribbons, mixed greens, and ginger
tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime
Simply Fried Rice 5 V G
side portion of basic fried rice with egg, carrots, green onion and light soy
no modifications please
Fried Egg “Over Easy” 2 G
added to any entrée
Extra Side Of Rice 2 V G
extra side portion of jasmine rice,
brown rice, rice noodles, or sticky rice
(1 sticky rice is included with your meal)
Desserts
Coconut Cream Pie 9 G
scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango
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Banana Pot de Crème 8 G
white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt
Mango Sticky Rice Smash 9 G
diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan-infused coconut cream
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Peanut-Chili-Chocolate Roti 8
crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. served with hibiscus dipping sauce and house-made coconut gelato
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Coconut Gelato 7 G
our signature coconut gelato topped with coconut jellies, toasted coconut and mint.
gelato made with coconut milk, condensed milk, cream, palm sugar, and egg
Saturday & Sunday Brunch
Served 11-3 in addition to our regular lunch menu
Brunch
Banh Mi French Toast 15
light and airy french toast made with banh mi bread and topped with flambéed bananas and coconut syrup
served with breakfast potatoes and seasonal fruit
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Thai Eggs Benedict 17
scratch coconut biscuits piled high with shrimp, spinach, thai basil, poached eggs, and thai chili hollandaise
served with cheesy rice grits and seasonal fruit
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Thai Chicken and Waffle 16
crisp coconut-pandan waffle, stacked with lemongrass marinated and breaded chicken strips, tamarind caramel syrup and sliced red chili
chicken is glazed with condensed and coconut milk, served with fresh fruit (add a fried egg +2)
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Hoi an Hash 14
whipped egg, savory pork sausage, diced noodles served frittata-style with sour soy
also has green onions and a green papaya slaw, served on a bed of rice
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Fried Rice “Over Easy” 15 V G
classic fried rice loaded with vegetables and chicken, topped with an over-easy farm fresh egg
also has green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, shiitake mushrooms, and soy
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Congee with Chicken and Egg 14 G
the most common breakfast item in the world, this slow-cooked rice porridge is finished with pulled chicken, soft poached egg and sliced crispy bread
topped with slivered ginger, green onions, cilantro, and sesame oil
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Vietnamese Soup sm 11 / lg 14 G
a traditional Hanoi Style breakfast designed to cleanse and rejuvenate. this savory soup has a rich chicken or beef broth, house-made rice noodles, topped with bean sprouts and green onions
served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping
(add a soft poached egg for richness +2)
Ham and Egg Banh Mi 13
vietnamese baguette, layered with a farm fresh egg, sliced ham, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro
choice of side: cucumber
Juice 5
orange, pineapple,
grapefruit, or cranberry
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Vietnamese Iced Coffee 5
cold brewed, choice of coconut or condensed milk
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Thai Iced Tea 4.50
Spicy Bloody Mary 8
Nue vodka, tomato juice, tamarind, thai chili, kaffir lime, ginger, lemongrass
Mimosa 7
Galeron Brut & real oj
Mimosa Carafe 28
House Pressed Sugar Cane Juice with Ginger and Lime - 6
Happy Hour
3-6pm Monday-Friday & All Day Sunday (excluding holidays)
Signature Cocktails - $4 off
House Brewed Beer - $5
Wine - $8
white: Aveleda Vinho Verde, Portugal
red: Vina Eguia Tempranillo, Spain
Bites - $7 or any 2 for $12
Cucumber Salad
Grilled Satay
Fried Imperial Rolls
Spicy Edamame
Vietnamese Meatballs
V signifies dish can be made vegan/vegetarian upon request G signifies dish can be made gluten free upon request
Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!
Consuming raw or undercooked proteins may increase your risk of foodborne illness.
20% gratuity will be included for parties of 6 or more