Cafe Artist Restaurant Menu

Cockles in coconut sauce.

Balut served with coriander.

Rib-eye over the sizzling plate, salad and fries.

Spicy crawfish fried rice.

Rice cake qatada.

Fragrant garlic-infused steamed rice, the perfect aromatic accompaniment.

Crawfish (frozen) cooked in house special garlic butter sauce.

Rare beef slices in spicy vinaigrette.

Crispy sweet rice with Chinese sausage.

Spicy crunchy gizzard.

Deep-fried pork trotter.

Green mango tossed with periwinkle.

Free-range chicken salad.

Sliced beef over ong choy.

Banana blossom chicken salad.

Green mango with sugar fish sauce.

Green mango tossed with dried pork.

Bitter melon over ice with pork jerky.

Papaya salad topped with beef and liver jerky.

Green mango tossed with dried shrimp.

Stir-fried beef over vermicelli noodle.

Combination noodle soup.

Beef ball noodle soup.

Stir-fried combination noodles.

Seafood noodle soup.

Chicken and fish noodle soup.

Shrimp, beef, egg rolls over vermicelli.

Egg noodle soup with beef meatballs.

Crunchy Fried egg noodle Seafood

Diced filet mignon over egg noodle.

Crunchy fried egg noodle Combination

Quail in salt and chili pepper.

Deep-fried quail with butter sauce.

Grilled quail in beancurd sauce.

12 Quail Balut Egg

Quail in tamarind sauce.

Grilled five-spice goat.

Spicy curry alligator.

Alligator stir-fried in lemon grass.

Fried frog legs in garlic butter.

Frog legs in tamarind sauce over mango.

Frog legs stir-fried in lemongrass.

Cockles in coconut sauce.

M clams in lemongrass, coriander.

Grilled blood clams.

Steamed periwinkle in kaffir lime.

Sauteed periwinkle in spicy garlic.

Fresh-grilled mussels.

Cajun or garlic butter sauce.

Manila clams sauteed in basil sauce.

Fried soft shell crab in garlic butter.

Venison curry with glass noodles.

Spicy crawfish fried rice.

Crispy sweet rice with Chinese sausage.

Combination shrimp fried rice.

Diced filet mignon with fried or rice.

Battered fries.

Porridge.

Six pieces, bay scallops oyster on half-shell.

Six pieces, kumamoto oyster on half-shell.

Tom Kho Trung Bac Thao, labeled as Tom Kha Soup, typically features a savory blend of shrimp and boiled eggs, infused with the aromatic essence of dill.

Garlic noodles with shrimp and sausage.

Grilled basa fish with rice noodles.

Crispy fried tofu.

Battered tarofries.

Vietnamese egg rolls stuffed with pork.

Steam chicken with broth rice.

Rice cake qatada.

Southern-fried catfish with fries.

Spicy seafood combination.

Fish head and taro.

Tamarind wings with mango salad.

Spicy crunchy gizzard.

Tamarind wings.

Steamed free-range chicken.

Vietnamese wings in fish sauce.

Green mango tossed with dried shrimp.

Rare veal slice in ground rice powder.

Beef meat ball soup.

Diced filet mignon over bed watercress.

Beef curry with glass noodles.

Fried intestine with pickled mustard greens.

De-bone ham hock.

Boiled Cajun sausage in garlic butter.

Deep-fried pork trotter.

Grilled white fish on a sizzling skillet.

Grilled dried squid.

Salt and pepper shrimp.

Tempura shrimp.

Fried smelt with roe, lettuce.

Vietnamese fried calamari.

Clams sautéed in a rich garlic butter sauce.

Frozen crawfish seasoned with a blend of Cajun spices and dry rub.

Corn cobs in garlic butter sauce. Six pieces.

Crawfish (frozen) cooked in house special garlic butter sauce.

Prawns sautéed in garlic butter sauce.

Two servings of corn, served as an additional component to enhance your meal.

Additional serving of Vietnamese sausage, typically made from pork and seasoned with garlic and spices.

Light and fluffy white rice.

Extra serving of assorted vegetables, typically includes broccoli, mushroom, yu choy, and baby corn.

Shredded pork, also known as 'trà bông,' is a finely pulled pork preparation, often used to enhance the flavor of various dishes.

A preserved egg that has undergone a unique curing process, transforming its flavor and texture.