Malai Kitchen Menu

Jumbo whole wings, Thai garlic glaze & toasted sesame seeds.

jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips\ndip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder

3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

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

4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam \nmeatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey

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

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

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

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

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

Pei mussels, lemongrass, sauvignon blanc-coconut broth & grilled banh mi bread.

Black tiger shrimp, enokii, mint, hot & sour broth.

Spiced chicken broth, white meat chicken, thin rice, bean sprouts, fresh herbs.

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

Hanoi style spiced broth, sliced tenderloin, thin rice noodles, fresh herbs.

green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

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. *cannot be made without dressing

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

chilled rice noodle salad loaded with veggies and topped with wok seared chicken,\ncrushed 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

freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

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

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

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

House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

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

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

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

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned\njasmine rice comes with tomatoes, thai basil, and onions.

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

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

ginger-coriander based light coconut curry sautéed with cshrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil

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

choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

Half rack, ginger soy glaze, green curry noodles, green papaya slaw.

Citrus street salad, cilantro jasmine rice, roasted tomato coconut sauce.

Hand harvested scallops, pad Thai noodles, local tofu, spicy tamarind sauce, crushed peanuts. \n\nSpicy.

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

Garlic lemongrass poached MSC certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth. \n\nSpicy.

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze

puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt

extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice

Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds

12 oz Bottle

12 oz Can

With Ginger & Lime

Made fresh to order

Vodka, ginger beer,\ncucumber, mint, lime, thai basil

jalapeño-infused tequila, lime, agave, tamarind,\nbasil, hawaiian black lava salt rim

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

Ford's Gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thaii-P-A

Our house pressed sugarcane juice with ginger and lime mixed with Plantation Rum

with Chicken, carrots, and lemon

Clear pho broth, chicken, rice, carrots, potatoes, broccoli

Choose your favorite protein, rice, and side item:

Rice noodles with carrots, peanuts, sweet\n& sour sauce

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

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

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

House-made coconut gelato & hibiscus dipping sauce.

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

4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam

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

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

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

A tasting of the 4 most common “to-share” items, intended for 2 people\nVietnamese Meatballs, Imperial Rolls, Chicken Satay, Ahi Tuna Spring Roll

3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

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

steamed and tossed in a spicy seasoning blend served with blistered red jalapeno

jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips\ndip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder

Jumbo whole wings, Thai chili garlic glaze, toasted sesame seeds.

freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

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

Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread \nbroth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

Chicken breast, galangal, shiitakes, scallions, tomatoes.

Spiced chicken broth, white meat chicken, thin rice noodles, bean sprouts, fresh herbs.

Hanoi-style spiced broth, sliced tenderloin, thin rice noodles, fresh herbs.

green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

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. *cannot be made without dressing

chilled rice noodle salad loaded with veggies and topped with wok seared chicken,\ncrushed 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

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

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

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

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

House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

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

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

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

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned\njasmine rice comes with tomatoes, thai basil, and onions.

Chicken breast, bell peppers, pineapple, potatoes, tomatoes, brown jasmine rice.

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

ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg\nnoodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil.

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

choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.

Half rack, ginger soy glaze, green curry noodles, green papaya slaw.

Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

Hand harvested scallops, pad Thai noodles, local tofu, spicy tamarind sauce, crushed peanuts. \n\nSpicy.

Wok-fried with head and tail on, tamarind-soy moon sauce, cucumber salad, jasmine rice.

Citrus street salad, cilantro jasmine rice, roasted tomato coconut sauce.

Garlic lemongrass poached MSC certified 7 oz. filet, baby bok choy, thin rice noodles, chili lime broth.

A basic side of fried rice with carrots, green onion and egg. No modification please.

Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds

12 oz Bottle

12 oz Can

With Ginger & Lime

Made fresh to order

Vodka, ginger beer,\ncucumber, mint, lime, thai basil

jalapeño-infused tequila, lime, agave, tamarind,\nbasil, hawaiian black lava salt rim

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

Ford's Gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thaii-P-A

Our house pressed sugarcane juice with ginger and lime mixed with Plantation Rum

with Chicken, carrots, and lemon

Clear pho broth, chicken, rice, carrots, potatoes, broccoli

Choose your favorite protein, rice, and side item:

Rice noodles with carrots, peanuts, sweet\n& sour sauce

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

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

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

House-made coconut gelato & hibiscus dipping sauce.