Sago Kitchen Menu

Ground pork, wild prawns, Wood Ear mushroom, glass noodles, and taro nuoc cham.

Chicken wings, caramel fish sauce, roasted garlic, and sweet chili sauce.

Marinated grilled quails with a top of butter and roasted garlic.

Chicken and veggies wrapped in a wheat flour wrapper served with soy sauce.

Vietnamese bamboo, real crab meat, egg drop.

Lotus roots, cucumber steamed prawns, fresh herbs, onion, daikon pickle, and peanut.

Served with cucumber, cilantro, jalapeno pickled daikon, carrots, and specialty sauces.

BBQ pork and Chinese sausage.

Served in a clay pot.

HaNoi style vermicelli noodle with grilled pork slices and pork patty. Vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs, spring onion, and bean sprouts with nuoc cham.

Batter of coconut milk, rice flour, and tapioca starch stuffed in shrimp, pork, bean sprout, and onion. Served with fresh green vegetables, mixed herb, and nuoc cham.

Topped with blended shrimp and onion.

Beef ribs marinated with lemongrass and garlic.

Baby clam, onion flake, peanut, and herbs served with a rice cracker.

Stewed catfish, onion in caramelized sauce.

Traditional Vietnamese soup with pineapple, tomato, bean sprouts, oak, Vietnamese mint catfish.

Shrimp, squid, mussel, cod fillet and oyster with a bed of greens.