Malai Kitchen Menu

A tasting of the most common “to-share” items, intended for people Vietnamese meatballs, imperial rolls, chicken satay, ahi tuna spring roll

Three 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.

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.

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.

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.

jumbo whole wings, fried then wok-seared in our lemongrass-chili glaze has a red boat, rice vinegar, garlic, and sesame seeds.

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.

“bun cha style” pork patties, chargrilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam meatballs have minced pork, shallots, scallions, black pepper, curry powder, red boat, and honey.

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, and Thai basil.

marinated sliced chicken breast skewers, grilled over open flame marinated in a paste of garlic, coconut milk, turmeric, red boat, -spice, and soy. Served with peanut sauce and chili-shallot relish.

Indian pastries, filled with a spiced potato mixture, trapped in wonton paper and fried made with potatoes cooked with peas, carrots, and corn. Onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce.

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.

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.

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.

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

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.

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.

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also have egg, carrots, green onions, cilantro, bell peppers, and red boat.

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.

Wok-seared fresh flat jasmine rice noodles in spicy soy, with beef tenderloin and Thai basil, tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Wok-seared fresh flat jasmine rice noodles in sweet soy, with chicken, farm-fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

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

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.

Scratch-made green curry stew with chicken, Thai eggplant, crispy carrots, also have bell peppers, carrots, onion, and Thai basil.

Chopped beef tenderloin, lemongrass, kaffir lime leaves, and peanuts cooked in our scratch Panang curry, also has bell peppers, apple eggplant, onions, and potatoes.

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.

Vegetable medley lightly seared in garlic soy vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers.

Side portion of basic fried rice with egg, carrots, green onion, and light soy no modifications, please.

Flaky-buttery flatbread, great for dipping made with flour, coconut oil, and butter.

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

House-made sriracha with a blend of chili peppers, garlic, vinegar, and spices.

Choice of Jasmine Rice, Sticky Rice, Brown Rice, or Rice Noodles.

Spicy and tangy chili paste made with crushed red chilies, garlic, and vinegar.

Rich, creamy peanut sauce with a smooth texture and a hint of sweetness.

Freshly pressed sugar cane juice with ginger and lime, offering a naturally sweet and tangy flavor with a hint of spice.

Sweetened black tea with milk and crushed ice, offering a creamy and refreshing beverage.

Iced coffee with your choice of condensed milk or coconut milk.

ounce can.

-ounce bottle.

-ounce glass bottle.

Made fresh to order

A refreshing blend of green tea infused with peach and ginger flavors.

Refreshing carbonated beverage, perfect for quenching your thirst.

Rich, robust black tea served over ice, garnished with a fresh lemon wedge.