Malai Kitchen

A tasting of the 4 most common “to-share” items, intended for 2 people. Includes: Vietnamese Meatballs, Imperial rolls, Chicken Satay.

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.

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.

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapeños, chopped thai basil, mint and cilantro. Comes with choice of mild, medium or spicy. Tap to modify.

3 crispy wonton shells stuffed with seared shrimp, topped with pickled bean sprouts with sriracha aioli, sliced jalapeños, chopped thai basil, mint and cilantro. Comes with choice of mild, medium or spicy. Tap to modify.

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

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.

4 “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.

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 jumbo whole wings, fried then wok seared in lemongrass-chili glaze glaze with Red Boat, rice vinegar, garlic, and sesame seeds. Comes with choice of mild, medium or spicy. Tap to modify.

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 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.

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro. Comes with choice of mild, medium or spicy. Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

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). Comes with choice of mild, medium or spicy. Tap to modify.

Simple green side-salad with cucumber ribbons and julienned ginger also has white pepper, shallots, cilantro, bell peppers, vinegar-lime dressing.

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.

Rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro. Comes with choice of mild, medium or spicy. Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

Savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisin, lime, jalapeños and a Chinese breadstick for dipping.

Savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisin, lime, jalapeños and a Chinese breadstick for dipping.

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, 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.

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.

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.

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. Can substitute shrimp, beef, or tofu. Tap to modify.

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. Tap to modify.

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 shrimp, beef, or tofu. Tap to modify.

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 shrimp, beef, or tofu. Tap to modify.

Choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables, and thai basil vegetables include bok choy, broccoli, carrots, onion, and bell peppers. Tap to modify.

Pan-roasted 7-oz filet with garlic-shallot rub, wok-seared vegetables and sweet soy glaze vegetables include broccoli, bok choy, carrots, bell peppers and onions and served with brown rice. Substitute simply fried rice (+$2.00). Tap to modify.

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) and choice of side (cucumber salad, wok seared vegetables, imperial rolls, simply fried rice, or seasoned shrimp chips). Add egg or pate for (+$2.00). Tap to modify.

Grilled half rack, with ginger soy glaze served over green curry rice noodles topped with green papaya slaw and toasted sesames.

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.

Slow braised in umami caramel-soy broth, served with a crispy potato straw, marinated shiitakes and a soft tempura egg served over rice vermicelli noodles, local tofu and scallions.

Stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice with tomatoes, Thai basil, and onions. Can substitute brown rice or fried rice (+$2.00). Comes with choice of mild, medium or spicy. Tap to modify.

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, or beef (+$3.00). Comes with choice of mild, medium or spicy. Tap to modify.

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, or beef (+$3.00). Comes with choice of mild, medium or spicy. Tap to modify.

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 (+$2.00). Tap to modify.

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 (+$2.00). Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

Wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts with carrots, green onions, and bean sprouts. Comes with choice of mild, medium or spicy. Tap to modify.

Wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts with carrots, green onions, and bean sprouts. Comes with choice of mild, medium or spicy. Tap to modify.

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. Tap to modify.

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. Comes with choice of mild, medium or spicy. Tap to modify.

Wok-seared fresh flat jasmine 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. Comes with choice of mild, medium or spicy. Tap to modify.

Wok-seared fresh flat jasmine 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.

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.

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

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

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

La Crème Tea.

La Crème Tea.

La Crème Tea.

La Crème Tea.

La Crème Tea.

White chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt.

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

Crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. served with hibiscus dipping sauce and house-made coconut gelato.

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.

Single scoop of our signature coconut gelato made with toasted coconut, coconut milk, condensed milk, cream, palm sugar, and egg.