Malai Kitchen Menu

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

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

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

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

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

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

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

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

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

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

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

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad

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 veg

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

3 hand-harvested day boat scallops served over our signature pad thai pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

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

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

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

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

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 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

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 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

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

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 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

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

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

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

Grilled pork & chicken skewer, imperial rolls, spring rolls & Vietnamese meatballs.

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

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

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

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

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

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 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

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

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

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

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

Chicken breast, galangal, shiitakes, scallions, tomatoes.

A savory soup featuring a 12-hour-simmered beef bone broth and fresh rice noodles, served with thinly shaved raw beef tenderloin on the side. Served with hydroponic bean sprouts and green onions, and accompanied by fresh herbs, hoisin, lime

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

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 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 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

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, thai basil

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

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

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

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

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

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 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

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

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

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 vin

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

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, a

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

Choose your favorite protein, rice, and side item:

with Chicken, carrots, and lemon

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

Rice noodles with carrots, peanuts, sweet & sour sauce

Carrots, Egg, and Tomatoes

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

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

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

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

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

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

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

scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

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 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

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 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 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

12 oz Can

Made fresh to order

With Ginger & Lime

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

Tin Cup, Ripe Mango, Lemon, Mint

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

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

Vodka, ginger beer, cucumber, mint, lime, thai basil

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

Tin Cup, Ripe Mango, Lemon, Mint

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

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

Vodka, ginger beer, cucumber, mint, lime, thai basil

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

3 hand-harvested day boat scallops served over our signature pad thai pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice

12-16oz whole fish with head & tail on, crispy fried and glazed with tamarind-soy moon sauce served with jasmine rice and cucumber salad

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad

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

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

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

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 veg

12 oz Can

Made fresh to order

With Ginger & 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

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

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

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

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

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

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 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 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 chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions.

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 vin

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

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

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, a

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

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

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

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

Choose your favorite protein, rice, and side item:

with Chicken, carrots, and lemon

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

Rice noodles with carrots, peanuts, sweet & sour sauce

Carrots, Egg, and Tomatoes

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

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 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 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

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, thai basil

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

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

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

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

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

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 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

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

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

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

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

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.

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 green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

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

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

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

savory soup with a light chicken broth, pulled chicken breast, house-made rice noodles, topped with bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

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

rich coconut milk broth with chicken, beech mushrooms, bell peppers, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

A savory soup featuring a 12-hour-simmered beef bone broth and fresh rice noodles, served with thinly shaved raw beef tenderloin on the side. Served with hydroponic bean sprouts and green onions, and accompanied by fresh herbs, hoisin, lime