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Vietnamese Asian
156 Springvale Road, Nunawading, 3131
Delivery from 18:05
(越式青木瓜沙拉) Vietnamese fresh green papaya salad with Prawns, Chicken flavoured with light chilli and vinegar tangy dressing topped with (roasted crushed peanut.)
$21.80
(泰式烤鸡) Thai style BBQ chicken Maryland marinated with exotic herbs and spices, flamed grilled and glazed with honey to a golden-brown perfection.
$23.90
(黄姜咖喱鸡) A very mild curry full of character with pieces of tender chicken roasted potatoes, enhanced with spices such as Thai ginger, Lemongrass and Turmeric.
(越式酸子鸡扒) Chicken spare rib in light batter, deep-fried and wok tossed with our chef special tamarind sauce.
(马来椰丝咖喱牛肉) M’sian famous dry red curry with chunky cuts of beef topside simmered to perfection in Lemongrass, roasted desiccated coconut, chilli paste and curry powder.
$24.90
(泰式香脆鱿鱼) Chunky pieces of Calamari lightly battered deep fried and tossed in a wok with fresh chilli, spring onions in chilli shrimp paste.
$25.90
(香味酱爆花甲) Stir fried Moonshell clams with capsicum, garlic, basil and chilli.
(香叶红椒大虾) Juicy King Prawns in light batter, tossed in a wok with fresh curry leaves, Lemongrass, onions, capsicums in light curry powder.
$27.90
(湄江招牌香辣大虾) An orgasm for chilli lovers. King Prawns lightly battered and deep fried and wok tossed with celery, onions, capsicum in our chef special chilli paste. Not a signature dish for no reason.
Spicy
$29.90
(黑胡椒牛扒) Tender Eye fillet steak marinated with garlic, cracked pepper and flame grilled.
$30.90
(香辣姜汁白鲳鱼) A Vietnamese style of Whole Pomfret deep fried and served with julienne young ginger, vinegar, fish sauce and light chilli.
$33.90
(湄江牛尾煲) Slow cooked in low heat for hours. This stewed OX tail is enhanced with black pepper, carrots and bay leaves. Beats mum version anytime.
(粉丝大虾砂锅煲) 5 pcs Jumbo King Prawns lightly stewed in a hot pot with garlic, mild chilli, glass noodle enhanced in light black bean sauce.
$35.80
(红烧元蹄) Marinated Pork shank lightly deep fried to create a roast effect and to reduce the jelly part of the fat. Then stewed with mild chili black bean and dark soy to make this a love and hate affair.
$36.90
(马式亚参鱼煲) One of Malaysia most loved tamarind curry cooked with cutlets of whole Barramundi, tomato, diced pineapple, enhanced with ginger flower, curry leaves and fresh chilli.
$39.90
(青芒果盲曹) Fresh whole barramundi deep fried till crisp and topped with julienne young mango, carrots, red onions in chili bean paste, lemon juice and fish sauce.
(黑草羊煲) A hotpot mixed with gems of Goat meat, water chestnut, sugarcane, dates and bean curd pastry all within a broth of Fu Yi (fermented bean curd) with added side dish of Spinach, glass noddles and dipping sauce.
$45.80
(素菜咖喱角) Diced potatoes, carrot & mixed vegetables cooked in light curry powder and moulded puff pastry and deep fried. (Served with sweet chili sauce)
Vegetarian
$5.80
(素菜春卷) Julienne of mixed vegetable wrapped in spring roll pastry. (Served with sweet chili sauce)
$7.60
(鲜虾炸云吞) Prawns & chicken paste complimented with Black fungus mould in wanton pastry and deep-fried (Served with sweet chili sauce)
$9.40
(越式蟹肉春卷) Traditionally prepared with Crabmeat, chicken, glass noodle and Black fungus wrapped in spring roll pastry. (Served with Vietnamese fish sauce)
from $9.50
(越式鲜虾米纸卷) Rice paper rolled with your choice in Vermicelli, lettuce and mint leaf. (Served with Hoisin sauce, crushed nut and chillies)
$10.20
(泰式炸鱼饼) Lightly whipped Fish paste with Kaffir lime leaf, red chili pastes and deep-fried. (Served with sweet chili sauce)
$10.30
(沙嗲鸡串) Marinated chicken fillet with turmeric, lemongrass. Flame grilled and served with peanut sauce. (Separate sauce).
$11.80
(香叶鸡) Chunky chicken pieces marinated with red chili paste, Oyster sauce, sesame oil then wrapped in Pandanus leaf and deep-fried.
(蜜汁烧鹌鹑) Marinated Quail with garlic, lemongrass and flame grilled to perfection.
(泰式牛肉沙拉) Beef Topside lightly grilled served with onions, carrot, lemongrass and marinated with lemon juice, fish sauce and chilies.
$16.80
(泰式鲜虾鸡肉猪肉沙拉) Crunchy pork maws, cashews and chicken served with onion, carrot and lemongrass marinated with fish sauce, lemon juice and chili bean paste.
(椒盐软壳蟹 )Deep-fried softshell Crab in light batter, tossed in the wok with chopped onion, capsicum with chili salt & pepper.
Meat selection (肉类选择)
Seafood (海鲜), King Prawn (大虾), Scallop (带子),
Calamari (鲜鱿鱼), Fish Fillet (鱼柳), Beef (牛肉), Chicken (鸡肉)
(泰式绿咖喱) A unique and famous Thai curry, flavoured with ground green chillies and exotic spices such as Thai ginger, coriander roots, kaffir lime leaves, Bai Hor La Pa and Prig Kee Nu.
from $23.90
(泰式香甜红咖喱) A smooth Thai thick red, sweet curry commonly known as Muslim curry enhanced with cardamon and lime leaves that goes equally well with chicken or beef.
(泰式咖喱) A popular Thai thick red dry curry stir-fried and simmered in a wok with vegetable in red curry paste.
(香炒牛柳) A very famous Thai favourite stir-fry hot dish, highly recommended with beef stir-fried with long beans, hot chillies and basil leaves.
(泰式宫保) Stir-fried with mild chilli-shrimp paste, onions, cashew nuts and garnished with dried chillies.
(泰式香炒九层塔) Another well-known Thai Stir-fried dishes with capsicum, snow peas, garlic, chillies and basil leaves.
(椒盐) Deep-fried in light battered and tossed in the wok with garlic, spring onion, capsicum and salt & pepper.
(秘制山楂汁炒) Deep-fried in light batter, tossed in the wok with our innovative sweet and sour sauce made out of Haw fruit. No point wondering how it would taste like when you can experience it personally.
(清炒蚝油时蔬) Your choice of seafood or meat stir-fried in Oyster sauce and seasonal mixed vegetables.
(香炒红椒香茅) Stir-fried with garlic, lemongrass, capsicum, diced pineapple, onion and chilli.
(姜丝红椒云耳炒) A Thai version of the Chinese ginger & scallion, Stir-fried with julienne young ginger, capsicum, spring onion and Black fungus.
Choices of:
-Mixed Vegetable with Garlic & Chili (蒜蓉辣椒炒时菜)...
-Mixed Vegetable with Oyster (蚝油炒时菜)
-Mixed Vegetable w Young Ginger & Black Fungus (姜葱炒时菜)
$19.50
-Kai Lan with Garlic & Fresh Chili (蒜蓉辣椒炒芥兰)...
-Kai Lan with Oyster Sauce (蚝油炒芥兰)
-Kai Lan with Salted Fish (咸鱼炒芥兰)
-Kangkong with Belacan (马来虾酱炒通心菜)...
-Kangkong with Garlic & Chili (蒜蓉辣椒炒通心菜)
-Kangkong with Oyster (蚝油炒通心菜)
(泰式咖喱豆腐) Fresh Chinese white bean curd deep fried and simmered in a wok with vegetable in red curry paste.
$23.50
(椒盐豆腐) Deep-fried in light battered and tossed in the wok with garlic, spring onion, capsicum and salt & pepper.
(越南牛汤河粉) Traditional Vietnamese thin slice noodles served in beef broth.
$18.80
(顺化牛肉粉) The city of Hue style spicy Beef soup noodle served with sliced Beef, Pork and Boneless Pork knuckle.
(鲜虾云吞面) Egg noodle served with Prawn and Chicken wanton and Bok Choy with wanton noodle soup.
(咖喱叻沙) Credited by most critics as Laksa King of the east, our coconut-based curry soup with thick Egg noodle and thin Rice noodle served with seafood and fried Bean curd.
(烧猪肉 / 烧鸡肉 捞米粉) Grilled Chicken or Grilled Pork in Vermicelli served with cucumber, carrot, lettuce, mint in Vietnamese fish sauce.
(烧猪肉 / 烧鸡肉 碎米饭) Grilled Chicken or Grilled Pork in steamed rice served with fried egg, julienned vegetables and Vietnamese fish sauce.
(九层塔鸡肉炒饭) Thai style fried rice with chicken, basil leaves and chilli.
(菠萝炒饭) Pineapple fried rice with Prawns, Chicken, Green peas and diced Pineapple in mild curry powder.
(特别炒饭) Stir-fried special fried rice with Prawns, Chicken. green peas and onions.
(星洲炒米粉) Stir-fried rice vermicelli with shrimp, fishcake and Chicken, flavoured in mild curry powder.
(炒贵刁) Flat rice stick noodle stir-fried with Prawn, calamari and fish cake in dark soy sauce.
(鱼蛋汤河) Fish Ball and Fish cake with rice flat noodle served in soup of our chef’s special consommé.
(九层塔鲜虾蟹羔炒饭) Thai style fried rice with Prawns, basil leaves, Crab paste and chilli.
$19.80
(招牌湄江面) Dry Egg noodles glazed with our chef’s own seafood sauce served with Prawns and sliced Chicken breast.
(冬荫汤米粉) Rice vermicelli noodle served with selected seafood, tomato and Fresh mushroom in our Thai famous hot & sour soup.
$17.80
(咸菜鱼头汤米) Rice vermicelli noodle served with fish head in soup of pickle vegetable enhanced with evaporated milk.
(越南鸡河粉) Traditional Vietnamese thin slice noodles served in beef or chicken broth.
(鱼蛋汤) Fish ball and fish cake served with bok choy in soup from our chef’s special consommé.
$8.80
(云吞汤) Three pieces of our renown wanton served with bok choy in soup from our chef’s special consommé.
(叻沙汤) Credited by most critics as Laksa King of the east, our chef special coconut-based curry soup served with chicken breast.
(泰式酸辣大虾汤) Hot & sour soup served with whole King prawns, flavoured with lemongrass, kaffir lime leaves, lemon juice, tomato and fresh mushroom.
$10.50
$3.50
$4.20
$2.50
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