Late Seating Menu
7:30 pm to 9 pm
$115

grilled spiny lobster, wing beans, black trumpet mushroom & sea buckthorn berries in green curry

sous vide and seared mcintosh farm goose breast in ‘gaeng som’ nage, antony’s organics and young papaya paysanne

kashmiri chili oil roasted bering sea sablefish, intense tomato, lemongrass and turmeric ‘shan state’ glaze, jasmine rice, saffron and organic potato croquette and caviar

passionfruit kalamansi sorbet

dark west sumatran grass fed beef short rib curry and medium rare striploin in classic ‘sate padang’ style with duck fat jerusalam artichoke, aromatic creamed greens, red cabbage ‘achar’ and black truffle shaving
* seared foie gras de canard, add $15

croquembouche
the classic french festival pile
* pandan * tamarind * chai * blueberry ginger * lime curd

cheese

chocolate

... bubbles at new year

Appetisers

Laarb Kwai

fresh ontario water buffalo laarb
traditional laotion tartare recipe and garnishes

Buntut

oxtail vol au vent
slow braised in red wine, ginger, lemongrass and oyster sauce in pastry, with papaya pickle and sambal tomat

Dom Ka Escoffier

lobster bisque
connaught hotel recipe and traditional thai finish

Hati Gamuk

terrine de foie gras de canard with heartnuts, buntut gelée, tourtière croûte and kumquat sambal

Nem Trio

singapore - seafood salpicon in rice paper with lemongrass sambal
hanoi - ca cuốn thịt, catfish and sausage fried roll with sour cherry nước
thailand - ginger cured arctic char, somtom roll with crab oil

Cumi-Cumi

octopus, grilled with balinese mebase broth and braised green papaya

Yam Ma Muang

green mango salad

Mains

Cha Ca Thang Long

boned whole rainbow trout, stuffed with herbs and baked, with bun noodle, lettuce wraps and dipping sauces

Hkah Ghin

found in the thick jungled lowlands of burma, the crested partridge is prized for its meaty deliciousness. brined in ginger and roasted whole with citrus and lemongrass, aromatic fenugreek and yogurt sauce, seasonal vegetables, shan chutney, belachaung

Bakar Sapi Bagus

p.e.i. grass fed tenderloin medallions, hens feet, oyster, red wine and green peppercorn glaze, taro gnocchi

Kwai Massaman

massaman curry bison short rib, pickled mustard green, chili jam, morning glory, mushroom salad, rice

Gaeng Dtaeng Pet

roasted muscovy duck, lychee curry, oyster omelette, smoky gapi rice, prik nam plaa

Moo Parlow

pork neck slowly braised in star anise caramel liquor, steamed fresh rice noodle, crackling, pickled duck egg, condiments

Asam Laksa

seafood terrine, pork meatballs, laksa noodle, smoky tamarind broth, condiments

Vegetarian

spinach, young jackfruit, bamboo and thai basil

folded in egg and wrapped in thin, crispy martabak pastry with green mango pickle and kecap manis

sayur lodeh

coconut, fresh turmeric, galangal, lemongrass broth with pressed tofu, wing beans, shimeji mushrooms and pineapple

fresh garden pea, organic fennel, leeks and coriander fritters

with sambal goreng petis and crispy glass noodle salad

gulai tempeh

henry's fresh organic tempeh fried with javanese vegetable gulai and served with a black eyed pea lime leaf salad

wok'd greens

with roasted squash, tempura asparagus, shaved french breakfast radish, toasted coconut, steamed jasmin rice, green curry

Tuk Tuk Teras

Our stylish outdoor patio.

Yam Ma Muang

hot-sour-salty green and apple salad

Singapore Soft Shell Chili Crab

and lontong rice roll

Mee Reebus

penang fried egg noodle, sweet potato gravy, crispy squid

Sate Kambing

young goat sate, traditional garnishes and peanut sauce

Yu Sang Nonya

malay itsumo sashimi tuna salad

Sai Kruk

northern thailand isaan sausages, sticky rice cake, som tom, jaew

Yam Nuea

brady's angus baseball steak, rare, thai style salad

Hang Moo Yang

pig tail, marinated, slow cooked over wood, served with nam prik khaa

Pok-Pok Frogs

andy ricker's famous chicken wings but done with frogs
with raw veg and pao

Map Room

Booking Information

Experience the luxurious, private atmosphere of the Map Room, located upstairs of the main dining area. This room is reserved only once per night; guests can arrive and leave at their leisure, and stay the entire night if they choose.

Our esteemed Chef will consult and speak with guests to create a menu tailored to individual tastes. Our world-class Sommelier then pairs each dish with the appropriate wines, spirits, beer or cider with guest’s preferences in mind. Menus are flexible and can be created in a number of courses, styles and flavours. We suggest 3-5-7 course menus.

Bookings must be made at least one week in advance for a maximum of eight people. The minimum fee is $1,200 + tax and gratuity, although we can work with higher budgets to upgrade the experience.

The final bill will be itemized so guests understand how we arrived at the amount. We do not invoice, the bill needs to be settled that evening. The gratuity amount will be at the guest’s discretion.