Food

INTRODUCTIONS
sesame sour dough baguette | echire aoc butter, sea salt
cassava chips | star anise sea salt
duck sate | caramelized pear, walnuts, gingered tamarind dressing
balinese style fried meat balls | banana ketchup
ma la beef tar tare | pear, pine nuts, quail egg, bone marrow vin

RICE PAPER
imperial rolls | shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce
grilled pork spring roll “nem nuong” | red leaf lettuce, mint, carrot, cucumber, house sauce

VEGETABLE
myanmar okra curry | fried whole egg, tomato, tamarind, cilantro, six spice
x.o. pea tendrils | lime juice, almonds, dried scallop shards

SALAD
grilled prawns | green papaya, mango, cucumber, onion, cashews, lemongrass-cilantro dressing
confit duck tenderloin “goi vit” | red cabbage, sweet onion, carrots, rau ram, salted apricot vin

FISH AND SHELLFISH
charred sugar cane shrimp “chao tom” | green papaya, asian greens, house sauce
HK steamed sea bream | ginger, scallions, cilantro, fresno chilies, shitake, soy, hot peanut oil
quick fried scallops | malaysian yellow curry sauce, mango chutney
salt & pepper lobster | butter fried shallots, fried chilies and garlic
sweet clams | hot bean sauce, lap cheong, sugar snap peas
sa-po | mixed seafood hot pot, fried tofu, braised pork, baby bok choi, yunnan chili

MEAT AND POULTRY
pork spareribs | scallion, cilantro, taro, cubeb pepper
red-braised pork belly | crispy shitake, leek fondue
vietnamese coconut chicken curry | sweet potatoes, pineapple, kabocha squash
shaky shaky beef | sausalito watercress, baby tomatoes, burnt butter soy
vietnamese crepe | ‘banh xeo’ pork belly, prawns, bean sprout, herbs n’ greens, house dressing
beef randang “dry beef curry” | salted mustard greens, mekong flowering rice
kima platha | crispy flat bread filled with chili lamb, coconut curry lentil dipping sauce
caramelized pork shanks | crushed peanut, scallions, red vinegar glaze, persimmon

NOODLES AND RICE
thin egg noodles | garlic oil, sweet soy, crispy shallots, chili oil, crispy pork bits
saigon lemongrass beef | vermicelli noodle, herbs, cucumbers, chili-lime dressing
szechuan noodle | lamb, pea shoot tendrils, roasted peanuts, scallions
singapore curry noodles | prawns, char sui pork, bean sprouts
bhutanese red rice | dungeness crab, lamb bacon, fried egg

EASTSIDE 626 PROVISIONS
mekong flowering rice
master stock jasmine rice
fried okra | tomato, lime, mint, fenugreek
ma la pickles | szechuan peppercorns
green mango with tamarind | guava, chilies
sour serrano and garlic
papaya | green chilies, mustard oil
sesame mung beans
sambal | red and green