Malai Kitchen

Drunken Noodles (pad Kee Mow)

Wok-seared fresh flat jasmine rice noodles in spicy soy, with beef tenderloin and Thai basil, tossed with tomatoes, onion, bell peppers, Thai chilies. Served over chopped lettuce.

Shrimp Pad Thai

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.

Stir-fried Glass Noodles (pad Woo Sen)

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also have egg, carrots, green onions, cilantro, bell peppers, and red boat.

Chicken And Broccoli Noodles (pad See Ew)

Wok-seared fresh flat jasmine rice noodles in sweet soy, with chicken, farm-fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce.

Sweet And Sour Crispy Noodles (mee Krob)

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.

Spring Rolls Shrimp

Three 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.

Malai Favorites Sampler

A tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese meatballs, imperial rolls, chicken satay, ahi tuna spring roll

Beef Crispy Samosas

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.

Fried Imperial Rolls (cha Goi)

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.

Spring Rolls With Seared Tuna (gỏi Cuốn)

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.

Vietnamese Meatballs

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.

Thai Chicken Wings

4 jumbo whole wings, fried then wok-seared in our lemongrass-chili glaze has a red boat, rice vinegar, garlic, and sesame seeds.

Edamame

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

Shrimp Spring Rolls

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.

Spicy Crispy Vegetable Samosas

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.

Thai Tacos

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.

Vegetable Spicy Crispy Samosas

4 Indian pastries, filled with a spiced potato mixture, trapped in wonton paper and fried made with potatoes cooked with peas, carrots, and corn. Onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce.

Grilled Chicken Satay

3 marinated sliced chicken breast skewers, grilled over open flame marinated in a paste of garlic, coconut milk, turmeric, red boat, 5-spice, and soy. Served with peanut sauce and chili-shallot relish.

Curried Crab Dip

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.

Shishito Peppers

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.

Lemongrass Mussels

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, and Thai basil.

Bangkok Street Rice (pad Grapao)

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.

Spicy Basil Chicken

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

Lemongrass Chicken (ga Xao Sa)

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.

Pineapple Fried Rice

Seasoned fried rice with pineapple, peanuts, and cilantro cooked with farm-fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce.

Basil Vegetable Fried Rice

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.

Lemongrass Beef (bo Xao Sa)

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.

Vermicelli Salad With Lemongrass Chicken (bun Ga Nuong)

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts, and crispy imperial roll veggies including bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots drizzled with nuoc mam dressing.

Thai Coconut Soup

Rich coconut milk broth with chicken, shiitake mushrooms, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro.

Vietnamese Noodle Soup With Beef

A 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, jalapenos, and a Chinese breadstick for dipping.

Green Papaya Salad (goi Du Du)

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.

Vietnamese Noodle Soup With Chicken

A 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, jalapenos, and a Chinese breadstick for dipping.

Burmese Tea Leaf Salad (lahpet Thoke)

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.

Ahi Tuna Tartare (larb Tuna)

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

Thai Lemongrass Soup With Shrimp

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.

Cucumber Salad

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

Vermicelli Salad With Pork Meatballs

Chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and crispy imperial roll veggies including bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. Drizzled with nuoc mam dressing.

Sweet And Sour Vegetable Soup

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles also have beech mushrooms, tomato, pineapple, green onions, and soy.

Shrimp And Avocado Salad

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.

Vermicelli Salad With Tofu

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.

Panang Curry Bowl With Beef Tenderloin

Chopped beef tenderloin, lemongrass, kaffir lime leaves, and peanuts cooked in our scratch Panang curry, also has bell peppers, apple eggplant, onions, and potatoes.

Yellow Curry Bowl

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.

Chaing Mai Noodles With Shrimp (kao Soi)

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.

Iron Pot Green Curry Chicken

Scratch-made green curry stew with chicken, Thai eggplant, crispy carrots, also have bell peppers, carrots, onion, and Thai basil.

Jungle Curry Hot Pot With Shrimp

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

Crispy Roti

Flaky-buttery flatbread, great for dipping made with flour, coconut oil, and butter.

Simply Fried Rice

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

Side Of Rice

Wok Seared Vegetables

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

Seasoned Shrimp Chips

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

Banh Mi Vietnamese Sandwich

Vietnamese baguette, layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Massaman Braised Lamb Shank

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.

Chilean Sea Bass

7-ounce 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.

North Atlantic Arctic Char

Pan-roasted 7-ounce filet with garlic-shallot rub, sauteed snow peas ,served with brown rice.

Red Curry Icelandic Cod

Oven-roasted Icelandic cod, smothered in our scratch red curry sauce over wok-seared vegetables and seasoned jasmine rice vegetables including bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

Whole Branzino

Wok-fried with head and tail on, tamarind soy moon sauce, cucumber salad, and jasmine rice.

Vietnamese Barbeque Pork Ribs

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

Peanut Encrusted Ruby Trout

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

Seared Jumbo Georges Bank Sea Scallops

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.

Mango Sticky Rice Smash

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

Banana Pot De Creme

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

Coconut Cream Pie

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.

Vietnamese Iced Coffee

Peach Ginger Green Iced Tea

House Pressed Sugar Cane Juice With Ginger And Lime

Topo Chico Bottle (12 Oz)

12-ounce glass bottle.

China Black Iced Tea

Soda

Thai Iced Tea

Goslings Ginger Beer (12 Oz)

12 ounce can.

Ginger Ale (10 Oz)

10-ounce bottle.

Fresh Lemonade

Made fresh to order

Singapore Sling Fo Two

designed for sharing, this recipe originated at the Long Bar in Singapore's Raffles Hotel. Fords gin, cherry heering, Triplu,, Benedictine, Angostura, pineapple, lemon, lime

Mekong Mule

Nue vodka, ginger beer, cucumber, mint, lime, thai basil

Thai Shandy

Fords gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A

Hanoi Highball

Fords gin, mint, ginger, lime, Topo Chico, sea salt

Saigon Spritz

Titos vodka, Aperol, muddled orange, mint, lime, pineapple juice, soda

Bia Hoi - Abv 4.1%

crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. the name and style were inspired by a beer famously only available on the streets of Hanoi.

Peach Tea Wheat - Abv 5.5

pale belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger

Jungle Ipa - Abv 8.0%

hazy IPA brewed with pale malt, oats, and wheat, and generously dry hopped to create an aromatic, juicy, and tropical ale. the hop varieties may vary seasonally.

Thai Pa Abv 7.0%

our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander and five different american hops. use of fresh spices straight from our kitchen make it easy to pair!

Jalapeno Basil Margarita

jalapeno-infused Malai's Maestro Dobel tequila, lime, agave, tamarind, basil

3 C Porter - Abv 6.6%

american porter brewed with notes of cacao nibs, toasted coconut, and moderate thai chili spice.