Penang Malaysian Thai - Full Menu

Cantonese-style flat noodles with choysum in light egg gravy.

Choice of vegetables lightly sauteed in garlic sauce.

Bell peppers, onion, scallion in bold and flavorful black bean sauce.

Bell peppers, onions, pineapple chunks, cucumber and tomato cubes in sweet and tangy sauce.

Spiced Thai style fish cake served with sweet chili sauce.

All-time favorite crispy Indian-style pancake, served with curry potato chicken dipping sauce.

Crispy 5 spice squid rings, tossed with fresh onion, bell pepper and mild chili paste.

Crispy halved tofu stuffed with cucumbers and bean sprouts in hoisin-peanut sauce.

Traditional indian-style pancake stuffed with egg, onion and green chilies served with curry potato chicken dipping sauce.

Shrimp wonton with mayo-chili dipping sauce.

Lemongrass marinated charcoal grilled skewers, served with peanut sauce.

Pandan marinated chicken wings with sweet chili dipping sauce.

Homemade "Big" steamed bun with special pork, char siew, boiled egg, mushroom, Chinese sausage, jicama.

Pastry puff stuffed with mild curry potato.

Crispy veggie spring roll with plum sauce.

Sauteed tender beef slices with onion, scallion and bell peppers in bold flavorful black bean sauce.

Sauteed tender beef slices in brown sauce.

The flaky, pinkish flesh of the whole flounder has a lean and delicate sweet flavor. It is best served fried and crispy.

Wok-fired sauteed lemongrass, minced chicken or tofu, served with peanut sauce.

Sauteed chicken breast with ginger and scallions in brown sauce.

Lightly fried pork chops in authentic Malaysian BBQ sauce.

Fried rice with egg, onion, peas, carrots, snow peas and scallion.

Special fried rice with shrimp, pineapple chunks, peas, carrots and eggs, topped with toasted cashews.

Green papaya salad topped with peanuts in lime vinaigrette.

Sauteed white meat chicken in chef's brown sauce.

Chicken and potato seasoned and cooked in coconut red curry sauce. Spicy.

Special egg noodles served in delicate chicken broth.

Delicate ginger chicken stock with mix vegetables.

Penangs famous noodle soup served in chef's special spicy shrimp broth with shrimp, pork and bean sprouts.

Crispy egg noodles with mix veggies in egg gravy sauce.

Thin rice noodles in ginger fish broth with fish head and salted cabbage.

Special wheat angel hair noodles with duck rump steak in traditional Chinese herbal broth.

Home-style crispy egg noodles, pork, shrimp and squid served in egg gravy.

Thin flat rice noodles served in delicate chicken broth with shredded chicken and shrimp.

Pearl rice noodles and minced shrimp, pork, bean sprouts and egg in delicate broth.

Stir fried rice vermicelli with tofu, shrimp, beans sprout in spicy Thai chili sauce with hard boiled egg and peanut on top.

Sauteed tender beef slices with ginger and scallions in brown sauce.

Minced pork and shrimp wonton with choysum in fine stock.

Indian-style yellow noodles in authentic squid sauce with shrimp, tofu, potato, egg and bean sprouts.

Singapore-style stir-fry rice noodles in chef's sauce with shrimp, bell peppers, onion, egg and bean sprouts.

White meat chicken cubes and onions cooked with traditional Indian spices.

Penangs famous thin flat rice noodles, shrimp, squid and bean sprouts in chef's special soy sauce.

Pearl rice noodles with chicken, shrimp, pork, egg, scallion and bean sprouts.

Lightly fried in homemade coconut batter. Served with head and tail on.

Jumbo shrimp cooked with authentic coconut curry. Served with head and tail on.

5 spice salt and pepper, tossed with onion, bell peppers and scallion.

Lightly fried shrimp, scallop and squid with bell pepper in mild black pepper sauce.

Slow cooked fragrant lemongrass curry paste with light coconut milk. Spicy.

Lightly fried pork chop with light chili paste, onion and bell peppers.

White meat chicken stir fry with chef's bold and fragrant turmeric lemongrass sauce.

Slow cooked beef stew in mild red curry with light coconut milk. Spicy.

Chicken and shrimp wonton with chef's special ginger soy vinaigrette.

Lightly sauteed in fragrant curry paste with light coconut milk.

Extra crunchy baby squid with tentacles in mild soy-honey sauce.

Lightly battered white meat chicken cubes in chef's sweet and tangy sauce.

Fried coconut flavored rice with shrimp, carrots, cabbage and string beans, topped with cucumbers and boiled egg.

Fried rice with salted fish bits, chicken, egg, onion, peas, carrots, snow peas and scallion.

With ginger-soy sauce, topped with fresh ginger and scallion.

Lightly fried, tossed with fresh onion, bell pepper and mild chili paste. Served with head and tail on.

Golden mango, onion, bell pepper in sweet and mild mango dressing.

Salted cabbage and fish head in ginger fish broth.

Spicy and sour lemongrass broth with mixed vegetables.

Thin flat noodles, tofu, chives, bean sprouts and crushed peanuts.

Lightly fried white meat chicken cubes with chili paste and fresh onions.

Fried rice with onion, peas, carrots, snow peas, scallion, pork, chicken and shrimp.

Home-made Malaysian-style sticky rice dumpling w. salted pork, chestnut, dried shrimp, blackeyed peas, mung beans, mushroom. Great with hot sauce.

Rice noodles in spicy and sour lemongrass broth.

Yellow noodles and bean sprouts served in fragrant coconut curry broth.

Half crispy roasted duck with hoisin plum sauce.

Steamed free range chicken (served room temperature) with chef's fragrant soy sauce.

Jumbo shrimp sauteed with tiny dried shrimp, lemongrass, onion and chili.

The white flesh of the Chilean sea bass filet has a tender, rich, silky and delicate flavor. It is best served steamed or lightly fried. Served with center bone.

Stir-fry with string beans in bold belacan shrimp paste sauce.

Lightly sauteed with tiny dried shrimp, lemongrass, onion and mild chili.

A traditional mild and flavorful shrimp paste sauce.

Shrimp, scallop, squid and soft tofu in garlic wine sauce.

Slow cooked in a blend of fresh herbs, onion, green pepper with light coconut butter. Served with head and tail on.

Okra and tomatoes in fragrant curry sauce.

Broad rice noodles with chicken, shrimp, egg, onion, broccoli, peppers and basil.

Stir-fry flat broad rice noodles in special soy sauce with bean sprouts and scallion.

Yellow noodles cooked in heavy soy sauce with pork, shrimp, squid and choysum.

Thin rice noodles with salted fish, chicken, vegetables and bean sprouts.

Broad and thin rice noodles, shrimp, chicken and pork in bold Malaysian soy sauce.

Vegetarian's favorite mild curry pot with mixed seasonal vegetables. Spicy.

A traditional mild flavorful Malaysian shrimp paste sauce.

Steamed free range chicken (served room temperature) with chef's fragrant soy sauce.

Coconut flavored rice platter with chili anchovy, curry chicken, hard boiled eggs and fresh cucumbers.

Sauteed white meat chicken and string beans in light garlic sauce.

Homemade soft silky tofu with Chinese mushroom, carrots, snow peas and scallops in lobster sauce.

Formed fried taro filled with shrimp, chicken, baby com, snow peas and black mushroom and topped with cashew nuts.

Sauteed with onion and bell peppers in mild Malaysian shrimp paste. Spicy.

Sauteed chicken breast with onion, scallion and bell pepper in bold flavorful black bean sauce.

Sauteed with fresh mango in sweet and mild mango sauce.

The moist, meaty white flesh of red snapper has a delicate sweet flavor. It is best served fried and crispy.