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SUNDAY | DIM SUM

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Sunday Bloody Sunday
Mama San presents 3 limited edition signature Bloody Mary Cocktails:

⇢ Thai Mary: Vodka, Tomato, Red Nahm Jim

⇢ Verde Mary: Vodka Citron, Capsicum, Green Tomato, Green Nahm Jim

⇢ Tokyo Mary: Vodka, Wasabi, Soya Sauce, Tomato

65K per cocktail

Dim Sum
Vegetables samosa 50
with potato, green pea, curry leaf served with green chutney & tamarind jam
Prawn siew mai 75
with Tobiko & chilli sauce
Pork & prawn spring rolls 75
with sweet chilli sauce
Crispy chicken dumpling 75
with carrot, coriander & chilli mayo
Steamed prawn “har gow” 75
with homemade chilli sauce
Crystal jade dumpling 75
steamed prawn and garlic in a green jade wrapper
Thai style curry puffs 75
with curry powder, sweet potato, pumpkin, coriander & sweet chilli sauce
“Hoi Cho” crab meat rolls dumpling 75
with chicken & prawn, salted plum sauce, smoke chilli & micro green
Peking duck & five spice hoisin steamed buns 80
with sriracha sauce
Steamed “Baozi” 85
Shanghai style pork and chive bread dumplings, pan seared, served with chilli oil, Korean chilli paste, sesame seed & shoyu
Popcorn shrimp 99
with togarashi & smoked chilli mayo
Salads
Tuna betel leaf 45/pc
with lemongrass, green tomato, sambal matah and bumbu pasih
“Larb moo” 90
spicy Chiang Mai larb salad of pork, shallot, Thai basil, mint, green shallot and roasted rice
Seared duck salad 90
with green mango, banana blossom, shallot, Thai basil and chilli jam dressing
Chicken and palm heart salad 90
with tomato cherry, green shallot, white onion, mint leaf, Asian celery, lemongrass and red nam jim
Prawn & pomelo salad 120
with lime leaf, white coral mushroom, sesame seed & pork floss
Grilled beef 140
with salad of shredded carrot, green mango, lemongrass, mint, Thai basil & sesame dressing
Signature crispy pork belly 145
with Szechuan chilli salt, tamarillo and tamarind sauce
Large Plates
Chinatown style salt & pepper squid 120
served with Vietnamese dipping sauce
Stir fried squid 140
with chilli jam, cashew nuts, long bean, baby corn & Thai basil
Malaysian style char kway teow of prawn 140
with bean sprout, chive & sambal belacan
“Halong bay” chilli salt soft shell crab 140
with cracked duck egg “nuoc cham“
Vietnamese “pho bo” 150
with twice cooked beef, rice noodles, Thai basil & Hanoi chilli sauce
Soft shell crab Pad Thai egg net 150
with rice noodle, peanuts, dried shrimp, pickled turnip, banana blossom & bean sprouts
Stir fried salted pork belly 150
with yellow bean, garlic, chilli & gailan
“Gaeng ped” red curry of duck 155
with longan, pea, eggplant and cherry tomato
Roasted Peking duck 160
with steamed choy sum red bean sauce & mandarin pancake
Crispy lemongrass chicken 160
with green mango papaya som tum & sweet chilli sauce
“Tongseng kambing”
slow braised lamb wrapped in cabbage with tomato, lime leaf and chilli, served with sambal pedas
Green curry of beef 180
with long bean, apple eggplant & Thai basil
Crispy gourami fish 180
with kaffir lime, ginger, holy basil, sweet chilli & tamarind sauce
Slow cooked beef cheek rendang 180
with Sumatran spices and coconut milk
Prawn & chicken kung pao 195
with dry red chilli, cashew nut & Szechuan pepper
“Dengdeng balado” 200
caramelized Wagyu beef chick with green mango salad, lemongrass, kaffir lime, chili & lemon basil
Crispy confit pork hock on the bone 360
with nam jim jaew & nam pla prik
Sides
Jasmine rice 20
Roti canai 30
Stir fried water spinach 35
with garlic
Stir fried Asian greens 50
Stir fried rice 50
with egg, green pea, sweet corn & green shallot
Desserts
Deep fried ice cream 60
with Nutella
Creme brulee 60
with espresso affogato
Pavlova crispy meringue 75
with mango mousse, passion fruit coulis, mixed berries & coconut ice cream
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