Banyan Tree Menu

Malaysian flying bread, crispy han - tossed Indian flat bread, served with a curry dipping sauce

Indian flat bread layered with egg and onion, served with a curry dipping sauce

Indian flat bread layered with a mixture of beef and onion, served with a curry dipping sauce

marinated beef barbequed on skewers, served with a peanut sauce

marinated chicken barbequed on skewers, served with a peanut sauce

crispy fried tofu stuffed with bean sprouts and cucumber, served with a peanut sauce

steamed spring roll stuffed with jicama and bean spouts, served with a spicy sweet hoisin sauce

marinated chicken wings wrapped in pandan leaves and lightly fried

assortment of crispy chicken rolls, fried tofu and shrimp pancakes, served with a plum - chili sauce

salad of blanched vegetables combined with fried shrimp cakes, tofu, and hard - boiled eggs, served with a spicy peanut sauce

tropical fruit and vegetable salad topped with a sweet peanut, chili and belacham shrimp paste dressing

scallops, shrimp and calamari in a clear soup with a slightly rart finish

nori seaweed, mushrooms, seafood and baby corn in a delicate egg drop broth

hot and sour soup with seafood and vegetables in a spicy lemongrass stack

live clams cooked in a traditional tom yam soup

the same great tom yam soup but strictly vegetarian

chicken - on - the bone simmered in a balanced mixture of Chinese medicinal herbs and vegetables

originally introduced by the Malaysia Chinese community, this dish is made by mashing and deep frying taro root into a nest shape and stuffing the center with shrimp, squid, scallops, vegetabless, an

a traditional favorite in every Malaysian home. Shrimp and shredded shallot and onions sauteed in spiced chili - shrimp sauce

shrimp and shredded mango cooked in a spicy - sweet and sour sauce

prawns cooked in a chili, garlic and tomato sauce, finished with an egg before serving

prawns cooked in coconut batter and fried gently - served with lettuce

Prawns cooked in a sweet and spicy cream sauce

with shell - prawns and shredded shallot and onions cooked in a hot and sour lemongrass sauce

prawns cooked in fresh chili paste and sweet soy sauce

Fish cooked in fresh chili paste and sweet soy sauce

shrimp, calamari, scallops, tomatoes, okra and eggplant in a spicy, tomato coconut sauce. Served on a sizzling hot plate

scallops, onions and green and red peppers in a curry - belachan sauce. Served on a sizzling hot plate

sauteed calamari with ginger, onion, hot chili peppers and brown sauce

Steamed water spinach with calamari and smothered on our special satay sauce

calamari baked toss - cooked with onion, red and green peppers

fried clams cooked with dried shrimp in a sweet and spicy sauce

fried clams with Malaysian - style curry

fried clams in a chili, garlic and plum sauce

clams cooked in a black bean sauce

deep fried fish from the indo-Pacific region with shrimp paste sauce

fried red snapper served in a spicy, sweet and sour sauce containing red ginger, galagal, kallir lime leaves and lemongrass

one of Singapore's most famous dishes crab sauteed in black pepper and spices

also a famous Singaporean dish. Dish sauteed in chili, garlic and tomato sauce, finished with an egg before serving

crab sauteed in a spicy, shriimp - curry paste

crab cooked in spicy mango sauce

crab in red curry sauce

fried whole red snapper served in a light ginger soy sauce

deep fried pomfret fish with Malayasian flavor sauce

shrimp, onion, green pepper, milk, curry belachan

seafood scallop with green pepper and onions in black pepper sauce

salmon cooked in spicy, sweet and sour sauce containing red ginger, galange, kallir line leaves and lemongrass

combination-delight with scallop, shrimp, squid, onion and scallion

scallop, shrimp, squid, baby corn, carrot, mushroom, snow peas served in casserale

steamed fish served with salted cabbage, bean curd, tomatoes, scallion and mushroom

beef cubes stewed in rich coconut milk spiced with ginger, lemongrass, lime leaves and a dash of curry powder until the meat is moist, tender and sublly sweet

marinated beef short ribs fried lightly and served in a bean sauce

thin Slices of marinated beef with green peppers and onions in a black pepper sauce - served on a sizzling hot plate

slices of tenderloin beef with ginger, scallions and fresh chili sauteed in a spicy brown sauce

slices of tenderloin lamb with ginger, scallions and fresh chili sauteed in a spicy brown sauce

slices of tenderloin prawns with ginger, scallions and fresh chili sauteed in a spicy brown sauce

slices of tenderloin fish with ginger, scallions and fresh chili sauteed in a spicy brown sauce

lamb slices cooked in a sweet and spicy cream sauce

a nest - shaped dish made by forming and frying mashed taro root and filling the center with crispy shredded beef

shredded beef sauteed in a hot sour lemongrass sauce which surrounded with broccoli

a Singaporean classic, it is chicken steamed in its own stock, accompanied by chicken marinated rice and chili ginger sauce

made by mashing and deep frying taro root info a nest shape and stuffing the center with chicken baby corn and black mushrooms, topped with cashew nuts

crispy boneless chicken served with mango in a tangy lemongrass and garlic sauce

spicy chicken and shredded mango in a sweet and sour tomato sauce, served in the mango shell

shredded pineapple, chicken, snow peas, carrot in special sauce

deep fried spareribs in an authentic lychee sauce

the most common of all curry pastes. Made from a mix of dried red chilies, lemongrass, coriander, pandan leaves, and curry leaves. This curry includes potatoes, eggplant, okra and long beans.

spicier than red curry. Made from fresh green chilies, lemongrass, coriander, pandan leaves, garlic, shrimp paste, and kaffir lime leaves. This curry also includes potatoes, eggplant, okra and long b

made from dried chilies, turmeric, lemongrass, galangal and curry leaves. This paste has s smooth peppery flavor and includes potatoes. 1. Chicken ?

chef recommends dry curry

chef recommends dry curry

chef recommends dry curry

sauteed water spinach with garlic, onions, and Malaysian shrimp paste sauce

sauteed okra with spicy Malaysian shrimp paste sauce

sauteed string beans with spicy Malaysian shrimp paste sauce

mixed vegetables with tofu sheets and Chinese mushrooms in a vegetarian oyster sauce

bean curd with minced shrimp, calamari, salted fish, mushrooms, corn, snow peas and scallions served in a golden sauce

bean curd with minced shrimp, calamari, celery and chili in a spicy, sweet and sour sauce.

fried Bean Curd with mushrooms, red and green peppers dressed with chili paste and sweet soy sauce.

fried Bean Curd with mushrooms, red and green peppers cooked in our own chef special sauce.

shredded mango and tofu cooked in a spicy, sweet and sour sauce, served in the mango shell.

a nest-shaped dish made by forming and frying mashed taro root and filling the center with, baby corns, snow peas and black mushrooms, topped with cashew nuts.

spicy, red coconut curry soup with yellow noodles, shredded chicken and mixed vegetables. Traditional seafood version upon request

rice noodles served in a spicy lemongrass stock with seafood and straw mushrooms.

broad rice noodles with shrimp, fish cake, bean sprouts and egg, stir-fried in our Malaysian black soy sauce and chili paste. Traditionally served by street vendors in Singapore and Kuala Lumpur. Veg

Malaysian-influenced Indian yellow noodles stir-fried with tofu, potatoes, shrimp, eggs and bean sprouts. Vegetarian Upon Request

thick egg noodles stir-fried with shrimp, fish cake, and vegetables in a rich, oyster sauce gravy. Vegetarian Upon Request

pan-fried wide rice noodles cooked in our egg-white sauce and topped with seafood and vegetables.

rice vermicelli with tofu, chicken and bean sprouts stir-fried in a spicy Thai chili sauce and topped with peanuts and sliced hard-boiled eggs. vegetarian upon request traditional seafood version upo

Thai rice stick noodles stir-fried with shrimp, chicken, bean curd, scallions, egg, bean sprouts and ground peanuts.

to create this dish, the Chinese in Singapore borrowed curry from the Indian community and combined it with tomatoes, belachan paste and Malaysian spices.

served chicken broth with chicken and shrimp.

coconut rice flavored with cloves and pandan leaves, served with curry chicken fried anchovies, peanuts, har - boiled egg and vegetables - combination plate

coconut rice stir-fried with shrimp, egg and onion, served in a coconut shell.

fried rice with eggs, vegetables and chilies, topped with a fried egg. served with curry calamari, fried chicken and prawn crackers. (combination plate)

fried rice with chicken, shrimp, fresh chilies, onion and sweet basil in a brown sauce.

rice fried with pieces of pineapple, shrimp, egg, peas, raisins, cashews and spices. served in a pineapple bowl. vegetarian upon request

fried rice with chicken or beef in a satay marinade of ginger, garlic, and lemongrass. vegetarian upon request

fried rice with chicken, onion, peas, tomatoes cooked in a Malaysian flavor sauce. vegetarian upon request

fried rice with shrimp, scallops, calamari, scallions and peas cooked in our own chef special sauce. vegetarian upon request

choice of green, black, oolong, chrysanthemum, or jasmine

an icy, sweet drink featuring shaved ice topped with red beans, sweet corn,evaporated milk, red rose syrup and a rainbow of jellies, a la mode-add $1-$1.00

coke, diet coke, sprite, ginger ale and root beer

dunnigan hill

columbia valley 2001

anderson valley 2001

veneto, Italy 2001

california 2002

california 2001

napa valley 2002

california 2003

a.pilsner-style beer with a crisp clean finish ,goes well with Gingaporean dishes such as satay and spicy Malaysian specialties

a smooth German-style.Chinese langer

a robust, Bavarian-style dark lager that is perfect with boldly spiced dishes

premium lager

a light pale langer with little carbonation

a dry hoppy lager brewed in Bangkok one of the richer langer in Asia goes well with intense Thai foods

a light European pilsner with full flvor

dark black with a big, toasty

Malaysian crepe filled with ground peanuts, sugar and sweet corn, topped with whipped cream and chocolate sauce - a la mode - add $1.00

Malaysian crepe filled with bananas and topped with whipped cream and chopped nuts - a la mode - add $1.00

Malaysian crepe filled with sweet coconut jam and topped with whipped cream and chopped nuts - a la mode - add $1.00

bananas battered and fried, served with coconut ice cream

pineapple slices battered and fried then drizzled with honey, and served with vanilla ice cream

a popular regional dessert diced sweet potatoes and yams cooked in sweet coconut milk and tapioca, can be served hot or cold

fresh mango and sticky rice topped with sweet evaporated milk - a la mode - add $1.00

a steamed dessert with a creamy texture

choice of coconut, green tea, vanilla, taro and mango. Topped with whipped cream and chocolate syrup