Little Sister Menu

Sour Serrano and Garlic

Hot Mustard Sauce

Red and Green Sambal

Red Cargo Rice

Master Stock Jasmine Rice

Ma la Pickles

Sichuan peppercorn.

Fried Okra

Tomato, lime, mint and fenugreek.

Green Mango

With tamarind, guava and chilies.

Szechuan Cabbage

Crushed peanut and black vinaigrette.

Sesame Baguette

Echire aoc butter and sea salt.

Chili Bean Curd

Glass noodle, cilantro, peanuts, scallions, sprouts and sesame soy black vinaigrette.

Balinese Style Fried Meatballs

With banana ketchup.

Duck Sate

Caramelized pear, almonds and gingered tamarind dressing.

X.O. Pea Tendrils

Lemon juice, almonds and dried scallop shards.

Myanmar Okra Curry

Fried whole egg, tomato, tamarind, cilantro and 6 spices.

La Petite Creme Cheese

Plum jam and crushed cashew with fresh Jersey cow's milk. Served with fruit and nut toasties.

Red Hawk Cheese

Bacon-onion jam 4 week aged, triple cream, sunset tinted rind, lightly aromatic washed rind and organic cow milk. Served with fruit and nut toasties.

Veigadarte Cheese

Apricot preserve, lavender smooth and custardy, hints of lemon and pepper ash dusted bloomy rind and goat milk. Served with fruit and nut toasties.

Fourme D'Ambert Cheese

Mango papaya chutney, mushroomy roundness blue and cow milk. Served with fruit and nut toasties.

3 Cheeses

Served with fruit and nut toasties.

Bi Chay Cuon

Sweet potato, jicama, egg, viet herbs and coconut peanut sauce.

Grilled Pork Spring Roll

Nem nuong, red leaf lettuce, mint, carrot, cucumber and house sauce.

Imperial Rolls

Shrimp, crab, pork, taro root, glass noodle, roasted peanut and chili lime sauce.

Petite Pastry

Szechuan Noodle

Lamb, pea shoot tendrils, roasted peanuts and scallions.

Bhutanese Red Rice

Dungeness crab, lamb bacon and fried egg.

Singapore Curry Noodles

Prawns, char sui pork and bean sprouts.

Pan Fried E-Fu Noodle

Twice cooked pork belly, long beans and tea egg.

Saigon Lemongrass Beef

Vermicelli noodle, herbs, cucumbers and chili-lime dressing.

Red-Braised Pork Belly

Crispy shiitake and leek fondue.

Vietnamese Crepe

Banh xeo pork belly, prawns, bean sprout, herbs and greens and house dressing.

Beef Randang

Dry beef curry, cucumber, gogi-pineapple chutney and master stock rice.

Shaky Shaky Beef

Watercress, baby tomatoes and burnt butter soy.

Laotian Chicken Salad

Larb gai lettuce mix, herbs, peanuts, hard boiled egg, crispy noodle and green chili-lime vinaigrette.

Grilled Prawns Salad

Green papaya, mango, cucumber, onion, cashews and lemongrass-cilantro dressing.

Shrimp Toast

Buttered brioche, egg and sweet dungeness crab sauce

Claypot Scallops

Rock shrimp, Malaysian curry, water spinach, cargo rice and Thai basil.

Mixed Seafood Hot Pot

Sa-po, fried tofu, braised pork and baby bok choi and yunnan chili.

HK Steamed Sea Bream

Ginger, scallions, cilantro, fresno chilies, shitake, soy and hot peanut oil.

Salt and Pepper Lobster

Butter fried shallots, fried chilies and garlic.