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LUNCH    //    DINNER//    SWEETS    //    DRINKS    //    KIDS     //    FOOD PHOTOS

JAPANESE TRANSLATED DINNER MENU

*menu subject to change due to availability

first things first

*DAILY OYSTERS (minimum order of 3) 4ea.
 calamansi lemongrass mignonette

DAD'S TOAST 9
sardines braised with portuguese sausage in tomato sauce, chives, grilled baguette

MOM'S PATE CHAUD 9
a baked savory meat pastry, crusted with turbinado sugar & sea salt, pork liver pate, pickled jalapeno

VEGETABLE SPRING ROLLS 10 
spaghetti squash, carrot, tofu, bean thread, taro, jicama, lettuce, shiso & mint, dried shiitake nuoc cham 

 

appetizer

SUMMER MELON CARPACCIO & AHI 17
canteloupe carpaccio, watermelon chutney sauce, crispy dried squid, frizzled shallots, mint

FRIED DAIKON & RICE CAKE 16
with lardo fat, smoked caviar, cucumber, cilantro blossoms, egg yolk & soy vinegar sauce

BURMESE TEA SALAD 16
VEGAN OPTION AVAILABLE 
ode to Dr. Myaing and the Pacific Gateway team: green papaya, tomato, garlic, sesame, various nuts & sprouting seeds, preserved lemon, serrano pepper, fermented lahpet dressing

LE FRIED CHICKEN 17.5
VEGAN OPTION: LFCauliflower 14
our signature twice fried "LFC" wings, kaffir, shallot, peanuts, pickled red cabbage, money $$$auce

BROCCOLINI 14
sweet & sour balsamic hoisin, pickled tomatoes, chili flake, shiso, parmesan, lime 

vietnamese “pizza”

SWEET CORN & SUMMER TRUFFLE 24
grilled rice paper layered with egg, mushroom & truffle pate, parmesan 

SOUR PORK SAUSAGE & SHRIMP 19
grilled rice paper layered with egg,fried shallot, laughing cow cheese, jalapeno,scallion, rau ram herb

grilled meat & seafood

 1/2 MARY'S CHICKEN "CHAM CHEO" 32
inspired from the northern region of dien bien, laos, and thailand. Served with an sauce ofaromatic mac khen pepper & herbs, chili bamboo salad, calamansi

SCALLOP & CLAM CURRY 34
A.P.'s coconut curry, riesling poached pears, sour tree cucumber, okra, young carrot, thai basil, warm baguette for dipping

SPICED GUAVA LEAF PORK CHOP 38
inspired by duong lam village, meat drippings, lardons, fried garlic, pickled fresno, herb salad tossed with toasted rice powder & meyer lemon

TIGER STYLE NOODLES

ADD POACHED EGG 2
ADD STEWED POT MEAT 3

PHO BO SOT VANG 22
spiced beef & red wine broth with fresh rice noodles, seared marinated striploin steak, braised tendon, scallion, culantro, calamansi, ginger & chili

PHO CHAY 19
the vegan version of our pho with enoki mushrooms & cherry tomato confit

BUN BO HUE  21
spicy lemongrass beef & pork broth with fat vermicelli, fermented shrimp chili sate, pork belly + shank + blood cake, beef brisket, steamed sausage, ong choy, banana blossom, rau ram

BUN CHAY HUE 19
the vegan version of our bun bo hue with fermented durian chili sate, enoki, braised yuba

CHA CA HANOI 23
an iconic dish of catfish marinated in fermented turmeric, served on a sizzling platter with dill & scallions, vermicelli noodles, aromatic herbs, peanuts, house pickles, pineapple anchovy sauce


SIDES

 2 FRIED EGGS 3
served op la style: butter basted with maggi and black pepper. Recommended with baguette!

BAGUETTE 3
toasted with rendered lardo

JASMINE RICE 3
steamed with fresh pandan leaves

BOWL OF BROTH 6