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Dinner


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Dinner


<MAIN

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


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Lunch


Lunch


<MAIN

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

JAPANESE TRANSLATED LUNCH MENU

*menu is subject to change due to availability

 

first things first

*CHILLED OYSTERS (MINIMUM ORDER OF 3) 4ea.
calamansi lemongrass mignonette

DAD'S TOAST 8
sardines braised with portuguese sausage in tomato sauce, chives, grilled baguette

MOM'S PATE CHAUD 8
a baked savory meat pastry, crusted with turbinado sugar & sea salt, pork liver pate,pickled jalapeno 

appetizers

 LE FRIED CHICKEN 13
VEGETARIAN OPTION: LFCauliflower 12
our signature twice fried "LFC" wings, kaffir, shallot, peanuts, pickled red cabbage, money $$$auce

VEGETABLE SPRING ROLLS 10
spaghetti squash, carrot, taro, lettuce, mint, shiso, house pickles, dried shiitake nuoc cham 

BURMESE TEA SALAD 15 
VEGAN OPTION  AVAILABLE
ode to Dr. Myaing and the Pacific Gateway team:pickled green papaya, tomato, shallots, garlic, sesame, nuts & seeds, salted lemon, fermented tea leaves 

 

tiger style NOODLES

ADD POACHED EGG +2
ADD EXTRA NOODLES +3

PHO BAC 17
spiced beef broth with fresh rice noodles, seared sirloin, braised brisket, scallion, culantro, black pepper, calamansi, ginger chili

PHO CHAY 16
spiced vegetable & kombu broth with fresh rice noodles, mushrooms, tomato, fried shallots, scallion & sawtooth herb, black pepper, calamansi

CHA CA HANOI 18
an iconic dish of catfish marinated in fermented turmeric, served on a sizzling platter with dill & scallions, vermicelli noodles, peanuts, house pickles, pineapple anchovy sauce

PLATES

 CHICKEN CURRY  17
southern vietnamese & indian spies, coconut, carrots, onion, thai basil, cilantro, scallions
choice of: steamed pandan rice or toasted baguette

BEEF STUFFED TOMATO  19
8oz of marinated beef striploin sauteed with brown butter & cherry tomatoes over shoestring fries, black pepper, red onion, arugula salad 

CRISPY ROAST PORK BELLY  18
marinated with spiced guava leaves, cabbage & herbs salad, pickled shrimp, classic nuoc cham sauce

 vietnamese banh mi & pizza

GRILLED PORK BANH MI 16
5 spice pork belly in nuoc cham, house pickled vegetables, scallion, chili sate aioli, la tour baguette, side of summer watermelon salad

THE PHO FRENCH DIP BANH MI 17
VEGETARIAN OPTION   16
ADD FRESH RICE NOODLES TO PHO BROTH  +4
12 hr slow roasted brisket, spicy hoisin, thai basil chimichurri, sauteed bean sprout & onion, toasted la tour baguette, side of our classic pho broth for dipping & house pickles

SAIGON CLASSIC PIZZA 14
grilled rice paper layered with egg, sweet chinese sausage, sour shrimp, scallion, rau ram herb, laughing cow cheese, pickled jalapeno

TRUFFLE SHUFFLE PIZZA 14
grilled rice paper layered with egg, mushroom & truffle pate, laughing cow cheese, fermented jalapeno, rau ram herb, shaved champignon

 

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
choose from any of our tiger style soups

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DRINKS


COCKTAILS, WINE, BEER, NON-ALCOHOLIC

DRINKS


COCKTAILS, WINE, BEER, NON-ALCOHOLIC

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

COCKTAILS

LE SWOON 13
kohana rum agricole, okinawan sweet potato, pandan, coconut milk, cinnamon, lime, aphrodite bitters

SUIKAWARI 12
japanese gin, egg white, bergamot, watermelon, shiso, lime, toasted rice

RUMAWAY CLUB 12
kohana rum agricole, cinnamon, grapefruit, calamansi, lime

MEGA GEM       12
vodka, grapefruit, lemon, amaro

MIDDAY RUN       12
mezcal, passion fruit, vanilla, habanero, lemon

 

P&L SOUR     12
buffalo trace p&l single barrel bourbon, lime, apricot, tamarind

IN THE FOLD 12
blended scotch, vermouth, allspice, nutmeg, fernet

BOSC COLLINS 12
amontillado sherry, bosc pear, lemon, orange, noyaux

INTERROGATING GINGY 12
sotol, gentian, lemon, saline, ginger beer

UNNATURAL       12
cognac, coconut, thai tea, milk, caramel, bitters

BEER

IF CAN, CAN. IF NO CAN, BOTTLE

TAPPED

LEI’D BACK LILIKOI CIDER (Paradise Ciders)       16 oz.       9

HOP LEI IPA (Beer Lab HI)       16oz.  8

MA`A ISLAND LAGER (Ola Brew Co.)       16oz. 7 

 

WAIKIKI BREWING HANA HOU HEFE       6

WAIKIKI BREWING SKINNY JEANS IPA       7

ANDERSON VALLEY HOLY GOSE ALE 7

SCHÖFFERHOFER GRAPEFRUIT BIER 7

FIRESTONE WALKER NITRO MERLIN MILK STOUT 7

BIA SAIGON LAGER 6

BINTANG PILSENER 4

HEINE(CAN) 5

CASCADE BREWING NOYAUX SOUR ALE (750 ML) 50

NON-ALCOHOLIC

GINGER BEER     4

SAN PELLEGRINO SPARKLING (750 ML)      6

CHANH MUOI SODA     4

RHUBARB & ROSE WATER SHRUB      4

 

tea & coffee

COLD BREWED PANDAN JASMINE ICED TEA       3 

PAPA LE’S ICED COFFEE       5

FRENCH PRESS P&L SPECIAL BLEND       cup 4

JASMINE DRAGON PHOENIX PEARLS       6

JADE BAO JUNG       6

PURE MAMAKI       6

THAI TEA      5

 

sparkling

GRANDIN       11/40
brut rose, france

LUCIEN ALBRECHT 14/52
brut sparkling wine, cermant d’alsace, france

GUSBOURNE 110
blanc de blanc, england 2013

BILLECART-SALMON 160
brut rose, champagne, france

 


rose

FABRE EN PROVENCE CRU CLASSE 12/44
grenach, syrah, cinsault, provence, france 2016

AMEZTOI RUBENTIS 65
hondarrabi zuri/beltza, gipuzkoa, spain 2017

AMUSE BOUCHE “PRÊT À BOIRE” 150
grenache, syrah, rutherford, california 2017

 

white wine

DONNAFUGATA LIGHEA     45
zibibbo, sicily 2017

SELBACH OSTER     11/40
riesling kabinett, mosel, germany 2016

CHATEAU ARGADENS 12/44
sauvignon blanc, semillon, bordeaux, france 2017

KING ESTATE 13/48
pinot gris, willamette valley, oregon 2016

BRAVIUM 13/48
chardonnay, russian river valley, california 2016

 

red

BIELER PÈRE ET FILS 11/40
grenache, syrah, cotes du rhone, france 2016

DECERO 13/48
cabernet sauvignon, agrelo, argentina 2014

LA FOLLETTE 14/52
pinot noir, los primeros, california 2016

AMALIE ROBERT ESTATE 70
pinot meunier, willamette, oregon 2015

TENUTA SANT’ANTONIO 90
corvina, amarone della valpolicella, italy 2015

FONTANAFREDDA BAROLO LA ROSA 150
nebbiolo, alba italy 2008

MERCURY HEAD 180
cabernet sauvignon, napa, california 2014

 

sake

 RIHAKU “DREAMY CLOUDS”       30 (300mL)
nigori tokubetsu jumai

DEWANOYUKI       10    3oz. /  55    btl. (720ml)
junmai

 

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Sweets


Sweets


<MAIN

 

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

*menu is subject to change due to availability

HANOI EGG COFFEE       5
kona dark roast, whipped egg yolk with vanilla bean
ADD SHOT OF FERNET BRANCA +5
ADD COOKIE      +2

YUZU CREAM PIE (LUNCH ONLY) 10
yuzu cream, cream cheese pate brisee, coconut chantilly, gooseberry blueberry muscat coulis, lemon balm, toasted coconut

LILIKOI MALASADAS 12
filled with lilikoi cream, lilikoi caramel, fresh mango, black sesame ice cream

BIG ISLAND GOAT CHEESE PANNA COTTA 10
infused with vanilla bean, pickled strawberry granita, toasted pinenuts, hibiscus poached rhubarb, shiso

VALRHONA CHOCOLATE BANANA TART (DINNER ONLY) 12
valrhona dark chocolate cremeux, chocolate cookie crust, fresh banana and banana marmalade, toasted hazelnuts, tamarind caramel, flowers

P&L SUNDAE FUNDAY       12
weekly frozen custard & sorbet swirl, chocolate crack sauce, coconut waffle bowl
ADD VALRHONA CHOCOLATE CRINKLE COOKIE +2

P&L SOFT SERVE       7
choice of frozen custard, soft sorbet, or swirl with salted feuilletine crunch
ADD HOUSE-MADE WAFFLE BOWL +2     |     VALRHONA CHOCOLATE CRINKLE COOKIE +2     |      MAGIC CRACK +2

 

 

 
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April 29 - May 12: Hawaiian Honey & Mango Sorbet

May 13 - May 26: White Chocolate Custard and Hibiscus Orange Zest

May 27 - June 9: Spiced (tajin) custard and Calamansi sorbet

June 10 - June 23: Elderflower Custard and Lychee Sorbet

June 24 - July 7: Mint Custard and Watermelon Sorbet

July 8 -July 21: Mascarpone Custard and Guava Sorbet

July 22 - August 4: Caramelized Condensed Milk and Assam Tea Sorbet


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Food Photos


Food Photos


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

 

2018

2017

Photos by Lianne Rozzelle

2016 archive

2015 ARCHIVE

2014 Archive

 

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piglett menu


piglett menu


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

 

 

piglett menu

 
 

KID'S PHO    10

BRISKET SLIDER    10
bean sprouts, chimmichurri