indochine’s philosophy food new_2017.pdf · the indochine group of restaurants, cafés, clubs,...

T he IndoChine Group of restaurants, cafés, clubs, hotels and resorts,

is a unique reflection of contemporary Asian lifestyle and is synonymous with authentic ‘nutraceutical’ cuisine, award-winning designs, prominent events and internationally famed parties. Apart from the ten venues in Singapore, the IndoChine Group also has venues in Hamburg, Germany and Phuket, Thailand.

Extremely popular with the jet-set crowd, local and international guests are offered more than just a bevy of restaurants, clubs and cafes; they are presented with a sophisticated and holistic entertainment experience not found anywhere else. The group is also growing to become an international lifestyle group with current expansion into the Asia-Pacific region as well as into Europe.

The IndoChine Group takes a proactive approach to health and environmental issues. As the first company in Asia (1999) to import Ecogen Quantum Hot water Heat Reclaim Systems from

BigRedRenewable Pty Ltd, we practice constant recycling and are always seeking new technologies to minimise energy usage and be as eco-friendly as possible. We take great pride in creating authentic nutraceutical cuisine that emphasizes nutrition and pharmaceutical benefits. Well-balanced meals are high in fibre and filled with essential minerals, provided for by an abundance of fresh vegetables and herbs.

We support various charities around the world, and actively participate in disaster relief operations. Being an eco-friendly company, we’re strongly against the selling of food from endangered species such as shark’s fin, as well as near-endangered species such as blue and yellow finned tuna and black caviar.

We are committed to ensuring a consistent high standard for the hygiene, quality, nutrition and presentation of the fine cuisine served in our restaurants. At IndoChine, you will enjoy a dining experience not to be found elsewhere.

IndoChine’s Phi losophy

Pictures are used for reference only. Prices are subject to service charge & prevailing taxes.

IndoChine platter


Bamboo Platters

IndoChine platter

IndoChine platter(Suggested for 6-8 persons)

White sesame coated marinated wings,

Rice paper handrolled with poached tiger prawn,

Signature seafood & chicken crispy spring rolls,

Charred sugarcane prawn quenelles and

Smoked pork sausage

68

SaVanh platter(Suggested for 4-6 persons)

White sesame coated marinated wings,

Rice paper handrolled with poached tiger prawn,

Fresh rice paper of ‘Nem Khao’ crispy rice crumbles

& lemon marinated chicken and

Crispy cakes of shredded roast duck with Asian Yam

48

SaVanh platter

Vegetable/ Vegetarian options available Nutraceutical Selections Contains Pork


Rice paper handrolled with minced chicken and roasted organic brown rice (Nem Khao Hor)


Signature Rice Paper Rolls

Signature seafood & chicken crispy spring rolls (Cha Gio)

Rice paper handrolled with minced chicken and roasted organic brown rice (Nem Khao Hor)

Rice paper handrolled with poached tiger prawn (Goi Cuon)


Rice paper handrolled with poached tiger prawn (Goi Cuon) Vietnamese fresh rice paper rolled with poached tiger prawn, greens, Asian herbs & rice vermicelli. Served with traditional IndoChine dip.

15

Signature seafood & chicken crispy spring rolls (Cha Gio) Traditional crispy Vietnamese rice paper rolls of crabmeat, chicken, prawns & greens. Served with traditional IndoChine dip.

17

Rice paper handrolled with minced chicken and roasted organic brown rice (Nem Khao Hor) Lemon marinated minced chicken with roasted rice crumbles & greens, handrolled in rice paper. *Vegetarian – Sauteed Wild Mushrooms

15

Rice paper with handrolled with truffle salami Vietnamese fresh rice paper rolled with truffle salami, greens, Asian herbs & rice vermicelli. Served with traditional IndoChine dip.

15

Vietnamese fresh rice paper duck rolls (Goi Cuon Vit) Fresh rice paper rolls filled with roast duck, shredded green mango, lettuce, Japanese cucumbers, carrots, coriander and fresh mint leaves with a fresh mango ginger sauce.

16


Norwegian salmon tartare


Tapas Selections

Crispy lychee prawn beignets

Charred sugarcane prawn quenelles

Roasted duck cakes

Crispy lychee prawn beignets Prawns wrapped in lychee, fried and topped with mayo.

16

Roasted duck cakes Crispy cakes of shredded roast duck with Asian yam.

15

Smoked pork sausage & pickles Smoked pork sausage paired with homemade pickles.

15

Charred sugarcane prawn quenellesMinced prawn hand shaped on sugarcane charred and served with sweet chilli dip.

16

Seared eggplant with prawns & crab pasteSeared eggplant topped with wok fried crab paste and prawns.

18



Tapas Selections

Norwegian salmon tartare Norwegian salmon tartare infused with Asian herbs, roasted rice powder and spices.

16

White sesame coated juice wingsCrispy & juicy wings coated with white sesame seeds.

14

Semi-crisped sweet & tangy baby squids Crispy baby squids tossed with herbs and spices.

16

Bar fries Shoestrings served with chilli mayo.

10

Truffle fries Shoestrings tossed with truffle oil, salt and finished with parmesan.

13

White sesame coated juice wings

Truffle fries

Norwegian salmon tartare



Australian beef salad (Bò Tái Chanh)


Salad

Handpounded green papaya salad (Tam Som)

Garden watercress salad (Yam Pak Nam)

Australian beef salad (Bò Tái Chanh)

Pomelo & tiger prawn salad

Handpounded green papaya salad (Tam Som) Shredded papaya salad pounded in terra cotta mortar with dried shrimps, chillies, tomatoes, lemon juice, peanuts and tossed in an ancient Laotian sauce.This spicy salad is an all time favourite!

14 Please indicate spice level: mild ~ medium ~ hot

Garden watercress salad (Yam Pak Nam) Fresh watercress, lettuce, sliced tomatoes, cucumbers, egg, fried shallots and topped with roasted peanuts. Served with Luangphrabang egg dressing.

honey baked ham - 16 grilled chicken - 15

Australian beef salad (Bò Tái Chanh) Prime beef tossed with fresh tomatoes and onions in a full-flavoured dressing and served on a bed of fresh garden greens.grass-fed prime beef - 19Wagyu beef - 22 Please indicate spice level: mild ~ medium ~ hot

Pomelo & tiger prawn salad Poached tiger prawns, pomelo, dried shrimps, chillies, carrots and tossed with our aromatic IndoChine house dressing.


Roasted duck salad with mango (Nha Trang Gói Vit Nha Trang)A refreshingly sweet, spicy and tangy salad of roast duck with sliced green mango, carrots, red onions and chillies.




IndoChine Tom Yam soup


Laotian Home-made Vegetable Soup

Vietnamese seafood sour soup (Cành Chua Dô Biên)

IndoChine Tom Yam soup

Home Brewed Soup (Individual serving)

IndoChine Tom Yam soup A tangy soup made with lemongrass, kaffir lime leaves and onions. It is served with tomatoes and mushrooms, flavoured with coriander, lime juice and red chilli paste.seafood - 12chicken - 10

Vietnamese beef ball soup (Cành Bò Viên)A clear, full-flavoured beef soup infused with exotic Vietnamese spices, served with beef balls, sliced beef, morning glory and bean sprouts.

12

Laotian homemade vegetable soupMade from a selection of the fresh market vegetables available each day.

10

Home brewed traditional Vietnamese seafood sour soup (Cành Chua Dô Biên)Traditional Vietnamese soup infused with lemongrass and traditional herbs. Served with seafood, pineapples and tomatoes.12


“The presence of the French can be seen in almost every province of Laos, Cambodia and Vietnam.The French colonial architecture does not look out of place and adds an extra element of grace

and beauty, to the already exotic environment.”

AGOUT, FRENCH BEEF STEW INDOCHINE STYLETender beef, potatoes, sweet potatoes and carrots stewed in a blend of traditional

IndoChine sauce. Served with warm toast.

$24

R

Pictures are used for reference only. Prices are subject to service charges & prevailing taxes

HOURS BRAISED LAMB SHANK WITH ASIAN HERBS AND ITALIAN TOMATO PUREE

Lamb shank infused in a array of Asian herbs, Italian tomatoes

puree and lemongrass, braised and rest for 12 hours.

$26

12



Gourmet Meat

Lemon juice marinated minced chicken & roasted pine nuts

Garlic and pepper beef (Vietnamese Luc Lac)

Grilled lemongrass chicken of Savannakhet (Ping Kai Savannakhet)Skewers of lemongrass chicken marinated with exotic herbs and spices, served with sweet chilli sauce.

24

Lemon juice marinated minced chicken & roasted pine nuts Minced chicken marinated with lemon juice tossed with Asian herbs & spices, roasted rice powder, chillies and finished with roasted pine nuts.

24

Cambodian style chilli and basil chickenTender chicken prepared in red chillies, holy basil and garlic sauce.

24

Garlic and pepper beef (Vietnamese Luc Lac)Beef sautéed with herbs, spices and melted butter on a hotplate, served with a subtle sour-sweet dip.

grass-fed prime - 28Wagyu - 38

Lemon & ginger poached prime beef (Neua Mak Nao) Poached prime beef tossed with Asian chillies and light lemon ginger dressing, served on a bed of romaines.grass-fed prime - 28Wagyu - 38

Grilled lemongrass chicken of Savannakhet (Ping Kai Savannakhet)



Australian grass-fed lamb rack

Fresh duck breast à la Ton Kin(Vit Quay Gion Ton Kin)

Roast duck in green curry (Samla Marakat)

Laotian char-grilled beef (Ping Xinh Nam Tok)Marinated beef rump, char-grilled to perfection, accompanied with fresh garden greens and spicy Asian herbs dipping sauce.grass-fed prime - 28Wagyu - 38

Australian grass-fed lamb rack Australian grass-fed rack of lamb marinated with lemongrass. Grilled and served with garden greens.

46

Roast duck with lychee and pineapple (Vit Quay Xao Chua Ngot) Stir-fried roast duck with lychees, pineapples, shitake mushrooms, vinegar, ginger and served with our exotic IndoChine sauce.

28

Roast duck in green curry (Samla Marakat) A twist to a classical Khmer recipe. Tender pieces of roast duck simmered with grapes, cherry tomatoes and pineapples prepared in our distinct blend of green curry and coconut milk.

24

Fresh duck breast à la Ton Kin (Vit Quay Gion Ton Kin)Duck breast fillets grilled with herbs and spices, served with crispy basil leaves, crispy rice noodles and aromatic sweet sauce.

32

Gourmet Meat



EER BATTERED SEA BASS FILLET WITH LAOTIAN TOMATO SALSABeer battered crispy seabass fillet, paired with homemade grilled tomato salsa

and handcut ground and sweet potato.

$28

B



From the Ocean

Chef’s special grilled tiger prawn

Steamed sea bass with lemon juice(Ca Chem Háp Chanh) Whole sea bass steamed in lemon juice, garlic, coriander, and red chillies.

39

Crispy seabass filletCrispy seabass fillet served with signature IndoChine mango salad and cashew nuts. Accompanied with homemade IndoChine chilli dip.

28

Homemade grilled seabass salsa with garden greens With selected daily fresh and poached vegetables.

24

Chef’s special grilled tiger prawnGrilled tiger prawns accompanied with mixed garden greens.Served with traditional IndoChine sauce.

38

Steamed sea bass with lemon juice (Ca Chem Háp Chanh)


Crispy seabass fillet


Cambodian style chilli and basil tiger prawns

Cambodian style chilli and basil tiger prawnsFresh tiger prawns prepared in a red chilli, holy basil and garlic sauce. The aroma of this dish is a true indication of its flavour.

38

Crispy soft shell crab (Cua Rang Muôí)Lightly fried soft shell crab with sautéed garlic, chillies and spices.

30

Cambodian seafood in a coconut curry(Samla Kroeung Samot)Prawns, squids, mussels and scallops cooked in fragrant coconut curry.

38

Cambodian seafood in a coconut curry (Samla Kroeung Samot)

Crispy soft shell crab (Cua Rang Muôí)

From the Ocean



Mushroom combo (Xao Ba Nam)


Australian asparagus with crab paste

From the Garden

Staples

Australian asparagus with crab paste Asparagus sautéed with Asian crab paste.

24

Basil & herbs vegetables Daily selected vegetables sautéed with basil, herbs and chillies.

16

Pan fried tofu (Dau Hu Chien Toi Ot) Pan fried tofu with chillies and garlic.

15

Mushroom combo (Xao Ba Nam) Mixed fresh mushrooms sautéed with garlic and a special IndoChine sauce.22

Mushroom combo (Xao Ba Nam)

Sticky rice (Khao Neo)


*Organic Brown RiceOrganic brown rice are high in fibre, vitamins, calcium, iron & phosphorus, rich in antioxidants & lower calories; free from pesticides, additives, & preservatives, supports environmentally-friendly techniques

Organic brown rice *Refill available 4

Fragrant jasmine rice*Refill available 3

Sticky rice (Khao Neo)*Refill available 4


Rice vermicelli with spring rolls (Bún Chá Giò)


Vietnamese chicken noodle soup (Phô Gà)

Vietnamese pork chop with rice (Com Suon)

BBQ beef set (Bánh Hoi Thit Nuong)

*Choice of dry version available for PHÔ

Vietnamese beef noodle soup (Phô Bò)*Flat rice noodles served with sliced lean beef and our special beef balls, accompanied with a basket of fresh basil, lettuce, bean sprouts and lime.

grass-fed prime beef - 14 | Wagyu beef - 18

Vietnamese chicken noodle soup (Phô Gà)*Flat rice noodles served with tender chicken breast, topped with fried onions, coriander and spring onions, accompanied with a basket of fresh basil, lettuce, bean sprouts and lime.

14

Vietnamese duck noodle soup (Phô Vit)* Flat rice noodles served with roast duck, topped with fried onions, bean sprouts, coriander and spring onions.

14

Vietnamese pork chop with rice (Com Suon) Steamed jasmine rice served with our special marinated pork chop and fried egg, accompanied with sweet fish sauce.

16

BBQ beef set (Bánh Hoi Thit Nuong)Tender grilled beef marinated in lemongrass, garlic and Vietnamese spices, served with vermicelli, star fruits,cucumbers, mint leaves and softened rice paper with lettuce.Gently wrap your combination together and dip into signature IndoChine sauce.


Vietnamese beef noodle soup (Phô Bò)


Eastern Rice & NoodlesOnly available during lunch from 12 noon – 3pm


Eastern Rice & NoodlesOnly available during lunch from 12 noon – 3pm

Rice vermicelli with beef (Bún Bò Xào)

Rice vermicelli with chicken (Bún Gà Xào)

Rice vermicelli with spring rolls (Bún Chá Giò)

Rice vermicelli with BBQ meat (Bún Thit Nuong)


Rice vermicelli with beef (Bún Bò Xào)Prime sliced beef, lightly stir-fried with curry powder, accompanied with rice vermicelli, cucumbers and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with traditional Vietnamese sauce.


Rice vermicelli with chicken (Bún Gà Xào)Chicken breast lightly stir-fried with curry powder, accompanied with rice vermicelli, cucumbers and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with traditional Vietnamese sauce.

14

Rice vermicelli with grilled prawns (Bún Tôm Nuong)Grilled tiger prawns with rice vermicelli, cucumbers and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with traditional Vietnamese sauce.

16

Rice vermicelli with spring rolls (Bún Chá Giò) Crispy spring rolls with rice vermicelli, cucumbers and lettuce. Garnished with mint leaves, crushed peanuts and served with traditional Vietnamese sauce.

14

Rice vermicelli with BBQ meat (Bún Thit Nuong)Choice of grilled marinated meat, accompanied with rice vermicelli, cucumbers and lettuce. Garnished with mint leaves, crushed peanuts and served with traditional Vietnamese sauce.

pork - 16 grass-fed prime beef - 16 | Wagyu beef - 19


Tropical fruit platter


Tropical fruit platter

Premium ice-cream with crushed peanut

Lemongrass crème brulee

Sticky rice with mango

Sweets

Lemongrass crème bruleeLemongrass crème brûlée with tropical fruits & vanilla ice-cream.

14

Banh Choui-banana fritters with coconut ice-creamCrispy banana fritters, paired with premium coconut ice-cream.

14

Sticky rice with mangoSticky rice with coconut milk and ripe mango.

14add on premium coconut ice-cream - 3

Tropical fruit platterA spread of delicious tropical fruits.

14

Premium ice-cream with crushed peanutChoice of strawberry, chocolate or vanilla.single scoop - 3.5double scoops - 6.5triple scoops - 9

indochine’s philosophy food new_2017.pdf · the indochine group of restaurants, cafés, clubs,...

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