Re Asian Dinner Menu 2017
FIRST FLAVORS “SALT & PEPPER” SQUID, JALAPENO, PICKLED GINGER VINAIGRETTE
7
SPICY TUNA TARTARE IN SESAME MISO CONES, CHILI AIOLI, SHAVED BONITO
7
STIR FRIED CHICKEN, LETTUCE CUPS, CRISPY RICE STICKS, ROASTED SQUASH
8
CHINESE CHICKEN SALAD, HOT MUSTARD DRESSING, CANDIED CASHEWS
9
LOBSTER & SHRIMP SPRING ROLLS, HONEY & 10- SPICE DIPPING SAUCE
9
BUTTERNUT SQUASH SOUP, THAI PRAWN DUMPLING, YOUNG COCONUT, WILD MUSHROOMS
6
DUMPLINGS & DIM SUM CHILI “DAN DAN” CHICKEN DUMPLINGS, PRESERVED VEGETABLES, SICHUAN PEPPER, ROASTED PEANUTS
7
PAN SEARED POT STICKERS, WAGYU BEEF, SCALLION, CHILI OIL, CILANTRO AND BLACK VINEGAR
8
XO SHRIMP DUMPLINGS, CRISPY GARLIC, CHINESE CHIVES, FERMENTED BLACK BEANS
8
STEAMED BAO BUNS, WAGYU BEEF SHORT RIBS, SWEET BEAN GLAZE, PICKLED CHILI
9
SWEET PEPPER CHUI CHOW DUMPLINGS, TIGER PRAWN, WAGYU BEEF, PEANUTS, TOASTED SESAME
8
FISH & SHELLFISH STEAMED WILD SALMON “HONG KONG” STYLE, BOK CHOY, GINGER, CHILIES, CILANTRO, GREEN ONIONS
12
ANGRY LOBSTER”, THAI CHILIES, GARLIC, BLACK BEANS, SOY SAUCE, SWEET ONIONS (A)
35
PAN-SEARED LOUP DE MER, PRAWN “MALAY LAKSA”, COCONUT, CHILIS, HOUSE MADE RICE NOODLES
16
MISO-HONEY MARINATED BLACK COD, SWEET BEAN-SESAME DRESSING, CHILLED NOODLE SALAD
21
WOK FRIED WHOLE BLACK SEA BASS FOR TWO, SOY-CHIN KIANG BLACK VINEGAR, CILANTRO
30
SINGAPORE CHILI PRAWNS, SPICY CHILI SAMBAL, KALAMANSI, MANTOU CRISPY BUNS
17
MEAT & POULTRY ROASTED CHINESE DUCKLING, KUMQUATS, GINGER, STAR ANISE, STEAMED BAO BUNS (A)
24
BRAISED BEEF SHORT RIBS, PEANUT “RENDANG”, KAFFIR LIME, COCONUT RICE
19
PAN-ROASTED BABY CHICKEN, THAI CHILIS, GARLIC-PEPPER SAUCE, CORIANDER
14
GRILLED LAMB CHOPS, CILANTRO GINGER VINAIGRETTE, GARLIC SOY GLAZED EGGPLANT
17
FILET OF BEEF “SICHUAN AU POIVRE”, MALA POTATOES, SMOKED CHILI –SHALLOT REDUCTION
27
CRISPY GLAZED QUAIL, “GENERAL TSO”, SWEET- SOUR CHILI- SOY SAUCE, GARLIC, SCALLIONS
15
VEGETABLES, RICE, & NOODLES ROASTED WINTER VEGETABLES, KOREAN CHILI SAUCE, SCALLIONS, SESAME
5
LOBSTER & CRAB XO FRIED RICE, GARLIC CHIVES AND CRISPY SHALLOTS
6
MARKET VEGETABLE FRIED RICE, ORGANIC EGG, GREEN ONION, SWEET SOY
4
HUNAN EGGPLANT & SNOW PEA PODS, GARLIC-CHILI SOY GLAZE
4
HAND MADE SMOKED SAUSAGE FRIED RICE, SWEET ONIONS, TOASTED SESAME OIL
5
HOUSE MADE SHANGHAI STYLE NOODLES, BRAISED BEEF, HON SHIMEJI MUSHROOMS, THAI BASIL
5
HONG KONG STYLE NOODLES, SHIITAKE, SCALLIONS, SWEET ONIONS, BEAN SPROUTS
4
SPICY HAND CUT CHOW FUN NOODLES, CHICKEN, GARLIC, FRESNO CHILIES & THAI BASIL LEAVES
5
Chef’s Tasting Menu Is Available For The Entire Table
Executive Chef, Brian Becher re/ ASIAN CUISINE | Wolfgang Puck serves exclusively Halal Meats. Dishes marked with (A) contain alcohol. All dishes can be prepared without alcohol upon request. We prepare our cuisine with peanut oil. Please tell us of any allergies or dietary restrictions All prices are in local currency (BD) and are subject to 10% service charge and 10% government levy.
7
SPICY TUNA TARTARE IN SESAME MISO CONES, CHILI AIOLI, SHAVED BONITO
7
STIR FRIED CHICKEN, LETTUCE CUPS, CRISPY RICE STICKS, ROASTED SQUASH
8
CHINESE CHICKEN SALAD, HOT MUSTARD DRESSING, CANDIED CASHEWS
9
LOBSTER & SHRIMP SPRING ROLLS, HONEY & 10- SPICE DIPPING SAUCE
9
BUTTERNUT SQUASH SOUP, THAI PRAWN DUMPLING, YOUNG COCONUT, WILD MUSHROOMS
6
DUMPLINGS & DIM SUM CHILI “DAN DAN” CHICKEN DUMPLINGS, PRESERVED VEGETABLES, SICHUAN PEPPER, ROASTED PEANUTS
7
PAN SEARED POT STICKERS, WAGYU BEEF, SCALLION, CHILI OIL, CILANTRO AND BLACK VINEGAR
8
XO SHRIMP DUMPLINGS, CRISPY GARLIC, CHINESE CHIVES, FERMENTED BLACK BEANS
8
STEAMED BAO BUNS, WAGYU BEEF SHORT RIBS, SWEET BEAN GLAZE, PICKLED CHILI
9
SWEET PEPPER CHUI CHOW DUMPLINGS, TIGER PRAWN, WAGYU BEEF, PEANUTS, TOASTED SESAME
8
FISH & SHELLFISH STEAMED WILD SALMON “HONG KONG” STYLE, BOK CHOY, GINGER, CHILIES, CILANTRO, GREEN ONIONS
12
ANGRY LOBSTER”, THAI CHILIES, GARLIC, BLACK BEANS, SOY SAUCE, SWEET ONIONS (A)
35
PAN-SEARED LOUP DE MER, PRAWN “MALAY LAKSA”, COCONUT, CHILIS, HOUSE MADE RICE NOODLES
16
MISO-HONEY MARINATED BLACK COD, SWEET BEAN-SESAME DRESSING, CHILLED NOODLE SALAD
21
WOK FRIED WHOLE BLACK SEA BASS FOR TWO, SOY-CHIN KIANG BLACK VINEGAR, CILANTRO
30
SINGAPORE CHILI PRAWNS, SPICY CHILI SAMBAL, KALAMANSI, MANTOU CRISPY BUNS
17
MEAT & POULTRY ROASTED CHINESE DUCKLING, KUMQUATS, GINGER, STAR ANISE, STEAMED BAO BUNS (A)
24
BRAISED BEEF SHORT RIBS, PEANUT “RENDANG”, KAFFIR LIME, COCONUT RICE
19
PAN-ROASTED BABY CHICKEN, THAI CHILIS, GARLIC-PEPPER SAUCE, CORIANDER
14
GRILLED LAMB CHOPS, CILANTRO GINGER VINAIGRETTE, GARLIC SOY GLAZED EGGPLANT
17
FILET OF BEEF “SICHUAN AU POIVRE”, MALA POTATOES, SMOKED CHILI –SHALLOT REDUCTION
27
CRISPY GLAZED QUAIL, “GENERAL TSO”, SWEET- SOUR CHILI- SOY SAUCE, GARLIC, SCALLIONS
15
VEGETABLES, RICE, & NOODLES ROASTED WINTER VEGETABLES, KOREAN CHILI SAUCE, SCALLIONS, SESAME
5
LOBSTER & CRAB XO FRIED RICE, GARLIC CHIVES AND CRISPY SHALLOTS
6
MARKET VEGETABLE FRIED RICE, ORGANIC EGG, GREEN ONION, SWEET SOY
4
HUNAN EGGPLANT & SNOW PEA PODS, GARLIC-CHILI SOY GLAZE
4
HAND MADE SMOKED SAUSAGE FRIED RICE, SWEET ONIONS, TOASTED SESAME OIL
5
HOUSE MADE SHANGHAI STYLE NOODLES, BRAISED BEEF, HON SHIMEJI MUSHROOMS, THAI BASIL
5
HONG KONG STYLE NOODLES, SHIITAKE, SCALLIONS, SWEET ONIONS, BEAN SPROUTS
4
SPICY HAND CUT CHOW FUN NOODLES, CHICKEN, GARLIC, FRESNO CHILIES & THAI BASIL LEAVES
5
Chef’s Tasting Menu Is Available For The Entire Table
Executive Chef, Brian Becher re/ ASIAN CUISINE | Wolfgang Puck serves exclusively Halal Meats. Dishes marked with (A) contain alcohol. All dishes can be prepared without alcohol upon request. We prepare our cuisine with peanut oil. Please tell us of any allergies or dietary restrictions All prices are in local currency (BD) and are subject to 10% service charge and 10% government levy.
