Malai Kitchen (Fort Worth)

Grilled chicken satay, imperial rolls, spring rolls, Vietnamese meatballs.

Seared rare ahi tuna, rice noodles, pickled bean sprouts, herbs.

Shredded with candied bacon, ripe mango, chopped peanuts, chili lime dressing.

Diced sushi grade ahi tuna, minced herbs, cucumbers, Thai chilies, avocado slices, wonton chips.

Minced pork, green onions, caramel, herbs.

Fermented tea leaves, Napa cabbage, toasted Burmese nuts, crispy garlic, dried shrimp.

Peanut turmeric bourbon marinated chicken, chili relish.

Pickled bean sprouts, cilantro, crispy wonton shell.

Shrimp, pork, bean thread noodles, herbs, crispy rice paper.

Japanese peppers, skinny tempura, sweet and sour dipping sauce.

Jumbo whole wings, Thai chili garlic glaze, toasted sesame seeds.

Beef, garlic, ginger, cilantro yogurt sauce.

With ginger and lime.

Pei mussels, lemongrass, sauvignon blanc coconut broth and grilled banh mi bread.

Spiced chicken broth, white meat chicken, thin rice noodles, bean sprouts, fresh herbs.

Hanoi style spiced broth, sliced tenderloin, thin rice noodles, fresh herbs.

Black tiger shrimp, enoki, mint, hot and sour broth.

Chicken breast, galangal, shiitakes, scallions, tomatoes.

Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.

Chilled rice noodles, cucumbers, peanuts, garlic lime dressing, imperial roll.

Wok seared with mountain soy, egg, shiitakes, cherry tomatoes, broccoli.

Peanuts, cherry tomatoes, carrots, green onions, turmeric, egg.

Wok seared chicken breast, green onions, carrots, lemongrass caramel sauce, rice, sliced ginger.

Fresh flat noodles, chicken breast, egg, broccoli, bean sprouts, cherry tomatoes, sweet soy sauce.

Fresh jasmine rice flat noodles, spicy chopped tenderloin, bell peppers, Thai basil.

Chicken breast, egg, green onions, cilantro, cherry tomatoes, sweet garlic sauce.

Wok tossed rice noodles, black tiger shrimp, egg, local tofu, chopped peanuts, spicy tamarind sauce.

Chicken breast, bell peppers, pineapple, potatoes, tomatoes, brown jasmine rice.

Curried coconut broth, tiger shrimp, broccoli, bok choy, egg noodles.

1 per order.

Coconut herb dressing, mixed greens, spicy croutons.

Citrus street salad, cilantro jasmine rice, roasted tomato coconut sauce.

Hand harvested scallops, pad Thai noodles, egg, local tofu, spicy tamarind sauce, crushed peanuts.

Garlic lemongrass poached MSC Certified 7 oz filet, baby bok choy, thin rice noodles, chili lime broth.

Pan seared Georges bank cod, wok-seared vegetables, curried jasmine rice.

Australian fore shank, peanut tamarind curry, boiled egg, jasmine rice.

Half rack. Ginger soy glaze, green curry noodles, green papaya slaw.

Pan roasted 7 oz filet, garlic shallot rub, sweet soy glaze, wok seared vegetables, rice.

No proteins may be added.

Sticky rice, sweet coconut custard, ripe mango, rice crispy.

Bruleed banana, fresh whipped cream, dark chocolate.

A tasting of the 4 most common "to-share" items intended for 2 people. Includes Vietnamese meatballs, imperial rolls, chicken satay, and ahi tuna spring roll.

3 fresh rice paper salad rolls with lightly seared sushi-grade ahi tuna, rice noodles, mint, and cilantro. Wrapped with pickled bean sprouts, carrots, lettuce, and green onions. Served with nuoc mam and peanut sauce.

Prince Edward Island mussels steamed in a Thai coconut broth with grilled banh mi bread. Broth has white wine, butter, sliced red jalapeños, tomatoes, lemongrass, garlic, Thai chili, and Thai basil.

3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, riced noodles, mint, and cilantro. Wrapped with pickled bean sprouts, carrots, lettuce, and green onions. Served with nuoc mam and peanut sauce.

4 "bun cha style" pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam. Meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey.

3 marinated sliced chicken breast skewers grilled over open-flame and marinated in a paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. Served with peanut sauce and chili-shallot relish.

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs. The mix is seasoned with onion, garlic, carrots, jicama, red jalapeño, and cellophane noodles. Served with sesame soy sauce.

3 crispy wonton shells stuffed with wok-seared pulled pork or shrimp. Topped with pickled bean sprouts, sriracha aioli, sliced jalapeños, chopped Thai basil, mint, and cilantro.

4 jumbo whole wings, fried then wok-seared in our lemongrass-chili glaze. Glaze has Red Boat, rice vinegar, garlic, and sesame seeds.

Japanese medium-spiced peppers that are lightly tempura-battered and fried. Sprinkled with lemon zest and Himalayan pink salt and served with sweet chili dipping sauce.

Steamed and tossed in a spicy seasoning blend. Served with blistered red jalapeño.

4 Indian pastries filled with spiced beef or potato mixture wrapped in wonton paper and fried.

Jump lump crab sauteed with fresh coconut milk and served with shrimp chips. The dip has eg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder.

Rich coconut milk broth with chicken, shiitake mushrooms, and cherry tomatoes. The broth is infused with galangal, lemongrass, kaffir line leaves, green onions, and cilantro.

Hot and sour lemongrass broth with butterflied shrimp, enoki, and beech mushrooms. Contains bell pepper, green onions, and mint and served with jasmine rice.

Hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach, and rice noodles. Contains beech mushrooms, tomato, pineapple, green onions, and soy.

A savory soup with 12-hour simmered beef bone broth, thinly shaved beef tenderloin, fresh rice noodles, and topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

A savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, and topped with hydroponic bean sprouts and green onions. Served with a plate of fresh herbs, hoisen, lime, jalapeños, and a Chinese breadstick for dipping.

Traditional "slaw-like" salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon. Muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, Thai basil, and ripe mango in a Red Boat tamarind vinaigrette.

Flavorful salad with lots of texture from 5 types of Burmese nuts and crispy carrots tossed in a fermented green tea dressing. The salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat.

Simple green side-salad with cucumber ribbons and julienned ginger. Contains white pepper, shallots, cilantro, bell peppers, and vinegar-lime dressing.

Freshly diced sushi-grade ahi tuna served with Thai "laab style" with sliced avocado and wonton chips. The tuna is tossed with rice, powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, Thai basil, green onion, cucumber, Red Boat, and lime.

Green leafy salad with wok-seared shrimp, diced avocado, banh mi crouton, and tossed in a creamy buttermilk coconut dressing. Contains sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper.

Chilled rice noodle salad loaded with veggies and topped with wok-seared chicken, crushed peanuts, and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. Drizzled with nuoc mam dressing.

Chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and a crispy imperial roll. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. Drizzled with nuoc mam dressing.

Chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu and crushed peanuts. Veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. Drizzled with nuoc mam dressing. Can be made with a vegetarian dressing upon request.

Soup-like red curry made without coconut milk served in an iron pot with shrimp, rice noodles, and Siamese watercress. Made with a scratch red curry paste, Red Boat, lime juice, shiitake mushrooms, and bell peppers.

Scratch-made yellow curry with chicken, pineapple, potatoes, and cherry tomatoes with brown rice on the side. Comes with bell peppers, carrots, onion, and Thai basil.

Scratch-made green curry stew with chicken, Thai eggplant, crispy carrots, and choice of jasmine rice, brown rice, or rice noodles on the side. Comes with bell peppers, carrots, onion, and Thai basil.

Chopped beef tenderloin, lemongrass, kaffir lime leaves, and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side of cucumber salad. Comes with ball peppers, apple eggplant, onions, and potatoes.

Ginger-coriander based light coconut curry. Sauteed with shrimp and served over fresh egg noodles. Topped with crispy egg noodles and comes with bok choy, broccoli, green onion, cilantro, and chili oil.

Choice of 100% vegetarian red, green, or yellow curry sauce with local tofu, mixed vegetables, and Thai basil.

Pan-roasted 7-oz fillet with garlic-shallot rub, wok-seared vegetables, and sweet soy glaze. Vegetables include broccoli, bok choy, carrots, bell peppers, and onions and served with brown rice.

10-oz fillet, pan-roasted with peanuts, and drizzled with lemon-tomato coconut sauce. Served with green curry rice and citrus sweet salad.

3 hand-harvested day boat scallops served over out signature pad thai. The pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, and bean sprouts in a spicy tamarind sauce.

7-oz filet and poached in garlic- lemongrass white wine broth with baby bok choy and rice noodles. Served with cherry tomatoes, minced herbs, and lime juice.

Over roasted Icelandic cod smothered in our scratch red curry sauce over wok-seared vegetables and seasoned jasmine rice. Vegetables include bell peppers, bok choy, broccoli, carrots, onion, and Thai basil.

12-16oz whole fish with head and tail on, crispy fried, and glazed with tamarind-soy moon sauce. Served with jasmine rice and cucumber salad.

Vietnamese baguette layered with your choice of meat, pickled carrots and daikon, cucumbers, sriracha aioli, and cilantro.

Grilled half rack with ginger soy glaze served over green curry rice noodles. Topped with green papaya slaw and toasted sesames.

Slow-braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. Served with jasmine rice and a soft boiled egg. Contains Thai eggplant, potato, carrots, onion, ginger, and Thai basil.

Slow-braised in umami caramel-soy broth, served with a crispy potato straw, marinated shiitakes, and a soft tempura egg. Served over rice vermicelli noodles, local tofu, and scallions.

Stir-fried chicken breast and bell peppers in garlic soy. Served on a bed of seasoned jasmine rice. Comes with tomatoes, Thai basil, and onions.

Seasoned fried rice with pineapple, peanuts, and cilantro. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, and in a garlic-turmeric sauce.

Classic fried rice loaded with vegetables, Thai basil, and soy. Cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms.

Stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce. Served alongside seasoned jasmine rice and topped with pickled bean sprouts. Cooked with carrots, green onions, and cilantro.

Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce. Served alongside seasoned jasmine rice and topped with pickled bean sprouts. Cooked with carrots, green onions, and cilantro.

Seasoned minced pork with Thai basil. Served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg. Cooked with carrots, tomatoes, onion, cilantro, and Thai chillies.

A Thai classic. Wok-seared shrimp or wok-seared chicken breast, farm fresh egg, and local tofu tossed with rice noodles in a tangy tamarind sauce. Finished with crush peanuts. Contains carrots, green onions, and bean sprouts.

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce. Also has egg, carrots, green onions, cilantro, bell peppers, and red boat.

Wok-fired rice noodles mixed with chicken, shrimp, farm fresh egg, and local tofu. Tossed with tomatoes, cucumbers, tofu, cilantro, and dried chilies with tamarind soy over chopped lettuce.

Wok-seared fresh flat jasmine rice noodles i n a spicy soy, with beef tenderloin and thai basil. Tossed with tomatoes, onion, bell peppers, and thai chilies. served over chopped lettuce.

Wok- seared fresh flat jasmine rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli. Tossed with tomatoes, onion, garlic, and bean sprouts, Served over chopped lettuce.

Flaky-buttery flat bread, great for dipping, made with flour, coconut oil, and butter.

Puffed chips made from ground shrimp and tapioca flour. Seasoned with chili, garlic, coriander, and salt.

Vegetable medley lightly seared in garlic soy, vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers.

Side portion of basic fried rice with egg, carrots green onion and light soy, no modifications please.

Added to any entrée

Added to any entrée

Extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice. (One sticky rice is included in your meal)

White chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt.

Diced fresh mango and sticky rice pilled with a chili-rubbed rice crispy and served in pandan infused coconut cream.

Crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. served with hibiscus dipping sauce and house-made coconut gelato.

Scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango.

Single scoop of our signature coconut gelato made with toasted coconut, coconut milk, condensed milk, cream, palm sugar, and egg.

wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

A thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

wok-seared fresh flat jasmine rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

Your Choice of Condensed or Coconut Milk

a tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese Meatballs, Imperial rolls, Chicken Satay, Ahi Tuna Spring Roll

3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. *cannot be made without dressing

freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat

4 “bun cha style” pork patties, chargrilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

4 jumbo whole wings, fried then wok seared in our lemongrass-chili glaze has Red Boat, rice vinegar, garlic, and sesame seeds

japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce

Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil

4 indian pastries, filled with a spiced potato mixture, trapped in wonton paper and fried made with potatoes cooked wit peas, carrots, corn. onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing

classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

wok-seared fresh flat jasmine rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

A thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and thai basil

ginger-coriander based light coconut curry sautéed with chicken, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil

green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad

3 hand-harvested day boat scallops served over our signature pad thai, pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

Garlic lemongrass poached MSC certified 7 oz filet, baby bok choy, thin rice noodles, chili lime broth.7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg also has thai eggplant, potato, carrots, onion, ginger, and thai basil

Wok-fried with head and tail on, tamarind-soy moon sauce, cucumber salad, jasmine rice.

grilled half rack, with ginger soy glaze served over green curry rice noodles topped with green papaya slaw and toasted sesames

pan-roasted 7-oz filet with garlic-shallot rub, wok-seared vegetables and sweet soy glaze vegetables include broccoli, bok choy, carrots, bell peppers and onions and served with brown rice.

savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. served with jasmine rice

rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles also has beech mushrooms, tomato, pineapple, green onions, and soy

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango

white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

vegetable medley lightly seared in garlic soy vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers

steamed and tossed in a spicy seasoning blend served with blistered red jalapeno

side portion of basic fried rice with egg, carrots, green onion and light soy *no modifications please

flaky-buttery flat bread, great for dipping made with flour, coconut oil, and butter