Malai Kitchen (Southlake)

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 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.

Four 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.

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.

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.

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.

Three fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint, and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

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

Three fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint, and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. Served with nuoc mam and peanut sauce.

Four 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.

Four jumbo whole wings, fried then wok-seared in our lemongrass-chili glaze has red boat, rice vinegar, garlic, and sesame seeds.

A tasting of the four most common "to-share" items, Vietnamese meatballs, imperial rolls, chicken satay and ahi tuna spring roll. Serves two people.

Three 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.

Three 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.

Foure "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.

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.

Four Indian pastries filled with spiced beef mixtue wrapped in wonton paper and fried. Cooked with garlic, ginger, onion, mint, and chillies. Served with tamarind chutney and cilantro yogurt sauce.

Three 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.

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

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.

Four Indian pastries filled with spiced Potato mixture wrapped in wonton paper and fried. Cooked with garlic, ginger, onion, mint, and chillies. Served with tamarind chutney and cilantro yogurt sauce.

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.

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

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, Thai basil.

Three crispy wonton shells stuffed with seared shrimp, topped with pickled bean sprouts. With sriracha aioli, sliced jalapenos, chopped Thai basil, mint and cilantro.

Flavorful salad with lots of texture from five 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.

Three 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.

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

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.

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

pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze

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

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.

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.

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

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.

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 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.

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.

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.

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-fried 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.

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 and bell peppers in garlic soy, served on a bed of seasoned jasmine rice. With tomatoes, Thai basil, and onions.

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 Thia chilis.

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. 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. With carrots, green onions, and cilantro.

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

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

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.

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

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

Soup-like 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, shitake mushrooms and bell peppers.

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

A 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, jalapeños, and a Chinese breadstick for dipping.

Savory soup with a twelve 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, jalapeños, 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.

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.

A 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, hoisin, lime, jalapenos, and a Chinese breadstick for dipping.

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

A savory soup with a 12-hour simmered beef bone broth, thinly shaven beef tenderloin and 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, enoki and beech mushrooms. With bell pepper, green onions and mint served with jasmine rice.

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

Green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing. With 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 crispy fried local tofu, crushed peanuts. 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.

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.

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

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

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

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

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

Added to any entrée.

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 housemade 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.

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

ABV 8.0% Hazy IPA brewed with pale malt, oats, and wheat, and generously dry hopped to create an aromatic, juicy, and tropical ale. The hop varieties may vary seasonally. Pairs well with Shishito Peppers and Jumbo Scallops

ABV 5.5% Pale Belgian wheat beer brewed with our peach ginger detox tea. Notes of fresh peach, witbier spice, and candied ginger. Pairs well with Green Papaya Salad or Ruby Trout

ABV 4.1% Crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. The name and style were inspired by a beer famously only available on the streets of Hanoi. Pairs well with Thai chicken wings or whole branzino.

ABV 7.0% Our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander, and five different american hops. Use of fresh spices straight from our kitchen make it easy to pair! Pairs well with Lemongrass Mussels or Green Curry

ABV 6.6% American porter brewed with notes of cacao nibs, toasted coconut, and moderate Thai chili spice. Pairs well with Thai Tacos or Massaman Lamb

A rotating seasonal beer that changes often. Our brewer is constantly exploring new seasonally-appropriate styles and ingredients. Please ask your server, “what’s the Thai-1-On rotator?” you’ll be glad you did!

Designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel. Fords Gin, Cherry Heering, Triplum, Benedictine, Angostura, Pineapple, Lemon, and Lime

Jalapeño-infused Malai’s Maestro Dobel Tequila, Lime, Agave, Tamarind, Basil, and Hawaiian Black Lava Salt Rim

Hangar One Vodka, Ginger Beer, Cucumber, Mint, Lime, and Thai Basil

Tito’s Vodka, Aperol, Muddled Orange, Mint, Lime, Pineapple Juice, and Soda

Hayman’s Gin, Lemongrass, Kaffir Lime, Ginger, Lemon Juice, and Topped with Thai-P-A

Fords Gin, Mint, Ginger, Lime, Topo Chico and Sea Salt

Tin Cup, Apricot Liqueur, Ripe Mango, Lemon, and Mint

*Limit 1 per item

*Limit 1 per item

*Limit 1 per item