Breakfast Menu "Banyan Tree" Union City

Gado - Gado

salad of blanched vegetables combined with fried shrimp cakes, tofu, and hard - boiled eggs, served with a spicy peanut sauce

Malaysian Rojak

tropical fruit and vegetable salad topped with a sweet peanut, chili and belacham shrimp paste dressing

Seafood Soup with Salted Cabbage and Bean Curd

scallops, shrimp and calamari in a clear soup with a slightly rart finish

Seaweed Seafood Soup

nori seaweed, mushrooms, seafood and baby corn in a delicate egg drop broth

Tom Yam

hot and sour soup with seafood and vegetables in a spicy lemongrass stack

Tom Yam Soup with Live Clams

live clams cooked in a traditional tom yam soup

Vegetarian Tom Yam Soup

the same great tom yam soup but strictly vegetarian

Malaysian Herbal Chicken Soup

chicken - on - the bone simmered in a balanced mixture of Chinese medicinal herbs and vegetables

Sarang Seafood Taro Nest

originally introduced by the Malaysia Chinese community, this dish is made by mashing and deep frying taro root into a nest shape and stuffing the center with shrimp, squid, scallops, vegetabless, and cashew nuts. Served on a sizzling hot plate

Sambal Shrimp

a traditional favorite in every Malaysian home. Shrimp and shredded shallot and onions sauteed in spiced chili - shrimp sauce

Mango Shrimp

shrimp and shredded mango cooked in a spicy - sweet and sour sauce

Singaporean Chili Prawns

prawns cooked in a chili, garlic and tomato sauce, finished with an egg before serving

Coconut Jumbo Prawns

prawns cooked in coconut batter and fried gently - served with lettuce

Padang Jumbo Prawns

Prawns cooked in a sweet and spicy cream sauce

Siam Jumbo Prawns

with shell - prawns and shredded shallot and onions cooked in a hot and sour lemongrass sauce

Thai Jumbo Prawns

prawns cooked in fresh chili paste and sweet soy sauce

Thai Fish

Fish cooked in fresh chili paste and sweet soy sauce

Sizzling Sayang Seafood

shrimp, calamari, scallops, tomatoes, okra and eggplant in a spicy, tomato coconut sauce. Served on a sizzling hot plate

Penang Sizzling Jumbo Scallops

scallops, onions and green and red peppers in a curry - belachan sauce. Served on a sizzling hot plate

Kang Pao Calamari

sauteed calamari with ginger, onion, hot chili peppers and brown sauce

Kang Kong Calamari

Steamed water spinach with calamari and smothered on our special satay sauce

Fried Calamari

calamari baked toss - cooked with onion, red and green peppers

Banyan Tree Spicy Clam

fried clams cooked with dried shrimp in a sweet and spicy sauce

Special Curry Clams

fried clams with Malaysian - style curry

La La Clams

fried clams in a chili, garlic and plum sauce

Black Bean Clams

clams cooked in a black bean sauce

Pomfret Fish Belachan

deep fried fish from the indo-Pacific region with shrimp paste sauce

Thai Whole Red Snapper

fried red snapper served in a spicy, sweet and sour sauce containing red ginger, galagal, kallir lime leaves and lemongrass

Singaporean Black Pepper Crab

one of Singapore's most famous dishes crab sauteed in black pepper and spices

Singaporean Chili Crab

also a famous Singaporean dish. Dish sauteed in chili, garlic and tomato sauce, finished with an egg before serving

Aromatic Crab

crab sauteed in a spicy, shriimp - curry paste

Penang Crab

crab cooked in spicy mango sauce

Dried Curry Crab

crab in red curry sauce

Singapore Whole Red Snapper

fried whole red snapper served in a light ginger soy sauce

Malaysian Pomfret Fish

deep fried pomfret fish with Malayasian flavor sauce

Good Taste Shrimp

shrimp, onion, green pepper, milk, curry belachan

Sizzling Scallop

seafood scallop with green pepper and onions in black pepper sauce

Thai Salmon

salmon cooked in spicy, sweet and sour sauce containing red ginger, galange, kallir line leaves and lemongrass

Sizzling Triple Delight

combination-delight with scallop, shrimp, squid, onion and scallion

Bean Curd in Casserole

scallop, shrimp, squid, baby corn, carrot, mushroom, snow peas served in casserale

Steamed Pomfret Fish in Teon Chow Style

steamed fish served with salted cabbage, bean curd, tomatoes, scallion and mushroom

Rendang Beef

beef cubes stewed in rich coconut milk spiced with ginger, lemongrass, lime leaves and a dash of curry powder until the meat is moist, tender and sublly sweet

Malaysian Short Ribs

marinated beef short ribs fried lightly and served in a bean sauce

Sizzling Beef

thin Slices of marinated beef with green peppers and onions in a black pepper sauce - served on a sizzling hot plate

Kong Pao Beef

slices of tenderloin beef with ginger, scallions and fresh chili sauteed in a spicy brown sauce

Kong Pao Lamb

slices of tenderloin lamb with ginger, scallions and fresh chili sauteed in a spicy brown sauce

Kong Pao Prawns

slices of tenderloin prawns with ginger, scallions and fresh chili sauteed in a spicy brown sauce

Kong Pao Fish

slices of tenderloin fish with ginger, scallions and fresh chili sauteed in a spicy brown sauce

Padang Lamb

lamb slices cooked in a sweet and spicy cream sauce

Sarang Shredded Beef

a nest - shaped dish made by forming and frying mashed taro root and filling the center with crispy shredded beef

Siam Shredded Beef

shredded beef sauteed in a hot sour lemongrass sauce which surrounded with broccoli

Mango Spareribs

BBQ Lamb

Hainanese Chicken

a Singaporean classic, it is chicken steamed in its own stock, accompanied by chicken marinated rice and chili ginger sauce

Sarang Chicken Taro Nest

made by mashing and deep frying taro root info a nest shape and stuffing the center with chicken baby corn and black mushrooms, topped with cashew nuts

Aromatic Chicken

crispy boneless chicken served with mango in a tangy lemongrass and garlic sauce

Mango Chicken

spicy chicken and shredded mango in a sweet and sour tomato sauce, served in the mango shell

Sweet and Sour Chicken

Pineapple Chicken

shredded pineapple, chicken, snow peas, carrot in special sauce

Sweet and Sour Pork

Lychee Spareribs

deep fried spareribs in an authentic lychee sauce

Red Curry

the most common of all curry pastes. Made from a mix of dried red chilies, lemongrass, coriander, pandan leaves, and curry leaves. This curry includes potatoes, eggplant, okra and long beans.

Green Curry

spicier than red curry. Made from fresh green chilies, lemongrass, coriander, pandan leaves, garlic, shrimp paste, and kaffir lime leaves. This curry also includes potatoes, eggplant, okra and long beans.

Malaysian Dry Curry

made from dried chilies, turmeric, lemongrass, galangal and curry leaves. This paste has s smooth peppery flavor and includes potatoes. 1. Chicken ?

Chicken

Beef

Lamb

chef recommends dry curry

Fish Filets

chef recommends dry curry

Seafood

Calamari

Shrimp

chef recommends dry curry

Vegetables

Kang Kong Belachan

sauteed water spinach with garlic, onions, and Malaysian shrimp paste sauce

Lady Fingers Belachan

sauteed okra with spicy Malaysian shrimp paste sauce

String Beans Belachan

sauteed string beans with spicy Malaysian shrimp paste sauce

Malaysia Buddhist

mixed vegetables with tofu sheets and Chinese mushrooms in a vegetarian oyster sauce

Golden Tofu

bean curd with minced shrimp, calamari, salted fish, mushrooms, corn, snow peas and scallions served in a golden sauce

Bangkok Tofu

bean curd with minced shrimp, calamari, celery and chili in a spicy, sweet and sour sauce.

Thai Bean Curd

fried Bean Curd with mushrooms, red and green peppers dressed with chili paste and sweet soy sauce.

Malaysia Bean Curd

fried Bean Curd with mushrooms, red and green peppers cooked in our own chef special sauce.

Mango Tofu

shredded mango and tofu cooked in a spicy, sweet and sour sauce, served in the mango shell.

Sarang Vegetable Taro Nest

a nest-shaped dish made by forming and frying mashed taro root and filling the center with, baby corns, snow peas and black mushrooms, topped with cashew nuts.

Laksa Mee

spicy, red coconut curry soup with yellow noodles, shredded chicken and mixed vegetables. Traditional seafood version upon request

Seafood Tom Yam Rice Noodle Soup

rice noodles served in a spicy lemongrass stock with seafood and straw mushrooms.

Char Kway Teow

broad rice noodles with shrimp, fish cake, bean sprouts and egg, stir-fried in our Malaysian black soy sauce and chili paste. Traditionally served by street vendors in Singapore and Kuala Lumpur. Vegetarian Upon Request

Mee Goreng

Malaysian-influenced Indian yellow noodles stir-fried with tofu, potatoes, shrimp, eggs and bean sprouts. Vegetarian Upon Request

Hokkien Mee

thick egg noodles stir-fried with shrimp, fish cake, and vegetables in a rich, oyster sauce gravy. Vegetarian Upon Request

Malaysian Egg Scramble Chow Fun

pan-fried wide rice noodles cooked in our egg-white sauce and topped with seafood and vegetables.

Mee Siam

rice vermicelli with tofu, chicken and bean sprouts stir-fried in a spicy Thai chili sauce and topped with peanuts and sliced hard-boiled eggs. vegetarian upon request traditional seafood version upon request

Pad Thai

Thai rice stick noodles stir-fried with shrimp, chicken, bean curd, scallions, egg, bean sprouts and ground peanuts.

Singapore Fried Vermicelli

to create this dish, the Chinese in Singapore borrowed curry from the Indian community and combined it with tomatoes, belachan paste and Malaysian spices.

Flat Noodles

served chicken broth with chicken and shrimp.

Nasi Lemak

coconut rice flavored with cloves and pandan leaves, served with curry chicken fried anchovies, peanuts, har - boiled egg and vegetables - combination plate

Stir-Fried Nasi Lemak

coconut rice stir-fried with shrimp, egg and onion, served in a coconut shell.

Nasi Goreng

fried rice with eggs, vegetables and chilies, topped with a fried egg. served with curry calamari, fried chicken and prawn crackers. (combination plate)

Banyan Garden Fried Rice

fried rice with chicken, shrimp, fresh chilies, onion and sweet basil in a brown sauce.

Pineapple Fried Rice

rice fried with pieces of pineapple, shrimp, egg, peas, raisins, cashews and spices. served in a pineapple bowl. vegetarian upon request

Satay Fried Rice

fried rice with chicken or beef in a satay marinade of ginger, garlic, and lemongrass. vegetarian upon request

Malaysia Fried Rice

fried rice with chicken, onion, peas, tomatoes cooked in a Malaysian flavor sauce. vegetarian upon request

Seafood Fried Rice

fried rice with shrimp, scallops, calamari, scallions and peas cooked in our own chef special sauce. vegetarian upon request

Swhite Rice

SHainanese Chicken Rice

SCoconut Rice

Pot of Tea

choice of green, black, oolong, chrysanthemum, or jasmine

Malaysian Hot Tea -Teh Tarik

Malaysian Hot Coffee - White Coffee

Fresh Watermelon Juice

Fresh Lime Juice

Fresh Carrot Juice

Fresh Young Coconut Juice

Pineapple Juice

Lychee Juice

Rambutan Juice

Longan Juice

Soy Bean Milk w/ Grass Jelly

Air Batu Campur A C

an icy, sweet drink featuring shaved ice topped with red beans, sweet corn,evaporated milk, red rose syrup and a rainbow of jellies, a la mode-add $1-$1.00

Malaysian Iced Tea

Malaysian Iced Coffee

Thai Iced Tea

Soy Bean Milk

Lemon Iced Tea

Soda

coke, diet coke, sprite, ginger ale and root beer

R.H.PHILLIPS

dunnigan hill

Columbia - Crest Gewurztraminer

columbia valley 2001

Husch

anderson valley 2001

Foxridge Chardonnay

Zenato Pinot Grigio

veneto, Italy 2001

Fetzer Vinerards

california 2002

Blackstone Mertot

Kendall - Jackson Cabernet Sauvignon Vintner's Reserve

california 2001

Avalon Cabernet Sauvignon

napa valley 2002

Beringer White Zinafandel

california 2003

Budweiser

Bud Light

Tiger - Singapore

a.pilsner-style beer with a crisp clean finish ,goes well with Gingaporean dishes such as satay and spicy Malaysian specialties

Tsingtao - China

a smooth German-style.Chinese langer

San.Miguel.Dark - Philipines

a robust, Bavarian-style dark lager that is perfect with boldly spiced dishes

San Miguel - Philippines

premium lager

Corona - Mexico

a light pale langer with little carbonation

Sigha - Thailand

a dry hoppy lager brewed in Bangkok one of the richer langer in Asia goes well with intense Thai foods

Heineken - Dutch

a light European pilsner with full flvor

Guinness Extra Stout - Ireland

dark black with a big, toasty

Chocolate Aroma

Nutty Pancake

Malaysian crepe filled with ground peanuts, sugar and sweet corn, topped with whipped cream and chocolate sauce - a la mode - add $1.00

Banana Pancake

Malaysian crepe filled with bananas and topped with whipped cream and chopped nuts - a la mode - add $1.00

Kaya Pancake

Malaysian crepe filled with sweet coconut jam and topped with whipped cream and chopped nuts - a la mode - add $1.00

Bananas Goreng

bananas battered and fried, served with coconut ice cream

Pineapple Goreng

pineapple slices battered and fried then drizzled with honey, and served with vanilla ice cream

Bubur Cha Cha

a popular regional dessert diced sweet potatoes and yams cooked in sweet coconut milk and tapioca, can be served hot or cold

Mango Sticky Rice

fresh mango and sticky rice topped with sweet evaporated milk - a la mode - add $1.00

Coconut Pudding Cake

a steamed dessert with a creamy texture

Ice Cream - Chef's Choice

choice of coconut, green tea, vanilla, taro and mango. Topped with whipped cream and chocolate syrup