yung-les-fusion Menu and Prices

2 Sate’, 2 Pot Stickers, 2 crispy Rolls and 2 Samosas with a taste of Fusion Salad

Miniature spare ribs baked in garlic pesto and garnished with cilantro.

Indian style fried rolls, filled with potatoes, peas, ginger and garam masala. Served with mint chutney.

Crab meat mixed with potatoes, chives, shallots, lightly breaded, sautéed and served with a corn mango salsa and a drizzle of Wasabi sauce.

Skewered Beef, Pork or Chicken, served with peanut sauce and a taste of Fusion Salad.

Rice wrappers filled with rice noodles, shrimp, vegetables. Served with Hoisin sauce with chopped peanuts and chili.

Fresh potstickers filled with ground pork, Napa cabbage, cilantro and ginger served with soy rice vinegar and sesame oil.

Northern Vietnamese favorite. Rice crepe filled with diced chicken, shiitake mushrooms and shallots. Served with a mild dipping sauce and garnished with crispy shallots.

Fried rolls filled with chicken, carrots, vermicelli noodles and mushrooms. Served with lettuce, mint and dipping sauce.

Chicken, mushrooms, galangal, lemon grass, kifer lime leaves in a chicken coconut broth.

Flavorful lemon grass, aromatic galangal, straw mushrooms and shrimp.

A combination of fillet of fish, fresh pineapple, taro stem, tomatoes and bean sprouts, in a hot and sour broth.

Offerings vary based on season and Chef’s inspirations.

Shredded green papaya, with diced tomatoes, dry shrimp, fresh herbs, mixed in sugar lemon sauce, served on lettuce and topped with chopped peanuts.

Shredded green apples, Jicama and carrots tossed with lime vinaigrette, chopped peanuts and Rau Ram herb. Top with grilled prawns. Served with shrimp chips.

Seared rare Ahi tuna, mixed with tropical fruit tossed with lemon juice, olive oil and mint on a bed of spring mix.

Salad of shredded red cabbage, Jicama, carrots, tossed with chopped peanuts, fresh herbs and an oiless vinaigrette. Garnished with orange segments.

cubed chicken, shredded lettuce, carrots, crispy rice noodles, roasted peanuts, cilantro and sesame seeds. Served with house dressing. (Can be made with Tofu.)

Fillet of salmon encrusted in crushed black and white sesame seeds, sautéed lightly in oil and baked. Served on bed of spring mix with Dijon vinaigrette and garnished with tropical fruits

Roasted beets tossed with shallots, fine herbs and balsamic vinaigrette on a bed of spring mix.

Lightly breaded and pan fried. Seasonal vegetables and choice of brown/cumin rice or scallop potatoes.

Two pan-seared duck breasts served with reduced port wine sauce. Seasonal vegetables and choice of brown/cumin rice or scallop potatoes.

Wild prawns marinated in rosemary and grilled. Served with cumin rice and vegetables