Food by Fanta Langley

🍽️ Appetizers

Creative Thai-inspired small plates with bold flavours, colourful presentations and playful textures. Served all day.

Ballerina Wings (GFO)

Fried boneless wings glazed with tamarind and palm sugar, paired with tropical fruit salsa.

Bechamel Taro Nachos (VO)

Tamarind-marinated prawns over taro chips topped with avocado béchamel, Swiss and mozzarella.

Chor Muang Flower Dumplings (VO, GF)

Thai flower-shaped dumplings (chicken, pork and veggie) filled with peanut, radish and herbs.

Seared Mango Tuna (GF)

Ginger-marinated ahi tuna with green mango salsa and avocado.

Siam Sliders (I)

A trio of mini burgers featuring lemongrass chicken, prawn and pork, each with unique curry blends.

Eggplant Chicken Roulade

Lemongrass-marinated chicken wrapped with eggplant and finished with spicy herb dressing.

Namprik Ong Prawn Bao

Bao stuffed with prawns and Swiss cheese, served with greens and a spicy dip.

🥞 Brunch & Lunch

Morning and midday comfort dishes with Thai twists and upscale brunch creativity. Served until 2:30 PM.

Avocado Prawn Toast (VO)

Avocado and prawns on toasted bread with bacon seasoning and microgreens.

Hidden Gold Benny

A poached egg wrapped in a pork ball over bacon, lettuce and ham with fries and asparagus; finished with red curry basil hollandaise.

Stuffed Omelette (VO, GF)

Fluffy omelette filled with seasoned pork, onion, cilantro and peppers; served with garlic potatoes.

Belgian Waffle (VO)

Belgian waffle with fruit and ice cream, or with bacon and maple syrup.

Soufflé Pancake (V)

Fluffy soufflé-style pancake topped with crème brûlée sauce and fresh fruit.

Grilled Cheese Chicken Waffle (VO)

Waffle layered with fried BBQ chicken, cheddar, greens and avocado mayo.

Menagerie French Toast Brulée (VO)

Custard-soaked bacon bread stuffed with peach cream and banana, topped with coconut caramel.

Pork Tenderloin Schnitzel

Breaded pork with pineapple BBQ, greens, candied walnuts and raspberry vinaigrette.

Midnight Burger

Charcoal bun burger with bacon, tomato, cheddar and house sauce; served with taro or yam fries or salad.

🥗 Soups & Salads

Refreshing, aromatic dishes with Thai herbs and seasonal vegetables. Served all day.

Gang Liang Soup

Butternut squash, lemon basil and ginger, finished with shrimp paste and a touch of cream cheese ice cream.

House Salad (V)

Mixed greens with apple, pineapple, nuts, havarti and avocado in raspberry vinaigrette.

Add-ons: lemongrass chicken, fried chicken, prawns or avocado.

🍽️ Dinner

Elegant entrées blending Thai flavours with modern bistro technique. Served from 2:30 PM.

Almond-Crusted Arctic Char (GFO)

Pan-seared char with cauliflower purée, asparagus and beets.

Sablefish Risotto (GF)

Pan-seared sablefish over portobello risotto with Swiss cheese.

Fettuccini Scallop Pad Cha (VO)

Scallops with basil, parmesan and peppercorn-ginger sauce over linguini.

Seared Mango Tuna (GF)

Ginger-marinated tuna with mango salsa and avocado.

Sous-Vide Thai Khao Soi Steak

AAA steak with egg noodles, vegetables and spicy khao soi gravy.

Massaman Lamb Shank (GF)

Slow-braised lamb shank with pommes purée, tamarind, carrot and broccoli.

Yellow Curry Garlic Chicken

Pan-seared chicken with seasonal vegetables in yellow curry sauce.

King Oyster Mushroom Risotto (V, GF)

Tom kha–infused risotto with grilled mushrooms and Swiss cheese.

🍰 Desserts

Thai-inspired sweets with French technique and tropical flavours. Served all day.

Apple Tarte

French-style apple tarte with gala apples and coconut-rum ice cream.

Banoffee Crumble (V)

Layers of banana, strawberry, cream and cookie crumble with coconut caramel.

Coconut Crème Brûlée (GF, V)

Silky coconut custard infused with pandan leaf.

Thairamisu (V)

Thai tea–coffee tiramisu with spiced biscuits and white chocolate.