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Man Huo Tang · Xi Tai Hui New Style Thai-Vietnamese Cuisine (Design Capital Store)

Southeast Asian cuisine · ⭐ 4.4

Shop 1038, 1st Floor, West Tower, Guangzhou Design Hub, Huangbian North Road

Dishes

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  Tom Yum Sea Bass in Hot Pot

  Tom Yum Sea Bass in Hot Pot is a dish that blends Southeast Asian flavors. Main ingredients include fresh sea bass, lemongrass, galangal, kaffir lime leaves, lime juice, fish sauce, chili peppers, and straw mushrooms. The sea bass is cleaned and simmered in a Tom Yum broth in a hot pot, allowing the fish to absorb the sour and spicy flavors. The broth is typically made from shrimp heads or chicken bones, with coconut milk added for a balanced taste. The dish features a vibrant orange-red soup, tender fish, and a tangy, spicy broth.
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  Ancient-style Curry Prawn

  Fresh river prawns cooked in a traditional curry sauce with coconut milk and aromatic spices, resulting in a rich, flavorful dish.
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  Italian Balsamic Veal

  Italian Balsamic Veal is a classic Italian dish featuring tender veal cooked with traditional balsamic vinegar. The veal is sliced or cubed, pan-seared in olive oil until golden, then sautéed with onions and garlic. Italian balsamic vinegar and a small amount of broth are added, and the dish is simmered until the meat becomes tender. The sauce is reduced to a rich glaze. The result is delicate meat with a balanced sweet-sour flavor from the vinegar, often served with mashed potatoes or roasted vegetables.
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  Signature Thai Basil Fried Sea Bass

  Fresh sea bass marinated and fried with Thai basil, served with a spicy-sour dipping sauce.
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  Pandan Coconut Sago Cake

  A dessert made from sago, coconut milk, and pandan leaves. Sago is cooked until transparent, mixed with coconut milk, colored with pandan extract, then set in molds.
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  Singapore Golden Cereal Prawns

  Singapore Golden Cereal Prawns is a Southeast Asian dish featuring fresh prawns, cereal (usually instant oats or cornflakes), butter, curry leaves, and chili. The prawns are butterflied, marinated, and deep-fried until golden and crispy. In a separate pan, butter is melted with curry leaves and chili for fragrance, then crushed cereal is added and stir-fried until golden and crispy. The fried prawns are tossed in the cereal mixture until evenly coated. The dish offers tender prawns with a crispy, sweet, and slightly spicy cereal coating, rich with buttery aroma.
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  Thai-Style Grilled Iberian Black Pork Neck

  Premium Iberian black pork neck marinated in Thai spices and grilled over charcoal for a rich, smoky flavor.
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  Seafood Tom Yum Soup

  Seafood Tom Yum Soup is made with shrimp, squid, mussels and other seafood, seasoned with lemongrass, lime leaves, chili, turmeric, fish sauce and coconut milk. Sauté aromatics, add broth, boil, then add seafood to cook through, finish with coconut milk for richness.
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  Pineapple Seafood Fried Rice

  Pineapple seafood fried rice is made with rice, pineapple chunks, shrimp, squid, peas, and carrots, stir-fried in a hot wok with cold oil for a flavorful dish.
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  Malazhan Tongcai

  A stir-fried dish of water spinach with chili and garlic, known for its fresh taste and slight spiciness.
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  Malay Curry Beef Brisket

  Malay curry beef brisket with potatoes, carrots, and root vegetables, slow-cooked in a rich Malay curry sauce made from coconut milk, lemongrass, turmeric, and chili.
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  Malay Mashed Curry Chicken

  A flavorful Malay dish featuring chicken cooked in a rich, spiced curry sauce with coconut milk and aromatic herbs.
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  Black Truffle Pandan Butter Toast

  Fresh toast is spread with a black truffle and pandan sauce, then topped with butter and baked until golden and crispy, delivering rich aroma and layered texture.

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