On behalf of the entire Hwang team, we look forward to serving you and providing you with a truly memorable dining experience.

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Bertram Parsons
5 years ago
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1 Welcome to Hwang your favourite Southeast Asian restaurant in the heart of the city. In the casual yet refined setting of Hwang, you will enjoy a truly eclectic Asian experience, with cuisine from Thailand, Korea, Japan, China, Philippines, Singapore, Indonesia, and Malaysia. In ancient Chinese culture, Hwang means 'yellow' the color of nourishment. It is said that yellow generates Yin and Yang, meaning that yellow is the center of everything, much in the same way that family is the center of society. In following that philosophy, our uniquely created Yum Cha Brunch and Shabu-Shabu blend fresh ingredients with a variety of Asian and Middle Eastern flavours, beautifully presented in the traditional Asian family-style - perfect for sharing. On behalf of the entire Hwang team, we look forward to serving you and providing you with a truly memorable dining experience.

2 ASIAN SHABU-SHABU Shabu-Shabu was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu). Shabu-Shabu is a Chinese-Japanese hotpot dish of thinly sliced meat and vegetables boiled in broth. SELECTION OF BROTH CHICKEN BROTH 100 BEEF BROTH 100 SEAFOOD BROTH 125 SELECTION OF DIPPING SAUCES (CHOICE OF 2) JAPANESE SINGAPOREAN PHILIPPINES KOREAN MISO CREAM PEANUT SESAME (N) SWEET SOY SWEET CHILLI PASTE PONZU SAUCE WITH EGG YOLK SIGNATURE Select your choices and enhance your Shabu-Shabu experience. MEAT AND POULTRY (100G) ANGUS BEEF 55 CHICKEN BREAST 40 SEAFOOD (100G) HAMMOUR 60 SQUID 50 MUSSELS 45 PRAWNS 50 FISH CAKE 45 BABY OCTOPUS 40 FISH BALLS 35

3 ASIAN SHABU-SHABU VEGETABLES (100G) CHINESE CABBAGE 30 BOKCHOY 30 TOFU 30 SOYBEAN 30 SHIITAKE MUSHROOM 40 STRAW MUSHROOM 40 OYSTER MUSHROOM 40 BROCCOLI 30 GREEN ASPARAGUS 30 RICE AND NOODLES (G) (100 G) UDON NOODLES 35 GLASS NOODLES 35 SLICED RICE CAKE 30 JASMINE RICE 30

4 À LA CARTE MENU STARTER MALAYSIAN MIXED SATAY (G,N) SIGNATURE Grilled marinated chicken and beef skewers with peanut dip Starter portion (6 skewers) 58 Main Course portion (10 skewers) 92 KERABU MANGA (N, S) 42 Shredded green mango salad with shallot and roasted peanuts, dried shrimp, and toasted coconut LUMPIA MEDAN (G, S) 45 Crispy Indonesian style spring rolls, with vegetables, and minced chicken & shrimp PRAWN TEMPURA (S,G) 63 Crispy battered tempura prawns with dashi sauce WASABI PRAWN (S) 68 Crispy prawns with wasabi mayo, dragon fruit, mango, and coriander SUSHI AND SASHIMI ASSORTED MAKI (8 PIECES) (D, S) 78 California roll, dynamite roll, futumaki roll, unagi roll SUSHI AND SASHIMI (14 PIECES) (D, S) 143 California roll, unagi roll, salmon nigiri, tuna nigiri, salmon sashimi, tuna sashimi, taco sashimi SOUP TOM YUM GOONG (S) 48 Thai hot and sour shrimp soup with coriander, mushrooms, and cherry tomatoes CHICKEN WONTON SOUP (G) NEW 48 Chicken broth, chicken wonton, bokchoy TOM KHA GAI 48 Coconut and galangal soup with chicken, lemon grass, and cherry tomatoes

5 HWANG S STREET FOOD IN THE CITY MEAT AND POULTRY (120G) CHICKEN 62 ANGUS TENDERLOIN 72 LAMB CHOPS (3 PIECES) 92 CHEF S SUGGESTED COOKING STYLES KUNG PO (N, G) SIGNATURE Wok fried with chili and cashew nut BLACK PEPPER SAUCE SIGNATURE Wok fried with vegetables and traditional black pepper sauce X.O. SAUCE (G, S) Rich spicy seafood and fish sauce, wok fried with mixed capsicum THAI GREEN CURRY Coconut cream flavoured with galangal, kaffir lime, coriander, and basil RED CURRY Coconut cream flavoured with galangal, kaffir lime, chili, and tomato PAD GRAPOW (G) Wok fried with chili and Thai holy basil Please ask our chef should you wish to come up with your own creation.

6 HWANG S STREET FOODS IN THE CITY FISH AND SEAFOOD (120G) GROUPER FILLET 72 KINGFISH FILLET 68 RED SNAPPER 62 JUMBO PRAWNS 95 PRAWNS 72 SCALLOPS 90 BABY SQUID 68 CHEF S SUGGESTED COOKING STYLES YAM PLA DUK (S) Pan fried with mango, cucumber, and Thai flavors KAM HEONG (G, S) Sautéed with chili and black beans SHANGHAI STYLE Crispy fried with sweet and sour sauce THAI CHILI STEAMED (S) With lime, garlic, and chili SIGNATURE CHINESE SOYA (G, S) Steamed with soya, coriander, and hot sesame oil Please ask our chef should you wish to come up with your own creation.

7 À LA CARTE MENU MEAT AND SEAFOOD RENDANG MINANG (G) 70 Famous Indonesian coconut infused dry beef curry AYAM PERCIK (S) 86 Malay barbecued spicy chicken marinated in coconut and cucumber pineapple achar BEEF SISIG (D) 75 Wok fried with beef and egg, finished with mayo BAKED TERIYAKI SALMON (, G, S) 88 Sautéed miso mushrooms NOODLES SINGAPOREAN LAKSA LEMAK (S) SIGNATURE 78 Egg noodles in coconut milk with chicken, prawns, fishcakes, tofu, egg, bean sprouts, and sambal PAD THAI (G, N, S) 68 Thai-style stir fried rice noodles with tamarind juice, palm sugar, prawns, chili flakes, peanuts, and lime PHO BO (G) 74 Vietnamese rice noodle soup with sliced beef, cilantro, lime, mint, Thai basil, and coriander PANSIT GUISADO (G, S) 65 Stir fried egg noodles with vegetables, chicken, and seafood

8 À LA CARTE MENU SIDE DISHES NASI GORENG RICE (S,G) 32 JASMINE RICE 20 CANTONESE STYLE SEAFOOD FRIED RICE (S) 38 BROCCOLI 33 BABY BOKCHOY 28 ASPARAGUS 33 STIR FRIED MIXED VEGETABLES 28 VEGETARIAN EGG NOODLES (G) 25 TOFU (G) 36 FAVOURITE COOKING STYLES OYSTER SAUCE (G, S) Wok fried with garlic, corn starch, and oyster sauce GOLDEN GARLIC (V) Wok fried with golden garlic and sesame oil SAMBAL BELACAN (S, G) Wok fried with shrimp paste, chili, and onion CLASSIC GINGER (V) Wok fried or steamed

9 DESSERTS MANGO SAGO (D,V) SIGNATURE 40 Sweet, tangy and creamy! Mango, tapioca pearls, and coconut milk CHOCOLATE CHILI LAVA CAKE (D, V) SIGNATURE 40 Light spiced chili chocolate cake with vanilla ice cream MANGO STICKY RICE (G, V) 40 Glutinous rice cooked in coconut milk with sliced mango PISANG GORENG (D, N, V, G) 40 Crispy fried banana with coconut milk, caramel sauce, almond flakes, finished with vanilla ice cream GREEN TEA ICE CREAM (D, V) 40 All time favourite - Japanese ice cream SEASONAL FRUIT PLATTER (V) 40 Lemongrass sorbet

10 BEVERAGES TEA SELECTION JASMINE SILVER NEEDLE 35 Pale, silvery tips of feather-light, downy leaf, super delicate, with understated orchard-blossom sweetness mingling with fragrant jasmine WHOLE ORGANIC LEAF GREEN TEA 35 Fine, loose twists of dark seaweed- green tea leaf, it gives vivid, pale, lime-green liquor. It tastes, clean, rounded, nourishing, full and grassy, with a refreshing textured finish JING ASSAM BREAKFAST 35 Statuesque and broad Assam tea, with plenty of structure and malty richness PEPPERMINT LEAF 35 A fresh, dried mint from selected growers, rich liquor with an oak leaf green hue and a cleansing fresh and digestible with an intensely fresh finish CHAMOMILE FLOWER 35 Mellow floral depths with gentle and cleansing bitter complexities in the finish COFFEE ESPRESSO 30 DOUBLE ESPRESSO 35 MACCHIATO 30 AMERICANO 25 CAPPUCCINO 30 CAFÉ LATTE 30

Assorted Maki (D) 78 2 California rolls, 2 dynamite rolls, 2 Futumaki rolls, 2 Unagi rolls

Assorted Maki (D) 78 2 California rolls, 2 dynamite rolls, 2 Futumaki rolls, 2 Unagi rolls Asian Shabu-Shabu All about Seafood (S) 350 Shrimp and crab broth (S) Japanese Miso-cream and Korean sweet chili paste Oyster, mussel, prawn, baby octopus (S) Chinese cabbage, Bok choy, tofu, oyster mushroom