New Mandarin Massena

A communal hot pot dining experience designed for two. Diners cook fresh ingredients in a simmering broth at the table. Interactive and savory, served with dipping sauces.

Marinated beef grilled in Thai style, likely served with a spicy dipping sauce (Nam Jim). Smoky, savory, and tender. Best eaten with sticky rice.

Large prawns served sizzling on a hot cast-iron plate with a spicy sauce. The heat caramelizes the sauce, creating a rich aroma. Spicy and savory.

Large prawns served on a sizzling hotplate with a traditional Thai sauce, likely featuring herbs like lemongrass and basil. Aromatic and flavorful.

Crispy fried chicken coated in a tangy and sweet lemon glaze. Crunchy outside with juicy meat inside. A refreshing balance of sweet and sour flavors.

Prawns grilled simply with salt and pepper seasoning. Highlights the natural sweetness of the seafood with a savory kick. Crispy and light.

Frog legs stir-fried with aromatic basil leaves. The meat texture is similar to tender chicken. Savory with a distinct herbal fragrance.

Frog legs stir-fried with fresh ginger slices. The ginger adds a warming heat that complements the delicate meat. Mildly spicy and aromatic.

Stir-fried prawns cooked with ginger. The zest of the ginger cuts through the richness of the seafood. Fresh and savory.

A medley of mixed seafood cooked in a hot chili-based sauce. Likely includes squid, prawns, and fish. Spicy and robust.

A classic Sichuan dish of soft tofu set in a spicy, oily chili bean sauce, often with minced meat. Soft, silken texture with a spicy kick. Best eaten with rice.

Deep-fried tofu cubes tossed with salt, pepper, and sometimes chilies or onions. Crispy on the outside and soft inside. A savory vegetarian dish.

Deboned chicken wings stuffed with a mixture of minced meat and herbs, then fried or grilled. Juicy and flavorful. Served as an appetizer or main.

Sliced chicken stir-fried with Thai basil and chilies. A staple Thai dish known as Pad Kra Pao. Aromatic, spicy, and savory.

Stir-fried chicken pieces with crunchy almonds and vegetables. A Chinese-style dish offering a contrast of tender meat and nutty crunch. Mild and savory.

Chicken cooked in a rich curry sauce, likely with coconut milk and spices. Creamy, aromatic, and mildly spicy. Best enjoyed with steamed rice.

Chicken stir-fried with earthy black mushrooms (shiitake or wood ear). The sauce is typically savory and soy-based. Umami-rich and tender.

Stir-fried chicken with chunks of sweet pineapple. A sweet and savory combination often found in sweet and sour dishes. Fruity and tender.

Chicken strips stir-fried with fresh ginger. The ginger provides a warm, zesty flavor that tenderizes the meat. Aromatic and comforting.

Slices of duck breast stir-fried with fragrant Thai basil and chilies. Rich duck meat paired with fresh herbs. Savory and slightly spicy.

Duck meat cooked in a red or yellow curry sauce with coconut milk. The richness of the duck complements the spicy creamy sauce. Flavorful and hearty.

Duck stir-fried with black mushrooms in a savory sauce. The earthy mushrooms enhance the deep flavor of the duck. Rich and textured.

Duck served with Chop Suey, a mixed vegetable stir-fry in a starch-thickened sauce. A balanced dish with meat and greens. Savory and mild.

Duck meat cooked with sweet pineapple chunks. The acidity of the fruit cuts through the fat of the duck. Sweet and savory profile.

Likely refers to glazed or roasted duck with crispy skin and tender meat. Rich in flavor. served with a sauce.

Duck prepared with five-spice powder (star anise, cloves, cinnamon, Sichuan pepper, fennel). Highly aromatic and savory. A classic Chinese flavor profile.

Pork spare ribs marinated in five-spice powder and grilled. Savory, aromatic, and slightly sweet. Sticky and finger-licking good.

Pork slices stir-fried with fragrant lemongrass. The citrusy herb adds a fresh, zesty note to the savory pork. Aromatic and light.

Battered and fried pork pieces tossed in a bright red sweet and sour sauce with peppers and pineapple. A popular classic with a crunchy texture and tangy flavor.

Sliced pork stir-fried with savory black mushrooms. A mild, earth-toned dish with a soy-based sauce. Umami-rich.

Pork cooked in a chili-based sauce. Offers a spicy kick to the tender meat. Best eaten with plain rice to balance the heat.

Pork braised or coated in a savory-sweet caramel sauce, a classic Vietnamese preparation (Thit Kho). Rich, sticky, and deeply flavorful.

Beef slices stir-fried with finely chopped lemongrass. The citrus aroma lifts the savory flavor of the beef. Fresh and aromatic.

Beef stir-fried with fresh basil leaves and often chilies. A fragrant and savory dish with a hint of spice. Very popular in Thai cuisine.

Beef slices cooked in a spiced curry sauce. Rich and warming with the flavor of turmeric and other spices. Best with rice.

Stir-fried beef with plenty of onions. The onions add sweetness and crunch to the savory meat. A simple, classic dish.

Slices of beef stir-fried with fresh broccoli florets in a savory brown sauce. A popular combination offering a mix of tender meat and crunchy vegetables.

Beef stir-fried with ginger strips. The ginger adds a zesty heat that complements the rich beef flavor. Warming and aromatic.

Fried rice cooked with pineapple chunks, vegetables, and meat or seafood. Sweet, savory, and aromatic, often seasoned with curry powder.

Steamed white jasmine rice. Fluffy and fragrant. The perfect accompaniment to absorb the sauces of other dishes.

Fried rice style with egg, peas, carrots, and bits of barbecued pork or ham. Mildly seasoned and savory.

Glutinous rice steamed until chewy and sticky. Often eaten by hand and pairs perfectly with grilled meats and spicy salads.

Jasmine rice stir-fried with egg, onions, and tomatoes, seasoned with soy sauce or fish sauce. Savory and comforting.

Classic Thai stir-fried rice noodles with chicken, egg, peanuts, and bean sprouts in a tamarind sauce. Sweet, sour, and savory flavors.

Stir-fried rice noodles with prawns, peanuts, and tamarind sauce. A balance of sweet, sour, and salty flavors with a chewy texture.

Stir-fried noodles cooked with beef slices and vegetables. Savory and filling.

Fried noodles served with a mix of different meats (chicken, pork, beef). A hearty dish for meat lovers.

Stir-fried noodles with prawns and vegetables. Savory seafood flavor infused into the noodles.

Simple stir-fried noodles with minimal ingredients like bean sprouts or onions. A good side dish alternative to rice.

Stir-fried black mushrooms, likely with some vegetables. Earthy and savory vegetarian option.

A mixed vegetable stir-fry in a light savory sauce. Includes seasonal vegetables like cabbage, carrots, and bean sprouts. Crunchy and healthy.

Fresh broccoli florets stir-fried until tender-crisp. Simply seasoned to highlight the vegetable's flavor.

A 3-course set menu featuring Thai specialties. Choose a starter, a main dish served with fried rice, and a dessert. A complete meal experience.

A value 3-course set menu. select a starter, a main course (with fried rice), and a dessert. Offers a variety of Asian dishes.

A lunch-only set menu offering a starter, main plate, and a choice between dessert or drink. served with choice of rice or noodles.

A set menu focused on steamed dishes like dim sum (ravioli, meatball) served with Cantonese fried rice and a coconut dessert.

A sweet custard dessert made with coconut milk and eggs, often topped with fried onions or caramel. Smooth and rich.

A house-made pastry dessert featuring coconut flavors. Sweet and likely flaky or cake-like.

A soft, spongy cake made with coconut milk and steamed. Light, airy, and mildly sweet.

Canned lychee fruits served in a sweet syrup and ice. Refreshing and fruity.

Slices of ripe fresh mango. Sweet, juicy, and tropical.

Freshly cut pineapple pieces. Juicy, tangy, and sweet.

A trio of bite-sized sweets: crystallized kumquat (citrus), ginger, and nougat. A mix of chewy, spicy, and sweet textures.

Candied kumquats, small citrus fruits. Chewy, sweet, and slightly tart.

Pieces of ginger root cooked in sugar syrup and coated in sugar. Spicy, sweet, and chewy. Good for digestion.

A chewy confection likely made with peanuts or sesame seeds. Sweet and nutty.

Fruit pieces battered and deep-fried, often served with honey or syrup. Crispy outside, soft and warm inside.

A combination of tropical fruit ice creams including mango, passion fruit, and coconut. Sweet, fruity, and refreshing.

Pistachio ice cream served with a splash of rice alcohol. Nutty, creamy, with a boozy kick.

Lemon sorbet served with vodka. A classic French dessert 'Le Colonel'. Tart, icy, and refreshing with an alcohol finish.

Pear sorbet served with Poire Williams (pear brandy). Fruity and potent.

Ice cream served inside a frozen fruit shell, likely coconut, orange, or lime. A fun and refreshing presentation.

A single scoop of ice cream in your choice of flavor. Creamy and sweet.

Two scoops of ice cream. Mix and match flavors for a custom dessert.

Three scoops of ice cream. A large serving for sharing or indulging.

French sparkling wine. Crisp, dry, and bubbly with citrus and brioche notes.

Famous champagne known for its freshness and intensity. Rich fruit and caramel aromas.

House rosé wine served in a carafe. Simple and refreshing.

House red wine served in a carafe. Easy-drinking table wine.

House white wine served in a carafe. Dry and light.

Standard espresso or black coffee.

Coffee without caffeine.

Hot tea.

Coffee served with milk or cream.

Espresso topped with foamed milk.

Caffeine-free infusion or fresh mint tea.

Hot coffee mixed with whiskey and sugar, topped with cream. Warm and boozy.

Imported Chinese lager (likely Tsingtao). Pale, crisp, and refreshing.

Imported Thai lager (likely Singha or Chang). Smooth and malty.

Vietnamese lager. Light body and crisp finish.

International pilsner. Balanced bitterness and clean taste.

Popular Dutch lager. Mild and fruity yeast notes.

Strong distilled spirit made from rice. Clear and potent.

Herbal liqueur, often sweet and greenish.

French apple brandy from Normandy. Rich apple flavor.

Aged rum or brandy. Sweet and complex.

Fine Cognac. Smooth, fruity, and oaky.

Choice of Pear brandy (Poire Williams) or Armagnac (distinctive French brandy). Potent digestifs.

Selection of French liqueurs: Mint (Get 27/31), Orange (Grand-Marnier), or Anise (Marie-Brizard). Sweet and flavorful digestifs.

Bottled mineral water, still (Evian) or sparkling (Badoit).

Assorted soft drinks.

Sweet fruit juices.

Soybean milk served hot or cold. Creamy and nutty.

Orange soda, sweet coconut water, or sparkling mineral water.