Dinner. Explore.

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V signifies dish can be made vegan/vegetarian upon request      G signifies dish can be made gluten free upon request

 Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!

To Share

Malai Favorites Sampler  14

a tasting of the 4 most common “to-share” items, intended for 2 people

Vietnamese Meatballs, Imperial rolls, Chicken Satay, Ahi Tuna Spring Roll

Seared Ahi Tuna Spring Rolls  11  V G

3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro 

wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce 

Shrimp Spring Rolls  10  V G

3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint and cilantro 

wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

Grilled Chicken Satay  7  G

3 marinated sliced chicken breast skewers, grilled over open flame 

marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

Thai Tacos with Pork  9

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts

with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro

Thai Tacos with Shrimp  10

3 crispy wonton shells stuffed with seared shrimp, topped with pickled bean sprouts

with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro

Edamame  5   V G

steamed and tossed in a spicy seasoning blend

served with blistered red jalapeno

Crab Dip  14   G

jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips

dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder    

Lemongrass Mussels  14   G 

Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread 

broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil

Vietnamese “Meatballs”(Xiu Mai)  8  G 

4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam 

Meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey

Fried Imperial Rolls  7

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs 

mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

Thai Chicken Wings  8

4 jumbo whole wings, fried then wok seared in our lemongrass-chili glaze

glaze has Red Boat, rice vinegar, garlic, and sesame seeds

Shishito Peppers  9  V G

japanese medium-spiced peppers that are lightly tempura battered and fried

sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce

Spicy Crispy Beef Samosas  9

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried

beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce

Spicy Crispy Vegetable Samosas  9  

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried

potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

 
 

Small Soups

Thai Coconut Soup  7   G  

rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes

broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

Thai Lemongrass Soup with Shrimp  7  G

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms

also has bell pepper, green onions, and mint. served with jasmine rice

Sweet and Sour Vegetable Soup  7  

hearty tomato and pineapple broth, filled with crushed peanuts, fresh local tofu, spinach and rice noodles

also has beech mushrooms, tomato, pineapple, green onions, and soy

Entree Soups

Thai Coconut Soup  11  G

rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes

broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

Thai Lemongrass Soup with Shrimp  11  G

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms

also has bell pepper, green onions, and mint. served with jasmine rice

Sweet and Sour Vegetable Soup  11  

hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles

also has beech mushrooms, tomato, pineapple, green onions, and soy

Vietnamese Noodle Soup with Beef   sm 9/ lg 13   G

savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions 

served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

Vietnamese Noodle Soup with Chicken  sm 9 / lg 13   G

savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions

served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

 

Small Salads

Green Papaya Salad  11  V G

traditional “slaw-like” salad made from  muddled green papaya, chilies, herbs, peanuts, and candied bacon

muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. 

*cannot be made without dressing

Cucumber Salad  6  V G

simple green side-salad with cucumber ribbons and julienned ginger

also has white pepper, shallots, cilantro, bell peppers, vinegar-lime dressing

Burmese Green Tea Salad  10  V G

flavorful salad with lots of texture from  5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing 

salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat 

Ahi Tuna Tartare  15   G

freshly diced sushi grade ahi tuna served thai “laab style” with sliced avocado and wonton chips

tuna tossed with rice powder, kaffir lime, chilis, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

Entree Salads

Shrimp and Avocado Salad  14  V G

green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing

has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper

 

Vermicelli Salad with Lemongrass Chicken  12  G

chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots.  drizzled with nuoc mam dressing

Vermicelli Salad with Pork Meatballs  12  G

chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and a crispy imperial roll

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing

Vermicelli Salad with Tofu  12  V G

chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu and crushed peanuts 

veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing. can be made with a vegetarian dressing upon request.

Curries

Jungle Curry Hot Pot with Shrimp  15   G

soup-like red curry made without coconut milk, served in an iron pot with shrimp, 

rice noodles, and siamese watercress 

made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

Yellow Curry Bowl with Chicken

(Gang Garee)  15  V G

scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side  

comes with bell peppers, carrots, onion, and thai basil 

(can substitute shrimp, beef, or tofu N/C)

Iron Pot Green Curry Chicken  15  V G

scratch made green curry stew with chicken, thai eggplant, crispy carrots, and choice of jasmine rice, brown rice, or rice noodles on side  

also has bell peppers, carrots, onion, and thai basil  

(can substitute shrimp, beef, or tofu N/C)

Panang Curry Bowl with Beef Tenderloin  16  V G

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad

also has bell peppers, apple eggplant, onions, and potatoes

(can substitute chicken, shrimp, or tofu (n/c)

Chiang Mai Noodles with Shrimp (Kao Soi)  16

ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles  

comes with bok choy, broccoli, green onion, cilantro and chili oil 

(can substitute chicken, beef, or tofu N/C)

 

Vegetarian Curry Pot with Tofu  15  V G

choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables, and thai basil  

vegetables include bok choy, broccoli, carrots, onion, and bell peppers

 
 

Specialties

North Atlantic Arctic Char  22  G

pan-roasted 7-oz filet with garlic-shallot rub, wok-seared vegetables and sweet soy glaze

vegetables include broccoli, bok choy, carrots, bell peppers and onions and served with brown rice. 

(can substitute simply fried rice +2)

Peanut-Encrusted Ruby Trout  21  G

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce

served with green curry rice and citrus street salad

Seared Jumbo Georges Bank Sea Scallops   26   G

3 hand-harvested day boat scallops served over our signature pad thai

pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

Chilean Sea Bass  27  G

7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles

served with cherry tomatoes, minced herbs, and lime juice

Red Curry Icelandic Cod  20   G

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice 

vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

Whole Fried Branzino  27

12-16oz whole fish with head & tail on, crispy fried and glazed with tamarind-soy moon sauce

served with jasmine rice and cucumber salad

Banh Mi Vietnamese Sandwich  12  V  

vietnamese baguette, layered with your choice of meat, pickled carrots & daikon, cucumbers, sriracha aioli, and cilantro

choice of protein: sliced chicken, pulled pork, sliced ham, seared shrimp, fried tofu, or grilled pork meatballs

choice of side: cucumber salad, wok seared vegetables, imperial rolls, simply fried rice, or seasoned shrimp chips

(add egg or pate +2)  

Vietnamese Barbeque Pork Ribs  20

grilled half rack, with ginger soy glaze served over green curry rice noodles 

topped with green papaya slaw and toasted sesames

Massaman Curry Lamb Shank  20

slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg  

also has thai eggplant, potato, carrots, onion, ginger, and thai basil

Blackland Prairie Farms Pork Belly  19

slow braised in umami caramel-soy broth, served with a crispy potato straw, marinated shiitakes and a soft tempura egg 

served over rice vermicelli noodles, local tofu and scallions

Today’s Seasonal Feature MKT

selection and preparation changes often. ask your server for details

 

 Wok-Fired

Rice Entrees

Spicy Basil Chicken (Pad Horapha)  12  V G

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice

comes with tomatoes, thai basil, and onions.  can substitute brown rice or fried rice (+2)

Pineapple Fried Rice  11  V G

seasoned fried rice with pineapple, peanuts and cilantro 

cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce (add chicken, shrimp, beef +3)

Basil Vegetable Fried Rice  11  V G

classic fried rice loaded with vegetables, thai basil and soy

cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms  (add chicken, shrimp, beef +3)

Lemongrass Chicken (Ga Xao Sa)  13  G

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts

cooked with carrots, green onions, and cilantro  (can substitute simply fried rice +2)

Lemongrass Beef (Bo Xao Sa)  15  G

stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts

cooked with carrots, green onions, and cilantro (can substitute simply fried rice +2)

 

Bangkok Street Rice (Pad Grapao)  13  G

seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg

cooked with carrots, tomatoes, onion, cilantro and thai chilies

Wok-Fired

Noodle Entrees

Shrimp Pad Thai  14  V G

a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts 

also has carrots, green onions, and bean sprouts

Chicken Pad Thai  14  V G

a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts 

also has carrots, green onions, and bean sprouts

Stir-fried Glass Noodles (Pad Woo Sen)  13  V G

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce

also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

(can substitute shrimp, chicken, or tofu N/C)

Sweet and Sour Crispy Noodles (Mee Krob)  14  G

wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu

tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce

Drunken Noodles (Pad Kee Mow)  14  V G

wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil

tossed with tomatoes, onion, bell peppers, thai chilies.  served over chopped lettuce

(can substitute shrimp, chicken, or tofu N/C)

 

Chicken and Broccoli Noodles (Pad See Ew)  13  V G

wok-seared fresh flat jasmine rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli

tossed with tomatoes, onion, garlic, and bean sprouts. served over chopped lettuce

 
 

Sides

Crispy Roti  4  

flaky-buttery flat bread, great for dipping

made with flour, coconut oil, and butter

 

Seasoned Shrimp Chips  3 

puffed chips made from ground 

shrimp and tapioca flour

seasoned with chili, garlic, coriander, and salt

 

Wok Seared Vegetables  4  V G

vegetable medley lightly seared in garlic soy

vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers

 

Sliced Avocado  2   V G

added to any entrée

Cucumber Salad  5  V G

green side-salad with cucumber ribbons, mixed greens, and ginger

tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

 

Simply Fried Rice  4  V G

side portion of basic fried rice with egg, carrots, green onion and light soy

no modifications please

 

Fried Egg “Over Easy”  2   G

added to any entrée

 

Extra Side Of Rice  1  V G

extra side portion of jasmine rice, 

brown rice, rice noodles, or sticky rice 

(1 sticky rice is included with your meal)

Desserts

 

Banana Pot de Crème   9   G

white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

 

Mango Sticky Rice Smash   9   G

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan-infused coconut cream

 

Peanut-Chili-Chocolate Roti   9

crispy roti pastry, filled with a dark chocolate-peanut ganache and fried. served with hibiscus dipping sauce and house-made coconut gelato

 

Coconut Crème Pie   9   G

scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango

Coconut Gelato   5  G

single scoop of our signature coconut gelato made with toasted coconut, coconut milk, condensed milk, cream, palm sugar, and egg

V signifies dish can be made vegan/vegetarian upon request      G signifies dish can be made gluten free upon request

 Please alert your server of any allergies, diets, or dislikes prior to ordering. We are happy to help!

Beverages

 HOT 

 COLD 

Peach Ginger Detox Green Iced Tea - 3

China Black Iced Tea - 3

Thai Iced Tea - 3.50

Topo Chico - 3

Iced Vietnamese Coffee - 4

Iced Coconut Vietnamese Coffee - 4

Malai Brewed Coffee - 3.50 

Lemon Verbena Pu’erh Malai Blend Hot Tea - 4

La Crème Hot Tea Selection - 4

earl grey, peach ginger detox green tea, jasmine green, chamomile herbal, peppermint herbal, Malai blend

 

Cocktails - 12

Malaysian Martini 

Brugal rum, Goslings dark rum, Aperol, pineapple, passion fruit, lime, mint

Kaffir Collins 

kaffir lime infused Hayman’s Old

Tom gin, lime, soda

Lemongrass Fizz

Hangar One Citron, St. Germaine, lemongrass syrup, sparkling wine

Mekong Mule

Hangar One vodka, ginger beer, cucumber, mint, lime, thai basil

 

Bourbon Smash 

Tin Cup, apricot liqueur, ripe mango, lemon, mint

Tropic Thai

Hangar One vodka, ginger liqueur, passion fruit purée, pineapple, mint

Thai Shandy

Hayman’s gin, lemongrass, kaffir lime, ginger, lemon juice, topped with Thai-P-A

Jalapeño Basil Margarita

jalapeño-infused Malai’s Maestro Dobel tequila, lime, agave, tamarind, basil,

hawaiian black lava salt rim

Singapore Sling for Two - 22

designed for sharing, this recipe originated at the Long Bar in Singapore’s Raffles Hotel. 

Fords gin, cherry heering, Triplum, Benedictine, Angostura, pineapple, lemon, lime

House-Brewed Beer

We have our own nano-brewery in the restaurant to offer unique and delicious beers that complement our cooking style and cuisine. We are constantly inspired by the ingredients used in the kitchen and often incorporate them into our craft brews. 

All six beers we serve are brewed in house and are exclusive to Malai

Bia Hoi - abv 4.6% - 6

crisp and refreshing Vietnamese lager brewed with rice and pilsner malt. the name and style were inspired by a beer famously only available on the streets of Hanoi.

pairs well with thai chicken wings or whole branzino

Peach Tea Wheat - abv 4.5% - 7

pale belgian wheat beer brewed with our peach ginger detox tea. notes of fresh peach, witbier spice, and candied ginger.

pairs well with Green Papaya Salad or Ruby Trout

 

Samui Pils - abv 5.1% - 7

named after the famous Thai island, this is our take on a light asian pilsner. brewed with 100% pilsner malt.

pairs well with Chicken Wings or Whole Branzino

Thai PA - abv 7.0% - 7

our house IPA is brewed with lemongrass, ginger, galangal, kaffir lime, cilantro, turmeric, coriander and five different american hops. use of fresh spices straight from our kitchen make it easy to pair!

pairs well with Lemongrass Mussels or Green Curry

3C Porter - abv 6.6% - 7

american porter brewed with notes of cacao nibs, toasted coconut, and moderate thai chili spice.

pairs well with Thai Tacos or Massaman Lamb 

Thai-1-On - 7

a rotating seasonal beer that changes often. our brewer is constantly exploring new seasonally-appropriate styles and ingredients. please ask your server, “what’s the Thai-1-On rotator?” you’ll be glad you did! 

Wine

= denotes wine available by the glass

WHITE

Champagne: Delamotte, Brut, FR - 59

Brut: Comte De Galeran, Loire, FR - 9/34

Brut Rose: Eugene Carrel, Savoy, FR - 42

Vinho Verde: Aveleda, Portugal - 8/30

Pinot Grigio: Livon, Collio, Italy - 10/38

Pinot Grigio: Pighin, Collio, Italy - 45

Rosé: Janeil Pays D’Oc, FR - 8/30

Grüner Veltliner: Laurenz, Austria - 35

White Blend: Ferret, Gascogne, FR - 28

Sauvignon Blanc: The Loop, NZ - 11/42

Sauvignon Blanc: Delaporte, Sancerre - 49

Reisling Kabinett: Karl Joseph, Mosel - 9/34

Gewürtztraminer: Gundlach Bundschu, CA - 34

Gewürtztraminer: Weinbach, Alsace, FR - 52

Viognier: McPherson Cellars, Texas - 30

Chardonnay: Lacustre, FR - 10/38

Chardonnay: Cakebread, Napa - 76

Chardonnay: Cuvaison, Napa - 13/49

Chardonnay: Trefethen, Napa - 375ml - 42

Chardonnay: Maltroye,“Chassagne-Montrachet”

                       FR - 90

RED

Pinot Noir: Bernardus, Santa Lucia - 64

Pinot Noir: Chasing Lions, CA - 12/46

Pinot Noir: Latour “Gevrey-Chambertin” FR - 99

Tempranillo: Herminia, Rioja - 9/34

Red Blend: Pasqua, “Passimento” Italy - 39

Red Blend: Guicharde, Rhône- 34

Red Blend: Urgency, CA - 11/42

Merlot Blend: Ribebon, Bordeaux - 12/46

Merlot: Duckhorn, Napa - 79

Malbec: Finca “Reserva” ARG - 11/42

Malbec: Durigutti “Reserva” ARG - 51

Sangiovese: Terra Valentine, CA - 65

Shiraz: St Hallet, AUS - 11/42

Syrah: Halter Ranch, Paso - 55

Zinfandel: Renwood,”Old Vine” CA - 11/42

Zinfandel: Chase, “Hayne”, Napa - 83

Red Blend: Gaja “Promis”, Tuscany - 78

Cabernet: Hunt & Harvest, Napa - 14/54

Cabernet: Merryvale “Starmont”, Napa - 58

Cabernet: Two Iron, Napa - 68

Cabernet: Silver Oak, Alexander Valley - 94

Cabernet: “Sassicaia” Tenuta San Guido, IT - 249

Cabernet: Honig, Napa - 375ml - 36

Sake: Junmai Daiginjo, Chobei 300ml - 28

Sake: Nigori Junmai, Joto 300ml - 30

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Uptown:

3699 McKinney Avenue #319

Dallas, TX 75204

Tel: (214)599-7857

 

Southlake:

1161 E. Southlake Boulevard #220

Southlake, Texas 76092

Tel: (817)251-9141

 

Fort Worth:

5289 Monahans Avenue
Fort Worth, TX 76109

Tel: (682)707-3959

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