# New À La Carte Menu: Dish Guide & Service Standards
> Explore our new à la carte menu featuring Thai-fusion dishes like Wagyu Khao Soi and Typhoon Shelter Crab, complete with ingredients and service tips.

Tags: menu-guide, thai-cuisine, fusion-food, restaurant-service, culinary-arts, dish-ingredients
## New À La Carte Menu Overview
Presentation of new cold appetizers, hot appetizers, mains, and desserts with detailed ingredient lists and service standards.

## Cold Appetizer: Iceberg Salad
* **Price:** $148
* **Key Ingredients:** Pork Belly, Onsen Egg, Daikon, Bonito Flakes, Mustard Base Sunshine Dressing.
* **Service Tip:** Recommend guests mix thoroughly starting with the egg before the first bite.

## Hot Appetizers
* **Thai-style Grilled Purpleback Squid ($198):** Grilled with aromatic Thai spices; served with freshly made Nam Jim Jaew seafood sauce.
* **Charred Corn Rib ($138):** Inspired by Indian street corn with Chaat Masala butter, Parmesan, and Lime. Gluten-free but not vegan.

## Main Courses
* **M9 Wagyu Ribeye Khao Soi ($298):** Chiangrai style curry noodle. Recommended medium rare. Influences from Northern Thailand, India, and Myanmar.
* **Typhoon Shelter Style Crab ($268):** Wok-fried soft shell crab with crispy garlic and Karaing chilli. High spice level, not adjustable.

## Dessert: Thai-style Milk Tea Crème Brûlée
* **Price:** $98
* **Description:** Rich Thai Milk Tea custard with a caramelized sugar crust. 
* **Service Tip:** Serve immediately after torching to maintain temperature contrast.
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