아시안 쿠이진 헤이마켓

The most popular item on the a la carte menu. A delicacy filled with plenty of vegetables and seafood.

Perfect as an appetizer, with a firm texture that goes well with beer or white wine, and a rich aroma of bay mackerel in Satsuma-age

The combination of tender and sweet scallop slices with a spicy sauce and crispy fried garlic creates a unique and delicious flavor that cannot be found elsewhere.

Popia is spring rolls in Thai, Sawan means heaven. It is a popular dish among Thai people, made with shrimp paste filling and deep-fried.

A natural health food from Indonesia. Tempeh, made by fermenting boiled soybeans with tempeh mold, is an ideal ingredient for promoting beautiful skin.

A Thai-style omelette made in a hot wok exceeds expectations for first-time eaters. The fragrance born from nam pla should make you feel the novelty of uncharted territory.

This jeon, made with equal parts cheese and flour, has a crispy surface like a galette and a chewy interior. Enjoy it with red wine.

When it comes to sand liver, skewers are a staple, but this appetizer is deliciously soft and rich in sesame aroma, with a firm seasoning in chicken broth and mixed with green onions.

Som Tam is a very important dish for Thai people. It is beneficial for beauty and health, and is a daily food that has different flavors in each household and region.

A classic Thai dish! This is the unique taste of Thailand.

The key to making it delicious is the freshness of the ingredients. Also, the layering of herbs based on experience.

Although it seems like a very simple dish, it is important to heat the ingredients without waste to bring out the texture and mouthfeel, leaving a little oil in a large wok to fry the garlic and make garlic oil. Then, season with salt, add carefully prepared soup, thicken with cornstarch, add the aroma of sesame oil, sprinkle a little aged wine on the burnt pot surface to deepen the flavor. Simple dishes can be quite profound.

This is a creative dish that combines Thai and Japanese ingredients, and has been a popular signature dish at Haymarket for over a decade since its opening.

This dish is inspired by the image of garlic mushrooms and features Asian-preferred bag mushrooms as well as the aroma of seasonal mushrooms. The crispy fried garlic topping is also a highlight.

Large shrimp with a perfected taste. Many orders from repeat customers.

Quickly deep-fried to bring out the crunchy texture, this dish combines the rich aroma of Thai soy sauce and oyster sauce with fried garlic, creating a perfect harmony!

This is a must-have menu for those who love Thai cuisine, with a perfect balance of sauce that solidifies with residual heat.

I tried making a dish with oysters instead of clams, which adds depth and richness to the sauce. Enjoy it with white wine.

Pad Bai Ga Pao has become shorter and is now called Pakapao. In Japan, this dish has become standardly known as Gapao, but we make it in Thai style as Pakapao. Both Gapao and Pakapao are the same. While many restaurants make it with chicken, I can't forget the taste of the dish I made with beef scraps during my training days, so I cook it with beef.

This dish from Raffles Hotel in Singapore is famous worldwide. Known as Khao Man Gai in Thailand and Nasi Ayam in Malaysia, it is a beloved dish across Southeast Asia, with variations in name and sauce in each country.

In Indonesia, Malaysia, and Singapore, fried rice is called Nasi Goreng. Our Nasi Goreng is the taste of Surabaya, Java Island, Indonesia. It has been a popular dish since the opening and continues to maintain high popularity because it is delicious.

Add roughly chopped lettuce to the finishing crab fried rice, lightly toss the wok 3-4 times, and it's ready. The lettuce reduces the greasiness of the oil, transforming the dish into a light and refreshing fried rice.

Pad Thai is a stir-fried noodle dish made from Thai rice noodles called kway teow. Kway teow noodles are further classified by thickness, width, and size, and the ones used in our restaurant are medium-width and thickness Sen Lek. Dried shrimp and crushed cashew nuts serve as accents.

In Taiwan and the neighboring Fujian province of China, salt-flavored yakisoba is popular. It is colorful and light, allowing the flavors of each ingredient to shine through.

Chicken Laksa is a dish from Malaysia and Singapore, but it is also popular in Australia, where even laksa-flavored potato chips are sold. Just like ramen in Japan, there are various types of laksa depending on the region, with enough variety to fill a book. Our laksa is a recreation of the Sydney-style laksa, not from Southeast Asia. It is a nostalgic taste that is highly appreciated by those who have lived in Sydney for a long time, such as expatriates or working holiday makers, as it reminds them of those days.

This dish is made with plenty of ground sesame seeds, resulting in a rich flavor. Its acidity pairs well with spicy soups like Tom Yum Kung and Suan La Tang.

A famous dish from Penang Island, Malaysia. It is a soup where the shrimp flavor, extracted from shrimp heads, takes the forefront. Due to its rarity and inability to be mass-produced, it is only sold at night. In Malaysian restaurants, it is common to see examples where shrimp heads are collected for a week and sold only on specific days like Mondays. Revealing the secret of the shop that had long queues only on Mondays.

Inspired by Chicken Laksa, this is a fusion dish of Thai and Vietnamese cuisine, but the combination of green curry and pho is very good. It would be nice to try with thin udon noodles as well.

The most important thing in making delicious pho is how you rehydrate the noodles. If you do this properly, you will get chewy and slippery pho. Squeeze some lime and enjoy with fresh herbs.

The perfect way to end an Asian meal.