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indochine restaurant

When night falls and fiery cauldrons illuminate the resort, Indochine, which sits overlooking a dramatically-lit reflective pool, feels suitably decadent. The cuisine will captivate you as fresh, aromatic ingredients like cilantro, mango, and tamarind enliven spicy Indonesian soups, Thai noodles, and sushi.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers or dressy shorts, collared shirts and closed shoes. Ladies are welcomed with casual dresses or resort elegant evening wear.
Beach clothes and plastic sandals are not allowed.
*Reservations are required*

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Menu

Dinner

SUSHI

VEGETARIAN

DESSERTS

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Pampagana

K I N G C R A B
Alaskan King Crab, Butter, Lime Zest and Spicy Lime Dressing

K U R O B U T A P O R K G Y O Z A
Stuffed with Pork, Garlic, Ginger, Chicory and Shitake
Accompanied with Chili Powder and Vinaigrette

V E G E T A B L E S P R I N G R O L L S
Stuffed with Seasonal Vegetables
Sautéed with Soy Sauce, Served with Sweet and Chili Sauce

P E K I N D U C K T O S T A D A S
Fried Wonton, Spicy Mayo, Pekin Duck, Cucumber Sunomono
Coriander Broth and Sesame Seed

T U N A T O S T A D A S
Fried Wonton, Spicy Mayo, Tuna, Spicy Truffle Sauce
Pineapple, Coriander and Fried Pore

Sashimis & Nigiris

K A M P A C H I D A S H I S A S H I M I
Dashi, Kampachi, Orange Supremes
Layu Oil, Chiltepín Chili Salt, Coriander Broth

B L U E F I N T U N A S A S H I M I
Accompanied with Ginger and Wasabi

ORA K I N G S A L M O N S A S H I M I
Accompanied with Ginger and Wasabi

H A M A C H I S A S H I M I
Slices of Hamachi with Fried Leek, Mint
Serrano Pepper and Green Jalapeño Vinaigrette with Ponzu Sauce

A S S O R T E D S AS H I M I
Akami, Toro, Ora King , Kampachi and Hamachi

E E L N I G I R I
H A M A C H I N I G I R I
K I N G C R A B N I G I R I
O R A K I N G S A L M O N N I G I R I
T U N A N I G I R I

From Malaysia to Japan
Our Soups

M A L A Y C O C O N U T S O U P
Coconut Milk and Yellow Curry , Eggplant, Green Beans
Carrots and Zucchini, Served with Jasmine Rice or Shrimp Crackers

L A Y U R A M E N
Vegetables and Chicken Jus, Ramen Noodles, Layu Oil, Bock Choy
Fresh Pore and Deep Fried Beef Fillet

S H O Y U R A M E N
Chicken and Pork Jus, Ramen Noodles, Egg, Onion Kakiage
Fresh Pore, Homemade Castacan and Soy

C H I C K E N A N D C O C O N U T T H A I S O U P
Scented with Lemon Grass, Coriander, Galanga, Coconut and Chicken Breast

From the Wok

BEEF WOK WITH SPICY SESAME SAUCE
Asparagus, Squash, Onion and Fried Leek

CHICKEN GAI PAD MED
Bell Peppers and Onion Cashews,Pepper Sauce, and Chilis

PEKING DUCK
(For Two Persons) Family Style. Subject to Availability

SHRIMPS WITH A GARLIC AND CHILI MIX PEPPER
Marinated with Garlic and Sake, Sautéed Vegetables and Creamy Yellow onion

YAKIMESHI RICE
Onion, Zuccini, Carrots, Soy Sauce, Mirin and Sake
WITH CHICKEN
WITH SHRIMP
WITH BEEF ANGUS
MIXED

Asian Tradition

B L A C K C O D
Glazed with Sweet White Miso, Served with Bok Choy and Hajikami

M A S S A M A N L A M B
Rack of Lamb in Galanga Thai Curry with Chili
Accompanied with Jasmine Rice, White Asparagus and Bok Choy

D E E P F R I E D G R O U P E R
Sweet and Spicy Tamarind Sauce, Spring Onion and Bok Choy

B A O B U N S O F T S H E L L
Bao Bun, Fried Soft Shell, Cabbage Salad
with Spicy Mayonnaise and Coriander

B A O B U N H I R O S H I M A
Bao Bun, Hiroshima Beef Fillet
Cabbage Salad with Spicy Mayonnaise and Coriander and Teriyaki Sauce

B A O B U N K A K U K I
Bao Bun, Pork Belly, Egg and Bock Choy

I N D O C H I N E F U S I O N
Scallops Marinated with Five Chinese Spices in Carrot Curry
Salad, Tobiko Masago,Negi and Mayonnaise

S A T A Y C H I C K E N
Chicken Breast Marinated with Spices, Yellow Curry Sauce
Peanut, Zuccini and Baby Carrot

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V E G E T A R I A N M A K I
Cucumber, Avocado, Takuan, Carrot, Shitake, Asparagus and Lettuce.
With Seaweed outside

D R A G O N R O L L
Breaded Shrimp, Kanikama Tempura, Cucumber
Mango and Avocado. With Tamarind Sauce

S P I C Y H A M A C H I
Hamachi, Sambal, Negi, Tanuki and Spicy Mayonnaise in Soy Paper

L O B S T E R R O L L
Lobster Tempura, Cucumber, Avocado, Grated Fried Potato, Lobster Salad
Cream Cheese and Habanero Pepper , with Tamarind Sauce

S H I B U Y A
Tanuki, Truffled Mayonnaise, Masago, Cucumber, Avocado, Hamachi and Akami

I N D O M A K I
Kampachi Yuzu, Ikura, Tartufata and Foie Gras Marinated with Miso

S O F T S H E L L C R A B
Fried Soft Shell, Masago, Avocado, Shiso and Eel Sauce

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Pampagana

STEAM EDAMAME WITH SALT

MALAY COCONUT SOUP
Coconut Milk and Yellow Curry , Eggplant, Green Beans
Carrots and Zuccini, Served with Jasmine Rice

VEGETABLE SPRING ROLLS
Stuffed with Sautéed Seasonal Vegetables
Served with Sweet and Chili Sauce

Sushi

VEGETARIAN MAKI
Cucumber, Avocado, Carrot, Asparagus
Lettuce with Seaweed outside

AVOCADO ROLL
Cucumber, Asparagus and Carrot
Avocado outside

KAPAMAKI
Rice and Cucumber with Seaweed outside

Traditional

Our Chef has Created a Vegetables Selection; Zuccini, Carrots, Asparagus, Potato, Eggplant, Mushrooms, Onions, Sweet Bell Peppers.

THAI CURRY WITH VEGETABLES
Creamy Coconut milk base Curry with Garlic, Galanga and Fried Tofu
Accompanied with Jasmin Rice

INDIAN CURRY WITH VEGETALES
Curry based on Coriander, Coconut and Fried Tofu with Indian Spices
Served with Jasmin Rice

WOK VEGETABLES WITH TOFU
Vegetables Sautéed with Garlic, Ginger
Soy Sauce, Sake, Mirin, Sesame Oil

YAKIMESHI RICE
Fried Rice in the Wok mixed with Onion
Zuccini, Carrots, Sake, Soy Sauce and Mirin

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