Ichiban Boshi (Wisma Atria)

Mon - Sun:	11:00 to 22:00

Price Guide	Main $12.80 - $15.80
Ambience	Child-friendly, Relaxed, Suitable for business, Traditional, Trendy

Starters

Xin Lord – Laotian Sun Dried Beef: Rump beef jerky sun dried to perfection. Served with Laotian chilli sauce

Kai Savanh – Sesame Chicken Fingers: Marinated chicken fried golden brown with sesame seed batter

Pa Thord – Garlic & Pepper Fish: Fresh fish fillet, fried golden brown with garlic & black pepper

Pik Kai – Chicken Wings: Deep fried chicken wings in Laotian style

Gỏi Cuốn – Vietnamese Fresh Rice Paper Prawn Rolls: Rice paper rolls with poached prawns, lettuce, bean sprouts, chives, mint leaves and rice vermicelli. Served with traditional IndoChine sauce

Gỏi Cuốn Chay – Vegetarian Fresh Rice Paper Rolls : Fresh rice paper rolls filled with lettuce, beans sprouts, chives, mint leaves and rice vermicelli. Served with traditional IndoChine sauce

Chả Giò – Deep Fried Vietnamese Spring Rolls: Deep fried rice paper rolls filled with tender, finely minced chicken, prawns, mushrooms and bean vermicelli. Served with fresh lettuce, mint leaves and traditional IndoChine sauce

Chả Giò Chay – Deep Fried Vietnamese Vegetarian Spring Rolls: Deep fried rice paper rolls filled with carrots, mushrooms, taro, bean sprouts and bean vermicelli. Served with fresh lettuce, mint leaves and IndoChine sauce

Chạo Tôm – Grilled Prawn Quenelles on Sugarcane: Succulent sugarcane wrapped minced prawns. Served with tantalising IndoChine sweet chilli sauce

Chef’s Platter

Sanctuary Platter: A combination of traditional IndoChine favourites– Cha Gio- Vietnamese Spring Rolls, Goi Cuon- Fresh Rice Paper Rolls , Kai Savanh- Sesame Chicken and Xin Lord- Sun Dried Beef

Nude Platter: A combination of traditional IndoChine favourites– Cha Gio- Vietnamese Spring Rolls, Goi Cuon- Fresh Rice Paper Rolls, Chao Tom- Prawn- Quenelles on Sugarcane, Kai Savanh- Sesame Chicken, Pa Lord- Garlic & Pepper Fish and Xin Lord- Sun Dried Beef

Salads

Aloe Vera and Pomelo Salad: Aloe vera, pomelo and fresh coconut with baby field greens and baby spinach Tossed with mint vinaigrette and cashew nuts for a refreshing, aromatic experience

Fruit Salad with Prawn: Fresh pomelo, apple, grape, pineapple, and green mango topped with boiled prawns and sprinkled with IndoChine lime dressing

Tam Mak Teng Talé – Spicy Seafood Cucumber Salad: Shredded cucumber pounded with terra cotta mortar. Topped with dried shrimps, chillies, tomatoes, lemon juice, seafood and tossed in ancient Laotian sauce. All time favourite salad! (Please state spice level: Mild-Medium-Hot)

Beef Salad of Cochinchine: Lightly cooked prime beef marinated with ancient Laotian pineapple sauce tossed with sliced green banana, cucumber, star fruit and noodle. Topped with onion, crispy rice cake, herbs and chilli

Tam Som – Green Papaya Salad: Shredded papaya salad pounded with terra cotta mortar. Mixed with dried shrimps, chillies, tomatoes, lemon juice and peanuts, tossed in an ancient Laotian sauce. (Please state spice level: Mild-Medium-Hot)

Greek Salad: Combination of Kalamanta olives, tomatoes, feta cheese, cucumber, onion, capsicum, tossed with oregano herbs and extra virgin olive oil

Caesar Salad: Crunchy garden green romaine lettuce tossed in a creamy anchovies dressing Served with shaved parmesan cheese and bread croton Choice: prawn, salmon, tuna, chicken

Yam Pak Nam – IndoChine House Salad: Pieces of shredded chicken, fresh watercress, lettuce, sliced tomatoes, cucumber, egg and fried shallots. Served with Luangphrabang egg dressing, topped with roasted peanuts

Laotian Larb Kai – Marinated Chicken in Lemon Juice : Minced chicken marinated in lemon juice, cooked in blended fish sauce. Spiced with chilli, roasted rice powder, mint leaves and served on a bed of lettuce and fresh garden greens

Noodles & Soups

Phô Bo – Vietnamese Beef Noodle Soup: Thin rice noodles with sliced lean beef and IndoChine’s special beef balls. Served with basket of fresh basil, lettuce, bean sprouts and lime

Phô Ga – Vietnamese Chicken Noodle Soup: Thin rice noodles with tender chicken breast, traditional chicken ham, topped with fried onions, coriander and spring onions

Seafood Suki de l’ IndoChine: Tender juicy prawns, fish fillet, squid, morning glory, bean vermicelli, Chinese cabbage and celery, cooked in special IndoChine sauce This dish can be prepared either dry or as a soup

Spicy Tom Yam Noodles Soup: Seafood Chicken

Bùn – Rice Vermicelli

Bún Bò Măng Lao – Rice Vermicelli with Beef and Bamboo Shoots: Laotian spicy beef soup cooked with home made chilli paste, young bamboo shoots, ripe tomato and green bean. Served with rice vermicelli and topped with fresh sliced iceberg salad, bean sprouts, cabbage and mint leaves

Bún Gà Xào – Rice Vermicelli with Chicken: Chicken fillet marinated with lemongrass, stir fried with onion and garlic. Served with rice vermicelli, cucumber, lettuce, mint leaves, basil, crushed peanuts and IndoChine’s sweet and sour chilli sauce.

Bún Bò Xào – Rice Vermicelli with Beef: Prime sliced beef, stir fried lightly with curry powder, rice vermicelli, cucumber and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with IndoChine’s unique sweet and sour chilli fish sauce

Khao Poon Nam Pa – Laotian Laksa: Rice vermicelli cooked with gravy from fresh fish fillet, Laotian spices, kaffir leaves and lemongrass. Simmered in a light coconut extract and topped with fresh tiger prawns

Bún Xào Chay – Stir Fried Vegetarian Rice Vermicelli: Rice vermicelli and bamboo shoots, served with tofu, carrots, mushrooms, long beans, cucumber and bean sprouts

Bún Đặc Biệt – Rice Vermicelli Deluxe: A combination of minced prawns on sugarcane, grilled prawns, deep fried Vietnamese spring rolls, grilled beef and BBQ chicken balls served with rice vermicelli, cucumber and lettuce. Garnished with mint leaves, basil, crushed peanuts and seasoned with IndoChine’s unique sweet and sour chilli sauce

Bún Thịt Nướng – Rice Vermicelli with BBQ Beef: Tender beef marinated with lemongrass, garlic and Vietnamese spices grilled to perfection. Served with rice vermicelli, cucumber and lettuce. Garnished with mint leaves, crushed peanuts and seasoned with IndoChine’s unique sweet and sour chilli sauce

Bún Tôm Nướng – Rice Vermicelli with Grilled Prawns: Grilled tiger prawns with rice vermicelli, cucumber and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with a unique sweet and sour chilli sauce

Côm – Rice / Bánh – Crêpe

Cơm Sườn Bì – Vietnamese Pork Chop with Rice: Marinated pork chop grilled to perfection, served with fried egg and fragrant jasmine rice. Accompanied with sweet fish sauce

Xào Chua Ngọt – Sweet and Sour Delight: A stir-fried dish prepared with IndoChine’s finest ingredients. Choice of chicken, beef or seafood with pineapple, cucumber, black mushroom, capsicum, tomato, carrot and onions Chicken Seafood Beef Vegetarian

Ragôut – IndoChine’s French Beef Stew: Succulent beef, sweet potatoes and carrots delicately prepared to ensure robustness and richness in flavour. Served with fragrant jasmine rice

Bánh Xèo – Vietnamese Pancakes: Minced tender chicken and prawns with bean sprouts and yellow beans, stuffed in a crispy round Vietnamese pancake served with fresh lettuce, full flavoured mint and coriander leaves coated in traditional tangy sauce.

PhoChine Red Curry: Choice of chicken, beef or seafood cooked with aromatic home made chilli paste, coconut milk, sliced bamboo shoots, egg plant, green bean and sweet basil leaves Chicken Seafood Beef Vegetarian

Western Main Courses

Herb Crumb Fish and Chips: Fresh dory fillets dipped in herb crumb and fried golden brown. Served with French fries, lemon and IndoChine’s spiced chilli mayonnaise

Angel Hair Pasta: Pasta cooked in sun-dried tomato pesto. Served with mixed garden salad and grilled king prawns

Lemongrass Seafood Vongole Pasta: Spaghetti with clams, fresh basil, chilli padi in white wine

Ping Kai Savannakhet – Grilled Chicken of Savannakhet: Grilled marinated chicken thigh served with sweet chilli sauce, accompanied with potato cake and vegetables

Xin Ngua Pik Tai Orn – Green Peppercorn Beef: Pan-fried marinated beef with young peppercorn, accompanied with mashed potato and roasted red pepper

Thalay Pik Tai Daam – Black Pepper Seafood: Stir-fried prawns, fish fillet, Calamari with black pepper served with sautéed carrot, broccoli, baby spinach and baby corns

Sandwiches & Snacks

Steak Sandwich: Baked open-faced baguette with roasted prime beef, onions, tomatoes, mustard and pickles

Tuna Sandwich: Toasted white bread with tuna, mayonnaise, spring onions, gherkin, lettuce and tomatoes

Mediterranean Sandwich: Foccacia bread topped with feta cheese, grilled zucchini, roasted bell peppers, sun dried tomatoes and mushroom.

Nude’s Cheese Burger: Char-grilled sesame bun with homemade beef patties. Served with cheese, iceberg lettuce, gherkin, onions and tomatoes

Giant Hot Dog: Freshly baked bun with grilled chicken flank, iceberg lettuce, gherkin, onions, tomatoes

Classical Baked Potato Skin: Baked US Idaho potato with gratinated melted mozzarella cheese. Choices of filling: bacon, ham, button mushrooms

Crispy Potato Wedges: Potato wedges seasoned with Cajun spice and deep fried till crispy. Serve with garlic aioli

Cheese Fritters : Deep fried cheese cheddar served with vegetable stick

All sandwiches served with French fries and seasonal salad

Desserts

IndoChine’s Peppermint Ice Cream

Vanilla Ice Cream

Banana Split

Fresh Fruit Platter

Cake of the Day : (Please ask your friendly server for our day’s selection)

Coconut Sorbet: Chilled young coconut filled with Malibu rum sorbet, chestnut, red ruby, pearl sago, aloe vera and basil seed

Vietnamese Dragon Fruit Jelly

Banh Chuoi – Banana Fritters with Vanilla Ice Cream: Bananas in batter fried till golden brown and topped with vanilla ice cream

Khao Neo Mak Muang – Ripe Mango with Sticky Rice: Steamed glutinous rice with coconut milk and fresh mango

Lemongrass Crème Brulée: IndoChine’s twist to a classical French favourite served with fruit coulis and peppermint ice cream

Chocolate Temptation: Served with sour cherry and chocolate fudge cake served with chocolate moose and chocolate ice cream

Erotic Harmony: Layers of sponge cake sprinkled with Lavender and coated with chocolate and pistachio nuts. Served with IndoChine’s peppermint ice cream

All efforts have been made by singapore.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Singapore Dollars (SGD$) unless otherwise specified.

This menu was last updated on 16/5/07.

Ichiban Boshi (Wisma Atria)

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