Apparently mangoes have dozens of health benefits, like reducing cholesterol, support for digestion, boosting the immune system, keeping skin clear and all kinds of good things. On the other hand, they’re pretty hazardous to health too if you’re not careful, as every trip to the garden right now needs to be done with a hard hat as the mangoes rain down from the trees above. But, to be honest, our chefs don’t seem to care about any of that, and are instead just a little bit obsessed about how good they taste, and what they can do about it.
To celebrate the change of season, Chef Luu Hong and his team have put together a menu that makes the mango king, starting off with a spicy raw mango salad with smoked fish, dried shrimp and prahok sauce ($8+), adding a green mango sour soup with dried goby fish ($8+), and then moving into a unique Malis take on the idea of sweet and sour.
Blending the warming sweetness of caramel lobster with the cool sharpness of unripened mango, served with jasmine rice steamed in lotus leaf, this dish is a true sensory delight ($25+).
For the finale, our chefs have created a magical sweet mango sticky rice, served with panna cotta and coconut milk ($3.50+), that brings the meal to a deliciously elegant end.
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