Welcome to Poleng Lounge


		ABOUT US PRESS			DINNER DRINKS TEA BOTTLE SERVICE

Throughout Asia, food is celebrated as a way of life that reflects culture through the people and resources of each region. Poleng's philosophy blurs these regional boundaries by focusing on the abundance of ingredients commonly found in the Far and South Eastern areas of Asia. By utilizing tried and true techniques – from the home kitchen to street food vendors – a strong sense of place is infused into every bite. Led by Chef Timothy Luym, the Poleng kitchen creatively interprets the simplicity of Asian cuisine while utilizing the beauty and quality of our own local resources.

“Our revolution: modern & creative yet simple & street.” - Chef Timothy Luym, Poleng Lounge

MAKE A RESERVATION

Kalbi Shortribs
Korean-style beef shortribs on a sizzling platter, with house-pickled kimchee

Rainbow Papaya Salad
with Sugarcane Shrimp
Green papaya and mangoes tossed in a garlic lime nuoc mam dressing with cherry tomatoes, thai basil, mint, chili flakes, and grilled sugarcane skewered black tiger shrimp. Vegetarian with tofu available.

DINNER

STARTERS

Soup of the Day — A.Q.

Grilled Edamame with Smoked Salt — 3

Roti Prata w/ Malaysian Curry — 5

Sweet Potato Fries with Banana Catsup — 5

Poached Marrow with Coconut Bread — 6

Cebuano B.B.Q. Pork Belly — 7

SMALL PLATES: TO NIBBLE AND SHARE
Half Moon Ahi Poke — 12
Spicy yellowfin with Japanese seaweed, topped with yuzu
citrus tobiko and daikon sprouts, served with
crispy gyoza chips.

Walu Kinilaw — 11.5
A Filipino “Ceviche” with butterfish cooked in sugarcane
vinegar, lime juice and coconut milk, with thai chiles, toybox
tomatoes and cilantro.

Sizzling Sisig --- 10
Pork medley with coconut vinegar, onions, peppers,
and fresh calamansi.
add egg, chicharones, or liver --- 1

Bo Luc Lac "Shaking Beef" — 7
Tender marinated sirloin stir fried with
nuoc mam red onions and peppercress.

Lumpia Shanghai — 6
Filipino style fried egg rolls with a shrimp and pork filling and
a sweet and sour sauce.

Crispy Adobo Wings — 7.5
Succulent deep fried chicken tossed in an adobo glaze
served with achara (pickled papaya).

Crispy Salt & Pepper Squid — 10
Golden battered squid rings tossed in spices, served with
a sweet green thai chili sauce.

Kalbi Short Ribs --- 14
Korean-style beef shortribs on a sizzling platter,
with house-pickle vegetables.

Rainbow Papaya Salad with Sugarcane Shrimp — 9.5
Green papaya, mangoes, & pomelo tossed in a garlic lime
nuoc mam dressing w/ grilled sugarcane skewered
black tiger shrimp. Vegetarian with tofu available.

Poleng Chicken Sesame Salad — 7.5
Tat soi, pak choi, and mizuna greens tossed with our sesame
soy dressing topped with shredded chicken breast, teriyaki
almonds, mandarin oranges, and crispy noodles.
substitute ahi — 3.5

Szechuan Chicken Lettuce Cups — 10
Minced chicken & vegetables served with cool crisp lettuce cups. Mild upon request.

Buddha’s Treasures — 7
Pan fried dumplings with minced vegetables, dusted with
matcha green tea powder, lotus root chips, and a black
sesame ponzu sauce.

Madras Samosa — 7.5
Madras curried roasted potatoes with onions and peas in
a crispy wrap served with a golden raisin tamarind
dipping chutney.

Emperors Gai Lan — 8
Chinese broccoli hearts steamed with shiitake mushroom sauce

Balinese Lemongrass Satay Sampi — 7.5
Spicy blend of minced pork, beef and an
aromatic spice paste grilled on a lemongrass skewer with a
peanut dipping sauce.

Long Life Garlic Crab Noodles — Bowl 7, Plate 15
Pan fried egg noodles with garlic and
fresh dungeness crabmeat.

Green Garlic Beef Salpicao — 11
Seared pepper—garlic filet with red onion strings.

RICE & ROTI

Coconut Broken Rice (long grain) – 1.5

Pandan Scented Brown Rice (short grain) – 1.5

Coconut Broken Rice – 1.5

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