To celebrate the invention of the noodle first created in 5,000 BCE, Awana will celebrate all sorts of noodles
as the star ingredients of its dishes from 15-31 July. Executive chef Mark Read and Malaysian chef Lee Chin Soon have created a menu that highlight this ingredient’s versatility, allowing you to
mix and match rice noodles or crispy egg noodles with the a la carte experience and Malaysian cuisine.
Mee Sambal Udang £9.50
Crispy egg noodle cake topped with barbecued prawn tails and onion sambal.
Bihun Kerabu £7.00
Rice noodle salad with curried winged beans, coriander and sour fruit.
Mee Daging Pedas £7.00
Spicy boiled beef and glass noodles with sesame and bamboo.
Mee Sambal Sajian Laut £16.00
Prawn, scallop and noodle stir-fry with king oyster mushroom and pak choy in sambal sauce.
Mee Ayam Sos Tomato Pedas £15.00
Egg noodles cooked in a spicy tomato sauce topped with sour fish roll and crispy chicken pieces.
Mee Manis £7.00
Glass noodles poached in coconut with sweet potato and pineapple, garnished with edible flowers.