Sway Kitchen & Bar

Spicy Shredded Chicken 麻辣鸡丝 (L, M)

Tender chicken strips mixed chili oil, Sichuan pepper, soy sauce, vinegar, sesame oil, and sugar.

Shredded Pig Ears in Red Oil 红油耳丝 (L, M)

Thinly sliced pig ears tossed in a spicy, aromatic red chili oil dressing, with soy sauce, black vinegar, and Sichuan pepper,

Spicy Pickled Cucumber Strips 呛瓜条 (L, M, V)

Julienned cucumbers tossed in a tangy, spicy dressing of chili, garlic, soy sauce, and vinegar.

Five-Spice Edamame 五香毛豆 (L, M, G, V)

Boiled or steamed young soybeans (edamame) seasoned with a traditional Chinese five-spice blend.

Preserved Egg with Tofu 皮蛋拌豆腐 (L, M, V)

Chilled soft tofu paired with diced preserved egg, dressed by soy sauce, sesame oil, vinegar and minced garlic, garnished with chopped green onions.

Korean Kimchi 韩国泡菜 (L, M, G, V)

Fermented cabbage and radishes seasoned with Korean red chili powder gochugaru, garlic, ginger, and fish sauce.

Kung Pao Chicken 宫保鸡丁 (L, M)

Diced chicken, stir-fried with peanuts, vegetables, and dried chilies, flavored with a spicy and tangy sauce. Served with rice.

Pineapple Chicken 菠萝鸡 (L, M)

Tender chicken thigh stir-fried with fresh pineapple, bell peppers, onions, mix of soy sauce, ketchup, vinegar, and sugar. Served with rice.

Chongqing Spicy Chicken 辣子鸡 (L, M)

Diced bone-in chicken stir-fried with a large amount of dried red chilies, garlic, and ginger, often paired with soy sauce, Sichuan peppercorns, and other seasonings. Served with rice.

Shandong Braised Chicken ⻩焖鸡 (L, M)

Bone-in chicken simmered with mushrooms, potato and green peppers in savory brown sauce made with soy sauce, oyster sauce, ginger and garlic, slow-braised and coated in savory glaze. Served with rice.

Ground Pot Chicken 地锅鸡 (L, M)

Chicken pieces cooked with potatoes, bell peppers, and onions, seasoned with soy sauce, ginger, garlic, and other savory ingredients, serviced with flatbread. Served with rice.

Xinjiang Big Plate Chicken 大盘鸡 (L, M)

Bone-in chicken cooked with potatoes, braised in fragrant and savory sauce made with soy sauce, garlic, ginger, cumin, and dried chili peppers, served on a large platter with noodles.

Sweet and Sour Pork Tenderloin 糖醋里脊 (L, M)

Deep-fried crispy pieces of pork tenderloin strips coated in a sticky and tangy sauce made from sugar, vinegar, and ketchup. Served with rice.

Special Stir-Fried Pork 特色小炒肉 (L, M)

Thinly sliced pork stir-fried with bell peppers, onions, and garlic or chili peppers, seasoned with soy sauce, ginger, and other spices. Served with rice.

Fish-Fragrant Shredded Pork 鱼香肉丝 (L, M)

Tender strips of pork stir-fried with a mix of bamboo shoots, wood ear mushrooms, and bell pepper in the sauce made with fermented chili bean paste, garlic, ginger, soy sauce, sugar and vinegar. Served with rice.

Twice-Cooked Pork 回锅肉 (L, M)

Pork belly first simmered until tender then sliced and stir-fried with garlic, ginger, scallion, and bell peppers, seasoned with soy sauce, fermented bean paste and other spices. Served with rice.

Crispy Sweet and Sour Pork 锅包肉 (L, M)

Crispy thin slices of pork tenderloin coated in a light batter, deep-fried and tossed in a glossy sweet and sour sauce made with sugar, vinegar, and soy sauce. Served with rice.

Hong Kong Stewed Beef 港式炖牛腩 (L, M)

Tender chunks of beef brisket and tendon slow-cooked in a savory and aromatic sauce, flavored with a blend of soy sauce, garlic, ginger, star anise, and other Chinese spices. Served with rice.

Braised Beef in Yellow Sauce 黄焖牛肉 (L, M)

Tender chunks of beef slow-cooked in flavorful yellow sauce made with turmeric or yellow bean paste, soy sauce, ginger, garlic, and other spices, added by carrots, potatoes, or daikon radish. Served with rice.

Black Pepper Beef 黑椒牛柳 (L, M)

Tender strips of beef tenderloin stir-fried with onions, bell peppers and cooked in the sauce with freshly ground black pepper, soy sauce, oyster sauce and sugar. Served with rice.

Satay Beef Slices 沙爹牛肉片 (L, M)

Tender slices of beef marinated in savory and aromatic satay sauce, soy sauce and minced garlic, pan-fried with seasoning vegetables, garnished with sesame seeds and chopped scallions. Served with rice.

Sichuan Spicy Boiled Beef 水煮牛肉 (L, M)

Tender slices of beef poached in broth made with fermented chili bean paste, garlic, ginger, and Sichuan peppercorns, layered over blanched vegetables and topped with chili oil and dried chili flakes. Served with rice.

Dry-Fried Shredded Beef 干煸牛肉丝 (L, M)

Thin strips of beef dry-fried over high heat with minimal oil, seasoned with onion, celery, garlic, ginger, soy sauce, and chili peppers. Served with rice.

Fried Lamb with Cumin 孜然羊肉 (L, M)

Tender slices of lamb stir-fried with cumin seeds, dried chili peppers, garlic, and onions, seasoned with additional black pepper and coriander. Served with rice.

Sautéed Lamb with Leak 葱爆羊肉 (L, M)

Tender slices of lamb quickly stir-fried with scallions in a hot wok, seasoned with soy sauce, ginger, garlic, and cooking wine. Served with rice.

Prawn with Garlic and Vermicelli 蒜蓉粉丝虾 (L, M)

Black tiger prawns steamed over a bed of softened vermicelli noodles, topped of minced garlic, soy sauce, and a light drizzle of oil, garnished with chopped scallions. Served with rice.

Sichuan Spicy Boiled Fish 水煮鱼 (L, M)

Tender slices of fresh white fish poached in flavorful broth made with fermented chili bean paste, dried chilies, garlic, ginger, and Sichuan peppercorns, layered over blanched vegetables and topped with hot chili oil and crispy garlic. Served with rice.

Fish with Pickled Mustard Greens 酸菜鱼 (L, M)

Freshwater fish fillets thinly sliced and poached in a broth made with pickled mustard greens to create the balance of sour, spicy, and umami flavors and infused with garlic, ginger, dried chilies, and Sichuan peppercorns. Served with rice.

Mapo/Mala Tofu 麻婆/麻辣豆腐 (L, M, V)

Soft cubes of tofu simmered in a savory, spicy sauce, fermented chili bean paste, garlic, ginger, and Sichuan peppercorns. Served with rice.

Homestyle Tofu 家常豆腐 (L, M, V)

Tofu pan-fried until golden and crispy on the outside, simmered in a flavorful sauce made from soy sauce, garlic, ginger, and sometimes vinegar or sugar, added by a variety of vegetables. Served with rice.

Eggplant in Garlic Sauce 鱼香茄子 (L, M, V)

Eggplant stir-fried until tender and coated with a flavorful sauce made from soy sauce, vinegar, garlic, ginger, sugar, and a spicy chili paste. Served with rice.

Shanghai Bok Choy with Mushrooms 香菇上海青 (L, M, V)

Mild and slightly sweet Shanghai bok choy stir-fried with earthy and aromatic shiitake mushrooms, seasoned with garlic, soy sauce, and oyster sauce. Served with rice.

Stir-Fried Shredded Potatoes with Vinegar 醋溜土豆丝 (L, M, G, V)

Finely shredded potatoes stir-fried over high heat with garlic, dried chilies, and scallions, added by light soy sauce and a pinch of sugar. Served with rice.

Yangzhou Fried Rice 扬州炒饭 (L, M, G)

Rice stir-fried with scrambled eggs, diced shrimp, Chinese ham, green bean, corn and carrots over high heat, seasoned lightly with soy sauce, salt, and sesame oil.

Dry-Fried Beef Rice Noodles 干炒牛河 (L, M)

Flat rice noodles (ho fun) stir-fried with tender beef slices, bean sprouts, onions, and scallions, seasoned with soy sauce, dark soy sauce, and sugar.

Assorted Stir-Fried Rice Cakes 什锦炒年糕 (L, M)

Chewy, pan-fried rice cakes stir-fried with a mix of vegetables, tender meats or seafood, and a savory sauce, infused with the flavors of soy, garlic, and sesame oil.

Braised Beef Noodle Soup 红烧牛肉面 (L, M)

Soup features chunks of beef slowly braised with soy sauce, dark soy sauce, and aromatic, absorbed by thick and wheat-based noodles, garnished with chopped scallions, fresh cilantro, pickled mustard greens, and chili oil.

Pork Wonton Soup 猪肉馄饨 (L, M)

Delicate dumplings filled with seasoned ground pork, boiled and served in a clear and flavorful broth, garnished with dried s shrimp, dried seaweed, fresh scallions, bok choy and sesame oil for added depth.

Rendang Daging (L, G)

Tender beef long time slow-cooked in rich and aromatic blend of coconut milk, spices, and herbs, combining savory, spicy, and slightly sweet notes, with hints of warmth from ingredients like ginger, lemongrass, turmeric, and chili. Served with rice.

Ayam Masak Lemak Cili Padi (L, G)

Tender chicken simmered in rich and creamy coconut milk gravy to add luscious, smooth texture that balances the spiciness, creating a comforting yet fiery dish, infused with the bold flavors of bird’s eye chilies, turmeric, lemongrass, and aromatic herbs. Served with rice.

Gulai Kambing (L, G)

*order one hour in advance* Tender pieces of lamb slow-cooked in a fragrant, spiced coconut milk gravy infused with turmeric, coriander, cumin, cinnamon, and star anise, creating a deep, savory flavor with a hint of sweetness and mild heat. Served with rice.

Asam Pedas Ikan (L, M, G)

Tilapia fillet simmered in a sour and spicy broth made from tamarind juice, chili paste, lemongrass, garlic, shallots, and other aromatic spices, garnished with tomatoes, okra, radish, and coriander. Served with rice.

Sambal Udang (L, M, G)

Succulent prawns cooked in a rich, spicy sambal sauce from a blend of chili paste, shallots, garlic, tamarind, and belacan, giving it a bold umami flavor with a perfect balance of heat, sweetness, and tanginess. Served with rice.

Tom Yum Goong (L, G)

Soup with shrimp and prawn features clear creamy broth infused with traditional Thai herbs, elevated with Thai chili paste, fish sauce, and lime juice, garnished by mushrooms, tomatoes, and fresh chilies. Served with rice.

Nasi Lemak (L, G)

Fragrant rice dish cooked with coconut milk and infused with pandan leaves, go with spicy and tangy Sambal paste, accompanied by Fried chicken fillet, boiled egg, fried anchovies, roasted peanuts, and cucumber slices.

Nasi Goreng (L, M)

Rice stir-fried with sweet soy sauce, garlic, shallots, chili, and shrimp paste, added by shrimp and mixed vegetables, garnished with fried egg (sunny-side-up).

Curry Laksa (L, G)

Flavorful and aromatic egg noodle soup blending of spicy curry broth, coconut milk, and a medley of fresh herbs, topping of egg, prawns, tofu puffs, fish cakes bean sprouts, and fresh herbs. Served with rice.

Char Kway Teow (L, M)

Flat rice noodles stir-fried with soy sauce, dark soy sauce, oyster sauce, and chili paste, added by shrimp, eggs, fish cakes, bean sprouts, chopped scallions, and mixed vegetables.

Pad Thai (L, M)

Thin and flat rice noodles stir-fried with tamarind paste, fish sauce, palm sugar and chilli, added by shrimp, chicken, scrambled egg, bean sprouts, chopped scallions, and julienned carrots.

Chicken Wings 8pcs

Fried Chicken Cutlets 2pcs 炸鸡排 (L, M)

Fried Chicken Gyoza 10pcs 日式煎饺 (L, M)

With Teriyaki sauce.

Crispy Shrimps 10pcs

Prawn Fritters 8pcs

Crab Sticks 12pcs

Spring Rolls 12pcs

Crispy Onion Rings

Sweet Potato Chips

Coca-Cola 0,33l

Coca-Cola Zero

Sprite Zero 0,33l

Fanta Appelsiini 0,33l