Restaurant Chilli Padi - Newcastle City Centre

Jasmine Rice

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Egg Fried Rice

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Oily Rice

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Oyster Sauce

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Garlic Sauce

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Kueh Teow

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Pan Fried Bean Curd and French Beans in Hot and Spicy Sauce

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Wok fried bean curd and fine bean in hot and spicy sauce. Vegetarian Option, Spicy Level 1.

Mix Vegetable in Sauce

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Mixed vegetables stir fried in a curry, sweet and sour or garlic sauce. Vegetarian Option.

Salt and Chilli Bean Curd

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Deep fried bean curd tossed in salt and chilli spices served with ground chillies and garlic flakes. Vegetarian Option, Spicy Level 2.

Chilli Padi Dry Pan Mian

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Freshly homemade noodle topped with anchovies, crush chillies, poached egg, fried onions, spring onions, diced chicken, ginger, garlic and mushroom to be stirred together when served. Vegetarian Option, Spicy Level 1.

Malaysian Style Maggie Goreng

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Wok-tossed instant noodle in rendang paste. Topped with a fried egg and a deep fried chopped chicken leg. Spicy Level 2.

Kueh Teow Goreng in Malaysian Style

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Wok-fried flat rice noodles with king prawns with shells, fish cake, egg, bean sprouts, chives, chilli paste and crushed chillies. This dish is mildly spicy. Spicy Level 1.

Hokkien Fried Rice

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Light soya stir fried egg, fried rice with diced chicken, duck, squid, prawns, diced fish cake, green peas and diced carrots.

Nasi Ayam Masak Merah

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Chopped chicken leg simmered in dried red chilli and tomato paste. Served with oily rice. Spicy Level 3.

Hainan Chicken Rice

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Hainanese style steamed chicken served with oily rice. Accompanied with soya sauce and special homemade chilli sauce (ginger, garlic, lime and fresh red chillies).

Ben & Jerry's Cookie Dough

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Ben & Jerry's Chocolate Fudge Brownie

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Wonton Soup

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Mashed chicken and king prawns wrapped with wonton skin served in chicken broth. Topped with Chinese leaves, dried shallots and spring onion.

Tom Yum Seafood Soup

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Tom yum sour and spicy soup served with diced king prawns, squid, fish cake, lemongrass, tomatoes, chillies and lime. Spicy Level 2.

Hot and Sour Soup

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Served with shredded mangetout, carrot, tofu, shrimp and chicken. The broth is made hot (spicy) with dash of chilli oil and white pepper powder and sour by vinegar. Vegetarian Option, Spicy Level 2.

Beef Flank Curry in Malaysian Style

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Cooked in Malaysian curry paste, potatoes and coconut milk. Spicy Level 1.

Sliced Beef Curry in Malaysian Style

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Cooked in Malaysian curry paste, potatoes and coconut milk. Spicy Level 1.

Curry Chicken in Malaysian Style (With Bones)

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Chopped chicken legs/sliced chicken breast simmered in Malaysian curry paste, potatoes and coconut milk. Spicy Level 1.

Beef Rendang

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Beef flank/sliced beef simmered in a Malaysian style coconut rendang sauce. Spicy Level 1.

Squid and French Beans in Sauce

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Stir fried beans and squid with sambal or belacan sauce. Spicy Level 2.

King Prawns and French Beans in Sauce

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Stir fried beans and king prawns with sambal or belacan sauce. Spicy Level 2.

Stir Fried Mixed Vegetables

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Choi Sum

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Chinese Leaf

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Lamb Flank Curry Hot Pot

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Lamb flank cooked in Malaysian curry paste, potatoes and coconut milk. Spicy Level 1.

Beef Flank with Five Spice Hot Pot

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Braised beef flank simmered in five spice stock.

Aubergine and Mince Chicken Hot Pot

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Minced chicken and aubergine cooked with crushed salted fish and broad bean paste. Spicy Level 1.