All Day Menu

No need longer wait till dinnertime to tuck into delicious dishes as Billy Ho is open for lunch and dinner.

Vegetarian, Vegan, Gluten Free, Shellfish Free and Dairy Free menus are also available.

Sashimi, Sushi, Oshi Sushi & Tataki

Temaki (手巻, “hand roll”)

It’s a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end

Prawn tempura hand roll with green mango and smoked chilli mayonnaise

Red miso tuna, torch ginger
and yam bean sriracha

Flame torch pickled mackarel
with Japanese pickles
mandarin ponzu and rayu oil

Yukke toro fatty tuna tartare
with wasabi and avocado mousse
shichimi togarashi, rayu
hand shaved katsuobushi and tobiko

Selection of sashimi
(bonito, tuna, white snapper, trevally)
with salmon for 50K extra

Makizushi (巻き寿司, “rolled sushi”)

A cylindrical piece, formed with the help of a bamboo mat known as a makisu (巻き簾), and generally cut into 6 pieces

Chicken katsu roll with sesame seed, aonori, Japanese salad and kewpie mayonnaise

Confit tuna roll with kewpie mayonnaise rolled in shichimi togarashi and crunchy tempura

Crunchy tempura roll
with spicy tuna and crabstick

Spicy salmon confit roll
with cucumber, shiso leaf and togarashi

Soft shell crab tempura roll
with prawn and yuzu lava

Oshi sushi (押し寿司, “pressed sushi”)

They are formed by molding the rice and toppings in a rectangular box, then slicing into blocks.

Oshi sushi with toro
wasabi cream and katsuobushi

Oshi sushi with shichimi
umeboshi, unagi and mango

Spicy octopus and tuna sushi roll
shiso leaf, aonori and togarashi

“Dragon Roll” tempura king prawn
with avocado, wasabi mayonnaise and furikake

Tuna tataki
with green chili kosho, pickled jalapeno,
wasabi mayonnaise and yuzu dressing

Wagyu beef tataki
with sesame shoyu
wasabi furikake, shiso and rayu oil

Salads

Goma-ae style green beans

Raw fish with Japanese mix green salad

Snapper sashimi with citrus ponzu
yuzu mayonnaise, preserved kalamansi
with puffed rice furikake

Tuna wakame salad
with smoked eggplant, nori
katsuobushi and puffed rice

Chilled soba noodle salad
with grilled shiitake, oyster mushroom
black fungi, tofu, shiso, black vinegar shoyu
and crispy enoki mushrooms

Salmon carpaccio
with a ginger and citrus ponzu
purple radish and green herb dressing

Grilled Wagyu beef Japanese salad
with crispy lotus roots
and shabu shabu dressing

Small Plates

Pork and cabbage gyoza
with miso, green shallots, black vinegar

Prawn and scallop siew mai
with sweet shoyu and chilli dressing

Smoked eggplant
with furikake spice mix
and sesame soy dressing

Crispy chicken skin
with potato puree, yuzu
truffle, yogurt and salted chilli flakes

Confit pork belly katsu bao
with kim chi and ssam jang sauce

Robata grilled chicken breast
with green chilli and miso
with a chimichurri dipping sauce

Prawn lava brioche bun
with watercress, cabbage
chilli butter and salt cured egg

Salt and pepper squid
dusted in shichimi togarashi
with soy and mirin

Wagyu beef tartare with miso eggplant
tabasco and smoked mackerel mayonnaise
potato nori chips

Tempura peppers
stuffed with edamame
yuzu and straciatella
with kimchi dipping sauce

Nanjing shredded lamb bao’s
with shiso leaf, mandarin cucumber
kimchi, sesame and shoyu dressing

Archipelago spiced tacowith snapper
andaliman mayonnaise and sambal matah

Mixed tempura of shiitake
fish, prawn, baby corn, pumpkin
enoki mushroom
with tempura dipping sauce

Crispy duck leg
with tamarillo and hoisin dipping sauce
served with wheat flour pancakes

Large Plates

Seafood okonomiyaki waffle
with shredded cabbage, pickled ginger
katsuobushi and bulldog sauce

Glazed red miso gindara
with shiitake mushroom

Salt and pepper squid
dusted in shichimi togarashi
nori and soy mirin dipping sauce

Chicken miso karaage
with salted egg yolk sauce

Stir fried prawns
with home made udon noodle
dried shrimp, kale, pickled turnip and X.O. sauce

Miso aged chicken thigh
with seared cabbage, aonori
and shichimi umeboshi

Korean style crispy chicken wing
with sesame seed and crushed peanuts

Crispy chicken
with burnt leeks and sacha soy dressing

Kaigun style curry of pork belly
with carrot, potato, cheddar cheese
slow cooked egg served with Japanese rice

Menchi katsu
with tartare sauce, tonkatsu sauce
Japanese mustard and soft brioche rolls

“Galbi jjim” Korean style braised beef
with gochujang, shiitake, soy, miso, potato
soft egg and Japanese rice

Salt and pepper karaage crispy fish
with chilli and mirin dipping sauce

Steamed snapper with zucchini scales
udon noodles, Asian mushroom and tempura zucchini flower

Roasted lamb shoulder
with chilli, cumin, fennel, Szechuan pepper
served with spiced red braised cabbage

Sides

Steamed rice

Stir fried of 3 types of wild rice
black rice, red rice, organic rice
barley, shiitake mushroom, garlic and truffle

Stir fry broccoli with garlic

Stir fried Japanese rice
with chicken, sweet corn,
shiitake mushroom
green peas, carrot and sesame seeds

Stir fry water spinach
bean sprouts with shoyu and togarashi