Billy Ho Menu

No need longer wait till dinnertime to tuck into delicious dishes as Billy Ho is open all day, for lunch and dinner, from 12.00PM until 11.ooPM.

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

Lunch Specials (12.00PM-3.00PM)

Chicken katsu donburi, egg, red miso, togarashi and katsuobushi

Chopped tuna bowl with nori cracker, egg, dried miso and wasabi

Japanese chicken curry roll
with white cabbage, togarashi and waffle fries

Hot fish sandwich tempura fish fingers organic oxtail tomatoes kimchi sauce and waffle fries

Korean crispy chicken burger
with ssam jang, coleslaw
chilli mayonaise and waffle fries

Menchi katsu burger
panko crumbed ground pork and beef patty
with mustard and cheese sauce
tonkatsu sauce, pickles and waffle fries

Ebi katsu burger
with iceberg lettuce, tartare sauce and waffle fries

Miso ramen with sliced pork belly
soft boiled egg, nori, egg noodles and chilli oil

Kaigun style pork belly
katsu curry donburi
served with Japanese pickles

Beef donburi with wild mushrooms
onion, kimchi, wasabi furikake

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 hand roll 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

School prawn kakiage with green bean, onion shallot and tomato tensuyu

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

Beef brisket katsu with tonkatsu sauce, mustard miso jus and 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