(603) 569-1648 EASTOFSUEZ1967@GMAIL.COM

WE ARE ONE OF THE OLDEST PAN-ASIAN RESTAURANTS IN THE UNITED STATES, SERVING AN ECLECTIC SAMPLING OF EXOTIC CUISINE FROM SOUTHEAST ASIA & THE PACIFIC RIM, WITH OCCASIONAL DETOURS AROUND THE WORLD SINCE 1967.

OUR MENU IS SMALL, SPECIFICALLY SO, TO REPRESENT A MIX OF THE TIME-HONORED CLASSICS & CULINARY INNOVATIONS OUR PATRONS HAVE GROWN TO LOVE; HOWEVER, EACH EVENING WE EXPERIMENT BY ADDING CHOICE DELICACIES TO OUR COLLECTION, IN MUCH THE WAY A TRAVELER GATHERING MEMENTOS MIGHT DO, IF HE VENTURED TO EXPLORE 'EAST OF SUEZ'.

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From Rudyard Kipling's, Mandalay, during the days of the British Raj, when anywhere east of the Suez Canal was considered, Asia.

Founding Chef Charles Powell selected this name as it reminded him of his father's extensive travels around the world, first as a Naval Officer, and then as a photojournalist and cinematographer for "Fox Movietone News" ~ adventures that Chef Powell often took with him as a child in the 1930's living in China & Japan, and which later led Charlie to the love of his life from the Philippines, Norma Antonio in 1962.

Their international culinary kismet continues to inspire us, as we experiment with the spices & provisions of the Far East.

Today, East of Suez allows us to describe the random path from whence our family & our food originate.

We add to, and change the daily menu frequently, as we explore new recipes & recreate our favorite dishes from cuisines all over the world.
Here is a *sampling* of some of many items we serve on a rotating basis throughout the summer. We apologize if occasionally your selection is unavailable. If you would like to request a specialty item, please give us a call

~ We are Happy to Serve You ~

All our food is prepared to order, from fresh, locally sourced & imported specialty ingredients. We are not an allergen-free establishment, but are happy to work with your dietary needs.

STARTERS

  • Philippine Lumpia 10

    Mini spring rolls of pork, tiger shrimp and veggies, deep-fried and served with our own sweet & sour pineapple sauce / Vegan option available
  • Goat Cheese Rangoon 9

    Creamy local NH goat cheese, seasoned with herbs, enveloped in wonton skin & deep-fried; with our own sweet chili sauce *Vegetarian
  • Japanese Yakitori 11

    Rock sugar and soy marinated tender boneless chicken, skewered and broiled; with ginger teriyaki glaze *Gluten free
  • Asparagus Shiitake Kushiyaki 9

    Salt-dusted, skewered and char-broiled; with Yuzu Kosho spicy lemon pepper condiment *Vegan & Gluten Free
  • Thai Beef Satay 11

    Coconut milk & cumin marinated & char-broiled sirloin steak kebabs; with sweet spiced peanut sauce *Gluten free
  • TITA GLO'S LETTUCE CUPS 10

    Auntie's wok-tossed tender turkey, apple & veggie crumble, with sesame, hoisin & sunflower seeds; served in an open-faced Boston lettuce leaf with crisp rice noodles

MAINS

  • PANCIT CANTON 19

    Philippine-style pan-fried noodle 'chop suey' blanketed under garlic & ginger sautéed jumbo black tiger shrimp, pork loin strips, broccoli, snow peas & Asian mushrooms in a glistening oyster sauce / Vegan option available
  • PAD THAI 19

    Rice noodle fettuccine, sliced chicken breast, jumbo black tiger shrimp, scallions & egg omelet tossed in a sweet & sour tamarind sauce; topped with crushed peanuts, bean sprouts, fresh cilantro & lime *Gluten-free / Vegan option available
  • PHILIPPINE ADOBO 20

    The 'national dish' ~ tender confit of bone-in organic chicken thigh & country style pork, marinated & slowly braised in garlic & soy vinegar with bay leaf & black peppercorns; With sliced fresh banana & jasmine rice timbale
  • KOREAN BULGOKI 21

    Thinly sliced beef flank steak marinated in sesame, sweet soy, garlic chili miso paste; charbroiled & served with spicy kimchee pickled vegetables & condiments *Gluten Free / Vegan option available
  • JAPANESE TEMPURA 22

    Jumbo black tiger shrimp & seasonal summer vegetables coated in a velvety batter, then deep-fried light & crispy; served with warm soy & bonito essence dipping broth / Vegan option available
  • THAI RED CURRY 23

    Deep sea scallops & butterflied jumbo black tiger shrimps sautéed in aromatic lemongrass & red chili-spiced coconut cream, with onions, sweet bell peppers, forest mushrooms, bamboo shoots & aromatic herbs *Gluten free / Vegan option available

DESSERTS

  • PHILIPPINE LECHE FLAN 9

    Spanish-influenced dense & luxurious egg & cream custard with burnt sugar syrup; served chilled topped with Macapuno –young coconut thread jam
  • SANS RIVAL 9

    Roasted cashew nut & rich buttercream-iced multi-layered, chilled, crispy & chewy meringue torte; a Philippine dessert 'without rival'
  • KAHLUA® CAKE 10

    A slice of Mama Tars' Kahlua® liqueur-scented milk chocolate mocha chiffon Bundt cake; served warm with a scoop of coffee ice cream
  • MANGO TIRAMISU 9

    Rich mascarpone cream swirled with sweet mango puree in individual pot au crème, layered with jasmine tea dipped Italian ladyfingers
  • BANANA TEMPURA 10

    Sweet bananas, batter-dipped, deep-fried light & crispy & honey-drizzled, served warm with scoop of coconut ice cream
  • MOLTEN LAVA CAKE 11

    Individual dark chocolate Bundt cake served warm & oozing with melty chocolate ganache; alongside vanilla ice cream & mixed berry coulis