(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

  • VIETNAMESE SUMMER ROLLS 10

    Chilled, poached tiger shrimps, angel hair rice noodles, aromatic herbs & vegetables, wrapped in translucent soft rice paper & served with nuoc cham, sweet chili lime vinaigrette
    *Gluten Free

  • Philippine Lumpia 11

    Fingerling spring rolls of pork, tiger shrimp & veggies, deep-fried, sliced & served with pineapple sweet & sour
    VEGETABLE LUMPIA $10 [V]

  • TITA GLO’S LETTUCE CUPS 10

    Auntie's wok-tossed turkey, apple, raisin & veggie crumble, with sesame, hoisin & garlic; served warm in a cool Boston lettuce leaf with toasted sunflower seeds
    *Gluten Free

  • Thai Beef Satay 12

    Coconut milk & cumin marinated kebabs; charbroiled & drizzled with sweet peanut sauce
    *Gluten Free

  • Japanese Yakitori 12

    Rock sugar & sweet soy marinated boneless organic chicken thigh, skewered & charbroiled; with ginger teriyaki glaze

  • Asparagus Shiitake Kushiyaki 10

    Salt-dusted, skewered and char-broiled; with Yuzu Kosho, spicy lemon pepper olive oil
    *Vegan/Gluten Free

  • GOAT CHEESE RANGOON 11

    Local NH farm goat cheese, seasoned with fresh herbs, enveloped in wonton skin & deep-fried crispy outside, melty inside; with sweet chili sauce dip *Vegetarian

MAINS

  • PHILIPPINE ADOBO 20

    The 'national dish' ~ Mama Tars' tender confit of bone-in organic chicken & country style fatty pork, marinated and slowly braised in crushed garlic & soy vinegar with bay leaf & black peppercorns; with sliced fresh banana

  • PANCIT CANTON 19

    Mom's original pan-fried noodle chow mein, blanketed under a glistening oyster sauce seasoned with garlic & ginger-sautéed black tiger shrimp, pork loin strips, broccoli, cabbage, snow peas & black mushrooms

  • PAD THAI 20

    Rice noodle fettuccine, sliced chicken breast, black tiger shrimp, scallions & egg omelet tossed in a sweet & sour tamarind sauce; with crushed peanuts, bean sprouts, cilantro leaf & lime
    *Gluten Free

  • MACADAMIA NUT-CRUSTED HAKE 23

    Flaky boneless white fish filet, rolled in crushed macadamias & panko, deep-fried crispy & blanketed in rich lobster-lime curry sauce; with sweet fresh pineapple bell pepper salsa

  • THAI RED CURRY 24

    Sliced sea scallops & butterflied jumbo black tiger shrimps sautéed in lemongrass, ginger & red chili-spiced coconut milk, with onions, sweet bell peppers, forest mushrooms, bamboo shoots & aromatic herbs
    *Gluten Free
    Sweet Potato & Green Bean Red Curry - $20 *Vegan/Gluten Free

  • BULGOKI STEAK 22

    Korean BBQ style, Angus beef flank steak, sliced thin & marinated in sesame, sweet soy & garlic chili miso paste; charbroiled & served with spicy kimchee pickles

  • JAPANESE TEMPURA 23

    Jumbo black tiger shrimp & seasonal summer vegetables coated in a velvety batter then deep-fried light & crispy; with a warm soy & smoky bonito dashi dipping broth
    Vegetable Tempura - $19 *Vegan kombu dipping broth on request

DESSERTS

  • PHILIPPINE LECHE FLAN 9

    Spanish-influenced dense and luxurious egg and cream custard with light caramel syrup; topped with Macapuno~ young coconut threads

  • SANS RIVAL 9

    Roasted cashew nut and rich butter cream-iced, multi-layered, crispy and chewy meringue torte; served chilled with caramel drizzle ~ A Philippine dessert 'without rival' :)

  • MOLTEN LAVA CAKE 11

    Individual dark chocolate bundt cake served warm & oozing with chocolate ganache, alongside vanilla ice cream & mixed berry coulis

  • BANANA TEMPURA 10

    Sweet bananas, batter-dipped, deep-fried light & crispy & honey-drizzled, with scoop of coconut 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

  • KAHLUA® CHOCOLATE SPONGE CAKE 10

    Mama Tars' Kahlua liqueur-blended light chocolate mocha bundt, served warm with scoop of coffee ice cream