Starfish

Starfish
30832 S Pacific Coast Hwy.
Laguna Beach, CA. 92651
Phone: 949.715.9200
Website | Map

Lunch (Wednesday-Saturday between 11a.m.-2:30p.m.) $15
Lunch $15
Dinner $20/$30
Online Reservations

Lunch $15
Choice of one from each section

Starters

Soup of the Day

Salmon Poke Seaweed Salad
cubed Atlantic salmon, organic baby mixed greens, baby heirloom tomato, Japanese sesame seasoned seaweed, bean sprouts, avocado, furikake nori, micro shiso, sesame miso dressing

Cambodian Green Mango Salad
shredded green mango, cucumber, carrot, vermicelli rice noodle, thai basil, mint, cilantro, bean sprout, spicy lime dressing

BBQ Chicken Lumpia
Grilled teriyaki chicken breast, carrot, cabbage, mung bean sprouts, cilantro, jalapeno, garlic chives, scallions, sweet n sour dipping sauce

Korean” Galbi” Tacos
Duet of corn tortillas, sesame soy seasoned bbq beef, spicy gochujang aioli, Asian slaw

Saigon Summer Roll
Tiger prawns, vermicelli rice noodles, grilled asparagus, mint Thai basil, cilantro, carrot, cucumber, bean sprouts, roasted peanut hoisin dipping sauce

Indonesian Cumin Chicken Satays
Grilled cumin spiced chicken served with coconut peanut sauce, scallions

Mochiko Teriyaki Chicken Satay
Japanese soy marinated dark meat chicken, toasted sesame seeds, yaki nori, scallions, teriyaki sauce

Entrée

Wok Thai Chicken
steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Wild Mushroom Garlic Noodles
Shiitake, shimeji, enoki, king mushrooms, vine ripened tomato, scallions, sweet basil, pea sprouts, crispy shallots steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Imperial Fired Rice
Chinese sausage, grilled chicken breast, tiger prawns, edamame, corn, jasmine rice

Shrimp Sesame Sugar Snap Peas
wok fired snap peas, tiger prawns, sesame oil, rice wine garlic sauce, sesame seeds, served with steamed rice

Shrimp Pad Thai
tiger prawns, rice stick noodles, tamarind reduction, fried egg, roasted peanuts, bean sprouts, green onion, crispy tofu, lime

Dessert

Mango Coconut Tapioca Pudding
coconut tapioca, fresh strawberry, mango pudding, vanilla tuile

Ice Cream or Sorbet
daily selections available

Dinner $20
Choice of one from each section

Soup or Salad

Soup of the Day

Salmon Poke Seaweed Salad
cubed Atlantic salmon, organic baby mixed greens, baby heirloom tomato, Japanese sesame seasoned seaweed, bean sprouts, avocado, furikake nori, micro shiso, sesame miso dressing

Cambodian Green Mango Salad
shredded green mango, cucumber, carrot, vermicelli rice noodle, thai basil, mint, cilantro, bean sprout, spicy lime dressing

Starters

BBQ Chicken Lumpia
Grilled teriyaki chicken breast, carrot, cabbage, mung bean sprouts, cilantro, jalapeno, garlic chives, scallions, sweet n sour dipping sauce

Korean” Galbi” Tacos
Duet of corn tortillas, sesame soy seasoned bbq beef, spicy gochujang aioli, Asian slaw

Saigon Summer Roll
Tiger prawns, vermicelli rice noodles, grilled asparagus, mint Thai basil, cilantro, carrot, cucumber, bean sprouts, roasted peanut hoisin dipping sauce

Katsu Glazed 5 Spice Baby Back Ribs
served with Asian slaw

Indonesian Cumin Chicken Satays
Grilled cumin spiced chicken served with coconut peanut sauce, scallions

Mochiko Teriyaki Chicken Satay
Japanese soy marinated dark meat chicken, toasted sesame seeds, yaki nori, scallions, teriyaki sauce

Entrée

Wok Thai Chicken
steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Seafood Red Curry Risotto
tiger prawns, manila clams, P.E.I. mussels, squid,  white fish, yellow squash, roma tomato, wild mushrooms, Arborio rice, Thai red curry

Wild Mushroom Garlic Noodles
Shiitake, shimeji, enoki, king mushrooms, vine ripened tomato, scallions, sweet basil, pea sprouts, crispy shallots steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Imperial Fired Rice
Chinese sausage, grilled chicken breast, tiger prawns, edamame, corn, jasmine rice

Shrimp Sesame Sugar Snap Peas
wok fired snap peas, tiger prawns, sesame oil, rice wine garlic sauce, sesame seeds, served with steamed rice

Dessert

Mango Pudding
coconut tapioca, fresh strawberry, mango pudding, vanilla tuile

Ice Cream or Sorbet
daily selections available

Dinner $30
Choice of one from each section

Soup or Salad

Soup of the Day

Salmon Poke Seaweed Salad
cubed Atlantic salmon, organic baby mixed greens, baby heirloom tomato, Japanese sesame seasoned seaweed, bean sprouts, avocado, furikake nori, micro shiso, sesame miso dressing

Cambodian Green Mango Salad
shredded green mango, cucumber, carrot, vermicelli rice noodle, thai basil, mint, cilantro, bean sprout, spicy lime dressing

Filet Mignon Tataki Salad
seared rare steak, sautéed wild mushrooms, organic baby mix, peppercorn butter sauce

Starters

Kobe “Bahn Mi” Beef Sliders
Vietnamese seasoned kobe beef, sweet baked mini buns, pickled carrots, daikon, cilantro, sriracha aioli

Korean” Galbi” Tacos
Duet of corn tortillas, sesame soy seasoned bbq beef, spicy gochujang aioli, Asian slaw

BBQ Chicken Lumpia
Grilled teriyaki chicken breast, carrot, cabbage, mung bean sprouts, cilantro, jalapeno, garlic chives, scallions, sweet n sour dipping sauce

Saigon Summer Roll
Tiger prawns, vermicelli rice noodles, grilled asparagus, mint Thai basil, cilantro, carrot, cucumber, bean sprouts, roasted peanut hoisin dipping sauce

Katsu Glazed 5 Spice Baby Back Ribs
served with Asian slaw

Wok Fired Mussels
P.E.I. mussels, crushed lemongrass, spicy Thai basil coconut curry, bell peppers, roasted garlic

Indonesian Cumin Chicken Satays
Grilled cumin spiced chicken served with coconut peanut sauce, scallions

Green Curry Chicken Satays
Asian pesto marinated white meat chicken, cilantro Thai green curry

Entrée

Char Siu Chilean Sea Bass
broiled Chinese bbq marinated Chilean sea bass fillet, garlic sautéed baby bok choy, braised yellow squash in rice wine garlic sauce, served with steam rice

Wok Thai Chicken
steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Seafood Red Curry Risotto
tiger prawns, manila clams, P.E.I. mussels, squid,  white fish, yellow squash, roma tomato, wild mushrooms, Arborio rice, Thai red curry

Wild Mushroom Garlic Noodles
Shiitake, shimeji, enoki, king mushrooms, vine ripened tomato, scallions, sweet basil, pea sprouts, crispy shallots steamed chicken breast, Thai panang curry, Yukon gold potato, edamame, tomato, Thai basil, served with steamed rice

Imperial Fired Rice
Chinese sausage, grilled chicken breast, tiger prawns, edamame, corn, jasmine rice

Shrimp Sesame Sugar Snap Peas
wok fired snap peas, tiger prawns, sesame oil, rice wine garlic sauce, sesame seeds, served with steamed rice

Beef Pad Thai
boneless beef short ribs, rice stick noodles, shredded cabbage, green onions, bean sprouts, carrot, fried tofu, egg, Thai tamarind reduction, roasted peanut, lime

Garden Green Curry
Steamed seasonal vegetables, steamed tofu, Thai basil green curry

Dessert

Chocolate Lava Cake
warm chocolate cake, molten center, vanilla bean gelato, fresh fruit

Mango Pudding
coconut tapioca, fresh strawberry, mango pudding, vanilla tuile

Traditional Profiteroles
fresh strawberry, warm chocolate ganache

Ice Cream or Sorbet
daily selections available

Chef Jarvis Yuan

Question: How long have you been at this restaurant?
Answer:  I have been at Starfish Laguna for approximately 7 months now.

Question: Who or what inspired you to become a chef?
Answer:  My dad is my inspiration to become a chef.  I grew up watching him cook for my family my whole life.  I remember learning simple techniques from him as a little boy such as the process of cooking dumplings, noodles, soups, and how to fry an egg. He’s a much better cook than I will probably ever be.  It wasn’t until I got to college that I realized that I had a knack for cooking.  I credit my friends for even putting the idea in my head that could become a Chef one day.  I enrolled for California Culinary Academy SF the next term.  

Question: What do you enjoy most about your profession?
Answer: Cooking is fun at times, but the one thing that I enjoy the most are the encounters with people and the times that I have with them whether they are good or bad.  I have the ability to change someone’s life/ career and that is what I value the most. 

Question: When you’re not in the kitchen what are you doing?
Answer:   When I am not in the kitchen, I try my hardest to block work from my thoughts.  As much as I love what I do, sometimes personal time is needed for my own growth.  I enjoy golfing on my days off.  There is no one to bother me on the golf course and it’s between me and the game.  The reason I like golf so much is because it gives a challenge.  It’s calming, requires discipline, practice, perseverance, and teaches me things about myself that I don’t know and where I can improve.

Question: What is your most popular dish?
Answer: Day in and day out, I believe our most popular dish at Starfish is the Vietnamese Saigon Rolls and the Korean Galbi Tacos.  Although, the Katsu Glazed 5 Spice Baby Back Ribs doesn’t fall short as well.

Question: Last meal on Earth would be??
Answer:  In n Out Burger animal style!!  The best burger ever.  What people would do for a Klondike Bar, I would do for an In n Out burger. lol