All reviews are from people who have redeemed deals with this merchant.
Reviewed July 8, 2013
Reviewed June 26, 2013
Reviewed May 16, 2013
What You'll Get
Unlike a fork and knife, a pair of chopsticks requires only one hand, allowing you to carbo-load as you break the world record for waving at cars. Say hello to this Groupon.
Choose from Three Options
$45 for a two-course spring prix fixe Asian dinner for two (a $90 value)
$85 for a two-course spring prix fixe Asian dinner for four (a $180 value)<p>
- One starter per person
- One entree per person<p>
$15 for $30 worth of sushi and Asian cuisine<p>
The regular menu includes a champagne lobster roll, panko-crusted pork loin, and thai panang curry. Customers who purchase either option must purchase two drinks.<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Not valid until 3/25/2013. Limit 3 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Must use promotional value in one visit. Dine-in only. Prix-fixe dinner valid only for limited menu. Not valid for Happy Hour or lunch buffet. Not valid on holidays. Must purchase 2 drinks for two-person and $15-for-$30 options and 4 drinks for 4-person option. Not valid for Wine Dinners. Must be 21 or older for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Neo Malaysian Kitchen
Owner and chef Allen Yap began his culinary career in 1991, cooking alongside his mother and father at the family's first restaurant, which they founded after relocating to Tucson from Malaysia. Inspired by his childhood in Asia and driven by a desire to innovate, he took the reins at Neo Malaysian Kitchen and designed a menu that incorporates the spices, cooking methods, and flavors of Chinese, Japanese, Thai, Vietnamese, Indian, and Malaysian cuisine. The resulting blend of sushi, spicy noodle dishes, and aromatic curries earned his restaurant the award for Best Asian Cuisine & Sushi from Arizona Foothills magazine in 2011.
Along with the inventive brand of fusion fare, bartenders keep spirits high by mixing potent cocktails, pouring glasses of sake, and disguising bottles of domestic and imported beers as adorable kittens. The wine cellar brims with hand-selected varietals from the vineyards of Italy, Washington, and Napa Valley, including the Uppercut cabernet sauvignon, which teems with notes of dark fruit, expresso, violet, and spices.
The restaurant's theme of updating the traditional carries over into its decor, which features stone walls inlaid with small statues. Towering bamboo shoots coil beneath modern, curved lanterns that hang from the ceiling and light the dining room as delicately as a beach ball hosting a firefly high-school reunion.